Lahmacun Pizza

Lahmacun Pizza 

Lahmacun, often referred to as "Turkish pizza," is a beloved street food and household staple in Turkey and across the Middle East. Despite its nickname, it differs significantly from traditional pizza. Lahmacun is a thin, round flatbread topped with a flavorful mixture of finely ground meat—typically lamb or beef—blended with vegetables, herbs, and aromatic spices.It’s baked quickly in a hot oven until crispy, then traditionally served rolled up with a squeeze of lemon and a handful of fresh parsley, onions, or lettuce. This preparation is often featured in traditional food recipes, where its crispy texture and well-seasoned topping create a perfect balance of simplicity and rich flavor.

Rooted in the culinary traditions of the Levant, Lahmacun is as much a cultural icon as it is a meal. It is fast, affordable, and deeply satisfying, often eaten on the go or as part of a shared meal. Unlike its cheesy Italian cousin, Lahmacun doesn't include cheese or tomato sauce—the toppings themselves are the stars. The dish emphasizes the importance of freshness, spice, and texture in Turkish cuisine, and it continues to gain popularity internationally for its lightness, depth of flavor, and versatility.

Lahmacun Recipe

Servings: 4–6 lahmacuns
Prep Time: 1.5 hours (including dough rise)
Cook Time: 6–8 minutes per lahmacun

Ingredients

For the Dough:

• 3 cups (375 g) all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 2 ¼ tsp (1 packet) active dry yeast
• 1 cup (240 ml) warm water
• 2 tbsp olive oil

For the Topping:

• 250 g (½ lb) ground lamb or beef (or a mix)
• 1 small onion, finely grated or minced
• 1 medium tomato, grated or finely chopped
• ½ red bell pepper, finely chopped
• 2–3 garlic cloves, minced
• ¼ cup flat-leaf parsley, finely chopped
• 1 tbsp tomato paste
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp chili flakes (optional, for heat)
• Salt and pepper to taste
• 1 tbsp olive oil

For Serving:

• Lemon wedges
• Fresh parsley or mint
• Thinly sliced onions
• Optional: shredded lettuce, sliced tomatoes, pickles

Instructions

1.   Prepare the Dough:

o   In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.

o   Combine flour and salt in a large bowl. Add yeast mixture and olive oil. Knead for 8–10 minutes until soft and elastic.

o   Cover and let rise in a warm spot for 1 hour, or until doubled in size.

2.   Make the Topping:

o   In a bowl, mix the ground meat with onion, tomato, bell pepper, garlic, parsley, tomato paste, and spices.

o   Add olive oil and mix thoroughly to form a moist, spreadable mixture. Set aside.

3.   Preheat the Oven:

o   Preheat your oven to 475°F (245°C) with a baking tray or pizza stone inside.

4.   Shape and Assemble:

o   Divide the dough into 4–6 equal balls. Roll each one into a very thin round (about 10 inches in diameter).

o   Spread a thin, even layer of the meat mixture over the surface of each dough round, pressing it gently into the dough.

5.   Bake:

o   Carefully place the prepared lahmacun on the hot tray or stone.

o   Bake for 6–8 minutes, or until the edges are crisp and the topping is cooked through.

6.   Serve:

o   Immediately serve hot, garnished with fresh parsley, onions, and a squeeze of lemon.

o   Optionally, add lettuce or tomatoes, roll it up, and enjoy it like a wrap.

Lahmacun is light yet full of flavour, making it ideal for lunch, a snack, or part of a larger meal. Its balance of herbs, spice, and crispiness makes it a true gem of Turkish cuisine.

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