Turkish Lahmacun Recipe
Turkish Lahmacun is a thin flatbread topped with a flavorful ground meat mixture and baked until lightly golden. Serve with parsley, onions and lemon for the full experience.
Video
INGREDIENTS
Dough
- 3 cups (450 g) strong bread flour, plus more for rolling (All-purpose flour or plain flour works fine too, but we’ve found that strong bread flour gives the best results.)
- 1 teaspoon salt
- 1 cup (240 ml) lukewarm water
Topping
- 1½ pounds (750 g) ground beef (80% lean / 20% fat)
- 2 large onions finely chopped
- ½ cup about 3 medium tomatoes, peeled and finely chopped
- ¼ cup finely chopped parsley
- 2 tablespoons tomato paste
- 1 tablespoon red pepper paste (biber salçası)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon ground cumin
- 1 tablespoon vinegar
- 2 tablespoons water
- ⅓ cup (100 ml )olive oil
INSTRUCTIONS
- Preheat the oven to 450°F (230°C). Cut two pieces of parchment paper the size of your baking sheet. Line the baking sheet with one and set the other aside.
Make the Dough
- In a large bowl, whisk together the flour and salt.
- Gradually add the lukewarm water, mixing with your hand until the dough comes together. At first, it may seem dry, but continue mixing and folding. The dough will come together into a firm, smooth ball.
- Knead for 5–7 minutes until smooth and elastic.
- Divide the dough into 10 equal pieces (about 65–70 g / 2.3–2.5 oz each). Roll each piece into a ball and place on a lightly floured surface. Cover with a clean kitchen towel and let rest while you prepare the topping.
Prepare the Topping
- In a large bowl, combine all topping ingredients and mix very well until fully incorporated.
- Alternatively, pulse the onions, tomatoes, pepper paste, tomato paste, vinegar, water and olive oil in a food processor until finely minced. Transfer to a bowl and mix with the ground beef, parsley and spices.
Assemble & Bake
- Roll out one dough ball on a lightly floured surface into a very thin circle, about 8–10 inches (20–25 cm) in diameter. Lightly flour as needed to prevent sticking.
- Transfer to the prepared baking sheet.
- Spread a thin layer of the topping evenly over the dough, making sure to cover all the way to the edges. Gently press the mixture onto the dough so it adheres well.
- Bake for 7–8 minutes.
- While it bakes, roll out the next dough ball on the reserved parchment paper and spread the topping evenly over it so it’s ready to transfer.
- Remove the baked lahmacun from the oven and place it on a cooling rack. Set the used parchment paper aside to reuse for the next batch.
- Carefully transfer the prepared lahmacun (with its parchment) onto the baking sheet and continue baking in batches.
- Replace the parchment paper with a fresh sheet after every 2–3 batches, if needed.
Pan Finish for Best Results (Recommended)
- For a more authentic texture with light brown spots on the bottom, heat a large non-stick pan over high heat.
- Place each baked lahmacun in the hot pan for about 1 minute to lightly toast the bottom.
- Stack them on a plate and serve warm with lemon wedges, parsley and sliced onion on the side.
NOTES
You can use a food processor to finely chop the onions, parsley and tomatoes. Make sure there are no large pieces left.
Cooking on the stove:
Heat a non-stick pan with a lid over medium-low heat. Roll out a dough ball on a lightly floured surface into a thin circle that fits your pan. Carefully place it in the hot pan. Spread the topping mixture over the dough using a spoon and gently press it down with the back of the spoon. Cover with the lid and cook for 7–8 minutes, or until the bottom develops light brown spots. Repeat with the remaining dough balls. If you prefer, you can spread the topping over the dough while it’s still on the counter and then carefully transfer it to the pan. However, this can be a bit tricky, as the dough becomes harder to move once topped. That’s why we find it easier to place the dough in the pan first and then spread the topping inside the pan.
Heat a non-stick pan with a lid over medium-low heat. Roll out a dough ball on a lightly floured surface into a thin circle that fits your pan. Carefully place it in the hot pan. Spread the topping mixture over the dough using a spoon and gently press it down with the back of the spoon. Cover with the lid and cook for 7–8 minutes, or until the bottom develops light brown spots. Repeat with the remaining dough balls. If you prefer, you can spread the topping over the dough while it’s still on the counter and then carefully transfer it to the pan. However, this can be a bit tricky, as the dough becomes harder to move once topped. That’s why we find it easier to place the dough in the pan first and then spread the topping inside the pan.
NUTRITION
Calories: 388kcalCarbohydrates: 31gProtein: 17gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 48mgSodium: 541mgPotassium: 326mgFiber: 2gSugar: 2gVitamin A: 342IUVitamin C: 6mgCalcium: 30mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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