🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 23 (from laksa095)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa023.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://peanutswirls.com/recipe/homemade-turkish-lahmacun/\')), getAhrefsUnparsedNoserviceFromURL(\'https://peanutswirls.com/recipe/homemade-turkish-lahmacun/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/peanutswirls.com\/recipe\/homemade-turkish-lahmacun\/","crawl_time":1775802470,"first_indexed_time":1660069735,"http_code":200,"src_unparsed":"com,peanutswirls!\/recipe\/homemade-turkish-lahmacun\/ s443","src_root_hash":"4831884076159522023","history_drop_reason":null,"meta_title":"Homemade Turkish Lahmacun - PEANUTSWIRLS","meta_descriptions":["Homemade Turkish Lahmacun is easily made from scratch. You get a thin crust with crispy edges topped with flavored minced meat and vegetables!"],"attrs_boilerpipe_text":"A thin crust with crispy edges topped with perfectly flavored minced meat! Homemade Turkish Lahmacun is a delicious meal at any time!\nI really mean it when I say that I have had many Lahmacuns in my life, either at a Turkish restaurant in the UK or during our getaways to Turkey.  Well, I have tasted them in various cities in Turkey too, so I really know a good lahmacun when I see one and the amazing taste that comes with it.\nI don’t want to blow my own trumpet here but this recipe is the absolute best! Making homemade dough can indeed be daunting for many of us, but once you try it this way, you will realize how simple, fresh and delicious it is and will definitely try to fit it into your weekly weekend menu.\nEasy Homemade Turkish Lahmacun! Yummy!\nThe evening before taking these photos, I had the meat mixture ready.  Although I knew making the dough was easy enough, I was totally out of time. I had to have dinner ready instantly and used some pizza dough I had in my fridge. I caved, rolled out the pizza dough and topped it with some of the meat mixture. We had that for dinner and really enjoyed it.\nThough it was delicious with pizza dough, I wanted to share my special super easy homemade dough. So, the following day, I thought about what is better than making my own version. You instantly taste the difference.  Homemade Turkish Lahmacun is what it’s all about.\nWhat Is Turkish Lahmacun?\nMiddle Eastern kitchen is famous for flatbreads. Think of the Italian Pizza and the Levant Manakish. Another Mediterranean specialty is the oh-so-good Lahmacun! It is a flatbread topped with a perfectly seasoned mixture of minced meat and vegetables.\nLahmacun or\nLahmajoon\nis very popular in Turkey as well as in other countries. In Armenia, they call it\nlamadjo\n. Lebanese and Syrians call it\nLahm bi ajin\nwhich is literally translated into “\nmeat in dough\n“.\nI just love lahmacun. Perfect for preparing lunch ahead! A great idea for on-the-go dinner! It’s a quick go-to recipe perfect to feed a crowd during lunch parties, friends gathering, or family picnics. Wonderful for iftar in Ramadan!\nSometimes, I like to give Lahmajoon a special shape. Cut the dough into smaller balls and roll each out. Pinch the two opposing ends of the round to get the Lebanese Lahmacun square shape that they call sfeeha.\nAnother way to get Lebanese sfiha shape is to fold the edges of the dough around the meat filling creating pleats. What a great aesthetic deliciousness!\nWhat to Serve with Homemade Turkish Lahmacun\nSqueeze some lemon over lahmacun. Sprinkle a bit of sumac. Set some onions, sliced radish, mint or parsley leaves and then wrap it as a sandwich or eat it with a glass of yogurt\nayran\ndrink.\nIf you are making lahmacun for breakfast, add some\nLoaded Hummus with Grilled Halloumi\nto your table. For lunch, make a bowl of your favorite salad next to these delicious meat pies.\nA Comfort Meal for Good Times!\nTips and Tricks\nIf you are insanely pushed for time like I often am, go ahead and use shop bought dough or even better use tortilla wraps. But trust me this dough recipe is worth trying!\nSpread the dough on a pizza tray and top it with the filling. Then, slice it as you do with pizza. You can call it Turkish pizza!\nDouble or triple the ingredients to make a large batch of lahmacun for your special occasions.\nPrepare lahmacuns and freeze them in an airtight container. Take them out of the freezer and reheat them in the oven or microwave upon serving.\nFrequently Asked Questions\nWhy is my dough to heavy?\nThis dough should be easy to work with. You might add a bit more milk or water because some flour brands may absorb more liquids.\nShould I pre-cook the topping before putting it on the dough?\nThere is no need because it is thinly spread and will cook very well while in the pan.\nCan I make Lahmajun in the oven?\nYep! Put them in a tray on the medium rack of the oven over 450 F for 7-8 minutes.\nA super easy dough with simple ingredients topped with flavorful minced meat is so satisfying. Making homemade Turkish lahmacun from scratch is totally worth it! Click\nhere\nto watch the video.\nIngredients\nFor the dough\nPlain flour\nInstant yeast\nWarm milk\nWarm water\nSalt\nOlive oil\nFor the topping\nMinced lamb or beef\nOnions\nGreen Turkish pepper\nHot pepper paste\nTomato puree\nChopped tomatoes\nBlack pepper\nAleppo pepper\nSalt\nOlive oil\nParsley\nInstructions\nTo prepare the dough\nFirst, in a bowl, mix the milk, water, salt, yeast and olive oil.\nThen, slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough-like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball.\nNow, place the dough in a bowl and cover with a cloth. Set it aside for 5-10 minutes before use.\nTo prepare the topping\nFirst, place the onions, parsley, chopped tomatoes, tomato puree, hot pepper paste, and the Turkish peppers in a food processor.\nYou have to blend them until everything is finely chopped and has a paste-like consistency.\nPutting you Lahmjoon together\nTo start, cut the dough into equal sized balls. It should give you about 10 lahmacuns.\nThen, start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly.\nAfter that, heat a non-stick frying pan with a lid. You only have to brush the base with oil of your choosing.\nPlace the lahmacun’s on the pan one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles.\nRemove the lid and allow to cook for another 2-3 minutes. Check the base of the dough. When it is cooked and it has taken light golden colour, then it is ready to serve.\nEnjoy lahmacuns warm with fresh herbs, spring onions, and a drizzle of lemon.\nRecipes You Should Try\nSpinach Basil Feta Borek – Turkish Pastry\nSour Kofta – Persian Turkish Meatballs In Sour Tomato Sauce\nClassic Turkish Walnut Baklava\nKuku Sibzamini – Persian Boiled Potato Patties\nHavij Polo – Persian Jewelled Carrot Rice with Saffron Chicken\nTahchin – Persian Saffron Rice with Chicken\nServings:\n6\nIngredients\nServings\nFor the Dough\n3 - 3\n1\n⁄\n1\ncup\nPlain Flour\n1\ntsp\nInstant Yeast\n1\n⁄\n2\ncup\nWarm Milk\n1\ncup\nWarm Water\n1\ntsp\nSalt\n3\ntbsp\nOlive Oil\nFor the Topping\n400\ng\nMince Lamb or Beef\n(I used lamb)\n2\nMedium Onions\n2\nLarge Green Turkish Peppers\n1\n1\n⁄\n2\ntbsp\nHot Pepper Paste\n1\ntbsp\nTomato Puree\n1\n⁄\n2\ncan\nChopped Tmatoes\n1\ntsp\nBlack Pepper\n1\ntsp\nAleppo Pepper\n1\ntsp\nSalt\n3\ntbsp\nOlive Oil\n1\nHandful fresh Parsley\nInstructions\nStart by mixing the dough - place the milk, water, salt, yeast and olive oil in a bowl and mix.\nSlowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Place dough in a bowl and cover with a cloth, set aside for 5-10 minutes before use.\nPlace the onions, parsley, chopped tomatoes, tomato puree and hot pepper paste, Turkish peppers in a food processor and blend until everything is finely chopped and has a paste like consistency.\nCut the dough into equal sized balls, it should give you about 10 lahmacuns.\nStart rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly.\nHeat a non-stick frying pan with a lid, only brush the base with oil of your choosing, place the lahmacun one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough as long as this is cooked and it has taken colour then it is ready to serve.\nEnjoy warm with fresh herbs, spring onions and a drizzle of lemon.","attrs_markdown":"[Skip to Content](https:\/\/peanutswirls.com\/recipe\/homemade-turkish-lahmacun\/#content)\n\nBy continuing to use this site, you agree to the use of cookies. [Find out more](https:\/\/peanutswirls.com\/recipe\/homemade-turkish-lahmacun\/)\n\n[PEANUTSWIRLS](https:\/\/peanutswirls.com\/)\n\n- [Home](https:\/\/peanutswirls.com\/)\n- [Recipes](https:\/\/peanutswirls.com\/recipe\/)\n  - [Main Meals](https:\/\/peanutswirls.com\/recipe-course\/main-meals\/)\n  - [Desserts](https:\/\/peanutswirls.com\/recipe-course\/desserts\/)\n  - [Appetisers & Snacks](https:\/\/peanutswirls.com\/recipe-course\/appetisers-snacks\/)\n  - [Vegan](https:\/\/peanutswirls.com\/recipe-course\/vegan\/)\n  - [Quick & Easy](https:\/\/peanutswirls.com\/recipe-course\/quick-easy\/)\n  - [Breakfast](https:\/\/peanutswirls.com\/recipe-course\/breakfast\/)\n  - [Grill](https:\/\/peanutswirls.com\/recipe-course\/grill\/)\n  - [Soup](https:\/\/peanutswirls.com\/recipe-course\/soup\/)\n- [About](https:\/\/peanutswirls.com\/about-peanutswirls\/)\n- [Lifestyle](https:\/\/peanutswirls.com\/category\/lifestyle\/)\n- [Contact us](https:\/\/peanutswirls.com\/contact-us\/)\n\n[PEANUTSWIRLS](https:\/\/peanutswirls.com\/)\n\n- [Home](https:\/\/peanutswirls.com\/)\n- [Recipes](https:\/\/peanutswirls.com\/recipe\/)\n  - [Main Meals](https:\/\/peanutswirls.com\/recipe-course\/main-meals\/)\n  - [Desserts](https:\/\/peanutswirls.com\/recipe-course\/desserts\/)\n  - [Appetisers & Snacks](https:\/\/peanutswirls.com\/recipe-course\/appetisers-snacks\/)\n  - [Vegan](https:\/\/peanutswirls.com\/recipe-course\/vegan\/)\n  - [Quick & Easy](https:\/\/peanutswirls.com\/recipe-course\/quick-easy\/)\n  - [Breakfast](https:\/\/peanutswirls.com\/recipe-course\/breakfast\/)\n  - [Grill](https:\/\/peanutswirls.com\/recipe-course\/grill\/)\n  - [Soup](https:\/\/peanutswirls.com\/recipe-course\/soup\/)\n- [About](https:\/\/peanutswirls.com\/about-peanutswirls\/)\n- [Lifestyle](https:\/\/peanutswirls.com\/category\/lifestyle\/)\n- [Contact us](https:\/\/peanutswirls.com\/contact-us\/)\n\n[Home](https:\/\/peanutswirls.com\/)\n\n[Recipes](https:\/\/peanutswirls.com\/recipe\/)\n\n[Homemade Turkish Lahmacun](https:\/\/peanutswirls.com\/recipe\/homemade-turkish-lahmacun\/)\n\n[Main Meals](https:\/\/peanutswirls.com\/recipe-course\/main-meals\/)[Appetisers & Snacks](https:\/\/peanutswirls.com\/recipe-course\/appetisers-snacks\/)[Breakfast](https:\/\/peanutswirls.com\/recipe-course\/breakfast\/)[Pizza](https:\/\/peanutswirls.com\/recipe-course\/pizza\/)\n\n# Homemade Turkish Lahmacun\nMay 4, 2021\n\n[0 Comments]()\n\nServings: **6**\n\nTotal Time: **50 mins**\n\n[Jump To Recipe](https:\/\/peanutswirls.com\/recipe\/homemade-turkish-lahmacun\/#dr-recipe-meta-main-678)\n\n[Print Recipe](https:\/\/peanutswirls.com\/recipe\/homemade-turkish-lahmacun\/?print_recipe=true&recipe_servings=6)\n\n![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/03\/20210419_152928-scaled.jpg)   [![pinit](https:\/\/peanutswirls.com\/wp-content\/plugins\/delicious-recipes\/assets\/images\/pinit-sm.png)](https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https:\/\/peanutswirls.com\/recipe\/homemade-turkish-lahmacun\/\/&media=https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/03\/20210419_152928-scaled.jpg&description=So%20delicious!)\n\nA thin crust with crispy edges topped with perfectly flavored minced meat! Homemade Turkish Lahmacun is a delicious meal at any time\\!\n\nI really mean it when I say that I have had many Lahmacuns in my life, either at a Turkish restaurant in the UK or during our getaways to Turkey. Well, I have tasted them in various cities in Turkey too, so I really know a good lahmacun when I see one and the amazing taste that comes with it.\n\nI don’t want to blow my own trumpet here but this recipe is the absolute best! Making homemade dough can indeed be daunting for many of us, but once you try it this way, you will realize how simple, fresh and delicious it is and will definitely try to fit it into your weekly weekend menu.\n***\n#### Easy Homemade Turkish Lahmacun! Yummy\\!\n![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/03\/20210419_151926-scaled.jpg)\n***\nThe evening before taking these photos, I had the meat mixture ready. Although I knew making the dough was easy enough, I was totally out of time. I had to have dinner ready instantly and used some pizza dough I had in my fridge. I caved, rolled out the pizza dough and topped it with some of the meat mixture. We had that for dinner and really enjoyed it.\n\nThough it was delicious with pizza dough, I wanted to share my special super easy homemade dough. So, the following day, I thought about what is better than making my own version. You instantly taste the difference. Homemade Turkish Lahmacun is what it’s all about.\n***\n## What Is Turkish Lahmacun?\nMiddle Eastern kitchen is famous for flatbreads. Think of the Italian Pizza and the Levant Manakish. Another Mediterranean specialty is the oh-so-good Lahmacun! It is a flatbread topped with a perfectly seasoned mixture of minced meat and vegetables.\n\nLahmacun or *Lahmajoon* is very popular in Turkey as well as in other countries. In Armenia, they call it *lamadjo*. Lebanese and Syrians call it *Lahm bi ajin* which is literally translated into “*meat in dough*“.\n\nI just love lahmacun. Perfect for preparing lunch ahead! A great idea for on-the-go dinner! It’s a quick go-to recipe perfect to feed a crowd during lunch parties, friends gathering, or family picnics. Wonderful for iftar in Ramadan\\!\n***\nSometimes, I like to give Lahmajoon a special shape. Cut the dough into smaller balls and roll each out. Pinch the two opposing ends of the round to get the Lebanese Lahmacun square shape that they call sfeeha.\n\nAnother way to get Lebanese sfiha shape is to fold the edges of the dough around the meat filling creating pleats. What a great aesthetic deliciousness\\!\n***\n## What to Serve with Homemade Turkish Lahmacun\nSqueeze some lemon over lahmacun. Sprinkle a bit of sumac. Set some onions, sliced radish, mint or parsley leaves and then wrap it as a sandwich or eat it with a glass of yogurt *ayran* drink.\n\nIf you are making lahmacun for breakfast, add some [Loaded Hummus with Grilled Halloumi](https:\/\/peanutswirls.com\/recipe\/loaded-hummus-with-grilled-halloumi\/) to your table. For lunch, make a bowl of your favorite salad next to these delicious meat pies.\n***\n#### A Comfort Meal for Good Times\\!\n![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/03\/20210419_152553-scaled.jpg)\n***\n## Tips and Tricks\nIf you are insanely pushed for time like I often am, go ahead and use shop bought dough or even better use tortilla wraps. But trust me this dough recipe is worth trying\\!