Lahmacun
Discover the irresistible charm of Lahmacun, a Turkish flatbread that brings bold Middle Eastern flavors to life. This delicious recipe features a thin, homemade dough topped with a savory blend of ground lamb or beef, fresh vegetables, fragrant garlic, and vibrant spices like paprika, cumin, and red pepper flakes. The preparation combines the art of bread-making with a rich, aromatic topping that bakes to perfection in minutes. Light, crisp, and loaded with flavor, Lahmacun is often served with fresh lemon wedges or creamy yogurt, making it an ideal meal or snack. Perfect for sharing, this street food favorite is as enjoyable to prepare as it is to savor! Keywords: Lahmacun recipe, Turkish flatbread, homemade bread, Middle Eastern cuisine, savory toppings.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 ml Water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 7 grams Active dry yeast
- 250 grams Ground lamb or beef
- 1 medium, finely chopped Onion
- 1 large, finely chopped Tomato
- 1 small, finely chopped Green bell pepper
- 2 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Red pepper flakes
- 0.5 bunch, finely chopped Fresh parsley
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.
In a small bowl, mix the warm water and yeast, letting it sit for about 5 minutes until slightly frothy.
Pour the yeast mixture and olive oil into the well in the flour. Gradually incorporate the flour using a fork or your fingers, forming a soft dough.
Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.
Place the dough in an oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the topping. In a separate bowl, combine the ground lamb (or beef), finely chopped onion, tomato, green bell pepper, minced garlic, tomato paste, paprika, ground cumin, ground black pepper, red pepper flakes, and chopped parsley.
Mix the topping ingredients thoroughly until they are well combined.
Preheat the oven to 240°C (465°F) and place a baking sheet inside to heat up.
Once the dough has risen, punch it down and divide it into eight equal portions. Roll each portion into a ball.
On a floured surface, roll each dough ball into a thin circle approximately 25 cm (10 inches) in diameter.
Spread a thin layer of the meat mixture evenly over the surface of each dough circle, pressing down gently.
Carefully transfer the prepared lahmacun onto the heated baking sheet and bake for 7-10 minutes, or until the edges are crisp and lightly browned.
Repeat the process with the remaining dough and topping.
Serve hot, accompanied by fresh lemon wedges or a side of yogurt for extra flavor if desired.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
