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Lahmacun

Lahmacun
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Make authentic Turkish Lahmacun at home with this easy recipe featuring a thin, crispy flatbread topped with a flavorful blend of seasoned ground lamb or beef, fresh vegetables, and aromatic spices. Perfectly balanced and customizable, this dish promises a crispy texture and vibrant taste reminiscent of classic Turkish street food.

Ingredients

Scale

Dough Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup warm water
  • 2 tablespoons olive oil

Topping Ingredients

  • 200g ground lamb or beef
  • 2 medium tomatoes, finely chopped
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red chili flakes (adjust to taste)
  • 1 tablespoon olive oil
  • Salt to taste

Instructions

  1. Prepare the Dough: In a large bowl, combine all-purpose flour, salt, warm water, and olive oil. Knead the mixture until smooth and elastic, about 8-10 minutes. Cover and let the dough rest for at least 30 minutes to develop gluten and achieve a stretchy, thin crust.
  2. Make the Topping: Finely chop the tomatoes, onion, red bell pepper, and parsley. In a mixing bowl, combine the chopped vegetables with ground meat, tomato paste, minced garlic, olive oil, and spices (paprika, cumin, black pepper, red chili flakes). Mix thoroughly so the flavors are evenly distributed.
  3. Roll Out the Dough: Divide the rested dough into small equal-sized balls. On a lightly floured surface, roll each ball out very thinly into an 8-10 inch diameter circle. The thinner you roll, the crispier the base will be.
  4. Spread the Topping: Evenly spread a thin layer of the meat and vegetable mixture over each dough circle. Cover the surface but do not overload to keep the crust crisp.
  5. Bake to Perfection: Preheat your oven to its highest temperature (ideally around 500°F/260°C). Place the Lahmacun on a baking sheet or pizza stone and bake for 7-10 minutes until the edges are crisp and the topping is cooked through.

Notes

  • Use warm water to help activate yeast if using (optional) for a lighter crust.
  • Roll dough as thin as possible (about 2-3 mm) to achieve a crispy texture.
  • Finely chop topping ingredients for even cooking and flavor blending.
  • Apply topping in a thin layer to prevent sogginess and maintain crispness.
  • Preheat oven thoroughly for a quick bake and crispy results.
  • Allow dough to rest to make rolling easier and improve texture.

Nutrition

Keywords: Lahmacun, Turkish flatbread, Turkish street food, ground lamb recipe, crispy flatbread, minced meat topping, Middle Eastern cuisine, homemade Lahmacun

Find it online: https://gourmetglazing.com/lahmacun/