Lahmacun Recipe
Lahmacun is a traditional Middle Eastern flatbread topped with a flavorful, spiced ground meat mixture. This recipe guides you through making the soft dough from scratch, preparing the aromatic meat topping, and baking it to a perfect golden finish. Ideal as a savory snack or meal, lahmacun offers a delicious taste of Turkish-inspired cuisine with tender, thin crust and fragrant spices.
- Prep Time: 1 hr 15 mins
- Cook Time: 15 mins
- Total Time: 1 hr 30 mins
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Dough
- 2 cups of all-purpose flour
- 1 tsp kosher salt
- 1 ½ tsp cane sugar
- 2 tsp dried instant yeast
- 1 cup of lukewarm water
Meat Mixture
- ½ pound ground beef or lamb
- ⅓ cup small-diced red bell pepper
- ½ cup small-diced onion
- ⅓ cup finely chopped parsley
- 2 cloves garlic, finely chopped
- 1 tsp dried oregano
- ½ tsp dried mint
- 1 tsp cumin
- ½ tsp kosher salt (do not use iodized)
- ¼ tsp ground black pepper
- 2 tbsp Turkish red pepper paste, scraped and leveled
- ⅔ cup water
- ½ tsp kosher salt
Instructions
- Make the Dough: In a large mixing bowl, combine the flour, kosher salt, cane sugar, and instant yeast. Gradually add lukewarm water while mixing, then knead until a smooth dough forms. Transfer to a floured surface and knead for 5 minutes. Cover the dough with a cloth or plastic wrap and let it rise at room temperature until doubled in size, about 1 hour.
- Prepare the Meat Mixture: In a large bowl, mix ground beef or lamb, diced red bell pepper, diced onion, chopped parsley, finely chopped garlic, dried oregano, dried mint, cumin, kosher salt, black pepper, Turkish red pepper paste, water, and an additional ½ tsp kosher salt. Using your hands, mix thoroughly for about 5 minutes until fragrant and well combined. Set aside.
- Shape the Lahmacun: Preheat the oven to 500°F. Divide the risen dough into six equal pieces. On a floured surface, roll out each piece into a thin circle, flattening edges carefully without creating puffiness. Remove extra flour from the surface of the dough.
- Assemble the Lahmacun: Place each rolled dough piece on a nonstick baking sheet (avoid parchment paper). Spread approximately 4 tbsp of the meat mixture evenly across the dough with your fingertips, covering to the edges. Wet any uncovered spots with meat juices to ensure golden edges.
- Bake: Place the baking sheet in the preheated oven and bake for 6-8 minutes. Avoid opening the oven during baking; use the oven light to monitor doneness. Once baked, transfer lahmacun to a heat-safe serving tray or pizza stone.
- Repeat: Repeat rolling, topping, and baking steps for the remaining dough pieces until all six lahmacuns are cooked and ready to serve.
Notes
- Do not use iodized salt for the meat mixture to maintain the authentic flavor.
- Avoid using parchment paper on the baking sheet, as it may burn at high temperatures.
- Roll dough thin but avoid making edges puffy; lahmacun crust should stay flat.
- Using Turkish red pepper paste provides traditional flavor; substitute with similar chili paste if unavailable.
- Serve lahmacun fresh and hot for best texture and taste.
Find it online: https://forkvista.com/lahmacun-recipe/
