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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 11 (from laksa048)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa011.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://poshplate.us/lahmacun-recipe-baked/\')), getAhrefsUnparsedNoserviceFromURL(\'https://poshplate.us/lahmacun-recipe-baked/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/poshplate.us\/lahmacun-recipe-baked\/","crawl_time":1775348746,"first_indexed_time":1608276229,"http_code":200,"src_unparsed":"us,poshplate!\/lahmacun-recipe-baked\/ s443","src_root_hash":"11905937616982146611","history_drop_reason":null,"meta_title":"Lahmacun - Baked Turkish Pizza - Posh Plate","meta_descriptions":["This lahmacun recipe is a family favorite. It's rolled-out thin dough that's topped with seasoned meat, garlic, onions, and red peppers."],"attrs_boilerpipe_text":"This\nlahmacun\nrecipe\nis a family favorite. It’s rolled-out thin dough topped with perfectly seasoned minced meat, generous amounts of garlic, onions, and finely diced sweet red peppers.\nSave The Recipe\nEnter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes\nTable of Contents\nSave The Recipe\nIngredients and Estimated Costs\nHow to Make Simple Lahmacun Dough\nHow To Make Lahmacun\nTips For Making Lahmacun Minced Meat Topping\nHow To Serve Lahmacun\nImportant Recipe Tips\nLahmacun Recipe\nLahmacun – Turkish Pizza FAQ’s\nLahmacun is like a thin and crispy pizza that is topped with peppers and onions in a deliciously spiced meat mixture. It works well for lunch or a quick dinner. You can even slice it up to serve as an appetizer to a crowd.\nYou do not need any special equipment to make this recipe. You only need a glass bowl, a rolling pin, and a nonstick baking sheet pan. Simple enough, let’s get started.\nLahmacun\npronounced\n[lah-ma-june]\ncan be found all over Turkey. There are different varieties like\nsarimsakli lahmacun\n( with garlic),\nsoğanlı lahmacun\n(with onions),\nkemeli Lahmacun\n(with truffle), and\nzeytinli lahmacun\n( with olives).\nAll are great, I was aiming for more of an Antep-style lahmacun here. Some know it as\nTurkish pizza\nthough the method of making it is entirely different.\nIngredients and Estimated Costs\nRecipe Cost: $5.87\nPer Serving Cost: $0.98\nHere are all the ingredients you need to make this recipe, including estimated costs.\nAll-purpose flour (2 cups – $0.26)\nKosher salt (2 teaspoons – $0.02)\nCane sugar (1 ½ teaspoons – $0.02)\ninstant yeast (2 teaspoons – $0.45)\nWater (1 ⅔ cup – $0.00)\nGround beef (½ pound – $2.08)\nRed bell pepper (⅓ cup – $0.83)\nOnion (½ cup – $0.16)\nParsley (⅓ cup – $0.11)\nGarlic (2 cloves – $0.10)\nDried oregano (1 teaspoon – $0.66)\nDried mint (½ teaspoon – $0.22)\nCumin (1 teaspoon – $0.44)\nBlack pepper (¼ teaspoon – $0.02)\nTurkish red pepper paste (2 Tablespoons – $0.50)\nNOTE\n:\nThe recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2025.\nHow to Make Simple Lahmacun Dough\nAdd all of the\ndry ingredients\ninto a large mixing bowl. Whisk to combine. \nAdd the water and fold and mix until a ball of dough forms. Transfer the dough onto a flat surface dusted with all-purpose flour. Dust the top of the dough. Knead with your palms for five minutes straight, adding flour to the surface and to the dough as needed to prevent sticking.\nMove the dough back into the same bowl you started with and cover the bowl with a kitchen towel or plastic wrap. \nAllow the dough to rest and proof for one hour or until it\ndoubles in size\n.\nTransfer the\nrisen dough\nto a floured surface. Cut the dough into\nsix even pieces\n. \nShape each piece into a circle as best you can. With a rolling pin, create a thin circular shape. Add additional flour to the surface, your hands, and the rolling pin when necessary.\nAs you can see in the picture below, the dough is thin enough so you can see the shape of my hand. If the dough is rolled too thick, your lahmacun will be too thick and puffy for traditional\nlahmacun.\nHowever, if your dough is rolled\ntoo thin,\nit will burn in the high-heat\noven and will be undesirably crunchy.\nHow To Make Lahmacun\nIn a large bowl, add all of the ingredients for the meat mixture. Mix well with YOUR HANDS for 5 minutes straight. You know the mixture is ready once it starts to perfume with oniony, garlicky goodness. Chill until ready to use. \nTransfer the rolled-out dough to a rimmed nonstick baking sheet. Spread the dough evenly on the pan. Do not use parchment paper; it will burn. Add 4 tbsp of the meat mixture to the top. \nSpread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges. \nTransfer the lahmacun into a preheated 500 °F oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there. \nOnce baked, transfer to a heat-safe serving tray. Repeat each step until you have finished making all six lahmacuns. Garnish with fresh parsley, pickled red onion, and lemon wedges (all optional). Serve.\nTips For Making Lahmacun Minced Meat Topping\nFine-dice all of the vegetables. In this case, you will\nfine-dice\nthe\nred peppers\n,\nonion\n,\nmince the garlic\n, and finely chop the\nparsley\n. Aim for tiny, tiny pieces of everything. The tinier, the better.\nMassage the meat.\nOnce all of the spices and vegetables are added to the meat mixture, massage and mix with your hands for at least five minutes. This is very important.\nSpread out the meat mixture with your fingertips evenly. Take your time. Take the mixture to the edge. This is not a pizza. There is no need to leave room for a crust.\nI like to wet the ends of the dough with meat juices to prevent dried-out and off-white colored edges. Get every nook and cranny. Try to prevent any meatless areas in the center. Sometimes pressing with your palms can help.\nHow To Serve Lahmacun\nAdd\npickled red onion\nand fresh parsley as garnishes or you can make an onion and parsley salad as a topping. To make an onion parsley salad, simply about 1 thinly sliced medium-sized onion, ½ cup (loosely packed) of plucked parsley leaves, 1 tsp sumac, a pinch of salt, pepper, and a squeeze of lemon juice. Toss to combine. Enjoy immediately.\nWhile you can eat your\nlahmacun\nas you wish, squeezing lemon on all over and adding\nonion-parsley salad\n—then folding it into a wrap can be one of the best ways to enjoy it.\nImportant Recipe Tips\nMake sure to rest the dough for 1 hour\n. This will help relax the dough, making it more pliable when rolling it out.\nDo not roll the dough too thin or too thick\n. If it is too thin, it will burn in the high-temperature oven.\nMix the meat mixture with your hands.\nThis is very important. Touch and feel the seasoned meat. You know you’ve mixed enough once the mixture starts to perfume.\nBe consistent.\nRoll each dough out the same way and add the same amount of topping to each one. In this recipe, you will have 6 rolled doughs; each one gets\n4 tbsp of meat mixture\n—no more, no less. Be consistent!\nFinally,\nyou want to bake each lahmacun in an oven set at 500 ° F for 6-8 minutes. This will give the meat a nice caramelized flavor. Steamed meat? No thanks!\nMore Mediterranean Recipes You Will Love\nCreamy Crimini Tuscan Chicken with Kale (without cream)\nSmokey Roasted Eggplant Dip with Tahini\nMarinated tomatoes over Seasoned Greek Yogurt\nDid you make this recipe?\nDon’t forget to leave a comment below and an honest rating\n.\nLahmacun Recipe\nRecipe Cost\n$5.87\nServing Cost\n$0.98\nCourse\nMain Dish\nPrep Time\n1\nhour\n15\nminutes\nCook Time\n15\nminutes\nTotal Time\n1\nhour\n30\nminutes\nServings\n6\npeople\nRecipe Cost $\n$5.87\nServing Cost $\n$0.98\nThin-crust lahmacun recipe with perfectly seasoned minced meat with generous amounts of garlic, onions, fine diced sweet red peppers, and baked until crispy around the edges.\nFor the dough\n▢\n2\ncups\nof all-purpose flour\n▢\n1\ntsp\nkosher salt\n▢\n1 ½\ntsp\ncane sugar\n▢\n2\ntsp\ndried instant yeast\n▢\n1\ncup\nof lukewarm water\nFor the meat mixture\n▢\n½\npound\nground beef or lamb\n▢\n⅓\ncup\nsmall-diced red bell pepper\npacked\n▢\n½\ncup\nsmall-diced onion\nlightly packed\n▢\n⅓\ncup\nfinely chopped parsley\nlightly packed\n▢\n2\ncloves\ngarlic\nfinely chopped\n▢\n1\ntsp\ndried oregano\n▢\n½\ntsp\ndried mint\n▢\n1\ntsp\ncumin\n▢\n½\ntsp\nkosher salt\ndo not use iodized\n▢\n¼\ntsp\nground black pepper\n▢\n2\ntbsp\nTurkish red pepper paste\nscraped and leveled\n▢\n⅔\ncup\nof water\n▢\n½\ntsp\nkosher salt\nMAKE THE DOUGH\nIn a large mixing bowl, add the flour, salt, sugar, and yeast. Mix well to incorporate the ingredients. Next, add the lukewarm water a little at a time. Mix and knead until a ball of dough forms. When ready, transfer the dough to a floured hard surface. Dust addition flour on top of the dough, and on your hands. Knead for five-minutes straight.\nWhen ready, cover the bowl with a cloth or saran wrap and store at room temperature for one hour or until the dough doubled in size. While that is rising, let’s make the seasoned meat mixture. \nSEASONED MEAT MIXTURE\nIn a large bowl, add all of the ingredients. Mix well with YOUR HANDS for 5-minutes straight. You know the mixture is ready once it starts to perfume oniony, garlicky, goodness. Set aside until you are ready to work with your dough.\nPUTTING IT ALL TOGETHER\nPreheat the oven to 500 °F\nGet the proofed dough and cut it into 6 even pieces. Flour a hard surface. You will work with one piece of dough at a time. Flour your hands, a rolling pin, and add a little sprinkle to the top of the dough. Roll out the dough to a thin circle. Roll slowly. Be patient. I like to roll the edges flat as well. Once again, this is not a pizza, there is no need to make the edges puffy. \nNow that the lahmacun shape is created, dust off any excess flour that is left on the dough. Transfer the dough to a nonstick baking sheet pan. Make sure to spread out the dough evenly on the pan. Do not use parchment paper. It will burn.