A thin crust with crispy edges topped with perfectly flavored minced meat! Homemade Turkish Lahmacun is a delicious meal at any time!
I really mean it when I say that I have had many Lahmacuns in my life, either at a Turkish restaurant in the UK or during our getaways to Turkey. Well, I have tasted them in various cities in Turkey too, so I really know a good lahmacun when I see one and the amazing taste that comes with it.
I don’t want to blow my own trumpet here but this recipe is the absolute best! Making homemade dough can indeed be daunting for many of us, but once you try it this way, you will realize how simple, fresh and delicious it is and will definitely try to fit it into your weekly weekend menu.
Easy Homemade Turkish Lahmacun! Yummy!
The evening before taking these photos, I had the meat mixture ready. Although I knew making the dough was easy enough, I was totally out of time. I had to have dinner ready instantly and used some pizza dough I had in my fridge. I caved, rolled out the pizza dough and topped it with some of the meat mixture. We had that for dinner and really enjoyed it.
Though it was delicious with pizza dough, I wanted to share my special super easy homemade dough. So, the following day, I thought about what is better than making my own version. You instantly taste the difference. Homemade Turkish Lahmacun is what it’s all about.
What Is Turkish Lahmacun?
Middle Eastern kitchen is famous for flatbreads. Think of the Italian Pizza and the Levant Manakish. Another Mediterranean specialty is the oh-so-good Lahmacun! It is a flatbread topped with a perfectly seasoned mixture of minced meat and vegetables.
Lahmacun or Lahmajoon is very popular in Turkey as well as in other countries. In Armenia, they call it lamadjo. Lebanese and Syrians call it Lahm bi ajin which is literally translated into “meat in dough“.
I just love lahmacun. Perfect for preparing lunch ahead! A great idea for on-the-go dinner! It’s a quick go-to recipe perfect to feed a crowd during lunch parties, friends gathering, or family picnics. Wonderful for iftar in Ramadan!
Sometimes, I like to give Lahmajoon a special shape. Cut the dough into smaller balls and roll each out. Pinch the two opposing ends of the round to get the Lebanese Lahmacun square shape that they call sfeeha.
Another way to get Lebanese sfiha shape is to fold the edges of the dough around the meat filling creating pleats. What a great aesthetic deliciousness!
What to Serve with Homemade Turkish Lahmacun
Squeeze some lemon over lahmacun. Sprinkle a bit of sumac. Set some onions, sliced radish, mint or parsley leaves and then wrap it as a sandwich or eat it with a glass of yogurt ayran drink.
If you are making lahmacun for breakfast, add some Loaded Hummus with Grilled Halloumi to your table. For lunch, make a bowl of your favorite salad next to these delicious meat pies.
A Comfort Meal for Good Times!
Tips and Tricks
If you are insanely pushed for time like I often am, go ahead and use shop bought dough or even better use tortilla wraps. But trust me this dough recipe is worth trying!
Spread the dough on a pizza tray and top it with the filling. Then, slice it as you do with pizza. You can call it Turkish pizza!
Double or triple the ingredients to make a large batch of lahmacun for your special occasions.
Prepare lahmacuns and freeze them in an airtight container. Take them out of the freezer and reheat them in the oven or microwave upon serving.
Frequently Asked Questions
This dough should be easy to work with. You might add a bit more milk or water because some flour brands may absorb more liquids.
There is no need because it is thinly spread and will cook very well while in the pan.
Yep! Put them in a tray on the medium rack of the oven over 450 F for 7-8 minutes.
Homemade Turkish Lahmacun
A super easy dough with simple ingredients topped with flavorful minced meat is so satisfying. Making homemade Turkish lahmacun from scratch is totally worth it! Click here to watch the video.
For the dough
- Plain flour
- Instant yeast
- Warm milk
- Warm water
- Olive oil
For the topping
- Minced lamb or beef
- Green Turkish pepper
- Hot pepper paste
- Tomato puree
- Chopped tomatoes
- Black pepper
- Aleppo pepper
- Olive oil
To prepare the dough
First, in a bowl, mix the milk, water, salt, yeast and olive oil.
Then, slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough-like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball.
Now, place the dough in a bowl and cover with a cloth. Set it aside for 5-10 minutes before use.
To prepare the topping
First, place the onions, parsley, chopped tomatoes, tomato puree, hot pepper paste, and the Turkish peppers in a food processor.
You have to blend them until everything is finely chopped and has a paste-like consistency.
Putting you Lahmjoon together
To start, cut the dough into equal sized balls. It should give you about 10 lahmacuns.
Then, start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly.
After that, heat a non-stick frying pan with a lid. You only have to brush the base with oil of your choosing.
Place the lahmacun’s on the pan one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles.
Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough. When it is cooked and it has taken light golden colour, then it is ready to serve.
Enjoy lahmacuns warm with fresh herbs, spring onions, and a drizzle of lemon.
Recipes You Should Try
- Spinach Basil Feta Borek – Turkish Pastry
- Sour Kofta – Persian Turkish Meatballs In Sour Tomato Sauce
- Classic Turkish Walnut Baklava
- Kuku Sibzamini – Persian Boiled Potato Patties
- Havij Polo – Persian Jewelled Carrot Rice with Saffron Chicken
- Tahchin – Persian Saffron Rice with Chicken
Homemade Turkish Lahmacun
For the Dough
For the Topping
Start by mixing the dough - place the milk, water, salt, yeast and olive oil in a bowl and mix.
Slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Place dough in a bowl and cover with a cloth, set aside for 5-10 minutes before use.
Place the onions, parsley, chopped tomatoes, tomato puree and hot pepper paste, Turkish peppers in a food processor and blend until everything is finely chopped and has a paste like consistency.
Cut the dough into equal sized balls, it should give you about 10 lahmacuns.
Start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly.
Heat a non-stick frying pan with a lid, only brush the base with oil of your choosing, place the lahmacun one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough as long as this is cooked and it has taken colour then it is ready to serve.
Enjoy warm with fresh herbs, spring onions and a drizzle of lemon.