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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 194 (from laksa026)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa194.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cookingorgeous.com/blog/homemade-turkish-lahmacun/\')), getAhrefsUnparsedNoserviceFromURL(\'https://cookingorgeous.com/blog/homemade-turkish-lahmacun/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/","crawl_time":1775759673,"first_indexed_time":1635795271,"http_code":200,"src_unparsed":"com,cookingorgeous!\/blog\/homemade-turkish-lahmacun\/ s443","src_root_hash":"11674212460327751594","history_drop_reason":null,"meta_title":"Turkish Lahmacun - Cooking Gorgeous","meta_descriptions":["Turkish Lahmacun (or Lahmajun-Lahmajoun) is a super-thin crispy flatbread pizza topped with ground meat, vegetables, herbs, and spices."],"attrs_boilerpipe_text":"Homemade\nTurkish Lahmacun (or Lahmajun-Lahmajoun)\nis a super-thin, crispy flatbread topped with ground beef or lamb mixed with vegetables, herbs, and spices.\nYou can find this popular street \/ fast food everywhere in Turkey, in restaurants, cafes, and fast-food shops.\nJump to:\nWhat Is Lahmacun?\nIngredients You'll Need\nHow to Make Homemade Lahmacun?\nLahmacun vs Pide\nWhy This Recipe Works?\nHow to Eat Turkish Lahmacun?\nTop Tips From the Chef\nRecipe FAQs\nRelated Recipes\nTurkish Lahmacun\nLahmacun (or Lahmajoun) wrap made with fresh parsley leaves, a few slices of red onions, and a squeeze of fresh lemon juice served with a glass of\nAyran (Turkish Yogurt Drink)\nis the perfect lunchtime snack!\nIf you love street food, you may also want to take a look at my other recipes, such as\nIzmir Kumru - Turkish Sandwich,\nThai Chicken Satay with Peanut Sauce\n, and\nTantuni\n.\nWhat Is Lahmacun?\nLahmacun - pronounced as lah-ma-jun (lah-ma-Joon) is a popular Turkish and Middle Eastern dish that can be described as\nflatbread\n with spicy ground meat\nor\nflatbread pizza.\nThis super thin crispy flatbread is topped with a delicious filling made of ground lamb (or beef), finely chopped vegetables, and a variety of spices and herbs. The dough is then baked in a very hot oven until it is crispy and slightly charred around the edges.\nJust like\nArayes (Meat Stuffed Pita)\n, this\nflatbread pizza\nis also commonly enjoyed as a snack or appetiser, with a side of yogurt sauce or a salad on the side. Lahmacun is similar to\nKiymali Turkish Pide\n, but the dough is thinner and is shaped round instead of a boat shape.\nEven though there is no clear evidence about where it was invented, they are popular in countries formerly parts of the Ottoman Empire, especially Turkey, Lebanon, Armenia, Syria, and Iraq. \nLahmacun is often called \"\nTurkish pizza\n\", \"\nTurkish Lamb Pizza\n\", \"\nFlatbread Pizza\n\", or \"\nLahmacun pizza\n\" in Western countries.\nIngredients You'll Need\nPlease scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.\nLahmacun Dough\nStrong white flour\n\/\nstrong bread flour\n-\nIt gives some elasticity to the dough which makes it easier to roll out.\nOlive oil\n- It tenderizes and flavors the lahmacun dough, while also creating a crispy texture on the bottom.\nMeat Filling\nGround beef or lamb\n- You can use beef or lamb, or a mixture of both. Try and use fatty meat, with a minimum of 15-20% fat. Ground lamb is naturally fatty, but if using beef or a mixture, make sure your ground beef isn’t lean.\nIf you only have lean beef, add a tablespoon of olive oil to your filling to help it stick to the dough.\nTurkish green peppers \n- Always check the spiciness before using them and don't use any extra chili or chili flakes if you don't want overly hot lahmacuns. You can replace them with bell pepper or Spanish Padron peppers.\nTomato paste\n-\nIt is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from\nAmazon\n.\nRed pepper paste -\nTurkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops. You can also buy it from\nAmazon\n. Alternatively, you can omit it and use the same amount of tomato paste.\nParsley\n- Use fresh flatleaf parsley for both the lahmacun filling and for lahmacun wraps.\nHow to Make Homemade Lahmacun?\nPrepare the Dough\nThis simple dough needs only 4 ingredients, and yeast is not one of them! If you don't feel confident working with yeast, this is the perfect recipe for you.\nTo make the dough, place the water, olive oil, and salt in a bowl and then mix them until combined.\nUse a stand mixer if you prefer. Sift the flour, add gradually to the bowl, and then knead the dough. Use the dough hook if you are using your stand mixer.\nAdd enough flour to have the dough come together and then form a soft and slightly sticky dough. Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore. \nOnce the dough is smooth, divide it into 6 balls (approximately 3 oz\/90 grams each) and place them on a lightly floured tray or worktop. \nCover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes.\nThis step is necessary for the dough to relax and makes it easier to roll out. \nPrepare the lahmacun filling while the dough is resting.\nPrepare the Fillin\ng\nPlace onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor.\nFinely chop them using the pulse function.\nBe careful at this stage not to turn them into purée.\nAlternatively, you can finely chop them using a sharp knife.\nTransfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste, finely chopped parsley, freshly ground black pepper, paprika, and salt.\nYou can replace red pepper paste with tomato paste if you don't have it in your fridge, or make your own with my\nsimple biber salcasi recipe\n.\nMix well until all combined into a smooth mixture that is easy to spread.\nStart Cooking Lahmacun on a Pan\nThe traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven combined with a stovetop.\nPreheat the oven to 450° F (230° C) and then line a large sheet tray with parchment paper. Set it aside. Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 10\" (26 cm)Ø or bigger.\nRoll out a dough ball into a thin circle size of 9 ½\" (25 cm) Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.\nPlace the dough circle in the hot pan. Divide your mixture into 6 and then spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges.\nGently press the filling into the dough to ensure it sticks.\nCook it for 4-5 minutes or until you see some brown spots at the bottom.\nFinish Baking in the Oven\nTransfer the lahmacun to your prepared baking sheet. Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked. Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking.\nYou can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling.\nCovering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps.\nLahmacun vs Pide\nLahmacun and pide are both Turkish dishes, but they have some differences.\nPide is usually topped with different toppings such as\nmushroom and cheese,\nsucuk\n(a type of Turkish spicy sausage), or a\nmix of beef and vegetables\n.\nLahmacun is made with minced beef mixed with onions, peppers,\nand tomatoes.\nLahmacun is very thin, round-shaped, and is often eaten like a wrap\n. The pide\nis boat-shaped and has a thicker crust.\nWhile both lahmacun and pide are popular Turkish dishes, they are distinct from each other in terms of their texture, toppings, and how they are served.\nWhy This Recipe Works?\nIt is easy to make Homemade Turkish Lahmacun with step-by-step instructions and the video attached to the recipe card.\nYou can make this famous street food in your kitchen without needing a wood ov\nen.\nLahmacun\n(or Lahmajun-Lahmajoun)\nis made with a very simple non-yeast dough.\nYou can serve this\nflatbread pizza\nfor dinner as a main course or you can make it smaller and serve it as an appetizer.\nHow to Eat Turkish Lahmacun?\nLahmacun is not only a snack, but it is also perfect to serve as a meal for lunch, dinner, or as an appetizer. The typical way to enjoy it is by topping it with fresh parsley leaves, red onion, tomato, and cucumber slices.\nYou can add a generous squeeze of lemon juice to enhance the flavors. To complement the dish, make sure to have a glass of refreshing\nTurkish Yogurt Drink - Ayran\n! You can either eat it wrapped with a salad like a burrito or slice it like a pizza.\nI also quite like to add a good pinch of flaked chili (pul biber) on top of my Lahmacun.\nIf you want to serve Lahmacun as a meal, it is best to serve it with a bowl of soup such as\nTurkish Lentil Soup\n,\nRed Pepper and Tomato Soup\n, or\nEzogelin Corbasi.\nTop Tips From the Chef\nUse minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough.\nKnead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it.\nLet the dough balls rest at room temperature for about 20 minutes.\nThis step is necessary for the dough to relax and makes it easier to roll out. \nRecipe FAQs\nIs Lahmacun healthy?\nLahmacun is considered healthy, it has a moderate amount of calories (411 calories per lahmacun with my recipe) and it is a good source of Vitamin A, Vitamin C, and Manganese. It is also considered a good source of protein.\nCan you freeze the leftovers?\nYes, the leftovers can be frozen and kept in the freezer for up to 3 months. Make sure you cool them down totally and wrap them individually before freezing them.\nCan you prepare lahmacun in advance?\nYou can make the mince filling up to 3 days in advance and keep it refrigerated in an airtight container until you need it.\nThe same goes for the dough. Make sure to bring the dough to room temperature before dividing and rolling them out.\nFor more scrumptious Turkish pastries, why not try:\nÇiğ Börek - Chebureki\nSu Boregi - Water Borek\nKaradeniz Pidesi\nTurkish Pide Bread - Ramazan Pidesi\nDid you make this recipe?\n Please let me know how it turned out! Leave a comment below and tag \n@\ncookingorgeous\n on Instagram and hashtag it\n \n#cookingorgeous\n.\nI hope you enjoy the process of making this delicious\nTurkish Lahmacun\nas much as you enjoy eating it! 🙂 \nBon appétit! \/ Afiyet olsun!\nWant to Save This Recipe?\nEnter your email & I'll send it to your inbox. \nPlus, get great new recipes from me every week!\nBy submitting this form, you consent to receive emails from Cooking Gorgeous\nAyla Clulee\nHomemade \nTurkish Lahmacun (or Lahmajun-Lahmajoun) \nis a super-thin crispy flatbread topped with minced beef or lamb mixed with vegetables, herbs, and spices. \n5\nfrom\n21\nvotes\nPrep Time\n25\nminutes\nCook Time\n25\nminutes\nTotal Time\n50\nminutes\nCourse\nAppetizer, Main Course, Snack\nCuisine\nMediterranean, Middle Eastern, Turkish\nServings\n6\nlahmacun\nCalories\n411\nkcal\n▢\n1 kitchen scale\n▢\n1 large baking sheet\n▢\n1 measuring spoons\n▢\n1 Sharp knife\n▢\n1 Rolling Pin\nFor Lahmacun Dough\n▢\n2 ¾\ncups\nstrong white flour\n(330 grams)\n▢\n¾\ncups\nwater + 1 tbsp\n(200 ml)\n▢\n1\ntablespoon\nolive oil\n(15 ml)\n▢\n1\nteaspoon\nsalt\n(8 grams)\nFor Lahmacun Filling\n▢\n12\nounces\nground lamb or beef with %20 fat\n(350 grams)\n▢\n2\ntomatoes\n(12 ounces\/300-350 grams)\n▢\n1\nmedium\nonion\n▢\n2\ncloves\ngarlic\n▢\n2\nTurkish green peppers\n(or 1 green bell pepper)\n▢\n1\nred romano pepper\n(or 1 red bell pepper)\n▢\n1\nred chilli\n(or ½ teaspoon chilli flakes)\n▢\n1\ntablespoon\ntomato paste\n▢\n1\ntablespoon\nred pepper paste\n▢\n1\ncup\nparsley\n(finely chopped)\n▢\n½\nteaspoon\nfreshly ground black pepper\n▢\n½\nteaspoon\npaprika\n▢\n1 ½\nteaspoon\nsalt\nPreparing the Dough\nPlace the water, olive oil, and salt in a bowl and mix them until combined. Use a stand mixer if you prefer.\nAdd the flour gradually and knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and form a soft and slightly sticky dough.\nKnead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore.\nOnce the dough is smooth, divide it into 6 balls (approximately 3 oz\/90 grams each) and place them on a lightly floured tray or worktop.\nCover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. \nPrepare lahmacun filling while the dough is resting.\nPreparing the Filling\nPlace onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor and finely chop them using the pulse function. Be careful at this stage not to turn them into pure. Alternatively, finely chop them using a knife.\nTransfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt.\nMix well until all combined into a smooth mixture that is easy to spread.\nStart Cooking Lahmacun on a Pan\nPreheat the oven to 230° C (450° F) and then line a large sheet tray with parchment paper. Set it aside.\nHeat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10\")Ø or bigger.\nRoll out a dough ball into a thin circle size of 25 cm (9 ½\") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.\nGently place the dough circle in the hot pan.\nDivide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. \nGently press on the filling to make sure it sticks to the dough. \nCook it for 4-5 minutes or until you see some brown spots at the bottom.\nFinishing Baking in the Oven\nTransfer the lahmacun to your prepared baking sheet.\nBake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked. \nTransfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. \nCovering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps.\nYou can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling.\nThe traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven or even on a stovetop.\nLahmacun is often called \"\nTurkish pizza\n\" or \"\nLahmacun pizza\n\" in Western countries.\nUse minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough.\nIf you only have lean beef, add a tablespoon of olive oil into your filling to help it to stick to the dough.\nKnead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it.\nCover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes.\nThis step is necessary for the dough to relax and makes it easier to roll out.\nCovering the lahmacuns will help to keep them warm, and also it will soften them enough for you to be able to roll them into wraps.\nCalories:\n411\nkcal\nCarbohydrates:\n51\ng\nProtein:\n17\ng\nFat:\n15\ng\nSaturated Fat:\n5\ng\nPolyunsaturated Fat:\n1\ng\nMonounsaturated Fat:\n7\ng\nTrans Fat:\n1\ng\nCholesterol:\n41\nmg\nSodium:\n1044\nmg\nPotassium:\n573\nmg\nFiber:\n4\ng\nSugar:\n5\ng\nVitamin A:\n2082\nIU\nVitamin C:\n90\nmg\nCalcium:\n52\nmg\nIron:\n5\nmg\nThis post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.","attrs_markdown":"![](https:\/\/ct.pinterest.com\/v3\/?event=init&tid=2614262475325&pd[em]=<hashed_email_address>&noscript=1)\n\n[Cooking Gorgeous](https:\/\/cookingorgeous.com\/)\n\n- [About](https:\/\/cookingorgeous.com\/about\/)\n  - [Privacy Policy](https:\/\/cookingorgeous.com\/privacy-policy\/)\n  - [Terms and Conditions](https:\/\/cookingorgeous.com\/terms-and-conditions\/)\n  - [Contact Us](https:\/\/cookingorgeous.com\/contact-me\/)\n  - [Media Mentions](https:\/\/www.oxinabox.co.uk\/cooking-gorgeous-theres-a-new-chef-in-town-who-wants-to-teach-you-how-to-cook-with-a-turkish-twist\/)\n- [Recipe Index](https:\/\/cookingorgeous.com\/recipes\/)\n\n[![go to homepage](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/cookingorgeous-logo-1-4.jpg)](https:\/\/cookingorgeous.com\/)\n\n- [Cozy Soups](https:\/\/cookingorgeous.com\/blog\/category\/soups\/)\n- [Recipe Index](https:\/\/cookingorgeous.com\/recipes\/)\n- [About](https:\/\/cookingorgeous.com\/about\/)\n- [Contact Us](https:\/\/cookingorgeous.com\/contact-me\/)\n- [Subscribe](https:\/\/cookingorgeous.com\/subscribe\/)\n\n[![Homepage link](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/cookingorgeous-logo-1-4.jpg)](https:\/\/cookingorgeous.com\/)\n\n- [Cozy Soups](https:\/\/cookingorgeous.com\/blog\/category\/soups\/)\n- [Recipe Index](https:\/\/cookingorgeous.com\/recipes\/)\n- [About](https:\/\/cookingorgeous.com\/about\/)\n- [Contact Us](https:\/\/cookingorgeous.com\/contact-me\/)\n- [Subscribe](https:\/\/cookingorgeous.com\/subscribe\/)\n\n[×](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/)\n\n[Cooking Gorgeous](https:\/\/cookingorgeous.com\/) » [Recipes](https:\/\/cookingorgeous.com\/recipes\/) » [Main Dishes](https:\/\/cookingorgeous.com\/blog\/category\/main-dishes\/)\n\n# Turkish Lahmacun\nPublished: Nov 1, 2021 · Modified: Jan 15, 2026 by [Ayla Clulee](https:\/\/cookingorgeous.com\/about\/)\n\n[Jump to Recipe](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#recipe)\n\nHomemade **Turkish Lahmacun (or Lahmajun-Lahmajoun)** is a super-thin, crispy flatbread topped with ground beef or lamb mixed with vegetables, herbs, and spices.