\nNext, add 4 tbsp of the meat mixture to the top. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges. \nTransfer the lahmacun into the preheated oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there. \nOnce baked, transfer to a heat-safe serving tray. I used my pizza stone or use another nonstick baking sheet. \nRepeat each step until you have finished making all six lahmacuns.\nTO SERVE\nServe with onion salad, additional sprigs of parsley, and lemon wedges. \nDo you have a dark nonstick baking sheet?\nIf so, reduce the oven to 475 °F\nIs the dough too sticky to handle?\nAdd more flour as needed.\nDo I have to let the dough rest?\nYes.\nThis recipe contains halal beef.\nYou can use ground beef or lamb as a part of the meat mixture.\nmeausuring cups and spoons\nLiquid measuring cup\nMixing bowl\nWooden mixing spoon\npastry cutter\nBaking sheet\nRolling Pin\nServing:\n1\nlahmacun\nCalories:\n283\nkcal\nCarbohydrates:\n39\ng\nProtein:\n13\ng\nFat:\n8\ng\nSaturated Fat:\n3\ng\nPolyunsaturated Fat:\n1\ng\nMonounsaturated Fat:\n4\ng\nTrans Fat:\n1\ng\nCholesterol:\n27\nmg\nSodium:\n811\nmg\nPotassium:\n276\nmg\nFiber:\n3\ng\nSugar:\n3\ng\nVitamin A:\n566\nIU\nVitamin C:\n17\nmg\nCalcium:\n37\nmg\nIron:\n3\nmg\nHow do you eat lahmacun?\nLahmacun is like a thin and crispy pizza. Some people roll it up like a burrito to eat, or you can use a knife and fork to cut it into pieces. You can even slice it into triangles or squares to serve as an appetizer to a crowd.\nWhat is the difference between pide and lahmacun?\nPide is similar in shape to a submarine. It has thick and crisp edges with various fillings. In contrast, Lahmacun is similar in shape to a pizza. It is topped with a meat mixture and has thin, crispy edges.\nMore\nTurkish\nRecipes\nCucumber Yogurt Sauce\nQuinoa Kisir Salad\nInstant Pot Turkish White Bean Stew\nTurkish Kisir Salad","attrs_markdown":"- [Skip to primary navigation](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#genesis-sidebar-primary)\n\n**Healthy + Feel Good Recipes**  in your inbox\\!\n\n[Posh Plate](https:\/\/poshplate.us\/)\n\nHealthy Feel-Good Recipes\n\nMenu\n\nSearch\n\n- [Recipe Index](https:\/\/poshplate.us\/recipe-index\/)\n- [By Diet](https:\/\/poshplate.us\/category\/gluten-free\/recipes\/)\n  - [Vegetarian](https:\/\/poshplate.us\/category\/vegetarian\/)\n  - [Paleo](https:\/\/poshplate.us\/category\/paleo\/)\n    - [Paleo Breakfast](https:\/\/poshplate.us\/category\/paleo\/paleo-breakfast\/)\n    - [Paleo Soups & Stews](https:\/\/poshplate.us\/category\/paleo\/paleo-soups-stews\/)\n    - [Paleo Salads](https:\/\/poshplate.us\/category\/paleo\/paleo-salads\/)\n    - [Paleo Dinners](https:\/\/poshplate.us\/category\/paleo\/paleo-dinners\/)\n    - [Paleo Desserts](https:\/\/poshplate.us\/category\/paleo\/paleo-desserts\/)\n  - [Dairy Free](https:\/\/poshplate.us\/category\/dairy-free-recipes\/)\n    - [Dairy Free Breakfast](https:\/\/poshplate.us\/category\/dairy-free\/dairy-free-breakfast\/)\n    - [Dairy Free Soups & Stews](https:\/\/poshplate.us\/category\/dairy-free\/dairy-free-soups-stews\/)\n    - [Dairy Free Salads](https:\/\/poshplate.us\/category\/dairy-free\/dairy-free-salads\/)\n    - [Dairy Free Dinners](https:\/\/poshplate.us\/category\/dairy-free\/dairy-free-dinners\/)\n    - [Dairy Free Desserts](https:\/\/poshplate.us\/category\/dairy-free\/dairy-free-desserts\/)\n  - [Whole30](https:\/\/poshplate.us\/category\/whole30\/)\n    - [Whole30 Breakfasts](https:\/\/poshplate.us\/category\/whole30\/whole30-breakfasts\/)\n    - [Whole30 Soups & Stews](https:\/\/poshplate.us\/category\/whole30\/whole30-soups\/)\n    - [Whole30 Salads](https:\/\/poshplate.us\/category\/whole30\/whole30-salads\/)\n    - [Whole30 Dinners](https:\/\/poshplate.us\/category\/whole30\/whole30-dinners\/)\n    - [Whole30 Desserts](https:\/\/poshplate.us\/category\/whole30\/whole30-desserts\/)\n  - [Gluten Free](https:\/\/poshplate.us\/category\/gluten-free\/)\n    - [Gluten Free Breakfast](https:\/\/poshplate.us\/category\/gluten-free\/gluten-free-breakfast\/)\n    - [Gluten Free Appetizers](https:\/\/poshplate.us\/category\/gluten-free\/gluten-free-appetizers\/)\n    - [Gluten Free Dinners](https:\/\/poshplate.us\/category\/gluten-free\/gluten-free-dinners\/)\n    - [Gluten Free Sides](https:\/\/poshplate.us\/category\/gluten-free\/gluten-free-sides\/)\n    - [Gluten Free Pasta](https:\/\/poshplate.us\/category\/gluten-free\/gluten-free-pasta\/)\n    - [Gluten Free Chicken and Poultry](https:\/\/poshplate.us\/category\/chicken-and-poultry\/)\n    - [Gluten Free Chocolate Desserts](https:\/\/poshplate.us\/category\/gluten-free\/gluten-free-chocolate-desserts\/)\n    - [Gluten Free Cookies](https:\/\/poshplate.us\/category\/gluten-free\/gluten-free-cookies\/)\n    - [Gluten Free Waffles and Pancakes](https:\/\/poshplate.us\/category\/gluten-free\/waffles-and-pancakes\/)\n  - [Vegan](https:\/\/poshplate.us\/category\/vegan-recipes\/)\n- [About Us](https:\/\/poshplate.us\/about-me\/)\n  - [About Jillian Wade](https:\/\/poshplate.us\/about-jillian-wade\/)\n  - [About Jenna Harrison](https:\/\/poshplate.us\/about-jenna-harrison\/)\n- [Breakfast](https:\/\/poshplate.us\/category\/breakfast\/)\n- [Soups + Stews](https:\/\/poshplate.us\/category\/soups-stews\/)\n- [Salads](https:\/\/poshplate.us\/category\/salads\/)\n- [Lunch](https:\/\/poshplate.us\/category\/lunch\/)\n- [Dinner](https:\/\/poshplate.us\/category\/dinner\/)\n- [Subscribe](https:\/\/poshplate.us\/subscribe-2\/)\n- [Ebooks](https:\/\/poshplate.us\/e-books\/)\n\n[Home](https:\/\/poshplate.us\/) » [Healthy Turkish Recipes](https:\/\/poshplate.us\/category\/healthy-turkish-recipes\/)\n\n# Lahmacun – Baked Turkish Pizza\n**Updated** April 12, 2025 \\| **by** [Jillian](https:\/\/poshplate.us\/about) \\| [5 Comments](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#comments)\n\n[Jump to Recipe](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#wprm-recipe-container-10365)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fposhplate.us%2Flahmacun-recipe-baked%2F&media=https%3A%2F%2Fposhplate.us%2Fwp-content%2Fuploads%2F2020%2F09%2FEasy-Lahmacun-Turkish-Pizza.jpg&description=Thin-crust+lahmacun+recipe+with+perfectly+seasoned+minced+meat+with+generous+amounts+of+garlic%2C+onions%2C+fine+diced+sweet+red+peppers%2C+and+baked+until+crispy+around+the+edges.&is_video=false)\n\nThis **lahmacun** **recipe** is a family favorite. It’s rolled-out thin dough topped with perfectly seasoned minced meat, generous amounts of garlic, onions, and finely diced sweet red peppers.\n\n## Save The Recipe\nEnter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes\n\n![An overhead picture of three Lahmacun Turkish Pizzas. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C\/svg%3E)\n\nTable of Contents\n\n- [Save The Recipe](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Save_The_Recipe)\n- [Ingredients and Estimated Costs](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Ingredients_and_Estimated_Costs)\n- [How to Make Simple Lahmacun Dough](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#How_to_Make_Simple_Lahmacun_Dough)\n- [How To Make Lahmacun](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#How_To_Make_Lahmacun)\n- [Tips For Making Lahmacun Minced Meat Topping](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Tips_For_Making_Lahmacun_Minced_Meat_Topping)\n- [How To Serve Lahmacun](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#How_To_Serve_Lahmacun)\n- [Important Recipe Tips](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Important_Recipe_Tips)\n- [Lahmacun Recipe](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Lahmacun_Recipe)\n- [Lahmacun – Turkish Pizza FAQ’s](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Lahmacun_%E2%80%93_Turkish_Pizza_FAQs)\n\nLahmacun is like a thin and crispy pizza that is topped with peppers and onions in a deliciously spiced meat mixture. It works well for lunch or a quick dinner. You can even slice it up to serve as an appetizer to a crowd.\n\nYou do not need any special equipment to make this recipe. You only need a glass bowl, a rolling pin, and a nonstick baking sheet pan. Simple enough, let’s get started.\n\n**Lahmacun** pronounced **\\[lah-ma-june\\]** can be found all over Turkey. There are different varieties like **sarimsakli lahmacun** ( with garlic), **soğanlı lahmacun** (with onions), **kemeli Lahmacun** (with truffle), and **zeytinli lahmacun** ( with olives).\n\nAll are great, I was aiming for more of an Antep-style lahmacun here. Some know it as **Turkish pizza** though the method of making it is entirely different.\n\n![Three of the Lahmacun Turkish Pizzas on a pizza stone.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C\/svg%3E)\n\n## Ingredients and Estimated Costs\nRecipe Cost: \\$5.87\n\nPer Serving Cost: \\$0.98\n\nHere are all the ingredients you need to make this recipe, including estimated costs.\n\n- All-purpose flour (2 cups – \\$0.26)\n- Kosher salt (2 teaspoons – \\$0.02)\n- Cane sugar (1 ½ teaspoons – \\$0.02)\n- instant yeast (2 teaspoons – \\$0.45)\n- Water (1 ⅔ cup – \\$0.00)\n- Ground beef (½ pound – \\$2.08)\n- Red bell pepper (⅓ cup – \\$0.83)\n- Onion (½ cup – \\$0.16)\n- Parsley (⅓ cup – \\$0.11)\n- Garlic (2 cloves – \\$0.10)\n- Dried oregano (1 teaspoon – \\$0.66)\n- Dried mint (½ teaspoon – \\$0.22)\n- Cumin (1 teaspoon – \\$0.44)\n- Black pepper (¼ teaspoon – \\$0.02)\n- Turkish red pepper paste (2 Tablespoons – \\$0.50)\n\n**NOTE*:***The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2025.