Lahmacun Recipe

1. Activate and mix dough

In a large mixing bowl combine warm water (about 100–110°F / 38–43°C), sugar, and instant yeast. Stir and let sit 5 minutes until foamy. Add flour, semolina (if using), salt, and olive oil.

2. Knead

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook 5–7 minutes on medium-low.

3. First rise

Shape into a ball, lightly oil the bowl, place dough back in, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

4. Prepare vegetables

While the dough is rising, finely chop onion, tomatoes (remove seeds to avoid excess moisture), and red bell pepper. Finely chop parsley and mint if using.

5. Combine topping ingredients

In a bowl combine ground meat, chopped onion, tomatoes, chopped red pepper, tomato paste, red pepper paste (if using), olive oil, parsley, paprika, cumin, red pepper flakes, salt, and black pepper. Mix thoroughly with your hands or a spoon until evenly distributed and slightly pasty—this helps it adhere to the dough. Taste a small amount (if using lamb, cook a tiny pinch in a pan first) and adjust seasoning.

6. Drain if necessary

If the topping is very wet, place it in a fine sieve over a bowl for 10–15 minutes or press gently with a spoon to remove excess liquid so it doesn't make the dough soggy.

7. Preheat oven and prepare pans

Position an oven rack near the top third of the oven and preheat to 500°F (260°C) or the highest setting. If you have a pizza stone, place it in the oven while preheating. Line baking sheets with parchment or lightly dust with semolina/flour.

8. Divide dough

Punch down the risen dough and divide into 8 equal portions (for roughly 8 x 8–9-inch lahmacun) or 6 for larger rounds. Shape each portion into a tight ball and let rest 10 minutes, covered, to relax the gluten.

9. Roll out

On a lightly floured surface, roll each ball into a very thin circle (about 8–9 inches / 20–23 cm) — aim for thickness of a tortilla. Keep other dough balls covered to prevent drying.

10. Top

Spread a thin, even layer (about 2–3 tablespoons) of the meat mixture over each rolled-out dough, leaving a small edge. Use the back of a spoon to press the topping so it is nearly flush with the dough; this ensures even cooking.

11. Bake

Transfer to the preheated oven (onto stone or baking sheet). Bake 5–8 minutes until edges are crisp and topping is cooked and slightly blistered. If your oven has a broiler or grill function, you can broil 1–2 minutes at the end to get char spots — watch carefully.

12. Finish

Remove lahmacun, brush edges lightly with olive oil if desired, and let rest 1 minute. Repeat with remaining rounds. If baking on a baking sheet rather than stone, you may bake two at a time depending on oven size.

13. Serve warm. Squeeze lemon wedges over each lahmacun and sprinkle with chopped parsley or mint. Traditionally, fold or roll with extra parsley, chopped tomatoes, onions, and a squeeze of lemon, then eat immediately.

14. Leftovers: Store cooled lahmacun separated with parchment in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 5–7 minutes or briefly in a hot skillet to crisp.