Have you ever tried Lahmacun or Lahmacun recipes at home? It’s a popular and incredibly tasty Turkish street food that you can find in nearly any restaurant throughout Turkey. Some people call it “Turkish pizza,” but it’s much thinner than traditional pizza and is usually topped with a mixture of ground beef, vegetables, spices, and tomatoes. Why not give it a try and experience the deliciousness of this classic Turkish dish for yourself?
How is Lahmacun usually made with?
Lahmacun is a popular Turkish dish that typically consists of a thin and crispy dough topped with a flavorful mixture of minced meat (often lamb or beef), tomatoes, onions, and garlic. This dish is seasoned with a range of flavorful spices including paprika, cumin, and parsley. Some variations may also include ingredients like peppers or herbs. After the toppings are added, the dough is then baked in a hot oven until crispy and golden brown. It’s often served with fresh lemon wedges and parsley on top, and it’s a delicious and satisfying meal or snack option.
How To Prepare Lahmacun Recipe
One can prepare basic dough with or without the use of yeast.
In a mixing bowl, you can either add fresh or dry yeast (as per the instructions on the package) along with 1 cup of lukewarm water, approximately 3 cups of all-purpose flour, and 1/2 tsp of salt. If desired, it is also possible to prepare the dough without yeast. Knead the mixture until you achieve a soft and non-sticky dough. Cover the dough and allow it to rest until you are ready to add the toppings.
Preparing the meat topping
Begin by washing the vegetables and removing their stems and seeds. Then, using a food processor, blend together the onion, green and red peppers, tomatoes, parsley, and garlic. Alternatively, you may finely chop the vegetables by hand, which is a preferred method since it prevents the veggies from releasing excess juice. However, for practicality and a similar outcome, I prefer to use a food processor.
Next, add minced meat, 1/2 tbsp each of tomato and red pepper paste, 1 tsp of salt, 1/2 tsp each of sweet ground red pepper, red pepper flakes, Urfa biber (optional), cumin, ground black pepper, and 2-3 tbsp of olive oil. Process the mixture until it is well combined, and then gradually drizzle in water and mix until you achieve a spreadable consistency.
Shaping and Cooking
Once the dough has rested, cut it into eight even pieces and shape each piece into a ball. Then, lightly dust the countertop with flour and use a rolling pin to roll out each ball of dough until it is approximately 1-2 mm thin or to fit your nonstick or wide pan.
In the meantime, heat up a wide nonstick or cast-iron pan on the stovetop. If your pan size is smaller than 32cm, you may need to make smaller dough pieces to fit.
If you have a pizza transfer board, transfer the rolled-out dough onto it and spread a generous layer of topping over the dough using your hand, ensuring that there is no white space left. Then, slide the lahmacun onto the hot pan and close the lid to cook over medium-high heat. Alternatively, you can quickly transfer the topped dough onto the pan by hand, taking care not to stretch it too much while transferring. To speed up the cooking process, you can use two pans simultaneously.
The Lahmacun Baking In The Oven
An alternative method for cooking lahmacun is to bake it in a preheated oven at 250°C. You can use a pizza stone and cook it like a pizza, or place it on an oven tray. Just make sure to evenly distribute the dough and toppings before baking. Depending on your oven, you may need to place the tray first on the bottom shelf and then move it to the top to ensure even cooking.
To keep the cooked lahmacun from becoming dry and to retain their warmth, stack them in a tray with the top sides facing each other, and cover them with another tray. If you wish to make them crispy and hot again after cooking all of them, you can always reheat them.
How to Serve Lahmacun Recipe?
To serve lahmacun, you can thinly slice lettuce, red onions, and parsley leaves, and arrange them separately on a large plate. Then, place the lahmacun on top of the veggies, squeeze some lemon juice over it, wrap it up, and enjoy!
Deliciously Simple Lahmacun Recipe Inspired by Turkish Cuisine
Description
It's a popular and incredibly tasty Turkish street food that you can find in nearly any restaurant throughout Turkey. Some people call it "Turkish pizza," but it's much thinner than traditional pizza and is usually topped with a mixture of ground beef, vegetables, spices, and tomatoes.
Ingredients
For Dough
For the topping:
Instructions
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Simple Dough with or Without Yeast:
In a mixing bowl, combine fresh or dry yeast (according to the package instructions), 1 cup of lukewarm water, close to 3 cups of all-purpose flour, and 1/2 tsp salt. If you prefer, you can make the dough without yeast.
Knead the mixture until you have a soft, non-sticky dough. Cover and let the dough rest until you make the topping. -
Preparing Meat Topping:
Wash the veggies and remove the stems and seeds.
In a food processor, finely chop or process the onion, green and red peppers, tomatoes, parsley, and garlic.Add minced meat, 1/2 tbsp tomato and red pepper paste, 1 tsp salt, 1/2 tsp each sweet ground red pepper, red pepper flakes, Urfa biber (optional), cumin, ground black pepper, 2-3 tbsp olive oil, and process. Drizzle water and mix until you have a spreadable consistency.
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Shaping & Cooking:
Cut the rested dough into 8 even pieces and shape them into balls. Dust the countertop with flour and roll out the dough with a rolling pin to about 1-2 mm thin or to fit a non-stick wide pan.
Heat a wide non-stick or cast-iron pan (around 32cm). If your pan size is smaller, you can make smaller dough pieces to fit it.
If you have a pizza transfer board, transfer the dough onto it and spread a good layer of topping over it with your hand, making sure not to leave any white space. Alternatively, after spreading the meat topping, quickly transfer it with your hand to the pan, being careful not to stretch the lahmacun too much.
Close the lid and cook over medium-high heat. To shorten the cooking time, you can use two pans. -
Baking the Lahmacun in the Oven:
Preheat the oven to 250C.
Use either a pizza stone and cook like pizza or an oven tray, making sure to bake the dough and topping evenly.
Depending on your oven, you may need to put the tray on the bottom shelf first, then move it to the top.
Once cooked, place the lahmacun in a tray, stacking the top sides facing each other, and cover with another tray to prevent them from getting dry and to keep them warm.
You can always reheat them to make them crispy and hot again after cooking of them. -
How to Serve:
- Serve the lahmacun with thinly sliced lettuce, red onions, and parsley leaves.
Serve them separately on a large plate and place the lahmacun over them.
Squeeze lemon juice over them, wrap them, and enjoy!
- Serve the lahmacun with thinly sliced lettuce, red onions, and parsley leaves.
