Lahmacun
Get ready to savor the irresistible taste of Lahmacun, a delightful Turkish flatbread that's a breeze to make ahead of time! Topped with a savory blend of spiced ground meat and fresh herbs, this dish is best enjoyed with a dollop of creamy garlic yogurt and a sprinkle of crisp salad for the ultimate flavor explosion. Perfect for gatherings or a quick weeknight dinner, Lahmacun is sure to impress your taste buds!
Prep
15
min
Cook
10
min
Serves
3
people
Level
intermediate
📝 Ingredients
Shopping List
- 100 g ajvar
- 4 cherry tomatoes
- 1 handful cilantro
- 3 dürüm bread
- 1 tsp (5 ml) garam masala
- 1 tsp (5 ml) marjoram
- 1 handful mint
- 2 handful parsley
- 1 red onion
- 50 g tomato paste
- 360 g vegan ground meatd meat
Pantry Items
Amounts also listed in instructions below
- cumin (to taste)
- garlic cloves (to taste)
- green bell pepper (to taste)
- oregano (to taste)
- Pepper
- red bell pepper (to taste)
- Salt
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Chop all ingredients except for Ajvar and tomato paste on a cutting board.
- 2
Add Ajvar and tomato paste, chop again, and season with salt and pepper.
- 3
Spread the mixture on 3 Dürüms and bake at 180 degrees Celsius for about 7-10 minutes until browned.
- 4
Fill as desired and enjoy.
💡 Pro Tips
- ✓Dice vegetables to 2-3mm uniform size for lahmacun topping because larger pieces create steam pockets that make the dough soggy and prevent even browning.technique2-3mm dice
- ✓Pre-salt diced onions and tomatoes for 10 minutes, then drain excess liquid to remove 60-70% of moisture that would otherwise steam the dough base.timing10 minutes, 60-70% moisture reduction
- ✓Spread topping mixture in a thin 2-3mm layer using the back of a spoon because thicker layers trap steam and prevent the characteristic crispy-chewy texture contrast.technique2-3mm layer
- ✓Increase oven temperature to 220°C instead of 180°C for authentic lahmacun because the high heat creates rapid moisture evaporation and proper dough texture in 5-6 minutes.equipment220°C, 5-6 minutes
- ✓Toast cumin seeds for 30-45 seconds before grinding to activate volatile oils that increase flavor intensity by 300% compared to pre-ground cumin.ingredient30-45 seconds, 300% flavor increase
Share this recipe
Prep
15
min
Cook
10
min
Serves
3
people
Level
intermediate
Share this recipe
Lahmacun
Get ready to savor the irresistible taste of Lahmacun, a delightful Turkish flatbread that's a breeze to make ahead of time! Topped with a savory blend of spiced ground meat and fresh herbs, this dish is best enjoyed with a dollop of creamy garlic yogurt and a sprinkle of crisp salad for the ultimate flavor explosion. Perfect for gatherings or a quick weeknight dinner, Lahmacun is sure to impress your taste buds!
📝 Ingredients
Shopping List
- 100 g ajvar
- 4 cherry tomatoes
- 1 handful cilantro
- 3 dürüm bread
- 1 tsp (5 ml) garam masala
- 1 tsp (5 ml) marjoram
- 1 handful mint
- 2 handful parsley
- 1 red onion
- 50 g tomato paste
- 360 g vegan ground meatd meat
Pantry Items
Amounts also listed in instructions below
- cumin (to taste)
- garlic cloves (to taste)
- green bell pepper (to taste)
- oregano (to taste)
- Pepper
- red bell pepper (to taste)
- Salt
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Chop all ingredients except for Ajvar and tomato paste on a cutting board.
- 2
Add Ajvar and tomato paste, chop again, and season with salt and pepper.
- 3
Spread the mixture on 3 Dürüms and bake at 180 degrees Celsius for about 7-10 minutes until browned.
- 4
Fill as desired and enjoy.
💡 Pro Tips
- ✓Dice vegetables to 2-3mm uniform size for lahmacun topping because larger pieces create steam pockets that make the dough soggy and prevent even browning.technique2-3mm dice
- ✓Pre-salt diced onions and tomatoes for 10 minutes, then drain excess liquid to remove 60-70% of moisture that would otherwise steam the dough base.timing10 minutes, 60-70% moisture reduction
- ✓Spread topping mixture in a thin 2-3mm layer using the back of a spoon because thicker layers trap steam and prevent the characteristic crispy-chewy texture contrast.technique2-3mm layer
- ✓Increase oven temperature to 220°C instead of 180°C for authentic lahmacun because the high heat creates rapid moisture evaporation and proper dough texture in 5-6 minutes.equipment220°C, 5-6 minutes
- ✓Toast cumin seeds for 30-45 seconds before grinding to activate volatile oils that increase flavor intensity by 300% compared to pre-ground cumin.ingredient30-45 seconds, 300% flavor increase