Lahmacun is one of the most favorite Turkish fast foods! Some say it’s like pizza, but it has a much thinner crust! You know I like making things at home, so I made lahmacun with whole wheat flour from scratch today! People generally prefer eating it at lahmacun or kebab restaurants and making it at home is not the first choice for everyone. I accept, it’s the easiest way, but what about making it according to your taste at home? It is made with white flour when you eat out, but I want to make a healthier version, so I made lahmacun with whole wheat flour. I’ve been using whole wheat flour for pastries, breads, even for cakes and cookies for some years now, and we see no difference in taste.
There are two types of lahmacun in Turkish cuisine. One of them is with very thin and crunchy crust and as big as a plate –even bigger than it, as you see above. This one is made all around the country with some little twists. The other one is a smaller version with a soft and thicker crust, which is made just in Mersin and Tarsus, southern part of Turkey. I shared the recipe of this small version of lahmacun,which we call findik lahmacun in the past. We always have mini lahmacun and pide whenever we visit my hometown, Tarsus. I think this version is more like a pizza, just smaller than it. Making lahmacun with whole wheat flour is not a typical way of making it in Turkish cuisine, but if it’s healthier with no difference in taste, why not try it?
Lahmacun with whole wheat flour is definitely as tasty as the ones we eat out! It is said that the thinner the crust, the tastier it is, so I tried to roll it out very thin. I love breads and crusts darker, so whole wheat flour was a great choice here, it gave a nice color to our lahmacuns! I also sprinkle a little whole wheat flour on the baking paper to have the bottoms of lahmacuns with flour for a nice texture.
Lahmacuns are served mainly with parsley, lemon and tomatoes. Some restaurants might serve chopped raw onion, pickled chili or salad with lahmacuns. And ayran or salgam is served as a drink.
People generally order two or three lahmacuns- if not more, so one is never enough. Some restaurants serve it sliced, but I like mine whole.
So how do we eat lahmacuns? Put some parsley on one side of it, squeeze lemon on it and roll it up! Thant’s the way we love to eat!
I put some of these lahmacuns in the freezer so that we can enjoy lahmacun with whole wheat flour in a busy day too!