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.
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.
Turkish Lahmacun with Spiced Beef
Thin, crisp Turkish flatbreads spread with finely seasoned beef, tomato, red pepper, parsley, and lemon.
Equipment
- Food processor
- Rolling Pin
- Baking sheets
- Parchment paper
- Large mixing bowl
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
Instructions
Make the dough:
- Stir the flour, yeast, and salt together. Add the warm water and olive oil and knead for 6 to 8 minutes until smooth.
- Cover the dough and let it rest in a warm place for 30 minutes. Divide it into 6 balls.
Mix the topping:
- 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.
- Mix the vegetable mixture with the ground beef and season with salt. Keep it chilled while the oven heats.
Shape and bake:
- Heat the oven to 475 F (245 C) with baking sheets inside if possible.
- Roll one dough ball into a very thin oval. Spread a thin, even layer of beef topping almost to the edge.
- 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:
- Top each hot lahmacun with parsley, red onion, and a squeeze of lemon.
- Roll or fold while warm and serve immediately.
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.
Nutrition
Calories: 410kcalCarbohydrates: 47gProtein: 20gFat: 17gSaturated Fat: 5gCholesterol: 48mgSodium: 590mgFiber: 4gSugar: 6g