Lahmacun is an integral part of Turkish cuisine – we have the original recipe for you. The Turkish pizza made of extra thin and crispy yeast dough is covered with spicy minced meat, fresh herbs and salad. With our recipe for Lahmacun you can make the Turkish pizza with an extra small dough very quickly and easily at home in the future.
No matter whether kebab, köfte or pide. Turkish cuisine convinces with its intensive aromatic and hearty dishes. And of course Lahmacun shouldn’t be missing. The Turkish pizza is simply prepared and incredibly tasty. Today we brought you the original recipe from Vee’s mother -in -law from Istanbul. And so that the Lahmacun succeeds perfectly in the future and taste good on Türkiye, we will also tell you your insider tips below.
What is Lahmacun?
Lahmacun is a classic of Turkish cuisine. In contrast to the Italian pizza, the dough for Lahmacun is rolled out extra thinly and filled with a combination of spicy minced meat, tomato and herbs. Fresh from the oven, it is served with fresh toppings such as salad, red onions, tomato, herbs and often a splash lemon and tastes simply unbeatable. Since the dough is so thin, you can also roll up the Lahmacun perfectly and enjoy like a wrap. We prefer to serve Turkish Tsatsiki (Cacik) or kebab sauce.
You need these ingredients for the original Lahmacun recipe
You probably don’t get the typical Turkish spices Sumach and Pul Beaver, which we use for this recipe in every supermarket, but usually at unbeatable prices in the Turkish supermarket or online. You either already have the rest at home or get the ingredients on site without any problems.
Suitable recipe recommendations
Yeast dough
The dough from our Lahmacun recipe is a classic yeast dough Flour,, Water,, fresh yeast and Salt. We use wheat flour type 550, but you can also use spelled flour. With the water, make sure that it is lukewarm so that your dough can go optimally.
filling
We prepare the minced meat filling from spicy Beef meat To, you can also use lamb wood meat or a mixture. We give Onion,, Garlic For the spice as well tomato and paprika For some freshness. The whole thing is rounded off with something Tomato,, Salt,, pepper and oregano. We also use Pulbibera Turkish spice, which is made from dried red chilipapa pods, among other things. You can also use conventional paprika powder, chilli and/or sumach.
Topping
We use crunchy for topping Lettucee.g. B. from a salad heart, Red onions,, pickled pepperoni,, Fresh parsley,, Lemon gaps,, olive oil and Sumach. A Turkish onion salad also fits very well as a side dish.
So you prepare Lahmacun in a few steps
Prepare yeast dough: For the original Lahmacun dough recipe, you thoroughly knead all ingredients and have the yeast dough covered for 60 minutes. After you have kneaded him again well, let the dough go for 60 minutes again. We also use the same dough for our Turkish pide with minced meat.
Prepare filling: Cut the onions, garlic and peppers into fine cubes and mix with beef skin meat, chopped tomatoes, tomato paste, pulbiber, salt and pepper.
Prepare toppings: Wash the salad, cut the onions into fine rings, eighth lemon and spread all ingredients on small bowls.
Prepare Lahmacun: Divide the dough into 8 dough pieces and roll out to very thin rounds, brush thinly with the minced meat mixture and bake in the preheated oven one after the other at 250 degrees (top/bottom heat) for approx. 7-10 minutes. Tip: The thinner you roll out the dough, the more authentic the Lahmacun.
Serve Lahmacun: It is best to put all the toppings on the table, so everyone can get their Lahmacun on your wishes, roll it up and enjoy.
5 tips for the perfect Turkish pizza lahmacun
The original recipe for Lahmacun gave us Vee’s mother -in -law. With its tips and tricks, the Turkish pizza is really perfect. And of course we don’t want to withhold it from you:
Sucuk: Complements the minced meat mixture with finely chopped sucuk, the spicy garlic sausage gives the whole lot of taste.
Salça: The Lahmacun becomes particularly aromatic if you instead of tomato paste Salça used. The Turkish tomato paste is available as a pure tomato paste or as a mixture of paprikamark and tomato paste. Salça is referred to as the red gold of Turkish cuisine and completes the delicious roasted aromas.
Pizza stone: If you bake Lahmacun more often, it is definitely worth investing in a pizza stone. This is preheated. The stone makes your Turkish pizza particularly crispy and is also finished much faster.
Stack: Bake the 8 pizzas one after the other and then stack them on a baking sheet with the covering pages, which you close with a second, converted baking sheet. So the Lahmacun remain warm and soft while the remaining flatbreads bake.
Freeze: Make Lahmacun in stock: You can freeze the fully baked Lahmacun and warm up if necessary. So you always have a supply.
We hope you liked the recipe as much as we did. If so, please leave us a rating and a comment. 🙂
Lahmacun is an integral part of Turkish cuisine – we have the original recipe for you. The Turkish pizza made of extra thin and crispy yeast dough is covered with spicy minced meat, fresh herbs and salad.
250G
Information for 8 Piece
Prepare yeast dough
- Dissolve the yeast in lukewarm water. Add the flour and salt and knead into an even dough for a few minutes. Cover with a lid or damp cloth and let go in a warm place for about 60 minutes. Then knead well and let go for 60 minutes again.
500 g flour, 12 g salt, 300 g of water, 5 g fresh yeast
- During the dough rests, the minced meat filling and toppings prepare.
Prepare minced meat filling
- Cut the onions, garlic and peppers into fine cubes and mix with beef skin meat, chopped tomatoes, chopped parsley, tomato paste, pulbiber, salt and pepper.
250 g beef meat meat, 400 g tomatoes, 2 red peppers, 2 onions, 2 cloves of garlic, 2 tablespoons of tomato paste, 2 tl pul beaver, 1 teaspoon of salt, 1 pinch of pepper, ½ BUND parsley
Prepare toppings
- Wash the salad and cut roughly. Cut the tomatoes into rings. Halve the red onions and cut into thin rings. Roughly chop parsley. Cut the lemon into 8 columns and put the sumach in a small bowl.
½ BUND parsley, 8 lettuce leaves, 2 red onions, 1 lemon, 2 tablespoons of oil, Sumach, 2 tomatoes
- We recommend distributing the prepared vegetables on bowls and put them on the table with the baked Lahmacun so that everyone can roll their Lahmacun themselves.
2 pickled pepperoni
Prepare Lahmacun
- Heat the oven to 250 degrees top and bottom heat. If you have a pizza stone, heat it.
- Share the dough into 8 dough pieces with approx. 100g each and roll out to thin, round flatbreads.
- Brush thinly with the beef minced meat mixture. Put the Turkish pizza in the preheated oven and bake crispy for about 3-5 minutes. It takes about 7-10 minutes without a pizza stone.
- Bake the 8 pizzas one after the other and then stack them on a baking sheet with the surface sides on each other, which you close with a second, converted baking sheet. So the Lahmacun stay warm and soft while the remaining baking.
- Place the Lahmacun on the table, take it as you wish, roll up and enjoy.
You will probably not get the typical Turkish spices Sumach and Pul Biber in every supermarket, but (mostly at unbeatable prices) in the Turkish supermarket or online.
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