\n\n![The recipe ingredients with text overlay labeling each. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='900'%20viewBox='0%200%201200%20900'%3E%3C\/svg%3E)\n## How to Make Simple Lahmacun Dough\n1. Add all of the **dry ingredients** into a large mixing bowl. Whisk to combine.\n2. Add the water and fold and mix until a ball of dough forms. Transfer the dough onto a flat surface dusted with all-purpose flour. Dust the top of the dough. Knead with your palms for five minutes straight, adding flour to the surface and to the dough as needed to prevent sticking.   \n   ![Mix the dough together and then knead on a floured surface.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='600'%20viewBox='0%200%201200%20600'%3E%3C\/svg%3E)\n3. Move the dough back into the same bowl you started with and cover the bowl with a kitchen towel or plastic wrap.\n4. Allow the dough to rest and proof for one hour or until it **doubles in size**.  \n   ![Place the dough in a bowl, cover and rise for 1 hour.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='600'%20viewBox='0%200%201200%20600'%3E%3C\/svg%3E)\n5. Transfer the **risen dough** to a floured surface. Cut the dough into **six even pieces**.\n6. Shape each piece into a circle as best you can. With a rolling pin, create a thin circular shape. Add additional flour to the surface, your hands, and the rolling pin when necessary.   \n   ![Cut the dough into six pieces and roll out into circles.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='600'%20viewBox='0%200%201200%20600'%3E%3C\/svg%3E)\n\nAs you can see in the picture below, the dough is thin enough so you can see the shape of my hand. If the dough is rolled too thick, your lahmacun will be too thick and puffy for traditional **lahmacun.**\n\nHowever, if your dough is rolled **too thin,** it will burn in the high-heatoven and will be undesirably crunchy.\n\n![The Lahmacun dough rolled out super thin so you can see through it.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C\/svg%3E)\n\n## How To Make Lahmacun\n1. In a large bowl, add all of the ingredients for the meat mixture. Mix well with YOUR HANDS for 5 minutes straight. You know the mixture is ready once it starts to perfume with oniony, garlicky goodness. Chill until ready to use.\n2. Transfer the rolled-out dough to a rimmed nonstick baking sheet. Spread the dough evenly on the pan. Do not use parchment paper; it will burn. Add 4 tbsp of the meat mixture to the top.\n3. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges.   \n   ![Mix together the meat mixture and spread 4 tablespoons of meat mixture onto each dough round.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='600'%20viewBox='0%200%201200%20600'%3E%3C\/svg%3E)\n4. Transfer the lahmacun into a preheated 500 °F oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there.\n5. Once baked, transfer to a heat-safe serving tray. Repeat each step until you have finished making all six lahmacuns. Garnish with fresh parsley, pickled red onion, and lemon wedges (all optional). Serve.  \n   ![Bake and then garnish with pickled red onion and parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='800'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n## Tips For Making Lahmacun Minced Meat Topping\nFine-dice all of the vegetables. In this case, you will **fine-dice** the **red peppers**, **onion**, **mince the garlic**, and finely chop the **parsley**. Aim for tiny, tiny pieces of everything. The tinier, the better.\n\n**Massage the meat.** Once all of the spices and vegetables are added to the meat mixture, massage and mix with your hands for at least five minutes. This is very important.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C\/svg%3E)\n\nSpread out the meat mixture with your fingertips evenly. Take your time. Take the mixture to the edge. This is not a pizza. There is no need to leave room for a crust.\n\nI like to wet the ends of the dough with meat juices to prevent dried-out and off-white colored edges. Get every nook and cranny. Try to prevent any meatless areas in the center. Sometimes pressing with your palms can help.\n\n## How To Serve Lahmacun\nAdd [pickled red onion](https:\/\/poshplate.us\/pickled-red-onions-recipe\/) and fresh parsley as garnishes or you can make an onion and parsley salad as a topping. To make an onion parsley salad, simply about 1 thinly sliced medium-sized onion, ½ cup (loosely packed) of plucked parsley leaves, 1 tsp sumac, a pinch of salt, pepper, and a squeeze of lemon juice. Toss to combine. Enjoy immediately.\n\nWhile you can eat your **lahmacun** as you wish, squeezing lemon on all over and adding **onion-parsley salad**—then folding it into a wrap can be one of the best ways to enjoy it.\n\n![One of the finished Lahmacun Turkish Pizzas folded in half so you can see what the finished crust looks like.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C\/svg%3E)\n\n## Important Recipe Tips\n- **Make sure to rest the dough for 1 hour**. This will help relax the dough, making it more pliable when rolling it out.\n- **Do not roll the dough too thin or too thick**. If it is too thin, it will burn in the high-temperature oven.\n- **Mix the meat mixture with your hands.** This is very important. Touch and feel the seasoned meat. You know you’ve mixed enough once the mixture starts to perfume.\n- **Be consistent.** Roll each dough out the same way and add the same amount of topping to each one. In this recipe, you will have 6 rolled doughs; each one gets **4 tbsp of meat mixture**—no more, no less. Be consistent\\!\n- **Finally,** you want to bake each lahmacun in an oven set at 500 ° F for 6-8 minutes. This will give the meat a nice caramelized flavor. Steamed meat? No thanks\\!\n### More Mediterranean Recipes You Will Love\n- [Creamy Crimini Tuscan Chicken with Kale (without cream)](https:\/\/poshplate.us\/creamy-crimini-tuscan-chicken-with-kale-without-cream\/)\n- [Smokey Roasted Eggplant Dip with Tahini](https:\/\/poshplate.us\/smokey-roasted-eggplant-dip-with-tahini\/)\n- [Marinated tomatoes over Seasoned Greek Yogurt](https:\/\/poshplate.us\/marinated-tomatoes-over-seasoned-greek-yogurt\/)\n\n***Did you make this recipe?** Don’t forget to leave a comment below and an honest rating*.\n\n![An overhead picture of three Lahmacun Turkish Pizzas.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='850'%20viewBox='0%200%20600%20850'%3E%3C\/svg%3E)\n\n## Lahmacun Recipe\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C\/svg%3E) Recipe Cost \\$5.87\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C\/svg%3E) Serving Cost \\$0.98\n\nCourse Main Dish\n\nPrep Time 1 hour hr 15 minutes mins\n\nCook Time 15 minutes mins\n\nTotal Time 1 hour hr 30 minutes mins\n\nServings 6 people\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C\/svg%3E) Recipe Cost \\$ \\$5.87\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C\/svg%3E) Serving Cost \\$ \\$0.98\n\nAUTHOR [Jillian](https:\/\/poshplate.us\/about-me\/)\n\nCook Mode\n\nPrevent your screen from going dark\n\nThin-crust lahmacun recipe with perfectly seasoned minced meat with generous amounts of garlic, onions, fine diced sweet red peppers, and baked until crispy around the edges.\n\n[Print Recipe](https:\/\/poshplate.us\/wprm_print\/lahmacun-recipe)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fposhplate.us%2Flahmacun-recipe-baked%2F&media=https%3A%2F%2Fposhplate.us%2Fwp-content%2Fuploads%2F2020%2F09%2FEasy-Lahmacun-Turkish-Pizza.jpg&description=Thin-crust+lahmacun+recipe+with+perfectly+seasoned+minced+meat+with+generous+amounts+of+garlic%2C+onions%2C+fine+diced+sweet+red+peppers%2C+and+baked+until+crispy+around+the+edges.&is_video=false)\n\n[Share Recipe](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Fposhplate.us%2Flahmacun-recipe-baked%2F)\n\n### Ingredients 1x 2x 3x\nUS Customary\n\nMetric\n\n#### For the dough\n- ▢\n  2 cups of all-purpose flour\n- ▢\n  1 tsp kosher salt\n- ▢\n  1 ½ tsp cane sugar\n- ▢\n  2 tsp dried instant yeast\n- ▢\n  1 cup of lukewarm water\n\n#### For the meat mixture\n- ▢\n  ½ pound ground beef or lamb\n- ▢\n  ⅓ cup small-diced red bell pepper packed\n- ▢\n  ½ cup small-diced onion lightly packed\n- ▢\n  ⅓ cup finely chopped parsley lightly packed\n- ▢\n  2 cloves garlic finely chopped\n- ▢\n  1 tsp dried oregano\n- ▢\n  ½ tsp dried mint\n- ▢\n  1 tsp cumin\n- ▢\n  ½ tsp kosher salt do not use iodized\n- ▢\n  ¼ tsp ground black pepper\n- ▢\n  2 tbsp Turkish red pepper paste scraped and leveled\n- ▢\n  ⅔ cup of water\n- ▢\n  ½ tsp kosher salt\n\n### Instructions\n#### MAKE THE DOUGH\n- In a large mixing bowl, add the flour, salt, sugar, and yeast. Mix well to incorporate the ingredients. Next, add the lukewarm water a little at a time. Mix and knead until a ball of dough forms. When ready, transfer the dough to a floured hard surface. Dust addition flour on top of the dough, and on your hands. Knead for five-minutes straight.\n- When ready, cover the bowl with a cloth or saran wrap and store at room temperature for one hour or until the dough doubled in size. While that is rising, let’s make the seasoned meat mixture.\n\n#### SEASONED MEAT MIXTURE\n- In a large bowl, add all of the ingredients. Mix well with YOUR HANDS for 5-minutes straight. You know the mixture is ready once it starts to perfume oniony, garlicky, goodness. Set aside until you are ready to work with your dough.