Lahmacun Turkish Lamb Flatbread (Print-Friendly Version)
Crispy Turkish flatbread with seasoned lamb, tomatoes, and herbs. Ideal for sharing or quick meals.
# 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:
01 -
In a large bowl, combine warm water, sugar, and yeast. Let stand for 5 to 10 minutes until a foamy layer develops.
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.
03 -
Transfer dough to a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
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.
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.
06 -
Preheat the oven to 230°C. Line baking sheets with parchment paper.
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.
08 -
Spread a thin, even layer of the meat mixture over each dough round, leaving a narrow border around the edge.
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.
10 -
Allow to cool slightly, then serve with lemon wedges and fresh parsley or mint if desired.
# Important Notes:
01 -
Adjust red pepper flakes for your preferred spice level; substitute or add Aleppo or cayenne pepper for variation.
02 -
Finely chopped vegetables such as red bell pepper or zucchini can be incorporated into the topping.
03 -
Prepare dough and topping ahead; refrigerate separately, then assemble and bake immediately before serving.
04 -
For grilling, cook lahmacuns over medium heat for 3-5 minutes per side until the crust browns and the meat is thoroughly cooked.