Lahmacun

Lahmacun is a thin, crisp flatbread spread with a finely minced mixture of lamb, tomato, onion, pepper, and herbs, then baked until lightly charred at the edges. The result is savory, bright, and spicy, especially when finished with fresh parsley and a squeeze of lemon.

Nutrition · per serving

527kcal

24gProtein

43gCarbs

28gFat

4gFiber

2 servings

Ingredients

20 items

Hamur

bread flour160 g

fine salt3 g

instant yeast2 g

warm water95 ml

olive oil5 ml

İç harcı

ground lamb140 g

tomato100 g

onion60 g

red pepper50 g

flat-leaf parsley15 g

tomato paste15 g

garlic1 clove (5 g)

Aleppo pepper3 g

ground cumin2 g

sweet paprika2 g

fine salt4 g

black pepper1 g

olive oil10 ml

Servis

lemon1 small, cut into wedges (80 g)

flat-leaf parsley10 g, roughly chopped

Tips

•Using a preheated tray or stone is the fastest way to get the traditional crisp base in a home oven.
•Do not overload the topping; a thin layer cooks quickly and keeps the flatbread light.
•If you like, serve with shredded lettuce, sliced onion, or sumac onion on the side, though the classic core dish is complete as written.

Steps

1
Preheat the oven to 250°C with a heavy baking tray or pizza stone inside. In a bowl, mix the bread flour, fine salt, and instant yeast. Add the warm water and olive oil, then knead for 4-5 minutes until you have a smooth, supple dough. Cover and let it rest while you prepare the topping; this short rest relaxes the gluten so the dough rolls out very thin.
160 g bread flour3 g fine salt2 g instant yeast95 ml warm water5 ml olive oil
2
Roughly chop the tomato, onion, red pepper, parsley, and garlic. Put them in a food processor with the tomato paste, Aleppo pepper, ground cumin, sweet paprika, fine salt, black pepper, and olive oil. Pulse to a very fine mixture, stopping before it becomes completely liquid.
100 g tomato60 g onion50 g red pepper15 g flat-leaf parsley1 clove (5 g) garlic15 g tomato paste3 g Aleppo pepper2 g ground cumin2 g sweet paprika4 g fine salt1 g black pepper10 ml olive oil
3
Add the ground lamb to the processed vegetable mixture and mix thoroughly. The topping should be loose and spreadable rather than packed; if it seems watery, let it stand for 1-2 minutes and stir again.
140 g ground lamb
4
Divide the dough into 2 equal pieces. On a lightly floured surface, roll each piece into a very thin oval or round about 22-24 cm across. Thin dough is essential for a crisp lahmacun rather than a bready flatbread.
5
Spread half of the lamb topping over each dough round in a very thin, even layer, taking it almost to the edges. Press it on lightly with the back of a spoon so it adheres during baking.
6
Transfer one lahmacun to a sheet of baking paper or a floured peel and bake on the hot tray or stone for 6-7 minutes, until the edges are browned, the base is crisp, and the meat is fully cooked. Bake the second lahmacun the same way. If your oven heats unevenly, rotate halfway through baking.
7
Finish with chopped parsley and serve immediately with lemon wedges for squeezing over. For a classic presentation, fold or roll the lahmacun just before eating.
1 small, cut into wedges (80 g) lemon10 g, roughly chopped flat-leaf parsley

Origin & History

Lahmacun is a beloved thin meat-topped flatbread from Turkey and the broader Eastern Mediterranean, with roots linked to older Levantine and Anatolian bread traditions. Its name comes from Arabic, meaning roughly 'meat with dough,' and it became a popular street food and bakery item across many Turkish cities.

turkish lamb flatbread baked classic street-food intermediate

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Lahmacun

Steps

Preheat the oven to 250°C with a heavy baking tray or pizza stone inside. In a bowl, mix the bread flour, fine salt, and instant yeast. Add the warm water and olive oil, then knead for 4-5 minutes until you have a smooth, supple dough. Cover and let it rest while you prepare the topping; this short rest relaxes the gluten so the dough rolls out very thin.

160 g bread flour3 g fine salt2 g instant yeast95 ml warm water5 ml olive oil

Roughly chop the tomato, onion, red pepper, parsley, and garlic. Put them in a food processor with the tomato paste, Aleppo pepper, ground cumin, sweet paprika, fine salt, black pepper, and olive oil. Pulse to a very fine mixture, stopping before it becomes completely liquid.

100 g tomato60 g onion50 g red pepper15 g flat-leaf parsley1 clove (5 g) garlic15 g tomato paste3 g Aleppo pepper2 g ground cumin2 g sweet paprika4 g fine salt1 g black pepper10 ml olive oil

Add the ground lamb to the processed vegetable mixture and mix thoroughly. The topping should be loose and spreadable rather than packed; if it seems watery, let it stand for 1-2 minutes and stir again.

140 g ground lamb

Divide the dough into 2 equal pieces. On a lightly floured surface, roll each piece into a very thin oval or round about 22-24 cm across. Thin dough is essential for a crisp lahmacun rather than a bready flatbread.

Spread half of the lamb topping over each dough round in a very thin, even layer, taking it almost to the edges. Press it on lightly with the back of a spoon so it adheres during baking.

Transfer one lahmacun to a sheet of baking paper or a floured peel and bake on the hot tray or stone for 6-7 minutes, until the edges are browned, the base is crisp, and the meat is fully cooked. Bake the second lahmacun the same way. If your oven heats unevenly, rotate halfway through baking.

Finish with chopped parsley and serve immediately with lemon wedges for squeezing over. For a classic presentation, fold or roll the lahmacun just before eating.

1 small, cut into wedges (80 g) lemon10 g, roughly chopped flat-leaf parsley

Origin & History