\n\nSpread the dough on a pizza tray and top it with the filling. Then, slice it as you do with pizza. You can call it Turkish pizza\\!\n\nDouble or triple the ingredients to make a large batch of lahmacun for your special occasions.\n\nPrepare lahmacuns and freeze them in an airtight container. Take them out of the freezer and reheat them in the oven or microwave upon serving.\n***\n## Frequently Asked Questions\n### Why is my dough to heavy?\nThis dough should be easy to work with. You might add a bit more milk or water because some flour brands may absorb more liquids.\n\n### Should I pre-cook the topping before putting it on the dough?\nThere is no need because it is thinly spread and will cook very well while in the pan.\n\n### Can I make Lahmajun in the oven?\nYep! Put them in a tray on the medium rack of the oven over 450 F for 7-8 minutes.\n***\n## Homemade Turkish Lahmacun\nA super easy dough with simple ingredients topped with flavorful minced meat is so satisfying. Making homemade Turkish lahmacun from scratch is totally worth it! Click [**here**](https:\/\/www.instagram.com\/reel\/CbnVCp3jA28\/?hl=en) to watch the video.\n***\n### Ingredients\n#### For the dough\n- Plain flour\n- Instant yeast\n- Warm milk\n- Warm water\n- Salt\n- Olive oil\n#### For the topping\n- Minced lamb or beef\n- Onions\n- Green Turkish pepper\n- Hot pepper paste\n- Tomato puree\n- Chopped tomatoes\n- Black pepper\n- Aleppo pepper\n- Salt\n- Olive oil\n- Parsley\n***\n### Instructions\n#### To prepare the dough\nFirst, in a bowl, mix the milk, water, salt, yeast and olive oil.\n\nThen, slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough-like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball.\n\nNow, place the dough in a bowl and cover with a cloth. Set it aside for 5-10 minutes before use.\n\n#### To prepare the topping\nFirst, place the onions, parsley, chopped tomatoes, tomato puree, hot pepper paste, and the Turkish peppers in a food processor.\n\nYou have to blend them until everything is finely chopped and has a paste-like consistency.\n\n#### Putting you Lahmjoon together\nTo start, cut the dough into equal sized balls. It should give you about 10 lahmacuns.\n\nThen, start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly.\n\nAfter that, heat a non-stick frying pan with a lid. You only have to brush the base with oil of your choosing.\n\nPlace the lahmacun’s on the pan one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles.\n\nRemove the lid and allow to cook for another 2-3 minutes. Check the base of the dough. When it is cooked and it has taken light golden colour, then it is ready to serve.\n\nEnjoy lahmacuns warm with fresh herbs, spring onions, and a drizzle of lemon.\n***\n## Recipes You Should Try\n- [Spinach Basil Feta Borek – Turkish Pastry](https:\/\/peanutswirls.com\/recipe\/spinach-basil-feta-borek-turkish-pastry\/)\n- [Sour Kofta – Persian Turkish Meatballs In Sour Tomato Sauce](https:\/\/peanutswirls.com\/recipe\/sour-kofta\/)\n- [Classic Turkish Walnut Baklava](https:\/\/peanutswirls.com\/recipe\/classic-turkish-walnut-baklava\/)\n- [Kuku Sibzamini – Persian Boiled Potato Patties](https:\/\/peanutswirls.com\/recipe\/persian-boiled-potato-patties-kuku-sibzamini\/)\n- [Havij Polo – Persian Jewelled Carrot Rice with Saffron Chicken](https:\/\/peanutswirls.com\/recipe\/havij-polo-persian-jewelled-carrot-rice-with-saffron-chicken\/)\n- [Tahchin – Persian Saffron Rice with Chicken](https:\/\/peanutswirls.com\/recipe\/tahchin-persian-saffron-rice-with-chicken\/)\n***\n![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/03\/20210419_152928-scaled.jpg)   [![pinit](https:\/\/peanutswirls.com\/wp-content\/plugins\/delicious-recipes\/assets\/images\/pinit-sm.png)](https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https:\/\/peanutswirls.com\/recipe\/homemade-turkish-lahmacun\/\/&media=https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/03\/20210419_152928-scaled.jpg&description=So%20delicious!)\n\n[Print Recipe](https:\/\/peanutswirls.com\/recipe\/homemade-turkish-lahmacun\/?print_recipe=true&recipe_servings=6)\n\n## Homemade Turkish Lahmacun\nCuisine:\n\n[Middle Eastern](https:\/\/peanutswirls.com\/recipe-cuisine\/middle-eastern\/), [Ramadan & Eid](https:\/\/peanutswirls.com\/recipe-cuisine\/ramadan-eid\/), [Turkish](https:\/\/peanutswirls.com\/recipe-cuisine\/turkish\/)\n\nCourses:\n\n[Main Meals](https:\/\/peanutswirls.com\/recipe-course\/main-meals\/), [Appetisers & Snacks](https:\/\/peanutswirls.com\/recipe-course\/appetisers-snacks\/), [Breakfast](https:\/\/peanutswirls.com\/recipe-course\/breakfast\/), [Pizza](https:\/\/peanutswirls.com\/recipe-course\/pizza\/)\n\nPrep Time **10 mins**   Cook Time **30 mins**   Rest Time **10 mins**   Total Time **50 mins**\n\nServings:\n\n**6**\n\n## Ingredients\nServings\n\n### For the Dough\n- 3 - 3 1⁄1 cup Plain Flour\n- 1 tsp Instant Yeast\n- 1⁄2 cup Warm Milk\n- 1 cup Warm Water\n- 1 tsp Salt\n- 3 tbsp Olive Oil\n### For the Topping\n- 400 g Mince Lamb or Beef (I used lamb)\n- 2  Medium Onions\n- 2  Large Green Turkish Peppers\n- 1 1⁄2 tbsp Hot Pepper Paste\n- 1 tbsp Tomato Puree\n- 1⁄2 can Chopped Tmatoes\n- 1 tsp Black Pepper\n- 1 tsp Aleppo Pepper\n- 1 tsp Salt\n- 3 tbsp Olive Oil\n- 1  Handful fresh Parsley\n\n## Instructions\n1. Start by mixing the dough - place the milk, water, salt, yeast and olive oil in a bowl and mix.\n2. Slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Place dough in a bowl and cover with a cloth, set aside for 5-10 minutes before use.\n3. Place the onions, parsley, chopped tomatoes, tomato puree and hot pepper paste, Turkish peppers in a food processor and blend until everything is finely chopped and has a paste like consistency.\n4. Cut the dough into equal sized balls, it should give you about 10 lahmacuns.\n5. Start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly.\n6. Heat a non-stick frying pan with a lid, only brush the base with oil of your choosing, place the lahmacun one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough as long as this is cooked and it has taken colour then it is ready to serve.\n7. Enjoy warm with fresh herbs, spring onions and a drizzle of lemon.\n\nDid you make this recipe?\n\nhello and welcome\n\nhello and welcome\n\n[![pinit](https:\/\/peanutswirls.com\/wp-content\/plugins\/delicious-recipes\/assets\/images\/pinit.png)](https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https:\/\/peanutswirls.com\/recipe\/homemade-turkish-lahmacun\/\/&media=https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/03\/20210419_152928-scaled.jpg&description=So%20delicious!)\n\n![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2021\/12\/20210822_123631-scaled-e1644356687804.jpg)\n\nNelly  Content Creator\n\nI'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.\n\nI can't wait to see what we cook together.