\n\n![homemade Turkish lahmacun served with tomato slices and parsley](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-24.jpg)\n\nYou can find this popular street \/ fast food everywhere in Turkey, in restaurants, cafes, and fast-food shops.\n\nJump to:\n\n- [What Is Lahmacun?](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#what-is-lahmacun)\n- [Ingredients You'll Need](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#ingredients-youll-need)\n- [How to Make Homemade Lahmacun?](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#how-to-make-homemade-lahmacun)\n- [Lahmacun vs Pide](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#lahmacun-vs-pide)\n- [Why This Recipe Works?](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#why-this-recipe-works)\n- [How to Eat Turkish Lahmacun?](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#how-to-eat-turkish-lahmacun)\n- [Top Tips From the Chef](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#top-tips-from-the-chef)\n- [Recipe FAQs](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#recipe-faqs)\n- [Related Recipes](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#related-recipes)\n- [Turkish Lahmacun](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#turkish-lahmacun)\n\nLahmacun (or Lahmajoun) wrap made with fresh parsley leaves, a few slices of red onions, and a squeeze of fresh lemon juice served with a glass of [Ayran (Turkish Yogurt Drink)](https:\/\/cookingorgeous.com\/blog\/ayran-turkish-yogurt-drink\/) is the perfect lunchtime snack\\!\n\nIf you love street food, you may also want to take a look at my other recipes, such as [Izmir Kumru - Turkish Sandwich,](https:\/\/cookingorgeous.com\/blog\/izmir-kumru-turkish-sandwich\/) [Thai Chicken Satay with Peanut Sauce](https:\/\/cookingorgeous.com\/blog\/thai-chicken-satay-with-peanut-sauce\/), and [Tantuni](https:\/\/cookingorgeous.com\/blog\/tantuni\/).\n\n## What Is Lahmacun?\nLahmacun - pronounced as lah-ma-jun (lah-ma-Joon) is a popular Turkish and Middle Eastern dish that can be described as ***[flatbread](https:\/\/cookingorgeous.com\/blog\/turkish-pide-bread-ramazan-pidesi\/) with spicy ground meat*** or ***flatbread pizza.***\n\nThis super thin crispy flatbread is topped with a delicious filling made of ground lamb (or beef), finely chopped vegetables, and a variety of spices and herbs. The dough is then baked in a very hot oven until it is crispy and slightly charred around the edges.\n\nJust like [Arayes (Meat Stuffed Pita)](https:\/\/cookingorgeous.com\/blog\/arayes-meat-stuffed-pita\/), this ***flatbread pizza*** is also commonly enjoyed as a snack or appetiser, with a side of yogurt sauce or a salad on the side. Lahmacun is similar to [Kiymali Turkish Pide](https:\/\/cookingorgeous.com\/blog\/pide-turkish-kiymali-pide\/), but the dough is thinner and is shaped round instead of a boat shape.\n\n![lahmacun wrapped with parsley and tomatoes](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![lahmacun wrapped with parsley and tomatoes](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-28.jpg)\n\nEven though there is no clear evidence about where it was invented, they are popular in countries formerly parts of the Ottoman Empire, especially Turkey, Lebanon, Armenia, Syria, and Iraq.\n\nLahmacun is often called \"*Turkish pizza*\", \"*Turkish Lamb Pizza*\", \" *Flatbread Pizza*\", or \"*Lahmacun pizza*\" in Western countries.\n\n## Ingredients You'll Need\n*Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.*\n\n### Lahmacun Dough\n![Labelled picture of ingredients for lahmacun dough](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20960'%3E%3C\/svg%3E)\n\n![Labelled picture of ingredients for lahmacun dough](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-30.jpg)\n\n- **Strong white flour** \/ **strong bread flour** - *It gives some elasticity to the dough which makes it easier to roll out.*\n\n- **Olive oil** - It tenderizes and flavors the lahmacun dough, while also creating a crispy texture on the bottom.\n### Meat Filling\n![Labelled picture of ingredients for lahmacun filling](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20960'%3E%3C\/svg%3E)\n\n![Labelled picture of ingredients for lahmacun filling](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-31.jpg)\n\n- **Ground beef or lamb** \\- You can use beef or lamb, or a mixture of both. Try and use fatty meat, with a minimum of 15-20% fat. Ground lamb is naturally fatty, but if using beef or a mixture, make sure your ground beef isn’t lean. *If you only have lean beef, add a tablespoon of olive oil to your filling to help it stick to the dough.*\n\n- **Turkish green peppers** \\- Always check the spiciness before using them and don't use any extra chili or chili flakes if you don't want overly hot lahmacuns. You can replace them with bell pepper or Spanish Padron peppers.\n\n- ******Tomato paste** **\\-****** It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from [Amazon](https:\/\/www.amazon.com\/gp\/product\/B00B0GJ13A\/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00B0GJ13A&linkCode=as2&tag=cookingorgeou-20&linkId=9e95d043c963d74dfb5ba30064fc3c37) .\n\n- **Red pepper paste -** Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops. You can also buy it from [Amazon](https:\/\/www.amazon.com\/gp\/product\/B00VOBJNZW\/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00VOBJNZW&linkCode=as2&tag=cookingorgeou-20&linkId=932aa5555e1e2512fbd9dc2c829fc595) . Alternatively, you can omit it and use the same amount of tomato paste.\n\n- **Parsley** \\- Use fresh flatleaf parsley for both the lahmacun filling and for lahmacun wraps.\n## How to Make Homemade Lahmacun?\n### **Prepare the Dough**\nThis simple dough needs only 4 ingredients, and yeast is not one of them! If you don't feel confident working with yeast, this is the perfect recipe for you.\n\nTo make the dough, place the water, olive oil, and salt in a bowl and then mix them until combined.\n\n![flour, water, salt and olive oil are placed in a bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![flour, water, salt and olive oil are placed in a bowl](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-32.jpg)\n\nUse a stand mixer if you prefer. Sift the flour, add gradually to the bowl, and then knead the dough. Use the dough hook if you are using your stand mixer.\n\nAdd enough flour to have the dough come together and then form a soft and slightly sticky dough. Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore.\n\n![lahmacun dough in a glass bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![lahmacun dough in a glass bowl](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-33.jpg)\n\nOnce the dough is smooth, divide it into 6 balls (approximately 3 oz\/90 grams each) and place them on a lightly floured tray or worktop.\n\n![Divide the dough into 6 equal pieces](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20817'%3E%3C\/svg%3E)\n\n![Divide the dough into 6 equal pieces](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/homemade-turkish-lahmacun-recipe-5.jpg)\n\nCover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. *This step is necessary for the dough to relax and makes it easier to roll out.* Prepare the lahmacun filling while the dough is resting.\n\n### **Prepare the Fillin**g\nPlace onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor.\n\n![place the vegetables into a food processor](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![place the vegetables into a food processor](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/homemade-turkish-lahmacun-recipe-6.jpg)\n\nFinely chop them using the pulse function. *Be careful at this stage not to turn them into purée.* Alternatively, you can finely chop them using a sharp knife.\n\n![vegetables are blitzed in a food processo](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![vegetables are blitzed in a food processo](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/homemade-turkish-lahmacun-recipe-7.jpg)\n\nTransfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste, finely chopped parsley, freshly ground black pepper, paprika, and salt.\n\nYou can replace red pepper paste with tomato paste if you don't have it in your fridge, or make your own with my [simple biber salcasi recipe](https:\/\/cookingorgeous.com\/blog\/biber-salcasi-turkish-red-pepper-paste\/).\n\n![mix the chopped vegetables with minced meat and spices](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![mix the chopped vegetables with minced meat and spices](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/homemade-turkish-lahmacun-recipe-8.jpg)\n\nMix well until all combined into a smooth mixture that is easy to spread.\n\n### Start Cooking Lahmacun on a Pan\nThe traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven combined with a stovetop.\n\nPreheat the oven to 450° F (230° C) and then line a large sheet tray with parchment paper. Set it aside. Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 10\" (26 cm)Ø or bigger.\n\nRoll out a dough ball into a thin circle size of 9 ½\" (25 cm) Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.\n\n![roll a dough ball out size of 25 cm dia](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![roll a dough ball out size of 25 cm dia](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/homemade-turkish-lahmacun-recipe-9.jpg)\n\nPlace the dough circle in the hot pan. Divide your mixture into 6 and then spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. *Gently press the filling into the dough to ensure it sticks.*\n\n![Homemade Turkish lahmacun cooking on a pan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201125%20802'%3E%3C\/svg%3E)\n\n![Homemade Turkish lahmacun cooking on a pan](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-17.jpg)\n\nCook it for 4-5 minutes or until you see some brown spots at the bottom.\n\n### Finish Baking in the Oven\nTransfer the lahmacun to your prepared baking sheet. Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked. Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking.\n\nYou can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling. *Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps.*\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-29.jpg)\n## Lahmacun vs Pide\nLahmacun and pide are both Turkish dishes, but they have some differences.\n\nPide is usually topped with different toppings such as **[mushroom and cheese,](https:\/\/cookingorgeous.com\/blog\/pide-with-cheese-and-mushrooms\/) [sucuk](https:\/\/cookingorgeous.com\/blog\/sucuklu-pide\/)** (a type of Turkish spicy sausage), or a **[mix of beef and vegetables](https:\/\/cookingorgeous.com\/blog\/pide-turkish-kiymali-pide\/).** *Lahmacun is made with minced beef mixed with onions, peppers,* and tomatoes.\n\n![cooked lahmacun are stacked together to keep them warm](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![cooked lahmacun are stacked together to keep them warm](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-18.jpg)\n\n*Lahmacun is very thin, round-shaped, and is often eaten like a wrap*. The pide **is boat-shaped and has a thicker crust.** While both lahmacun and pide are popular Turkish dishes, they are distinct from each other in terms of their texture, toppings, and how they are served.\n\n## Why This Recipe Works?\n- It is easy to make Homemade Turkish Lahmacun with step-by-step instructions and the video attached to the recipe card.\n\n- *You can make this famous street food in your kitchen without needing a wood ov*en.\n\n- Lahmacun **(or Lahmajun-Lahmajoun)** is made with a very simple non-yeast dough.\n\n- You can serve this ***flatbread pizza*** for dinner as a main course or you can make it smaller and serve it as an appetizer.\n## How to Eat Turkish Lahmacun?\nLahmacun is not only a snack, but it is also perfect to serve as a meal for lunch, dinner, or as an appetizer. The typical way to enjoy it is by topping it with fresh parsley leaves, red onion, tomato, and cucumber slices.\n\nYou can add a generous squeeze of lemon juice to enhance the flavors. To complement the dish, make sure to have a glass of refreshing [Turkish Yogurt Drink - Ayran](https:\/\/cookingorgeous.com\/blog\/ayran-turkish-yogurt-drink\/)! You can either eat it wrapped with a salad like a burrito or slice it like a pizza.\n\n![6 pieces of lahmacun](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![6 pieces of lahmacun](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-25.jpg)\n\nI also quite like to add a good pinch of flaked chili (pul biber) on top of my Lahmacun.\n\nIf you want to serve Lahmacun as a meal, it is best to serve it with a bowl of soup such as [Turkish Lentil Soup](https:\/\/cookingorgeous.com\/blog\/turkish-lentil-soup\/), [Red Pepper and Tomato Soup](https:\/\/cookingorgeous.com\/blog\/red-pepper-and-tomato-soup\/), or [Ezogelin Corbasi.](https:\/\/cookingorgeous.com\/blog\/ezogelin-soup\/)\n\n## Top Tips From the Chef\n- Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough.\n\n- Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it.\n\n- Let the dough balls rest at room temperature for about 20 minutes. *This step is necessary for the dough to relax and makes it easier to roll out.*\n## Recipe FAQs\n**Is Lahmacun healthy?**\n\nLahmacun is considered healthy, it has a moderate amount of calories (411 calories per lahmacun with my recipe) and it is a good source of Vitamin A, Vitamin C, and Manganese. It is also considered a good source of protein.\n\n**Can you freeze the leftovers?**\n\nYes, the leftovers can be frozen and kept in the freezer for up to 3 months. Make sure you cool them down totally and wrap them individually before freezing them.\n\n**Can you prepare lahmacun in advance?**\n\nYou can make the mince filling up to 3 days in advance and keep it refrigerated in an airtight container until you need it.   \nThe same goes for the dough. Make sure to bring the dough to room temperature before dividing and rolling them out.