Lahmacun (Turkish pizza)

Lahmacun (Turkish pizza)

Based on 28 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"This recipe has been updated to improve your cooking experience (March 2024). Flavorful, thin, crispy, and all for you: this is lahmacun, also known as Turkish pizza. Originating from the heart of the Middle East, lahmacun packs a lot of flavor in each bite. The thinner the crust, the closer you are to the delicious topping you’ve made. If you’re short on Biber salçası, tomato paste also works. To finish it off, you can try regional delicacies from Turkey and play around with the ingredients. Some regions have garlic in the mix, and some serve it with fried eggplant or paprika. Pour yourself a cup of ayran and dig in."
Difficulty
Medium 👍
Preparation
30 min
Baking
30 min
Resting
60 min

Ingredients

2Servings
MetricImperial
133⅓ g
flour
1⅔ g
active dry yeast
83⅓ ml
water (lukewarm)
tsp
sugar
1 tbsp
olive oil
tsp
salt
clove
garlic
green bell pepper
tbsp
biber salcasi (Turkish pepper paste)
tbsp
ground cumin
½ tbsp
sumac
lemon
salt

Utensils

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

Nutrition per serving

Cal547
Fat23 g
Protein18 g
Carb68 g
  • Step 1/4

    Dissolve the dry yeast in water with the sugar in a measuring cup or small bowl. Let the yeast water sit for approx. 5 min. to activate the yeast. Place the flour, olive oil and salt in a mixing bowl. Pour in the yeast water, knead into a smooth dough and then shape into a ball. Then rub the dough ball in the bowl with a little bit of additional olive oil. Cover with a damp cloth and leave to rise in a warm place for about 45 min. until it has doubled in volume.
    • 1⅔ g active dry yeast
    • 83⅓ ml water (lukewarm)
    • tsp sugar
    • 133⅓ g flour
    • 1 tbsp olive oil
    • tsp salt
    • olive oil (for greasing)
    • liquid measuring cup
    • bowl (large)
    • kitchen towel (damp)

    Dissolve the dry yeast in water with the sugar in a measuring cup or small bowl. Let the yeast water sit for approx. 5 min. to activate the yeast. Place the flour, olive oil and salt in a mixing bowl. Pour in the yeast water, knead into a smooth dough and then shape into a ball. Then rub the dough ball in the bowl with a little bit of additional olive oil. Cover with a damp cloth and leave to rise in a warm place for about 45 min. until it has doubled in volume.

  • Step 2/4

    Peel the onions and quarter ⅓ of them. Peel the garlic. Remove the core from the bell pepper and chop roughly. Quarter the tomatoes. Then, finely chop the onion quarters, bell peppers and garlic and mix together with biber salçası, tomato paste, ground cumin, sumac, a little salt and pepper. You can alternatively use a food processor. Combine the mixture with the ground beef, salt and pepper in a mixing bowl and mix thoroughly.
    • 1 red onions
    • clove garlic
    • green bell pepper
    • tomatoes
    • tbsp biber salcasi (Turkish pepper paste)
    • ½ tbsp tomato paste
    • tbsp ground cumin
    • ½ tbsp sumac
    • salt
    • pepper
    • knife
    • cutting board
    • food processor (optional)
    • bowl (large)

    Peel the onions and quarter ⅓ of them. Peel the garlic. Remove the core from the bell pepper and chop roughly. Quarter the tomatoes. Then, finely chop the onion quarters, bell peppers and garlic and mix together with biber salçası, tomato paste, ground cumin, sumac, a little salt and pepper. You can alternatively use a food processor. Combine the mixture with the ground beef, salt and pepper in a mixing bowl and mix thoroughly.

  • Step 3/4

    Preheat the oven to 250°C/482°F top/bottom heat. Divide the dough into 6 portions and shape into balls. Cover the balls and leave to rest on a lightly floured baking sheet for approx. 10—15 min. Roll out each dough ball into a very thin round about the size of a baking sheet, place on a baking sheet lined with parchment paper and spread with approx. 3—4 generous tablespoons of the minced meat mixture. The meat mixture should be spread thinly but evenly and right up to the edges. Bake the lahmacun for approx. 6—10 min. until lightly colored but not too crispy. You can also put 2 baking sheets in the oven at the same time to speed up the process.
    • flour (for dusting)
    • oven
    • baking sheet
    • parchment paper
    • rolling pin

    Preheat the oven to 250°C/482°F top/bottom heat. Divide the dough into 6 portions and shape into balls. Cover the balls and leave to rest on a lightly floured baking sheet for approx. 10—15 min. Roll out each dough ball into a very thin round about the size of a baking sheet, place on a baking sheet lined with parchment paper and spread with approx. 3—4 generous tablespoons of the minced meat mixture. The meat mixture should be spread thinly but evenly and right up to the edges. Bake the lahmacun for approx. 6—10 min. until lightly colored but not too crispy. You can also put 2 baking sheets in the oven at the same time to speed up the process.

  • Step 4/4

    While the lahmacun is baking, pluck the parsley leaves and chop them roughly. Finely slice the remaining red onions. Cut the lemon into wedges. Remove the lahmacun from the oven and drizzle with a little lemon juice. Serve with the parsley and onions.
    • 5 g parsley
    • lemon

    While the lahmacun is baking, pluck the parsley leaves and chop them roughly. Finely slice the remaining red onions. Cut the lemon into wedges. Remove the lahmacun from the oven and drizzle with a little lemon juice. Serve with the parsley and onions.

  • Enjoy your meal!

    Lahmacun (Turkish pizza)
FAQ

Lahmacun, also known as Turkish pizza, is a flavorful and savory dish made from a thin, crispy dough topped with a seasoned mixture of minced meat, vegetables, and spices. It's both a street food favorite, and a restaurant pick in Turkey! It has also made its way to Europe with its delicious taste and satisfying crunch. Depending on where you go, you can find different variations in Turkey as well. The Findik (hazelnut) Lahmacun for example, originating from the southern regions of Turkey, is a small sized version of the classic.

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