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.
Pair with
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 + Salad
PREP 45min
COOK 30min
RESTING 1h 15min
READY IN 2h 30min
This recipe adapted from Ottolenghi.com can be prepared as four large, single-serving lahmacun pizzas or 12 snack-sized ones. Additionally, this recipe includes ingredients and instructions on how to make a salad that traditionally accompanies the dish.
Ingredients
Lahmacun + Salad
DOUGH
250g (2 cups) white flour, plus extra to dust
1 ½ tbsp milk powder
½ tbsp salt
2 tsp fast-action dried yeast
½ tbsp sugar
60 ml (1/4 cup) sunflower oil
1 medium egg
100 ml (1/3 cup + 2 tbsp) lukewarm water
olive oil, for brushing
TOPPING
250g (8.8 oz) minced beef
1 medium onion, finely chopped (180g net)
1 ¼ tsp salt
1 ½ tsp ground cinnamon
1 ½ tsp ground allspice
½ tsp red chilli flakes
25g (1/2 cup) flat-leaf parsley, chopped
2 tbsp pomegranate molasses
1 ½ tbsp sumac
3 tbsp tahini
6 tsp (25g) pine nuts
2 tbsp lemon juice
SALAD
1 mini-cucumber, cut into 1 cm (1/2-inch) dice (190g/7 oz)
2 small tomatoes, cut into 1 cm (1/2-inch) dice (150g/5.3 oz)
10 radishes, thinly sliced (75g/2.5 oz)
½ red onion, thinly sliced (65g/2 oz)
2 tsp (10g) parsley, roughly chopped
1 tbsp lemon juice
2 tbsp olive oil
salt and black pepper
Preparation
Lahmacun + Salad
Prepare the dough first. In a large bowl, combine flour, milk powder, salt, yeast, and sugar, then mound the mixture onto a working surface. Make a well in the center of the flour and add sunflower oil and the egg. Start stirring and gradually start adding water. Once the dough has formed, knead for three minutes until you get a smooth and elastic dough. Dust a large bowl with flour, place the dough inside, then brush the surface with oil. Cover the bowl with plastic wrap and place in a warm place to prove for an hour until it doubles in size.
In a large bowl, place all ingredients for the topping except tahini, pine nuts, and lemon juice. Thoroughly combine them using your hands, then store in the refrigerator until you start assembling the dish.
Set the oven to preheat to 210°C/410°F and line two large baking trays with a sheet of parchment paper. Divide the dough into four portions, and roll out each one into a thin, 2mm-thick (1/8") round. Brush both sides of the dough round with olive oil and place on a baking tray. Cover and let rest for 15 minutes.
To make the salad, combine the vegetables and add the herbs and seasonings: parsley, lemon juice, olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper, then set aside.
To assemble, spread tahini over each dough round. Equally split the filling into four portions, then arrange on top, pressing gently into the dough. To finish, scatter pine nuts over the top; place in the oven to bake for 12 to 15 minutes.
To serve, place a spoonful of the salad on top and drizzle with lemon juice.
Other Variations
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