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.
Ingredients
Units
Scale
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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
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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
Instructions
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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.
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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.
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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.
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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.
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Serve:
- Let the lahmacuns cool slightly before serving. Serve them with lemon wedges and fresh parsley or mint, if desired.
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.
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