Lahmacun is the ancient Turkish pizza of the Ottoman Levant, spread thin as a crispy spiced meat base. In Gaziantep and Urfa it competes with kebab as national street food. Its name means meat with dough and it is eaten rolled with lemon and herbs.
Mediterranean
Crispy Turkish Lahmacun
Crispy Turkish Lahmacun from Türkiye: traditional recipe step by step, with chef tips and clear timings.
- Türkiye
- Main course
- Light
- High protein
- medium
40 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 18 g
- Fiber 3 g
- Carbohydrates 36 g
- Fat 12 g
- Sodium 540 mg
Story behind the dish
Preparation
Crispy Turkish lahmacun is a medium-difficulty Turkish preparation. Reserve about 52 minutes in total (40 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of wheat flour.
- Have ready: 300 g of minced lamb and beef.
- Have ready: 2 grated ripe tomatoes.
- Have ready: 1 finely chopped onion.
- Have ready: 2 chopped green peppers.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Knead flour with warm water
Knead flour with warm water, salt and a drizzle of oil until you obtain elastic dough; rest 30 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Mix meat
Mix meat, tomato, onion, pepper, garlic, spices and parsley for the filling.
-
Divide the dough into balls and roll out very thin discs on baking paper.
Divide the dough into balls and roll out very thin discs on baking paper. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Spread a thin layer of filling, leaving a free edge; press gently
Spread a thin layer of filling, leaving a free edge; press gently.
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Bake at 250 C on a hot tray for 8-10 minutes until crispy edges.
Bake at 250 C on a hot tray for 8-10 minutes until crispy edges.
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Serve hot with squeezed lemon
Serve hot with squeezed lemon, parsley and lettuce leaves to roll.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with minced chicken meat.
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