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Lachmagine Recipe

Lahmacun (Turkish Flatbread with Spiced Meat)

Lahmacun, often referred to as "Turkish pizza," is a thin, crispy flatbread topped with a flavorful mixture of minced meat, vegetables, and spices. Traditionally made with lamb or beef, it’s seasoned with cumin, paprika, and sumac, creating a savory and aromatic dish. Baked to perfection, lahmacun is enjoyed as a quick snack or a complete meal. Serve it with fresh parsley, lemon, and yogurt for an extra burst of flavor.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 4
Course: Main Course
Cuisine: Turkish
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • For the Dough:
  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp olive oil
  • 3/4 cup warm water
  • 1 tsp sugar
  • For the Meat Topping:
  • 250 g minced lamb or beef
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tomato finely chopped
  • 1/2 red bell pepper finely chopped
  • 1 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes optional
  • Salt and pepper to taste
  • A handful of fresh parsley chopped
  • 1 tbsp olive oil
  • Optional Garnishes:
  • Fresh parsley chopped
  • Lemon wedges
  • Yogurt or tahini optional

Equipment

  • Mixing bowls
  • Rolling Pin
  • Skillet or frying pan
  • Baking sheet or pizza stone
  • Oven
  • Knife and cutting board
  • Measuring spoons
  • Pastry brush (optional, for oiling the dough)

Method
 

  1. Make the Dough: Mix flour, yeast, salt, sugar, olive oil, and warm water. Knead the dough and let it rise for 1 hour.
  2. Prepare the Topping: Cook onions and garlic in olive oil, then add meat and cook. Stir in tomatoes, bell pepper, spices, and parsley.
  3. Assemble: Roll out the dough into thin circles and spread the meat mixture on top.
  4. Bake: Bake at 475°F (245°C) for 6-8 minutes until crispy.
  5. Serve: Garnish with parsley and lemon, then serve hot.
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Notes

  • Dough Texture: If the dough is too sticky, add small amounts of flour until it reaches the right consistency. It should be soft and slightly elastic.
  • Meat Alternatives: For a leaner version, you can use ground chicken or turkey. Alternatively, for a vegetarian version, substitute the meat with finely chopped vegetables such as mushrooms, zucchini, or eggplant.
  • Spiciness: Adjust the amount of red pepper flakes to suit your heat preference. You can also add fresh chilies to the meat mixture for an extra kick.
  • Serving Ideas: Lahmacun is traditionally served with a fresh salad or some greens, such as arugula or lettuce. You can also roll the lahmacun up with the fresh parsley and a squeeze of lemon for a street-food-style experience.
  • Storage: Leftover lahmacun can be stored in the fridge for up to 2 days. To reheat, warm it in the oven for a few minutes to regain its crispiness.
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