Lahmacun is a classic of Turkish cuisine, known as Turkish pizza due to its ultra-thin base and juicy toppings. This homemade version respects the traditional technique of stretching the dough until nearly translucent and seasoning the meat with sumac and parsley for an irresistible citrus contrast.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 300g strong bread flour
- 5g dry baker's yeast
- 180ml warm water
- 15ml extra virgin olive oil
- 5g fine salt
- 400g minced lamb or beef
- 1 large onion finely chopped
- 2 garlic cloves minced
- 30g tomato paste
- 15g sweet paprika
- 10g ground cumin
- 15g sumac
- 30g fresh parsley chopped
- 20ml lemon juice
- Salt and black pepper to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Mix 10 min
In a large bowl, dissolve the yeast in warm water for 5 minutes until frothy. Add the flour and salt, knead vigorously for 8 minutes until the dough is elastic and pulls away from the sides. Incorporate the olive oil and knead for 2 more minutes until the surface is smooth. Tip: the dough should be soft but firm to avoid tearing when rolling.
- Step 2 Rest 20 min
Place the dough in a slightly oiled bowl, cover with a damp cloth and let it rest for 20 minutes in a draft-free area until it rises slightly. Tip: a brief rest is enough because the dough does not need excessive fermentation; if left too long, it will become difficult to roll thinly.
- Step 3 Pan 9 min
While the dough rests, finely chop the onion and garlic. In a wide skillet over medium heat, sauté the onion with a drizzle of oil until translucent (3 min). Add the minced meat, breaking it up well with a spatula, and cook for 6 minutes until it loses its pink color. Tip: do not add salt yet to prevent the meat from releasing too much water and steaming instead of browning.
- Step 4 Mix 5 min
Reduce the heat and add the tomato paste, paprika, cumin, sumac, chopped parsley and lemon juice. Stir for 2 minutes to blend the flavors and remove from heat. Let the mixture cool for 5 minutes so the juices are absorbed. Tip: sumac provides that characteristic citrus tang; if unavailable, substitute with lemon zest.
- Step 5 Oven 10 min 250 °C
Preheat the oven to 250 °C with a baking sheet or pizza stone inside. On a well-floured surface, roll the dough out until it measures about 30x40 cm and is extremely thin (2 mm). Spread the meat mixture evenly, leaving a clean 1 cm border. Tip: use a wooden rolling pin and move it from the center outward to prevent sticking and tearing.
- Step 6 Serve 2 min
Transfer the lahmacun to the hot oven tray and bake for 8-10 minutes until the edges are golden and crisp, and the meat bubbles slightly. Remove, let cool for 2 minutes on a rack and roll or cut into triangles. Tip: high oven heat is key for a crisp base without drying the meat; serve immediately with raw onion and lemon.