About this Dish
Often called Turkish pizza but entirely its own dish — a paper-thin crispy flatbread topped with finely minced lamb mixed with tomato, parsley, onion and chilli, baked at high heat. Eaten rolled up with fresh parsley and a squeeze of lemon. Street food staple across Turkey.
IngredientsServes 2
🌾Strong white bread flour, 300g
🧂Fast-action dried yeast, 7g (1 sachet)
🫙Olive oil, 2 tbsp plus extra for greasing
🥩Lamb mince, 300g (as lean as possible)
🍅Ripe tomatoes, 2 large, very finely chopped or grated
🧅White onion, 1 medium, very finely grated
🌿Fresh flat-leaf parsley, large bunch — half chopped fine for topping, half kept whole to serve
🌶️Red chilli flakes (pul biber if possible), 1 tsp
🧄Garlic, 2 cloves, minced
🍋Lemon, 1, cut into wedges to serve
Method
1
Mix the flour, yeast, half a teaspoon of salt and one tablespoon of olive oil in a large bowl. Add around 170ml of warm water gradually, bringing it together into a soft dough, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover the bowl with a damp cloth and leave to rest for 45 minutes until slightly puffed.2
While the dough rests, make your topping. Combine the lamb mince, grated tomatoes, grated onion, minced garlic, chilli flakes, chopped parsley and a generous pinch of salt and pepper in a bowl. Mix really thoroughly with your hands until it forms a smooth, paste-like mixture — this is key to getting it to stick to the dough without falling off.3
Preheat your oven to its highest setting, ideally 250°C or above, placing a large baking tray or pizza stone on the top shelf to get very hot. The high heat is essential for that crispy, slightly charred base.4
Divide the dough into 4 equal balls. On a lightly floured surface, roll each one out as thinly as you possibly can — aim for roughly 2–3mm, almost translucent — into an oval or round shape roughly 30cm across.5
Remove the hot tray from the oven carefully and lay a dough round on it. Spread a thin, even layer of the lamb mixture right to the edges using the back of a spoon — you want it applied thinly like a paste, not piled up. Bake for 7–9 minutes until the edges are golden and the meat is cooked through with a few slightly charred spots.6
Repeat with the remaining dough balls and topping. Serve each lahmacun straight from the oven — scatter over fresh whole parsley leaves, squeeze over lemon juice generously, then roll it up tightly and eat immediately like a wrap.7
Serve immediately. Scatter fresh parsley over each lahmacun, add a generous squeeze of lemon juice, then roll it up tightly and eat straight away.User Reviews
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