Lahmacun Recipe

Lahmacun, often referred to as Turkish pizza, is a delicious and satisfying dish that’s perfect for lunch, dinner, or even a fun snack. With its crispy thin crust, savory spiced meat topping, and fresh herbs, it’s a flavor-packed treat that’s sure to impress. Imagine biting into a warm, crispy flatbread topped with seasoned ground beef or lamb, fresh vegetables, and a touch of tangy lemon. Trust me, once you try Lahmacun, you’ll want it again and again!

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Why You’ll Love Lahmacun

This dish isn’t just a meal, it’s an experience. Here’s why it’s going to steal the show:

• Quick and Easy: With a few simple steps, you can have a meal that tastes like it came from a high-end restaurant. No need to be intimidated—this recipe is beginner-friendly, and the results are delicious.
• Flavorful: The topping of spiced ground meat, fresh herbs, and veggies creates a rich, satisfying flavor that balances perfectly with the crispy crust.
• Customizable: You can adjust the toppings to suit your tastes. Add extra spices for more heat, or top it with your favorite vegetables for a personal twist.
• Versatile: Lahmacun can be served as a main dish, appetizer, or even a fun party food. It’s perfect for sharing!
• Healthy: Packed with protein and veggies, this dish is a flavorful and nutritious option for your next meal.

Ingredients

This is what you’ll need to make your delicious Lahmacun:

• Dough: The base for Lahmacun, made with flour, water, yeast, olive oil, and a pinch of salt. It should be thin and crispy when baked.
• Ground Beef or Lamb: The protein for the topping. You can use either beef or lamb, or a combination of both for extra flavor.
• Onions: Finely chopped onions add sweetness and depth to the meat topping.
• Tomatoes: Fresh, ripe tomatoes bring juiciness and balance to the dish.
• Garlic: A little garlic adds aromatic warmth to the topping.
• Paprika: A dash of paprika brings smokiness and depth.
• Cumin: A pinch of cumin enhances the dish with a warm, earthy flavor.
• Parsley: Fresh parsley is sprinkled on top for a burst of color and freshness.
• Lemon: Fresh lemon juice for drizzling just before serving adds a tangy zest that complements the meat perfectly.
• Olive Oil: To cook the meat and create a luscious base for the topping.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to make your very own Lahmacun:

• Make the Dough: In a large bowl, combine the flour, yeast, warm water, olive oil, and salt. Mix until a soft dough forms, then knead it for about 5-10 minutes until smooth and elastic. Let the dough rise for 1 hour, or until it doubles in size.
• Prepare the Meat Topping: While the dough is rising, heat olive oil in a pan over medium heat. Add the ground beef or lamb and cook until browned. Add the chopped onions, garlic, and tomatoes, and cook for another 5-7 minutes until softened. Stir in paprika, cumin, salt, and pepper. Let the mixture cook for a few more minutes until everything is well combined and fragrant.
• Roll Out the Dough: Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball). Roll each ball out into a thin circle, about 8-10 inches in diameter.
• Top the Lahmacun: Spread a thin layer of the meat mixture over each dough circle, making sure to cover the surface evenly.
• Bake: Preheat your oven to 475°F (245°C). Place the Lahmacun on a baking sheet lined with parchment paper and bake for 7-10 minutes, or until the crust is golden and crispy.
• Serve: Once the Lahmacun is out of the oven, drizzle with fresh lemon juice and sprinkle with parsley. Serve immediately, and enjoy!

How to Serve Lahmacun

Lahmacun is incredibly versatile and can be served in many ways:

• With Fresh Salad: Pair your Lahmacun with a side of crisp salad, such as a simple cucumber, tomato, and onion salad, dressed with olive oil and lemon.
• With Yogurt: A side of cool, creamy yogurt or a yogurt-based dip balances the spiciness and richness of the meat topping.
• As a Wrap: For a fun twist, you can serve Lahmacun like a wrap. Just roll it up with a few fresh veggies, a drizzle of yogurt, and a squeeze of lemon.
• As Part of a Mezze Spread: Lahmacun is perfect for a mezze-style meal, where it can be served alongside other small dishes like hummus, baba ganoush, and falafel.

Additional Tips

• Add More Spices: If you prefer your Lahmacun with a little extra heat, feel free to add chili flakes or cayenne pepper to the meat mixture.
• Use Fresh Herbs: Fresh mint or cilantro would make a great addition to the topping or as a garnish after baking.
• Double the Batch: If you’re cooking for a crowd, you can easily double the recipe to make more Lahmacun. Just be sure to bake in batches to ensure they stay crispy!
• Make It Vegetarian: You can substitute the ground meat with a mixture of vegetables like mushrooms, bell peppers, and zucchini for a delicious vegetarian version of Lahmacun.

FAQ Section

• Q1: Can I use store-bought dough?
  • A1: Yes, you can use store-bought pizza dough if you’re short on time, but homemade dough gives the best texture and flavor.
• Q2: Can I freeze Lahmacun?
  • A2: Yes, you can freeze Lahmacun before baking. Simply assemble the dish, wrap it tightly in plastic wrap, and freeze. When ready to eat, bake directly from the freezer.
• Q3: Can I make Lahmacun without a rolling pin?
  • A3: Yes! You can use your hands to stretch and flatten the dough if you don’t have a rolling pin.
• Q4: Can I use other meats for the topping?
  • A4: Absolutely! Ground chicken or turkey works well, or you can experiment with a mix of meats.
• Q5: How do I store leftovers?
  • A5: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a crispy crust.
• Q6: Can I make Lahmacun ahead of time?
  • A6: You can prepare the dough and meat topping ahead of time and store them separately in the fridge. Assemble and bake just before serving.
• Q7: Can I use a different cheese on Lahmacun?
  • A7: Traditional Lahmacun is made without cheese, but you can add a little mozzarella or feta for a twist if you prefer.
• Q8: Can I use a different kind of bread?
  • A8: Lahmacun is best with a thin, flatbread-style crust, but you could experiment with naan or pita if you want a different texture.
• Q9: How do I know when the Lahmacun is done?
  • A9: The crust should be golden and crispy, and the edges should be slightly charred.
• Q10: Can I make Lahmacun with a gluten-free dough?
  • A10: Yes, you can make Lahmacun with gluten-free dough. Just make sure it’s a dough recipe that’s suited for baking.

Conclusion

Lahmacun is a fun, flavorful dish that brings the best of Turkish cuisine to your table. With a crispy, golden crust and a spiced, savory topping, it’s a meal that’s perfect for any occasion. Whether you’re making it for a casual weeknight dinner or sharing it with friends at a party, Lahmacun is sure to be a hit. Get ready to enjoy this crispy, savory delight!

Lahmacun Recipe

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• Author: Maria
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 6–8 lahmacuns 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Turkish

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Description

Lahmacun, often called Turkish pizza, features a thin, crispy dough topped with a flavorful blend of ground meat, vegetables, and spices. It’s perfect as a savory snack or light meal, served with lemon wedges and fresh herbs.

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Ingredients

Units USM Scale 1x2x3x

• For the Dough:
  • 1 cup warm water (105-115°F)
  • 1 teaspoon sugar
  • 2 teaspoons active dry yeast
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus more for brushing
• For the Topping:
  • 1 lb ground lamb or beef (or a mixture)
  • 1 medium onion, finely chopped or grated
  • 1 green bell pepper, finely chopped
  • 2 tomatoes, peeled, seeded, and finely chopped
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon red pepper flakes (or to taste)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • Salt and black pepper to taste

Optional, for serving:

• Lemon wedges
• Fresh parsley or mint

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Instructions

• Prepare the Dough:
  • In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
  • In another bowl, whisk together flour and salt. Add the flour mixture to the yeast mixture, along with olive oil. Mix until a shaggy dough forms.
  • Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
• Prepare the Topping:
  • In a large bowl, combine ground meat, chopped onion, green bell pepper, tomatoes, tomato paste, parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and pepper. Mix well.
• Assemble the Lahmacun:
  • Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.
  • Once the dough has risen, punch it down to release air. Divide the dough into 6-8 equal portions.
  • On a lightly floured surface, roll out each portion into a thin circle, about 8-10 inches in diameter.
  • Spread a thin layer of the meat mixture over each dough circle, leaving a small border around the edges.
• Bake the Lahmacun:
  • Place the lahmacuns on the prepared baking sheets and bake for 10-15 minutes, or until the crust is golden brown and the meat is cooked through.
• Serve:
  • Let the lahmacuns cool slightly before serving. Serve them with lemon wedges and fresh parsley or mint, if desired.

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Notes

• Spice Level: Adjust the amount of red pepper flakes to your preference. You can also add other spices like cayenne pepper or Aleppo pepper for a different flavor.
• Vegetables: You can add finely chopped vegetables like red bell pepper or zucchini to the topping mixture.
• Make Ahead: You can prepare the dough and topping ahead of time and store them separately in the refrigerator. Assemble and bake the lahmacuns when you’re ready to eat.
• Grilling Option: You can also grill the lahmacuns instead of baking them. Grill them over medium heat for 3-5 minutes per side, or until the crust is golden brown and the meat is cooked through.

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Nutrition

• Serving Size: 1 lahmacun (1/6-1/8 of the recipe)
• Calories: 350 kcal
• Sugar: 4g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 45mg