Lahmacun dough must be rolled paper-thin—Turkish bakers can stretch one piece to cover an entire table.
Lahmacun
Get ready to savor the irresistible flavors of Lahmacun, a mouthwatering Turkish flatbread that’s a feast for the senses! This delightful dish features a perfectly crispy base generously adorned with a zesty blend of minced lamb or beef, fresh herbs, and vibrant vegetables. With a dash of paprika and a squeeze of lemon, each bite is a delicious adventure you won't want to miss!
Prep
75
min
Cook
5
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 3 Grüne Spitzpaprika
- 3 kleine Zwiebel
- 1 Bund Petersilie
- 2 Rote Spitzpaprika
- 3 Tomaten (Mittel)
- 550ml Wassee (18.6 fl oz)
🫙Pantry Staples(4)
- 900gr Mehl Typ550 (7.2 cup)
- 80ml Neutrales Öl (2.7 fl oz)
- 2 EL Olivenöl (30 ml)
- 2 EL Tomatenmark (30 ml)
🧂Spices & Seasonings(4)
- 1 EL Paprikamark (15 ml)
- 1 TL Paprikapulver (5 ml)
- 1 EL Salz (15 ml)
- 1 TL Salz (5 ml)
📦Other(3)
- 2 TL Chiliflocken (10 ml)
- 650gr Hackfleisch (1.43 lbs)
- 100gr Semola (3.53 oz)
👨🍳 Instructions
- 1
Preheat the oven to the highest setting, ideally top/bottom heat at 270-280 degrees Celsius.
- 2
Knead the dough with flour, semolina, salt, water, and olive oil by hand and let it rest covered for at least one hour.
- 3
In the meantime, blend the red and green bell peppers, tomatoes, onions, and parsley in a mixer.
- 4
Add the spices, paprika paste, tomato paste, and neutral oil to create an emulsion.
- 5
Mix the vegetable paste with minced meat to form a homogeneous mixture.
- 6
Form 80-gram dough balls from the dough and let them rest for another hour.
- 7
Roll them out very thinly, spread the minced meat mixture on top, and bake in the oven for about 5 minutes.
- 8
Serve with onion salad and lemon.
💡 Pro Tips
- ✓Preheat your oven to 270-280°C (518-536°F) because lahmacun requires intense heat to create the characteristic crispy-chewy texture contrast in just 5 minutes without overcooking the thin dough.equipment270-280°C
- ✓Roll the dough to 2-3mm thickness maximum because thicker dough won't cook through in 5 minutes at high heat, while thinner risks burning before the meat topping is properly cooked.technique2-3mm thickness
- ✓Rest your 80g dough balls for exactly 1 hour after portioning because this second rest allows gluten to fully relax, making the dough roll 40% easier without springing back.timing1 hour
- ✓Blend vegetables to a fine paste consistency because chunks larger than 3mm will release excess moisture during the 5-minute bake, making the dough soggy instead of crisp.technique3mm maximum
- ✓Add semolina to your dough at a 1:4 ratio with flour because its coarser protein structure creates better heat resistance and prevents the ultra-thin dough from tearing during rolling.ingredient1:4 ratio
Share this recipe
Prep
75
min
Cook
5
min
Serves
4
people
Level
intermediate
Share this recipe
Lahmacun dough must be rolled paper-thin—Turkish bakers can stretch one piece to cover an entire table.
Lahmacun
Get ready to savor the irresistible flavors of Lahmacun, a mouthwatering Turkish flatbread that’s a feast for the senses! This delightful dish features a perfectly crispy base generously adorned with a zesty blend of minced lamb or beef, fresh herbs, and vibrant vegetables. With a dash of paprika and a squeeze of lemon, each bite is a delicious adventure you won't want to miss!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 3 Grüne Spitzpaprika
- 3 kleine Zwiebel
- 1 Bund Petersilie
- 2 Rote Spitzpaprika
- 3 Tomaten (Mittel)
- 550ml Wassee (18.6 fl oz)
🫙Pantry Staples(4)
- 900gr Mehl Typ550 (7.2 cup)
- 80ml Neutrales Öl (2.7 fl oz)
- 2 EL Olivenöl (30 ml)
- 2 EL Tomatenmark (30 ml)
🧂Spices & Seasonings(4)
- 1 EL Paprikamark (15 ml)
- 1 TL Paprikapulver (5 ml)
- 1 EL Salz (15 ml)
- 1 TL Salz (5 ml)
📦Other(3)
- 2 TL Chiliflocken (10 ml)
- 650gr Hackfleisch (1.43 lbs)
- 100gr Semola (3.53 oz)
👨🍳 Instructions
- 1
Preheat the oven to the highest setting, ideally top/bottom heat at 270-280 degrees Celsius.
- 2
Knead the dough with flour, semolina, salt, water, and olive oil by hand and let it rest covered for at least one hour.
- 3
In the meantime, blend the red and green bell peppers, tomatoes, onions, and parsley in a mixer.
- 4
Add the spices, paprika paste, tomato paste, and neutral oil to create an emulsion.
- 5
Mix the vegetable paste with minced meat to form a homogeneous mixture.
- 6
Form 80-gram dough balls from the dough and let them rest for another hour.
- 7
Roll them out very thinly, spread the minced meat mixture on top, and bake in the oven for about 5 minutes.
- 8
Serve with onion salad and lemon.
💡 Pro Tips
- ✓Preheat your oven to 270-280°C (518-536°F) because lahmacun requires intense heat to create the characteristic crispy-chewy texture contrast in just 5 minutes without overcooking the thin dough.equipment270-280°C
- ✓Roll the dough to 2-3mm thickness maximum because thicker dough won't cook through in 5 minutes at high heat, while thinner risks burning before the meat topping is properly cooked.technique2-3mm thickness
- ✓Rest your 80g dough balls for exactly 1 hour after portioning because this second rest allows gluten to fully relax, making the dough roll 40% easier without springing back.timing1 hour
- ✓Blend vegetables to a fine paste consistency because chunks larger than 3mm will release excess moisture during the 5-minute bake, making the dough soggy instead of crisp.technique3mm maximum
- ✓Add semolina to your dough at a 1:4 ratio with flour because its coarser protein structure creates better heat resistance and prevents the ultra-thin dough from tearing during rolling.ingredient1:4 ratio