National Dishes of the World

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Lahmacun
Photo: No machine-readable author provided. Rainer Zenz assumed (based on copyright claims)., CC BY-SA 3.0, Wikimedia Commons

bread

Lahmacun

A paper-thin flatbread topped with minced meat, tomato, peppers and herbs, baked in a hot oven and rolled up with parsley and lemon.

Eaten in: Türkiye

Prep
30 min
Cooking
30 min
Resting
1 h
Total
2 h
Servings
4

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About the dish

Lahmacun is a very thin round wheat flatbread spread with a fine layer of raw minced meat mixed with onion, tomato, peppers, parsley and hot pepper paste. It bakes for just a few minutes in a blazing oven, until the edges are crisp and the centre is still pliable. Before eating, it is sprinkled with lemon juice, parsley and onion, then rolled up. In Turkey it is a quick meal, often eaten with ayran or before a kebab. It is sometimes called Turkish pizza, though it has neither cheese nor tomato sauce.

Main ingredients

  • wheat flour
  • minced meat
  • onion
  • tomatoes
  • peppers
  • flat-leaf parsley
  • pepper paste

Türkiye: The lahmacun of Gaziantep, Şanlıurfa and Adana in the south-east is especially renowned.

More: Wikipedia (en)

Recipe

Lahmacun

https://foodmap.ominuvo.com/dish/lahmacun

Ingredients

4 servings

4 servings

Method

  1. Knead the flour, water, yeast, salt, sugar and oil into a smooth dough. Cover and leave for an hour.

  2. Very finely chop, or briefly blitz, the onion, tomatoes, pepper, chilli and parsley. Mix with the meat, pepper paste, pepper flakes and salt.

  3. Heat the oven with a baking tray or pizza stone inside to its maximum temperature (250–275°C).

  4. Divide the dough into 8 balls and roll each one into a very thin round about 25 cm across.

  5. Spread a thin layer of topping right to the edges, pressing it on with your fingers.

  6. Bake 1–2 at a time for 5–7 minutes, until the edges are browned. Stack them on top of each other to keep them soft.

  7. Serve with lemon wedges and parsley; squeeze lemon over each one and roll it up before eating.

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