Very hot bake
Lahmacun needs high heat. A preheated tin or pizza stone makes the dough crispy before the topping dries out.
Turkish Recipe
Lahmacun
This Lahmacun recipe shows how the dough becomes elastic, the mince remains spreadable and the flatbreads are baked in a very hot oven until crispy. Finely chopped vegetables, little topping per flatbread and short baking over high heat are important.
Total time
55 min
Calories
430 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Lahmacun with thin dough and spicy mince
Lahmacun lives by balance: the dough should be thin but stable, the topping aromatic and not too moist. Therefore, tomato, pepper, onion, parsley and spices are finely processed and spread only thinly. After baking, lemon, fresh herbs and, if desired, sumac onions are added.
Quick Dinners
Mediterranean Cuisine
Lunch
Dinner
Recipe
Lahmacun
Lahmacun is made from very thinly rolled yeast dough and a spicy minced tomato mixture. It tastes fresh as from a Turkish bakery with parsley, lemon and sumac onions.
Ingredients
4 servings
Method
-
1
Knead dough
Mix flour, yeast, sugar, salt, water and olive oil to a smooth dough. Cover and let rise for 45 to 60 minutes until it is visibly risen.
-
2
Mix topping
Chop tomatoes, peppers, onion, garlic, tomato paste, paprika, parsley and spices very finely or mix briefly. Mix with minced meat and season to taste.
-
3
Roll out the flatbread
Preheat the oven to 240 to 250 degrees with a baking tray or pizza stone. Divide the dough into 8 portions and roll out very thinly oval.
-
4
Cover thinly and bake
Spread the minced meat thinly to almost the edge. Bake Lahmacun in portions for 6 to 8 minutes until the dough is crispy and the topping looks cooked.
-
5
Serve fresh
Cover with parsley, lemon juice and sumac onions, roll up or serve flat.
Kitchen know-how
Tips for Lahmacun
Thinly paint the coating
Too much ground beef mass makes the flatbread heavy and soft. A thin, even layer is enough.
Fresh finish
Lemon, parsley and sumac onions are added only after baking and add freshness.
Variations
How to adapt this recipe
Chopped lamb makes Lahmacun stronger and closer to many Turkish variants. For a milder taste, use half beef, half lamb.
Boiled red lentils, finely chopped walnuts, tomato paste and spices make a spicy vegetarian filling.
Nutrition per serving
430kcal
52.0 gCarbohydrates
20.0 gProtein
15.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Lahmacun
The dough should bake in a few minutes until crispy, while the topping is cooking. If it becomes too thick, the centre remains soft and the flatbread is easier to roll up.
Yes, the dough can rise slowly after kneading covered in the fridge. It should return to room temperature before rolling out.
Parsley, lemon wedges, sumac onions, tomatoes, cucumber and some yoghurt go well. It is added fresh after baking.
The topping is usually too thick or too moist. Finely chop tomatoes and onions, avoid excess liquid and bake at very high heat.
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