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Turkish · Dinner

Lahmacun

Non-vegMedium

Diet: Non-veg · High-protein

Lahmacun is a Turkish dish. Spread meat thinly so it cooks with the bread.

Prep
35 min
Cook
20 min
Rest, soak, marinate or chill
60 min
Total
115 min
Servings
6
Difficulty
Medium
Cuisine
Turkish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Lahmacun. The photograph includes lemon and salad garnish not included in this recipe.
The photograph includes lemon and salad garnish not included in this recipe. Representative photograph of Lahmacun. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Dough

Topping

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 60 min

  1. Mix 400 g plain flour, 240 ml warm water, 4 g instant yeast, 1 tsp salt, knead 8 minutes and rise covered 60 minutes.

Top · About 12 min

  1. Heat oven to 240°C / 465°F with a tray inside. Mix 350 g minced beef, 150 g onion, finely minced, 150 g red pepper, finely minced, 200 g tomatoes, finely chopped, 20 g tomato paste, 20 g parsley, 1 tsp paprika, ½ tsp salt. Divide dough into six, roll thin and spread a thin layer of topping to the edges.

    Check: The food must be hot through at 240°C / 465°F.

Bake · About 10 min

  1. Transfer carefully to hot tray; bake batches 8–10 minutes until crisp and beef reaches 71°C / 160°F.

    Check: Look for this result: crisp and beef reaches 71°C / 160°F.

Tips

  • Spread meat thinly so it cooks with the bread.
  • Judge Lahmacun by the texture and doneness signs in its steps. Your pan and heat affect how long Lahmacun takes to cook.

Substitutions

  • Use minced lamb for a richer topping.

Storage

  • Get perishable Lahmacun into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lahmacun within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Lahmacun to 74°C / 165°F, stirring or turning it for even heating. When Lahmacun is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Lahmacun includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Lahmacun becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Lahmacun one day ahead. For Lahmacun, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lahmacun on the day of serving.

FAQ

What matters most when making Lahmacun?

Spread meat thinly so it cooks with the bread.

What can I substitute in Lahmacun?

Use minced lamb for a richer topping.

Can I prepare Lahmacun ahead?

Prepare the measured ingredients for Lahmacun one day ahead. For Lahmacun, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lahmacun on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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