\n\n[![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/08\/Kuru-Fasulye-2.jpeg) Kuru Fasülye - Turkish White Bean Stew 1 hr 10 mins Beginner Previous](https:\/\/peanutswirls.com\/recipe\/kuru-fasulye-turkish-white-bean-stew\/)\n\n[![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/09\/Persian-Meat-Kotlet-Meat-Cutlet-2.jpeg) Persian Meat Kotlet (Meat Cutlet) Beginner Next](https:\/\/peanutswirls.com\/recipe\/persian-meat-kotlet-meat-cutlet\/)\n### Leave a Comment [Cancel reply](https:\/\/peanutswirls.com\/recipe\/homemade-turkish-lahmacun\/#respond)\n\nSearch for a recipe\n\nRecipe By Category\n\nRecipe By Category\n\nDietary Need\n\nDietary Need\n\nCuisine & Occasion\n\nCuisine & Occasion\n\nRecipe By Method\n\nRecipe By Method\n\n## Quick Links\n- [Home](https:\/\/peanutswirls.com\/)\n- [Recipes](https:\/\/peanutswirls.com\/recipe\/)\n  - [Main Meals](https:\/\/peanutswirls.com\/recipe-course\/main-meals\/)\n  - [Desserts](https:\/\/peanutswirls.com\/recipe-course\/desserts\/)\n  - [Appetisers & Snacks](https:\/\/peanutswirls.com\/recipe-course\/appetisers-snacks\/)\n  - [Vegan](https:\/\/peanutswirls.com\/recipe-course\/vegan\/)\n  - [Quick & Easy](https:\/\/peanutswirls.com\/recipe-course\/quick-easy\/)\n  - [Breakfast](https:\/\/peanutswirls.com\/recipe-course\/breakfast\/)\n  - [Grill](https:\/\/peanutswirls.com\/recipe-course\/grill\/)\n  - [Soup](https:\/\/peanutswirls.com\/recipe-course\/soup\/)\n- [About](https:\/\/peanutswirls.com\/about-peanutswirls\/)\n- [Lifestyle](https:\/\/peanutswirls.com\/category\/lifestyle\/)\n- [Contact us](https:\/\/peanutswirls.com\/contact-us\/)\n\n## Recent Recipes\n- [![Two freshly baked Barbari breads with a golden crust, topped with sesame and nigella seeds, resting on a light-colored surface.](https:\/\/peanutswirls.com\/wp-content\/uploads\/2025\/03\/NBA06212-150x150.jpg)](https:\/\/peanutswirls.com\/recipe\/traditional-barbari-recipe\/)\n  [My Easy Traditional Barbari Recipe](https:\/\/peanutswirls.com\/recipe\/traditional-barbari-recipe\/)\n  \n  2 hrs 40 mins\n- [![A bowl of Delicious Ashe-Reshteh, a traditional Persian noodle soup with lentils, chickpeas, kidney beans, and fresh herbs, topped with fried onions, mint, and a touch of Kashk.](https:\/\/peanutswirls.com\/wp-content\/uploads\/2025\/03\/NBA06018-150x150.jpg)](https:\/\/peanutswirls.com\/recipe\/delicious-ashe-reshteh-persian-noodle-soup\/)\n  [Delicious Ashe-Reshteh (Persian Noodle Soup)](https:\/\/peanutswirls.com\/recipe\/delicious-ashe-reshteh-persian-noodle-soup\/)\n  \n  1 hr 20 mins\n\n## Popular Recipes\n- [![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/02\/20210406_151946-150x150.jpg)](https:\/\/peanutswirls.com\/recipe\/havij-polo-persian-jewelled-carrot-rice-with-saffron-chicken\/)\n  [Havij Polo – Persian Jewelled Carrot Rice with Saffron Chicken](https:\/\/peanutswirls.com\/recipe\/havij-polo-persian-jewelled-carrot-rice-with-saffron-chicken\/)\n  \n  4 hrs 10 mins\n- [![Hummus with Veggies and Halloumi](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/06\/Loaded-Hummus-with-veggies-and-Grilled-Halloumi-150x150.jpeg)](https:\/\/peanutswirls.com\/recipe\/loaded-hummus-with-grilled-halloumi\/)\n  [Loaded Hummus with Grilled Halloumi](https:\/\/peanutswirls.com\/recipe\/loaded-hummus-with-grilled-halloumi\/)\n  \n  1 hr\n  \n  Intermediate\n\n## Recent Posts\n- [![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/12\/Gift-Guide-7-330x190.jpg)](https:\/\/peanutswirls.com\/budget-friendly-homemade-gift-guide\/)\n  [Lifestyle](https:\/\/peanutswirls.com\/category\/lifestyle\/)[MAIN COURSES](https:\/\/peanutswirls.com\/category\/main-course-d97\/)\n  \n  ### [Budget Friendly Homemade Gift Guide](https:\/\/peanutswirls.com\/budget-friendly-homemade-gift-guide\/)\n- [![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/02\/20211111_120030-330x190.jpg)](https:\/\/peanutswirls.com\/12-delicious-and-easy-sandwiches-with-costco-croissants\/)\n  [Lifestyle](https:\/\/peanutswirls.com\/category\/lifestyle\/)\n  \n  ### [12 Delicious and Easy Sandwiches with Costco Croissants](https:\/\/peanutswirls.com\/12-delicious-and-easy-sandwiches-with-costco-croissants\/)\n\n© Copyright 2026 [PEANUTSWIRLS](https:\/\/peanutswirls.com\/). 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These cookies track visitors across websites and collect information to provide customized ads.\n\n[Others]()\n\nOthers\n\nOther uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.\n\n[SAVE & ACCEPT]()\n\n×","attrs_readable_markdown":"A thin crust with crispy edges topped with perfectly flavored minced meat! Homemade Turkish Lahmacun is a delicious meal at any time\\!\n\nI really mean it when I say that I have had many Lahmacuns in my life, either at a Turkish restaurant in the UK or during our getaways to Turkey. Well, I have tasted them in various cities in Turkey too, so I really know a good lahmacun when I see one and the amazing taste that comes with it.\n\nI don’t want to blow my own trumpet here but this recipe is the absolute best! Making homemade dough can indeed be daunting for many of us, but once you try it this way, you will realize how simple, fresh and delicious it is and will definitely try to fit it into your weekly weekend menu.\n***\n#### Easy Homemade Turkish Lahmacun! Yummy\\!\n![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/03\/20210419_151926-scaled.jpg)\n***\nThe evening before taking these photos, I had the meat mixture ready. Although I knew making the dough was easy enough, I was totally out of time. I had to have dinner ready instantly and used some pizza dough I had in my fridge. I caved, rolled out the pizza dough and topped it with some of the meat mixture. We had that for dinner and really enjoyed it.\n\nThough it was delicious with pizza dough, I wanted to share my special super easy homemade dough. So, the following day, I thought about what is better than making my own version. You instantly taste the difference. Homemade Turkish Lahmacun is what it’s all about.\n***\n## What Is Turkish Lahmacun?\nMiddle Eastern kitchen is famous for flatbreads. Think of the Italian Pizza and the Levant Manakish. Another Mediterranean specialty is the oh-so-good Lahmacun! It is a flatbread topped with a perfectly seasoned mixture of minced meat and vegetables.\n\nLahmacun or *Lahmajoon* is very popular in Turkey as well as in other countries. In Armenia, they call it *lamadjo*. Lebanese and Syrians call it *Lahm bi ajin* which is literally translated into “*meat in dough*“.\n\nI just love lahmacun. Perfect for preparing lunch ahead! A great idea for on-the-go dinner! It’s a quick go-to recipe perfect to feed a crowd during lunch parties, friends gathering, or family picnics. Wonderful for iftar in Ramadan\\!\n***\nSometimes, I like to give Lahmajoon a special shape. Cut the dough into smaller balls and roll each out. Pinch the two opposing ends of the round to get the Lebanese Lahmacun square shape that they call sfeeha.\n\nAnother way to get Lebanese sfiha shape is to fold the edges of the dough around the meat filling creating pleats. What a great aesthetic deliciousness\\!\n***\n## What to Serve with Homemade Turkish Lahmacun\nSqueeze some lemon over lahmacun. Sprinkle a bit of sumac. Set some onions, sliced radish, mint or parsley leaves and then wrap it as a sandwich or eat it with a glass of yogurt *ayran* drink.\n\nIf you are making lahmacun for breakfast, add some [Loaded Hummus with Grilled Halloumi](https:\/\/peanutswirls.com\/recipe\/loaded-hummus-with-grilled-halloumi\/) to your table. For lunch, make a bowl of your favorite salad next to these delicious meat pies.\n***\n#### A Comfort Meal for Good Times\\!\n![](https:\/\/peanutswirls.com\/wp-content\/uploads\/2022\/03\/20210419_152553-scaled.jpg)\n***\n## Tips and Tricks\nIf you are insanely pushed for time like I often am, go ahead and use shop bought dough or even better use tortilla wraps. But trust me this dough recipe is worth trying\\!\n\nSpread the dough on a pizza tray and top it with the filling. Then, slice it as you do with pizza. You can call it Turkish pizza\\!\n\nDouble or triple the ingredients to make a large batch of lahmacun for your special occasions.