\n\n#### PUTTING IT ALL TOGETHER\n- Preheat the oven to 500 °F\n- Get the proofed dough and cut it into 6 even pieces. Flour a hard surface. You will work with one piece of dough at a time. Flour your hands, a rolling pin, and add a little sprinkle to the top of the dough. Roll out the dough to a thin circle. Roll slowly. Be patient. I like to roll the edges flat as well. Once again, this is not a pizza, there is no need to make the edges puffy.\n- Now that the lahmacun shape is created, dust off any excess flour that is left on the dough. Transfer the dough to a nonstick baking sheet pan. Make sure to spread out the dough evenly on the pan. Do not use parchment paper. It will burn.\n- Next, add 4 tbsp of the meat mixture to the top. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges.\n- Transfer the lahmacun into the preheated oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there.\n- Once baked, transfer to a heat-safe serving tray. I used my pizza stone or use another nonstick baking sheet.\n- Repeat each step until you have finished making all six lahmacuns.\n\n#### TO SERVE\n- Serve with onion salad, additional sprigs of parsley, and lemon wedges.\n\n### Notes\n**Do you have a dark nonstick baking sheet?** If so, reduce the oven to 475 °F\n\n**Is the dough too sticky to handle?** Add more flour as needed.\n\n**Do I have to let the dough rest?** Yes.\n\n- This recipe contains halal beef.\n- You can use ground beef or lamb as a part of the meat mixture.\n\n### Equipment\nmeausuring cups and spoons\n\nLiquid measuring cup\n\nMixing bowl\n\nWooden mixing spoon\n\npastry cutter\n\nBaking sheet\n\nRolling Pin\n\n### Nutrition\nServing: 1lahmacunCalories: 283kcalCarbohydrates: 39gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 811mgPotassium: 276mgFiber: 3gSugar: 3gVitamin A: 566IUVitamin C: 17mgCalcium: 37mgIron: 3mg\n\n#### Did you make this recipe?\nMake sure to tag [@PoshPlateRecipes](https:\/\/www.instagram.com\/poshplaterecipes\/) on Instagram for more\\!\n\n[Print Recipe](https:\/\/poshplate.us\/wprm_print\/lahmacun-recipe)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fposhplate.us%2Flahmacun-recipe-baked%2F&media=https%3A%2F%2Fposhplate.us%2Fwp-content%2Fuploads%2F2020%2F09%2FEasy-Lahmacun-Turkish-Pizza.jpg&description=Thin-crust+lahmacun+recipe+with+perfectly+seasoned+minced+meat+with+generous+amounts+of+garlic%2C+onions%2C+fine+diced+sweet+red+peppers%2C+and+baked+until+crispy+around+the+edges.&is_video=false)\n\n[Share on Facebook](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Fposhplate.us%2Flahmacun-recipe-baked%2F)\n## Lahmacun – Turkish Pizza FAQ’s\n**How do you eat lahmacun?**\n\nLahmacun is like a thin and crispy pizza. Some people roll it up like a burrito to eat, or you can use a knife and fork to cut it into pieces. You can even slice it into triangles or squares to serve as an appetizer to a crowd.\n\n**What is the difference between pide and lahmacun?**\n\nPide is similar in shape to a submarine. It has thick and crisp edges with various fillings. In contrast, Lahmacun is similar in shape to a pizza. It is topped with a meat mixture and has thin, crispy edges.\n### More [Turkish](https:\/\/poshplate.us\/category\/healthy-turkish-recipes\/) Recipes\n- [Cucumber Yogurt Sauce](https:\/\/poshplate.us\/cucumber-yogurt-sauce-cacik\/)\n- [Quinoa Kisir Salad](https:\/\/poshplate.us\/quinoa-kisir-salad-recipe\/)\n- [Instant Pot Turkish White Bean Stew](https:\/\/poshplate.us\/instant-pot-turkish-white-bean-stew-kuru-fasulye\/)\n- Turkish Kisir Salad\n\nposted in: [Dinner](https:\/\/poshplate.us\/category\/dinner\/), [Healthy Turkish Recipes](https:\/\/poshplate.us\/category\/healthy-turkish-recipes\/), [Under \\$5 Recipe](https:\/\/poshplate.us\/category\/under-5-recipe\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)Previous Ajvar Meatballs with Zesty Tomato Sauce](https:\/\/poshplate.us\/ajvar-meatballs\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)Next Chinese Chicken and Broccoli](https:\/\/poshplate.us\/chinese-chicken-and-broccoli\/)\n## Reader Interactions\n1. [Mairead](https:\/\/www.irishamericanmom.com\/) says\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    I love trying out recipes from around the world. This Turkish pizza looks divine. This recipe is a keeper for me. Thanks you.\n   \n   [Reply](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#comment-1691)\n2. AISilva says\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    I’ve never made lahmacun before, but this sounds so delicious. I love that you give a cost breakdown as well, that’s so helpful\\!\n   \n   [Reply](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#comment-1689)\n3. [Lauren Michael Harris](https:\/\/deliciouslittlebites.com\/) says\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    This Turkish pizza sounds amazing! Definitely adding it to our weekly pizza menu – my husband and I love these ingredients\\!\n   \n   [Reply](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#comment-1687)\n4. [Lucy](https:\/\/lbhealthandlifestyle.com\/) says\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    This baked pizza is a meal the whole family loves. It’s so crisp and the filling is seasoned perfectly.\n   \n   [Reply](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#comment-1686)\n5. Dannii says\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    This is my go-to order from my local takeaway. I have to try making it myself.\n   \n   [Reply](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#comment-1685)\n\n## Primary Sidebar\nNewsletter\n\n#### Recipes In Your Inbox\nSubscribe to the newsletter for all the latest healthy feel-good recipes.\n\n#### Recipe Key\n- [VVegetarian](https:\/\/poshplate.us\/category\/recipes\/vegetarian\/)\n- [VGVegan](https:\/\/poshplate.us\/category\/vegan-recipes\/%20)\n- [GFGluten-Free](https:\/\/poshplate.us\/category\/gluten-free\/%20)\n- [PPaleo](https:\/\/poshplate.us\/category\/paleo\/%20)\n- [DFDairy-Free](https:\/\/poshplate.us\/category\/dairy-free-recipes\/)\n- [W30Whole30](https:\/\/poshplate.us\/category\/whole30\/%20)\n- [NSNaturally Sweetened](https:\/\/poshplate.us\/category\/naturally-sweetened\/)\n\n### Recent Posts\n- [Sourdough Cottage Cheese Avocado Toast](https:\/\/poshplate.us\/cottage-cheese-avocado-toast\/)\n- [Fudgy Cottage Cheese Brownies](https:\/\/poshplate.us\/cottage-cheese-brownies\/)\n- [Creamy Strawberry Cottage Cheese Smoothie](https:\/\/poshplate.us\/cottage-cheese-smoothie\/)\n- [Tart Cherry Sleepy Girl Mocktail](https:\/\/poshplate.us\/sleepy-girl-mocktail\/)\n\n#### Featured Recipes\n- [![The finished Stuffed Sweet Potatoes in a Pyrex baking dish.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)](https:\/\/poshplate.us\/baked-sweet-potatoes-whole30\/)\n  [Stuffed Sweet Potatoes (Whole30)](https:\/\/poshplate.us\/baked-sweet-potatoes-whole30\/)\n- [![A spoon dipping into a jar of homemade Coconut Butter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='619'%20height='1100'%20viewBox='0%200%20619%201100'%3E%3C\/svg%3E)](https:\/\/poshplate.us\/easy-homemade-coconut-butter\/)\n  [Homemade Coconut Butter Recipe](https:\/\/poshplate.us\/easy-homemade-coconut-butter\/)\n- [![An overhead picture of the finished Picadillo Recipe in a pan.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C\/svg%3E)](https:\/\/poshplate.us\/best-picadillo-recipe\/)\n  [Spanish Picadillo Recipe](https:\/\/poshplate.us\/best-picadillo-recipe\/)\n- [![The finished creamy cucumber salad in a blue serving bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1000'%20height='1500'%20viewBox='0%200%201000%201500'%3E%3C\/svg%3E)](https:\/\/poshplate.us\/creamy-cucumber-and-avocado-salad\/)\n  [Creamy Cucumber and Avocado Salad](https:\/\/poshplate.us\/creamy-cucumber-and-avocado-salad\/)\n- [![A tall stack of four chocolate coconut butter cups on a white ceramic stand showing the distinct layers of chocolate and creamy coconut filling.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)](https:\/\/poshplate.us\/chocolate-coconut-butter-cups\/)\n  [Chocolate Coconut Butter Cups – 3 Ingredients\\!](https:\/\/poshplate.us\/chocolate-coconut-butter-cups\/)\n- [![healthy-chia-pudding-posh-plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='450'%20height='750'%20viewBox='0%200%20450%20750'%3E%3C\/svg%3E)](https:\/\/poshplate.us\/healthier-almond-joy-chia-pudding-non-dairy\/)\n  [Almond Joy Chia Pudding (non-dairy)](https:\/\/poshplate.us\/healthier-almond-joy-chia-pudding-non-dairy\/)\n\n![Jillian an Jenna, the two sisters behind Posh Plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='450'%20height='450'%20viewBox='0%200%20450%20450'%3E%3C\/svg%3E)\n\n#### Meet the Sisters\nWe’re two busy sisters who love good food! 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All Rights Reserved.\n\n[About Us](https:\/\/poshplate.us\/about-me\/) [Recipe Index](https:\/\/poshplate.us\/recipe-index\/) [Privacy Policy](https:\/\/poshplate.us\/privacy-policy\/)\n\nDesign by [Pixel Me Designs](http:\/\/www.pixelmedesigns.com\/)\n\n×\n\nNewsletter\n\n#### Recipes In Your Inbox\nSubscribe to the newsletter for all the latest healthy feel-good recipes.\n\n[13\\.3K](https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fposhplate.us%2Flahmacun-recipe-baked%2F&media=https%3A%2F%2Fposhplate.us%2Fwp-content%2Fuploads%2F2021%2F12%2FLahmacun-Pinterest.jpg&description=This%20lahmacun%20recipe%20is%20a%20family%20favorite.%20It%27s%20rolled-out%20thin%20dough%20topped%20with%20perfectly%20seasoned%20minced%20meat%2C%20generous%20amounts%20of%20garlic%2C%20onions%2C%20and%20finely%20diced%20sweet%20red%20peppers.)\n\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"This **lahmacun** **recipe** is a family favorite. It’s rolled-out thin dough topped with perfectly seasoned minced meat, generous amounts of garlic, onions, and finely diced sweet red peppers.