Bake very hot
Lahmacun needs high heat. A preheated sheet or pizza stone makes the dough crispy before the coating dries out.
Turkish Recipe
Lahmacun
This Lahmacun recipe shows how the dough becomes elastic, the minced meat mixture remains spreadable and the flats in the very hot oven bake crispy. Important are finely chopped vegetables, little surface per flatten and short baking at high heat.
Total time
55 min
Calories
430 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Lahmacun with thin dough and spicy minced meat mass
Lahmacun lives from balance: the dough should be thin but stable, the coating aromatic and not too moist. Therefore, tomato, pepper, onion, parsley and spices are finely processed and only thinly spread. After baking, lemon, fresh herbs and, if desired, sumach onions are added.
Quick Dinners
Mediterranean Cuisine
Lunch
Dinner
Recipe
Lahmacun
Lahmacun is baked from very thinly rolled yeast dough and a spicy minced meat tomato mass. With parsley, lemon and sumach onions it tastes fresh as from the Turkish bakery.
Ingredients
4 servings
Method
-
1
Knead the dough
Knead flour, yeast, sugar, salt, water and olive oil to a smooth dough. Covered, let go for 45 to 60 minutes until it is visible.
-
2
Mix the coating
Chop tomatoes, peppers, onion, garlic, tomato paste, paprika paste, parsley and spices very finely or mix briefly. Mix with minced meat and season to taste.
-
3
Roll out the flounder
Preheat the oven with baking tray or pizza stone to 240 to 250 degrees top/bottom heat. Divide the dough into 8 portions and roll out very thin oval.
-
4
Thinly cover and bake
Spread the minced meat mixture thin to almost to the edge. Bake Lahmacun in proportion for 6 to 8 minutes until the dough is crispy and the coating is cooked.
-
5
Serve fresh
Cover with parsley, lemon juice and, if desired, sumach onions, roll or serve flat.
Kitchen know-how
Tips for Lahmacun
Thick coat
Too much minced meat makes the flak heavy and soft. A thin, even layer is enough.
Finishing fresh
Lemon, parsley and sumach onions only come in after baking and give freshness.
Variations
How to adapt this recipe
Lamb chop makes Lahmacun stronger and closer to many Turkish variants. For a milder taste use half beef, half lamb.
Cooked red lentils, finely chopped walnuts, tomato paste and spices give a spicy vegetarian filling.
Nutrition per serving
430kcal
52.0 gCarbohydrates
20.0 gProtein
15.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Lahmacun
The dough should bake crispy in a few minutes, while the surface is cooked. If it is too thick, the middle remains soft and the flatten can be rolled up worse.
Yes, the dough can go slowly after kneading covered in the fridge. Before rolling it should take room temperature again.
Parsley, lemon splits, sumach onions, tomatoes, cucumber and some yoghurt fit well. The coating comes fresh after baking.
Mostly the surface is too thick or too moist. Chop tomatoes and onions finely, avoid excess liquid and bake at very high heat.
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