\n\nPrepare lahmacuns and freeze them in an airtight container. Take them out of the freezer and reheat them in the oven or microwave upon serving.\n***\n## Frequently Asked Questions\n### Why is my dough to heavy?\nThis dough should be easy to work with. You might add a bit more milk or water because some flour brands may absorb more liquids.\n\n### Should I pre-cook the topping before putting it on the dough?\nThere is no need because it is thinly spread and will cook very well while in the pan.\n\n### Can I make Lahmajun in the oven?\nYep! Put them in a tray on the medium rack of the oven over 450 F for 7-8 minutes.\n***\nA super easy dough with simple ingredients topped with flavorful minced meat is so satisfying. Making homemade Turkish lahmacun from scratch is totally worth it! Click [**here**](https:\/\/www.instagram.com\/reel\/CbnVCp3jA28\/?hl=en) to watch the video.\n***\n### Ingredients\n#### For the dough\n- Plain flour\n- Instant yeast\n- Warm milk\n- Warm water\n- Salt\n- Olive oil\n#### For the topping\n- Minced lamb or beef\n- Onions\n- Green Turkish pepper\n- Hot pepper paste\n- Tomato puree\n- Chopped tomatoes\n- Black pepper\n- Aleppo pepper\n- Salt\n- Olive oil\n- Parsley\n***\n### Instructions\n#### To prepare the dough\nFirst, in a bowl, mix the milk, water, salt, yeast and olive oil.\n\nThen, slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough-like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball.\n\nNow, place the dough in a bowl and cover with a cloth. Set it aside for 5-10 minutes before use.\n\n#### To prepare the topping\nFirst, place the onions, parsley, chopped tomatoes, tomato puree, hot pepper paste, and the Turkish peppers in a food processor.\n\nYou have to blend them until everything is finely chopped and has a paste-like consistency.\n\n#### Putting you Lahmjoon together\nTo start, cut the dough into equal sized balls. It should give you about 10 lahmacuns.\n\nThen, start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly.\n\nAfter that, heat a non-stick frying pan with a lid. You only have to brush the base with oil of your choosing.\n\nPlace the lahmacun’s on the pan one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles.\n\nRemove the lid and allow to cook for another 2-3 minutes. Check the base of the dough. When it is cooked and it has taken light golden colour, then it is ready to serve.\n\nEnjoy lahmacuns warm with fresh herbs, spring onions, and a drizzle of lemon.\n***\n## Recipes You Should Try\n- [Spinach Basil Feta Borek – Turkish Pastry](https:\/\/peanutswirls.com\/recipe\/spinach-basil-feta-borek-turkish-pastry\/)\n- [Sour Kofta – Persian Turkish Meatballs In Sour Tomato Sauce](https:\/\/peanutswirls.com\/recipe\/sour-kofta\/)\n- [Classic Turkish Walnut Baklava](https:\/\/peanutswirls.com\/recipe\/classic-turkish-walnut-baklava\/)\n- [Kuku Sibzamini – Persian Boiled Potato Patties](https:\/\/peanutswirls.com\/recipe\/persian-boiled-potato-patties-kuku-sibzamini\/)\n- [Havij Polo – Persian Jewelled Carrot Rice with Saffron Chicken](https:\/\/peanutswirls.com\/recipe\/havij-polo-persian-jewelled-carrot-rice-with-saffron-chicken\/)\n- [Tahchin – Persian Saffron Rice with Chicken](https:\/\/peanutswirls.com\/recipe\/tahchin-persian-saffron-rice-with-chicken\/)\n***\nServings: **6**\n\n## Ingredients\nServings\n\n### For the Dough\n- 3 - 3 1⁄1 cup Plain Flour\n- 1 tsp Instant Yeast\n- 1⁄2 cup Warm Milk\n- 1 cup Warm Water\n- 1 tsp Salt\n- 3 tbsp Olive Oil\n### For the Topping\n- 400 g Mince Lamb or Beef (I used lamb)\n- 2  Medium Onions\n- 2  Large Green Turkish Peppers\n- 1 1⁄2 tbsp Hot Pepper Paste\n- 1 tbsp Tomato Puree\n- 1⁄2 can Chopped Tmatoes\n- 1 tsp Black Pepper\n- 1 tsp Aleppo Pepper\n- 1 tsp Salt\n- 3 tbsp Olive Oil\n- 1  Handful fresh Parsley\n\nInstructions\n\n1. Start by mixing the dough - place the milk, water, salt, yeast and olive oil in a bowl and mix.\n2. Slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Place dough in a bowl and cover with a cloth, set aside for 5-10 minutes before use.\n3. Place the onions, parsley, chopped tomatoes, tomato puree and hot pepper paste, Turkish peppers in a food processor and blend until everything is finely chopped and has a paste like consistency.\n4. Cut the dough into equal sized balls, it should give you about 10 lahmacuns.\n5. Start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly.\n6. Heat a non-stick frying pan with a lid, only brush the base with oil of your choosing, place the lahmacun one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough as long as this is cooked and it has taken colour then it is ready to serve.\n7. Enjoy warm with fresh herbs, spring onions and a drizzle of lemon.","meta_canonical":null}

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Meta Description	Homemade Turkish Lahmacun is easily made from scratch. You get a thin crust with crispy edges topped with flavored minced meat and vegetables!
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Boilerpipe Text	A thin crust with crispy edges topped with perfectly flavored minced meat! Homemade Turkish Lahmacun is a delicious meal at any time! I really mean it when I say that I have had many Lahmacuns in my life, either at a Turkish restaurant in the UK or during our getaways to Turkey. Well, I have tasted them in various cities in Turkey too, so I really know a good lahmacun when I see one and the amazing taste that comes with it. I don’t want to blow my own trumpet here but this recipe is the absolute best! Making homemade dough can indeed be daunting for many of us, but once you try it this way, you will realize how simple, fresh and delicious it is and will definitely try to fit it into your weekly weekend menu. Easy Homemade Turkish Lahmacun! Yummy! The evening before taking these photos, I had the meat mixture ready. Although I knew making the dough was easy enough, I was totally out of time. I had to have dinner ready instantly and used some pizza dough I had in my fridge. I caved, rolled out the pizza dough and topped it with some of the meat mixture. We had that for dinner and really enjoyed it. Though it was delicious with pizza dough, I wanted to share my special super easy homemade dough. So, the following day, I thought about what is better than making my own version. You instantly taste the difference. Homemade Turkish Lahmacun is what it’s all about. What Is Turkish Lahmacun? Middle Eastern kitchen is famous for flatbreads. Think of the Italian Pizza and the Levant Manakish. Another Mediterranean specialty is the oh-so-good Lahmacun! It is a flatbread topped with a perfectly seasoned mixture of minced meat and vegetables. Lahmacun or Lahmajoon is very popular in Turkey as well as in other countries. In Armenia, they call it lamadjo . Lebanese and Syrians call it Lahm bi ajin which is literally translated into “ meat in dough “. I just love lahmacun. Perfect for preparing lunch ahead! A great idea for on-the-go dinner! It’s a quick go-to recipe perfect to feed a crowd during lunch parties, friends gathering, or family picnics. Wonderful for iftar in Ramadan! Sometimes, I like to give Lahmajoon a special shape. Cut the dough into smaller balls and roll each out. Pinch the two opposing ends of the round to get the Lebanese Lahmacun square shape that they call sfeeha. Another way to get Lebanese sfiha shape is to fold the edges of the dough around the meat filling creating pleats. What a great aesthetic deliciousness! What to Serve with Homemade Turkish Lahmacun Squeeze