Lahmacun Turkish Pizza Recipe | Crispy Flatbread with Spiced Lamb
Lahmacun is a thin, crisp Turkish flatbread topped with a finely seasoned lamb mixture and finished with fresh herbs and lemon. This version uses a simple yeast dough, a processed spiced lamb topping, and a hot, fast bake.
Ingredients
Ingredients
- 2 3/4 cups (330 g) all-purpose flour, plus more for dusting
- 1 teaspoon fine sea salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 3/4 to 1 cup (180–240 ml) warm water (about 105–110°F)
- 2 tablespoons olive oil
- 1 pound (450 g) ground lamb (80–85% lean)
- 1 small onion, quartered
- 1 red bell pepper, seeded, chopped
- 2 roma tomatoes, chopped and seeded
- 3 cloves garlic, peeled
- 1/4 cup flat-leaf parsley, roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon Turkish pepper paste (biber salçası), mild or hot
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Lemon wedges, for serving
- Thinly sliced red onion, for serving
- Chopped parsley, for serving
- Tomato and cucumber slices, for serving
- Sumac and extra Aleppo pepper (optional), for serving
Instructions
Instructions
- Whisk the flour, salt, sugar, and instant yeast in a large bowl.
- Add olive oil and 3/4 cup warm water and mix until a shaggy dough forms, adding more water a tablespoon at a time if dry.
- Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise 45 to 60 minutes until slightly puffy.
- Divide the dough into 6 equal balls, cover, and rest 15 minutes to relax the gluten.
- In a food processor, pulse the onion, red bell pepper, tomatoes, garlic, and parsley to a fine, moist mince with no large chunks, then transfer to a bowl.
- Stir in tomato paste, pepper paste, kosher salt, cumin, sweet paprika, Aleppo pepper, black pepper, olive oil, and lemon juice.
- Add the ground lamb and mix by hand until evenly combined and spreadable; add 1 to 2 tablespoons water if too thick.
- Place a pizza stone or inverted sheet pan on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes.
- Working with one dough ball at a time, dust the counter and roll the dough into a very thin oval or round about 10 to 11 inches across and 1 to 2 mm thick.
- Transfer the rolled dough to a piece of parchment for easy loading.
- Spread a thin, even layer of the lamb mixture to the very edge, using about 1/3 cup per flatbread and pressing gently so it adheres.
- Slide the parchment onto the preheated stone or sheet and bake 6 to 8 minutes until the edges are crisp and the topping is cooked through.
- Repeat rolling, topping, and baking with the remaining dough and lamb mixture.
- Serve immediately with lemon wedges, thinly sliced red onion, chopped parsley, tomato and cucumber, and a dusting of sumac if desired; roll up and eat while hot and crisp.
Notes
If using a home pizza oven, bake 2 to 4 minutes while watching closely. Cool leftovers completely, then refrigerate up to 3 days or freeze up to 2 months; reheat at 450°F (230°C) for 5 to 7 minutes or in an air fryer for 2 to 3 minutes. Avoid microwaving to keep the crust crisp. For variations, swap lamb for ground beef, add extra herbs or heat, or cook on a preheated grill stone.