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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