some lemon over lahmacun. Sprinkle a bit of sumac. Set some onions, sliced radish, mint or parsley leaves and then wrap it as a sandwich or eat it with a glass of yogurt ayran drink. If you are making lahmacun for breakfast, add some Loaded Hummus with Grilled Halloumi to your table. For lunch, make a bowl of your favorite salad next to these delicious meat pies. A Comfort Meal for Good Times! Tips and Tricks If you are insanely pushed for time like I often am, go ahead and use shop bought dough or even better use tortilla wraps. But trust me this dough recipe is worth trying! Spread the dough on a pizza tray and top it with the filling. Then, slice it as you do with pizza. You can call it Turkish pizza! Double or triple the ingredients to make a large batch of lahmacun for your special occasions. Prepare lahmacuns and freeze them in an airtight container. Take them out of the freezer and reheat them in the oven or microwave upon serving. Frequently Asked Questions Why is my dough to heavy? This dough should be easy to work with. You might add a bit more milk or water because some flour brands may absorb more liquids. Should I pre-cook the topping before putting it on the dough? There is no need because it is thinly spread and will cook very well while in the pan. Can I make Lahmajun in the oven? Yep! Put them in a tray on the medium rack of the oven over 450 F for 7-8 minutes. A super easy dough with simple ingredients topped with flavorful minced meat is so satisfying. Making homemade Turkish lahmacun from scratch is totally worth it! Click here to watch the video. Ingredients For the dough Plain flour Instant yeast Warm milk Warm water Salt Olive oil For the topping Minced lamb or beef Onions Green Turkish pepper Hot pepper paste Tomato puree Chopped tomatoes Black pepper Aleppo pepper Salt Olive oil Parsley Instructions To prepare the dough First, in a bowl, mix the milk, water, salt, yeast and olive oil. Then, slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough-like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Now, place the dough in a bowl and cover with a cloth. Set it aside for 5-10 minutes before use. To prepare the topping First, place the onions, parsley, chopped tomatoes, tomato puree, hot pepper paste, and the Turkish peppers in a food processor. You have to blend them until everything is finely chopped and has a paste-like consistency. Putting you Lahmjoon together To start, cut the dough into equal sized balls. It should give you about 10 lahmacuns. Then, start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly. After that, heat a non-stick frying pan with a lid. You only have to brush the base with oil of your choosing. Place the lahmacun’s on the pan one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough. When it is cooked and it has taken light golden colour, then it is ready to serve. Enjoy lahmacuns warm with fresh herbs, spring onions, and a drizzle of lemon. Recipes You Should Try Spinach Basil Feta Borek – Turkish Pastry Sour Kofta – Persian Turkish Meatballs In Sour Tomato Sauce Classic Turkish Walnut Baklava Kuku Sibzamini – Persian Boiled Potato Patties Havij Polo – Persian Jewelled Carrot Rice with Saffron Chicken Tahchin – Persian Saffron Rice with Chicken Servings: 6 Ingredients Servings For the Dough 3 - 3 1 ⁄ 1 cup Plain Flour 1 tsp Instant Yeast 1 ⁄ 2 cup Warm Milk 1 cup Warm Water 1 tsp Salt 3 tbsp Olive Oil For the Topping 400 g Mince Lamb or Beef (I used lamb) 2 Medium Onions 2 Large Green Turkish Peppers 1 1 ⁄ 2 tbsp Hot Pepper Paste 1 tbsp Tomato Puree 1 ⁄ 2 can Chopped Tmatoes 1 tsp Black Pepper 1 tsp Aleppo Pepper 1 tsp Salt 3 tbsp Olive Oil 1 Handful fresh Parsley Instructions Start by mixing the dough - place the milk, water, salt, yeast and olive oil in a bowl and mix. Slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Place dough in a bowl and cover with a cloth, set aside for 5-10 minutes before use. Place the onions, parsley, chopped tomatoes, tomato puree and hot pepper paste, Turkish peppers in a food processor and blend until everything is finely chopped and has a paste like consistency. Cut the dough into equal sized balls, it should give you about 10 lahmacuns. Start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly. Heat a non-stick frying pan with a lid, only brush the base with oil of your choosing, place the lahmacun one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough as long as this is cooked and it has taken colour then it is ready to serve. Enjoy warm with fresh herbs, spring onions and a drizzle of lemon.
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A thin crust with crispy edges topped with perfectly flavored minced meat! Homemade Turkish Lahmacun is a delicious meal at any time\! I really mean it when I say that I have had many Lahmacuns in my life, either at a Turkish restaurant in the UK or during our getaways to Turkey. Well, I have tasted them in various cities in Turkey too, so I really know a good lahmacun when I see one and the amazing taste that comes with it. I don’t want to blow my own trumpet here but this recipe is the absolute best! Making homemade dough can indeed be daunting for many of us, but once you try it this way, you will realize how simple, fresh and delicious it is and will definitely try to fit it into your weekly weekend menu. * #### Easy Homemade Turkish Lahmacun! Yummy\! ![](https://peanutswirls.com/wp-content/uploads/2022/03/20210419_151926-scaled.jpg) * The evening before taking these photos, I had the meat mixture ready. Although I knew making the dough was easy enough, I was totally out of time. I had to have dinner ready instantly and used some pizza dough I had in my fridge. I caved, rolled out the pizza dough and topped it with some of the meat mixture. We had that for dinner and really enjoyed it. Though it was delicious with pizza dough, I wanted to share my special super easy homemade dough. So, the following day, I thought about what is better than making my own version. You instantly taste the difference. Homemade Turkish Lahmacun is what it’s all about. *** ## What Is Turkish Lahmacun? Middle Eastern kitchen is famous for flatbreads. Think of the Italian Pizza and the Levant Manakish. Another Mediterranean specialty is the oh-so-good Lahmacun! It is a flatbread topped with a perfectly seasoned mixture of minced meat and vegetables. Lahmacun or Lahmajoon is very popular in Turkey as well as in other countries. In Armenia, they call it lamadjo. Lebanese and Syrians call it Lahm bi ajin which is literally translated into “meat in dough“. I just love lahmacun. Perfect for preparing lunch ahead! A great idea for on-the-go dinner! It’s a quick go-to recipe perfect to feed a crowd during lunch parties, friends gathering, or family picnics. Wonderful for iftar in Ramadan\! * Sometimes, I like to give Lahmajoon a special shape. Cut the dough into smaller balls and roll each out. Pinch the two opposing ends of the round to get the Lebanese Lahmacun square shape that they call sfeeha. Another way to get Lebanese sfiha shape is to fold the edges of the dough around the meat filling creating pleats. What a great aesthetic deliciousness\! * ## What to Serve with Homemade Turkish Lahmacun Squeeze some lemon over lahmacun. Sprinkle a bit of sumac. Set some onions, sliced radish, mint or parsley leaves and then wrap it as a sandwich or eat it with a glass of yogurt ayran drink. If you are making lahmacun for breakfast, add some [Loaded Hummus with Grilled