Name: Lahmacun
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 300 g All-purpose flour (plus extra for rolling); 180 ml Water (lukewarm); 5 g Instant yeast; 6 g Salt (divided); 400 g ground lamb (lean); 180 g Tomato (grated and excess liquid drained); 120 g yellow onion (finely chopped); 100 g red bell pepper (finely chopped); 30 g Flat-leaf parsley (finely chopped); 30 ml Olive oil (divided); 6 g Aleppo pepper; 4 g ground cumin; 4 g paprika; 2 cloves Garlic (finely grated); 1 lemon lemon (wedges for serving)

How to prepare

Combine the flour, yeast, and 4 g of the salt in a bowl. Add the lukewarm water and 15 ml of the olive oil, then mix until a shaggy dough forms. Knead for 6 to 8 minutes until smooth and elastic.

Shape the dough into a ball, place it in a lightly oiled bowl, cover, and rest at room temperature for 45 to 60 minutes, until visibly puffed.

Heat the oven to 250°C with a heavy baking tray or baking stone inside for at least 30 minutes. In a large bowl, mix the lamb, grated tomato, onion, bell pepper, parsley, remaining salt, Aleppo pepper, cumin, paprika, garlic, and the remaining 15 ml olive oil until evenly combined.

Divide the dough into four equal pieces. On a floured surface, roll each piece into a very thin round about 25 cm wide, lifting and turning it as needed to prevent sticking.

Spread one-quarter of the lamb mixture over each dough round, pressing it almost to the edge in a thin, even layer. Leave no thick mounds of meat, which would cook unevenly.

Lahmacun dough covered with an even lamb topping

AI-generated image

Carefully transfer one topped round to the hot tray or stone. Bake for 5 to 7 minutes, until the crust is browned and blistered at the edges and the lamb reaches 74°C in the center. Repeat with the remaining lahmacun.

Freshly baked lahmacun with blistered edges

AI-generated image

Serve immediately with lemon wedges and extra parsley. For a softer, foldable texture, stack the hot flatbreads and cover them with a clean towel for 2 minutes before serving.

Why this recipe works

A very thin dough provides a crisp, blistered base while the finely minced lamb topping stays moist from tomato and onion. Aleppo pepper, cumin, and paprika give the classic savory warmth without overwhelming the fresh herbs.

Storage and reheating

How to store it

Cool completely, stack with parchment, and refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months, wrapped individually.

How to reheat it

Reheat from refrigerated in a 220°C oven for 5 to 7 minutes, or from frozen for 10 to 12 minutes, until hot and crisp. Avoid microwaving, which softens the crust.