Lahmacun, often called Turkish pizza, is a thin, crispy flatbread topped with a flavorful mixture of minced meat, tomatoes, onions, garlic, and aromatic spices. It’s a popular street food in Turkey and perfect for a quick lunch, dinner, or snack. Served with fresh herbs, lemon juice, and a drizzle of olive oil, lahmacun is crispy, savory, and irresistibly delicious.
The first time I made lahmacun at home, my kitchen smelled like a Turkish street market. My husband and family couldn’t wait to try it, and we ended up rolling the crispy flatbreads with fresh parsley and lemon, just like we had in Istanbul. It quickly became a favorite in our household, and now whenever we crave something flavorful but light, lahmacun is the go-to meal.
Why This Lahmacun Recipe
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Thin and crispy crust: Perfectly baked flatbread that’s light and crunchy.
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Savory spiced topping: Minced meat mixed with tomatoes, onions, garlic, and spices for authentic flavor.
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Quick and versatile: Can be made in advance or cooked fresh for a fast meal.
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Family-friendly: Loved by kids and adults alike.
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Customizable: Add fresh herbs, lemon, or yogurt for extra flavor.
Ingredients
For the Dough
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2 cups all-purpose flour (about 250 g / 0.55 lb)
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½ teaspoon salt (about 3 g / 0.007 lb)
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½ teaspoon sugar (about 2 g / 0.004 lb)
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1 teaspoon instant yeast (about 3 g / 0.007 lb)
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¾ cup warm water (about 180 g / 0.4 lb)
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1 tablespoon olive oil (about 15 g / 0.03 lb)
For the Topping
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250 g (½ lb) ground beef or lamb
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1 small onion, finely chopped (about 120 g / 0.26 lb)
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1 tomato, finely chopped (about 120 g / 0.26 lb)
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2 garlic cloves, minced (about 6 g / 0.01 lb)
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2 tablespoons tomato paste (about 30 g / 0.07 lb)
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2 tablespoons chopped fresh parsley (about 8 g / 0.02 lb)
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1 teaspoon paprika (about 2 g / 0.004 lb)
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½ teaspoon ground cumin (about 1 g / 0.002 lb)
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Salt and pepper to taste
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Lemon wedges and extra parsley for serving
Directions
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Prepare the dough
In a bowl, combine flour, salt, sugar, and yeast. Gradually add warm water and olive oil, kneading until a soft dough forms. Cover and let rise for 30–45 minutes until slightly puffy. -
Prepare the topping
In a bowl, mix ground meat with chopped onion, tomato, garlic, tomato paste, parsley, paprika, cumin, salt, and pepper until well combined. -
Preheat the oven
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. -
Shape the dough
Divide the dough into 4–6 equal portions. Roll each piece into a thin circle, about 8–10 inches in diameter. -
Add the topping
Spread a thin layer of the meat mixture evenly over each rolled-out dough, pressing it gently. -
Bake
Bake in the preheated oven for 8–12 minutes, until the edges are crisp and the meat is cooked. -
Serve
Garnish with fresh parsley and a squeeze of lemon juice. Roll up or fold and serve warm.
Notes
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Thin dough is key: Roll the dough as thin as possible for authentic texture.
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Optional toppings: Add sliced peppers, yogurt, or sumac for extra flavor.
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Make-ahead: Dough can be prepared in advance and refrigerated for up to 24 hours.
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Serving tip: Pair with a fresh salad or pickled vegetables for a complete meal.
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Freezing tip: Unbaked lahmacun can be frozen for up to 2 months; bake directly from frozen.