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.

A pizza like dish from the levant area. Sfiha also called “ Lahm bi ajin” which means meat with dough. You can find versions of it in Jordan, Syria, Palestine, Lebanon, Turkey and Armenia. Here is my Palestinian’s fried recipe.

Sfiha

active dry yeast.

granulated sugar.

(240 milliliters) warm water.

(405 grams) all purpose flour.

Tablespoons dry powdered milk. (Note1)

salt.

olive oil.

(300 grams) Large onion, quartered.

(280 grams) medium tomato, quartered.

(200 grams) green bell pepper, chopped.

tomato paste.

Tablespoon pepper paste.

pomegranate molasses.

7-spice blend. (Note2)

black pepper.

Tablespoons olive oil.

beef. (Note3)

In your mixer bowl, combine yeast, sugar and half a cup of the warm water. Stir to combine and leave it to proof for 10 minutes.

In a separate bowl, combine flour, dry milk and salt.

After the 10 minutes add oil and flour then start kneading adding the water little by little until a nice consistent dough is formed.

Cover the bowl with plastic wrap and let it rise on you countertop until it doubled in size or for 1 hour depending on your kitchen temperature.

Make the dough:

In you food processor, add the first 3 ingredients and pulse until the desired consistency. Note4.

Add the next 7 ingredients and pulse to combine.

In a deep bowl, pour above mixture then add the meat and mix well.

Preheat oven to 400F. Place one oven rack in the upper third and one in the lower third.

Line two large baking sheets ( enough to hold two 8inch sfiha) with parchment paper.

Lightly flour your work surface and turn the dough in, divide the dough into 8 equal balls.

Work with one ball at a time and cover the rest with plastic wrap .

Roll the dough ball into a 8inch circle, lightly dust with flour while rolling so it will not stick to the work space.

Place the rolled dough on your baking sheet and work with another one then place it on the same baking sheet.

With a fork make some holes in each circle, scoop about 1/8th of the meat mixture and level to make an even layer.

Bake on the lower rack for 12-15 minutes or until the bottom is lightly browned. Lift the bottom with a knife or anything to check it. Move the baking sheet up to the upper third and broil on high for 2-3 minutes.

Take the baking sheet out and let it cool down for a minute so you can handle it.

Place you baked sfihas on a tray and cover with plastic wrap while hot so it will stay soft and not get hard.

Continue with all the dough balls until you are done.

Store any leftover sfiha in a zip lock bag in your fridge or freezer for longer storage.

Make the filling:

I was so happy when I saw this recipe. My Sitto used to make this when I was a little girl. She made all the bread on her wood stove in the cellar. When we knew she was baking bread, we were so excited. 

I haven’t tasted it yet, but I’m surprising my brother this weekend. The only thing I question is all the juice I had. I had to drain it off the meat. What did I do wrong?

I made these for dinner tonight with some fattoush, and they were excellent; thank you so much for the recipe!  If anyone is new to making bread, they may find it useful to add a dough improver to the recipe to make it easier to roll out.  I checked the ingredients on the product I use (King Arthur), and dried milk is the first ingredient on the list, so you definitely should not skip it if you aren’t using a dough improver.

This is all time favorite for me  . No wonder it’s a classic in the Middle East ..The recipe you kindly  share looks spot on and can’t  wait to try  but  have a few questions .. how much fat percentage do you use in all beef version ? Do you like ziyad  7 spice  or other brand ? And what brand of pepper paste is good ? finally   How do you reheat them as well once cooled etc ?

https://content.jwplatform.com/videos/0qjPTpH4.mp4

SFIHA ( LAHMACUN)
When was the last time you’ve had a fun baking project? Homemade Lahmacun (lahmajoun) meat pie or sfiha is a pizza like recipe topped with an amazing ground beef mixture. This is recipe from a Palestinian friend of mine who makes the best sfiha in her entire family.
I used to make sfiha in a much simpler way when I do not have time. But this one was a really fun way to spend time with my kids in the kitchen.

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Easy Turkish Lahmacun Recipe

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