Turkish Lahmacun (Thin Meat Flatbread)
Often called ‘Turkish pizza,’ lahmacun is a paper-thin flatbread topped with a spiced lamb mixture. Roll it up with parsley, tomato, onion, and a squeeze of lemon for the full experience.
Ingredients
- Dough: 2 cups all-purpose flour, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp instant yeast, 2 tbsp olive oil, 1/2 cup warm water
- Topping: 1/2 lb (225g) ground lamb (or beef), 1 small onion (grated), 1 tomato (grated), 1 small green pepper (finely diced), 2 tablespoons tomato paste, 1 tablespoon red pepper flakes (Aleppo pepper), 1 tsp cumin, salt, pepper, 2 tbsp fresh parsley (chopped)
- For serving: fresh parsley, sliced onion, diced tomato, lemon wedges
Instructions
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1
Make dough: Mix flour, salt, sugar, and yeast. Add oil and water. Knead for 5 minutes until smooth. Cover and rest 30 minutes.
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2
Mix all topping ingredients in a bowl until well combined. The mixture should be spreadable, not chunky. If too thick, add a tablespoon of water.
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3
Preheat oven to 500°F (260°C) with a baking sheet or pizza stone inside. Divide dough into 8 balls. Roll each ball paper-thin on a floured surface (almost translucent — as thin as possible).
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4
Spread a very thin layer of the meat mixture over each round, going all the way to the edges. Carefully transfer to the hot baking sheet.
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5
Bake for 5-7 minutes until the edges are crispy and the meat is cooked. Top with fresh parsley, onion, and tomato. Squeeze lemon over and roll up to eat.
