Lahmacun (turkish Pizza) Recipe

Activate yeast

In a small bowl, stir warm water (about 105–110°F / 40–43°C) with sugar and the active dry yeast. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine flour and salt. Make a well, add activated yeast and olive oil. Stir until a shaggy dough forms.

Knead and proof

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 5–7 minutes). Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough, divide into 8 equal pieces for small lahmacun (about 90–100 g each). Shape into balls, cover and let rest 15 minutes to relax the gluten for easier rolling.

Prepare vegetables

While the dough rises, finely chop onion, tomato, red bell pepper, parsley and mince garlic. Place chopped vegetables in a large bowl and gently squeeze out any excess liquid from the tomatoes; discard the liquid.

Combine meat and seasonings

Add ground lamb to the bowl with the vegetables. Add tomato paste, red pepper flakes, paprika, ground cumin, salt and black pepper. Drizzle 1 tablespoon olive oil over the mixture.

Mix thoroughly

Use your hands or a spoon to mix until well combined and paste-like in texture (this helps it cling to the dough). Taste a small raw piece by quickly searing in a hot pan if desired to check seasoning, then adjust salt/pepper if needed.

Preheat oven

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, oil it lightly and place in oven to heat as well.

Roll out dough

On a lightly floured surface, roll each dough ball as thin as possible into a 9–10 inch round (lamaçun are very thin). Aim for about 1/8 inch thickness; keep covered while working to prevent drying.

Top the lahmacun

Spread a thin, even layer (about 2–3 tablespoons) of the lamb-vegetable mixture over each rolled dough, pressing to adhere and spread to the edges. The layer should be thin so it cooks quickly and crisps the dough.

Bake

Bake on the preheated stone or baking sheet for 6–9 minutes, until edges are crisp and topping is cooked. Rotate halfway if your oven has hot spots. For a very hot oven (broiler or pizza oven), baking time may be 2–4 minutes—watch closely.

Finish

Remove lahmacun from oven. Immediately squeeze a little lemon over each, sprinkle sumac if using, and scatter some fresh mint or parsley. Fold or roll and serve hot with lemon wedges and yogurt or ayran on the side.

Serve 1–2 lahmacun per person as a main (depending on appetite). Offer lemon wedges, sumac, fresh mint and yogurt/ayran. To eat, spread a little yogurt if desired, squeeze lemon, add herbs, then fold or roll and bite.