Lahmacun (Turkish Pizza)
Lahmacun – often referred to simply as Turkish pizza – is one of Turkey's most iconic street foods. Its origins date back to Mesopotamia, where a meat mixture baked on flatbread was known even in ancient times. In its modern form, it became a mass catering hit in the 20th century, especially in the southeastern regions of Turkey. The dough for lahmacun is extremely thin and crispy, topped with a flavorful ground meat layer enriched with tomatoes, onions, garlic, and parsley. It is eaten fresh, drizzled with lemon juice, and then rolled up – even while walking. Tip: If you're expecting guests, make mini lahmacuns that are easy to hold in your hand. Lahmacun is perfect for a quick dinner or a light weekend lunch – and it's sure to impress everyone!
Ingredients for this recipe
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Preparation Steps
1
For the dough, mix the flour with the yeast and salt, then gradually add the water and olive oil. Knead thoroughly until you get a smooth, elastic dough. Cover and let rise for 1 hour. Tip: Use lukewarm water to activate the yeast.
2
Meanwhile, prepare the meat topping: mix the ground meat with the finely chopped tomatoes, onion, crushed garlic, parsley, paprika, and cumin. Season with salt and pepper to taste. Tip: If you want a creamier topping, pulse it briefly in a food processor.
3
Divide the risen dough into 4 equal portions and roll them out on a floured surface into very thin, circular flatbreads. Spread each flatbread with the meat mixture. Tip: Don't spread the layer too thickly, or it will make the dough soggy.
4
Bake in a preheated oven at 430°F (220°C) on a baking sheet lined with parchment paper for 8–10 minutes, until the dough is crispy and the meat is browned. Watch carefully to prevent overcooking!
5
Before serving, garnish with fresh parsley, sliced tomatoes, red onion, and lemon wedges. Tip: Squeeze a little lemon juice over the top before rolling it up.
