Gaziantep-Style Spiced Lamb Turkish Flatbread

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A beloved street food from southeastern Turkey, this paper-thin flatbread is topped with a savory layer of minced lamb, tomatoes, peppers, and warm spices, then baked until crisp at the edges. The result is a light, handheld meal finished with a squeeze of lemon and a sprinkle of fresh herbs. In Gaziantep, it is traditionally served rolled around pickles, herbs, and a drizzle of pomegranate molasses.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 19 gFat
• 6 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 6 gSugar
• 25 gProtein
• 620 mgSodium
• 520 mgPotassium
• 65 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Dough

• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 1 tsp fine sea salt
• 3/4 cup (180 ml) warm water
• 2 tbsp olive oil

For the Lamb Topping

• 1 lb (450 g) lean ground lamb
• 1 medium yellow onion, very finely chopped
• 1 medium ripe tomato, finely diced
• 1 small green bell pepper, finely chopped
• 2 cloves garlic, minced
• 2 tbsp double-concentrated tomato paste
• 3 tbsp pomegranate molasses
• 1/4 cup flat-leaf parsley, finely chopped
• 1 tsp Aleppo pepper
• 1 tsp ground sumac
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1/2 tsp fine sea salt

For Serving

• 1 lemon, cut into wedges
• Extra pomegranate molasses, for drizzling
• Fresh parsley and sumac, for garnish

Directions

1. Make the dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and olive oil and stir until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until nearly doubled.
2. Prepare the topping: In a wide bowl, combine the ground lamb, onion, tomato, bell pepper, garlic, tomato paste, pomegranate molasses, parsley, Aleppo pepper, sumac, cumin, black pepper, and salt. Mix vigorously by hand for 2 to 3 minutes until the mixture becomes slightly sticky and homogenous.
3. Preheat a heavy baking sheet or pizza stone in the oven at 475°F (245°C) for at least 20 minutes. Divide the rested dough into 4 equal pieces and roll each on parchment into a very thin oval about 10 x 7 inches, almost translucent at the center.
4. Spread about 1/3 cup of the lamb mixture evenly over each oval, pressing gently so it adheres, and leaving a thin bare border around the edge. Work quickly so the dough does not get soggy.
5. Transfer each topped flatbread on its parchment onto the hot baking surface and bake for 8 to 10 minutes, until the dough edges are golden brown and crisp and the lamb topping is cooked through with slight charring.
6. Serve immediately, rolled up with a squeeze of lemon, an extra drizzle of pomegranate molasses, and a shower of fresh parsley and sumac.
7. Repeat with the remaining dough and topping, keeping baked flatbreads warm in a clean kitchen towel.

Cook’s Notes

• A preheated pizza stone or inverted heavy sheet pan gives the crispiest, most authentic base; the high heat is essential.
• Roll the dough as thin as you can without tearing; a proper lahmacun is nearly see-through in the middle.
• Do not overload the topping or the crust will steam and turn soft; aim for a very even, thin layer.
• Pomegranate molasses adds the signature sweet-tangy depth of Gaziantep style; do not skip it.
• Eat the flatbreads straight from the oven, rolled around fresh herbs, sumac-dusted onions, and pickles for the classic presentation.

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