Lahmacun – Turkish Meat Pizza
Lahmacun is a traditional Turkish dish consisting of a thin, crispy dough topped with a spicy minced meat mixture. The meat is typically seasoned with a blend of spices, including paprika, cumin, and sumac, and mixed with onions, tomatoes, and olive oil. Lahmacun is often served with fresh herbs, lemon wedges, and a side of yogurt.
Lahmacun is a Turkish dish consisting of a thin, round dough topped with minced meat (usually lamb or beef). It is sometimes called “Turkish pizza” due to its similar appearance, but it has a distinct flavor profile and texture.
Lahmacun has its origins in Turkish and Armenian cuisine. It is believed to have originated in the Anatolian region of Turkey and has been a popular dish for centuries. The word “lahmacun” is derived from Arabic, with “lahm” meaning meat and “ajin” meaning dough. The dish has since spread to other parts of the Middle East and the Mediterranean region, where it is enjoyed with variations in ingredients and preparation methods.
Why is this the best recipe?
- Authenticity: This recipe stays true to the traditional flavors and ingredients used in Turkish Lahmacun, providing an authentic culinary experience.
- Flavorful Topping: The combination of minced meat, onions, tomatoes, and spices creates a flavorful and aromatic topping that will satisfy your taste buds.
- Crispy Dough: The dough is rolled out thinly and baked at a high temperature, resulting in a crispy and light base that complements the savory topping perfectly.
- Easy to Make: Despite its complex flavors, this recipe is straightforward and easy to follow, making it accessible to home cooks of all levels.
Ingredients and substitutes
- Active dry yeast: Helps the dough rise and creates a light, airy texture. Substitute with instant yeast using 25% less than the amount of active dry yeast called for in the recipe.
- All-purpose flour: Provides structure and bulk to the dough. You can use bread flour for a chewier texture.
- Olive oil: Adds flavor and moisture to the dough. Substitute with melted butter or vegetable oil.
- Minced lamb or beef: The main protein in the topping. You can also use a mixture of both or substitute with ground chicken or turkey for a lighter option.
- Onion and tomatoes: Add flavor and texture to the topping. You can omit it if desired.
- Tomato paste: Adds richness and depth of flavor. Substitute with tomato sauce or ketchup if needed.
- Olive oil: Helps bind the topping ingredients together and adds flavor. You can substitute it with vegetable oil.
- Paprika, cumin, sumac: Spices that add flavor and aroma to the topping. Adjust the amounts based on your preference.
- Salt and pepper: Enhance the overall flavor of the topping.
- Fresh parsley: Adds a fresh, herby flavor as a garnish. You can substitute it with cilantro or omit it.
Step-by-step: Lahmacun -Turkish Meat Pizza
- Combine – In a small bowl, combine the yeast, warm water, and sugar. In a large mixing bowl, combine the flour and salt. Then, make a well in the center and pour in the yeast mixture and olive oil. Mix until the mixture forms a dough.
- Rise – Knead the dough on a floured surface for about 5-10 minutes or until it becomes smooth and elastic. Then, place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Ground meat topping – In a large bowl, mix together the minced meat, onion, tomatoes, tomato paste, olive oil, paprika, cumin, sumac, salt, and pepper until well combined.
- Oven – Preheat your oven to 425°F/220°C/Gas mark 7. Divide the dough into four equal portions and roll each into a round shape about 8 inches in diameter.
- Topping – Spread a thin layer of the meat mixture over each dough oval, leaving a small border around the edges.
- Bake – Place the lahmacun on a baking sheet lined with parchment paper and bake in the oven for 10-15 minutes, or until the edges are crispy and the meat is cooked through. I love to bake mine on a pizza stone.
- Serve – Sprinkle the cooked lahmacun with chopped parsley and serve with lemon wedges on the side. Enjoy your delicious Turkish lahmacun!
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Frequently asked questions
While both Lahmacun and pizza are flatbreads topped with ingredients, there are key differences. Lahmacun has a thinner and crispier crust, and the topping is typically spicier and more flavorful compared to pizza.
Lahmacun can be a healthy dish, depending on the ingredients and portion size. It is relatively low in calories and can be a good source of protein and fiber.
Yes, you can make Lahmacun gluten-free by using a gluten-free flour blend for the dough. Ensure that all other ingredients are also gluten-free.
Lahmacun is typically served hot and fresh out of the oven. It is often accompanied by fresh vegetables, such as lettuce, tomatoes, and onions, as well as lemon wedges for squeezing over the top.
Yes, you can freeze Lahmacun. Once cooked, allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. To reheat, bake in a preheated oven until heated through.