Halloumi](https://peanutswirls.com/recipe/loaded-hummus-with-grilled-halloumi/) to your table. For lunch, make a bowl of your favorite salad next to these delicious meat pies. * #### A Comfort Meal for Good Times\! ![](https://peanutswirls.com/wp-content/uploads/2022/03/20210419_152553-scaled.jpg) * ## Tips and Tricks If you are insanely pushed for time like I often am, go ahead and use shop bought dough or even better use tortilla wraps. But trust me this dough recipe is worth trying\! Spread the dough on a pizza tray and top it with the filling. Then, slice it as you do with pizza. You can call it Turkish pizza\! Double or triple the ingredients to make a large batch of lahmacun for your special occasions. Prepare lahmacuns and freeze them in an airtight container. Take them out of the freezer and reheat them in the oven or microwave upon serving. * ## Frequently Asked Questions ### Why is my dough to heavy? This dough should be easy to work with. You might add a bit more milk or water because some flour brands may absorb more liquids. ### Should I pre-cook the topping before putting it on the dough? There is no need because it is thinly spread and will cook very well while in the pan. ### Can I make Lahmajun in the oven? Yep! Put them in a tray on the medium rack of the oven over 450 F for 7-8 minutes. * ## Homemade Turkish Lahmacun A super easy dough with simple ingredients topped with flavorful minced meat is so satisfying. Making homemade Turkish lahmacun from scratch is totally worth it! Click [here](https://www.instagram.com/reel/CbnVCp3jA28/?hl=en) to watch the video. * ### Ingredients #### For the dough - Plain flour - Instant yeast - Warm milk - Warm water - Salt - Olive oil #### For the topping - Minced lamb or beef - Onions - Green Turkish pepper - Hot pepper paste - Tomato puree - Chopped tomatoes - Black pepper - Aleppo pepper - Salt - Olive oil - Parsley * ### Instructions #### To prepare the dough First, in a bowl, mix the milk, water, salt, yeast and olive oil. Then, slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough-like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Now, place the dough in a bowl and cover with a cloth. Set it aside for 5-10 minutes before use. #### To prepare the topping First, place the onions, parsley, chopped tomatoes, tomato puree, hot pepper paste, and the Turkish peppers in a food processor. You have to blend them until everything is finely chopped and has a paste-like consistency. #### Putting you Lahmjoon together To start, cut the dough into equal sized balls. It should give you about 10 lahmacuns. Then, start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly. After that, heat a non-stick frying pan with a lid. You only have to brush the base with oil of your choosing. Place the lahmacun’s on the pan one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough. When it is cooked and it has taken light golden colour, then it is ready to serve. Enjoy lahmacuns warm with fresh herbs, spring onions, and a drizzle of lemon. * ## Recipes You Should Try - [Spinach Basil Feta Borek – Turkish Pastry](https://peanutswirls.com/recipe/spinach-basil-feta-borek-turkish-pastry/) - [Sour Kofta – Persian Turkish Meatballs In Sour Tomato Sauce](https://peanutswirls.com/recipe/sour-kofta/) - [Classic Turkish Walnut Baklava](https://peanutswirls.com/recipe/classic-turkish-walnut-baklava/) - [Kuku Sibzamini – Persian Boiled Potato Patties](https://peanutswirls.com/recipe/persian-boiled-potato-patties-kuku-sibzamini/) - [Havij Polo – Persian Jewelled Carrot Rice with Saffron Chicken](https://peanutswirls.com/recipe/havij-polo-persian-jewelled-carrot-rice-with-saffron-chicken/) - [Tahchin – Persian Saffron Rice with Chicken](https://peanutswirls.com/recipe/tahchin-persian-saffron-rice-with-chicken/) * ![](https://peanutswirls.com/wp-content/uploads/2022/03/20210419_152928-scaled.jpg) [![pinit](https://peanutswirls.com/wp-content/plugins/delicious-recipes/assets/images/pinit-sm.png)](https://www.pinterest.com/pin/create/button/?url=https://peanutswirls.com/recipe/homemade-turkish-lahmacun//&media=https://peanutswirls.com/wp-content/uploads/2022/03/20210419_152928-scaled.jpg&description=So%20delicious!) [Print Recipe](https://peanutswirls.com/recipe/homemade-turkish-lahmacun/?print_recipe=true&recipe_servings=6) ## Homemade Turkish Lahmacun Cuisine: [Middle Eastern](https://peanutswirls.com/recipe-cuisine/middle-eastern/), [Ramadan & Eid](https://peanutswirls.com/recipe-cuisine/ramadan-eid/), [Turkish](https://peanutswirls.com/recipe-cuisine/turkish/) Courses: [Main Meals](https://peanutswirls.com/recipe-course/main-meals/), [Appetisers & Snacks](https://peanutswirls.com/recipe-course/appetisers-snacks/), [Breakfast](https://peanutswirls.com/recipe-course/breakfast/), [Pizza](https://peanutswirls.com/recipe-course/pizza/) Prep Time 10 mins Cook Time 30 mins Rest Time 10 mins Total Time 50 mins Servings: 6 ## Ingredients Servings ### For the Dough - 3 - 3 1⁄1 cup Plain Flour - 1 tsp Instant Yeast - 1⁄2 cup Warm Milk - 1 cup Warm Water - 1 tsp Salt - 3 tbsp Olive Oil ### For the Topping - 400 g Mince Lamb or Beef (I used lamb) - 2 Medium Onions - 2 Large Green Turkish Peppers - 1 1⁄2 tbsp Hot Pepper Paste - 1 tbsp Tomato Puree - 1⁄2 can Chopped Tmatoes - 1 tsp Black Pepper - 1 tsp Aleppo Pepper - 1 tsp Salt - 3 tbsp Olive Oil - 1 Handful fresh Parsley ## Instructions 1. Start by mixing the dough - place the milk, water, salt, yeast and olive oil in a bowl and mix. 2. Slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Place dough in a bowl and cover with a cloth, set aside for 5-10 minutes before use. 3. Place the onions, parsley, chopped tomatoes, tomato puree and hot pepper paste, Turkish peppers in a food processor and blend until everything is finely chopped and has a paste like consistency. 4. Cut the dough into equal sized balls, it should give you about 10 lahmacuns. 5. Start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly. 6. Heat a non-stick frying pan with a lid, only brush the base with oil of your choosing, place the lahmacun one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough as long as this is cooked and it has taken colour then it is ready to serve. 7. Enjoy warm with fresh herbs, spring onions and a drizzle of lemon. Did you make this recipe? hello and welcome hello and welcome [![pinit](https://peanutswirls.com/wp-content/plugins/delicious-recipes/assets/images/pinit.png)](https://www.pinterest.com/pin/create/button/?url=https://peanutswirls.com/recipe/homemade-turkish-lahmacun//&media=https://peanutswirls.com/wp-content/uploads/2022/03/20210419_152928-scaled.jpg&description=So%20delicious!) ![](https://peanutswirls.com/wp-content/uploads/2021/12/20210822_123631-scaled-e1644356687804.jpg) Nelly Content Creator I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West. I can't wait to see what we cook together. 