\n## Related Recipes\nFor more scrumptious Turkish pastries, why not try:\n\n- [![fried ciboria served with salad](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![fried ciboria served with salad](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2022\/06\/cig-borek-chebureki-14.jpg)Çiğ Börek - Chebureki](https:\/\/cookingorgeous.com\/blog\/cig-borek-chebureki\/)\n- [![a portion of su borek](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![a portion of su borek](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2022\/04\/su-boregi-water-borek-14.jpg)Su Boregi - Water Borek](https:\/\/cookingorgeous.com\/blog\/su-boregi-water-borek\/)\n- [![sliced Karadeniz Pidesi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![sliced Karadeniz Pidesi](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2022\/04\/karadeniz-pidesi-20.jpg)Karadeniz Pidesi](https:\/\/cookingorgeous.com\/blog\/karadeniz-pidesi\/)\n- [![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2022\/03\/turkish-pide-bread-ramazan-pidesi-22.jpg)Turkish Pide Bread - Ramazan Pidesi](https:\/\/cookingorgeous.com\/blog\/turkish-pide-bread-ramazan-pidesi\/)\n\n**Did you make this recipe?** Please let me know how it turned out! Leave a comment below and tag [**@**](https:\/\/www.instagram.com\/#therapythecooking)[**cookingorgeous**](https:\/\/www.instagram.com\/cookingorgeous\/) on Instagram and hashtag it [**\\#cookingorgeous**.](https:\/\/www.instagram.com\/explore\/tags\/cookingorgeous\/)\n\nI hope you enjoy the process of making this delicious **Turkish Lahmacun** as much as you enjoy eating it! 🙂\n\n*Bon appétit! \/ Afiyet olsun\\!*\n\nWant to Save This Recipe?\n\nEnter your email & I'll send it to your inbox. *Plus, get great new recipes from me every week\\!*\n\nBy submitting this form, you consent to receive emails from Cooking Gorgeous\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)\n\n![](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-26-300x300.jpg)\n## Turkish Lahmacun\n[Ayla Clulee](https:\/\/cookingorgeous.com\/about\/)\n\nHomemade **Turkish Lahmacun (or Lahmajun-Lahmajoun)** is a super-thin crispy flatbread topped with minced beef or lamb mixed with vegetables, herbs, and spices.\n\n5 from 21 votes\n\nCook Mode\n\nPrevent your screen from going dark\n\n[Print Recipe](https:\/\/cookingorgeous.com\/wprm_print\/turkish-lahmacun)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fcookingorgeous.com%2Fblog%2Fhomemade-turkish-lahmacun%2F&media=https%3A%2F%2Fcookingorgeous.com%2Fwp-content%2Fuploads%2F2021%2F11%2Fhomemade-turkish-lahmacun-recipe-26.jpg&description=Turkish+Lahmacun&is_video=false)\n\nPrep Time 25 minutes mins\n\nCook Time 25 minutes mins\n\nTotal Time 50 minutes mins\n\nCourse Appetizer, Main Course, Snack\n\nCuisine Mediterranean, Middle Eastern, Turkish\n\nServings 6 lahmacun\n\nCalories 411 kcal\n\n### Equipment\n- ▢\n  1 kitchen scale\n- ▢\n  1 large baking sheet\n- ▢\n  1 measuring spoons\n- ▢\n  1 Sharp knife\n- ▢\n  1 Rolling Pin\n\n### Ingredients US Customary Metric 1x 2x 3x\n#### For Lahmacun Dough\n- ▢\n  2 ¾ cups strong white flour (330 grams)\n- ▢\n  ¾ cups water + 1 tbsp (200 ml)\n- ▢\n  1 tablespoon olive oil (15 ml)\n- ▢\n  1 teaspoon salt (8 grams)\n\n#### For Lahmacun Filling\n- ▢\n  12 ounces ground lamb or beef with %20 fat (350 grams)\n- ▢\n  2 tomatoes  (12 ounces\/300-350 grams)\n- ▢\n  1 medium onion\n- ▢\n  2 cloves garlic\n- ▢\n  2 Turkish green peppers  (or 1 green bell pepper)\n- ▢\n  1 red romano pepper  (or 1 red bell pepper)\n- ▢\n  1 red chilli (or ½ teaspoon chilli flakes)\n- ▢\n  1 tablespoon tomato paste\n- ▢\n  1 tablespoon red pepper paste\n- ▢\n  1 cup parsley (finely chopped)\n- ▢\n  ½ teaspoon freshly ground black pepper\n- ▢\n  ½ teaspoon paprika\n- ▢\n  1 ½ teaspoon salt\n\n### Instructions\n#### Preparing the Dough\n- Place the water, olive oil, and salt in a bowl and mix them until combined. Use a stand mixer if you prefer.\n- Add the flour gradually and knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and form a soft and slightly sticky dough.\n- Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore.\n- Once the dough is smooth, divide it into 6 balls (approximately 3 oz\/90 grams each) and place them on a lightly floured tray or worktop.\n- Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out.\n- Prepare lahmacun filling while the dough is resting.\n\n#### Preparing the Filling\n- Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor and finely chop them using the pulse function. Be careful at this stage not to turn them into pure. Alternatively, finely chop them using a knife.\n- Transfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt.\n- Mix well until all combined into a smooth mixture that is easy to spread.\n\n#### Start Cooking Lahmacun on a Pan\n- Preheat the oven to 230° C (450° F) and then line a large sheet tray with parchment paper. Set it aside.\n- Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10\")Ø or bigger.\n- Roll out a dough ball into a thin circle size of 25 cm (9 ½\") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.\n- Gently place the dough circle in the hot pan.\n- Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges.\n- *Gently press on the filling to make sure it sticks to the dough.*\n- Cook it for 4-5 minutes or until you see some brown spots at the bottom.\n\n#### Finishing Baking in the Oven\n- Transfer the lahmacun to your prepared baking sheet.\n- Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked.\n- Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. *Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps.*\n- You can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling.\n### Video\n### Notes\n- The traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven or even on a stovetop.\n- Lahmacun is often called \"*Turkish pizza*\" or \"*Lahmacun pizza*\" in Western countries.\n- Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough.\n- *If you only have lean beef, add a tablespoon of olive oil into your filling to help it to stick to the dough.*\n- Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it.\n- Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. *This step is necessary for the dough to relax and makes it easier to roll out.*\n- *Covering the lahmacuns will help to keep them warm, and also it will soften them enough for you to be able to roll them into wraps.*\n\n### Nutrition\nCalories: 411kcalCarbohydrates: 51gProtein: 17gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 1044mgPotassium: 573mgFiber: 4gSugar: 5gVitamin A: 2082IUVitamin C: 90mgCalcium: 52mgIron: 5mg\n\nTried this recipe?Mention [@cookingorgeous](https:\/\/www.instagram.com\/cookingorgeous) or tag [\\#cookingorgeous](https:\/\/www.instagram.com\/explore\/tags\/cookingorgeous)\\!\n\n*This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.*\n\n## More Main Dish Recipes\n- [![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2025\/11\/easy-greek-chicken-marinade-with-yogurt-7.jpg)Easy Greek Chicken Marinade with Yogurt](https:\/\/cookingorgeous.com\/blog\/easy-greek-chicken-marinade-with-yogurt\/)\n- [![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2025\/09\/greek-shrimp-saganaki-garides-saganaki-7.jpg)Greek Shrimp Saganaki - Garides Saganaki](https:\/\/cookingorgeous.com\/blog\/greek-shrimp-saganaki-garides-saganaki\/)\n- [![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2025\/08\/makarna-salatasi-healthy-turkish-pasta-salad-8.jpg)Makarna Salatası - Healthy Turkish Pasta Salad](https:\/\/cookingorgeous.com\/blog\/makarna-salatasi-healthy-turkish-pasta-salad\/)\n- [![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2025\/08\/leftover-turkey-pot-pie-16.jpg)Leftover Turkey Pot Pie with Homemade Shortcrust](https:\/\/cookingorgeous.com\/blog\/leftover-turkey-pot-pie-with-homemade-shortcrust\/)\n\n### Comments\n1. Sue says\n   \n   May 26, 2024 at 2:02 am\n   \n   Sounds yummy and I can’t wait to try\\!\n   \n   [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-18287)\n   - Ayla Clulee says\n     \n     May 26, 2024 at 8:30 am\n     \n     It is so yummy, I don't need to buy from restaurants anymore. I hope you enjoy it! Let me know if you have any questions.  \n      Best wishes  \n      Ayla\n     \n     [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-18290)\n2. Laura says\n   \n   August 30, 2022 at 4:50 pm\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Thanks a lot Ayla for the details  \n    It definitely helps : )\n   \n   [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-6072)\n3. Gary says\n   \n   June 11, 2022 at 4:26 am\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Perfect, good instructions! Good bit of prep but the effort is worth it was top drawer.\n   \n   [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-4512)\n4. Katherine says\n   \n   May 16, 2022 at 7:06 am\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    My husband loves lamb and raved about the topping on this! Thanks for the recipe.\n   \n   [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-4025)\n5. Francisco says\n   \n   April 27, 2022 at 4:57 am\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    It is easy to make and delicious, everyone loves it. Thanks\n   \n   [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3649)\n6. Siri says\n   \n   April 24, 2022 at 5:35 am\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    I love the meat mixture! So much flavour!!! This is so perfect and taste great\\!\n   \n   [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3577)\n7. Elenora says\n   \n   April 16, 2022 at 4:53 am\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    The flavours sound incredible! Such a great make ahead lunch or dinner option\\!\n   \n   [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3426)\n8. Tommy says\n   \n   April 12, 2022 at 4:08 am\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Awesome Recipe\\!  \n    worth the time and effort\n   \n   [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3380)\n9. Claudia says\n   \n   April 11, 2022 at 5:08 am\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    I am so glad I made this recipe! It was beyond delicious. My husband and I couldn't get enough! We will definitely be making it again\\!\n   \n   [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3350)\n10. Rita says\n    \n    April 10, 2022 at 5:14 am\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     This is my first time seeing a recipe for Turkish Lahmacun, looks fantastic! I love all the flavours and yet it's so simple to make! I'll be trying this very soon.\n    \n    [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3329)\n11. Jasmine says\n    \n    April 09, 2022 at 5:02 am\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     We love lahmacun and yours looks tasty. This reminds me I should make it again soon\\!\n    \n    [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3300)\n12. Sara says\n    \n    April 08, 2022 at 4:17 am\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     Just made this tonight and loved it! The kids ate it up too! The dough is really easy to work with.\n    \n    [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3283)\n13. Natalie says\n    \n    April 04, 2022 at 5:47 am\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     I have had a similar version of these many years ago...I served mine with sliced fresh tomato & rocket rolled up in each slice with the lemon juice and the kids inhaled them and begged for more\\!  \n     Absolutely fantastic recipe - even for fuss pots\\!\n    \n    [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3231)\n14. Barbara says\n    \n    April 03, 2022 at 4:49 am\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     Wonderful!! Easy instructions to follow. Better than any Turkish restaurant I have had. And its homemade\\!\n    \n    [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3211)\n15. Christina says\n    \n    April 02, 2022 at 5:02 am\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     I loved these! Perfect in every way. I mixed more dough because we had more meat mixture.\n    \n    [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3189)\n    - Ayla Clulee says\n      \n      April 02, 2022 at 4:21 pm\n      \n      Thanks for sharing your experience, Christina\\!  \n       Best wishes  \n       Ayla x\n      \n      [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3203)\n    - Laura says\n      \n      August 28, 2022 at 12:14 pm\n      \n      That is a really tasty recipe I tried.  \n       Is there any step which can be made in advance and Can the lahmacun be frozen ?  \n       Thank you \\!\n      \n      [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-6035)\n      - Ayla Clulee says\n        \n        August 28, 2022 at 12:57 pm\n        \n        Hi Laura  \n         I am glad you enjoyed the recipe\\!  \n         You can make the mince filling up to 3 days in advance and keep it refrigerated until you need it. The same goes for the dough. Make sure to bring the dough to room temperature before dividing and rolling them out.  \n         And yes the leftovers can be frozen and kept in the freezer for up to 3 months. Make sure you cool them down totally and wrap them individually before freezing them.  \n         Hope that helps.  \n         Best wishes  \n         Ayla\n        \n        [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-6037)\n16. Manny says\n    \n    March 25, 2022 at 5:28 am\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     I've made this a few time and I love it! Thanks for sharing this recipe with us.\n    \n    [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3065)\n17. Jo says\n    \n    March 24, 2022 at 5:47 am\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     Delicious! I served it with the Greek salad.\n    \n    [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-3038)\n18. Zainab says\n    \n    March 20, 2022 at 5:49 am\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     We really enjoyed the lahmajuns. Thank you for sharing this.\n    \n    [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-2984)\n    - Ayla Clulee says\n      \n      March 21, 2022 at 5:51 am\n      \n      My pleasure:) I am glad you all loved the lahmacuns\\!\n      \n      [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-2992)\n19. Christina says\n    \n    December 07, 2021 at 7:22 pm\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     Love lahmacun! I can’t wait to try this at home.\n    \n    [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-1005)\n    - Ayla Clulee says\n      \n      December 08, 2021 at 5:17 am\n      \n      Hi Christina  \n       Hope you enjoy it with your family 🙂  \n       Best wishes  \n       Ayla\n      \n      [Reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#comment-1022)\n\n5 from 21 votes ([3 ratings without comment](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/))\n\n### Leave a Reply [Cancel reply](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#respond)\n\n![](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/09\/4C29783C-5152-434D-9840-124CEDE407B9_1_201_a-2-1024x1024.jpg)\n\nWelcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! 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Please try again.","attrs_readable_markdown":"Homemade **Turkish Lahmacun (or Lahmajun-Lahmajoun)** is a super-thin, crispy flatbread topped with ground beef or lamb mixed with vegetables, herbs, and spices.