Turkish Lahmacun
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
6 lahmacun
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Calories
411 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Mediterranean, Middle Eastern, Turkish
Turkish Lahmacun
Description
Turkish Lahmacun begins with a soft, elastic dough made from strong white flour, water, olive oil, and salt, kneaded and rested for 20 minutes to relax the gluten. The filling consists of minced lamb or beef blended with chopped tomatoes, various peppers, onions, garlic, tomato and red pepper pastes, and herbs including parsley, finished with salt, paprika, and black pepper.
The topping combines finely processed vegetables and meat to create a moist, flavorful layer spread over the rolled-out dough. Traditionally cooked in a wood oven, the recipe is adaptable for home ovens or stovetops. It yields thin rounds that can be served warm as flatbread or rolled into wraps.
The dough resting step is important for handling and texture. Using meat with 20% fat enhances flavor and helps the topping adhere. For leaner meat, adding olive oil assists binding. Covering cooked lahmacuns keeps them warm and pliable, making them suitable for wrap-style eating.
Notes explain common adaptations and the role of resting and covering in the process to support home preparation approaches different from traditional methods.
Ingredients
For Lahmacun Dough
- 330 g flour (strong white)
- 200 ml water
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon salt (8 grams)
For Lahmacun Filling
- 350 g minced meat (lamb or beef with %20 fat)
- 2 tomato 300-350 grams
- 1 medium onion
- 2 cloves garlic
- 2 green pepper or 1 green bell pepper, Turkish variety
- 1 red romano pepper (or 1 red bell pepper)
- 1 red chili pepper or ½ teaspoon chilli flakes
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1 cup parsley (finely chopped)
- ½ teaspoon black pepper freshly ground
- ½ teaspoon paprika
- 1 ½ teaspoon salt
Instructions
Preparing the Dough
- Place the water, olive oil, and salt in a bowl and mix them until combined. Use a stand mixer if you prefer.
- Add the flour gradually and knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and form a soft and slightly sticky dough.
- Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore.
- Once the dough is smooth, divide it into 6 balls (approximately 90 grams each) and place them on a lightly floured tray or worktop.
- Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out.
- Prepare lahmacun filling while the dough is resting.
Preparing the Filling
- Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor and finely chop them using the pulse function. Be careful at this stage not to turn them into pure. Alternatively, finely chop them using a knife.
- Transfer the vegetables to a bowl and add the mince, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt.
- Mix well until all combined into a smooth mixture that is easy to spread.
Start Cooking Lahmacun on a Pan
- Preheat the oven to 230° C (450° F) and then line a large sheet tray with parchment paper. Set it aside.
- Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10")Ø or bigger.
- Roll out a dough ball into a thin circle size of 25 cm (9 ½") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.
- Gently place the dough circle in the hot pan.
- Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges.
- Gently press on the filling to make sure it sticks to the dough.
- Cook it for 4-5 minutes or until you see some brown spots at the bottom.
Finishing Baking in the Oven
- Transfer the lahmacun to your prepared baking sheet.
- Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked.
- Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps.
- You can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling.
Notes
- Use meat with some fat content for better flavor and ease of spreading the topping; add olive oil if using lean meat.
- Knead the dough for 5-6 minutes until elastic, then rest it to allow easier rolling without tearing.
- After cooking, cover lahmacuns to keep them warm and soft for rolling into wraps.
- Though traditionally cooked in a wood oven, a home oven or stovetop can produce good results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6lahmacun
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 1044mg | 44% |
| Potassium | 573mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2082IU | 42% |
| Vitamin C | 90mg | 100% |
| Calcium | 52mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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