\n\n## Save The Recipe\nEnter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes\n\n![An overhead picture of three Lahmacun Turkish Pizzas. ](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2020\/09\/How-To-Make-Lahmacun.jpg)\n\nTable of Contents\n\n- [Save The Recipe](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Save_The_Recipe)\n- [Ingredients and Estimated Costs](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Ingredients_and_Estimated_Costs)\n- [How to Make Simple Lahmacun Dough](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#How_to_Make_Simple_Lahmacun_Dough)\n- [How To Make Lahmacun](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#How_To_Make_Lahmacun)\n- [Tips For Making Lahmacun Minced Meat Topping](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Tips_For_Making_Lahmacun_Minced_Meat_Topping)\n- [How To Serve Lahmacun](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#How_To_Serve_Lahmacun)\n- [Important Recipe Tips](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Important_Recipe_Tips)\n- [Lahmacun Recipe](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Lahmacun_Recipe)\n- [Lahmacun – Turkish Pizza FAQ’s](https:\/\/poshplate.us\/lahmacun-recipe-baked\/#Lahmacun_%E2%80%93_Turkish_Pizza_FAQs)\n\nLahmacun is like a thin and crispy pizza that is topped with peppers and onions in a deliciously spiced meat mixture. It works well for lunch or a quick dinner. You can even slice it up to serve as an appetizer to a crowd.\n\nYou do not need any special equipment to make this recipe. You only need a glass bowl, a rolling pin, and a nonstick baking sheet pan. Simple enough, let’s get started.\n\n**Lahmacun** pronounced **\\[lah-ma-june\\]** can be found all over Turkey. There are different varieties like **sarimsakli lahmacun** ( with garlic), **soğanlı lahmacun** (with onions), **kemeli Lahmacun** (with truffle), and **zeytinli lahmacun** ( with olives).\n\nAll are great, I was aiming for more of an Antep-style lahmacun here. Some know it as **Turkish pizza** though the method of making it is entirely different.\n\n![Three of the Lahmacun Turkish Pizzas on a pizza stone.](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2020\/09\/Lahmacun-1.jpg)\n\nIngredients and Estimated Costs\n\nRecipe Cost: \\$5.87\n\nPer Serving Cost: \\$0.98\n\nHere are all the ingredients you need to make this recipe, including estimated costs.\n\n- All-purpose flour (2 cups – \\$0.26)\n- Kosher salt (2 teaspoons – \\$0.02)\n- Cane sugar (1 ½ teaspoons – \\$0.02)\n- instant yeast (2 teaspoons – \\$0.45)\n- Water (1 ⅔ cup – \\$0.00)\n- Ground beef (½ pound – \\$2.08)\n- Red bell pepper (⅓ cup – \\$0.83)\n- Onion (½ cup – \\$0.16)\n- Parsley (⅓ cup – \\$0.11)\n- Garlic (2 cloves – \\$0.10)\n- Dried oregano (1 teaspoon – \\$0.66)\n- Dried mint (½ teaspoon – \\$0.22)\n- Cumin (1 teaspoon – \\$0.44)\n- Black pepper (¼ teaspoon – \\$0.02)\n- Turkish red pepper paste (2 Tablespoons – \\$0.50)\n\n**NOTE*:***The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2025.\n\n![The recipe ingredients with text overlay labeling each. ](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2021\/12\/Lahmacun-Ingredients.jpg)\n## How to Make Simple Lahmacun Dough\n1. Add all of the **dry ingredients** into a large mixing bowl. Whisk to combine.\n2. Add the water and fold and mix until a ball of dough forms. Transfer the dough onto a flat surface dusted with all-purpose flour. Dust the top of the dough. Knead with your palms for five minutes straight, adding flour to the surface and to the dough as needed to prevent sticking.   \n   ![Mix the dough together and then knead on a floured surface.](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2021\/12\/How-to-Make-Lahmacun-Dough-1.jpg)\n3. Move the dough back into the same bowl you started with and cover the bowl with a kitchen towel or plastic wrap.\n4. Allow the dough to rest and proof for one hour or until it **doubles in size**.  \n   ![Place the dough in a bowl, cover and rise for 1 hour.](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2021\/12\/How-to-Make-Lahmacun-Dough-2.jpg)\n5. Transfer the **risen dough** to a floured surface. Cut the dough into **six even pieces**.\n6. Shape each piece into a circle as best you can. With a rolling pin, create a thin circular shape. Add additional flour to the surface, your hands, and the rolling pin when necessary.   \n   ![Cut the dough into six pieces and roll out into circles.](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2021\/12\/How-To-Make-How-to-Make-Lahmacun-Dough-3.jpg)\n\nAs you can see in the picture below, the dough is thin enough so you can see the shape of my hand. If the dough is rolled too thick, your lahmacun will be too thick and puffy for traditional **lahmacun.**\n\nHowever, if your dough is rolled **too thin,** it will burn in the high-heatoven and will be undesirably crunchy.\n\n![The Lahmacun dough rolled out super thin so you can see through it.](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2020\/09\/Lahmacun-Dough.jpg)\n\n## How To Make Lahmacun\n1. In a large bowl, add all of the ingredients for the meat mixture. Mix well with YOUR HANDS for 5 minutes straight. You know the mixture is ready once it starts to perfume with oniony, garlicky goodness. Chill until ready to use.\n2. Transfer the rolled-out dough to a rimmed nonstick baking sheet. Spread the dough evenly on the pan. Do not use parchment paper; it will burn. Add 4 tbsp of the meat mixture to the top.\n3. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges.   \n   ![Mix together the meat mixture and spread 4 tablespoons of meat mixture onto each dough round.](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2021\/12\/How-to-Make-Lahmacun-1.jpg)\n4. Transfer the lahmacun into a preheated 500 °F oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there.\n5. Once baked, transfer to a heat-safe serving tray. Repeat each step until you have finished making all six lahmacuns. Garnish with fresh parsley, pickled red onion, and lemon wedges (all optional). Serve.  \n   ![Bake and then garnish with pickled red onion and parsley.](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2021\/12\/How-to-Make-Lahmacun-2.jpg)\n## Tips For Making Lahmacun Minced Meat Topping\nFine-dice all of the vegetables. In this case, you will **fine-dice** the **red peppers**, **onion**, **mince the garlic**, and finely chop the **parsley**. Aim for tiny, tiny pieces of everything. The tinier, the better.\n\n**Massage the meat.** Once all of the spices and vegetables are added to the meat mixture, massage and mix with your hands for at least five minutes. This is very important.\n\n![](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2021\/12\/Lahmacun-Meat.jpg)\n\n![](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2021\/12\/How-To-Make-Lahmacun-Turkish-Pizza.jpg)\n\n![](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2021\/12\/How-To-Make-Lahmacun-Turkish-Pizza.jpg)\n\nSpread out the meat mixture with your fingertips evenly. Take your time. Take the mixture to the edge. This is not a pizza. There is no need to leave room for a crust.\n\nI like to wet the ends of the dough with meat juices to prevent dried-out and off-white colored edges. Get every nook and cranny. Try to prevent any meatless areas in the center. Sometimes pressing with your palms can help.\n\n## How To Serve Lahmacun\nAdd [pickled red onion](https:\/\/poshplate.us\/pickled-red-onions-recipe\/) and fresh parsley as garnishes or you can make an onion and parsley salad as a topping. To make an onion parsley salad, simply about 1 thinly sliced medium-sized onion, ½ cup (loosely packed) of plucked parsley leaves, 1 tsp sumac, a pinch of salt, pepper, and a squeeze of lemon juice. Toss to combine. Enjoy immediately.\n\nWhile you can eat your **lahmacun** as you wish, squeezing lemon on all over and adding **onion-parsley salad**—then folding it into a wrap can be one of the best ways to enjoy it.\n\n![One of the finished Lahmacun Turkish Pizzas folded in half so you can see what the finished crust looks like.](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2020\/09\/Lahmacun-Recipe-1.jpg)\n\n## Important Recipe Tips\n- **Make sure to rest the dough for 1 hour**. This will help relax the dough, making it more pliable when rolling it out.\n- **Do not roll the dough too thin or too thick**. If it is too thin, it will burn in the high-temperature oven.\n- **Mix the meat mixture with your hands.** This is very important. Touch and feel the seasoned meat. You know you’ve mixed enough once the mixture starts to perfume.\n- **Be consistent.** Roll each dough out the same way and add the same amount of topping to each one. In this recipe, you will have 6 rolled doughs; each one gets **4 tbsp of meat mixture**—no more, no less. Be consistent\\!\n- **Finally,** you want to bake each lahmacun in an oven set at 500 ° F for 6-8 minutes. This will give the meat a nice caramelized flavor. Steamed meat? No thanks\\!\n### More Mediterranean Recipes You Will Love\n- [Creamy Crimini Tuscan Chicken with Kale (without cream)](https:\/\/poshplate.us\/creamy-crimini-tuscan-chicken-with-kale-without-cream\/)\n- [Smokey Roasted Eggplant Dip with Tahini](https:\/\/poshplate.us\/smokey-roasted-eggplant-dip-with-tahini\/)\n- [Marinated tomatoes over Seasoned Greek Yogurt](https:\/\/poshplate.us\/marinated-tomatoes-over-seasoned-greek-yogurt\/)\n\n***Did you make this recipe?** Don’t forget to leave a comment below and an honest rating*.