\n\n![homemade Turkish lahmacun served with tomato slices and parsley](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-24.jpg)\n\nYou can find this popular street \/ fast food everywhere in Turkey, in restaurants, cafes, and fast-food shops.\n\nJump to:\n\n- [What Is Lahmacun?](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#what-is-lahmacun)\n- [Ingredients You'll Need](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#ingredients-youll-need)\n- [How to Make Homemade Lahmacun?](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#how-to-make-homemade-lahmacun)\n- [Lahmacun vs Pide](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#lahmacun-vs-pide)\n- [Why This Recipe Works?](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#why-this-recipe-works)\n- [How to Eat Turkish Lahmacun?](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#how-to-eat-turkish-lahmacun)\n- [Top Tips From the Chef](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#top-tips-from-the-chef)\n- [Recipe FAQs](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#recipe-faqs)\n- [Related Recipes](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#related-recipes)\n- [Turkish Lahmacun](https:\/\/cookingorgeous.com\/blog\/homemade-turkish-lahmacun\/#turkish-lahmacun)\n\nLahmacun (or Lahmajoun) wrap made with fresh parsley leaves, a few slices of red onions, and a squeeze of fresh lemon juice served with a glass of [Ayran (Turkish Yogurt Drink)](https:\/\/cookingorgeous.com\/blog\/ayran-turkish-yogurt-drink\/) is the perfect lunchtime snack\\!\n\nIf you love street food, you may also want to take a look at my other recipes, such as [Izmir Kumru - Turkish Sandwich,](https:\/\/cookingorgeous.com\/blog\/izmir-kumru-turkish-sandwich\/) [Thai Chicken Satay with Peanut Sauce](https:\/\/cookingorgeous.com\/blog\/thai-chicken-satay-with-peanut-sauce\/), and [Tantuni](https:\/\/cookingorgeous.com\/blog\/tantuni\/).\n\n## What Is Lahmacun?\nLahmacun - pronounced as lah-ma-jun (lah-ma-Joon) is a popular Turkish and Middle Eastern dish that can be described as ***[flatbread](https:\/\/cookingorgeous.com\/blog\/turkish-pide-bread-ramazan-pidesi\/) with spicy ground meat*** or ***flatbread pizza.***\n\nThis super thin crispy flatbread is topped with a delicious filling made of ground lamb (or beef), finely chopped vegetables, and a variety of spices and herbs. The dough is then baked in a very hot oven until it is crispy and slightly charred around the edges.\n\nJust like [Arayes (Meat Stuffed Pita)](https:\/\/cookingorgeous.com\/blog\/arayes-meat-stuffed-pita\/), this ***flatbread pizza*** is also commonly enjoyed as a snack or appetiser, with a side of yogurt sauce or a salad on the side. Lahmacun is similar to [Kiymali Turkish Pide](https:\/\/cookingorgeous.com\/blog\/pide-turkish-kiymali-pide\/), but the dough is thinner and is shaped round instead of a boat shape.\n\n![lahmacun wrapped with parsley and tomatoes](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-28.jpg)\n\nEven though there is no clear evidence about where it was invented, they are popular in countries formerly parts of the Ottoman Empire, especially Turkey, Lebanon, Armenia, Syria, and Iraq.\n\nLahmacun is often called \"*Turkish pizza*\", \"*Turkish Lamb Pizza*\", \" *Flatbread Pizza*\", or \"*Lahmacun pizza*\" in Western countries.\n\n## Ingredients You'll Need\n*Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.*\n\n### Lahmacun Dough\n![Labelled picture of ingredients for lahmacun dough](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-30.jpg)\n\n- **Strong white flour** \/ **strong bread flour** - *It gives some elasticity to the dough which makes it easier to roll out.*\n\n- **Olive oil** - It tenderizes and flavors the lahmacun dough, while also creating a crispy texture on the bottom.\n### Meat Filling\n![Labelled picture of ingredients for lahmacun filling](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-31.jpg)\n\n- **Ground beef or lamb** \\- You can use beef or lamb, or a mixture of both. Try and use fatty meat, with a minimum of 15-20% fat. Ground lamb is naturally fatty, but if using beef or a mixture, make sure your ground beef isn’t lean. *If you only have lean beef, add a tablespoon of olive oil to your filling to help it stick to the dough.*\n\n- **Turkish green peppers** \\- Always check the spiciness before using them and don't use any extra chili or chili flakes if you don't want overly hot lahmacuns. You can replace them with bell pepper or Spanish Padron peppers.\n\n- ******Tomato paste** **\\-****** It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from [Amazon](https:\/\/www.amazon.com\/gp\/product\/B00B0GJ13A\/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00B0GJ13A&linkCode=as2&tag=cookingorgeou-20&linkId=9e95d043c963d74dfb5ba30064fc3c37) .\n\n- **Red pepper paste -** Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops. You can also buy it from [Amazon](https:\/\/www.amazon.com\/gp\/product\/B00VOBJNZW\/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00VOBJNZW&linkCode=as2&tag=cookingorgeou-20&linkId=932aa5555e1e2512fbd9dc2c829fc595) . Alternatively, you can omit it and use the same amount of tomato paste.\n\n- **Parsley** \\- Use fresh flatleaf parsley for both the lahmacun filling and for lahmacun wraps.\n## How to Make Homemade Lahmacun?\n### **Prepare the Dough**\nThis simple dough needs only 4 ingredients, and yeast is not one of them! If you don't feel confident working with yeast, this is the perfect recipe for you.\n\nTo make the dough, place the water, olive oil, and salt in a bowl and then mix them until combined.\n\n![flour, water, salt and olive oil are placed in a bowl](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-32.jpg)\n\nUse a stand mixer if you prefer. Sift the flour, add gradually to the bowl, and then knead the dough. Use the dough hook if you are using your stand mixer.\n\nAdd enough flour to have the dough come together and then form a soft and slightly sticky dough. Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore.\n\n![lahmacun dough in a glass bowl](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-33.jpg)\n\nOnce the dough is smooth, divide it into 6 balls (approximately 3 oz\/90 grams each) and place them on a lightly floured tray or worktop.\n\n![Divide the dough into 6 equal pieces](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/homemade-turkish-lahmacun-recipe-5.jpg)\n\nCover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. *This step is necessary for the dough to relax and makes it easier to roll out.* Prepare the lahmacun filling while the dough is resting.\n\n### **Prepare the Fillin**g\nPlace onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor.\n\n![place the vegetables into a food processor](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/homemade-turkish-lahmacun-recipe-6.jpg)\n\nFinely chop them using the pulse function. *Be careful at this stage not to turn them into purée.* Alternatively, you can finely chop them using a sharp knife.\n\n![vegetables are blitzed in a food processo](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/homemade-turkish-lahmacun-recipe-7.jpg)\n\nTransfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste, finely chopped parsley, freshly ground black pepper, paprika, and salt.\n\nYou can replace red pepper paste with tomato paste if you don't have it in your fridge, or make your own with my [simple biber salcasi recipe](https:\/\/cookingorgeous.com\/blog\/biber-salcasi-turkish-red-pepper-paste\/).\n\n![mix the chopped vegetables with minced meat and spices](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/homemade-turkish-lahmacun-recipe-8.jpg)\n\nMix well until all combined into a smooth mixture that is easy to spread.\n\n### Start Cooking Lahmacun on a Pan\nThe traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven combined with a stovetop.\n\nPreheat the oven to 450° F (230° C) and then line a large sheet tray with parchment paper. Set it aside. Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 10\" (26 cm)Ø or bigger.\n\nRoll out a dough ball into a thin circle size of 9 ½\" (25 cm) Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.\n\n![roll a dough ball out size of 25 cm dia](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/10\/homemade-turkish-lahmacun-recipe-9.jpg)\n\nPlace the dough circle in the hot pan. Divide your mixture into 6 and then spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. *Gently press the filling into the dough to ensure it sticks.*\n\n![Homemade Turkish lahmacun cooking on a pan](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-17.jpg)\n\nCook it for 4-5 minutes or until you see some brown spots at the bottom.\n\n### Finish Baking in the Oven\nTransfer the lahmacun to your prepared baking sheet. Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked. Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking.\n\nYou can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling. *Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps.*\n\n![](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-29.jpg)\n\n## Lahmacun vs Pide\nLahmacun and pide are both Turkish dishes, but they have some differences.\n\nPide is usually topped with different toppings such as **[mushroom and cheese,](https:\/\/cookingorgeous.com\/blog\/pide-with-cheese-and-mushrooms\/) [sucuk](https:\/\/cookingorgeous.com\/blog\/sucuklu-pide\/)** (a type of Turkish spicy sausage), or a **[mix of beef and vegetables](https:\/\/cookingorgeous.com\/blog\/pide-turkish-kiymali-pide\/).** *Lahmacun is made with minced beef mixed with onions, peppers,* and tomatoes.\n\n![cooked lahmacun are stacked together to keep them warm](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-18.jpg)\n\n*Lahmacun is very thin, round-shaped, and is often eaten like a wrap*. The pide **is boat-shaped and has a thicker crust.** While both lahmacun and pide are popular Turkish dishes, they are distinct from each other in terms of their texture, toppings, and how they are served.\n\n## Why This Recipe Works?\n- It is easy to make Homemade Turkish Lahmacun with step-by-step instructions and the video attached to the recipe card.\n\n- *You can make this famous street food in your kitchen without needing a wood ov*en.\n\n- Lahmacun **(or Lahmajun-Lahmajoun)** is made with a very simple non-yeast dough.\n\n- You can serve this ***flatbread pizza*** for dinner as a main course or you can make it smaller and serve it as an appetizer.\n## How to Eat Turkish Lahmacun?\nLahmacun is not only a snack, but it is also perfect to serve as a meal for lunch, dinner, or as an appetizer. The typical way to enjoy it is by topping it with fresh parsley leaves, red onion, tomato, and cucumber slices.\n\nYou can add a generous squeeze of lemon juice to enhance the flavors. To complement the dish, make sure to have a glass of refreshing [Turkish Yogurt Drink - Ayran](https:\/\/cookingorgeous.com\/blog\/ayran-turkish-yogurt-drink\/)! You can either eat it wrapped with a salad like a burrito or slice it like a pizza.\n\n![6 pieces of lahmacun](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-25.jpg)\n\nI also quite like to add a good pinch of flaked chili (pul biber) on top of my Lahmacun.\n\nIf you want to serve Lahmacun as a meal, it is best to serve it with a bowl of soup such as [Turkish Lentil Soup](https:\/\/cookingorgeous.com\/blog\/turkish-lentil-soup\/), [Red Pepper and Tomato Soup](https:\/\/cookingorgeous.com\/blog\/red-pepper-and-tomato-soup\/), or [Ezogelin Corbasi.](https:\/\/cookingorgeous.com\/blog\/ezogelin-soup\/)\n\n## Top Tips From the Chef\n- Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough.\n\n- Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it.\n\n- Let the dough balls rest at room temperature for about 20 minutes. *This step is necessary for the dough to relax and makes it easier to roll out.*\n## Recipe FAQs\n**Is Lahmacun healthy?**\n\nLahmacun is considered healthy, it has a moderate amount of calories (411 calories per lahmacun with my recipe) and it is a good source of Vitamin A, Vitamin C, and Manganese. It is also considered a good source of protein.\n\n**Can you freeze the leftovers?**\n\nYes, the leftovers can be frozen and kept in the freezer for up to 3 months. Make sure you cool them down totally and wrap them individually before freezing them.\n\n**Can you prepare lahmacun in advance?**\n\nYou can make the mince filling up to 3 days in advance and keep it refrigerated in an airtight container until you need it.   \nThe same goes for the dough. Make sure to bring the dough to room temperature before dividing and rolling them out.\n\nFor more scrumptious Turkish pastries, why not try:\n\n- [Çiğ Börek - Chebureki](https:\/\/cookingorgeous.com\/blog\/cig-borek-chebureki\/)\n- [Su Boregi - Water Borek](https:\/\/cookingorgeous.com\/blog\/su-boregi-water-borek\/)\n- [Karadeniz Pidesi](https:\/\/cookingorgeous.com\/blog\/karadeniz-pidesi\/)\n- [Turkish Pide Bread - Ramazan Pidesi](https:\/\/cookingorgeous.com\/blog\/turkish-pide-bread-ramazan-pidesi\/)\n\n**Did you make this recipe?** Please let me know how it turned out! Leave a comment below and tag [**@**](https:\/\/www.instagram.com\/#therapythecooking)[**cookingorgeous**](https:\/\/www.instagram.com\/cookingorgeous\/) on Instagram and hashtag it [**\\#cookingorgeous**.](https:\/\/www.instagram.com\/explore\/tags\/cookingorgeous\/)\n\nI hope you enjoy the process of making this delicious **Turkish Lahmacun** as much as you enjoy eating it! 🙂\n\n*Bon appétit! \/ Afiyet olsun\\!*\n\nWant to Save This Recipe?\n\nEnter your email & I'll send it to your inbox. *Plus, get great new recipes from me every week\\!*\n\nBy submitting this form, you consent to receive emails from Cooking Gorgeous\n\n![](https:\/\/cookingorgeous.com\/wp-content\/uploads\/2021\/11\/homemade-turkish-lahmacun-recipe-26-300x300.jpg)\n\n[Ayla Clulee](https:\/\/cookingorgeous.com\/about\/)\n\nHomemade **Turkish Lahmacun (or Lahmajun-Lahmajoun)** is a super-thin crispy flatbread topped with minced beef or lamb mixed with vegetables, herbs, and spices.\n\n5 from 21 votes\n\nPrep Time 25 minutes\n\nCook Time 25 minutes\n\nTotal Time 50 minutes\n\nCourse Appetizer, Main Course, Snack\n\nCuisine Mediterranean, Middle Eastern, Turkish\n\nServings 6 lahmacun\n\nCalories 411 kcal\n\n- ▢\n  1 kitchen scale\n- ▢\n  1 large baking sheet\n- ▢\n  1 measuring spoons\n- ▢\n  1 Sharp knife\n- ▢\n  1 Rolling Pin\n\n#### For Lahmacun Dough\n- ▢\n  2 ¾ cups strong white flour (330 grams)\n- ▢\n  ¾ cups water + 1 tbsp (200 ml)\n- ▢\n  1 tablespoon olive oil (15 ml)\n- ▢\n  1 teaspoon salt (8 grams)\n\n#### For Lahmacun Filling\n- ▢\n  12 ounces ground lamb or beef with %20 fat (350 grams)\n- ▢\n  2 tomatoes  (12 ounces\/300-350 grams)\n- ▢\n  1 medium onion\n- ▢\n  2 cloves garlic\n- ▢\n  2 Turkish green peppers  (or 1 green bell pepper)\n- ▢\n  1 red romano pepper  (or 1 red bell pepper)\n- ▢\n  1 red chilli (or ½ teaspoon chilli flakes)\n- ▢\n  1 tablespoon tomato paste\n- ▢\n  1 tablespoon red pepper paste\n- ▢\n  1 cup parsley (finely chopped)\n- ▢\n  ½ teaspoon freshly ground black pepper\n- ▢\n  ½ teaspoon paprika\n- ▢\n  1 ½ teaspoon salt\n\n#### Preparing the Dough\n- Place the water, olive oil, and salt in a bowl and mix them until combined. Use a stand mixer if you prefer.