Lahmacun Deal Recipe

Activate yeast and combine

In a large bowl, whisk warm water (about 38–43°C) with sugar and instant yeast. Let sit 5–7 minutes until foamy.

Add flour and salt to a stand mixer bowl (or large mixing bowl). Make a well and pour in foamy yeast mixture and olive oil. Mix with dough hook on low-medium speed 4–5 minutes until a soft, slightly tacky elastic dough forms. If mixing by hand, stir until combined then knead on a lightly floured surface for 8–10 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place 60–90 minutes until doubled.

Punch down dough and divide depending on desired size: for 5 large lahmacuns divide into 5 equal portions (~300–320 g each). For 10 medium divide into 10 portions (~150–170 g each). Cover portions and rest 15 minutes before rolling.

Prepare vegetables: finely grate the onions (squeeze out excess liquid if very watery), finely chop tomatoes and red pepper, and finely chop parsley.

In a large bowl combine ground meat with grated onion, chopped tomatoes, red pepper, parsley, tomato paste, olive oil, paprika, ground cumin, red pepper flakes, salt, black pepper, and lemon juice.

Mix thoroughly with clean hands or a sturdy spoon until a uniform, slightly loose paste forms. Taste a small raw pinch (optional) for seasoning and adjust salt, lemon, or spices as needed. Chill the mixture 20–30 minutes to let flavors meld; this also firms it slightly for easier spreading.

Preheat oven to 260°C (500°F) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If you have a convection setting, use it to promote even browning.

Lightly dust peel or another baking sheet with semolina or cornmeal. Working with one dough portion at a time, roll or press each piece into a very thin round or oval about 25–30 cm (10–12 in) for medium, larger for the 5-piece option. The thinner the dough, the crispier the result.

Spread a thin, even layer (about 3–4 mm thick) of the chilled meat mixture over each rolled dough, leaving a tiny 1 cm border. Do not overload — a thin layer ensures the lahmacun crisps and cooks quickly.

Slide lahmacun onto the preheated stone or baking sheet. Bake 5–8 minutes until edges are golden and meat is cooked through; time depends on thickness and oven temperature. Bake in batches to avoid overcrowding.

Remove baked lahmacun to a cooling rack. Repeat assembly and baking with remaining dough and topping. If desired, keep finished lahmacuns covered loosely with foil to retain warmth while finishing others.

Garnish: sprinkle extra chopped parsley over each lahmacun and serve with lemon wedges for squeezing. Serve hot alongside chilled 2L Coca-Cola bottles (2 included in deal).