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In a medium bowl, combine 1 cup warm water, 1 teaspoon active dry yeast, and 1 teaspoon sugar. Stir gently and let the mixture sit for 5 minutes, allowing the yeast to bloom and become foamy.

Add 2 tablespoons of olive oil to the bloomed yeast mixture.

In a separate large bowl, combine 3 cups all-purpose flour and 1 teaspoon salt.

Pour the wet ingredients (yeast mixture with olive oil) into the dry ingredients (flour and salt). Mix with a spoon or your hands until a shaggy dough forms.

Transfer the dough to a clean, lightly floured surface and knead for 5 minutes until it becomes smooth and elastic.

Place the kneaded dough back into the large bowl, cover it with plastic wrap or a clean kitchen towel, and let it rest in a warm place for 1 hour, or until it has doubled in size.

While the dough is resting, prepare the topping. Roughly chop 1/2 red bell pepper, 1/2 green bell pepper, 1 red onion, 1/2 bunch parsley, 1 tomato, and 2 cloves garlic.

Add all the roughly chopped vegetables and garlic to a food processor.

To the food processor, add 1 tablespoon tomato paste, 1 tablespoon red pepper paste (or an additional tablespoon of tomato paste if red pepper paste is unavailable), 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon black pepper, 1/2 teaspoon red pepper flakes, and 1 teaspoon salt.

Process the mixture until it is finely chopped and resembles a thick paste. Be careful not to over-process into a liquid.

Transfer the processed vegetable mixture to a bowl. Add 1/2 pound ground beef, 2 tablespoons olive oil, and 1/4 cup water.

Mix all the topping ingredients thoroughly with your hands until well combined. Ensure the meat and vegetables are evenly distributed.

Once the dough has rested and risen, gently punch it down and divide it into 6 equal portions.

Take one portion of dough and, on a lightly floured surface, roll it out very thinly into an oval or round shape, approximately 8-10 inches in diameter.

Spread a thin, even layer of the prepared meat topping over the entire surface of the rolled-out dough, leaving a small border around the edges.

Preheat your grill to medium-high heat, or preheat your oven to 450°F (230°C) with a baking steel or pizza stone inside if using. If using a grill, ensure the grates are clean and lightly oiled.

Carefully transfer the lahmacun to the hot grill grates or preheated oven. Cook for approximately 3-4 minutes per side on the grill, or 6-8 minutes in the oven, or until the dough is cooked through, lightly browned, and the meat topping is cooked and slightly crispy.

Remove the cooked lahmacun from the grill or oven and stack them on a plate. Repeat with the remaining dough and topping portions.

Serve the lahmacun immediately with fresh lemon wedges for squeezing and extra fresh parsley for garnish.


In a medium bowl, combine 1 cup warm water, 1 teaspoon active dry yeast, and 1 teaspoon sugar. Stir gently and let the mixture sit for 5 minutes, allowing the yeast to bloom and become foamy.

Add 2 tablespoons of olive oil to the bloomed yeast mixture.

In a separate large bowl, combine 3 cups all-purpose flour and 1 teaspoon salt.

Pour the wet ingredients (yeast mixture with olive oil) into the dry ingredients (flour and salt). Mix with a spoon or your hands until a shaggy dough forms.

Transfer the dough to a clean, lightly floured surface and knead for 5 minutes until it becomes smooth and elastic.

Place the kneaded dough back into the large bowl, cover it with plastic wrap or a clean kitchen towel, and let it rest in a warm place for 1 hour, or until it has doubled in size.

While the dough is resting, prepare the topping. Roughly chop 1/2 red bell pepper, 1/2 green bell pepper, 1 red onion, 1/2 bunch parsley, 1 tomato, and 2 cloves garlic.

Add all the roughly chopped vegetables and garlic to a food processor.

To the food processor, add 1 tablespoon tomato paste, 1 tablespoon red pepper paste (or an additional tablespoon of tomato paste if red pepper paste is unavailable), 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon black pepper, 1/2 teaspoon red pepper flakes, and 1 teaspoon salt.

Process the mixture until it is finely chopped and resembles a thick paste. Be careful not to over-process into a liquid.

Transfer the processed vegetable mixture to a bowl. Add 1/2 pound ground beef, 2 tablespoons olive oil, and 1/4 cup water.

Mix all the topping ingredients thoroughly with your hands until well combined. Ensure the meat and vegetables are evenly distributed.

Once the dough has rested and risen, gently punch it down and divide it into 6 equal portions.

Take one portion of dough and, on a lightly floured surface, roll it out very thinly into an oval or round shape, approximately 8-10 inches in diameter.

Spread a thin, even layer of the prepared meat topping over the entire surface of the rolled-out dough, leaving a small border around the edges.

Preheat your grill to medium-high heat, or preheat your oven to 450°F (230°C) with a baking steel or pizza stone inside if using. If using a grill, ensure the grates are clean and lightly oiled.

Carefully transfer the lahmacun to the hot grill grates or preheated oven. Cook for approximately 3-4 minutes per side on the grill, or 6-8 minutes in the oven, or until the dough is cooked through, lightly browned, and the meat topping is cooked and slightly crispy.

Remove the cooked lahmacun from the grill or oven and stack them on a plate. Repeat with the remaining dough and topping portions.

Serve the lahmacun immediately with fresh lemon wedges for squeezing and extra fresh parsley for garnish.
