Lahmacun Turkish Pizza Recipe

Lahmacun Turkish PizzaLahmacun Turkish Pizza

Ingredients for Dough:

  1. 3/4 teaspoon dried yeast
  2. 1/2 teaspoon sugar
  3. 1 1/2 cups lukewarm water
  4. 2 1/4 cups flour
  5. 1/2 teaspoon salt
  6. Olive oil for bowl & brushing dough

Ingredients for Filling:

  1. 1 tablespoon butter
  2. 1 onion, finely chopped
  3. 3 cloves garlic, minced
  4. 8 ounces ground lamb or chuck
  5. 1 tomato, peeled, seeded and chopped
  6. 1 jalapeno, seeded and finely chopped
  7. 1/2 teaspoon kirmizi biber, or combination sweet paprika and cayenne pepper
  8. 1/4 cup finely chopped fresh mint
  9. 1/4 cup finely chopped fresh parsley
  10. Salt and freshly ground black pepper
  11. Juice of 1 lemon


  • Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy.
  • Sift the flour and salt into a large bowl, and make a well in the center.
  • Add the yeast mixture, along with the remaining warm water.
  • Using your hands, work the mixture into a dough, adding more water if necessary.
  • Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes.
  • Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
  • Punch down risen dough and knead on a lightly floured surface.
  • Roll into a log and cut into 2 to 3 equal pieces.
  • Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel.
  • Preheat oven to 450 degrees F, and preheat baking sheets, tiles, or a baking stone.

Prepare the filling:

  • Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes.
  • Add the garlic and saute another minute.
  • Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips.
  • If mixture seems too dry, add a teaspoon of water.
  • Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick.
  • Place the round on the oiled, preheated baking sheets or tiles.
  • Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge.
  • Repeat with remaining dough and filling.
  • Bake for 12 to 15 minutes.
  • The dough should still be soft enough to roll up.
  • Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones.


  1. 2 1/2 cups white Turkish cheese or feta cheese, crumbled
  2. 2 eggs, lightly beaten
  3. 1/4 cup unsalted butter, softened
  4. 1/2 cup finely chopped fresh parsley


  • Mix all the filling ingredients in a bowl and blend thoroughly.
  • Spread a thin layer on each circle of dough.
  • Proceed with recipe, but bake for only 6 to 8 minutes.


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