Authentic Lahmacun – Turkish Pizza with Spiced Ground Meat

Are you ever in the mood for a takeaway that’s bursting with flavour yet refreshingly light? Something that truly satisfies without weighing you down? We certainly are, and we’ve got just the thing. It’s time to set aside the heavy, cheese-topped pizzas and let us introduce you to their elegant, zesty, and utterly delightful Turkish counterpart: the one and only Authentic Lahmacun – Turkish Pizza with Spiced Ground Meat.

This wonderful dish, pronounced ‘lah-ma-joon’, is a cornerstone of Turkish cuisine. It features a paper-thin, crisp circle of dough adorned with an aromatic blend of minced meat (traditionally lamb or beef), finely diced vegetables, and a medley of Mediterranean herbs and spices. In contrast to pizza, it is made without cheese and is customarily served rolled up with fresh salad and a generous squeeze of lemon. In this guide, we’ll show you exactly how to recreate this culinary masterpiece in your own home.

What Exactly is Lahmacun?

Although it’s frequently referred to as ‘Turkish Pizza’, this description doesn’t quite do it justice. Lahmacun boasts a profound history that spans centuries across the Levant. Its name originates from the Arabic ‘lahm bi ‘ajin’, which translates literally to ‘meat with dough’. This speaks to the beauty of simple, premium ingredients combining to create something truly exceptional. To learn more about its fascinating story, you can delve into its history on culinary sites like Taste Atlas.

The key distinctions that separate it from pizza are:

• The Base: The dough is rolled out exceptionally thin, giving it a light, crisp foundation with a lovely chew, as opposed to a thick, bready crust.
• The Topping: You won’t find any tomato sauce or cheese here. Instead, the topping is a savoury, spiced meat and vegetable paste, spread thinly across the entire surface.
• The Way It’s Eaten: Enjoying lahmacun is a tactile experience! It’s garnished with fresh salad, drizzled with lemon, rolled into a wrap, and eaten straight away.

Why You’ll Love This Lahmacun Recipe

We’re quite sure that after you’ve tried our authentic lahmacun recipe, it’s destined to become a household favourite. Here are just a few reasons why we think you’ll adore it:

• Incredibly Flavourful: The fusion of spiced meat, fresh vegetables like tomatoes and peppers, and fragrant herbs delivers a taste sensation that is both intricate and beautifully balanced.
• Surprisingly Light: As the crust is so fine and there’s no heavy cheese, you can happily enjoy a couple without feeling uncomfortably full.
• Fun to Make: From kneading the dough to spreading the topping and watching them bake to perfection, it’s a wonderfully rewarding process. It’s an excellent recipe for getting the whole family involved.
• Versatile and Customisable: While we are sharing an authentic recipe, feel free to adjust the level of spice or switch the type of meat to better suit your own preferences.

Essential Ingredients for Authentic Lahmacun

The key to exceptional lahmacun is using fresh, top-quality ingredients. Nothing overly complicated is required, but freshness is paramount, particularly when it comes to the vegetables and herbs.

For the Dough:

• 500g strong white bread flour, plus extra for dusting
• 1 tsp instant dried yeast
• 1 tsp caster sugar
• 1 tsp salt
• 325ml lukewarm water
• 2 tbsp olive oil

For the Spiced Meat Topping:

• 250g good quality minced lamb (or beef with at least 20% fat)
• 1 large onion, roughly chopped
• 2 ripe tomatoes, roughly chopped
• 1 large red pepper, deseeded and roughly chopped
• 1 green chilli, deseeded (optional, for heat)
• A large handful of fresh flat-leaf parsley
• 2 cloves of garlic, crushed
• 1 tbsp Turkish red pepper paste (biber salçası) – sweet or hot
• 1 tbsp tomato purée
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 1 tsp salt

For Serving:

• Lemon wedges
• Fresh flat-leaf parsley
• Thinly sliced red onions, tossed with sumac
• Sliced tomatoes and lettuce

Step-by-Step Instructions: How to Make Lahmacun

Creating this Turkish treat involves three main stages: preparing the dough, making the topping, and finally, assembling and baking. Let’s walk through it with these simple steps.

Part 1: Preparing the Dough

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt. Form a well in the centre.
2. Pour in the lukewarm water and olive oil. Using your hands or a wooden spoon, gradually incorporate the flour into the liquids until you have a rough dough.
3. Turn the dough out onto a lightly floured work surface and knead for around 10 minutes, or until it feels smooth, soft, and supple.
4. Pop the dough into a lightly oiled bowl, cover with a damp tea towel or cling film, and let it rise in a warm spot for about an hour, or until it has doubled in volume.

