Lahmacun Recipe
Lahmacun is a traditional Turkish flatbread topped with a flavorful, spiced ground meat mixture and baked to perfection. This recipe guides you through making the dough from scratch, preparing the seasoned meat topping, and baking the lahmacun until it’s perfectly thin and crispy with deliciously savory edges. Ideal for a hearty snack or meal, this dish combines tender beef or lamb with aromatic herbs and spices for an authentic Middle Eastern experience.
- Prep Time: 1 hr 15 mins
- Cook Time: 15 mins
- Total Time: 1 hr 30 mins
- Yield: 6 lahmacuns
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Ingredients
Dough Ingredients
- 2 cups of all-purpose flour
- 1 tsp kosher salt
- 1 ½ tsp cane sugar
- 2 tsp dried instant yeast
- 1 cup of lukewarm water
Meat Mixture Ingredients
- ½ pound ground beef or lamb
- ⅓ cup small-diced red bell pepper, packed
- ½ cup small-diced onion, lightly packed
- ⅓ cup finely chopped parsley, lightly packed
- 2 cloves garlic, finely chopped
- 1 tsp dried oregano
- ½ tsp dried mint
- 1 tsp cumin
- ½ tsp kosher salt (do not use iodized)
- ¼ tsp ground black pepper
- 2 tbsp Turkish red pepper paste, scraped and leveled
- ⅔ cup of water
- ½ tsp kosher salt
Instructions
- Make the Dough: In a large mixing bowl, combine the flour, kosher salt, cane sugar, and dried instant yeast. Gradually add lukewarm water while mixing to form a dough. Transfer the dough onto a floured surface and knead for five minutes, dusting with flour as needed to prevent sticking. Cover the bowl with a cloth or plastic wrap and let the dough rise at room temperature for one hour, or until doubled in size.
- Prepare the Seasoned Meat Mixture: In a large bowl, combine ground beef or lamb, small-diced red bell pepper, small-diced onion, chopped parsley, chopped garlic, dried oregano, dried mint, cumin, kosher salt, black pepper, Turkish red pepper paste, water, and an additional ½ tsp kosher salt. Mix thoroughly by hand for five minutes until fragrant and well combined. Set aside.
- Preheat the Oven: Heat your oven to 500 °F (260 °C) to ensure it is hot enough for quick baking of the lahmacun.
- Shape the Dough: Divide the risen dough into six equal pieces. Working one piece at a time on a floured surface, roll each piece into a thin, flat circle, keeping the edges flat rather than puffy. Remove excess flour from the surfaces.
- Assemble the Lahmacun: Place the rolled out dough on a nonstick baking sheet (avoid using parchment paper as it will burn). Spread approximately 4 tablespoons of the meat mixture evenly over the surface with your fingertips, gently smoothing it out and reaching toward the edges. Lightly moisten any areas where the meat doesn’t reach with meat juices to encourage golden, crispy edges.
- Bake: Place the baking sheet in the preheated oven and bake for 6 to 8 minutes without opening the oven door during baking. Use the oven light to monitor progress. The lahmacun should be cooked through with crispy, golden edges.
- Serve: Carefully remove the lahmacun and transfer to a heat-safe tray or pizza stone. Repeat the rolling, topping, and baking process with remaining dough and meat mixture until all six lahmacuns are baked.
Notes
- Use kosher salt instead of iodized salt to avoid affecting the taste of the dough and topping.
- Do not use parchment paper when baking; it can burn at this high temperature. Use a nonstick baking sheet or a pizza stone instead.
- When spreading the meat topping, be gentle to avoid tearing the dough or creating holes.
- Water in the meat mixture helps keep it moist and tender during baking.
- Allow the dough to rise fully for best texture and flavor.
- Serve lahmacun warm with fresh lemon wedges or a side of fresh herbs if desired.
Find it online: https://mealoria.com/lahmacun-recipe/
