Easy Turkish Lahmacun Recipe On Stove-Top

Lahmacun is a well known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices and tomato mixture.

You can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home!

What is Lahmacun usually made with?
Lahmacun (Arabic: لحم بعجين‎ also lahmajun) is a round, thin piece of dough topped with minced meat (beef or lamb), vegetables and herbs including onions, garlic, tomatoes, red peppers, and parsley, and spices.
Can you eat Lahmacun cold?
It is usually eaten right from the oven to keep the crunchiness but you can always reheat in a pan with a lid to make it hot and crunchy again.

For The Turkish Lahmacun Recipe you will need: (8 serving)

For the dough:

• 1 cup lukewarm water
• 10gr. fresh yeast or 1 tsp dry yeast (you can also make it without yeast)
• 1 tsp salt 1 tsp vegetable oil
• about 3 cups all-purpose flour (don’t add all at once)

For the topping:

• 250gr. ground beef
• 1 medium-size onion
• 2 medium-size tomatoes
• a handful of parsley leaves
• 2 sweet green pepper
• 1 sweet roasting red pepper
• 2-3 cloves of garlic
• 1/2 tbsp tomato and red pepper paste
• 1 tsp salt
• 1/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper
• 2-3 tbsp olive oil
• 1/4 cup water if needed to make a thin spreadable consistency
• To cook:
• About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂

To Serve:

Lettuce, parsley, lemon, thinly sliced onions, tomatoes

It would be great if you have a pizza transferer for lahmacun to put it in a pan

How To Make Lahmacun

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Simple Dough With or Without Yeast

To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1/2 tsp salt. If you want you can make the dough without yeast too.

Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping

Preparing Meat Topping

Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result.

Add minced meat, 1/2 tbsp tomato and red pepper paste, 1 tsp salt, 1/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil and process. Drizzle water and mix to have a spreadable consistency.

Shaping & Cooking

Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit nonstick wide pan.

Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit the pan.

If you have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into the hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans.

Baking The Lahmacun In The Oven

Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top it evenly. Depending on the oven you might need to put the tray first to the bottom shelf and then to the top for it.

In order to prevent getting dry and to let them stay warm place cooked lahmacun in a tray stacking top sides facing each other and covering with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of them.

Try this delicious street food too: Turkish Wrap Tantuni & Lavash

How To Serve

You can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them seperately in a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy!

What you can drink with it?

The best and maybe the only drink I can recommend would be “AYRAN” Just mix plain Turkish style 1/4 yogurt with 3/4 water and salt to taste to thick consistency and enjoy it cold.

Turkish Lahmacun Recipe

Lahmacun is a well-known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices, and tomato mixture. You can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Appetizer, Main Course, Snack

Cuisine Turkish

Servings 10 pieces

Ingredients

  

For the dough:

• 1 cup lukewarm water
• 10 gr. fresh yeast or 1 tsp dry yeast you can also make it without yeast
• 1 tsp salt 1 tsp vegetable oil
• about 3 cups all-purpose flour don’t add all at once

For the topping:

• 250 gr. ground beef
• 1 medium-size onion
• 2 medium-size tomatoes
• a handful of parsley leaves
• 2 sweet green pepper
• 1 sweet roasting red pepper
• 2-3 cloves of garlic
• 1/2 tbsp tomato and red pepper paste
• 1 tsp salt
• 1/2 tsp each sweet ground red pepper,red pepper flakes, isot pepper (optional), cumin, ground black pepper
• 2-3 tbsp olive oil
• 1/4 cup water if needed to make a thin spreadable consistency

To cook:

• About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂

To Serve:

• Lettuce, parsley, lemon, thinly sliced onions, tomatoes

Instructions

 

Simple dough with or without yeast

• To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1/2 tsp salt. If you want you can make the dough without yeast too.
• Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping

Preparing meat Topping

• Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley, and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result.
  
• Add minced meat, 1/2 tbsp tomato and red pepper paste, 1 tsp salt, 1/2 tsp each sweet ground red pepper, red pepper flakes, pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil, and process. Drizzle water and mix to have a spreadable consistency.
  

Shaping & Cooking

• Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit to nonstick wide pan.
• Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit to the pan.
• If have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans.
  

Baking The Lahmacun In The Oven

• Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top evenly. Depends on the oven you might need to put the tray first on the bottom shelf and then to the top for it.
  
• In order to prevent getting dry and to let them stay warm place cooked lahmacun in an tray stacking top side facing each other and cover with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of it.
  

Video

Notes

How To Serve
You can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them separately on a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy!

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Here is the Mint Ayran recipe goes well with lahmacun: https://www.youtube.com/watch?v=zLvQvQlYpFE

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