\n- Add the flour gradually and knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and form a soft and slightly sticky dough.\n- Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore.\n- Once the dough is smooth, divide it into 6 balls (approximately 3 oz\/90 grams each) and place them on a lightly floured tray or worktop.\n- Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out.\n- Prepare lahmacun filling while the dough is resting.\n\n#### Preparing the Filling\n- Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor and finely chop them using the pulse function. Be careful at this stage not to turn them into pure. Alternatively, finely chop them using a knife.\n- Transfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt.\n- Mix well until all combined into a smooth mixture that is easy to spread.\n\n#### Start Cooking Lahmacun on a Pan\n- Preheat the oven to 230° C (450° F) and then line a large sheet tray with parchment paper. Set it aside.\n- Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10\")Ø or bigger.\n- Roll out a dough ball into a thin circle size of 25 cm (9 ½\") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.\n- Gently place the dough circle in the hot pan.\n- Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges.\n- *Gently press on the filling to make sure it sticks to the dough.*\n- Cook it for 4-5 minutes or until you see some brown spots at the bottom.\n\n#### Finishing Baking in the Oven\n- Transfer the lahmacun to your prepared baking sheet.\n- Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked.\n- Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. *Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps.*\n- You can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling.\n\n- The traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven or even on a stovetop.\n- Lahmacun is often called \"*Turkish pizza*\" or \"*Lahmacun pizza*\" in Western countries.\n- Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough.\n- *If you only have lean beef, add a tablespoon of olive oil into your filling to help it to stick to the dough.*\n- Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it.\n- Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. *This step is necessary for the dough to relax and makes it easier to roll out.*\n- *Covering the lahmacuns will help to keep them warm, and also it will soften them enough for you to be able to roll them into wraps.*\n\nCalories: 411kcalCarbohydrates: 51gProtein: 17gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 1044mgPotassium: 573mgFiber: 4gSugar: 5gVitamin A: 2082IUVitamin C: 90mgCalcium: 52mgIron: 5mg\n\n*This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.*","meta_canonical":null}

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Boilerpipe Text	Homemade Turkish Lahmacun (or Lahmajun-Lahmajoun) is a super-thin, crispy flatbread topped with ground beef or lamb mixed with vegetables, herbs, and spices. You can find this popular street / fast food everywhere in Turkey, in restaurants, cafes, and fast-food shops. Jump to: What Is Lahmacun? Ingredients You'll Need How to Make Homemade Lahmacun? Lahmacun vs Pide Why This Recipe Works? How to Eat Turkish Lahmacun? Top Tips From the Chef Recipe FAQs Related Recipes Turkish Lahmacun Lahmacun (or Lahmajoun) wrap made with fresh parsley leaves, a few slices of red onions, and a squeeze of fresh lemon juice served with a glass of Ayran (Turkish Yogurt Drink) is the perfect lunchtime snack! If you love street food, you may also want to take a look at my other recipes, such as Izmir Kumru - Turkish Sandwich, Thai Chicken Satay with Peanut Sauce , and Tantuni . What Is Lahmacun? Lahmacun - pronounced as lah-ma-jun (lah-ma-Joon) is a popular Turkish and Middle Eastern dish that can be described as flatbread with spicy ground meat or flatbread pizza. This super thin crispy flatbread is topped with a delicious filling made of ground lamb (or beef), finely chopped vegetables, and a variety of spices and herbs. The dough is then baked in a very hot oven until it is crispy and slightly charred around the edges. Just like Arayes (Meat Stuffed Pita) , this flatbread pizza is also commonly enjoyed as a snack or appetiser, with a side of yogurt sauce or a salad on the side. Lahmacun is similar to Kiymali Turkish Pide , but the dough is thinner and is shaped round instead of a boat shape. Even though there is no clear evidence about where it was invented, they are popular in countries formerly parts of the Ottoman Empire, especially Turkey, Lebanon, Armenia, Syria, and Iraq. Lahmacun is often called " Turkish pizza ", " Turkish Lamb Pizza ", " Flatbread Pizza ", or " Lahmacun pizza " in Western countries. Ingredients You'll Need Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information. Lahmacun Dough Strong white flour / strong bread flour - It gives some elasticity to the dough which makes it easier to roll out. Olive oil - It tenderizes and flavors the lahmacun dough, while also creating a crispy texture on the bottom. Meat Filling Ground beef or lamb - You can use beef or lamb, or a mixture of both. Try and use fatty meat, with a minimum of 15-20% fat. Ground lamb is naturally fatty, but if using beef or a mixture, make sure your ground beef isn’t lean. If you only have lean beef, add a tablespoon of olive oil to your filling to help it stick to the dough. Turkish green peppers - Always check the spiciness before using them and don't use any extra chili or chili flakes if you don't want overly hot lahmacuns. You can replace them with bell pepper or Spanish Padron peppers. Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon . Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops. You can also buy it from Amazon . Alternatively, you can omit it and use the same amount of tomato paste. Parsley - Use fresh flatleaf parsley for both the lahmacun filling and for lahmacun wraps. How to Make Homemade Lahmacun? Prepare the Dough This simple dough needs only 4 ingredients, and yeast is not one of them! If you don't feel confident working with yeast, this is the perfect recipe for you. To make the dough, place the water, olive oil, and salt in a bowl and then mix them until combined. Use a stand mixer if you prefer. Sift the flour, add gradually to the bowl, and then knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and then form a soft and slightly sticky dough. Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore. Once the dough is smooth, divide it into 6 balls (approximately 3 oz/90 grams each) and place them on a lightly floured tray or worktop. Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. Prepare the lahmacun filling while the dough is resting. Prepare the Fillin g Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor. Finely chop them using the pulse function. Be careful at this stage not to turn them into purée. Alternatively, you can finely chop them using a sharp knife. Transfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste, finely chopped parsley, freshly ground black pepper, paprika, and salt. You can replace red pepper paste with tomato paste if you don't have it in your fridge, or make your own with my simple biber salcasi recipe . Mix well until all combined into a smooth mixture that is easy to spread. Start Cooking Lahmacun on a Pan The traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven combined with a stovetop. Preheat the oven to 450° F (230° C) and then line a large sheet tray with parchment paper. Set it aside. Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 10" (26 cm)Ø or bigger. Roll out a dough ball into a thin circle size of 9 ½" (25 cm) Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it. Place the dough circle in the hot pan. Divide your mixture into 6 and then spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press the filling into the dough to ensure it sticks. Cook it for 4-5 minutes or until you see some brown spots at the bottom. Finish Baking in the Oven Transfer the lahmacun to your prepared baking sheet. Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked. Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. You can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling. Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps. Lahmacun vs Pide Lahmacun and pide are both Turkish dishes, but they have some differences. Pide is usually topped with different toppings such as mushroom and cheese, sucuk (a type of Turkish spicy sausage), or a mix of beef and vegetables . Lahmacun is made with minced beef mixed with onions, peppers, and tomatoes. Lahmacun is very thin, round-shaped, and is often eaten like a wrap . The pide is boat-shaped and has a thicker crust. While both lahmacun and pide are popular Turkish dishes, they are distinct from each other in terms of their texture, toppings, and how they are served. Why This Recipe Works? It is easy to make Homemade Turkish Lahmacun with step-by-step instructions and the video attached to the recipe card. You can make this famous street food in your kitchen without needing a wood ov en. Lahmacun (or Lahmajun-Lahmajoun) is made with a very simple non-yeast dough. You can serve this flatbread pizza for dinner as a main course or you can make it smaller and serve it as an appetizer. How to Eat Turkish Lahmacun? Lahmacun is not only a snack, but it is also perfect to serve as a meal for lunch, dinner, or as an appetizer. The typical way to enjoy it is by topping it with fresh parsley leaves, red onion, tomato, and cucumber slices. You can add a generous squeeze of lemon juice to enhance the flavors. To complement the dish, make sure to have a glass of refreshing Turkish Yogurt Drink - Ayran ! You can either eat it wrapped with a salad like a burrito or slice it like a pizza. I also quite like to add a good pinch of flaked chili (pul biber) on top of my Lahmacun. If you want to serve Lahmacun as a meal, it is best to serve it with a bowl of soup such as Turkish Lentil Soup , Red Pepper and Tomato Soup , or Ezogelin Corbasi. Top Tips From the Chef Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough. Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it. Let the dough balls rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. Recipe FAQs Is Lahmacun healthy? Lahmacun is considered healthy, it has a moderate amount of calories (411 calories per lahmacun with my recipe) and it is a good source of Vitamin A, Vitamin C, and Manganese. It is also considered a good source of protein. Can you freeze the leftovers? Yes, the leftovers can be frozen and kept in the freezer for up to 3 months. Make sure you cool them down totally and wrap them individually before freezing them. Can you prepare lahmacun in advance? You can make the mince filling up to 3 days in advance and keep it refrigerated in an airtight container until you need it. The same goes for the dough. Make sure to bring the dough to room temperature before dividing and rolling them out. For more scrumptious Turkish pastries, why not try: Çiğ Börek - Chebureki Su Boregi - Water Borek Karadeniz Pidesi Turkish Pide Bread - Ramazan Pidesi Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @ cookingorgeous on Instagram and hashtag it #cookingorgeous . I hope you enjoy the process of making this delicious Turkish Lahmacun as much as you enjoy eating it! 🙂 Bon appétit! / Afiyet olsun! Want to Save This Recipe? Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Cooking Gorgeous Ayla Clulee Homemade Turkish Lahmacun (or Lahmajun-Lahmajoun) is a super-thin crispy flatbread topped with minced beef or lamb mixed with vegetables, herbs, and spices. 5 from 21 votes Prep Time 25 minutes Cook Time 25 minutes Total Time 50 minutes Course Appetizer, Main Course, Snack Cuisine Mediterranean, Middle Eastern, Turkish Servings 6 lahmacun Calories 411 kcal ▢ 1 kitchen scale ▢ 1 large baking sheet ▢ 1 measuring spoons ▢ 1 Sharp knife ▢ 1 Rolling Pin For Lahmacun Dough ▢ 2 ¾ cups strong white flour (330 grams) ▢ ¾ cups water + 1 tbsp (200 ml) ▢ 1 tablespoon olive oil (15 ml) ▢ 1 teaspoon salt (8 grams) For Lahmacun Filling ▢ 12 ounces ground lamb or beef with %20 fat (350 grams) ▢ 2 tomatoes (12 ounces/300-350 grams) ▢ 1 medium onion ▢ 2 cloves garlic ▢ 2 Turkish green peppers (or 1 green bell pepper) ▢ 1 red romano pepper (or 1 red bell pepper) ▢ 1 red chilli (or ½ teaspoon chilli flakes) ▢ 1 tablespoon tomato paste ▢ 1 tablespoon red pepper paste ▢ 1 cup parsley (finely chopped) ▢ ½ teaspoon freshly ground black pepper ▢ ½ teaspoon paprika ▢ 1 ½ teaspoon salt Preparing the Dough Place the water, olive oil, and salt in a bowl and mix them until combined. Use a stand mixer if you prefer. Add the flour gradually and knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and form a soft and slightly sticky dough. Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore. Once the dough is smooth, divide it into 6 balls (approximately 3 oz/90 grams each) and place them on a lightly floured tray or worktop. Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. Prepare lahmacun filling while the dough is resting. Preparing the Filling Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor and finely chop them using the pulse function. Be careful at this stage not to turn them into pure. Alternatively, finely chop them using a knife. Transfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt. Mix well until all combined into a smooth mixture that is easy to spread. Start Cooking Lahmacun on a Pan Preheat the oven to 230° C (450° F) and then line a large sheet tray with parchment paper. Set it aside. Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10")Ø or bigger. Roll out a dough ball into a thin circle size of 25 cm (9 ½") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it. Gently place the dough circle in the hot pan. Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press on the filling to make sure it sticks to the dough. Cook it for 4-5 minutes or until you see some brown spots at the bottom. Finishing Baking in the Oven Transfer the lahmacun to your prepared baking sheet. Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked. Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps. You can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling. The traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven or even on a stovetop. Lahmacun is often called " Turkish pizza " or " Lahmacun pizza " in Western countries. Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough. If you only have lean beef, add a tablespoon of olive oil into your filling to help it to stick to the dough. Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it. Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. Covering the lahmacuns will help to keep them warm, and also it will soften them enough for you to be able to roll them into wraps. Calories: 411 kcal Carbohydrates: 51 g Protein: 17 g Fat: 15 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 41 mg Sodium: 1044 mg Potassium: 573 mg Fiber: 4 g Sugar: 5 g Vitamin A: 2082 IU Vitamin C: 90 mg Calcium: 52 mg Iron: 5 mg This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.