Part 2: Creating the Flavourful Topping

1. While the dough is proving, you can get on with the topping. This is where all the incredible flavour is packed!
2. Place the roughly chopped onion, tomatoes, red pepper, chilli (if using), and parsley into a food processor. Blitz until everything is minced very finely, but not quite a purée. A little texture is desirable. If you don’t own a food processor, you can achieve this by chopping everything by hand as finely as you can.
3. Spoon the vegetable mix into a bowl. Now add the minced lamb, crushed garlic, pepper paste, tomato purée, and all the spices (paprika, cumin, black pepper, and salt).
4. Using your hands, combine everything thoroughly until it forms a consistent, paste-like mixture. Your hands are truly the best tool for this, as they ensure the meat and vegetables are perfectly integrated. The base of this topping shares similarities with other comforting mince dishes, like the one in our Our Ultimate Easy Creamy Garlic Parmesan Beef Rotini Recipe.

Part 3: Assembling and Baking Your Lahmacun

1. Preheat your oven to its maximum temperature (around 240°C / 220°C Fan / Gas Mark 9). If you own a pizza stone or a heavy-duty baking sheet, place it in the oven to get scorching hot.
2. Once the dough has risen, gently knock it back to release the air, then divide it into 8-10 equal portions.
3. On a floured surface, take one piece of dough and roll it out as thinly as possible into a large circle or oval shape. Aim for it to be almost translucent.
4. Spread a fine, even layer of the meat mixture right up to the very edges of the dough. Resist the urge to add too much; a thin coating is the key to a crisp base.
5. Deftly transfer the lahmacun onto the preheated pizza stone or baking sheet. Bake for 5-8 minutes, until the borders are golden-brown and crisp and the meat is fully cooked.
6. Remove it from the oven and keep warm under a tea towel whilst you bake the remaining lahmacun. Stacking them helps them stay soft enough for rolling.

Our Top Tips for the Perfect Turkish Flatbread

Follow our advice to elevate your homemade lahmacun from simply good to truly magnificent. Mastering how to make lahmacun is all about perfecting the small details.

• Get the Oven Super Hot: A blisteringly hot oven is essential for achieving that signature crisp bottom and slightly puffed crust you’d find in a traditional Turkish bakery. A pizza stone really helps with this.
• Roll the Dough Thinly: We can’t emphasise this enough! The thinner you roll the dough, the better the final texture will be. Don’t fret if the shape isn’t a perfect circle – rustic is authentic!
• Don’t Overload the Topping: Applying a thin layer of the meat mixture ensures the dough cooks through evenly and prevents it from becoming soggy.
• Fat is Flavour: Opting for minced lamb or beef with a higher fat content (around 20%) will yield a far more succulent and flavourful result.

Serving Suggestions: The Authentic Way

Serving lahmacun is part of the experience. To enjoy it authentically, place a freshly baked Turkish flatbread on your plate. Garnish with a generous sprinkle of fresh parsley, sumac-dusted onions, and sliced tomatoes. Squeeze a lemon wedge all over, then roll it up snugly and eat with your hands. It’s a wonderfully messy, hands-on, and utterly delicious affair. To complete the meal, we suggest serving it with a glass of Ayran, a refreshing, salty yoghurt drink that perfectly complements the richness of the meat.

This dish makes a fantastic centrepiece for a casual get-together. If you’re planning a feast with friends and need another guaranteed crowd-pleaser, why not have a go at our recipe for Tasty Cheesy Ground Beef Stuffed Crispy Mashed Potatoes Delicious Easy? It’s another superb way to use savoury mince.

Frequently Asked Questions (FAQ)

Can I make the dough ahead of time?

Yes, most certainly! You can make the dough, allow it to complete its first prove, then wrap it well in cling film and keep it in the fridge for up to 24 hours. Just remember to let it return to room temperature for about 30 minutes before you roll it out.

What is the difference between lahmacun and pide?

They are both delightful Turkish flatbreads, but they have key differences. Pide is typically boat-shaped with a thicker, chewier crust and can feature a wide array of toppings, often including cheese or larger chunks of meat and vegetables. Lahmacun, on the other hand, is always round, incredibly thin, and features the specific spiced mince topping we’ve detailed.

Can I make a vegetarian or vegan lahmacun?

Absolutely! For a vegetarian alternative, you can substitute the mince with finely chopped mushrooms, cooked lentils, or even a blend of walnuts and red peppers. For a fully vegan version, just ensure you use a plant-based oil. The flavour profile will be different, of course, but equally delicious.

How do I store and reheat leftovers?

Lahmacun is at its best when eaten straight from the oven. However, if you have leftovers, they can be stored in an airtight container in the fridge for up to three days. To reheat, we find the best method is to place them in a dry, hot frying pan for a minute or two on each side, or you can pop them back into a hot oven for a few minutes to bring back their crispness.

Conclusion: Bring a Taste of Turkey Home

Making your own Authentic Lahmacun – Turkish Pizza with Spiced Ground Meat is more than just following a recipe; it’s an opportunity to connect with a rich culinary heritage and create unforgettable flavours. With its delicate, crisp base and aromatic, savoury topping, this is a dish guaranteed to delight your friends and family.

So, why not give it a go? Assemble your ingredients, roll up your sleeves, and bring the authentic taste of a Turkish pide house into your own kitchen. We promise the results are well worth the effort. We would be delighted to see how you get on! Please share your experience in the comments section below or tag us on social media.