Lahmacun Recipe

Why You’ll Love This Recipe

Lahmacun offers a delightful balance of crispy crust and savory, spiced topping with fresh herbs and a bright squeeze of lemon. It’s quick to bake, customizable with your choice of meat or vegetables, and makes for a fun, shareable dish. Whether as a snack or main meal, it brings authentic Turkish flavors right to your kitchen.

Ingredients

For the Dough

1 cup warm water (105–115°F)
1 teaspoon sugar
2 teaspoons active dry yeast
2½ cups all-purpose flour, plus more for dusting
1 teaspoon salt
2 tablespoons olive oil, plus more for brushing

For the Topping

1 lb ground lamb or beef (or a mixture)
1 medium onion, finely chopped or grated
1 green bell pepper, finely chopped
2 tomatoes, peeled, seeded, and finely chopped
¼ cup tomato paste
¼ cup chopped fresh parsley
1 tablespoon red pepper flakes (or to taste)
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon allspice
¼ teaspoon cinnamon
Salt and black pepper to taste

Optional for Serving

Lemon wedges
Fresh parsley or mint

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough

1. In a large bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In another bowl, whisk flour and salt. Add to yeast mixture with olive oil, mixing until a shaggy dough forms.
3. Turn dough onto floured surface and knead 5–7 minutes until smooth and elastic.
4. Place dough in lightly oiled bowl, cover, and let rise in a warm place for 1–2 hours until doubled.

Prepare the Topping

5. In a large bowl, combine ground meat, onion, bell pepper, tomatoes, tomato paste, parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and pepper. Mix well.

Assemble the Lahmacun

6. Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.
7. Punch down dough and divide into 6–8 equal portions. Roll each into an 8–10 inch thin circle on a floured surface.
8. Spread a thin layer of meat mixture evenly over each dough circle, leaving a small border.

Bake the Lahmacun

9. Place lahmacuns on baking sheets and bake for 10–15 minutes until crust is golden and meat is cooked through.

Serve

10. Let cool slightly. Serve with lemon wedges and fresh parsley or mint, if desired.

Servings and timing

• Serves: 6–8
• Prep time: 30 minutes
• Cook time: 10 minutes
• Total time: 40 minutes

Variations

• Adjust red pepper flakes for preferred spice level; try cayenne or Aleppo pepper.
• Add finely chopped red bell pepper or zucchini to the topping.
• Prepare dough and topping ahead; refrigerate separately and assemble when ready.
• Grill lahmacun over medium heat 3–5 minutes per side instead of baking.
• Use ground chicken or turkey for a lighter option.

Storage/Reheating

• Store leftovers covered in the refrigerator for up to 2 days.
• Reheat in a hot oven or skillet to maintain crispness.

FAQs

Can I use all-purpose flour for the dough?

Yes, all-purpose flour works well.

How thin should I roll the dough?

Thin enough to see through slightly; about 8–10 inches diameter.

Can I make this vegetarian?

Replace meat with a mix of finely chopped mushrooms, walnuts, or lentils.

What’s the best way to peel tomatoes?

Score bottoms, blanch in boiling water for 30 seconds, then plunge into cold water to loosen skins.

How spicy is this recipe?

Moderate; adjust red pepper flakes to taste.

Can I freeze lahmacun?

Freeze baked lahmacun in airtight containers; reheat in oven.

Can I make the dough ahead?

Yes, refrigerate for up to 24 hours before using.

What herbs work best?

Fresh parsley and mint add brightness.

Can I add cheese?

Traditional lahmacun doesn’t have cheese but you can add a sprinkle after baking.

How do I serve lahmacun?

With lemon wedges and fresh herbs; roll up and enjoy as a handheld snack.

Conclusion

Lahmacun is a deliciously thin, crispy Turkish flatbread topped with a savory, spiced meat mixture. Easy to make and customizable, it’s perfect as a snack, appetizer, or light meal. Serve with fresh lemon and herbs for an authentic taste that will delight your family and guests.

Lahmacun Recipe

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings
• Category: Bread, Snack
• Method: Kneading, Baking
• Cuisine: Turkish

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Description

Lahmacun is a thin, crispy Turkish flatbread topped with a savory, spiced ground meat mixture, perfect as a snack or light meal served with fresh lemon and herbs.

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Ingredients

• Dough:
• 1 cup warm water (105–115°F)
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 2½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 2 tablespoons olive oil, plus more for brushing
• Topping:
• 1 lb ground lamb or beef (or mixture)
• 1 medium onion, finely chopped or grated
• 1 green bell pepper, finely chopped
• 2 tomatoes, peeled, seeded, finely chopped
• ¼ cup tomato paste
• ¼ cup chopped fresh parsley
• 1 tablespoon red pepper flakes (or to taste)
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ teaspoon allspice
• ¼ teaspoon cinnamon
• Salt and black pepper to taste
• Optional for Serving:
• Lemon wedges
• Fresh parsley or mint

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Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Whisk flour and salt in another bowl. Add to yeast mixture with olive oil; mix until shaggy dough forms.
3. Turn dough onto floured surface; knead 5–7 minutes until smooth and elastic.
4. Place dough in lightly oiled bowl, cover, and let rise 1–2 hours until doubled.
5. Mix ground meat, onion, bell pepper, tomatoes, tomato paste, parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and pepper for topping.
6. Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.
7. Punch down dough; divide into 6–8 portions. Roll each into 8–10 inch thin circles on floured surface.
8. Spread thin layer of meat mixture evenly over dough circles, leaving small border.
9. Bake 10–15 minutes until crust is golden and meat cooked through.
10. Cool slightly; serve with lemon wedges and fresh herbs if desired.

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Notes

Adjust red pepper flakes for desired spice; try cayenne or Aleppo pepper.

Add chopped red bell pepper or zucchini to topping.

Prepare dough and topping ahead; refrigerate separately and assemble later.

Grill lahmacun 3–5 minutes per side as alternative to baking.

Use ground chicken or turkey for lighter option.

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Nutrition

• Serving Size: 1 piece
• Calories: 280
• Sugar: 3g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 40mg