When visiting Turkey, whether it’s Istanbul, a beach resort, Cappadocia, or somewhere else, one food definitely has to be on your must-try list.
I’m talking about lahmacun.
Sometimes known as Turkish pizza (although it’s nothing like pizza), this is a dish you’ll see everywhere. In fact, it’s one of the most popular takeaway dishes in the entire country.
Once you try it, you’ll be hooked, I guarantee.
So, let’s delve into the wonders of lahmacun, and then you can learn how to make it!
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What Is Turkish Lahmacun?
Lahmacun is a major favorite, and it can be eaten as a snack or as a main meal with extras. Pronounced “la-ma-joon”, it is effectively a type of thin, crispy flatbread that is topped with a mixture of minced lamb/beef, onions, peppers, tomato paste, parsley, and spices.
It’s all blended together into a mixture that is pressed on top of the dough and then cooked in a wood-fired oven.
When you see lahmacun being cooked in restaurants, it looks very fancy, and the ovens are huge. The good news is that there are several easier ways to do it at home, and you don’t have to scrimp on taste.
The word “lahmacun” itself comes from Arabic and means “meat with dough.”
Its history dates back centuries, with its origins believed to be in the southeastern part of Turkey, particularly in the region of Gaziantep.
It is a popular and delicious dish enjoyed throughout the country and beyond. In fact, it has become a popular street food dish in Lebanon, Syria, and Armenia, each adding its own unique twist.
Where Can You Get This Turkish Pizza?
You’ll find lahmacun everywhere in Turkey. Even in a tourist resort, it’s sold in kebab restaurants and shops.
Typically sold alongside pide, lahmacun is a takeaway favorite so if you’re feeling a little hungry after a night out in Turkey, simply call your local takeaway and order a delicious lahmacun or two … or three …
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How Should You Eat/Serve Lahmacun?
When it comes to enjoying lahmacun, there are a few key tips to keep in mind:
How To Serve Lahmacun – Topping Ideas
When serving lahmacun at a gathering or meal, you can present it whole on a large platter or cut it into smaller pieces for easier sharing.
Accompany lahmacun with fresh lemon wedges, parsley, and pickled vegetables on the side for added freshness and crunch.
For those who like their lahmacun with an extra kick of spice, keep some extra sumac and red pepper flakes on the table.
How To Eat Lahmacun
There is no right or wrong way to eat lahmacun; it’s really up to you. However, if you want to go down the traditional route, here’s what you should do.
- Fold the lahmacun in half and tear it upwards to create two separate pieces
- You can add any vegetables you want, such as parsley, other green leaves, tomatoes, or onions—go to town!
- Take a wedge of lemon and squeeze all over the lahmacun – the more, the better!
- Roll the lahmacun up like a wrap and eat with your hands. Trust me, nobody eats lahmacun with a knife and fork!
Remember, lahmacun is best enjoyed fresh out of the oven when the crust is still crispy, and the toppings are piping hot.
Cook Lahmacun WIth This Easy Lahmacun Recipe
If you recently returned from Turkey and are craving lahmacun or if you simply want to learn and try it for the first time, here’s how to make this delicious dish at home.
I’ll give you the authentic Turkish way and the cheat’s version – which I promise tastes just as good.
How To Make Lahmacun
Enjoy the flavors of Turkey with this easy Lahmacun recipe. Make authentic dough from scratch, or use tortilla wraps for a quick version. Top with a savory blend of ground lamb or beef, tomatoes, onions, garlic, and spices. Bake until golden and serve hot with a squeeze of lemon and fresh parsley. Perfect for a delicious homemade treat!
Ingredients
For the dough
- 2 1/2 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup warm water
- Or if you want to do an easier version, you can use thin tortilla wraps instead of making the dough
For the topping
- 1/2 lb (250 g) ground lamb or beef
- 1 onion, finely chopped
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1/4 cup parsley, chopped
- 2 tbsp tomato paste
- 1 tbsp red pepper paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp sumac
- Salt and pepper to taste
Instructions
Making the Dough from Scratch
- Activate the Yeast. In a small bowl, mix 1 cup of warm water (not hot, just warm to the touch) with 1 tsp sugar and 1 tsp active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy (bubbles will appear on the surface).
- Prepare the Flour Mixture. In a large mixing bowl, combine 2 1/2 cups all-purpose flour and 1/2 tsp salt.
- Form the Dough. Gradually pour the frothy yeast mixture into the flour mixture. Stir with a spoon until a dough begins to form.
- Knead the Dough. Transfer the dough onto a floured surface. Knead it with your hands for 5-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it is too dry, add a bit more water.
- Let the Dough Rise. Place the kneaded dough into a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for 1-2 hours or until it has doubled in size.
Using Tortillas (Cheat’s Version)
- Simply open the packet of thin tortilla wraps.
Prepare the Topping
- Blend the Vegetables and Spices. In a blender or food processor, combine 1 finely chopped onion, 2 diced tomatoes, 3 minced garlic cloves, 1/4 cup chopped parsley, 2 tbsp tomato paste, 1 tbsp red pepper paste, 1 tsp ground cumin, 1 tsp paprika, sumac, salt, and pepper. Blend until you get a smooth mixture.
- Mix with Meat. Transfer the blended mixture to a large bowl. Add 1/2 lb of ground lamb or beef. Use your hands to mix everything thoroughly until well combined.
Assemble and Bake
- Preheat the Oven. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Roll Out the Dough. If using homemade dough, divide it into small balls. Roll each ball out on a floured surface into a thin circle (the thinner, the better). Ideally, around 1/8 inch (3 mm)
- Top the Dough. Place the dough circles, or tortilla wraps on the baking sheet. Spread a generous amount of the meat mixture evenly over each circle and lightly press into the dough
- Bake. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the meat is fully cooked.
Serve
Serve the Lahmacun hot, topped with a squeeze of lemon juice and some fresh parsley. Enjoy!
Final Word On Making Lahmacun At Home
It’s that easy!
Yes, it does taste better when it’s done in a restaurant by chefs who have years of experience making lahmacun in a wood-fired oven. Of course, it does. But if you want to cook it at home, this recipe is a winner.
If you don’t have time to make the dough, tortilla wraps are a great substitution. Sure, they don’t get quite as crispy as the homemade dough, and they aren’t as easy to roll once they’re cooked, but they do the job, and they taste amazing.
Enjoy your lahmacun!