Lahmacun

Lahmacun features a thin, crisp dough base topped with a flavourful mix of ground lamb and beef, onions, garlic, tomato, and spices like red pepper flakes and isot pepper. The dough is rolled thin, the topping spread evenly, and then baked until crispy and slightly charred.

Lahmacun Ingredients

For the Dough:

• 2 cups (300g) all-purpose flour

• 1½ tsp instant yeast

• ¾ cup (180ml) water

• ½ tsp sugar

• 1 tsp salt
  

For the Meat Topping:

• 1 cup (200g) ground meat (½ cup lamb + ½ cup veal)

• 1½ cups onion

• 2 garlic cloves

• ½ cup tomato purée

• 1 tsp yogurt

• ¼ cup parsley, finely chopped

• 1 tsp isot pepper

• 1 tsp red pepper flakes

• 1 tsp black pepper

• ½ tsp salt
  

Optional Garnish (Traditional Serving):

• Thinly sliced red onions

• Sumac

• Olive oil

• Chopped parsley

• Lemon wedges

Instructions

1. Make the Dough:

• In a large bowl, combine flour, yeast, sugar, and salt.

• Gradually add water while mixing until a soft dough forms.

• Knead for 2–5 minutes until smooth.

• Cover and refrigerate until ready to use (at least 30 minutes).
  

2. Prepare the Meat Topping:

• In a food processor, blend the onions and garlic into a paste. Add the parsley and pulse until fine.

• In a bowl, combine the ground meat, onion/garlic/parsley paste, tomato purée, yogurt, and all the spices.

• Mix thoroughly.
  

3. Assemble:

• Preheat your oven to 480°F (250°C) with a pizza stone or flipped cast iron pan inside.

• Divide the dough into 9 equal pieces and roll each into a ball.

• On parchment paper, roll out each ball into a very thin round (about 12 inches in diameter).

• Spread 2 tablespoons of the meat mixture thinly and evenly over the dough.

• Cut the parchment around each lahmacun to make it easier to slide into the oven.
  

4. Bake:

• Slide the lahmacun (on parchment) onto the hot stone or cast iron.

• Bake for 4 minutes, rotating once halfway through.

• Add an extra minute or two if needed, until the edges are crispy and lightly charred.
  

5. Serve:

• Immediately top with sliced red onion, sumac, chopped parsley, a drizzle of olive oil, and a squeeze of lemon juice.
  

• Fold and enjoy while warm.