Lahmacun – Turkish Pizza
Lahmacun is a traditional Turkish dish with a thin, crispy dough topped with a spicy minced meat mixture. The meat is typically seasoned with a blend of spices, including paprika, cumin, and sumac, and mixed with onions, tomatoes, and olive oil. Lahmacun is often served with fresh herbs, lemon wedges, and a side of yogurt.
Video
Ingredients
- 2 ¼ tsp Active dry yeast
- 1 cup (240 ml) Warm water
- 1 tsp Sugar
- 3 cups (375 g) All-purpose flour
- 1 tsp Salt
- 2 tbsp (30 ml) Olive oil
- 1 lb (0.5 kg) Ground lamb or beef
- 1 large Onion grated
- 1 large Tomato grated
- 2 tbsp Tomato paste
- 2 tbsp (30 ml) Olive oil
- 2 tsp Paprika
- 1 tsp Cumin
- 1 tsp Sumac
- ½ tsp Salt to taste
- ½ tsp Black pepper powder to taste
- 2 tbsp (30 ml) Lemon juice
- ¼ cup Fresh parsley chopped (more for garnish)
Method
- Combine – In a small bowl, combine the yeast, warm water, and sugar. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour the yeast mixture and olive oil. Mix until the mixture forms a dough.2 1/4 tsp Active dry yeast, 1 cup Warm water, 1 tsp Sugar, 3 cups All-purpose flour, 1 tsp Salt, 2 tbsp Olive oil
- Rise – Knead the dough on a floured surface for about 5-10 minutes or until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Ground meat topping – In a large bowl, mix the minced meat, onion, tomatoes, tomato paste, olive oil, paprika, cumin, sumac, salt, and pepper until well combined.1 lb Ground lamb or beef, 1 large Onion, 1 large Tomato, 2 tbsp Tomato paste, 2 tbsp Olive oil, 2 tsp Paprika, 1 tsp Cumin, 1 tsp Sumac, ½ tsp Salt, ½ tsp Black pepper powder, 2 tbsp Lemon juice, ¼ cup Fresh parsley
- Oven – Preheat your oven to 425°F/220°C/Gas mark 7. Divide the dough into four equal portions and roll each into a round shape about 8 inches in diameter.
- Topping – Spread a thin layer of the meat mixture over each dough oval, leaving a small border around the edges.
- Bake – Place the lahmacun on a baking sheet lined with parchment paper and bake in the oven for 10-15 minutes, or until the edges are crispy and the meat is cooked through.
- Serve – Sprinkle the cooked lahmacun with chopped parsley and serve with lemon wedges on the side. Enjoy your delicious Turkish lahmacun!
Notes
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- Thin Dough: Roll out the dough thinly to achieve a crispy base. This will prevent the Lahmacun from becoming soggy.
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- Evenly Topping Distribution: Spread the meat mixture evenly over the dough to ensure every bite is flavorful.
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- Preheat Oven: Preheat your oven to a high temperature (around 220°C/425°F) to ensure the Lahmacun cooks quickly and evenly.
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- Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
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- Bake in Batches: If your oven is not large enough to accommodate all the Lahmacun, bake them in batches to ensure even cooking.
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- Serve Fresh: Lahmacun is best served fresh out of the oven. If you have leftovers, reheat them in the oven for a few minutes to restore crispiness.
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- Customize Toppings: Feel free to customize the toppings to suit your taste preferences. Add extra spices or vegetables for a personal touch.
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- Accompaniments: Serve Lahmacun with lemon wedges, fresh parsley, and a side of yogurt for a traditional Turkish meal.
Nutrition
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We are a great fan of these Turkish pizza, I substitue with vegetarian ingredients. Love it. They are not as heavy as cheese pizzas.
I love this Turkish flatbread recipe. It was surprisingly easier to make then I thought it would be and so flavourful!
I told my kiddos it was pizza and they gobbled it up. My husband put a bit of sour cream and fresh lettuce on it and couldn’t get enough. I will be making this again very soon!
This Turkish meat pizza had the most incredible flavor from all of the spices. It was a new recipe for us, but one we all agreed we need to make more often now – thanks!
That’s a great dinner recipe. I substituted with a mix of ground beef and pork because that’s what I had and I used olive oil. Came out terific. Thanks so much for this great dish.
Lahmacun is popular in Greece and is super delicious! I have only had it at a restaurant and never found a recipe for it, until now! Thank you!
Wow I’ve never had this meat pizza before but it was definitely worth the try! I savored every bite of this!
I love the crispy texture of the dough for this Turkish Pizza recipe. The flavors were so delicious as well!
This is hands down my favourite pizza. SO easy so delicious and a little Arabic salad dumped on top and it is amazing!
done