Markdown	![](https://ct.pinterest.com/v3/?event=init&tid=2614262475325&pd[em]=<hashed_email_address>&noscript=1) [Cooking Gorgeous](https://cookingorgeous.com/) - [About](https://cookingorgeous.com/about/) - [Privacy Policy](https://cookingorgeous.com/privacy-policy/) - [Terms and Conditions](https://cookingorgeous.com/terms-and-conditions/) - [Contact Us](https://cookingorgeous.com/contact-me/) - [Media Mentions](https://www.oxinabox.co.uk/cooking-gorgeous-theres-a-new-chef-in-town-who-wants-to-teach-you-how-to-cook-with-a-turkish-twist/) - [Recipe Index](https://cookingorgeous.com/recipes/) [![go to homepage](https://cookingorgeous.com/wp-content/uploads/2021/10/cookingorgeous-logo-1-4.jpg)](https://cookingorgeous.com/) - [Cozy Soups](https://cookingorgeous.com/blog/category/soups/) - [Recipe Index](https://cookingorgeous.com/recipes/) - [About](https://cookingorgeous.com/about/) - [Contact Us](https://cookingorgeous.com/contact-me/) - [Subscribe](https://cookingorgeous.com/subscribe/) [![Homepage link](https://cookingorgeous.com/wp-content/uploads/2021/10/cookingorgeous-logo-1-4.jpg)](https://cookingorgeous.com/) - [Cozy Soups](https://cookingorgeous.com/blog/category/soups/) - [Recipe Index](https://cookingorgeous.com/recipes/) - [About](https://cookingorgeous.com/about/) - [Contact Us](https://cookingorgeous.com/contact-me/) - [Subscribe](https://cookingorgeous.com/subscribe/) [×](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/) [Cooking Gorgeous](https://cookingorgeous.com/) » [Recipes](https://cookingorgeous.com/recipes/) » [Main Dishes](https://cookingorgeous.com/blog/category/main-dishes/) # Turkish Lahmacun Published: Nov 1, 2021 · Modified: Jan 15, 2026 by [Ayla Clulee](https://cookingorgeous.com/about/) [Jump to Recipe](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#recipe) Homemade Turkish Lahmacun (or Lahmajun-Lahmajoun) is a super-thin, crispy flatbread topped with ground beef or lamb mixed with vegetables, herbs, and spices. ![homemade Turkish lahmacun served with tomato slices and parsley](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-24.jpg) You can find this popular street / fast food everywhere in Turkey, in restaurants, cafes, and fast-food shops. Jump to: - [What Is Lahmacun?](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#what-is-lahmacun) - [Ingredients You'll Need](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#ingredients-youll-need) - [How to Make Homemade Lahmacun?](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#how-to-make-homemade-lahmacun) - [Lahmacun vs Pide](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#lahmacun-vs-pide) - [Why This Recipe Works?](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#why-this-recipe-works) - [How to Eat Turkish Lahmacun?](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#how-to-eat-turkish-lahmacun) - [Top Tips From the Chef](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#top-tips-from-the-chef) - [Recipe FAQs](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#recipe-faqs) - [Related Recipes](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#related-recipes) - [Turkish Lahmacun](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#turkish-lahmacun) Lahmacun (or Lahmajoun) wrap made with fresh parsley leaves, a few slices of red onions, and a squeeze of fresh lemon juice served with a glass of [Ayran (Turkish Yogurt Drink)](https://cookingorgeous.com/blog/ayran-turkish-yogurt-drink/) is the perfect lunchtime snack\! If you love street food, you may also want to take a look at my other recipes, such as [Izmir Kumru - Turkish Sandwich,](https://cookingorgeous.com/blog/izmir-kumru-turkish-sandwich/) [Thai Chicken Satay with Peanut Sauce](https://cookingorgeous.com/blog/thai-chicken-satay-with-peanut-sauce/), and [Tantuni](https://cookingorgeous.com/blog/tantuni/). ## What Is Lahmacun? Lahmacun - pronounced as lah-ma-jun (lah-ma-Joon) is a popular Turkish and Middle Eastern dish that can be described as *[flatbread](https://cookingorgeous.com/blog/turkish-pide-bread-ramazan-pidesi/) with spicy ground meat* or *flatbread pizza.* This super thin crispy flatbread is topped with a delicious filling made of ground lamb (or beef), finely chopped vegetables, and a variety of spices and herbs. The dough is then baked in a very hot oven until it is crispy and slightly charred around the edges. Just like [Arayes (Meat Stuffed Pita)](https://cookingorgeous.com/blog/arayes-meat-stuffed-pita/), this *flatbread pizza* is also commonly enjoyed as a snack or appetiser, with a side of yogurt sauce or a salad on the side. Lahmacun is similar to [Kiymali Turkish Pide](https://cookingorgeous.com/blog/pide-turkish-kiymali-pide/), but the dough is thinner and is shaped round instead of a boat shape. ![lahmacun wrapped with parsley and tomatoes](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![lahmacun wrapped with parsley and tomatoes](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-28.jpg) Even though there is no clear evidence about where it was invented, they are popular in countries formerly parts of the Ottoman Empire, especially Turkey, Lebanon, Armenia, Syria, and Iraq. Lahmacun is often called "Turkish pizza", "Turkish Lamb Pizza", " Flatbread Pizza", or "Lahmacun pizza" in Western countries. ## Ingredients You'll Need Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information. ### Lahmacun Dough ![Labelled picture of ingredients for lahmacun dough](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20960'%3E%3C/svg%3E) ![Labelled picture of ingredients for lahmacun dough](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-30.jpg) - Strong white flour / strong bread flour - It gives some elasticity to the dough which makes it easier to roll out. - Olive oil - It tenderizes and flavors the lahmacun dough, while also creating a crispy texture on the bottom. ### Meat Filling ![Labelled picture of ingredients for lahmacun filling](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20960'%3E%3C/svg%3E) ![Labelled picture of ingredients for lahmacun filling](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-31.jpg) - Ground beef or lamb \- You can use beef or lamb, or a mixture of both. Try and use fatty meat, with a minimum of 15-20% fat. Ground lamb is naturally fatty, but if using beef or a mixture, make sure your ground beef isn’t lean. If you only have lean beef, add a tablespoon of olive oil to your filling to help it stick to the dough. - Turkish green peppers \- Always check the spiciness before using them and don't use any extra chili or chili flakes if you don't want overly hot lahmacuns. You can replace them with bell pepper or Spanish Padron peppers. - ****Tomato paste \-** It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from [Amazon](https://www.amazon.com/gp/product/B00B0GJ13A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00B0GJ13A&linkCode=as2&tag=cookingorgeou-20&linkId=9e95d043c963d74dfb5ba30064fc3c37) . - Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops. You can also buy it from [Amazon](https://www.amazon.com/gp/product/B00VOBJNZW/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00VOBJNZW&linkCode=as2&tag=cookingorgeou-20&linkId=932aa5555e1e2512fbd9dc2c829fc595) . Alternatively, you can omit it and use the same amount of tomato paste. - Parsley \- Use fresh flatleaf parsley for both the lahmacun filling and for lahmacun wraps. ## How to Make Homemade Lahmacun? ### Prepare the Dough** This simple dough needs only 4 ingredients, and yeast is not one of them! If you don't feel confident working with yeast, this is the perfect recipe for you. To make the dough, place the water, olive oil, and salt in a bowl and then mix them until combined. ![flour, water, salt and olive oil are placed in a bowl](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![flour, water, salt and olive oil are placed in a bowl](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-32.jpg) Use a stand mixer if you prefer. Sift the flour, add gradually to the bowl, and then knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and then form a soft and slightly sticky dough. Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore. ![lahmacun dough in a glass bowl](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![lahmacun dough in a glass bowl](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-33.jpg) Once the dough is smooth, divide it into 6 balls (approximately 3 oz/90 grams each) and place them on a lightly floured tray or worktop. ![Divide the dough into 6 equal pieces](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20817'%3E%3C/svg%3E) ![Divide the dough into 6 equal pieces](https://cookingorgeous.com/wp-content/uploads/2021/10/homemade-turkish-lahmacun-recipe-5.jpg) Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. Prepare the lahmacun filling while the dough is resting. ### Prepare the Filling Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor. ![place the vegetables into a food processor](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![place the vegetables into a food processor](https://cookingorgeous.com/wp-content/uploads/2021/10/homemade-turkish-lahmacun-recipe-6.jpg) Finely chop them using the pulse function. Be careful at this stage not to turn them into purée. Alternatively, you can finely chop them using a sharp knife. ![vegetables are blitzed in a food processo](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![vegetables are blitzed in a food processo](https://cookingorgeous.com/wp-content/uploads/2021/10/homemade-turkish-lahmacun-recipe-7.jpg) Transfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste, finely chopped parsley, freshly ground black pepper, paprika, and salt. You can replace red pepper paste with tomato paste if you don't have it in your fridge, or make your own with my [simple biber salcasi recipe](https://cookingorgeous.com/blog/biber-salcasi-turkish-red-pepper-paste/). ![mix the chopped vegetables with minced meat and spices](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![mix the chopped vegetables with minced meat and spices](https://cookingorgeous.com/wp-content/uploads/2021/10/homemade-turkish-lahmacun-recipe-8.jpg) Mix well until all combined into a smooth mixture that is easy to spread. ### Start Cooking Lahmacun on a Pan The traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven combined with a stovetop. Preheat the oven to 450° F (230° C) and then line a large sheet tray with parchment paper. Set it aside. Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 10" (26 cm)Ø or bigger. Roll out a dough ball into a thin circle size of 9 ½" (25 cm) Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it. ![roll a dough ball out size of 25 cm dia](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![roll a dough ball out size of 25 cm dia](https://cookingorgeous.com/wp-content/uploads/2021/10/homemade-turkish-lahmacun-recipe-9.jpg) Place the dough circle in the hot pan. Divide your mixture into 6 and then spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press the filling into the dough to ensure it sticks. ![Homemade Turkish lahmacun cooking on a pan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201125%20802'%3E%3C/svg%3E) ![Homemade Turkish lahmacun cooking on a pan](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-17.jpg) Cook it for 4-5 minutes or until you see some brown spots at the bottom. ### Finish Baking in the Oven Transfer the lahmacun to your prepared baking sheet. Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked. Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. You can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling. Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-29.jpg) ## Lahmacun vs Pide Lahmacun and pide are both Turkish dishes, but they have some differences. Pide is usually topped with different toppings such as [mushroom and cheese,](https://cookingorgeous.com/blog/pide-with-cheese-and-mushrooms/) [sucuk](https://cookingorgeous.com/blog/sucuklu-pide/) (a type of Turkish spicy sausage), or a [mix of beef and vegetables](https://cookingorgeous.com/blog/pide-turkish-kiymali-pide/). Lahmacun is made with minced beef mixed with onions, peppers, and tomatoes. ![cooked lahmacun are stacked together to keep them warm](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![cooked lahmacun are stacked together to keep them warm](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-18.jpg) Lahmacun is very thin, round-shaped, and is often eaten like a wrap. The pide is boat-shaped and has a thicker crust. While both lahmacun and pide are popular Turkish dishes, they are distinct from each other in terms of their texture, toppings, and how they are served. ## Why This Recipe Works? - It is easy to make Homemade Turkish Lahmacun with step-by-step instructions and the video attached to the recipe card. - You can make this famous street food in your kitchen without needing a wood oven. - Lahmacun (or Lahmajun-Lahmajoun) is made with a very simple non-yeast dough. - You can serve this *flatbread pizza* for dinner as a main course or you can make it smaller and serve it as an appetizer. ## How to Eat Turkish Lahmacun? Lahmacun is not only a snack, but it is also perfect to serve as a meal for lunch, dinner, or as an appetizer. The typical way to enjoy it is by topping it with fresh parsley leaves, red onion, tomato, and cucumber slices. You can add a generous squeeze of lemon juice to enhance the flavors. To complement the dish, make sure to have a glass of refreshing [Turkish Yogurt Drink - Ayran](https://cookingorgeous.com/blog/ayran-turkish-yogurt-drink/)! You can either eat it wrapped with a salad like a burrito or slice it like a pizza. ![6 pieces of lahmacun](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![6 pieces of lahmacun](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-25.jpg) I also quite like to add a good pinch of flaked chili (pul biber) on top of my Lahmacun. If you want to serve Lahmacun as a meal, it is best to serve it with a bowl of soup such as [Turkish Lentil Soup](https://cookingorgeous.com/blog/turkish-lentil-soup/), [Red Pepper and Tomato Soup](https://cookingorgeous.com/blog/red-pepper-and-tomato-soup/), or [Ezogelin Corbasi.](https://cookingorgeous.com/blog/ezogelin-soup/) ## Top Tips From the Chef - Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough. - Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it. - Let the dough balls rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. ## Recipe FAQs Is Lahmacun healthy? Lahmacun is considered healthy, it has a moderate amount of calories (411 calories per lahmacun with my recipe) and it is a good source of Vitamin A, Vitamin C, and Manganese. It is also considered a good source of protein. Can you freeze the leftovers? Yes, the leftovers can be frozen and kept in the freezer for up to 3 months. Make sure you cool them down totally and wrap them individually before freezing them. Can you prepare lahmacun in advance? You can make the mince filling up to 3 days in advance and keep it refrigerated in an airtight container until you need it. The same goes for the dough. Make sure to bring the dough to room temperature before dividing and rolling them out. ## Related Recipes For more scrumptious Turkish pastries, why not try: - [![fried ciboria served with salad](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![fried ciboria served with salad](https://cookingorgeous.com/wp-content/uploads/2022/06/cig-borek-chebureki-14.jpg)Çiğ Börek - Chebureki](https://cookingorgeous.com/blog/cig-borek-chebureki/) - [![a portion of su borek](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![a portion of su borek](https://cookingorgeous.com/wp-content/uploads/2022/04/su-boregi-water-borek-14.jpg)Su Boregi - Water Borek](https://cookingorgeous.com/blog/su-boregi-water-borek/) - [![sliced Karadeniz Pidesi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![sliced Karadeniz Pidesi](https://cookingorgeous.com/wp-content/uploads/2022/04/karadeniz-pidesi-20.jpg)Karadeniz Pidesi](https://cookingorgeous.com/blog/karadeniz-pidesi/) - [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![](https://cookingorgeous.com/wp-content/uploads/2022/03/turkish-pide-bread-ramazan-pidesi-22.jpg)Turkish Pide Bread - Ramazan Pidesi](https://cookingorgeous.com/blog/turkish-pide-bread-ramazan-pidesi/) Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag [@](https://www.instagram.com/#therapythecooking)[cookingorgeous](https://www.instagram.com/cookingorgeous/) on Instagram and hashtag it [\#cookingorgeous.](https://www.instagram.com/explore/tags/cookingorgeous/) I hope you enjoy the process of making this delicious Turkish Lahmacun as much as you enjoy eating it! 