Lahmacun Recipe

Hands serving lahmacun, sliced onion, tomato salad and spices on a wooden board.

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4.8 from 6 reviews

Thin flatbread topped with a spicy ground meat mixture and baked in oven.




  • 3 cups flour, plus more for rolling
  • 1 teaspoon salt
  • 1 and ¼ cup lukewarm water


  • 400g (14oz) ground beef, 80% lean
  • 2 large onions, finely chopped 
  • ½ cup tomatoes, finely chopped
  • ¼ cup parsley, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ¼ teaspoon cumin
  • 1 tablespoon vinegar
  • 2 tablespoons water


  1. Whisk together 3 cups flour and 1 teaspoon salt in a large bowl. 
  2. Pour water gradually over these and mix with your hand until everything holds together well. It should be a hard dough. You might need to wet your hand a few times when making this dough. Alternatively, you can make the dough in a stand mixer too.
  3. Slightly dust the counter with flour and transfer the dough on it. Knead it about 5-7 minutes until you have a smooth dough. Give it a log shape about 14 inches(35cm) length. Cut it into 11 pieces. Roll each of them into a ball and place on a lightly floured surface. Cover them with a clean kitchen towel and let them rest until you prepare the topping. 
  4. Mix all the ingredients in a large bowl.
  5. Preheat the oven to 450 F/230C. Roll out each piece of dough balls on a floured counter into a thin circle. Place it on a baking sheet lined with parchment paper. You can bake two flatbreads in a baking sheet at a time. 
  6. Spread a thin layer of the topping mixture on it. Make sure all parts including the edges are coated well. 
  7. Gently press on the mixture so that it sticks on the dough well and spreads evenly. Bake for 7-8 minutes. Repeat the same steps for the remaining dough balls. 
  8. Change the parchment paper with a new one after baking three times of baking.


  1. You can make these using whole wheat flour too or a combination of all purpose flour and whole wheat flour.
  2. You can use your food processor to have finely chopped onions, parsley and tomatoes. Make sure no big pieces left.
  3. Cooking on the stove: Heat a non-stick pan with a lid over medium low heat. Roll out a dough ball on a floured counter into a thin circle that is not bigger than the pan you are using. Gently place it in the hot pan. Spread the topping mixture on it using a spoon. Gently press on it with the back of the spoon. Cover the pan with the lid and cook it for 7-8 minutes or until you see some marks at the bottom. Repeat for the remaining dough balls.
  4. You can freeze baked lahmacuns for future eating.