Lahmacun (Turkish Pizza)
Lahmacun (Turkish Pizza)
Ingredients
For the Dough
- 1 1/4 cups warm water
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Meat Topping
- 1 pound ground beef, lean
- 2 tomatoes, chopped
- 1 bell pepper, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/4 cup water
For Serving
- 1 cup lettuce, shredded
- 1/2 cup tomatoes, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a large spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
⏱️ 15 min
- 3
Lightly grease the large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl 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.
⏱️ 60 min
- 4
While the dough is rising, prepare the meat topping. In a separate bowl, combine the ground beef, chopped tomatoes, finely chopped bell pepper, finely chopped fresh parsley, red pepper flakes, salt, black pepper, tomato paste, and water. Mix thoroughly by hand until all ingredients are well combined and the mixture has a spreadable consistency.
⏱️ 15 min
- 5
Preheat your oven to 450°F (230°C) with a pizza stone or baking steel inside, if using. If not, a heavy baking sheet will work.
⏱️ 15 min•🌡️ 450
- 6
Once the dough has risen, gently punch it down and divide it into 8-10 equal-sized balls. On a lightly floured surface, take one dough ball and roll it out very thinly into an oval or round shape, about 8-10 inches in diameter.
⏱️ 10 min
- 7
Spread a thin, even layer of the prepared meat topping over the entire surface of the rolled-out dough, leaving a small border (about 1/4 inch) around the edges. Be careful not to overload the lahmacun.
⏱️ 5 min
- 8
Carefully transfer the assembled lahmacun onto a long wooden pizza peel dusted with a little flour or cornmeal. Slide the lahmacun into the preheated oven, directly onto the hot pizza stone or baking sheet.
⏱️ 1 min•🌡️ 450
- 9
Bake for 4-7 minutes, or until the dough is golden brown and crispy, and the meat topping is cooked through and bubbling. The exact baking time will depend on your oven and the thickness of the lahmacun.
⏱️ 7 min•🌡️ 450
- 10
Remove the cooked lahmacun from the oven. Repeat with the remaining dough balls and meat topping.
⏱️ 1 min
- 11
To serve, top each lahmacun with a mixture of shredded lettuce, chopped tomatoes, thinly sliced red onion, and fresh chopped parsley. Squeeze fresh lemon juice over the salad. Roll up the lahmacun and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lahmacun (Turkish Pizza)
For the Dough
- 1 1/4 cups warm water
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Meat Topping
- 1 pound ground beef, lean
- 2 tomatoes, chopped
- 1 bell pepper, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/4 cup water
For Serving
- 1 cup lettuce, shredded
- 1/2 cup tomatoes, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a large spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
⏱️ 15 min - 3
Lightly grease the large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl 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.
⏱️ 60 min - 4
While the dough is rising, prepare the meat topping. In a separate bowl, combine the ground beef, chopped tomatoes, finely chopped bell pepper, finely chopped fresh parsley, red pepper flakes, salt, black pepper, tomato paste, and water. Mix thoroughly by hand until all ingredients are well combined and the mixture has a spreadable consistency.
⏱️ 15 min - 5
Preheat your oven to 450°F (230°C) with a pizza stone or baking steel inside, if using. If not, a heavy baking sheet will work.
⏱️ 15 min•🌡️ 450 - 6
Once the dough has risen, gently punch it down and divide it into 8-10 equal-sized balls. On a lightly floured surface, take one dough ball and roll it out very thinly into an oval or round shape, about 8-10 inches in diameter.
⏱️ 10 min - 7
Spread a thin, even layer of the prepared meat topping over the entire surface of the rolled-out dough, leaving a small border (about 1/4 inch) around the edges. Be careful not to overload the lahmacun.
⏱️ 5 min - 8
Carefully transfer the assembled lahmacun onto a long wooden pizza peel dusted with a little flour or cornmeal. Slide the lahmacun into the preheated oven, directly onto the hot pizza stone or baking sheet.
⏱️ 1 min•🌡️ 450 - 9
Bake for 4-7 minutes, or until the dough is golden brown and crispy, and the meat topping is cooked through and bubbling. The exact baking time will depend on your oven and the thickness of the lahmacun.
⏱️ 7 min•🌡️ 450 - 10
Remove the cooked lahmacun from the oven. Repeat with the remaining dough balls and meat topping.
⏱️ 1 min - 11
To serve, top each lahmacun with a mixture of shredded lettuce, chopped tomatoes, thinly sliced red onion, and fresh chopped parsley. Squeeze fresh lemon juice over the salad. Roll up the lahmacun and serve immediately.
⏱️ 5 min