🙂 Bon appétit! / Afiyet olsun\! Want to Save This Recipe? Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week\! By submitting this form, you consent to receive emails from Cooking Gorgeous ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E) ![](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-26-300x300.jpg) ## Turkish Lahmacun [Ayla Clulee](https://cookingorgeous.com/about/) Homemade Turkish Lahmacun (or Lahmajun-Lahmajoun) is a super-thin crispy flatbread topped with minced beef or lamb mixed with vegetables, herbs, and spices. 5 from 21 votes Cook Mode Prevent your screen from going dark [Print Recipe](https://cookingorgeous.com/wprm_print/turkish-lahmacun) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fcookingorgeous.com%2Fblog%2Fhomemade-turkish-lahmacun%2F&media=https%3A%2F%2Fcookingorgeous.com%2Fwp-content%2Fuploads%2F2021%2F11%2Fhomemade-turkish-lahmacun-recipe-26.jpg&description=Turkish+Lahmacun&is_video=false) Prep Time 25 minutes mins Cook Time 25 minutes mins Total Time 50 minutes mins Course Appetizer, Main Course, Snack Cuisine Mediterranean, Middle Eastern, Turkish Servings 6 lahmacun Calories 411 kcal ### Equipment - ▢ 1 kitchen scale - ▢ 1 large baking sheet - ▢ 1 measuring spoons - ▢ 1 Sharp knife - ▢ 1 Rolling Pin ### Ingredients US Customary Metric 1x 2x 3x #### For Lahmacun Dough - ▢ 2 ¾ cups strong white flour (330 grams) - ▢ ¾ cups water + 1 tbsp (200 ml) - ▢ 1 tablespoon olive oil (15 ml) - ▢ 1 teaspoon salt (8 grams) #### For Lahmacun Filling - ▢ 12 ounces ground lamb or beef with %20 fat (350 grams) - ▢ 2 tomatoes (12 ounces/300-350 grams) - ▢ 1 medium onion - ▢ 2 cloves garlic - ▢ 2 Turkish green peppers (or 1 green bell pepper) - ▢ 1 red romano pepper (or 1 red bell pepper) - ▢ 1 red chilli (or ½ teaspoon chilli flakes) - ▢ 1 tablespoon tomato paste - ▢ 1 tablespoon red pepper paste - ▢ 1 cup parsley (finely chopped) - ▢ ½ teaspoon freshly ground black pepper - ▢ ½ teaspoon paprika - ▢ 1 ½ teaspoon salt ### Instructions #### Preparing the Dough - Place the water, olive oil, and salt in a bowl and mix them until combined. Use a stand mixer if you prefer. - Add the flour gradually and knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and form a soft and slightly sticky dough. - Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore. - Once the dough is smooth, divide it into 6 balls (approximately 3 oz/90 grams each) and place them on a lightly floured tray or worktop. - Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. - Prepare lahmacun filling while the dough is resting. #### Preparing the Filling - Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor and finely chop them using the pulse function. Be careful at this stage not to turn them into pure. Alternatively, finely chop them using a knife. - Transfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt. - Mix well until all combined into a smooth mixture that is easy to spread. #### Start Cooking Lahmacun on a Pan - Preheat the oven to 230° C (450° F) and then line a large sheet tray with parchment paper. Set it aside. - Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10")Ø or bigger. - Roll out a dough ball into a thin circle size of 25 cm (9 ½") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it. - Gently place the dough circle in the hot pan. - Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. - Gently press on the filling to make sure it sticks to the dough. - Cook it for 4-5 minutes or until you see some brown spots at the bottom. #### Finishing Baking in the Oven - Transfer the lahmacun to your prepared baking sheet. - Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked. - Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps. - You can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling. ### Video ### Notes - The traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven or even on a stovetop. - Lahmacun is often called "Turkish pizza" or "Lahmacun pizza" in Western countries. - Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough. - If you only have lean beef, add a tablespoon of olive oil into your filling to help it to stick to the dough. - Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it. - Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. - Covering the lahmacuns will help to keep them warm, and also it will soften them enough for you to be able to roll them into wraps. ### Nutrition Calories: 411kcalCarbohydrates: 51gProtein: 17gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 1044mgPotassium: 573mgFiber: 4gSugar: 5gVitamin A: 2082IUVitamin C: 90mgCalcium: 52mgIron: 5mg Tried this recipe?Mention [@cookingorgeous](https://www.instagram.com/cookingorgeous) or tag [\#cookingorgeous](https://www.instagram.com/explore/tags/cookingorgeous)\! This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more. ## More Main Dish Recipes - [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![](https://cookingorgeous.com/wp-content/uploads/2025/11/easy-greek-chicken-marinade-with-yogurt-7.jpg)Easy Greek Chicken Marinade with Yogurt](https://cookingorgeous.com/blog/easy-greek-chicken-marinade-with-yogurt/) - [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![](https://cookingorgeous.com/wp-content/uploads/2025/09/greek-shrimp-saganaki-garides-saganaki-7.jpg)Greek Shrimp Saganaki - Garides Saganaki](https://cookingorgeous.com/blog/greek-shrimp-saganaki-garides-saganaki/) - [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![](https://cookingorgeous.com/wp-content/uploads/2025/08/makarna-salatasi-healthy-turkish-pasta-salad-8.jpg)Makarna Salatası - Healthy Turkish Pasta Salad](https://cookingorgeous.com/blog/makarna-salatasi-healthy-turkish-pasta-salad/) - [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![](https://cookingorgeous.com/wp-content/uploads/2025/08/leftover-turkey-pot-pie-16.jpg)Leftover Turkey Pot Pie with Homemade Shortcrust](https://cookingorgeous.com/blog/leftover-turkey-pot-pie-with-homemade-shortcrust/) ### Comments 1. Sue says May 26, 2024 at 2:02 am Sounds yummy and I can’t wait to try\! [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-18287) - Ayla Clulee says May 26, 2024 at 8:30 am It is so yummy, I don't need to buy from restaurants anymore. I hope you enjoy it! Let me know if you have any questions. Best wishes Ayla [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-18290) 2. Laura says August 30, 2022 at 4:50 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Thanks a lot Ayla for the details It definitely helps : ) [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-6072) 3. Gary says June 11, 2022 at 4:26 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Perfect, good instructions! Good bit of prep but the effort is worth it was top drawer. [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-4512) 4. Katherine says May 16, 2022 at 7:06 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) My husband loves lamb and raved about the topping on this! Thanks for the recipe. [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-4025) 5. Francisco says April 27, 2022 at 4:57 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) It is easy to make and delicious, everyone loves it. Thanks [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3649) 6. Siri says April 24, 2022 at 5:35 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I love the meat mixture! So much flavour!!! This is so perfect and taste great\! [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3577) 7. Elenora says April 16, 2022 at 4:53 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) The flavours sound incredible! Such a great make ahead lunch or dinner option\! [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3426) 8. Tommy says April 12, 2022 at 4:08 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Awesome Recipe\! worth the time and effort [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3380) 9. Claudia says April 11, 2022 at 5:08 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I am so glad I made this recipe! It was beyond delicious. My husband and I couldn't get enough! We will definitely be making it again\! [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3350) 10. Rita says April 10, 2022 at 5:14 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This is my first time seeing a recipe for Turkish Lahmacun, looks fantastic! I love all the flavours and yet it's so simple to make! I'll be trying this very soon. [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3329) 11. Jasmine says April 09, 2022 at 5:02 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) We love lahmacun and yours looks tasty. This reminds me I should make it again soon\! [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3300) 12. Sara says April 08, 2022 at 4:17 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Just made this tonight and loved it! The kids ate it up too! The dough is really easy to work with. [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3283) 13. Natalie says April 04, 2022 at 5:47 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I have had a similar version of these many years ago...I served mine with sliced fresh tomato & rocket rolled up in each slice with the lemon juice and the kids inhaled them and begged for more\! Absolutely fantastic recipe - even for fuss pots\! [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3231) 14. Barbara says April 03, 2022 at 4:49 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Wonderful!! Easy instructions to follow. Better than any Turkish restaurant I have had. And its homemade\! [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3211) 15. Christina says April 02, 2022 at 5:02 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I loved these! Perfect in every way. I mixed more dough because we had more meat mixture. [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3189) - Ayla Clulee says April 02, 2022 at 4:21 pm Thanks for sharing your experience, Christina\! Best wishes Ayla x [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3203) - Laura says August 28, 2022 at 12:14 pm That is a really tasty recipe I tried. Is there any step which can be made in advance and Can the lahmacun be frozen ? Thank you \! [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-6035) - Ayla Clulee says August 28, 2022 at 12:57 pm Hi Laura I am glad you enjoyed the recipe\! You can make the mince filling up to 3 days in advance and keep it refrigerated until you need it. The same goes for the dough. Make sure to bring the dough to room temperature before dividing and rolling them out. And yes the leftovers can be frozen and kept in the freezer for up to 3 months. Make sure you cool them down totally and wrap them individually before freezing them. Hope that helps. Best wishes Ayla [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-6037) 16. Manny says March 25, 2022 at 5:28 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I've made this a few time and I love it! Thanks for sharing this recipe with us. [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3065) 17. Jo says March 24, 2022 at 5:47 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Delicious! I served it with the Greek salad. [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-3038) 18. Zainab says March 20, 2022 at 5:49 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) We really enjoyed the lahmajuns. Thank you for sharing this. [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-2984) - Ayla Clulee says March 21, 2022 at 5:51 am My pleasure:) I am glad you all loved the lahmacuns\! [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-2992) 19. Christina says December 07, 2021 at 7:22 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Love lahmacun! I can’t wait to try this at home. [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-1005) - Ayla Clulee says December 08, 2021 at 5:17 am Hi Christina Hope you enjoy it with your family 🙂 Best wishes Ayla [Reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#comment-1022) 5 from 21 votes ([3 ratings without comment](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/)) ### Leave a Reply [Cancel reply](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#respond) ![](https://cookingorgeous.com/wp-content/uploads/2021/09/4C29783C-5152-434D-9840-124CEDE407B9_1_201_a-2-1024x1024.jpg) Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. 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Readable Markdown	Homemade Turkish Lahmacun (or Lahmajun-Lahmajoun) is a super-thin, crispy flatbread topped with ground beef or lamb mixed with vegetables, herbs, and spices. ![homemade Turkish lahmacun served with tomato slices and parsley](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-24.jpg) You can find this popular street / fast food everywhere in Turkey, in restaurants, cafes, and fast-food shops. Jump to: - [What Is Lahmacun?](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#what-is-lahmacun) - [Ingredients You'll Need](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#ingredients-youll-need) - [How to Make Homemade Lahmacun?](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#how-to-make-homemade-lahmacun) - [Lahmacun vs Pide](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#lahmacun-vs-pide) - [Why This Recipe Works?](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#why-this-recipe-works) - [How to Eat Turkish Lahmacun?](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#how-to-eat-turkish-lahmacun) - [Top Tips From the Chef](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#top-tips-from-the-chef) - [Recipe FAQs](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#recipe-faqs) - [Related Recipes](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#related-recipes) - [Turkish Lahmacun](https://cookingorgeous.com/blog/homemade-turkish-lahmacun/#turkish-lahmacun) Lahmacun (or Lahmajoun) wrap made with fresh parsley leaves, a few slices of red onions, and a squeeze of fresh lemon juice served with a glass of [Ayran (Turkish Yogurt Drink)](https://cookingorgeous.com/blog/ayran-turkish-yogurt-drink/) is the perfect lunchtime snack\! If you love street food, you may also want to take a look at my other recipes, such as [Izmir Kumru - Turkish Sandwich,](https://cookingorgeous.com/blog/izmir-kumru-turkish-sandwich/) [Thai Chicken Satay with Peanut Sauce](https://cookingorgeous.com/blog/thai-chicken-satay-with-peanut-sauce/), and [Tantuni](https://cookingorgeous.com/blog/tantuni/). ## What Is Lahmacun? Lahmacun - pronounced as lah-ma-jun (lah-ma-Joon) is a popular Turkish and Middle Eastern dish that can be described as *[flatbread](https://cookingorgeous.com/blog/turkish-pide-bread-ramazan-pidesi/) with spicy ground meat* or *flatbread pizza.