Lahmacun
A Crispy, Savoury Delight for Busy Days
In the early 2000s, Lahmacun was a convenience food for Istanbulites; usually ordered from the best on the block when we didn’t have the time or energy to even cook eggs! Growing up, this ultra-thin, crusty Turkish flatbread topped with a savoury blend of ground beef, vegetables, and warm spices was always a special treat. After moving to Canada, we could not find any local Turkish restaurants…So, we perfected the homemade Lahmacun, and figured you might like it, too.
Lahmacun is one of those dishes that must be eaten with fingers (please, no cutlery). Perhaps as a consequence, sharing a meal of Lahmacun creates an instant feeling of camaraderie —as if you have overcome a long, arduous task, and are now enjoying the spoils, together. This over-sized wrap has the perfect ratio of fresh garnishes to spiced beef to comforting bread crust. The thin, crispy dough combined with the rich flavours of tomatoes, peppers, and parsley, complemented by fresh garnishes like parsley, sumac, onions, and a generous squeeze of lemon juice, makes for a dish that's as much about tradition as it is about flavour and comfort.
Lahmacun has a way of bringing people together, whether you’re enjoying it warm out of the oven or wrapping it up with fresh herbs and devouring it on the go. Served with a cold glass of salty Ayran or Şalgam, it’s the perfect meal for those busy days.…
LAHMACUN: THE FAMOUS TURKISH PIZZA
Note: By clicking on this video, you allow third parties (YouTube and Google) to access your data. Visit our privacy policy for more info.
Ingredients
(makes 10 lahmacun)
For the Topping:
600 g ground beef (medium fat)
450 g (~3 medium) onions
500 g (~3 medium) tomatoes
200 g (~1 large) sweet red pepper
3-4 garlic cloves
½ bunch fresh parsley
1 tbsp tomato paste
1 tbsp pepper paste
1 tbsp salt
1 tbsp isot
½ tbsp cumin
½ tbsp paprika
½ tbsp ground black pepper
1 tsp flaked red pepper
¼ cup olive oil
¼ cup water (if needed, for consistency)
For the Garnishes:
1 large red onion
1 tbsp isot
1 tbsp sumac
½ bunch fresh parsley
1 large tomato
2-3 lemons
For the Dough*:
3 cups flour
1½ cups water
½ tbsp salt
Directions
PREPARATION
The Topping**
Finely dice and mince the onions and garlic***.
Place the minced onion and garlic in a large bowl. Add ½ tbsp salt and crush the mixture with your hands for about 1 minute. Let it rest while you prepare the other ingredients.
Discard the stem and seeds of the red pepper. Finely dice and mince it, along with the parsley and tomatoes, placing each into separate bowls.
Combine the topping ingredients in a large bowl in the following order:
To the salted onion and garlic mixture, pour in ¼ cup olive oil, then add 1 tbsp tomato paste, 1 tbsp pepper paste, 1 tbsp isot, ½ tbsp salt, ½ tbsp cumin, 1 tsp red pepper flakes, ½ tbsp paprika, and ½ tbsp ground black pepper.
Stir well, then add the minced red pepper, parsley, and tomatoes.
Finally, add the ground beef and knead the mixture until it develops into a rough and juicy paste. If the mixture is too thick, add ¼ cup water at this stage.
Cover and refrigerate.
The Garnish
Thinly slice the red onion into semi-circles. Toss with 1 tbsp isot and 1 tbsp sumac, and set aside.
Wash and drain ½ a bunch of parsley, discard the hard stems, and set aside.
The Dough
In a large bowl, combine 3 cups of flour and ½ tbsp salt. Add 1½ cups water and mix until a dough forms.
Knead for 4-5 minutes until smooth. Cover and let it rest for 30 minutes.
Roll the dough into a long cylinder, then divide it into 50-60 g pieces. Form these pieces into small balls, cover, and rest for 10 more minutes.
BAKING
Roll each dough ball into a thin round (25-30 cm wide).
Spread 2-3 tbsp of the topping mixture over each dough round in a thin, even layer.
Transfer to a parchment-lined^ oven tray and bake in a preheated oven at 400°F (200°C) for 10-15 minutes. (If using tortillas, spread the topping on the tortilla and bake in the same way.)
SERVING
Serve Lahmacun hot, wrapped with fresh parsley, tomato slices, sumac onions, and a generous squeeze of lemon juice. Pair with a cold glass of salty Ayran or spicy Şalgam for the perfect balance of crispy dough, savoury toppings, and fresh herbs. Once you’ve made it at home, you’ll be hooked on the comforting flavours and textures of this delightfully convenient dish!
Afiyet olsun!
Notes from the Kitchen
*You can skip making the dough and use 8-10 large tortillas instead.
** Taste and texture of the topping foretell the quality of a Lahmacun. Basically, the vegetables should be diced very finely, but remain visible.
*** While it’s tempting to use a food processor, chopping by hand yields better texture, flavour, and visual quality. Masters of eastern Turkish cuisine (e.g. lahmacun, kebap) use special knives for this process, but a regular chef’s knife should suffice for this homemade dish.
^Parchment paper makes it easier to transfer baked lahmacuns to plates, simplifying the repeated baking process for getting through the whole batch.
