Authentic Lahmacun Recipe Turkiye, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Turkish lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc, which is spread with a thin layer of ground meat and baked briefly in a super-hot, preferably wood-fired oven. The meat can be either lamb or beef; it is traditionally ground into a chunky paste with minced vegetables and herbs, including chili peppers, onions, tomatoes, parsley, and seasonings like cayenne pepper, paprika, cumin, and cinnamon.
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Cooking tips
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dough
Although most recipes will use a simple pizza dough, traditionally, lahmacun is made with a drier, sturdier dough which, once baked, will have a crispier texture and resemble more a flatbread than an actual pizza. The dough usually contains lots of oil and can be made with or without eggs, while the flour is typically plain white flour, but for best results, you should use a combination of flour and ... Read more -
method
To get the best texture possible, chop the meat plus other ingredients used for the topping in a food processor, or just chop everything very finely using a knife. Once prepared, the topping is then lightly pressed into the dough. -
serving
Lahmacun pizzas are a perfect stand-alone meal but are traditionally served topped with a salad and alongside a yogurt drink ayran, in which case they are rolled up and eaten like a taco.
Recipe variations
Lahmacun
PREP 45min
COOK 20min
RESTING 2h 50min
READY IN 3h 55min
This recipe is for a traditional Turkish lahmacun made with sturdy semolina dough, and a meaty, well-spiced topping. Serve lahmacun with some salad on top, a drizzle of lemon juice, and a sprinkling of chili flakes. Roll it up and eat with a side of yogurt drink ayran.
Ingredients
DOUGH
2 cups (240g) bread flour, or a combination of all-purpose and semolina flour
1 ½ tsp instant yeast
1 tsp light brown sugar
1/2 tsp salt
1 large egg
1/2 cup (120 ml) whole milk
1/4 cup (60 ml) extra virgin olive oil, plus more for brushing
TOPPING
1/2 small onion, finely diced
10 small or 5 medium tomatoes
1 tbsp tomato paste
2 tbsp chopped parsley, or cilantro
1/2 tbsp chopped mint
1/2 tbsp ground sumac
1 tsp Aleppo chili flakes, plus more for sprinkling
1/2 tsp paprika
1/2 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground black pepper
5.3 oz (150g) fatty ground lamb, or beef
Preparation
To make the dough, first, you warm the milk, ideally in a microwave on high heat for no more than 30 seconds. In a large bowl whisk together the flour, instant dry yeast, light brown sugar, and salt. Make a well in the center of the flour mixture and add to it one large egg, warmed milk, and extra virgin olive oil. Knead for five to six minutes until you have a smooth and elastic dough. Cover the bowl with plastic wrap and place it in a warm place to prove for two hours until doubled in size.
Transfer the dough onto a lightly floured surface. Divide into four equal portions and then shape each piece into a ball. Cover with plastic wrap and let rest for 30 minutes.
While the dough is resting, place a baking tray inside the oven and set it to preheat at 250°C/480°F. To make the topping first slice the tomatoes in half, then remove the seeds and squeeze out the juice. Place all the ingredients that make the topping, except meat, in a food processor until well combined. Now, incorporate the meat and pulse until the mixture turns into a paste.
To assemble, lightly flour a ball of dough, then roll it into a thin round. Place the round on a piece of baking paper and brush the edges with olive oil.
Smear the topping evenly all over the dough in a thin layer, then gently press it in, taking care that you do not tear it. If the topping is falling off as you move the lahmacun, it means you need to remove some of the topping.
Place the lahmacun with the baking paper into the baking tray and bake for five to six minutes. Repeat this last step with the remaining dough and topping.
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