lahmacun

Lahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this Turkish pizza is a must-try!&nbsp;

Lahmacun Turkish Pizza Recipe

onions

garlic

olive oil (extra virgin)

red bell pepper

peppers

tomatoes

parsley

lb ground lamb

beef

tomato paste

Aleppo pepper

tsp black pepper

tsp cumin

salt

water (room temperature)

flour

In a food processor, puree onions and garlic with 2 tablespoons olive oil. Transfer to a container.&nbsp;

Blend the Italian green peppers and red bell pepper in the food processor and add it to the onion and garlic.&nbsp;

Blend parsley and tomatoes in the food processor and mix it with the onion and pepper mixture.&nbsp;

Add the ground lamb and ground beef to the mixture and mix until well combined.&nbsp;

Add in tomato paste, the remaining olive oil, Aleppo pepper, black pepper, cumin and salt. Mix well.&nbsp;

Cover and refrigerate for at least 1 hour up to 24 hours.&nbsp;

Meanwhile, make the dough by mixing water and salt in the bowl of a stand mixer.&nbsp;

Attach the dough hook and start mixing, add in the flour, 1/2 cup at a time until the dough forms and it doesn't stick.&nbsp;

Divide the dough into 12 pieces and place them on a baking sheet. Cover with a kitchen towel and let it rest for 30 minutes.&nbsp;

Heat a non stick skillet with the lid on over medium heat and place the topping container on the counter top next to the pan and give it a stir.&nbsp;

Take one of the dough balls and keep the rest covered with a kitchen towel. On a floured surface, roll out the dough into a very thin circle no bigger than the pan.&nbsp;

Transfer the dough into the hot pan and adjust it. Spread a thin layer of topping on the crust using a serving spoon and leave 1/2 inch from the edges.&nbsp;

Put the lid on and cook for 7-8 minutes until the dough and the topping are cooked. The dough will be crispy.&nbsp;

Repeat with the remaining dough and topping.&nbsp;

Top cooked lahmacun with tomatoes, parsley and squeeze some lemon juice and season with sumac. Wrap it and serve.&nbsp;

Lahmacun is a well-known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices, and tomato mixture.

You can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home!

Turkish Lahmacun Recipe

water

yeast yeast

salt vegetable oil

all-purpose flour (don’t add all at once)

250 gr. ground beef

onion

parsley leaves

green pepper

red pepper

tbsp tomato and red pepper paste

black pepper

olive oil

water if needed to make a thin spreadable consistency

Lettuce, parsley, lemon, thinly sliced onions, tomatoes

Knead the dough

To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1/2 tsp salt. If you want you can make the dough without yeast too.

Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping

Simple dough with or without yeast

prepare topping

Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley, and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result.

Add minced meat, 1/2 tbsp tomato and red pepper paste, 1 tsp salt, 1/2 tsp each sweet ground red pepper, red pepper flakes, pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil, and process. Drizzle water and mix to have a spreadable consistency.

Preparing meat Topping

shape &amp; cook

Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit to nonstick wide pan.

Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit to the pan.

If have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans.

Shaping &amp; Cooking

Baking in the oven

Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top evenly. Depends on the oven you might need to put the tray first on the bottom shelf and then to the top for it.

In order to prevent getting dry and to let them stay warm place cooked lahmacun in an tray stacking top side facing each other and cover with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of it.

Baking The Lahmacun In The Oven

https://www.youtube.com/watch?v=Z5Fi-Wxyo8Y

Lahmacun is a well known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. 
It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices and tomato mixture. https://www.turkishfoodtravel.com/2020/12/14/how-to-make-lahmacun/ You garnish it with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of ayran (Yogurt drink). And from now on you will be able to make it home!

For Homemade Lahmacun Recipe You will need: (8 serving)
For the lahmacun dough:
1 cup lukewarm water
10gr. fresh yeast or 1 tsp dry yeast (you can also make it without yeast)
1 tsp salt
1 tsp vegetable oil
about 3 cups all-purpose flour (don't add all at once)

For the topping:
250gr. ground beef
1 medium-size onion
2 medium-size tomatoes
a handful of parsley leaves
2 sweet green pepper
1 sweet roasting red pepper
2-3 cloves of garlic
1/2 tbsp tomato and red pepper paste
1 tsp salt
1/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper
2-3 tbsp olive oil

To cook: 
About 28-32 cm diameter nonstick pan with a lid or anything to cover it :)
Note: It would be great if you have a pizza transferer for lahmacun to put it in a pan
1/4 cup water if needed to make a thin spreadable consistency
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Here is the Mint Ayran recipe goes well with lahmacun: https://www.youtube.com/watch?v=zLvQvQlYpFE

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Lahmacun Recipe - How To Make Lahmacun In A Pan Without Oven

Pide, often called Turkish pizza, features a crispy, boat-shaped dough topped with a variety of ingredients like seasoned minced meat, cheese, and vegetables. Baked to crispy golden perfection, this savory dish is perfect for sharing.

Pide &#8211; Turkish Pizza

instant yeast

tsp sugar

Ground beef

green bell pepper

tomato red pepper paste

tomato

paprika

tsp red pepper flakes

Salt

Mozzarella cheese

Akawai cheese

Sujuk

Shishito peppers

Sesame seeds & black seeds

Cornmeal

Melted butter

Bloom the yeast in warm water and leave for 5 minutes. 

