Ingredients
Dough
2 cups (250 g) all-purpose flour
½ tsp salt
½ cup (120 ml) warm water
1 tsp sugar
1 tsp dry yeast
1 tbsp olive oil
Meat Topping
200 g ground lamb or beef (or a mix)
1 small onion, finely grated
1 tomato, finely chopped
½ red bell pepper, finely chopped
2 cloves garlic, minced
2 tbsp parsley, finely chopped
1 tbsp tomato paste
1 tsp paprika
½ tsp ground cumin
½ tsp salt (adjust to taste)
¼ tsp black pepper
Instructions
Prepare the Dough
In a bowl, mix warm water, sugar, and yeast. Let sit for 5–7 minutes until frothy. Add flour, salt, and olive oil, then knead until smooth. Cover and let rise for 30–40 minutes until doubled in size.Make the Topping
In a large bowl, combine ground meat, onion, tomato, bell pepper, garlic, parsley, tomato paste, paprika, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.Preheat the Oven
Heat your oven to 475°F (245°C). Place a baking sheet or pizza stone inside to get hot.Shape the Dough
Divide dough into 4 equal balls. Roll each out into a thin oval or round shape.Assemble the Lahmacun
Spread a thin layer of the meat mixture evenly over each dough base, pressing lightly so it sticks.Bake
Carefully transfer each lahmacun to the hot baking sheet or pizza stone. Bake for 6–8 minutes until edges are crispy and topping is cooked.Serve
Garnish with fresh parsley, lemon wedges, and optional red pepper flakes. Roll up and enjoy hot.
Notes
Meat Choice: A lamb-beef blend gives the best flavor, but you can use only beef for a milder taste.
Extra Crispy Base: Preheat your pizza stone or baking tray for maximum crunch.
Make Ahead: Prepare the topping mixture in advance and store in the fridge for up to 24 hours.
Serving Suggestion: Serve with ayran (Turkish yogurt drink) for an authentic touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Snack
- Method: Oven-baked
- Cuisine: Turkish, Middle Eastern
- Diet: Halal