Lahmacun

Authentic Turkish Lahmacun is a much-loved, thin-crust flatbread topped with a fragrant mixture of ground meat, vegetables, and spices that’s sometimes called “Turkish pizza.” The combination of minced lamb or beef with fresh tomatoes, onions, garlic, and vibrant herbs delivers a taste that transports you straight to the streets of Turkey. I always like to add extra herbs, such as parsley, and a squeeze of lemon for an extra punch of flavor. 

Turkey’s food scene is bursting with flavor, reflecting its vibrant culture and historical influences from the Middle East, Mediterranean, Central Asia, and the Balkans. Traditional Turkish cuisine is celebrated for its hearty, flavorful dishes that often feature fresh, local ingredients like olive oil, vegetables, grains, and spices. I’ve been lucky enough to travel to different parts of the country and each region offers distinct flavors, with the Aegean area utilizing its abundance of quality olive oil and fresh greens and the southeast boasting spicy kebabs and rich pastries.

My favorite place to eat  Authentic Turkish Lahmacun is in Istanbul, where its enjoyed by locals and visitors alike. You can find lahmacun in small cafes and street vendors scattered throughout Istanbul, from the bustling streets of Sultanahmet to vibrant neighborhoods like Kadiköy and Beyoğlu. These Turkish pizzas are incredibly cheap, which is dangerous as they’re so moorish and I lost count of how many I ate while I was visiting. 

If you are planning to visit Instanbul you must visit the spice bazaar. The Mısır Çarşısı, as it’s known to locals,  is one of Istanbul’s most iconic markets, renowned for its lively atmosphere and historical significance. The bazaar was built in the 17th century and was originally part of the Yeni Mosque complex. It served as a hub for the spice trade, supplying the city with ingredients from around the world. It truly is a delight to the senses and you will want to bring as many spices back home as your luggage will allow. There’s a great restaurant nearby called Hamdi that offers a stunning view of the Golden Horn and the city and has a variety of kebabs and traditional southeastern Turkey dishes on its menu. 

If you’re craving a taste of Turkey’s vibrant street food scene at home, my Authentic Turkish Lahmacun recipe is delicious and easy to make. The dish is perfect as a snack, appetizer, or light meal and can be served with salad or roasted vegetables for a more substantial meal. You may not actually be in the bustling markets of Istanbul but you can recreate the feeling at home. For an authentic Turkish experience you can search your local speciality store for Turkish tea  (known as Çay) which is a staple in daily life and is served in small tulip-shaped glasses. The tea is brewed strong and dark and then diluted with hot water to your taste preference. The Turks also love their coffee (Kahvesi) and, like their tea, is served black and very strong. The coffee is made by simmering finely ground coffee with sugar and water in a small pot called a cezve, resulting in a rich, intense flavor.
This simple yet flavorful Authentic Turkish Lahmacun dish is perfect for sharing, making it a must-try for anyone craving an authentic Turkish meal experience at home. If you want a pizza night with a difference, this recipe is right up your street.

During my travels through Turkey, I fell in love with the vibrant flavors and rich history of its cuisine. One dish that captured my heart was Lahmacun, often referred to as “Turkish pizza.” It’s a delicious, thin flatbread topped with a flavorful mixture of ground meat, fresh vegetables, and fragrant spices. This beloved street food can be found throughout Turkey, from bustling city markets to quaint village bakeries, and it’s always served fresh and hot with a garnish of parsley and a squeeze of lemon.

Lahmacun’s simplicity is what makes it so special. The combination of tender meat, finely chopped vegetables, and aromatic spices like cumin and paprika creates a savory topping that’s irresistible. This recipe brings a taste of Turkey into your kitchen, allowing you to recreate the authentic flavors I enjoyed during my vacation.

Servings: 8 Lachmacun
Prep Time: 30 minutes
Cook Time: 6-8 minutes per batch
Rising Time: Minimum 1 hour
Total Time: Approximately 1 hour 45 minutes to 2 hours 15 minutes

Ingredients

For the Dough:

• 500g (4 cups) All-Purpose Flour
• 7g (1 packet) Active Dry Yeast or Instant Yeast
• 1 tsp Sugar
• 1 tsp Salt
• 250-300ml (1 to 1 1/4 cups) Warm Water (about 40°C or 105°F)
• 2 tbsp Olive Oil

For the Topping:

• 250g (1/2 lb) Ground Lamb or Beef
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 1 Red Bell Pepper, finely chopped
• 1 Green Bell Pepper, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Tomato Paste
• 2 tbsp Red Pepper Paste (optional, for extra heat)
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Paprika
• 1/2 tsp Ground Black Pepper
• 1 tsp Salt
• 1/4 cup Fresh Parsley, chopped
• Juice of 1 Lemon

To Serve:

• Fresh parsley
• Lemon wedges
• Sumac (optional)

Instructions

For the Dough

• If using active dry yeast, dissolve it in a small bowl with 50ml of warm water and the sugar. Let it sit for 5-10 minutes until frothy. If using instant yeast, skip this step and mix it directly with the flour.

• In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast (or instant yeast) and the olive oil. Gradually pour in the remaining warm water, mixing with your hand or a wooden spoon until a dough forms.
• Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.

• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

• For the Topping:
• In a large bowl, combine the ground meat, chopped onion, tomato, red and yellow bell peppers, minced garlic, tomato paste, red pepper paste (if using), cumin, paprika, black pepper, and salt. Mix thoroughly until well combined.

• Stir in the chopped parsley and lemon juice. The mixture should be thick and spreadable.

• Preheat your oven to 230°C (450°F) and place an inverted baking sheet in the oven to heat.
• After the dough has risen, divide it into 8 equal portions. Roll each portion into a ball.
• On a lightly floured surface, roll each dough ball into a thin circle, about 20-25 cm (8-10 inches) in diameter.

• Spread a thin layer of the meat mixture evenly over each rolled-out dough circle, pressing it gently into the dough with the back of a spoon.

• Transfer the prepared lahmacun to the preheated baking sheet. Bake for 6-8 minutes, or until the edges are crisp and the topping is fully cooked.

• If needed, bake in batches, depending on the size of your oven.
• Serve the lahmacun hot, garnished with fresh parsley and a squeeze of lemon juice. Optionally, sprinkle with sumac for a tangy flavor.

Nutrition Facts (per serving)

• Calories: 375 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 55mg
• Sodium: 400mg
• Total Carbohydrates: 23g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 10g
• Total Calories: 3000 kcal