Lahmacun (Turkish pizza)

Lahmacun (Turkish pizza)

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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"Want a shortcut with more flavors? Try our AROMEN REICHTUM seasoning to substitute the cumin! Lahmacun is a yeast dough-based flatbread. It's also often called Turkish pizza or Armenian pizza, even though it has a very thin dough and is not made with cheese. The origin is debated, but it's popular in many countries that were once a part of the Ottoman Empire and is most commonly attributed to Armenia or Turkey. This version is based off of the Turkish versions we find all over Berlin. The dough is spread with a thin layer of a very strong and aromatic mixture of minced meat, onion, and tomato. It's a traditional snack food usually eaten straight from the oven with lots of herbs and onions."
Difficulty
Easy 👌
Preparation
30 min
Baking
30 min
Resting
60 min

Ingredients

2Servings
133⅓ g
flour
83⅓ ml
water (lukewarm)
1⅔ g
active dry yeast
100 g
ground beef
⅔ tbsp
biber salcasi (Turkish pepper paste)
⅓ pinch
sugar
1 tbsp
olive oil
⅛ tsp
salt
⅓
onion
⅔
tomatoes
⅓
green bell pepper
⅓ clove
garlic
½ tbsp
tomato paste
⅓ tbsp
ground cumin
½ tbsp
sumac
⅓ stalk
parsley
⅔
red onions
⅓
lemon
salt
pepper
flour (for dusting)
⅓ tbsp
Kitchen Stories Aromen Reichtum seasoning (optional)
MetricImperial

Utensils

liquid measuring cup, 2 bowls (large), kitchen towel (damp), cutting board, knife, food processor, Aromen Reichtum seasoning, oven, baking sheet, rolling pin, parchment paper

How-To Videos

how-to-prepare-garlic

How to prepare garlic

basic-yeast-dough

Basic yeast dough

how-to-cut-an-onion

How to cut an onion

how-to-measure

How to measure

Nutrition per serving

Cal488
Fat18 g
Protein18 g
Carb63 g

  • Step 1/ 4

    Dissolve the yeast in lukewarm water in a large bowl with a pinch of sugar and leave sit for approx. 5 min. Add flour, olive oil, and salt and knead thoroughly. Lift the dough out of the bowl and spread a little olive oil on the bottom of the bowl. Place the dough back and coat it with the olive oil. Cover with a slightly wet kitchen towel and let rise in a warm place for approx. 45 min.
    • 133⅓ g flour
    • 83⅓ ml water (lukewarm)
    • 1⅔ g active dry yeast
    • ⅓ pinch sugar
    • 1 tbsp olive oil
    • ⅛ tsp salt
    • liquid measuring cup
    • bowl (large)
    • kitchen towel (damp)

    Dissolve the yeast in lukewarm water in a large bowl with a pinch of sugar and leave sit for approx. 5 min. Add flour, olive oil, and salt and knead thoroughly. Lift the dough out of the bowl and spread a little olive oil on the bottom of the bowl. Place the dough back and coat it with the olive oil. Cover with a slightly wet kitchen towel and let rise in a warm place for approx. 45 min.

  • Step 2/ 4

    Chop the onion, tomatoes, bell pepper, and garlic, then blend very finely together with the Turkish pepper paste, tomato paste, cumin or our AROMEN REICHTUM seasoning (if using), sumac, salt, and pepper in a food processor. Add the mixture to the minced meat and mix everything to combine. Pluck parsley leaves, slice red onion into thin rings, and cut lemon into wedges for serving.
    • 100 g ground beef
    • ⅓ onion
    • ⅔ tomatoes
    • ⅓ green bell pepper
    • ⅓ clove garlic
    • ⅔ tbsp biber salcasi (Turkish pepper paste)
    • ½ tbsp tomato paste
    • ⅓ tbsp ground cumin
    • ⅓ tbsp Kitchen Stories Aromen Reichtum seasoning (optional)
    • ½ tbsp sumac
    • ⅓ stalk parsley
    • ⅔ red onions
    • ⅓ lemon
    • salt
    • pepper
    • cutting board
    • knife
    • food processor
    • bowl (large)
    • Aromen Reichtum seasoning

    Chop the onion, tomatoes, bell pepper, and garlic, then blend very finely together with the Turkish pepper paste, tomato paste, cumin or our AROMEN REICHTUM seasoning (if using), sumac, salt, and pepper in a food processor. Add the mixture to the minced meat and mix everything to combine. Pluck parsley leaves, slice red onion into thin rings, and cut lemon into wedges for serving.

  • Step 3/ 4

    Preheat the oven to 250°C/475°F top/bottom heat. Divide the dough into 6 portions and shape into even balls. Place the balls on a lightly floured baking sheet, cover, and let rest for approx. 10 – 15 min. Roll out one dough ball thinly, place on a baking sheet with parchment paper and spread with about 2 tbsp of the beef mixture; the beef mixture should be spread out thinly and evenly. Bake for about 6 – 10 min. or until the lahmacun is lightly golden coloured. To speed things up, you can also use two baking sheets at a time to bake two pizzas at a time.
    • flour (for dusting)
    • oven
    • baking sheet
    • rolling pin
    • parchment paper

    Preheat the oven to 250°C/475°F top/bottom heat. Divide the dough into 6 portions and shape into even balls. Place the balls on a lightly floured baking sheet, cover, and let rest for approx. 10 – 15 min. Roll out one dough ball thinly, place on a baking sheet with parchment paper and spread with about 2 tbsp of the beef mixture; the beef mixture should be spread out thinly and evenly. Bake for about 6 – 10 min. or until the lahmacun is lightly golden coloured. To speed things up, you can also use two baking sheets at a time to bake two pizzas at a time.

  • Step 4/ 4

    Remove the Lahmacun from the oven and drizzle with a little lemon juice. Serve with parsley and red onions. Enjoy!

    Remove the Lahmacun from the oven and drizzle with a little lemon juice. Serve with parsley and red onions. Enjoy!

  • Enjoy your meal!

    Lahmacun (Turkish pizza)

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