Turkish Lahmacun Recipe

If you’re craving something with bold, fresh flavors and the perfect crispy-thin crust, you’re going to absolutely adore this Turkish Lahmacun Recipe. When I first tried making lahmacun at home, I was surprised by how approachable it actually is—and it quickly became one of my family’s favorite dishes. Imagine a thin flatbread topped with a spiced ground lamb mixture, baked until crispy and delicious; it’s like Turkish pizza, but with a vibrant twist you don’t find everywhere. Stick around, because I’m sharing everything you need to make this right in your kitchen, along with tips and tricks I learned along the way.

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Ingredients You’ll Need

Each ingredient in this Turkish Lahmacun Recipe plays a key role—from the flour that creates a soft yet slightly crispy base to the mix of fresh herbs and spices that bring the meat topping to life. When shopping, try to grab fresh parsley and ripe tomatoes to really elevate the taste.

• All-purpose flour: I find this works best for the dough for a tender but sturdy crust; bread flour is a good substitute for more chewiness.
• Instant yeast: Using fast-acting yeast speeds up the rising time—perfect for busy days.
• Olive oil: Adds richness to the dough and topping, so don’t skip it.
• Ground lamb: Traditional and flavorful, but ground beef works well if lamb isn’t available.
• Shallots or red onion: Provides sweetness and depth without overpowering the dish.
• Tomato and tomato paste: Fresh tomatoes give juiciness, while tomato paste intensifies flavor.
• Parsley: Fresh parsley brightens the topping and adds a lovely green pop.
• Spices (cumin, paprika, allspice, Aleppo pepper): These warm spices create the signature savory flavor profile.
• Garlic: Adds pungent aromatic depth.
• Pine nuts (optional): A little crunch and nuttiness that’s not traditional but wonderfully tasty.

Variations

I love how flexible this Turkish Lahmacun Recipe is, so I’ve tried a few variations depending on what’s on hand or who I’m cooking for. You should totally make this your own!

• Vegetarian Variation: I’ve swapped out the lamb for a mix of finely chopped mushrooms, walnuts, and chickpeas, spiced just the same—it’s surprisingly satisfying!
• Spice Level: When I host friends who love heat, I add extra Aleppo pepper or a pinch of cayenne; if not, I cut down to keep it mild and bright.
• Herb Swaps: Sometimes I add mint or dill alongside parsley for an extra fresh note.
• Gluten-Free Dough: I haven’t perfected this yet, but experimenting with gluten-free flours and xanthan gum got decent results—just roll the dough a bit thicker.

How to Make Turkish Lahmacun Recipe

Step 1: Whip Up That Dough

Start by mixing your flour, yeast, sugar, and salt in a large bowl. I like to drizzle in olive oil and most of the lukewarm water while stirring, then switch to kneading with my hands—trust me, it’s much easier to tell when your dough “feels right” that way. Knead on a floured surface for about five minutes until it feels smooth, elastic, and no longer sticky. Then, pop it back in an oiled bowl, cover it with a tea towel or cling film, and let it rise in a warm cozy spot until it roughly doubles, which usually takes about an hour to an hour and a half.

Step 2: Blend the Flavorful Topping

While your dough is happily rising, chop up your shallots (or red onion), garlic, tomato, and red pepper roughly. Take the parsley leaves off the stems and toss the onion, pepper, garlic, and parsley into your food processor. Pulse until it’s minced up but not pureed—you’re going for small bits so it bakes evenly on the flatbread. Then add the ground lamb, tomato paste, and spices: cumin, paprika, allspice, Aleppo pepper (or red flakes), and salt. Give it all a good blend until everything is well combined. If you aren’t ready to assemble right away, cover and chill this mixture, and it’ll keep beautifully for a day or two.

Step 3: Roll, Top, and Bake!

Heat your oven to 425°F (220°C). If you’ve got a pizza stone, great—set it in early so it gets hot, otherwise preheat your baking sheets. Take your dough, punch it down, and divide into 8 equal balls. Let them rest a few minutes under a tea towel. Then roll each out super thin, about 6-8 inches across. Transfer each dough circle onto a piece of parchment paper, spread a thin, even layer of your topping mixture on top (I find using a spoon and then my fingers to gently press it out works best), and sprinkle some pine nuts if you’re feeling fancy. Bake for 12–15 minutes until the edges are golden and crispy and the topping is cooked through. I usually bake 1 or 2 at a time, which lets me roll out the next ones while they bake.

How to Serve Turkish Lahmacun Recipe

Garnishes

I love serving lahmacun rolled up with a squeeze of fresh lemon and a scattering of fresh parsley or mint on top. Slices of raw red onion or a few slices of tomato add great contrasting crunch and freshness. Sometimes I even add a dollop of plain yogurt or a drizzle of tahini for extra creaminess—it’s incredible.

Side Dishes

My go-to sides include a simple chopped parsley and tomato salad with lemon juice and olive oil, or some tangy pickled vegetables. For something heartier, a bowl of cool cucumber yogurt (cacık) is a refreshing contrast to the warm flatbread.

Creative Ways to Present

For dinner parties, I like to present the lahmacun on a wooden board with small bowls of garnishes and fresh herbs so guests can roll their own. Another fun idea is folding the lahmacun into taco-style pockets or slicing it like a pizza for easy sharing. It’s always a hit!

