Lahmacun Savory Meat Flatbread

Section: Satisfying Main Dishes

Lahmacun is a classic Turkish flatbread featuring a paper-thin, crisp base topped with a flavorful mixture of ground lamb or beef, tomatoes, onions, bell pepper, and aromatic spices like cumin, paprika, and cinnamon. Fresh parsley finishes the topping, adding brightness. After baking, these rounds come out with golden edges and juicy, savory meat topping. Serve warm with lemon wedges and fresh herbs for a zesty, vibrant touch. Enjoy as a light meal, snack, or shared appetizer—perfect for rolling up and eating by hand. Adjust spices or switch up topping veggies as you like for your own twist.

Authored By Tyla
Updated on Wed, 28 May 2025 12:52:53 GMT
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This lahmacun recipe brings the spirit of Turkish street food to your kitchen: crisp dough topped with spiced ground meat and vegetables. I love making these on weekends when friends come over, and they disappear before I can set the table. The blend of lamb and bold spices always reminds me of my travels in Istanbul, where vendors hand you fresh lahmacuns wrapped around herbs and lemon.

My first time making lahmacun at home, the aroma of spices filling my kitchen instantly took me back to lively Turkish markets. Since then, it is my go-to for impressive yet simple entertaining.

Ingredients

  • Warm water: activates the yeast for lightness in the dough. Use filtered water if possible for best results
  • Sugar: helps feed the yeast and gives the crust a golden hue
  • Active dry yeast: is essential for a chewy but crisp base. Check the date so it is fresh
  • All-purpose flour: forms the dough’s foundation. Opt for unbleached and fluff before measuring
  • Salt: boosts the flavor in both dough and topping
  • Olive oil: adds richness and crispness. Use extra-virgin for a fragrant edge
  • Ground lamb or beef: brings depth and juiciness. Look for fresh meat with good marbling
  • Onion: provides sweetness and moisture to the topping
  • Green bell pepper: adds a gentle bite and color. Choose firm and bright peppers
  • Tomatoes: contribute tang and keep the topping moist. Pick ripe, flavorful ones
  • Tomato paste: intensifies the tomato taste. Use a thick, high-quality paste
  • Parsley: offers freshness and color. Look for vibrant leaves without wilting
  • Red pepper flakes: give heat and complexity. Adjust to taste
  • Paprika: brings subtle smokiness. Seek out Hungarian or Spanish types
  • Cumin: supplies warmth and earthiness
  • Allspice and cinnamon: add a hint of authentic, aromatic undertones
  • Salt and black pepper: round out all the flavors
  • Lemon wedges: make every bite zesty at serving
  • Fresh parsley or mint for garnish: add a burst of garden flavor

Step-by-Step Instructions

Prepare the Dough:
Combine warm water sugar and yeast in a large bowl. Let sit for about 7 minutes until bubbly showing the yeast is active
Mix flour and salt:
in a separate bowl. Add this gradually to the yeast mixture along with olive oil stirring until a shaggy dough forms that pulls away from the bowl
Knead the Dough:
Place dough on a lightly floured surface. Knead with your hands for at least 6 minutes until smooth and elastic. This step ensures a crisp yet chewy crust in the oven
Let Dough Rise:
Transfer dough to a lightly oiled bowl. Cover with a towel or plastic wrap and let rise somewhere warm until doubled about one to two hours
Make the Topping:
In a large bowl combine ground meat onion bell pepper tomatoes tomato paste parsley red pepper flakes paprika cumin allspice cinnamon salt and black pepper. Mix gently with your hands for even distribution without compacting the meat mixture
Roll Out the Dough:
Once dough has doubled punch down to release air. Cut into 6 or 8 equal pieces. Roll each portion on a lightly floured surface into a very thin round about eight to ten inches across. Aim for almost paper-thin dough
Spread the Topping:
Using your hands or a spoon gently spread a thin even layer of the meat mixture over each round leaving a half-inch border around the edge so it crisps during baking
Bake the Lahmacun:
Preheat your oven fully to 450 degrees Fahrenheit. Line a baking tray with parchment paper. Arrange lahmacuns and bake for about 12 minutes or until the edges are golden and topping is bubbling
Finish and Serve:
Let lahmacuns cool on a rack for a couple of minutes. Serve warm with lots of fresh herbs and lemon wedges to squeeze over each piece
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Growing up we always fought for the first hot piece out of the oven. My favorite part is squeezing a lemon wedge over the sizzling meat and watching the herbs wilt into the topping.

Storage Tips

Lahmacun stores well in the refrigerator for up to three days wrapped tightly so it stays soft. You can reheat single pieces on a hot skillet for a few minutes or in the oven for best texture. For freezing allow lahmacun to cool completely then stack between parchment paper and seal in a freezer bag. Thaw gently and rewarm for a nearly fresh-baked result

Ingredient Substitutions

You can use ground turkey or even plant-based minced meat instead of lamb or beef for a lighter option. For extra vegetables try finely chopped zucchini or red bell pepper in the topping. If fresh parsley is unavailable dried works in a pinch but use only a third of the amount due to its potency

Serving Suggestions

Serve lahmacun fresh from the oven with a salad of chopped cucumber and tomato. It also pairs beautifully with a tangy yogurt dip or simply pile on arugula red onion and herbs before rolling it up to enjoy street food style

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Cultural and Historical Context

Lahmacun is a beloved Turkish dish found from Istanbul to Gaziantep and beyond. Each region varies the seasonings and toppings. Traditionally it is eaten with hands and shared among friends. It reflects the Turkish knack for making simple ingredients into festive feasts

Recipe Questions

→ How thin should the dough be rolled out?

