This recipe is inspired by traditional Turkish and Middle Eastern lahmacun, but it is not an original version. It includes several personal adjustments, such as cooked meat filling and optional cheese.
Lahmacun, often called Turkish or Arabic pizza, is a thin, crispy flatbread topped with a savory mixture of ground meat, tomatoes, and spices. This adapted recipe is a bit thicker and heartier than the classic version, making it perfect for a filling lunch or an easy-to-carry meal.
Ingredients:
For the yeast dough
- 3 1/4 cups all-purpose flour (400 g)
- 1 1/4 cups warm water (300 ml)
- 1 tsp dry yeast
- 1 tsp sugar
- 1 tsp salt
For the filling
- 1 lb ground beef (450 g)
- 1/2 lb ground pork (250 g)
- 2 medium onions, finely chopped
- 1 can (14 oz / 380 g) tomatoes in juice, chopped
- 1/2 cup shredded cheese (optional) – about 3.5 oz / 100 g
- 2 tbsp vegetable oil
- 2 tbsp milk
- 1 tsp chili sauce or adjika (optional)
- 1/2 tsp ground cumin (zira)
- 1/2 tsp ground coriander
- Pinch of black pepper
- Salt to taste
- Fresh parsley or other herbs
- Lettuce leaves (optional)
- Lemon juice for serving
Cooking process
1. Prepare the dough
Form the dough into a ball, place it in a lightly greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
In a large bowl, combine flour, yeast, sugar, and salt.
Add warm water and knead until you get a soft dough that’s slightly sticky but elastic.
2. Make the filling while the dough rises
- Heat vegetable oil in a pan over medium heat. Add the chopped onions and sauté for 5–7 minutes, until soft.
- Add the ground beef and pork. Cook for about 10 minutes, breaking the meat apart.
- Stir in the chopped canned tomatoes.
- Add chili sauce (if using), cumin, coriander, pepper, and salt.
- Mix well and let everything simmer for another 10 minutes until the mixture thickens slightly.
Note: In traditional lahmacun, the topping is applied raw. In this adapted recipe, the filling is fully cooked beforehand for a richer, thicker layer.
3. Shape the dough
Place the rolled dough on parchment paper and brush with milk.
Transfer the risen dough to a lightly floured surface and knead for a minute until smooth.
Divide into 2 to 4 pieces depending on the desired size.
Roll each piece into a thin circle or rectangle.
4. Assemble and bake
Transfer the flatbreads to a preheated baking sheet and bake in a very hot oven: 220°C / 430°F for 10–15 minutes, depending on the thickness of the dough.
Spread a thin or generous layer of the meat filling over each dough piece (this recipe uses more filling than the traditional version).
If you like, sprinkle a bit of shredded cheese on top.
5. Serve
Sprinkle the baked lahmacun with chopped parsley or other fresh herbs. You can also add whole lettuce leaves and a squeeze of lemon juice.
Traditionally, lahmacun is rolled up before serving — perfect for taking to work, on a trip, or on a picnic.
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