Lahmacun Recipe

make dough

In a large mixing bowl, whisk together 3 cups flour, 2 tsp instant yeast, 1 tsp salt and 1 tsp sugar. Make a well and add 1 cup warm water and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or beat with a stand mixer and dough hook for 5–6 minutes). If dough is very sticky, add up to 2 tbsp more flour.

first rise

Shape dough into a ball, lightly oil the bowl, place dough back in, cover with plastic wrap or a damp towel, and let rest in a warm place for 45–60 minutes until slightly puffed but not doubled.

portion dough

Punch down gently and divide into 6 equal pieces for thin 10–11 inch lahmacun (or 8 pieces for smaller). Cover portions with a towel and let rest for 10 minutes to relax the gluten before rolling.

prepare vegetables

While the dough rises, finely dice 1 onion, 1 tomato, 1/2 red and 1/2 green bell pepper. Finely chop 1/2 cup parsley. Place the diced vegetables and parsley in a large bowl.

combine with lamb

Add 1 lb lean minced lamb to the bowl with the vegetables. Add 2 tbsp tomato paste, 1 tbsp red pepper paste (if using), 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp ground cumin, 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp red pepper flakes (optional) and 1 tbsp lemon juice.

mix until paste-like

Using your hands or a sturdy spoon, mix the lamb and vegetables thoroughly for 2–3 minutes until the mixture becomes almost paste-like and evenly combined. This helps the topping adhere to the thin dough and spread smoothly.

taste and adjust

Taste a small raw amount (optional) for seasoning, or cook a tiny patty in a skillet to check salt and spice levels; adjust with a pinch more salt, lemon juice, or pepper as needed.

preheat oven

Position an oven rack near the top and preheat the oven to 500°F (260°C). If you have a pizza stone, place it on the top rack while preheating. Alternatively, use an inverted heavy baking sheet and preheat it.

roll out dough

On a lightly floured surface, roll one dough ball as thin as possible into a 10–11 inch round (about 1–2 mm thick). The thinner the better for traditional lahmacun.

spread topping

Place the rolled dough on a piece of parchment paper or a floured peel. Using the back of a spoon or an offset spatula, spread a thin, even layer (about 2–3 mm) of the lamb-vegetable mixture over the entire surface, leaving no thick clumps. The layer should be very thin so the dough crisps beneath it.

bake

Transfer to the preheated pizza stone or baking sheet and bake for 5–7 minutes until the edges are crisp and the topping is cooked through. Watch closely — at 500°F it can take 3–6 minutes depending on oven and thickness.

repeat

Repeat rolling, topping and baking with the remaining dough and mixture. If oven space is limited, keep finished lahmacun warm in a low oven (200°F / 95°C) on a rack while you bake the rest.

finish and serve

Once baked, slide lahmacun onto a board. Sprinkle with 1/4 cup fresh parsley leaves and a few tablespoons of thinly sliced onions (previously soaked briefly in cold water and drained) if desired. Season with a light dusting of sumac (1 tsp) and squeeze a lemon wedge over the top before folding or rolling and serving.

presentation

Serve warm, 2–3 lahmacun per person as a main with extra lemon wedges on the side. Provide additional parsley and sliced onions for guests to add as desired.