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Readable Markdown	A thin crust with crispy edges topped with perfectly flavored minced meat! Homemade Turkish Lahmacun is a delicious meal at any time\! I really mean it when I say that I have had many Lahmacuns in my life, either at a Turkish restaurant in the UK or during our getaways to Turkey. Well, I have tasted them in various cities in Turkey too, so I really know a good lahmacun when I see one and the amazing taste that comes with it. I don’t want to blow my own trumpet here but this recipe is the absolute best! Making homemade dough can indeed be daunting for many of us, but once you try it this way, you will realize how simple, fresh and delicious it is and will definitely try to fit it into your weekly weekend menu. * #### Easy Homemade Turkish Lahmacun! Yummy\! ![](https://peanutswirls.com/wp-content/uploads/2022/03/20210419_151926-scaled.jpg) * The evening before taking these photos, I had the meat mixture ready. Although I knew making the dough was easy enough, I was totally out of time. I had to have dinner ready instantly and used some pizza dough I had in my fridge. I caved, rolled out the pizza dough and topped it with some of the meat mixture. We had that for dinner and really enjoyed it. Though it was delicious with pizza dough, I wanted to share my special super easy homemade dough. So, the following day, I thought about what is better than making my own version. You instantly taste the difference. Homemade Turkish Lahmacun is what it’s all about. *** ## What Is Turkish Lahmacun? Middle Eastern kitchen is famous for flatbreads. Think of the Italian Pizza and the Levant Manakish. Another Mediterranean specialty is the oh-so-good Lahmacun! It is a flatbread topped with a perfectly seasoned mixture of minced meat and vegetables. Lahmacun or Lahmajoon is very popular in Turkey as well as in other countries. In Armenia, they call it lamadjo. Lebanese and Syrians call it Lahm bi ajin which is literally translated into “meat in dough“. I just love lahmacun. Perfect for preparing lunch ahead! A great idea for on-the-go dinner! It’s a quick go-to recipe perfect to feed a crowd during lunch parties, friends gathering, or family picnics. Wonderful for iftar in Ramadan\! * Sometimes, I like to give Lahmajoon a special shape. Cut the dough into smaller balls and roll each out. Pinch the two opposing ends of the round to get the Lebanese Lahmacun square shape that they call sfeeha. Another way to get Lebanese sfiha shape is to fold the edges of the dough around the meat filling creating pleats. What a great aesthetic deliciousness\! * ## What to Serve with Homemade Turkish Lahmacun Squeeze some lemon over lahmacun. Sprinkle a bit of sumac. Set some onions, sliced radish, mint or parsley leaves and then wrap it as a sandwich or eat it with a glass of yogurt ayran drink. If you are making lahmacun for breakfast, add some [Loaded Hummus with Grilled Halloumi](https://peanutswirls.com/recipe/loaded-hummus-with-grilled-halloumi/) to your table. For lunch, make a bowl of your favorite salad next to these delicious meat pies. * #### A Comfort Meal for Good Times\! ![](https://peanutswirls.com/wp-content/uploads/2022/03/20210419_152553-scaled.jpg) * ## Tips and Tricks If you are insanely pushed for time like I often am, go ahead and use shop bought dough or even better use tortilla wraps. But trust me this dough recipe is worth trying\! Spread the dough on a pizza tray and top it with the filling. Then, slice it as you do with pizza. You can call it Turkish pizza\! Double or triple the ingredients to make a large batch of lahmacun for your special occasions. Prepare lahmacuns and freeze them in an airtight container. Take them out of the freezer and reheat them in the oven or microwave upon serving. * ## Frequently Asked Questions ### Why is my dough to heavy? This dough should be easy to work with. You might add a bit more milk or water because some flour brands may absorb more liquids. ### Should I pre-cook the topping before putting it on the dough? There is no need because it is thinly spread and will cook very well while in the pan. ### Can I make Lahmajun in the oven? Yep! Put them in a tray on the medium rack of the oven over 450 F for 7-8 minutes. * A super easy dough with simple ingredients topped with flavorful minced meat is so satisfying. Making homemade Turkish lahmacun from scratch is totally worth it! Click [here](https://www.instagram.com/reel/CbnVCp3jA28/?hl=en) to watch the video. * ### Ingredients #### For the dough - Plain flour - Instant yeast - Warm milk - Warm water - Salt - Olive oil #### For the topping - Minced lamb or beef - Onions - Green Turkish pepper - Hot pepper paste - Tomato puree - Chopped tomatoes - Black pepper - Aleppo pepper - Salt - Olive oil - Parsley * ### Instructions #### To prepare the dough First, in a bowl, mix the milk, water, salt, yeast and olive oil. Then, slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough-like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Now, place the dough in a bowl and cover with a cloth. Set it aside for 5-10 minutes before use. #### To prepare the topping First, place the onions, parsley, chopped tomatoes, tomato puree, hot pepper paste, and the Turkish peppers in a food processor. You have to blend them until everything is finely chopped and has a paste-like consistency. #### Putting you Lahmjoon together To start, cut the dough into equal sized balls. It should give you about 10 lahmacuns. Then, start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly. After that, heat a non-stick frying pan with a lid. You only have to brush the base with oil of your choosing. Place the lahmacun’s on the pan one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough. When it is cooked and it has taken light golden colour, then it is ready to serve. Enjoy lahmacuns warm with fresh herbs, spring onions, and a drizzle of lemon. * ## Recipes You Should Try - [Spinach Basil Feta Borek – Turkish Pastry](https://peanutswirls.com/recipe/spinach-basil-feta-borek-turkish-pastry/) - [Sour Kofta – Persian Turkish Meatballs In Sour Tomato Sauce](https://peanutswirls.com/recipe/sour-kofta/) - [Classic Turkish Walnut Baklava](https://peanutswirls.com/recipe/classic-turkish-walnut-baklava/) - [Kuku Sibzamini – Persian Boiled Potato Patties](https://peanutswirls.com/recipe/persian-boiled-potato-patties-kuku-sibzamini/) - [Havij Polo – Persian Jewelled Carrot Rice with Saffron Chicken](https://peanutswirls.com/recipe/havij-polo-persian-jewelled-carrot-rice-with-saffron-chicken/) - [Tahchin – Persian Saffron Rice with Chicken](https://peanutswirls.com/recipe/tahchin-persian-saffron-rice-with-chicken/) * Servings: 6 ## Ingredients Servings ### For the Dough - 3 - 3 1⁄1 cup Plain Flour - 1 tsp Instant Yeast - 1⁄2 cup Warm Milk - 1 cup Warm Water - 1 tsp Salt - 3 tbsp Olive Oil ### For the Topping - 400 g Mince Lamb or Beef (I used lamb) - 2 Medium Onions - 2 Large Green Turkish Peppers - 1 1⁄2 tbsp Hot Pepper Paste - 1 tbsp Tomato Puree - 1⁄2 can Chopped Tmatoes - 1 tsp Black Pepper - 1 tsp Aleppo Pepper - 1 tsp Salt - 3 tbsp Olive Oil - 1 Handful fresh Parsley Instructions 1. Start by mixing the dough - place the milk, water, salt, yeast and olive oil in a bowl and mix. 2. Slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Place dough in a bowl and cover with a cloth, set aside for 5-10 minutes before use. 3. Place the onions, parsley, chopped tomatoes, tomato puree and hot pepper paste, Turkish peppers in a food processor and blend until everything is finely chopped and has a paste like consistency. 4. Cut the dough into equal sized balls, it should give you about 10 lahmacuns. 5. Start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly. 6. Heat a non-stick frying pan with a lid, only brush the base with oil of your choosing, place the lahmacun one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough as long as this is cooked and it has taken colour then it is ready to serve. 7. Enjoy warm with fresh herbs, spring onions and a drizzle of lemon.
Shard	23 (laksa)
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