Make Ahead and Storage

Storing Leftovers

I usually store leftover lahmacun wrapped tightly in foil or in an airtight container in the fridge. They stay pretty good for 2-3 days, but I’d recommend reheating them to bring back that crispness.

Freezing

If you want to make ahead in bulk, freezing works really well. I flash freeze the rolled, topped lahmacun on parchment sheets, then stack and keep them in freezer bags for up to 2 months. Just thaw in the fridge overnight before baking.

Reheating

To reheat, I pop leftover lahmacun in a hot oven (around 375°F / 190°C) for 5-7 minutes. This crisps up the edges and warms the topping without drying it out. Avoid microwaving if you want to keep that original texture.

FAQs

Final Thoughts

This Turkish Lahmacun Recipe holds a special place in my kitchen because it’s both rustic and elegant, simple yet packed with flavor. Sharing it with friends or family always sparks happy memories—and I hope you feel the same when you give it a try. Don’t be intimidated by the process; once you make it a couple of times, you’ll get into a groove and be whipping up this Turkish “pizza” any time cravings hit. So go ahead, roll out that dough, mix those spices, and enjoy a little taste of Turkey at home!

Turkish Lahmacun Recipe

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• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes (including dough rising)
• Yield: 8 pieces 1x
• Category: Bread
• Method: Baking
• Cuisine: Turkish

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Description

Lahmacun, often called Turkish pizza, is a delicious thin flatbread topped with a flavorful mixture of ground lamb, fresh vegetables, and aromatic spices. This recipe combines a homemade soft dough base with a vibrant spiced meat topping, baked to perfection in a hot oven. Perfect as a light meal or appetizer, it’s traditionally served rolled up with fresh lemon, tomatoes, and salads.

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Ingredients

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Dough Base

• 2 cups all purpose flour (plain flour or bread flour)
• 1 teaspoon fast acting instant yeast
• ½ teaspoon sugar
• ½ teaspoon salt
• 2 teaspoon olive oil
• ⅔ cup lukewarm water (adjust as needed)

Topping

• 2 shallots or ½ red onion
• 2 cloves garlic (or 1 if large)
• 1 large tomato or 2 small tomatoes
• ½ red pepper
• ½ lb ground lamb (lamb mince, can substitute beef)
• 1 cup parsley leaves (lightly packed)
• ¼ teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon Aleppo pepper (or red pepper flakes)
• 2 teaspoon tomato paste
• 1 tablespoon olive oil
• 2 tablespoon pine nuts (optional)

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Instructions

1. Prepare the Dough: In a large bowl, combine the flour, instant yeast, sugar, and salt. Drizzle in the olive oil and gradually add most of the lukewarm water. Mix by hand to bring the dough together, adding more water if needed, ensuring it is not too sticky. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Lightly oil the mixing bowl, place the dough back inside, cover with a cloth or cling film, and let it rise in a warm place for 1 to 1.5 hours until it roughly doubles in size.
2. Prepare the Topping: Roughly chop the shallots or onion, garlic, tomato, and red pepper. Remove parsley leaves from stems. Place onion, pepper, garlic, and parsley in a food processor and pulse until broken down into small pieces. Add the ground lamb, tomato, allspice, cumin, paprika, Aleppo pepper, salt, tomato paste, and olive oil. Blend until well combined to form a cohesive topping mixture. Refrigerate if not using immediately.
3. Preheat the Oven: Heat the oven to 425°F (220°C). If available, place a pizza stone in the oven to warm, or alternatively warm baking sheets or trays. Use parchment paper on top for baking.
4. Shape the Lahmacun: Punch down the dough and divide it into 8 equal balls. Let them rest for about 5 minutes covered. Roll out one dough ball on a floured surface into a thin circle or oval about 6 to 8 inches (15 to 20 cm) in diameter, as thin as possible without tearing.
5. Assemble the Lahmacun: Transfer the rolled dough onto a parchment-lined pizza stone or baking sheet. Spread a spoonful of the topping evenly over the surface, pressing it into a thin layer by hand if needed. Sprinkle pine nuts on top if desired. Repeat with remaining pieces.
6. Bake: Bake each lahmacun for 12 to 15 minutes, placing them on the bottom rack initially and moving them up halfway through baking to ensure even cooking and browning. Cook one or two at a time for best results, preparing others while baking. The edges should brown slightly and the topping fully cooked.
7. Serve: Serve hot, optionally rolled with slices of tomato, a squeeze of fresh lemon juice, red onion slices, or a fresh chopped salad.

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Notes

• The recipe instructions and demonstration photos show a half portion but the process is exactly the same for the full recipe.
• You can substitute ground beef for lamb if preferred.
• Pine nuts are optional and add a nice texture but are not traditional.
• Adjust water quantity when making dough to get the right consistency—it should be soft and elastic but not sticky.
• For best results, use a pizza stone preheated in the oven to crisp the base.
• Leftover topping mixture can be refrigerated for a day but is best fresh.

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Nutrition

• Serving Size: 1 piece
• Calories: 220
• Sugar: 3g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 40mg