Homemade Lahmacun
Homemade Lahmacun
Ingredients
For the Dough
- 200 ml warm milk
- 100 ml warm water
- 20 g sugar
- 10 g dry yeast
- 50 ml oil
- 500 g flour
- 10 g salt
For the Topping
- 500 g beef mince
- 1 onion
- 2 tomatoes
- 1 red pepper
- 1 green pepper
- 1/2 bunch parsley
- 3 garlic cloves
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes
- 50 ml oil
For Serving (Optional)
- as needed lemon juice
- as needed lettuce
- as needed red onion slices
- as needed parsley
Instructions
- 1
In a large bowl, combine the warm milk and warm water.
⏱️ 1 min
- 2
Add the sugar and dry yeast to the liquid mixture. Whisk well until combined.
⏱️ 2 min
- 3
Pour in the oil.
⏱️ 1 min
- 4
Add the flour and salt to the bowl.
⏱️ 1 min
- 5
Initially mix the dough ingredients with a spatula until they start to come together.
⏱️ 3 min
- 6
Knead the dough by hand until it becomes smooth and elastic.
⏱️ 10 min
- 7
Cover the bowl with a lid or plastic wrap.
⏱️ 1 min
- 8
Let the dough rise in a warm place for 1 hour.
⏱️ 60 min
- 9
While the dough is rising, prepare the topping. Place the beef mince in a large mixing bowl.
⏱️ 1 min
- 10
Finely chop the onion and add it to the mince.
⏱️ 3 min
- 11
Finely chop the tomatoes and add them to the bowl.
⏱️ 3 min
- 12
Finely chop the red pepper and green pepper and add them.
⏱️ 4 min
- 13
Finely chop the parsley and add it.
⏱️ 2 min
- 14
Mince the garlic cloves and add them to the mixture.
⏱️ 2 min
- 15
Add the tomato paste and pepper paste.
⏱️ 1 min
- 16
Season with salt, black pepper, cumin, paprika, and chili flakes.
⏱️ 1 min
- 17
Pour in the oil.
⏱️ 1 min
- 18
Mix all the topping ingredients thoroughly by hand until well combined and uniform.
⏱️ 5 min
- 19
Once the dough has risen, gently punch it down to release the air.
⏱️ 1 min
- 20
Divide the dough into 8 equal pieces.
⏱️ 2 min
- 21
Roll each piece of dough into a smooth ball.
⏱️ 2 min
- 22
On a lightly floured surface, use a rolling pin to roll out each dough ball very thinly into a circular shape.
⏱️ 8 min
- 23
Spread an even layer of the prepared meat topping over the entire surface of each thin dough circle, leaving a small border if desired.
⏱️ 4 min
- 24
Preheat the oven to 250°C (using top and bottom heat).
⏱️ 15 min•🌡️ 250
- 25
Carefully transfer the assembled lahmacun to the hot oven, placing it directly on the oven rack. Bake for approximately 7-8 minutes, or until the dough is cooked through and the edges are slightly crispy. You may need to bake them in batches.
⏱️ 16 min•🌡️ 250
- 26
Remove the lahmacun from the oven.
⏱️ 1 min
- 27
Serve hot, traditionally with a squeeze of lemon juice and rolled up with fresh greens such as lettuce, red onion slices, and extra parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Lahmacun
For the Dough
- 200 ml warm milk
- 100 ml warm water
- 20 g sugar
- 10 g dry yeast
- 50 ml oil
- 500 g flour
- 10 g salt
For the Topping
- 500 g beef mince
- 1 onion
- 2 tomatoes
- 1 red pepper
- 1 green pepper
- 1/2 bunch parsley
- 3 garlic cloves
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes
- 50 ml oil
For Serving (Optional)
- as needed lemon juice
- as needed lettuce
- as needed red onion slices
- as needed parsley
Instructions
- 1
In a large bowl, combine the warm milk and warm water.
⏱️ 1 min - 2
Add the sugar and dry yeast to the liquid mixture. Whisk well until combined.
⏱️ 2 min - 3
Pour in the oil.
⏱️ 1 min - 4
Add the flour and salt to the bowl.
⏱️ 1 min - 5
Initially mix the dough ingredients with a spatula until they start to come together.
⏱️ 3 min - 6
Knead the dough by hand until it becomes smooth and elastic.
⏱️ 10 min - 7
Cover the bowl with a lid or plastic wrap.
⏱️ 1 min - 8
Let the dough rise in a warm place for 1 hour.
⏱️ 60 min - 9
While the dough is rising, prepare the topping. Place the beef mince in a large mixing bowl.
⏱️ 1 min - 10
Finely chop the onion and add it to the mince.
⏱️ 3 min - 11
Finely chop the tomatoes and add them to the bowl.
⏱️ 3 min - 12
Finely chop the red pepper and green pepper and add them.
⏱️ 4 min - 13
Finely chop the parsley and add it.
⏱️ 2 min - 14
Mince the garlic cloves and add them to the mixture.
⏱️ 2 min - 15
Add the tomato paste and pepper paste.
⏱️ 1 min - 16
Season with salt, black pepper, cumin, paprika, and chili flakes.
⏱️ 1 min - 17
Pour in the oil.
⏱️ 1 min - 18
Mix all the topping ingredients thoroughly by hand until well combined and uniform.
⏱️ 5 min - 19
Once the dough has risen, gently punch it down to release the air.
⏱️ 1 min - 20
Divide the dough into 8 equal pieces.
⏱️ 2 min - 21
Roll each piece of dough into a smooth ball.
⏱️ 2 min - 22
On a lightly floured surface, use a rolling pin to roll out each dough ball very thinly into a circular shape.
⏱️ 8 min - 23
Spread an even layer of the prepared meat topping over the entire surface of each thin dough circle, leaving a small border if desired.
⏱️ 4 min - 24
Preheat the oven to 250°C (using top and bottom heat).
⏱️ 15 min•🌡️ 250 - 25
Carefully transfer the assembled lahmacun to the hot oven, placing it directly on the oven rack. Bake for approximately 7-8 minutes, or until the dough is cooked through and the edges are slightly crispy. You may need to bake them in batches.
⏱️ 16 min•🌡️ 250 - 26
Remove the lahmacun from the oven.
⏱️ 1 min - 27
Serve hot, traditionally with a squeeze of lemon juice and rolled up with fresh greens such as lettuce, red onion slices, and extra parsley.
⏱️ 2 min