Lahmacun (Turkish Flatbread with Minced Meat)

Name: Lahmacun (Turkish Flatbread with Minced Meat)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Turkish
Ingredients: 400 g all-purpose flour; 1 tsp instant dry yeast; 1 tsp sugar; 1 tsp salt; 220 ml warm water; 2 tbsp olive oil; 350 g minced lamb or beef; 2 pcs ripe tomatoes; 1 pcs red bell pepper; 1 pcs green bell pepper; 1 pcs onion; 3 clove garlic; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp red pepper flakes (pul biber); 0.5 tsp dried oregano; 0.25 tsp ground cinnamon; to taste salt; to taste black pepper; 1 bunch fresh flat-leaf parsley; fresh flat-leaf parsley; 1 pcs red onion; 2 pcs lemon; 1 tsp sumac

Lahmacun is a beloved Turkish street food — ultra-thin, crispy flatbreads topped with a richly spiced mixture of minced lamb, tomatoes, peppers, and herbs. Straight from a blazing hot oven, they are rolled up with fresh parsley, sliced onions, and a squeeze of lemon for an irresistibly satisfying bite.

Ingredients

400 g all-purpose flour
1 tsp instant dry yeast
1 tsp sugar
1 tsp salt
220 ml warm water
2 tbsp olive oil
350 g minced lamb or beef
2 pcs ripe tomatoes
1 pcs red bell pepper
1 pcs green bell pepper
1 pcs onion
3 clove garlic
2 tbsp tomato paste
1 tsp ground cumin
1 tsp sweet paprika
1 tsp red pepper flakes (pul biber)
0.5 tsp dried oregano
0.25 tsp ground cinnamon
to taste salt
to taste black pepper
1 bunch fresh flat-leaf parsley
fresh flat-leaf parsley
1 pcs red onion
2 pcs lemon
1 tsp sumac

Instructions

Make the dough: In a large bowl, combine flour, instant yeast, sugar, and salt. Add warm water and olive oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 45 minutes, or until roughly doubled in size.
Prepare the meat topping: In a food processor, pulse the grated tomatoes, red and green bell peppers, grated onion, and garlic until finely minced but not completely puréed — you want a slightly chunky paste. Transfer to a large bowl and add the minced meat, tomato paste, cumin, paprika, red pepper flakes, oregano, cinnamon, chopped parsley, salt, and black pepper. Mix thoroughly with your hands until everything is evenly combined. The topping should be spreadable but not watery; if it seems too wet, let it rest for 5 minutes and drain any excess liquid.
Preheat the oven: Place a large baking stone or an inverted heavy baking sheet on the top rack of your oven. Preheat to 260°C (500°F) — as hot as your oven will go — for at least 30 minutes. This intense heat is key to achieving a thin, crispy lahmacun.
Divide and roll the dough: Punch down the risen dough and divide it into 6 equal balls (about 100 g each). On a well-floured surface, roll each ball out into a very thin round or oval shape, roughly 25–28 cm in diameter and almost paper-thin. Transfer each round to a sheet of baking parchment.
Top the flatbreads: Spoon 2–3 tablespoons of the meat topping onto each dough round. Using the back of a spoon or your fingers, spread it in a very thin, even layer all the way to the edges — nearly every millimetre should be covered. The thinner the layer, the better the final result.
Bake the lahmacun: Slide one or two lahmacun (still on the parchment) directly onto the preheated baking stone or sheet. Bake for 6–8 minutes, until the edges are lightly charred and crispy and the meat topping is fully cooked through. Repeat with the remaining flatbreads. Work in batches and keep finished ones warm, loosely covered with foil.
Serve immediately: Transfer the hot lahmacun to a board. Top each one with fresh parsley leaves and sumac-dusted red onion slices. Squeeze lemon juice generously over the top, roll up tightly like a wrap, and eat straight away. In Turkey, lahmacun is often served alongside a glass of cold ayran (salted yogurt drink).