Turkish Lahmacun Recipe: The Authentic Arabic Pizza at Home Recipe

Introduction

Turkish Lahmacun, often known as Arabic Pizza, is a thin and crispy flatbread topped with a flavorful mix of ground meat, vegetables, and spices. This light and satisfying street food is easy to prepare at home and perfect for enjoying vibrant Middle Eastern flavors.

Ingredients

• For the Dough:
• 3 cups (360g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1 cup (240ml) warm water
• 2 tablespoons olive oil
• For the Meat Topping:
• 1 lb (450g) ground beef or lamb (or mix)
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely diced
• 1 red bell pepper, finely diced
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• ¼ cup parsley, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• For Serving:
• Lemon wedges
• Fresh parsley or arugula
• Sliced onions, cucumbers, or lettuce

Instructions

1. Step 1: In a bowl, combine warm water, sugar, and instant yeast. Let it sit for 5 minutes until foamy.
2. Step 2: Add the flour, salt, and olive oil to the yeast mixture. Knead for 8–10 minutes until the dough is smooth. Cover and let it rise for 1 hour.
3. Step 3: Meanwhile, prepare the meat mixture by combining ground meat, onion, tomatoes, red bell pepper, garlic, parsley, and tomato paste.
4. Step 4: Season the meat mixture with cumin, paprika, red pepper flakes (if using), salt, and black pepper. Mix well to combine all ingredients evenly.
5. Step 5: After the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a thin circle about 8–10 inches in diameter.
6. Step 6: Spread a thin, even layer of the meat mixture over each dough circle, ensuring not to overload the topping.
7. Step 7: Preheat your oven to 475°F (250°C). Place the lahmacun on a parchment-lined baking sheet and bake for 6–8 minutes until the dough is crisp and the topping is cooked through.
8. Step 8: Remove from the oven, squeeze fresh lemon juice on top, garnish with parsley or sliced onions, and roll up to serve warm.

Tips & Variations

• Roll the dough thin to achieve an authentic crispy texture.
• Drain diced tomatoes well to prevent soggy dough.
• Use lamb, beef, or a vegetarian topping with mushrooms or lentils for variety.
• Bake at high heat to ensure a crisp crust and well-cooked topping.
• After baking, you can freeze lahmacun separating layers with parchment paper. Reheat in the oven for best results.

Storage

Store leftover lahmacun in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 5 minutes to restore crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for the topping?

Yes, you can use ground lamb, beef, or a mix of both. For vegetarian options, try mushrooms or lentils as a substitute.

How thin should I roll the dough?

The dough should be rolled very thin, about 8–10 inches in diameter, to achieve the authentic crispy texture typical of lahmacun.

Turkish Lahmacun Recipe: The Authentic Arabic Pizza at Home Recipe

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★★★★★

4.8 from 149 reviews

• Author: Julian
• Total Time: 1 hour 28 minutes
• Yield: 8 servings 1x

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Description

Turkish Lahmacun, famously known as Arabic Pizza, is a thin and crispy flatbread topped with a flavorful mixture of ground meat, vegetables, and aromatic spices. This beloved Turkish street food is light, savory, and perfect for rolling up with fresh herbs and a squeeze of lemon. Simple to make at home, this recipe offers an authentic taste of Middle Eastern cuisine that’s great for gatherings or a delightful meal.

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Ingredients

Scale 1x2x3x

For the Dough:

• 3 cups (360g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1 cup (240ml) warm water
• 2 tablespoons olive oil

For the Meat Topping:

• 1 lb (450g) ground beef or lamb (or mix)
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely diced (well drained)
• 1 red bell pepper, finely diced
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• ¼ cup parsley, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

For Serving:

• Lemon wedges
• Fresh parsley or arugula
• Sliced onions, cucumbers, or lettuce

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Instructions

1. Prepare the Dough: In a mixing bowl, combine warm water, sugar, and instant yeast. Allow this mixture to sit for 5 minutes until foamy, indicating the yeast is activated. Then add the all-purpose flour, salt, and olive oil. Knead the dough for 8 to 10 minutes until it becomes smooth and elastic. Cover the bowl and let the dough rise in a warm place for 1 hour until it has doubled in size.
2. Prepare the Meat Mixture: In a separate bowl, combine the ground beef or lamb with finely chopped onion, diced tomatoes (make sure they are well drained to prevent sogginess), diced red bell pepper, minced garlic, parsley, and tomato paste. Season the mixture with ground cumin, paprika, optional red pepper flakes, salt, and black pepper. Mix thoroughly until all ingredients are evenly combined.
3. Shape the Dough: Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions. Roll each portion into a thin circle approximately 8 to 10 inches in diameter, maintaining an even thickness for crispness.
4. Add the Topping: Evenly spread a thin layer of the prepared meat mixture over each dough circle, ensuring not to overload to keep the dough crispy.
5. Bake: Preheat your oven to 475°F (250°C). Arrange the prepared lahmacun on parchment-lined baking sheets. Bake for 6 to 8 minutes until the dough is crisp and the topping is fully cooked and slightly browned.
6. Serve: Remove from the oven and immediately squeeze fresh lemon juice over each lahmacun. Garnish with fresh parsley or onions if desired. Roll up warm and enjoy immediately for the best flavor and texture.

Notes

• Roll the dough very thin to achieve an authentic crispy texture.
• Use a thin layer of the topping to avoid soggy dough and ensure even cooking.
• Drain the tomatoes well before mixing to prevent moisture buildup on the dough.
• Baking at high temperature is key for a crisp crust and cooked toppings.
• For variations, substitute beef with lamb or try vegetarian toppings such as mushrooms or lentils.
• After baking, freeze lahmacun separated by parchment paper and reheat in the oven for convenience.

• Prep Time: 1 hour 20 minutes
• Cook Time: 8 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Turkish

Keywords: Turkish Lahmacun, Arabic Pizza, Middle Eastern flatbread, ground meat flatbread, Turkish street food, homemade lahmacun, baking recipe, savory flatbread