Lahmacun
Savor the irresistible flavors of Lahmacun, a mouthwatering Turkish flatbread that’s a true crowd-pleaser! Topped with a vibrant blend of spiced minced meat and a medley of fresh veggies, this dish is perfect for a quick bite or a casual gathering. Roll it up and enjoy a burst of deliciousness with every bite!
Prep
15
min
Cook
30
min
Serves
9
people
Level
intermediate
📝 Ingredients
Serves 9🥬Fresh Produce(13)
- ½ red bell pepper
- ½ green bell pepper
- garlic
- lemon juice
- ½ onion
- parsley
- pepper, salt
- 2 tbsp pomegranate molasses (30 ml)
- pomegranate molasses
- 1 red onion
- 2 tomatoes
- 1 tomato
- 200g warm water (7.06 oz)
🥩Meat & Seafood(1)
- 400g minced lamb (0.88 lbs)
🫙Pantry Staples(4)
- 330g flour (2.64 cup)
- oil
- olive oil
- 1 tbsp tomato paste (15 ml)
🧂Spices & Seasonings(3)
- 8g salt (0.28 oz)
- salt, sumac
- 1 tsp smoked paprika (5 ml)
Nutrition (per serving)
Calories
306
Protein
14g
Carbs
34g
Fat
13g
👨🍳 Instructions
- 1
Make the dough and knead for 10 minutes, cover and let it rest while preparing the filling (you should obtain a non-sticky dough).
- 2
Blend onions, bell peppers, tomatoes, and parsley.
- 3
Mix everything with the minced meat.
- 4
Add garlic, smoked paprika, tomato paste, pomegranate molasses, pepper, and salt.
- 5
Mix everything well.
- 6
Make 9 balls with the dough.
- 7
Roll out the balls very thinly and spread a thin layer of meat on each.
- 8
Grill in a pan without fat on the dough side until the meat is well cooked.
- 9
Prepare the salad with the ingredients above and add on the lahmacun, roll it up and enjoy.
💡 Pro Tips
- ✓Hydrate your dough to 60.6% (200g water per 330g flour) to develop gluten networks that create chewy, elastic dough, but knead for exactly 10 minutes—over-kneading past 12 minutes causes oxidation that toughens the final crust.ingredient60.6% hydration ratio
- ✓Pulse your vegetable-meat mixture for only 3-4 seconds per pulse rather than continuous blending, stopping when 60-70% of vegetables are still 2-3mm chunks; fine purée releases too much moisture (increasing from ~15% to 25%+) that steams the dough instead of crisping it.technique60-70% chunky texture, prevents 10% moisture increase
- ✓Roll lahmacun dough to 2-3mm thickness (use a 2mm thick credit card as a thickness guide) because below 2mm the dough tears during filling application and above 3mm it won't cook through in the 4-5 minute grilling window.technique2-3mm thickness
- ✓Grill on high heat (around 400-425°F / 200-220°C pan temperature) for exactly 4-5 minutes on the dough side only—the direct contact creates Maillard browning while the meat side stays covered, allowing residual heat to cook the filling to 160°F/71°C internal temp without drying the dough.timing400-425°F, 4-5 minutes, 160°F/71°C internal
- ✓Let your dough rest for 20-30 minutes minimum before rolling; this allows gluten to fully relax and starch to absorb water, reducing spring-back by 40% and preventing the thin rounds from shrinking back into balls during rolling.timing20-30 minutes, 40% spring-back reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
9
people
Level
intermediate
Share this recipe
Lahmacun
Savor the irresistible flavors of Lahmacun, a mouthwatering Turkish flatbread that’s a true crowd-pleaser! Topped with a vibrant blend of spiced minced meat and a medley of fresh veggies, this dish is perfect for a quick bite or a casual gathering. Roll it up and enjoy a burst of deliciousness with every bite!
📝 Ingredients
Serves 9🥬Fresh Produce(13)
- ½ red bell pepper
- ½ green bell pepper
- garlic
- lemon juice
- ½ onion
- parsley
- pepper, salt
- 2 tbsp pomegranate molasses (30 ml)
- pomegranate molasses
- 1 red onion
- 2 tomatoes
- 1 tomato
- 200g warm water (7.06 oz)
🥩Meat & Seafood(1)
- 400g minced lamb (0.88 lbs)
🫙Pantry Staples(4)
- 330g flour (2.64 cup)
- oil
- olive oil
- 1 tbsp tomato paste (15 ml)
🧂Spices & Seasonings(3)
- 8g salt (0.28 oz)
- salt, sumac
- 1 tsp smoked paprika (5 ml)
Nutrition (per serving)
Calories
306
Protein
14g
Carbs
34g
Fat
13g
👨🍳 Instructions
- 1
Make the dough and knead for 10 minutes, cover and let it rest while preparing the filling (you should obtain a non-sticky dough).
- 2
Blend onions, bell peppers, tomatoes, and parsley.
- 3
Mix everything with the minced meat.
- 4
Add garlic, smoked paprika, tomato paste, pomegranate molasses, pepper, and salt.
- 5
Mix everything well.
- 6
Make 9 balls with the dough.
- 7
Roll out the balls very thinly and spread a thin layer of meat on each.
- 8
Grill in a pan without fat on the dough side until the meat is well cooked.
- 9
Prepare the salad with the ingredients above and add on the lahmacun, roll it up and enjoy.
💡 Pro Tips
- ✓Hydrate your dough to 60.6% (200g water per 330g flour) to develop gluten networks that create chewy, elastic dough, but knead for exactly 10 minutes—over-kneading past 12 minutes causes oxidation that toughens the final crust.ingredient60.6% hydration ratio
- ✓Pulse your vegetable-meat mixture for only 3-4 seconds per pulse rather than continuous blending, stopping when 60-70% of vegetables are still 2-3mm chunks; fine purée releases too much moisture (increasing from ~15% to 25%+) that steams the dough instead of crisping it.technique60-70% chunky texture, prevents 10% moisture increase
- ✓Roll lahmacun dough to 2-3mm thickness (use a 2mm thick credit card as a thickness guide) because below 2mm the dough tears during filling application and above 3mm it won't cook through in the 4-5 minute grilling window.technique2-3mm thickness
- ✓Grill on high heat (around 400-425°F / 200-220°C pan temperature) for exactly 4-5 minutes on the dough side only—the direct contact creates Maillard browning while the meat side stays covered, allowing residual heat to cook the filling to 160°F/71°C internal temp without drying the dough.timing400-425°F, 4-5 minutes, 160°F/71°C internal
- ✓Let your dough rest for 20-30 minutes minimum before rolling; this allows gluten to fully relax and starch to absorb water, reducing spring-back by 40% and preventing the thin rounds from shrinking back into balls during rolling.timing20-30 minutes, 40% spring-back reduction