The Best Homemade Lahmacun Recipe You Need To Try

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: honey

Balsamic vinegar offers acidity, while honey provides sweetness.

Prepare the dough by adding 1 cup of lukewarm water to a bowl.

Add 2.5 cups of strong flour, 0.5 tsp sugar, 0.5 tsp salt, and 0.25 tsp dry yeast to the bowl.

Knead the mixture until smooth and not sticking, adding more water if necessary to form a ball.

Do not let the dough rise; it will work its way while baking.

Prepare the topping by processing 1 onion, 2 green peppers, 1 chili pepper, and 1 red pepper in a food processor.

Add 2 medium-sized tomatoes, 250 grams of ground beef, and spices: 0.5 tsp paprika, 0.5 tsp isot pepper, 0.5 tsp cumin, 1 tsp salt, and 0.5 tbsp pepper paste to the mixture.

Adjust the consistency of the topping with warm water if it is too thick, adding about 3 tbsp of water as needed.

Let the topping rest for half an hour while shaping the dough into balls.

After resting, shape the dough into thin circles, adding flour to prevent sticking.

Transfer the dough to baking paper for easy handling.

Spread the topping over the dough, adding 2 tbsp of chopped parsley last.

Cook the lahmacun in a heavy-duty non-stick pan with a lid to create steam, cooking on medium-high heat.

After one minute, remove the baking paper and continue cooking to allow steam to escape.

Check for nice brown spots on the bottom of the lahmacun as an indicator of doneness.

If baking in the oven, preheat to 250°C (475°F) and cook first on the lowest rack, then move to the top for even baking.

Continue shaping and cooking the lahmacun, adjusting size as needed for your pan.

Serve hot with greens, lemon, and optionally a diluted yogurt drink called ayran.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens