Lahmacun is a Turkish dish consisting of a thin, round dough topped with minced meat (usually lamb or beef), tomatoes, onions, and spices, such as paprika, cumin, and parsley. It’s often served with fresh vegetables, such as lettuce, tomatoes, cucumbers, and a squeeze of lemon juice. Lahmacun is sometimes called “Turkish pizza” due to its similar appearance, but it has a distinct flavor profile and texture. Lahmacun has its origins in Turkish and Armenian cuisine. It is believed to have originated in the Anatolian region of Turkey and has been a popular dish for centuries. The word “lahmacun” is derived from Arabic, with “lahm” meaning meat and “ajin” meaning dough. The dish has since spread to other parts of the Middle East and the Mediterranean region, where it is enjoyed with variations in ingredients and preparation methods. It is a very popular dish, particularly in Turkey and neighboring countries. You can find it in restaurants, street food stalls, and homes throughout the region. Its popularity is due to its delicious flavor, crispy texture, and the versatility of its toppings, making it a favorite among locals and tourists alike.
Why is this the best recipe?
Authenticity: This recipe stays true to the traditional flavors and ingredients used in Turkish Lahmacun, providing an authentic culinary experience. Flavorful Topping: The combination of minced meat, onions, tomatoes, and spices creates a flavorful and aromatic topping that will satisfy your taste buds. Crispy Dough: The dough is rolled out thinly and baked at a high temperature, resulting in a crispy and light base that complements the savory topping perfectly. Easy to Make: Despite its complex flavors, this recipe is straightforward and easy to follow, making it accessible to home cooks of all levels. Customizable: While this recipe provides a classic topping, you can easily customize it to suit your taste preferences by adding or omitting ingredients. Versatile: You can serve lahmacun as a main dish, snack, or appetizer, making it a versatile and crowd-pleasing option for any occasion.
Ingredients and substitutes
Active dry yeast: Helps the dough rise and creates a light, airy texture. Substitute with instant yeast using 25% less than the amount of active dry yeast called for in the recipe. All-purpose flour: Provides structure and bulk to the dough. You can use bread flour for a chewier texture. Olive oil: Adds flavor and moisture to the dough. Substitute with melted butter or vegetable oil. Minced lamb or beef: The main protein in the topping. You can also use a mixture of both or substitute with ground chicken or turkey for a lighter option. Onion and tomatoes: Add flavor and texture to the topping. You can omit it if desired. Tomato paste: Adds richness and depth of flavor. Substitute with tomato sauce or ketchup if needed. Olive oil: Helps bind the topping ingredients together and adds flavor. You can substitute it with vegetable oil. Paprika, cumin, sumac: Spices that add flavor and aroma to the topping. Adjust the amounts based on your preference. Salt and pepper: Enhance the overall flavor of the topping. Fresh parsley: Adds a fresh, herby flavor as a garnish. You can substitute it with cilantro or omitted.
Step-by-step: Lahmacun -Turkish Meat Pizza
Combine – In a small bowl, combine the yeast, warm water, and sugar. In a large mixing bowl, combine the flour and salt. Then, make a well in the center and pour in the yeast mixture and olive oil. Mix until the mixture forms a dough. Rise – Knead the dough on a floured surface for about 5-10 minutes or until it becomes smooth and elastic. Then, place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size. Ground meat topping – In a large bowl, mix together the minced meat, onion, tomatoes, tomato paste, olive oil, paprika, cumin, sumac, salt, and pepper until well combined. Oven – Preheat your oven to 425°F/220C/Gas mark 7. Divide the dough into 4 equal portions and roll each into a round shape about 8 inches in diameter. Topping – Spread a thin layer of the meat mixture over each dough oval, leaving a small border around the edges. Bake – Place the lahmacun on a baking sheet lined with parchment paper and bake in the oven for 10-15 minutes, or until the edges are crispy and the meat is cooked through. I love to bake mine on a pizza stone. Serve – Sprinkle the cooked lahmacun with chopped parsley and serve with lemon wedges on the side. Enjoy your delicious Turkish lahmacun!
Tips for Success
Thin Dough: Roll out the dough thinly to achieve a crispy base. This will prevent the Lahmacun from becoming soggy. Even Topping Distribution: Spread the meat mixture evenly over the dough to ensure every bite is flavorful. Preheat Oven: Preheat your oven to a high temperature (around 220°C/425°F) to ensure the Lahmacun cooks quickly and evenly. Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup easier. Bake in Batches: If your oven is not large enough to accommodate all the Lahmacun at once, bake them in batches to ensure even cooking. Serve Fresh: Lahmacun is best served fresh out of the oven. If you have leftovers, reheat them in the oven for a few minutes to restore crispiness. Customize Toppings: Feel free to customize the toppings to suit your taste preferences. You can also add extra spices or vegetables for a personal touch. Accompaniments: Serve Lahmacun with lemon wedges, fresh parsley, and a side of yogurt for a traditional Turkish meal.
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Frequently asked questions
Creative variations of Lahmacun you can try
Vegetarian Lahmacun: Replace the minced meat with a mixture of finely chopped mushrooms, onions, and bell peppers seasoned with spices like cumin, paprika, and sumac. Seafood Lahmacun: Top the dough with a mixture of chopped shrimp or fish, tomatoes, onions, and garlic seasoned with lemon juice, olive oil, and parsley. Spicy Lahmacun: Add a spicy kick to your Lahmacun by mixing chopped jalapeños or red chili flakes into the meat mixture. Cheese Lahmacun: Sprinkle grated mozzarella or feta cheese over the meat mixture before baking for a cheesy twist. Breakfast Lahmacun: Top the dough with scrambled eggs, cooked crumbled bacon or sausage, and cheese for a delicious breakfast version. Mediterranean Lahmacun: Top the dough with a mixture of chopped olives, sun-dried tomatoes, artichoke hearts, and feta cheese for a Mediterranean twist. Green Lahmacun: Top the dough with a mixture of spinach, kale, and herbs like parsley and mint for a fresh and nutritious option. Sweet Lahmacun: For a dessert version, top the dough with a mixture of Nutella, sliced bananas, and chopped nuts, and bake until golden and crispy.
Creative ways to serve Lahmacun
Roll-Ups: Roll the Lahmacun tightly into a cylinder shape and secure it with toothpicks. Serve as a finger food or appetizer. Lahmacun Wraps: Use the Lahmacun as a wrap and fill it with fresh salad ingredients, such as lettuce, tomatoes, cucumbers, and onions. Drizzle with yogurt sauce for added flavor. Lahmacun Sandwich: Cut the Lahmacun in half and use it as a base for a sandwich. Fill it with your favorite sandwich ingredients, such as cheese, lettuce, and sliced meats. Lahmacun Salad: Cut the Lahmacun into strips and use it as a topping for a salad. Add other salad ingredients, such as lettuce, tomatoes, cucumbers, and olives, and toss with a dressing of your choice. Lahmacun Platter: Serve the Lahmacun on a platter with a variety of dips, such as hummus, tzatziki, and baba ghanoush, for a Mediterranean-inspired appetizer.
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