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Lahmacun is sort of like a Turkish pizza made with ground lamb and lots of delicious herbs and spices. One thing I know for sure is that it tastes absolutely awesome.

  • Author: Renee Rendall
  • Prep Time: 40
  • Rising time: 60
  • Cook Time: 10
  • Total Time: 1 hour 40 minutes
  • Yield: 8 pieces 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Turkish


Units Scale

For the dough:

  • 1 cup bread or strong flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm water
  • 1 tablespoon olive oil

For the topping:

  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 pound (500 grams) ground lamb
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon allspice
  • 2 tablespoons tomato puree
  • 2 tablespoons flat leaf parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 2 tablespoons butter, melted


  1. Mix your dough - Add both flours, yeast, and salt to a large mixing bowl or bowl of your stand mixer. Add the water and oil and stir to form a rough dough. Knead by hand or with the dough hook of your stand mixer until smooth, about 5 minutes.
  2. Oil your boil and turn the dough over to coat it in oil, then cover the bowl with a clean towel and leave to rise in a warm place for about an hour or until doubled in size.
  3. While your dough is rising, prepare your topping. Start by warming your olive oil in a skillet and sauteeing your onion over low heat until softened, about 10 minutes. Then add the garlic and cook for another minute until fragrant.
  4. If you want to make your ground lamb even more fine, you can blitz it in the food processor while your onion is cooking. Once your onion and garlic have softened, add the ground lamb to the skillet, breaking it up with small pieces with your spoon as it cooks. Sprinkle over the cumin, cayenne, and allspice and stir in the tomato puree as you're cooking the meat. this will take about 10 minutes.
  5. Once the meat is browned, add the parsley and lemon juice, and add salt and pepper as needed. Set aside.
  6. Preheat your oven to 425 F (220 C).
  7. When your dough is risen, remove it from th bowl and divide it into 8 roughly equal pieces. Roll each of these out to a circle that's about 5 inches in diameter. Place them on a greased baking sheet (you may need multiple baking sheets) and cover with a clean towel to rest for 10 minutes.
  8. Divide your lamb mixture onto your dough circles and gently spread it into a thin layer. Brush the edges of your dough with melted butter.
  9. Bake your lahmacun for 8-10 minutes. Cover them with a cloth as they're cooling to help keep the dough soft.
  10. Sprinkle with fresh parsley before serving. 
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