Turkish Lahmacun Recipe

Name: Turkish Lahmacun Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 people
Ingredients: 650 grams strong plain flour; 120 millilitres thick natural yoghurt; 250 millilitres water; 1 teaspoon salt; 200 grams minced beef; 1 medium onion; 1 small green bell pepper; 1 small red bell pepper; 1 medium tomato; 2 cloves garlic; 1 green chilli pepper; 2 teaspoon tomato paste; 2 teaspoons hot red pepper flakes; 1 teaspoon sweet paprika; ½ teaspoon ground cumin; salt & pepper; 15 cherry tomatoes; 1 medium onion; 1 large lemon; ½ bunch flat leaf parsley; ½ teaspoon sumac; 1 tablespoon olive oil; 2 teaspoons pomegranate molasses

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4 people
Calories
500 kcal
Course
Main Course
Cuisine
Turkish

Turkish Lahmacun Recipe

Griffin Roy

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A much-loved favourite around the country, Turkish lahmacun is a meat-topped flatbread that can be made as spicy as you like. Serve with some fresh parsley, a squeeze of fresh lemon juice and crispy onion. Turkish lahmacun is typically eaten with the hands, making it great finger food at parties.

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Ingredients

Servings

For The Dough

650 grams strong plain flour (plus extra for dusting)
120 millilitres thick natural yoghurt
250 millilitres water
1 teaspoon salt

For The Meat Topping

200 grams minced beef (around 20% fat content)
1 medium onion (peeled & roughly chopped)
1 small green bell pepper (deseeded & roughly chopped)
1 small red bell pepper (deseeded & roughly chopped)
1 medium tomato (roughly chopped)
2 cloves garlic (peeled & roughly chopped)
1 green chilli pepper (optional)
2 teaspoon tomato paste
2 teaspoons hot red pepper flakes (or to taste)
1 teaspoon sweet paprika
½ teaspoon ground cumin
salt & pepper (to season)

For The Lahmacun Accompaniments

15 cherry tomatoes (sliced)
1 medium onion (peeled & sliced into half moons)
1 large lemon (quartered)
½ bunch flat leaf parsley (or coriander )
½ teaspoon sumac
1 tablespoon olive oil
2 teaspoons pomegranate molasses

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Instructions

For The Lahmacun Dough

First of all, add your flour to a large mixing bowl and sprinkle your salt over it.
Mix it around and then make a well in the middle before adding your water.
Stir the flour round, into the water a couple of times just to start mixing it together and then add your yoghurt.
Now you can start to mix everything together with a spoon until most of the mixture has started to come together.
Now use one hand to start bringing everything together into a dough ball. It might feel dry at first but after a couple of minutes it will start to moisten and excess crumbly bits will become a part of the dough.
When you have a dough ball, place it onto a flat, clean surface and start to knead it.
Do this for a couple of minutes until it feels more moist and has a bit of elasticity.
And now place it back into the bowl, cover with a clean kitchen towel and leave to rest whilst you prepare your lahmacun meat topping.

For The Lahmacun Meat Topping

Add all of your meat topping topping ingredients to your food processor.
Give the mixture a few pulses until you have a consistency that is very finely chopped but not quite a paste.

For The Lahmacun Accompaniments

Arrange your accompaniments on a plate. Sprinkle your sliced onion with the sumac and drizzle your tomatoes with olive oil and pomegranate molasses (nar ekşisi).
Take your fresh lemon and slice it into quarters.

To Make Your Lahmacun

Preheat your oven to 230 degrees Celsius.
Divide your dough ball into 4 equal pieces.
Take your oven tray or baking sheet and place now cut a piece of greaseproof paper (parchment paper) to roughly the same size as your tray.
Place the tray in the oven to heat up and keep your paper to one side.
Now lightly dust a clean, flat surface with flour and use your rolling pin to roll out your first dough ball.
Keep rolling until you have a very thin circle, dusting with more flour when necessary then it doesn't stick to the surface or your rolling pin.
When you have a very thin dough circle, carefully place it onto your greaseproof paper.
Now take roughly one quarter of your lahmacun meat mixture and place it in the centre of your dough circle.
Use your hands or the back of a spoon to spread the mixture all over the dough, getting as close to the edges as you can.
When you have a very hot oven remove the hot tray and carefully lift the paper with your lahmacun onto the tray.
Place the tray on the very bottom shelf of the oven for around 10-15 minutes to get the beginnings of a crisp base. The edges should be crisp.
Depending on your oven size and style, this process can be shorter or longer in length by a few minutes.
Whilst the lahmacun is in the oven, you can roll out the next dough ball and top it with the meat topping.
When your lahmacun is cooked, remove from the oven and either serve immediately or keep to one side until you have cooked the rest.
To eat your lahmacun, give the topping a good squeeze of lemon juice, place some of your salad over the top and loosely roll it to create a lahmacun wrap. Delicious!

Notes

As with all of our recipes, the calorie content for lahmacun is meant as a general guide and will vary depending on the ingredients you use.
This recipe makes 4 large lahmacun - approx 30 centimetres diameter. If you are using your lahmacun as party food, you can make smaller individual ones or slice up the larger ones for your guests to enjoy.
Our recipe uses minced beef (ground beef). If you prefer, you can use lamb or a mixture of both. Whichever you use, the fat content is important for both the flavour and the texture of the lahmacun.