Lahmacun (Turkish Minced Meat Flatbread)
Lahmacun (Turkish Minced Meat Flatbread)
Ingredients
For the Dough
- 300 g all-purpose flour
- 180 ml warm water
- 1 teaspoon active dry yeast
- 1/2 teaspoon granulated sugar
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Topping
- 250 g ground lamb or beef
- 1 onion, small, finely minced
- 2 garlic cloves, minced
- 2 ripe tomatoes, medium, grated or very finely diced
- 1/2 red bell pepper, small, finely minced
- 1/2 cup fresh parsley, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon red pepper paste (biber salçası), optional
- 1/2 teaspoon chili flakes (pul biber), or to taste
- 1 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons water
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the flour, olive oil, and salt to the yeast mixture. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
⏱️ 5 min
- 3
Knead the dough for 8-10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 10 min
- 4
While the dough is rising, prepare the topping. In a large bowl, combine the ground meat, minced onion, minced garlic, grated tomatoes, minced red bell pepper, chopped parsley, tomato paste, red pepper paste (if using), chili flakes, sweet paprika, cumin, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 15 min
- 5
Add the olive oil and water to the meat mixture and mix again. This will help keep the topping moist during baking.
⏱️ 2 min
- 6
Preheat your oven to 250°C (480°F) with a pizza stone or baking steel inside, if you have one. If not, a regular baking sheet will work.
⏱️ 15 min•🌡️ 250
- 7
Once the dough has risen, punch it down gently and divide it into 4-6 equal pieces, depending on how large you want your lahmacun. Roll each piece into a very thin, round or oval shape, about 20-25 cm (8-10 inches) in diameter.
⏱️ 10 min
- 8
Spread a thin, even layer of the meat topping over each rolled-out dough piece, leaving a small border around the edges.
⏱️ 5 min
- 9
Carefully transfer one lahmacun to the preheated pizza stone or baking sheet. Bake for 5-8 minutes, or until the crust is golden brown and crispy, and the meat topping is cooked through.
⏱️ 8 min•🌡️ 250
- 10
Remove from the oven and repeat with the remaining lahmacun. Serve immediately, traditionally with a squeeze of lemon juice and a sprinkle of fresh parsley, often rolled up with salad greens.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lahmacun (Turkish Minced Meat Flatbread)
For the Dough
- 300 g all-purpose flour
- 180 ml warm water
- 1 teaspoon active dry yeast
- 1/2 teaspoon granulated sugar
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Topping
- 250 g ground lamb or beef
- 1 onion, small, finely minced
- 2 garlic cloves, minced
- 2 ripe tomatoes, medium, grated or very finely diced
- 1/2 red bell pepper, small, finely minced
- 1/2 cup fresh parsley, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon red pepper paste (biber salçası), optional
- 1/2 teaspoon chili flakes (pul biber), or to taste
- 1 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons water
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the flour, olive oil, and salt to the yeast mixture. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
⏱️ 5 min - 3
Knead the dough for 8-10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 10 min - 4
While the dough is rising, prepare the topping. In a large bowl, combine the ground meat, minced onion, minced garlic, grated tomatoes, minced red bell pepper, chopped parsley, tomato paste, red pepper paste (if using), chili flakes, sweet paprika, cumin, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 15 min - 5
Add the olive oil and water to the meat mixture and mix again. This will help keep the topping moist during baking.
⏱️ 2 min - 6
Preheat your oven to 250°C (480°F) with a pizza stone or baking steel inside, if you have one. If not, a regular baking sheet will work.
⏱️ 15 min•🌡️ 250 - 7
Once the dough has risen, punch it down gently and divide it into 4-6 equal pieces, depending on how large you want your lahmacun. Roll each piece into a very thin, round or oval shape, about 20-25 cm (8-10 inches) in diameter.
⏱️ 10 min - 8
Spread a thin, even layer of the meat topping over each rolled-out dough piece, leaving a small border around the edges.
⏱️ 5 min - 9
Carefully transfer one lahmacun to the preheated pizza stone or baking sheet. Bake for 5-8 minutes, or until the crust is golden brown and crispy, and the meat topping is cooked through.
⏱️ 8 min•🌡️ 250 - 10
Remove from the oven and repeat with the remaining lahmacun. Serve immediately, traditionally with a squeeze of lemon juice and a sprinkle of fresh parsley, often rolled up with salad greens.
⏱️ 5 min