Consider the lahmacun recipe, which is pronounced Lahamajoun, as a very thin, crispy pizza with flavorful beef mince, peppers, tomato, fresh herbs, and earthy spices on top. We use high-quality store-bought pizza dough, which is a significant shortcut. Yet the spice concoction has the secret.

What Is Lahmacun?

It combines a tasty (and occasionally spicy) minced beef topping with a cracker-thin shell. Since ancient times, flatbreads have been widely consumed throughout the Mediterranean region, from Italian pizza to Levantine za’atar manaqish and lahmacun Turkish food. Lahmacun resembles pizza in appearance but is significantly different. No cheese is present. Traditionally, it is hot. The dough is also quite thin. It can also be consumed folded up like a tortilla. Turkish pizza, like Polish pizza, is the ideal street snack, despite not being the first type of pizza that comes to mind. In addition to being highly flavorful and filling, it is also quite portable.


The stages merely require an abundance of words to describe because the lahmacun ingredients combine so quickly.

Making the dough:

  • One cup of warm water
  • 1 tsp. dried yeast or 10 grams of fresh yeast (you can also make it without yeast).
  • 3 cups of all-purpose flour plus 1 teaspoon each of salt and vegetable oil should be added gradually.

For the garnish:

  • 250 g of beef, ground
  • 2 medium-sized tomatoes and 1 medium-sized onion
  • a few leaves of parsley
  • 2 green peppers, sweet
  • 1 sweet red pepper to be roasted
  • 2 to 3 garlic cloves
  • Tomato and red pepper paste, half a tablespoon
  • 1/tsp. salt
  • 1/2 tsp each of ground black pepper, cumin, isot pepper, red pepper flakes, and sweet ground red pepper.
  • 2 to 3 tablespoons of olive oil
  • In order to achieve a thin, spreadable consistency, add 1/4 cup of water.

Cooking: A nonstick pan with a diameter of 28–32 cm and a lid or other covering.

How To Make Lahmacun? Instructions

In actuality, one of our favourite aspects of the lahmacun was how simple it was to lahmacun ingredients. Add fresh or dry yeast (as directed on the package) to a mixing basin, including 1 cup lukewarm water, around 3 cups all-purpose flour, and 1/2 tsp salt. You can also make the dough without yeast if you’d like.

Make a soft, nonstick dough by kneading the mixture. Until you prepare the topping, cover it and let it rest. Remove the stems and seeds from the produce after washing. Onions, green and red peppers, tomatoes, parsley, and garlic are processed in a food processor. This step can also be completed by finely cutting the vegetables. Since the vegetables don’t leave behind as much juice when prepared this way, it is actually preferable. Yet for ease of use and a comparable outcome, we choose to use a food processor.

Process the minced meat with 1/2 tbsp tomato and red pepper paste, 1 tsp salt, and 1/2 tsp of each: cumin, red pepper flakes and ground black pepper. Water can be added while mixing to get a spreadable consistency. It will be much simpler to knead the dough with a stand mixer than with your hands. The dough should be divided into 8 equal pieces and rolled into a ball. Roll out the dough with a rolling pin to a thickness of 1-2 mm or to fit a wide nonstick pan after lightly dusting the tabletop with flour. In the meantime, preheat a large cast-iron or nonstick pan. You can cut the dough into smaller pieces to fit a smaller pan. It is easiest to roll out and cook one lahmacun at a time. Prepare the second one while the first is cooking.

How to Serve Lahmacun?

Turkish pizza toppings are equally as vital as the bread and thin coating of topping in lahmacun Turkish food. Everyone may customize their toppings for lahmacun, making it a delightful dinner for a gathering. Turkish pizza frequently has toppings like onion, tomato, lettuce, parsley, and lemon. The most typical is the mixture of freshly chopped parsley, tomato slices, and plenty of lemon juice. After the pizza has been adorned, it is wrapped up and eaten. If your lahmacun doesn’t roll correctly, don’t worry. The perfect roll’s crust should crackle and be slightly uneven since it should be crispy. Lahmacun can be eaten either simple or with your favorite salad.

What Does Lahmacun Mean In Turkish?

Urfa makes the lahmacun recipe with onions; Gaziantep makes it with garlic; while Adiyaman and Kahramanmaras make it with both. Lahmacun and roasted eggplant are popular foods in Kahramanmaras, Gaziantep, and Urfa. It is quite possible to prepare lahmacun at home, as is the case for other recipes you will try there. Of course, you can also have this experience in a nice restaurant by searching for lahmacun near me. When you look for lahmacun near me, of course, the best place to eat lahmacun is Mama Fatma.

What Is The Difference Between Lahmacun And Pide?

Lahmacun is a flatbread with ground beef topping, similar to Pide, but it is thinner, circular, and eaten rolled up like a wrap rather than cut into pieces like Pide. You can taste the best versions of both dishes at Mama Fatma. These flatbreads are surprisingly tasty and light, and they make a terrific anytime snack or supper.

Is Lahmacun A Turkish Pizza?

We cannot connect food to any one ethnic culture when discussing it. Food has a geography rather than a nationality. Any ethnic group that inhabited the area would produce the same foods because they shared the same resources. Serve lahmacun with red onions, thinly sliced lettuce, and parsley leaves. Simply arrange them separately on a large plate, top with lahmacun, squeeze lemon juice over top, then wrap and eat. Although it has a very thin crust and is also known as Turkish pizza, it is topped with ground beef, veggies, spices, and tomato sauce. It is particularly delicious with a glass of “Ayran” (yogurt drink). And moving forward, you will be able to get home.