Lahmacun (Turkish Pizza)
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
7 mins
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Dough Rise
1 hr 30 mins
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Total Time
1 hr 57 mins
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Servings
4
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Calories
585 kcal
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Course
Main Course
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Cuisine
Mediterranean, Turkish
Lahmacun (Turkish Pizza)
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My Lahmacun recipe for Turkish pizza is topped with a flavor-packed meat topping that’s loaded with tons of savory spices!
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Ingredients
Dough
- 2 cups all-purpose flour See Note 1, 240g
- 1 ½ tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1 egg large
- 1/2 cup milk room temperature, whole
- 1/4 cup olive oil plus more for bowl
Meat Topping
- 1/2 red onion diced, small
- 2 tomato quartered, seeds removed, medium
- 1 tbsp tomato paste
- 3 tbsp flat leaf parsley chopped
- 1 1/2 tsp dried mint
- 1 1/2 tsp sumac ground
- 1 tsp Aleppo chili flakes
- 1 tsp cumin ground
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 1/4 tsp ground cinnamon
- 8 oz lamb or beef (80/20, ground
Instructions
- In a large mixing bowl whisk together the flour, instant dry yeast, sugar, and salt. Add the egg, milk, and extra virgin olive oil. Using dough hook, knead for 5 minutes until you have a smooth and elastic dough. Remove the dough and set aside on floured surface and form into a ball. Place back into bowl, cover with a damp tea towel or plastic wrap. Allow to rise for 1 hour in a draft free, warm place.
- Once the dough doubled in size, punch down the risen dough and knead it on a lightly floured surface. Cut into four equal portions and then shape each piece into a ball. Cover with damp tea towel or plastic wrap and let rest for 30 minutes.
- Place a pizza stone or baking tray inside the oven and set it to 480°F.
- Place all the meat topping ingredients in a food processor (except ground meat) and pulse several times until well combined. Add the ground meat and pulse until the mixture turns into a paste. Transfer to a bowl to rest.
- Lightly flour a ball of dough and roll it into a thin 12" round. Place the round on a piece of parchment paper and brush the edges with olive oil.
- Drain and discard any liquid in meat topping bowl. Divide the topping into quarters and spread evenly all over the dough, then with oiled fingers, gently press it into dough, taking care that you do not tear the dough.
- Place the lahmacun with the baking paper into the pizza stone or baking tray and bake for 5 minutes.
- Repeat with the remaining dough and topping. Serve as is or top with feta cheese crumbles, piyaz salad (with or without beans), or arugula greens with a drizzle of olive oil and lemon wedges.
Notes
- semolina flour. Traditionally this is made with all semolina flour.
- You can almost use 1 cup all-purpose flour and 1 cup semolina flour. Traditionally this is made with all semolina flour.
Nutrition Information
Show Details
Calories
585kcal
(29%)
Carbohydrates
58g
(19%)
Protein
21g
(42%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
85mg
(28%)
Sodium
694mg
(29%)
Potassium
545mg
(12%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1233IU
(25%)
Vitamin C
14mg
(16%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 58g | 19% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 694mg | 29% |
| Potassium | 545mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1233IU | 25% |
| Vitamin C | 14mg | 16% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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