Mini Lahmacun Recipe

Activate yeast: pour warm water (about 105–115°F / 40–46°C) into a small bowl, stir in sugar and yeast. Let sit 5–8 minutes until foamy.

Mix dough: in a large bowl combine flour and salt. Make a well, add yeast mixture and olive oil. Mix with a spoon until a shaggy dough forms, then turn out onto lightly floured surface.

Knead: knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tablespoons more flour; it should be soft but not sticky.

First rise: shape dough into a ball, place in a lightly oiled bowl, cover with plastic or a towel and let rise in a warm place until doubled, about 45–60 minutes.

Divide: punch dough down and divide into 8 equal pieces (about 2 oz / 55 g each) for mini lahmacun. Shape each piece into a small ball, cover and rest 15 minutes to relax the gluten.

Prepare vegetables: finely dice onion, tomatoes and peppers. If using tomato grated, squeeze out excess liquid so topping won’t be soggy.

Combine ingredients: in a medium bowl place minced lamb, diced onion, diced tomatoes, diced peppers and chopped parsley. Add tomato paste, olive oil, paprika, cumin, red pepper flakes, salt, black pepper and lemon juice.

Mix thoroughly: using your hands or a spoon, mix the topping until it becomes a cohesive paste — this helps it stick to the dough and cook evenly. Taste a tiny bit of raw mixture (optional) and adjust salt or lemon.

Chill briefly: cover and refrigerate the mixture 10–15 minutes while the dough rests. This firms the topping and makes it easier to spread thinly.

Preheat oven: position a rack near the top and preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating; otherwise use an inverted baking sheet.

Roll out dough: working with one dough ball at a time on a lightly floured surface, roll into a very thin round about 6–7 inches (15–18 cm) in diameter. Aim for near paper-thin thickness but keep edges slightly thicker.

Apply topping: place rolled dough on a piece of parchment or a floured peel. Using the back of a spoon or your hand, spread a thin, even layer (about 2–3 mm) of the lamb mixture over the surface, leaving a tiny 3–4 mm border. Do not overload — thin layer is key.

Bake: transfer parchment (or peel) with the topped lahmacun onto the hot stone or baking sheet. Bake 5–7 minutes until edges are crisp and topping is cooked through and slightly browned. If you prefer, broil 30–60 seconds at the end to char edges lightly—watch closely.

Brush and cool: remove from oven, brush edges lightly with olive oil for shine. Transfer to a rack and let cool 1–2 minutes before serving.

Garnish: sprinkle chopped parsley and a pinch of sumac or crushed red pepper over each mini lahmacun. Serve with lemon wedges to squeeze over just before eating.

Serve suggestion: fold or roll the mini lahmacun around extra parsley and a squeeze of lemon, or serve flat as a small appetizer. Best eaten warm.