\n\n![An overhead picture of three Lahmacun Turkish Pizzas.](https:\/\/i0.wp.com\/poshplate.us\/wp-content\/uploads\/2020\/09\/How-To-Make-Lahmacun-600x850.jpg)\n\n## Lahmacun Recipe\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C\/svg%3E) Recipe Cost \\$5.87\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C\/svg%3E) Serving Cost \\$0.98\n\nCourse Main Dish\n\nPrep Time 1 hour  15 minutes\n\nCook Time 15 minutes\n\nTotal Time 1 hour  30 minutes\n\nServings 6 people\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C\/svg%3E) Recipe Cost \\$ \\$5.87\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C\/svg%3E) Serving Cost \\$ \\$0.98\n\nThin-crust lahmacun recipe with perfectly seasoned minced meat with generous amounts of garlic, onions, fine diced sweet red peppers, and baked until crispy around the edges.\n\n#### For the dough\n- ▢\n  2 cups of all-purpose flour\n- ▢\n  1 tsp kosher salt\n- ▢\n  1 ½ tsp cane sugar\n- ▢\n  2 tsp dried instant yeast\n- ▢\n  1 cup of lukewarm water\n\n#### For the meat mixture\n- ▢\n  ½ pound ground beef or lamb\n- ▢\n  ⅓ cup small-diced red bell pepper packed\n- ▢\n  ½ cup small-diced onion lightly packed\n- ▢\n  ⅓ cup finely chopped parsley lightly packed\n- ▢\n  2 cloves garlic finely chopped\n- ▢\n  1 tsp dried oregano\n- ▢\n  ½ tsp dried mint\n- ▢\n  1 tsp cumin\n- ▢\n  ½ tsp kosher salt do not use iodized\n- ▢\n  ¼ tsp ground black pepper\n- ▢\n  2 tbsp Turkish red pepper paste scraped and leveled\n- ▢\n  ⅔ cup of water\n- ▢\n  ½ tsp kosher salt\n\n#### MAKE THE DOUGH\n- In a large mixing bowl, add the flour, salt, sugar, and yeast. Mix well to incorporate the ingredients. Next, add the lukewarm water a little at a time. Mix and knead until a ball of dough forms. When ready, transfer the dough to a floured hard surface. Dust addition flour on top of the dough, and on your hands. Knead for five-minutes straight.\n- When ready, cover the bowl with a cloth or saran wrap and store at room temperature for one hour or until the dough doubled in size. While that is rising, let’s make the seasoned meat mixture.\n\n#### SEASONED MEAT MIXTURE\n- In a large bowl, add all of the ingredients. Mix well with YOUR HANDS for 5-minutes straight. You know the mixture is ready once it starts to perfume oniony, garlicky, goodness. Set aside until you are ready to work with your dough.\n\n#### PUTTING IT ALL TOGETHER\n- Preheat the oven to 500 °F\n- Get the proofed dough and cut it into 6 even pieces. Flour a hard surface. You will work with one piece of dough at a time. Flour your hands, a rolling pin, and add a little sprinkle to the top of the dough. Roll out the dough to a thin circle. Roll slowly. Be patient. I like to roll the edges flat as well. Once again, this is not a pizza, there is no need to make the edges puffy.\n- Now that the lahmacun shape is created, dust off any excess flour that is left on the dough. Transfer the dough to a nonstick baking sheet pan. Make sure to spread out the dough evenly on the pan. Do not use parchment paper. It will burn.\n- Next, add 4 tbsp of the meat mixture to the top. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges.\n- Transfer the lahmacun into the preheated oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there.\n- Once baked, transfer to a heat-safe serving tray. I used my pizza stone or use another nonstick baking sheet.\n- Repeat each step until you have finished making all six lahmacuns.\n\n#### TO SERVE\n- Serve with onion salad, additional sprigs of parsley, and lemon wedges.\n\n**Do you have a dark nonstick baking sheet?** If so, reduce the oven to 475 °F\n\n**Is the dough too sticky to handle?** Add more flour as needed.\n\n**Do I have to let the dough rest?** Yes.\n\n- This recipe contains halal beef.\n- You can use ground beef or lamb as a part of the meat mixture.\n\nmeausuring cups and spoons\n\nLiquid measuring cup\n\nMixing bowl\n\nWooden mixing spoon\n\npastry cutter\n\nBaking sheet\n\nRolling Pin\n\nServing: 1lahmacunCalories: 283kcalCarbohydrates: 39gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 811mgPotassium: 276mgFiber: 3gSugar: 3gVitamin A: 566IUVitamin C: 17mgCalcium: 37mgIron: 3mg\n\n**How do you eat lahmacun?**\n\nLahmacun is like a thin and crispy pizza. Some people roll it up like a burrito to eat, or you can use a knife and fork to cut it into pieces. You can even slice it into triangles or squares to serve as an appetizer to a crowd.\n\n**What is the difference between pide and lahmacun?**\n\nPide is similar in shape to a submarine. It has thick and crisp edges with various fillings. In contrast, Lahmacun is similar in shape to a pizza. It is topped with a meat mixture and has thin, crispy edges.\n### More [Turkish](https:\/\/poshplate.us\/category\/healthy-turkish-recipes\/) Recipes\n- [Cucumber Yogurt Sauce](https:\/\/poshplate.us\/cucumber-yogurt-sauce-cacik\/)\n- [Quinoa Kisir Salad](https:\/\/poshplate.us\/quinoa-kisir-salad-recipe\/)\n- [Instant Pot Turkish White Bean Stew](https:\/\/poshplate.us\/instant-pot-turkish-white-bean-stew-kuru-fasulye\/)\n- Turkish Kisir Salad","meta_canonical":null}

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Boilerpipe Text	This lahmacun recipe is a family favorite. It’s rolled-out thin dough topped with perfectly seasoned minced meat, generous amounts of garlic, onions, and finely diced sweet red peppers. Save The Recipe Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes Table of Contents Save The Recipe Ingredients and Estimated Costs How to Make Simple Lahmacun Dough How To Make Lahmacun Tips For Making Lahmacun Minced Meat Topping How To Serve Lahmacun Important Recipe Tips Lahmacun Recipe Lahmacun – Turkish Pizza FAQ’s Lahmacun is like a thin and crispy pizza that is topped with peppers and onions in a deliciously spiced meat mixture. It works well for lunch or a quick dinner. You can even slice it up to serve as an appetizer to a crowd. You do not need any special equipment to make this recipe. You only need a glass bowl, a rolling pin, and a nonstick baking sheet pan. Simple enough, let’s get started. Lahmacun pronounced [lah-ma-june] can be found all over Turkey. There are different varieties like sarimsakli lahmacun ( with garlic), soğanlı lahmacun (with onions), kemeli Lahmacun (with truffle), and zeytinli lahmacun ( with olives). All are great, I was aiming for more of an Antep-style lahmacun here. Some know it as Turkish pizza though the method of making it is entirely different. Ingredients and Estimated Costs Recipe Cost: $5.87 Per Serving Cost: $0.98 Here are all the ingredients you need to make this recipe, including estimated costs. All-purpose flour (2 cups – $0.26) Kosher salt (2 teaspoons – $0.02) Cane sugar (1 ½ teaspoons – $0.02) instant yeast (2 teaspoons – $0.45) Water (1 ⅔ cup – $0.00) Ground beef (½ pound – $2.08) Red bell pepper (⅓ cup – $0.83) Onion (½ cup – $0.16) Parsley (⅓ cup – $0.11) Garlic (2 cloves – $0.10) Dried oregano (1 teaspoon – $0.66) Dried mint (½ teaspoon – $0.22) Cumin (1 teaspoon – $0.44) Black pepper (¼ teaspoon – $0.02) Turkish red pepper paste (2 Tablespoons – $0.50) NOTE : The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2025. How to Make Simple Lahmacun Dough Add all of the dry ingredients into a large mixing bowl. Whisk to combine. Add the water and fold and mix until a ball of dough forms. Transfer the dough onto a flat surface dusted with all-purpose flour. Dust the top of the dough. Knead with your palms for five minutes straight, adding flour to the surface and to the dough as needed to prevent sticking. Move the dough back into the same bowl you started with and cover the bowl with a kitchen towel or plastic wrap. Allow the dough to rest and proof for one hour or until it doubles in size . Transfer the risen dough to a floured surface. Cut the dough into six even pieces . Shape each piece into a circle as best you can. With a rolling pin, create a thin circular shape. Add additional flour to the surface, your hands, and the rolling pin when necessary. As you can see in the picture below, the dough is thin enough so you can see the shape of my hand. If the dough is rolled too thick, your lahmacun will be too thick and puffy for traditional lahmacun. However, if your dough is rolled too thin, it will burn in the high-heat oven and will be undesirably crunchy. How To Make Lahmacun In a large bowl, add all of the ingredients for the meat mixture. Mix well with YOUR HANDS for 5 minutes straight. You know the mixture is ready once it starts to perfume with oniony, garlicky goodness. Chill until ready to use. Transfer the rolled-out dough to a rimmed nonstick baking sheet. Spread the dough evenly on the pan. Do not use parchment paper; it will burn. Add 4 tbsp of the meat mixture to the top. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges. Transfer the lahmacun into a preheated 500 °F oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there. Once baked, transfer to a heat-safe serving tray. Repeat each step until you have finished making all six lahmacuns. Garnish with fresh parsley, pickled red onion, and lemon wedges (all optional). Serve. Tips For Making Lahmacun Minced Meat Topping Fine-dice all of the vegetables. In this case, you will fine-dice the red peppers , onion , mince the garlic , and finely chop the parsley . Aim for tiny, tiny pieces of everything. The tinier, the better. Massage the meat. Once all of the spices and vegetables are added to the meat mixture, massage and mix with your hands for at least five minutes. This is very important. Spread out the meat mixture with your fingertips evenly. Take your time. Take the mixture to the edge. This is not a pizza. There is no need to leave room for a crust. I like to wet the ends of the dough with meat juices to prevent dried-out and off-white colored edges. Get every nook and cranny. Try to prevent any meatless areas in the center. Sometimes pressing with your palms can help. How To Serve Lahmacun Add pickled red onion and fresh parsley as garnishes or you can make an onion and parsley salad as a topping. To make an onion parsley salad, simply about 1 thinly sliced medium-sized onion, ½ cup (loosely packed) of plucked parsley leaves, 1 tsp sumac, a pinch of salt, pepper, and a squeeze of lemon juice. Toss to combine. Enjoy immediately. While you can eat your lahmacun as you wish, squeezing lemon on all over and adding onion-parsley salad —then folding it into a wrap can be one of the best ways to enjoy it. Important Recipe Tips Make sure to rest the dough for 1 hour . This will help relax the dough, making it more pliable when rolling it out. Do not roll the dough too thin or too thick . If it is too thin, it will burn in the high-temperature oven. Mix the meat mixture with your hands. This is very important. Touch and feel the seasoned meat. You know you’ve mixed enough once the mixture starts to perfume. Be consistent. Roll each dough out the same way and add the same amount of topping to each one. In this recipe, you will have 6 rolled doughs; each one gets 4 tbsp of meat mixture —no more, no less. Be consistent! Finally, you want to bake each lahmacun in an oven set at 500 ° F for 6-8 minutes. This will give the meat a nice caramelized flavor. Steamed meat? No thanks! More Mediterranean Recipes You Will Love Creamy Crimini Tuscan Chicken with Kale (without cream) Smokey Roasted Eggplant Dip with Tahini Marinated tomatoes over Seasoned Greek Yogurt Did you make this recipe? Don’t forget to leave a comment below and an honest rating . Lahmacun Recipe Recipe Cost $5.87 Serving Cost $0.98 Course Main Dish Prep Time 1 hour 15 minutes Cook Time 15 minutes Total Time 1 hour 30 minutes Servings 6 people Recipe Cost $ $5.87 Serving Cost $ $0.98 Thin-crust lahmacun recipe with perfectly seasoned minced meat with generous amounts of garlic, onions, fine diced sweet red peppers, and baked until crispy around the edges. For the dough ▢ 2 cups of all-purpose flour ▢ 1 tsp kosher salt ▢ 1 ½ tsp cane sugar ▢ 2 tsp dried instant yeast ▢ 1 cup of lukewarm water For the meat mixture ▢ ½ pound ground beef or lamb ▢ ⅓ cup small-diced red bell pepper packed ▢ ½ cup small-diced onion lightly packed ▢ ⅓ cup finely chopped parsley lightly packed ▢ 2 cloves garlic finely chopped ▢ 1 tsp dried oregano ▢ ½ tsp dried mint ▢ 1 tsp cumin ▢ ½ tsp kosher salt do not use iodized ▢ ¼ tsp ground black pepper ▢ 2 tbsp Turkish red pepper paste scraped and leveled ▢ ⅔ cup of water ▢ ½ tsp kosher salt MAKE THE DOUGH In a large mixing bowl, add the flour, salt, sugar, and yeast. Mix well to incorporate the ingredients. Next, add the lukewarm water a little at a time. Mix and knead until a ball of dough forms. When ready, transfer the dough to a floured hard surface. Dust addition flour on top of the dough, and on your hands. Knead for five-minutes straight. When ready, cover the bowl with a cloth or saran wrap and store at room temperature for one hour or until the dough doubled in size. While that is rising, let’s make the seasoned meat mixture. SEASONED MEAT MIXTURE In a large bowl, add all of the ingredients. Mix well with YOUR HANDS for 5-minutes straight. You know the mixture is ready once it starts to perfume oniony, garlicky, goodness. Set aside until you are ready to work with your dough. PUTTING IT ALL TOGETHER Preheat the oven to 500 °F Get the proofed dough and cut it into 6 even pieces. Flour a hard surface. You will work with one piece of dough at a time. Flour your hands, a rolling pin, and add a little sprinkle to the top of the dough. Roll out the dough to a thin circle. Roll slowly. Be patient. I like to roll the edges flat as well. Once again, this is not a pizza, there is no need to make the edges puffy. Now that the lahmacun shape is created, dust off any excess flour that is left on the dough. Transfer the dough to a nonstick baking sheet pan. Make sure to spread out the dough evenly on the pan. Do not use parchment paper. It will burn. Next, add 4 tbsp of the meat mixture to the top. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges. Transfer the lahmacun into the preheated oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there. Once baked, transfer to a heat-safe serving tray. I used my pizza stone or use another nonstick baking sheet. Repeat each step until you have finished making all six lahmacuns. TO SERVE Serve with onion salad, additional sprigs of parsley, and lemon wedges. Do you have a dark nonstick baking sheet? If so, reduce the oven to 475 °F Is the dough too sticky to handle? Add more flour as needed. Do I have to let the dough rest? Yes. This recipe contains halal beef. You can use ground beef or lamb as a part of the meat mixture. meausuring cups and spoons Liquid measuring cup Mixing bowl Wooden mixing spoon pastry cutter Baking sheet Rolling Pin Serving: 1 lahmacun Calories: 283 kcal Carbohydrates: 39 g Protein: 13 g Fat: 8 g Saturated Fat: 3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 27 mg Sodium: 811 mg Potassium: 276 mg Fiber: 3 g Sugar: 3 g Vitamin A: 566 IU Vitamin C: 17 mg Calcium: 37 mg Iron: 3 mg How do you eat lahmacun? Lahmacun is like a thin and crispy pizza. Some people roll it up like a burrito to eat, or you can use a knife and fork to cut it into pieces. You can even slice it into triangles or squares to serve as an appetizer to a crowd. What is the difference between pide and lahmacun? Pide is similar in shape to a submarine. It has thick and crisp edges with various fillings. In contrast, Lahmacun is similar in shape to a pizza. It is topped with a meat mixture and has thin, crispy edges. More Turkish Recipes Cucumber Yogurt Sauce Quinoa Kisir Salad Instant Pot Turkish White Bean Stew Turkish Kisir Salad
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It’s rolled-out thin dough topped with perfectly seasoned minced meat, generous amounts of garlic, onions, and finely diced sweet red peppers. ## Save The Recipe Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes ![An overhead picture of three Lahmacun Turkish Pizzas. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C/svg%3E) Table of Contents - [Save The Recipe](https://poshplate.us/lahmacun-recipe-baked/#Save_The_Recipe) - [Ingredients and Estimated Costs](https://poshplate.us/lahmacun-recipe-baked/#Ingredients_and_Estimated_Costs) - [How to Make Simple Lahmacun Dough](https://poshplate.us/lahmacun-recipe-baked/#How_to_Make_Simple_Lahmacun_Dough) - [How To Make Lahmacun](https://poshplate.us/lahmacun-recipe-baked/#How_To_Make_Lahmacun) - [Tips For Making Lahmacun Minced Meat Topping](https://poshplate.us/lahmacun-recipe-baked/#Tips_For_Making_Lahmacun_Minced_Meat_Topping) - [How To Serve Lahmacun](https://poshplate.us/lahmacun-recipe-baked/#How_To_Serve_Lahmacun) - [Important Recipe Tips](https://poshplate.us/lahmacun-recipe-baked/#Important_Recipe_Tips) - [Lahmacun Recipe](https://poshplate.us/lahmacun-recipe-baked/#Lahmacun_Recipe) - [Lahmacun – Turkish Pizza FAQ’s](https://poshplate.us/lahmacun-recipe-baked/#Lahmacun_%E2%80%93_Turkish_Pizza_FAQs) Lahmacun is like a thin and crispy pizza that is topped with peppers and onions in a deliciously spiced meat mixture. It works well for lunch or a quick dinner. You can even slice it up to serve as an appetizer to a crowd. You do not need any special equipment to make this recipe. You only need a glass bowl, a rolling pin, and a nonstick baking sheet pan. Simple enough, let’s get started. Lahmacun pronounced \[lah-ma-june\] can be found all over Turkey. There are different varieties like sarimsakli lahmacun ( with garlic), soğanlı lahmacun (with onions), kemeli Lahmacun (with truffle), and zeytinli lahmacun ( with olives). All are great, I was aiming for more of an Antep-style lahmacun here. Some know it as Turkish pizza though the method of making it is entirely different. ![Three of the Lahmacun Turkish Pizzas on a pizza stone.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C/svg%3E) ## Ingredients and Estimated Costs Recipe Cost: \$5.87 Per Serving Cost: \$0.98 Here are all the ingredients you need to make this recipe, including estimated costs. - All-purpose flour (2 cups – \$0.26) - Kosher salt (2 teaspoons – \$0.02) - Cane sugar (1 ½ teaspoons – \$0.02) - instant yeast (2 teaspoons – \$0.45) - Water (1 ⅔ cup – \$0.00) - Ground beef (½ pound – \$2.08) - Red bell pepper (⅓ cup – \$0.83) - Onion (½ cup – \$0.16) - Parsley (⅓ cup – \$0.11) - Garlic (2 cloves – \$0.10) - Dried oregano (1 teaspoon – \$0.66) - Dried mint (½ teaspoon – \$0.22) - Cumin (1 teaspoon – \$0.44) - Black pepper (¼ teaspoon – \$0.02) - Turkish red pepper paste (2 Tablespoons – \$0.50) *NOTE:*The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2025. ![The recipe ingredients with text overlay labeling each. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='900'%20viewBox='0%200%201200%20900'%3E%3C/svg%3E) ## How to Make Simple Lahmacun Dough 1. Add all of the dry ingredients into a large mixing bowl. Whisk to combine. 2. Add the water and fold and mix until a ball of dough forms. Transfer the dough onto a flat surface dusted with all-purpose flour. Dust the top of the dough. Knead with your palms for five minutes straight, adding flour to the surface and to the dough as needed to prevent sticking. ![Mix the dough together and then knead on a floured surface.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='600'%20viewBox='0%200%201200%20600'%3E%3C/svg%3E) 3. Move the dough back into the same bowl you started with and cover the bowl with a kitchen towel or plastic wrap. 4. Allow the dough to rest and proof for one hour or until it doubles in size. ![Place the dough in a bowl, cover and rise for 1 hour.