Why you will love this recipe
You’re going to love this Turkish Lahmacun because it’s light, crispy, and packed with bold, delicious flavours! It’s the perfect balance of spiced meat, fresh herbs, and a soft yet crispy base. Trust me, once you try it, you’ll keep coming back for more!
Expert Tips for Best results!
- Dough matters – Knead it well until smooth and elastic for that perfect thin, crispy base.
- Blend the topping finely – A smooth, spreadable meat mixture ensures even cooking and the best texture.
- Don’t overload – A thin layer of topping is essential; if you add too much, it will not crisp up properly.
- High heat is everything – Bake at maximum heat so the edges get crispy and golden in just a few minutes.
- Serve fresh – Lahmacun is best straight out of the oven with fresh lemon juice and sumac onion salad.
How to make Turkish Lahmacun Recipe (Turkish pizza)
Step 1: Mix the Dry Ingredients
In a large bowl, combine the flour, instant yeast, sugar, and salt.
Step 2: Add Olive Oil and Water
Pour in the olive oil and gradually add warm water while mixing. Knead for 5–8 minutes until the dough is smooth and elastic.
Step 3: Let the Dough Rise
Place the dough in a greased bowl, cover it, and let it rest for 1 to 1.5 hours, or until it doubles in size.
Step 4: Cut and Shape the Dough
Once the dough has risen, divide it into equal portions and shape them into balls.
Step 5: Prepare the Meat Mixture
Finely chop the onion, tomatoes, red pepper, garlic, green chilies, and parsley using a food processor. In a bowl, combine the ground meat with the blended vegetables. Add tomato paste, olive oil, and spices, then mix well.
Step 6: Spread the Meat Mixture
Evenly spread a thin layer of the prepared meat mixture over each rolled out dough.
Step 7: Bake in the Oven
Place the prepared Lahmacun on a baking tray and broil at maximum heat for 5–7 minutes, until the edges are crispy and the meat is fully cooked.
Step 8: Make the Sumac Onion Salad
In a bowl, mix julienned onion, chopped tomato, pomegranate seeds, and parsley. Season with salt, sumac, and lemon juice. Toss well and let it sit for a few minutes.
Step 9: Serve and Enjoy!
Serve the warm Lahmacun with the sumac onion salad on the side and enjoy every bite!
Frequently Asked Questions
What can I use instead of pomegranate molasses?
If you don’t have pomegranate molasses, you can mix lemon juice with a little honey or balsamic glaze to achieve a similar sweet-tangy flavour and crispness.
Can I adjust the spice level?
Absolutely! You can add more or less chili flakes depending on how spicy you like it.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it overnight. Just bring it back to room temperature before rolling and baking.
Can I freeze Lahmacun?
Yes. Once baked and cooled, you can freeze them in layers separated by parchment paper. Reheat in a hot oven for a few minutes before serving.
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Recipe Card
Turkish Lahmacun Recipe (Turkish pizza)
Crispy, thin, and loaded with flavourful spiced meat this Turkish Lahmacun is a game-changer! Pair it with a fresh sumac onion salad for the perfect bite.
Ingredients
For dough
- 3 cups all-purpose flour (360g)
- 3/4 tsp instant yeast
- 2 tbsp olive oil
- 2 tsp salt
- 3/4 tsp sugar
- 3/4 to 1 cup warm water (gradually add as needed)
For meat mixture
- 400g beef mince with fat or lamb (or a mix of both)
- 1 onion
- 2 small tomatoes
- ½ red pepper
- 3-4 green chillies (adjust to taste)
- 2 cloves of garlic
- ½ bunch of parsley
- 1 tbsp tomato paste
- 2 tbsp oil
- Salt (to taste)
- 1 tsp red chilli powder, coriander, cumin & chili flakes
- 2 tsp paprika powder
- ½ tsp black pepper powder
For Sumac Onion Salad:
- 1 large onion, julienned
- 1 small tomato, finely chopped
- ¼ cup pomegranate seeds
- ¼ cup chopped parsley
- 1 tsp sumac
- Salt
- 1 tbsp lemon juice (adjust)
Instructions
1. In a large bowl, mix flour, instant yeast, sugar, and salt.
2. Add olive oil and gradually pour in water and mix to form dough. Knead for 5-8 until smooth and elastic.
3. Place in a greased bowl, cover, and let rise for 1 to 1.5 hours, or until doubled in size.
4. Now add onion, tomatoes, red pepper, garlic, green chilies, and parsley to food processor and blend.
5. Add mixture to meat along with tomato paste oil and spices and mix.
6. Once the dough has risen, divide it into equal portions and shape into balls.
7. Roll out each ball into a thin circle on a lightly floured surface.
8. Spread a thin layer of the prepared meat mixture evenly over the dough.
9. Place on a baking tray and broil in the oven at maximum heat for 5-7 minutes until the edges are crispy and the meat is fully cooked.
10. In a bowl, add onions, chopped tomatoes, pomegranate seeds, and parsley. Season with salt, sumac and drizzle lemon juice over the salad. Toss everything together and let it sit for a few minutes to allow the flavours to blend.
Lahmacun is crispy thin and full of bold flavor
I am glad you liked it! 🙂