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Loading...Lahmacun is a beloved Anatolian street food featuring an ultra-thin yeast dough topped with a finely minced mixture of lamb, onion, tomato, herbs, and warm spices. Baked at high heat until the edges crisp and the topping caramelizes, it is traditionally rolled up with fresh parsley, a squeeze of lemon, and pickled sumac onions.
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Servings4
Yield4 lahmacun
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 17 gFat
- 6 gSaturated Fat
- 48 gCarbs
- 3 gFiber
- 5 gSugar
- 20 gProtein
- 620 mgSodium
- 480 mgPotassium
- 55 mgCalcium
- 4 mgIron
- 18 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the dough
- 2 1/2 cups (325 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
- 250 g (about 9 oz) ground lamb (or half lamb, half beef)
- 1 small onion, very finely chopped or grated
- 1 medium ripe tomato, finely diced and drained
- 2 tbsp tomato paste
- 1 small green bell pepper, finely minced
- 2 garlic cloves, minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh mint, finely chopped (optional)
- 1 tsp Turkish red pepper flakes or Aleppo pepper
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp pomegranate molasses (optional, for tang)
To serve
- 1 lemon, cut into wedges
- 1 small red onion, thinly sliced with 1/2 tsp sumac
- Extra fresh parsley leaves
- Pickled green peppers (optional)
Directions
- Make the dough: In a large bowl, whisk together flour, yeast, sugar, and salt. Add warm water and olive oil, then stir until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 45 to 60 minutes, or until nearly doubled.
- Prepare the topping: In a medium bowl, combine the ground lamb, grated onion, diced tomato, tomato paste, green pepper, garlic, parsley, mint, red pepper flakes, cumin, paprika, salt, pepper, and pomegranate molasses if using. Mix thoroughly with your hands or a wooden spoon until the mixture becomes uniform and slightly pasty; it should hold together when pressed.
- Preheat the oven to its highest setting (about 260 °C / 500 °F) at least 30 minutes before baking. If using a pizza stone or steel, place it on the middle rack to heat thoroughly.
- Divide the risen dough into 4 equal pieces and roll each on parchment paper into a very thin round, about 25 cm (10 in) wide and roughly 2 mm thick; thinner is traditional. Keep unused pieces covered.
- Spread about 1/4 of the lamb mixture evenly over each round, pressing it lightly so it adheres, leaving a 1 cm bare border around the edge. The layer should be thin enough to see hints of dough beneath.
- Slide one lahmacun (on its parchment) onto the hot stone or a baking sheet and bake for 8 to 10 minutes, until the crust edges are golden brown and the topping is cooked through with slightly charred spots. Repeat with remaining lahmacun.
- Serve immediately, rolled up with a generous handful of sumac onions, parsley, and a squeeze of fresh lemon juice.
Cook’s Notes
- Roll the dough as thinly as you can; traditional lahmacun is almost translucent and crisps in just minutes.
- A scorching-hot oven is essential; a pizza stone or steel preheated for at least 30 minutes delivers the best crisp, slightly puffed edges.
- Drain the diced tomato well before mixing into the topping to prevent a soggy crust.
- Grating the onion (rather than chopping) helps it melt into the meat mixture and keeps the topping layer thin and even.
- For authentic Anatolian flavor, brush the baked crust lightly with a mixture of lemon juice and a pinch of sumac just before serving.
