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Lahmacun served rolled up
Turkish ground meat flatbread pizza

Lahmacun: Turkish Spiced Meat Flatbread

Author: Flavelo
Recipes Main Courses
Often called 'Turkish Pizza', Lahmacun is actually a super-thin, crispy flatbread topped with spicy meat ragout. The secret is the thinness of the dough and the juiciness of the topping: vegetables are blended into a paste with the meat, becoming part of the dough as it bakes. Traditionally not sliced, but drizzled with lemon, filled with parsley and onions, rolled up like a crepe, and eaten by hand.
🕒 Prep Time 30 mins
🍳 Cook Time 8 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Turkish-Middle Eastern

Ingredients

Equipment Needed

  • Food processor (for veggies)
  • Parchment paper or pizza stone
  • Rolling pin

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Make dough: knead flour, water, yeast, and salt into a smooth, medium-soft dough (8-10 mins). Cover and rise for 60 mins.

Tip: Dough should be soft but not sticky. Long kneading ensures elasticity.
2 ✓

For topping: pulse veggies (onion, pepper, tomato, garlic, parsley) in food processor until almost a paste.

Tip: Should look like thick salsa, not chunks. This moisture is vital.
3 ✓

Mix veggie paste with meat and spices by hand thoroughly. You need a spreadable, loose consistency.

Tip: If too dry (lean meat), add a splash of water or tomato juice.
4 ✓

Preheat oven to max (480-500°F) with baking sheet inside.

Tip: Flash heat is key.
5 ✓

Divide dough into 4-6 balls. Roll out paper-thin on floured surface.

Tip: Oval or round, thinness is what matters.
6 ✓

Spread meat mixture thinly over dough. Press into dough with fingers.

Tip: Don't pile it up! Just coat the dough, or it won't cook and dough gets soggy.
7 ✓

Place on hot sheet (on parchment) and bake 6-8 minutes until edges brown.

Tip: Bakes very fast, watch closely!
8 ✓

Serve topped with fresh parsley, drizzle with lemon, and roll up.

Tip: Lemon cuts the richness of the meat.

Recipe FAQ

Why is the topping dry?
Lahmacun topping needs lots of veggies (tomato, peppers) because their moisture cooks the dough. Don't squeeze them dry!
How to keep it soft for rolling?
Immediately after baking, stack the lahmacuns and cover with a kitchen towel. They steam themselves soft.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 3/4 cup Warm Water
  • 1 tsp Active Dry Yeast
  • 1 tsp Salt
  • 7 oz Ground Lamb or Beef (fatty)
  • 2 whole Tomatoes (peeled)
  • 1 whole Red Bell Pepper or Sweet Pointed Pepper
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 bunch Fresh Parsley
  • 1 tsp Spices (Paprika, Cumin, Salt, Pepper)