Lahmacun

Name: Lahmacun
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 250 g all-purpose flour; 1 tsp salt; to taste salt; 1 tsp sugar; 1 tsp instant yeast; 150 ml warm water; 2 tbsp olive oil; 250 g ground lamb or beef; 250 g all-purpose flour; 1 tsp salt; 1 tsp sugar; 1 tsp instant yeast; 150 ml warm water; 2 tbsp olive oil; 250 g ground lamb or beef; to taste salt

Lahmacun is a thin, crispy Turkish pizza topped with a savory mixture of ground lamb or beef and aromatic spices. The simple dough of flour, yeast, and warm water yields a light crust that crisps perfectly in a hot oven, making it ideal for a quick family dinner or casual gathering.

Maker: Anna Sofía

From: Facebook(view original)

Prep Time

30 min

Cook Time

10 min

Servings

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Cooking context

40 min estimated total time for 4 servings.

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Dinner Turkish Pizza

Ingredients

No main ingredients listed.

Dough

8 4/5 oz all-purpose flour
1 tsp salt
1 tsp sugar
1 tsp instant yeast
0.63 cup warm water
2 tbsp olive oil

Topping

8 4/5 oz ground lamb or beef
to taste salt

Instructions

1
In a large bowl combine the all‑purpose flour, 1 tsp salt, 1 tsp sugar, and 1 tsp instant yeast.
2
Add 150 ml warm water and 2 tbsp olive oil (optional) and stir until a shaggy dough forms.
3
Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 45–60 minutes, or until doubled in size.
5
While the dough rises, heat a skillet over medium heat and add the ground lamb or beef, breaking it up with a spoon.
6
Cook the meat for 5–7 minutes until browned, then season with salt (and optional spices) and set aside.
7
Preheat the oven with a pizza stone or baking sheet to 428°F (425°F) for at least 15 minutes.
8
Punch down the risen dough and divide it into 4 equal portions, shaping each into a smooth ball.
9
On a lightly floured surface roll each ball into a thin circle about 25 cm (10 in) in diameter.
10
Transfer each rolled dough onto parchment paper or the preheated baking sheet.
11
Spread a thin, even layer of the cooked meat mixture over each dough circle, leaving a small border around the edges.
12
Bake the lahmacun for 6–8 minutes, or until the crust is golden and the edges are crisp.
13
Remove from the oven and let the flatbreads cool on a wire rack for 2 minutes before serving.
14
Serve warm, optionally topped with fresh herbs, lemon wedges, or a simple salad.