easy lahmacun recipe

Think of Lahmacun (Lahamajoun) as super thin, crispy Turkish pizza (or flatbread) topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture.

Easy Turkish Lahmacun Recipe

pizza dough

sweet red pepper, cored,

shallot, halved

garlic cloves,

oz fresh parsley leaves

oz lamb beef

tsp smoked paprika

allspice

tsp cumin

tsp Aleppo-style pepper

tsp cinnamon

cayenne pepper

tsp salt

tomato paste

tbsp Private Reserve Greek extra virgin olive oil

Lemon wedges

Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)

Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.)

Prepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.)

Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that's about 8 or 9 inches in diameter.

Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed.  Spoon 3–4 tbsp topping onto dough and spread topping evenly to edges, leaving a thin boarder.

Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.)

Repeat steps 5 and 6 with the remaining dough.

Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature.  See notes below for how to serve.

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