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Lahmacun, often referred to as “Turkish pizza,” is a savoury, thin flatbread topped with a spiced mixture of minced meat, vegetables, and herbs. But make no mistake, this dish has a personality all its own, quite distinct from any Western style pizza.
Light and flavourful, Lahmacun captures the essence of Turkish street food: accessible, satisfying, and bursting with fresh ingredients. Its simplicity and balance of flavours make it a favourite for locals and travellers alike, whether as a quick snack or a satisfying meal.
Want to dive deeper into Turkish Cuisine? Don’t miss our post on 44 Traditional Turkish Foods to Try
What Is Lahmacun?
Lahmacun is a traditional Turkish flatbread that’s rolled thin and topped with a finely minced mixture of meat, typically lamb or beef, blended with tomatoes, onions, garlic, and a medley of spices.
This topping is spread evenly over the dough, which is then quickly baked at high heat until the bread is crisp on the edges but soft enough to roll or fold.
Lahmacun is usually served with fresh accompaniments like parsley, lemon wedges, and sliced vegetables, allowing diners to add a burst of freshness and acidity with every bite.
This dish is incredibly versatile and can be enjoyed as a snack, an appetizer, or a full meal. It’s common to roll up the flatbread with a handful of greens and a squeeze of lemon, transforming each bite into a vibrant blend of textures and flavours.
Its popularity extends across Turkey and beyond, celebrated for its simplicity, flavour, and the ease with which it can be enjoyed on the go.
Ingredients and Taste
The ingredients of Lahmacun are a testament to the Turkish love for fresh, bold flavours. The dough is made from a simple blend of flour, water, and salt, rolled out to a very thin layer that crisps beautifully in the oven.
The topping is where Lahmacun comes alive: ground lamb or beef is mixed with finely chopped tomatoes, onions, and parsley, seasoned with spices like cumin, paprika, and sometimes a hint of red pepper flakes. Garlic adds a subtle kick, while a touch of tomato paste or pureed red pepper intensifies the flavour, creating a rich, savoury spread over the bread.
When it comes to taste, Lahmacun offers a satisfying combination of warm spices, the depth of savoury meat, and the brightness of fresh vegetables. The flatbread itself has a light, crisp texture, while the topping adds a savoury richness.
Once served, the traditional squeeze of lemon cuts through the richness, lifting the flavours and adding a hint of tang. The addition of parsley or arugula introduces a fresh, peppery note, balancing the dish and bringing out the flavours in a way that feels complete with each bite.
A Taste of History
Lahmacun has deep roots in Turkish and Middle Eastern cuisine, with origins that date back centuries. The practice of topping flatbread with seasoned meat and vegetables can be traced to ancient Anatolian and Levantine culinary traditions, where bread was a staple and would often be used as a base for all kinds of toppings.
Over time, Lahmacun evolved, influenced by regional spices and local ingredients, becoming a staple in Turkish homes, bakeries, and street food stalls.
Today, Lahmacun remains a beloved dish throughout Turkey and the Middle East, celebrated for its flavour and accessibility. Its popularity has even spread internationally, where it’s commonly found in Turkish restaurants and food markets. For many, Lahmacun is a taste of tradition and family, a dish that brings people together with its simplicity and rich flavour.
How to Make Lahmacun (Turkish Pizza)
Lahmacun is a beloved street food from Turkey featuring a thin, crisp base topped with spiced minced meat, fresh herbs, and vegetables. The dough is rolled paper-thin, spread with flavourful topping, and baked until golden. It is light yet deeply aromatic, traditionally served with lemon and parsley. See the recipe card at the bottom for printable directions
Ingredients
For the Dough
- 250 g plain flour, plus extra for dusting
- 1 tsp instant yeast
- ½ tsp sugar
- ½ tsp salt
- 150 ml warm water
- 1 tbsp olive oil
For the Topping
- 250 g minced lamb or beef
- 1 medium onion, finely grated
- 2 cloves garlic, minced
- 1 medium tomato, finely chopped
- ½ green pepper, finely chopped
- 1 tbsp tomato paste
- 1 tbsp red pepper paste (biber salçası)
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp salt
- 2 tbsp finely chopped parsley
- 1 tbsp olive oil
For Serving
- Fresh lemon wedges
- A handful of flat-leaf parsley
- Sliced onions (optional)
Cooking Instructions
Step 1: Prepare the Dough
In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water while mixing until a soft dough forms. Add olive oil and knead for about 8 minutes until smooth and elastic. Cover with a damp cloth and let rest for 45 minutes in a warm place.
Step 2: Prepare the Topping
While the dough rests, prepare the topping. In a bowl, combine minced meat, onion, garlic, tomato, green pepper, tomato paste, red pepper paste, and all spices. Mix thoroughly using your hands to ensure the ingredients are evenly combined and the flavours blend well. Add parsley and olive oil last, stirring gently.
