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Turkish Lahmacun with Spiced Beef

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Thin Turkish lahmacun flatbreads topped with spiced minced beef, tomato, herbs, lemon wedges, parsley, and sliced onion.
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Lahmacun is a thin Turkish flatbread spread with a finely chopped mixture of beef, tomato, pepper, herbs, and warm spices before baking until crisp.

A very thin layer of topping and a hot oven are the keys to a crisp base with browned edges and concentrated savory flavor.

Roll the dough thinly and spread the topping nearly to the edge; a thick center will steam instead of becoming lightly crisp.

Serving Suggestions

Serve hot with parsley, lemon wedges, sumac onions, mint, and ayran. Roll each lahmacun around the herbs and onions just before eating.

A folded Turkish lahmacun filled with parsley, red onion, lemon, and a crisp thin spiced beef topping.

Recipe Notes

Lahmacun is best fresh, but baked pieces can be cooled, wrapped, and refrigerated for 2 days. Reheat in a hot skillet or oven so the crust firms again.

Thin Turkish lahmacun flatbreads topped with spiced minced beef, tomato, herbs, lemon wedges, parsley, and sliced onion.

Turkish Lahmacun with Spiced Beef

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Thin, crisp Turkish flatbreads spread with finely seasoned beef, tomato, red pepper, parsley, and lemon.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 6 lahmacun
Course: Main Course
Cuisine: Turkish
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • 3 cups all-purpose flour plus more for rolling
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 cup warm water plus 1 tablespoon if needed
  • 1 tbsp olive oil
Topping
  • 1 lb ground beef lean
  • 1 medium onion quartered
  • 1 medium red bell pepper seeded
  • 2 medium tomatoes quartered
  • 1/2 cup flat-leaf parsley packed
  • 2 cloves garlic
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper or paprika
  • 1 tbsp olive oil
To Serve
  • 2 large lemons cut into wedges
  • 1 medium red onion thinly sliced
  • 1 cup flat-leaf parsley leaves

Equipment

  • Food processor
  • Rolling Pin
  • Baking sheets
  • Parchment paper
  • Large mixing bowl

Method
 

Make the dough:
  1. Stir the flour, yeast, and salt together. Add the warm water and olive oil and knead for 6 to 8 minutes until smooth.
  2. Cover the dough and let it rest in a warm place for 30 minutes. Divide it into 6 balls.
Mix the topping:
  1. Pulse the onion, bell pepper, tomatoes, parsley, garlic, tomato paste, cumin, pepper, and olive oil in a food processor until finely minced but not completely smooth.
  2. Mix the vegetable mixture with the ground beef and season with salt. Keep it chilled while the oven heats.
Shape and bake:
  1. Heat the oven to 475 F (245 C) with baking sheets inside if possible.
  2. Roll one dough ball into a very thin oval. Spread a thin, even layer of beef topping almost to the edge.
  3. Transfer to parchment and bake for 7 to 9 minutes until the edges are browned and the topping is cooked. Repeat with the remaining dough and topping.
Serve:
  1. Top each hot lahmacun with parsley, red onion, and a squeeze of lemon.
  2. Roll or fold while warm and serve immediately.

Nutrition

Calories: 410kcalCarbohydrates: 47gProtein: 20gFat: 17gSaturated Fat: 5gCholesterol: 48mgSodium: 590mgFiber: 4gSugar: 6g

Notes

  • A hot baking surface helps the thin dough crisp quickly.
  • The topping should be finely minced so it cooks in the short bake time.
  • Freeze cooled baked lahmacun between sheets of parchment for up to 2 months.

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