In a stand mixer or large bowl, combine flour, salt, yeast-water mixture, and olive oil. Mix until a smooth dough forms (about 5 minutes), then knead to shape into ball. If mixing by hand, knead for about 10 minutes. Cover the dough and let it rest for 30 minutes.

Once rested, divide the dough into 8 equal parts. Shape each part into a ball and cover again. Let the dough balls rest for 30 to 45 minutes or until doubled in size.

In a food processor, grind onions, bell peppers, and parsley until finely chopped. Add the ground veggies to a bowl with ground beef and mix. Add in tomato red pepper paste, finely chopped tomato, paprika, red pepper flakes, black pepper, and salt. Mix until combined.

For the second topping, combine mozzarella and akawi cheese in a bowl.

On a floured surface, roll each dough ball into a thin, long oval shape. 

To make the lahmacun version, place a large dollop of the the meat mixture  in the middle of the rolled out dough. Gently press on the meat to spread it all over making sure to leave about 1" gap around the edges.

For the second version, spread the mozzarella and akaowi cheese mix, then top with sojuk and shishito peppers. 

Pinch the ends of the long oval dough together to form a boat shape, then fold over the remaining edges to encase the filling.

Brush the folded edges of the pide with egg wash and sprinkle with sesame seeds and black seeds (optional).

Use a thin cutting board lined with alluminum foil to slide under the assembled pide and transfer to baking tray placed at the very bottom of the oven. Place the assembled pide onto the hot baking tray. Bake for 8 to 14 minutes or until the crust is golden and crispy. If baking at a higher temperature, reduce the baking time. 

Once baked, brush the edges with melted butter for a golden, glossy finish. Slice the pide and serve hot.

Everything you love about lahmacun, in a jazzy new form. I'm talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the smash taco trend.

Lahmacun Smash Tacos with Smoky Red Pepper Sauce

ground lean lamb

red pepper (from a jar), chopped finely

garlic cloves, crushed

harissa paste

flat-leaf parsley, finely chopped (plus more to serve)

cinnamon

allspice

cumin

mini tortillas

mint leaves, chopped

Za’atar

Lemon

red peppers

lemon juice

cottage cheese (or Greek yogurt

Make your red pepper sauce

Add all your sauce ingredients to the bowl of a food processor, or a blender. Blitz into a super smooth, creamy sauce. This should only take a minute or two. Set aside for now.

Mix the lahmacun topping

Add the ground lamb or beef, chopped red pepper, garlic cloves, harissa paste, half the chopped parsley, cinnamon, allspice, ground cumin, tomato paste and salt to a mixing bowl. Use a spoon or spatula to mix the ingredients well, ensuring all the ingredients are well-dispersed through the meat.

Top the tacos. 

Scoop up a heaped spoonful of the lahmacun mixture, and spread it into a thin layer on your mini tortilla, going right up to the edges (the meat will shrink a bit when it cooks). Repeat with the rest of the mixture and the tortillas.

Cook the tacos. 

Heat a little oil in a large frying pan or skillet over medium-high heat. Place a tortilla, meat side down, onto your pan, and press down firmly with a fish slice (or similar). You want to really &#8216;smash&#8217; the taco into the pan so that the meat cooks quickly and it &#8216;seals&#8217; itself to the tortilla. Depending on the size of your pan, you can cook a few tacos at the same time. Cook for four minutes, then flip them and cook for a further minute on the other side.

Garnish and serve

Drizzle a tablespoon or so of the red pepper sauce on top of the meat on each taco, then divide the remaining parsley and the mint between them. Scatter over your za&#8217;atar, then finish with a squeeze of lemon juice. Enjoy with more of the smoky sauce on the side.

I stumbled across this recipe and couldn't wait. I love Turkish food and Middle Eastern cooking in general. Lahmajun is so good. 

I had to sub a couple things, so I definitely cheated my way across the finish line but I think it turned out great, I'll be making this again for sure. Judge me and/or follow in my footsteps at your own risk!

- I used a 50/50 pork &amp; angus beef blend (I know, not authentic, but delicious and happened to be on sale)
- Instead of Harissa, a good Thai Red Curry Paste is a knockout swap and often easier to find. Added a dollop of Trader Joe's "Italian Bamba" Crushed Calabrian Chili and that came out a pretty good imitation
- Used a little bit of roasted tomato-basil-garlic pasta sauce instead of tomato paste, which is sometimes too metallic for me. Tomato sauce and paste are also obviously very different consistencies so your mileage may vary
- Had leftover sundried tomato pesto instead of chopping roasted red peppers, no complaints but I'll def try the peppers next time
- 50/50 Greek yogurt and cottage cheese for the sauce turned out awesome

As warned, it was greasy, to be expected because of some of my subs no doubt. These flavors though. Absolutely fantastic. The cinnamon and spices really carry through in the meat, the sauce balances it amazingly, and the little pop of mint is perfect. Thank you for sharing!!

https://content.jwplatform.com/videos/&rdquo;0gu27yfX&rdquo;.mp4

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Top 4 lahmacun recipes from across the web

The most viewed lahmacun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lahmacun Turkish Pizza Recipe

Turkish Lahmacun Recipe

Pide &#8211; Turkish Pizza

Lahmacun Smash Tacos with Smoky Red...

The most viewed lahmacun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Pide – Turkish Pizza