The dough should be rolled into very thin rounds, around 8-10 inches in diameter, allowing for a crisp texture and even topping coverage.

→ Can I use beef instead of lamb for the topping?

Yes, ground beef works well and can be mixed with lamb or used on its own for the topping, depending on your flavor preference.

→ Which spices add traditional flavor?

Cumin, paprika, red pepper flakes, allspice, and a touch of cinnamon are typical for a well-balanced aromatic profile in the meat mixture.

→ What can I serve alongside lahmacun?

Lemon wedges, fresh parsley or mint, and a simple salad pair nicely, adding freshness and brightness to every bite.

→ Is it possible to prepare ahead?

You can make the dough and topping in advance and store them separately in the fridge. Assemble and bake just before serving for best texture.

→ Can I grill instead of bake?

Absolutely! Grilling over medium heat for a few minutes per side gives a lovely char and slightly smoky flavor to the flatbreads.

Lahmacun Turkish Lamb Flatbread

Crispy Turkish flatbread with seasoned lamb, tomatoes, and herbs. Ideal for sharing or quick meals.

Prep Duration
30 mins
Cooking Duration
10 mins
Overall Time
40 mins
Authored By: Tyla

Recipe Type: Main Dishes

Level of Difficulty: Moderate Challenge

Cuisine Type: Turkish

Serves: 8 Portions (6–8 lahmacuns)

Diet Preferences: Dairy-Free Alternative

What You Need

→ Dough

01 240 ml warm water (40-46°C)
02 1 teaspoon granulated sugar
03 2 teaspoons active dry yeast
04 315 g all-purpose flour, plus extra for dusting
05 1 teaspoon fine salt
06 2 tablespoons olive oil, plus extra for brushing

→ Topping

07 450 g ground lamb or beef, or a combination
08 1 medium onion, finely chopped or grated
09 1 green bell pepper, finely chopped
10 2 tomatoes, peeled, seeded, and finely chopped
11 60 g tomato paste
12 15 g chopped fresh parsley
13 1 tablespoon red pepper flakes, or to taste
14 1 teaspoon ground paprika
15 1 teaspoon ground cumin
16 1/2 teaspoon ground allspice
17 1/4 teaspoon ground cinnamon
18 Fine salt and freshly ground black pepper, to taste

→ To Serve (Optional)

19 Lemon wedges
20 Fresh parsley or mint

How to Make It

Step 01

In a large bowl, combine warm water, sugar, and yeast. Let stand for 5 to 10 minutes until a foamy layer develops.

Step 02

In a separate bowl, whisk together all-purpose flour and salt. Add the flour mixture and olive oil to the yeast mixture. Stir until a shaggy dough is formed.

Step 03

Transfer dough to a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.

Step 04

Place dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and allow to rise in a warm place for 1-2 hours until doubled in volume.

Step 05

In a large bowl, thoroughly mix ground meat, chopped onion, green bell pepper, tomatoes, tomato paste, parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and black pepper.

Step 06

Preheat the oven to 230°C. Line baking sheets with parchment paper.

Step 07

Punch down risen dough to release air, then divide into 6-8 equal pieces. On a floured surface, roll each into a thin circle approximately 20-25 cm in diameter.

Step 08

Spread a thin, even layer of the meat mixture over each dough round, leaving a narrow border around the edge.

Step 09

Arrange topped rounds on prepared baking sheets and bake in the preheated oven for 10-15 minutes, until crust is golden and meat is cooked through.

Step 10

Allow to cool slightly, then serve with lemon wedges and fresh parsley or mint if desired.

Important Notes

  1. Adjust red pepper flakes for your preferred spice level; substitute or add Aleppo or cayenne pepper for variation.
  2. Finely chopped vegetables such as red bell pepper or zucchini can be incorporated into the topping.
  3. Prepare dough and topping ahead; refrigerate separately, then assemble and bake immediately before serving.
  4. For grilling, cook lahmacuns over medium heat for 3-5 minutes per side until the crust browns and the meat is thoroughly cooked.

Tools You’ll Need

  • Large mixing bowls
  • Baking sheets
  • Parchment paper
  • Rolling pin
  • Kitchen towel or plastic wrap
  • Oven

Allergy Details

Always check the ingredients for allergens and consult an expert if necessary.
  • Contains gluten (wheat flour)

Nutritional Details (Each Serving)

This nutrition info is for reference only and isn’t a substitute for professional medical advice.
  • Calorie Count: 350
  • Total Fat: 15 grams
  • Total Carbs: 35 grams
  • Protein Content: 18 grams