Step 3: Preheat the Oven
Set your oven to 250°C or as high as it will go. Place a baking stone or heavy tray inside to heat up; this helps achieve the crisp texture typical of traditional lahmacun baked in wood-fired ovens.
Step 4: Divide and Shape the Dough
Once risen, divide the dough into four equal balls. On a lightly floured surface, roll each piece into a thin round, about 25 cm in diameter. Aim for paper-thin dough, as authentic lahmacun should be light and crisp, not bread-like.
Step 5: Spread the Topping
Spread a thin layer of the meat mixture evenly over each round, leaving no bare edges. Press gently with a spoon to ensure the topping adheres well to the dough. Avoid thick layers to prevent sogginess.
Step 6: Bake the Lahmacun
Transfer one lahmacun at a time onto the hot tray or stone. Bake for 6–8 minutes until the edges are golden and crisp, and the topping looks cooked but still moist. Repeat with the remaining rounds.
Step 7: For Serving
Immediately after baking, squeeze fresh lemon over the lahmacun and top with parsley or sliced onions. Roll it up and serve warm, as traditionally enjoyed in Turkey.
Step 8: Presentation Tip
Serve on a wooden board or wrap in parchment for an authentic street-food style experience. Pair with ayran (a Turkish yoghurt drink) or a simple salad for balance.
Variations and Substitutions
- Meat: You can use beef instead of lamb for a milder taste.
- Red Pepper Paste Substitute: Use an extra spoon of tomato paste mixed with ½ tsp chilli flakes if unavailable.
- Dough Alternative: Ready-made pizza dough can be used in a pinch, though homemade dough yields the best texture.
- Vegetarian Option: Replace meat with a mix of finely chopped mushrooms, lentils, and walnuts seasoned with the same spices.
Cooking Tips for Perfect Lahmacun
- Always roll the dough very thin; it should be nearly translucent before baking.
- Press the topping firmly onto the dough so it adheres and cooks evenly.
- Use a preheated baking stone or steel tray to mimic traditional oven heat.
- Do not overload with topping; a thin spread ensures crispness.
- Serve immediately while warm for the best texture and flavour.
Lahmacun (Turkish Pizza)
Equipment
- Mixing bowls
- Measuring cups and spoons
- Rolling Pin
- Baking tray or pizza stone
- Oven
- Knife and cutting board
Ingredients
For the Dough
- 250 g plain flour plus extra for dusting
- 1 tsp instant yeast
- ½ tsp sugar
- ½ tsp salt
- 150 ml warm water
- 1 tbsp olive oil
For the Topping
- 250 g minced lamb or beef
- 1 medium onion finely grated
- 2 cloves garlic minced
- 1 medium tomato finely chopped
- ½ green pepper finely chopped
- 1 tbsp tomato paste
- 1 tbsp red pepper paste biber salçası
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp salt
- 2 tbsp finely chopped parsley
- 1 tbsp olive oil
For Serving
- Fresh lemon wedges
- A handful of flat-leaf parsley
- Sliced onions optional
Instructions
- In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water while mixing until a soft dough forms. Add olive oil and knead for about 8 minutes until smooth and elastic. Cover with a damp cloth and let rest for 45 minutes in a warm place.
- While the dough rests, prepare the topping. In a bowl, combine minced meat, onion, garlic, tomato, green pepper, tomato paste, red pepper paste, and all spices. Mix thoroughly using your hands to ensure the ingredients are evenly combined and the flavours blend well. Add parsley and olive oil last, stirring gently.
- Set your oven to 250°C or as high as it will go. Place a baking stone or heavy tray inside to heat up; this helps achieve the crisp texture typical of traditional lahmacun baked in wood-fired ovens.
- Once risen, divide the dough into four equal balls. On a lightly floured surface, roll each piece into a thin round, about 25 cm in diameter. Aim for paper-thin dough, as authentic lahmacun should be light and crisp, not bread-like.
- Spread a thin layer of the meat mixture evenly over each round, leaving no bare edges. Press gently with a spoon to ensure the topping adheres well to the dough. Avoid thick layers to prevent sogginess.
- Transfer one lahmacun at a time onto the hot tray or stone. Bake for 6–8 minutes until the edges are golden and crisp, and the topping looks cooked but still moist. Repeat with the remaining rounds.
- Immediately after baking, squeeze fresh lemon over the lahmacun and top with parsley or sliced onions. Roll it up and serve warm, as traditionally enjoyed in Turkey.
- Serve on a wooden board or wrap in parchment for an authentic street-food style experience. Pair with ayran (a Turkish yoghurt drink) or a simple salad for balance.