* This super thin crispy flatbread is topped with a delicious filling made of ground lamb (or beef), finely chopped vegetables, and a variety of spices and herbs. The dough is then baked in a very hot oven until it is crispy and slightly charred around the edges. Just like [Arayes (Meat Stuffed Pita)](https://cookingorgeous.com/blog/arayes-meat-stuffed-pita/), this *flatbread pizza* is also commonly enjoyed as a snack or appetiser, with a side of yogurt sauce or a salad on the side. Lahmacun is similar to [Kiymali Turkish Pide](https://cookingorgeous.com/blog/pide-turkish-kiymali-pide/), but the dough is thinner and is shaped round instead of a boat shape. ![lahmacun wrapped with parsley and tomatoes](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-28.jpg) Even though there is no clear evidence about where it was invented, they are popular in countries formerly parts of the Ottoman Empire, especially Turkey, Lebanon, Armenia, Syria, and Iraq. Lahmacun is often called "Turkish pizza", "Turkish Lamb Pizza", " Flatbread Pizza", or "Lahmacun pizza" in Western countries. ## Ingredients You'll Need Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information. ### Lahmacun Dough ![Labelled picture of ingredients for lahmacun dough](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-30.jpg) - Strong white flour / strong bread flour - It gives some elasticity to the dough which makes it easier to roll out. - Olive oil - It tenderizes and flavors the lahmacun dough, while also creating a crispy texture on the bottom. ### Meat Filling ![Labelled picture of ingredients for lahmacun filling](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-31.jpg) - Ground beef or lamb \- You can use beef or lamb, or a mixture of both. Try and use fatty meat, with a minimum of 15-20% fat. Ground lamb is naturally fatty, but if using beef or a mixture, make sure your ground beef isn’t lean. If you only have lean beef, add a tablespoon of olive oil to your filling to help it stick to the dough. - Turkish green peppers \- Always check the spiciness before using them and don't use any extra chili or chili flakes if you don't want overly hot lahmacuns. You can replace them with bell pepper or Spanish Padron peppers. - ****Tomato paste \-** It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from [Amazon](https://www.amazon.com/gp/product/B00B0GJ13A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00B0GJ13A&linkCode=as2&tag=cookingorgeou-20&linkId=9e95d043c963d74dfb5ba30064fc3c37) . - Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops. You can also buy it from [Amazon](https://www.amazon.com/gp/product/B00VOBJNZW/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00VOBJNZW&linkCode=as2&tag=cookingorgeou-20&linkId=932aa5555e1e2512fbd9dc2c829fc595) . Alternatively, you can omit it and use the same amount of tomato paste. - Parsley \- Use fresh flatleaf parsley for both the lahmacun filling and for lahmacun wraps. ## How to Make Homemade Lahmacun? ### Prepare the Dough** This simple dough needs only 4 ingredients, and yeast is not one of them! If you don't feel confident working with yeast, this is the perfect recipe for you. To make the dough, place the water, olive oil, and salt in a bowl and then mix them until combined. ![flour, water, salt and olive oil are placed in a bowl](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-32.jpg) Use a stand mixer if you prefer. Sift the flour, add gradually to the bowl, and then knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and then form a soft and slightly sticky dough. Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore. ![lahmacun dough in a glass bowl](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-33.jpg) Once the dough is smooth, divide it into 6 balls (approximately 3 oz/90 grams each) and place them on a lightly floured tray or worktop. ![Divide the dough into 6 equal pieces](https://cookingorgeous.com/wp-content/uploads/2021/10/homemade-turkish-lahmacun-recipe-5.jpg) Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. Prepare the lahmacun filling while the dough is resting. ### Prepare the Filling Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor. ![place the vegetables into a food processor](https://cookingorgeous.com/wp-content/uploads/2021/10/homemade-turkish-lahmacun-recipe-6.jpg) Finely chop them using the pulse function. Be careful at this stage not to turn them into purée. Alternatively, you can finely chop them using a sharp knife. ![vegetables are blitzed in a food processo](https://cookingorgeous.com/wp-content/uploads/2021/10/homemade-turkish-lahmacun-recipe-7.jpg) Transfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste, finely chopped parsley, freshly ground black pepper, paprika, and salt. You can replace red pepper paste with tomato paste if you don't have it in your fridge, or make your own with my [simple biber salcasi recipe](https://cookingorgeous.com/blog/biber-salcasi-turkish-red-pepper-paste/). ![mix the chopped vegetables with minced meat and spices](https://cookingorgeous.com/wp-content/uploads/2021/10/homemade-turkish-lahmacun-recipe-8.jpg) Mix well until all combined into a smooth mixture that is easy to spread. ### Start Cooking Lahmacun on a Pan The traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven combined with a stovetop. Preheat the oven to 450° F (230° C) and then line a large sheet tray with parchment paper. Set it aside. Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 10" (26 cm)Ø or bigger. Roll out a dough ball into a thin circle size of 9 ½" (25 cm) Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it. ![roll a dough ball out size of 25 cm dia](https://cookingorgeous.com/wp-content/uploads/2021/10/homemade-turkish-lahmacun-recipe-9.jpg) Place the dough circle in the hot pan. Divide your mixture into 6 and then spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press the filling into the dough to ensure it sticks. ![Homemade Turkish lahmacun cooking on a pan](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-17.jpg) Cook it for 4-5 minutes or until you see some brown spots at the bottom. ### Finish Baking in the Oven Transfer the lahmacun to your prepared baking sheet. Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked. Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. You can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling. Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps. ![](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-29.jpg) ## Lahmacun vs Pide Lahmacun and pide are both Turkish dishes, but they have some differences. Pide is usually topped with different toppings such as [mushroom and cheese,](https://cookingorgeous.com/blog/pide-with-cheese-and-mushrooms/) [sucuk](https://cookingorgeous.com/blog/sucuklu-pide/) (a type of Turkish spicy sausage), or a [mix of beef and vegetables](https://cookingorgeous.com/blog/pide-turkish-kiymali-pide/). Lahmacun is made with minced beef mixed with onions, peppers, and tomatoes. ![cooked lahmacun are stacked together to keep them warm](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-18.jpg) Lahmacun is very thin, round-shaped, and is often eaten like a wrap. The pide is boat-shaped and has a thicker crust. While both lahmacun and pide are popular Turkish dishes, they are distinct from each other in terms of their texture, toppings, and how they are served. ## Why This Recipe Works? - It is easy to make Homemade Turkish Lahmacun with step-by-step instructions and the video attached to the recipe card. - You can make this famous street food in your kitchen without needing a wood oven. - Lahmacun (or Lahmajun-Lahmajoun) is made with a very simple non-yeast dough. - You can serve this *flatbread pizza* for dinner as a main course or you can make it smaller and serve it as an appetizer. ## How to Eat Turkish Lahmacun? Lahmacun is not only a snack, but it is also perfect to serve as a meal for lunch, dinner, or as an appetizer. The typical way to enjoy it is by topping it with fresh parsley leaves, red onion, tomato, and cucumber slices. You can add a generous squeeze of lemon juice to enhance the flavors. To complement the dish, make sure to have a glass of refreshing [Turkish Yogurt Drink - Ayran](https://cookingorgeous.com/blog/ayran-turkish-yogurt-drink/)! You can either eat it wrapped with a salad like a burrito or slice it like a pizza. ![6 pieces of lahmacun](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-25.jpg) I also quite like to add a good pinch of flaked chili (pul biber) on top of my Lahmacun. If you want to serve Lahmacun as a meal, it is best to serve it with a bowl of soup such as [Turkish Lentil Soup](https://cookingorgeous.com/blog/turkish-lentil-soup/), [Red Pepper and Tomato Soup](https://cookingorgeous.com/blog/red-pepper-and-tomato-soup/), or [Ezogelin Corbasi.](https://cookingorgeous.com/blog/ezogelin-soup/) ## Top Tips From the Chef - Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough. - Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it. - Let the dough balls rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. ## Recipe FAQs Is Lahmacun healthy? Lahmacun is considered healthy, it has a moderate amount of calories (411 calories per lahmacun with my recipe) and it is a good source of Vitamin A, Vitamin C, and Manganese. It is also considered a good source of protein. Can you freeze the leftovers? Yes, the leftovers can be frozen and kept in the freezer for up to 3 months. Make sure you cool them down totally and wrap them individually before freezing them. Can you prepare lahmacun in advance? You can make the mince filling up to 3 days in advance and keep it refrigerated in an airtight container until you need it. The same goes for the dough. Make sure to bring the dough to room temperature before dividing and rolling them out. For more scrumptious Turkish pastries, why not try: - [Çiğ Börek - Chebureki](https://cookingorgeous.com/blog/cig-borek-chebureki/) - [Su Boregi - Water Borek](https://cookingorgeous.com/blog/su-boregi-water-borek/) - [Karadeniz Pidesi](https://cookingorgeous.com/blog/karadeniz-pidesi/) - [Turkish Pide Bread - Ramazan Pidesi](https://cookingorgeous.com/blog/turkish-pide-bread-ramazan-pidesi/) Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag [@](https://www.instagram.com/#therapythecooking)[cookingorgeous](https://www.instagram.com/cookingorgeous/) on Instagram and hashtag it [\#cookingorgeous.](https://www.instagram.com/explore/tags/cookingorgeous/) I hope you enjoy the process of making this delicious Turkish Lahmacun as much as you enjoy eating it! 🙂 Bon appétit! / Afiyet olsun\! Want to Save This Recipe? Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week\! By submitting this form, you consent to receive emails from Cooking Gorgeous ![](https://cookingorgeous.com/wp-content/uploads/2021/11/homemade-turkish-lahmacun-recipe-26-300x300.jpg) [Ayla Clulee](https://cookingorgeous.com/about/) Homemade Turkish Lahmacun (or Lahmajun-Lahmajoun) is a super-thin crispy flatbread topped with minced beef or lamb mixed with vegetables, herbs, and spices. 5 from 21 votes Prep Time 25 minutes Cook Time 25 minutes Total Time 50 minutes Course Appetizer, Main Course, Snack Cuisine Mediterranean, Middle Eastern, Turkish Servings 6 lahmacun Calories 411 kcal - ▢ 1 kitchen scale - ▢ 1 large baking sheet - ▢ 1 measuring spoons - ▢ 1 Sharp knife - ▢ 1 Rolling Pin #### For Lahmacun Dough - ▢ 2 ¾ cups strong white flour (330 grams) - ▢ ¾ cups water + 1 tbsp (200 ml) - ▢ 1 tablespoon olive oil (15 ml) - ▢ 1 teaspoon salt (8 grams) #### For Lahmacun Filling - ▢ 12 ounces ground lamb or beef with %20 fat (350 grams) - ▢ 2 tomatoes (12 ounces/300-350 grams) - ▢ 1 medium onion - ▢ 2 cloves garlic - ▢ 2 Turkish green peppers (or 1 green bell pepper) - ▢ 1 red romano pepper (or 1 red bell pepper) - ▢ 1 red chilli (or ½ teaspoon chilli flakes) - ▢ 1 tablespoon tomato paste - ▢ 1 tablespoon red pepper paste - ▢ 1 cup parsley (finely chopped) - ▢ ½ teaspoon freshly ground black pepper - ▢ ½ teaspoon paprika - ▢ 1 ½ teaspoon salt #### Preparing the Dough - Place the water, olive oil, and salt in a bowl and mix them until combined. Use a stand mixer if you prefer. - Add the flour gradually and knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and form a soft and slightly sticky dough. - Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore. - Once the dough is smooth, divide it into 6 balls (approximately 3 oz/90 grams each) and place them on a lightly floured tray or worktop. - Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. - Prepare lahmacun filling while the dough is resting. #### Preparing the Filling - Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor and finely chop them using the pulse function. Be careful at this stage not to turn them into pure. Alternatively, finely chop them using a knife. - Transfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt. - Mix well until all combined into a smooth mixture that is easy to spread. #### Start Cooking Lahmacun on a Pan - Preheat the oven to 230° C (450° F) and then line a large sheet tray with parchment paper. Set it aside. - Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10")Ø or bigger. - Roll out a dough ball into a thin circle size of 25 cm (9 ½") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it. - Gently place the dough circle in the hot pan. - Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. - Gently press on the filling to make sure it sticks to the dough. - Cook it for 4-5 minutes or until you see some brown spots at the bottom. #### Finishing Baking in the Oven - Transfer the lahmacun to your prepared baking sheet. - Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked. - Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps. - You can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling. - The traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven or even on a stovetop. - Lahmacun is often called "Turkish pizza" or "Lahmacun pizza" in Western countries. - Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough. - If you only have lean beef, add a tablespoon of olive oil into your filling to help it to stick to the dough. - Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it. - Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. - Covering the lahmacuns will help to keep them warm, and also it will soften them enough for you to be able to roll them into wraps. Calories: 411kcalCarbohydrates: 51gProtein: 17gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 1044mgPotassium: 573mgFiber: 4gSugar: 5gVitamin A: 2082IUVitamin C: 90mgCalcium: 52mgIron: 5mg This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.
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