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='600'%20viewBox='0%200%201200%20600'%3E%3C/svg%3E) 5. Transfer the risen dough to a floured surface. Cut the dough into six even pieces. 6. Shape each piece into a circle as best you can. With a rolling pin, create a thin circular shape. Add additional flour to the surface, your hands, and the rolling pin when necessary. ![Cut the dough into six pieces and roll out into circles.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='600'%20viewBox='0%200%201200%20600'%3E%3C/svg%3E) As you can see in the picture below, the dough is thin enough so you can see the shape of my hand. If the dough is rolled too thick, your lahmacun will be too thick and puffy for traditional lahmacun. However, if your dough is rolled too thin, it will burn in the high-heatoven and will be undesirably crunchy. ![The Lahmacun dough rolled out super thin so you can see through it.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C/svg%3E) ## How To Make Lahmacun 1. In a large bowl, add all of the ingredients for the meat mixture. Mix well with YOUR HANDS for 5 minutes straight. You know the mixture is ready once it starts to perfume with oniony, garlicky goodness. Chill until ready to use. 2. Transfer the rolled-out dough to a rimmed nonstick baking sheet. Spread the dough evenly on the pan. Do not use parchment paper; it will burn. Add 4 tbsp of the meat mixture to the top. 3. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges. ![Mix together the meat mixture and spread 4 tablespoons of meat mixture onto each dough round.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='600'%20viewBox='0%200%201200%20600'%3E%3C/svg%3E) 4. Transfer the lahmacun into a preheated 500 °F oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there. 5. Once baked, transfer to a heat-safe serving tray. Repeat each step until you have finished making all six lahmacuns. Garnish with fresh parsley, pickled red onion, and lemon wedges (all optional). Serve. ![Bake and then garnish with pickled red onion and parsley.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='800'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ## Tips For Making Lahmacun Minced Meat Topping Fine-dice all of the vegetables. In this case, you will fine-dice the red peppers, onion, mince the garlic, and finely chop the parsley. Aim for tiny, tiny pieces of everything. The tinier, the better. Massage the meat. Once all of the spices and vegetables are added to the meat mixture, massage and mix with your hands for at least five minutes. This is very important. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C/svg%3E) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C/svg%3E) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C/svg%3E) Spread out the meat mixture with your fingertips evenly. Take your time. Take the mixture to the edge. This is not a pizza. There is no need to leave room for a crust. I like to wet the ends of the dough with meat juices to prevent dried-out and off-white colored edges. Get every nook and cranny. Try to prevent any meatless areas in the center. Sometimes pressing with your palms can help. ## How To Serve Lahmacun Add [pickled red onion](https://poshplate.us/pickled-red-onions-recipe/) and fresh parsley as garnishes or you can make an onion and parsley salad as a topping. To make an onion parsley salad, simply about 1 thinly sliced medium-sized onion, ½ cup (loosely packed) of plucked parsley leaves, 1 tsp sumac, a pinch of salt, pepper, and a squeeze of lemon juice. Toss to combine. Enjoy immediately. While you can eat your lahmacun as you wish, squeezing lemon on all over and adding onion-parsley salad—then folding it into a wrap can be one of the best ways to enjoy it. ![One of the finished Lahmacun Turkish Pizzas folded in half so you can see what the finished crust looks like.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='733'%20height='1100'%20viewBox='0%200%20733%201100'%3E%3C/svg%3E) ## Important Recipe Tips - Make sure to rest the dough for 1 hour. This will help relax the dough, making it more pliable when rolling it out. - Do not roll the dough too thin or too thick. If it is too thin, it will burn in the high-temperature oven. - Mix the meat mixture with your hands. This is very important. Touch and feel the seasoned meat. You know you’ve mixed enough once the mixture starts to perfume. - Be consistent. Roll each dough out the same way and add the same amount of topping to each one. In this recipe, you will have 6 rolled doughs; each one gets 4 tbsp of meat mixture—no more, no less. Be consistent\! - Finally, you want to bake each lahmacun in an oven set at 500 ° F for 6-8 minutes. This will give the meat a nice caramelized flavor. Steamed meat? No thanks\! ### More Mediterranean Recipes You Will Love - [Creamy Crimini Tuscan Chicken with Kale (without cream)](https://poshplate.us/creamy-crimini-tuscan-chicken-with-kale-without-cream/) - [Smokey Roasted Eggplant Dip with Tahini](https://poshplate.us/smokey-roasted-eggplant-dip-with-tahini/) - [Marinated tomatoes over Seasoned Greek Yogurt](https://poshplate.us/marinated-tomatoes-over-seasoned-greek-yogurt/) Did you make this recipe?* Don’t forget to leave a comment below and an honest rating. ![An overhead picture of three Lahmacun Turkish Pizzas.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='850'%20viewBox='0%200%20600%20850'%3E%3C/svg%3E) ## Lahmacun Recipe ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C/svg%3E) Recipe Cost \$5.87 ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C/svg%3E) Serving Cost \$0.98 Course Main Dish Prep Time 1 hour hr 15 minutes mins Cook Time 15 minutes mins Total Time 1 hour hr 30 minutes mins Servings 6 people ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C/svg%3E) Recipe Cost \$ \$5.87 ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C/svg%3E) Serving Cost \$ \$0.98 AUTHOR [Jillian](https://poshplate.us/about-me/) Cook Mode Prevent your screen from going dark Thin-crust lahmacun recipe with perfectly seasoned minced meat with generous amounts of garlic, onions, fine diced sweet red peppers, and baked until crispy around the edges. [Print Recipe](https://poshplate.us/wprm_print/lahmacun-recipe) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fposhplate.us%2Flahmacun-recipe-baked%2F&media=https%3A%2F%2Fposhplate.us%2Fwp-content%2Fuploads%2F2020%2F09%2FEasy-Lahmacun-Turkish-Pizza.jpg&description=Thin-crust+lahmacun+recipe+with+perfectly+seasoned+minced+meat+with+generous+amounts+of+garlic%2C+onions%2C+fine+diced+sweet+red+peppers%2C+and+baked+until+crispy+around+the+edges.&is_video=false) [Share Recipe](https://www.facebook.com/share.php?u=https%3A%2F%2Fposhplate.us%2Flahmacun-recipe-baked%2F) ### Ingredients 1x 2x 3x US Customary Metric #### For the dough - ▢ 2 cups of all-purpose flour - ▢ 1 tsp kosher salt - ▢ 1 ½ tsp cane sugar - ▢ 2 tsp dried instant yeast - ▢ 1 cup of lukewarm water #### For the meat mixture - ▢ ½ pound ground beef or lamb - ▢ ⅓ cup small-diced red bell pepper packed - ▢ ½ cup small-diced onion lightly packed - ▢ ⅓ cup finely chopped parsley lightly packed - ▢ 2 cloves garlic finely chopped - ▢ 1 tsp dried oregano - ▢ ½ tsp dried mint - ▢ 1 tsp cumin - ▢ ½ tsp kosher salt do not use iodized - ▢ ¼ tsp ground black pepper - ▢ 2 tbsp Turkish red pepper paste scraped and leveled - ▢ ⅔ cup of water - ▢ ½ tsp kosher salt ### Instructions #### MAKE THE DOUGH - In a large mixing bowl, add the flour, salt, sugar, and yeast. Mix well to incorporate the ingredients. Next, add the lukewarm water a little at a time. Mix and knead until a ball of dough forms. When ready, transfer the dough to a floured hard surface. Dust addition flour on top of the dough, and on your hands. Knead for five-minutes straight. - When ready, cover the bowl with a cloth or saran wrap and store at room temperature for one hour or until the dough doubled in size. While that is rising, let’s make the seasoned meat mixture. #### SEASONED MEAT MIXTURE - In a large bowl, add all of the ingredients. Mix well with YOUR HANDS for 5-minutes straight. You know the mixture is ready once it starts to perfume oniony, garlicky, goodness. Set aside until you are ready to work with your dough. #### PUTTING IT ALL TOGETHER - Preheat the oven to 500 °F - Get the proofed dough and cut it into 6 even pieces. Flour a hard surface. You will work with one piece of dough at a time. Flour your hands, a rolling pin, and add a little sprinkle to the top of the dough. Roll out the dough to a thin circle. Roll slowly. Be patient. I like to roll the edges flat as well. Once again, this is not a pizza, there is no need to make the edges puffy. - Now that the lahmacun shape is created, dust off any excess flour that is left on the dough. Transfer the dough to a nonstick baking sheet pan. Make sure to spread out the dough evenly on the pan. Do not use parchment paper. It will burn. - Next, add 4 tbsp of the meat mixture to the top. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges. - Transfer the lahmacun into the preheated oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there. - Once baked, transfer to a heat-safe serving tray. I used my pizza stone or use another nonstick baking sheet. - Repeat each step until you have finished making all six lahmacuns. #### TO SERVE - Serve with onion salad, additional sprigs of parsley, and lemon wedges. ### Notes Do you have a dark nonstick baking sheet?* If so, reduce the oven to 475 °F Is the dough too sticky to handle? Add more flour as needed. Do I have to let the dough rest? Yes. - This recipe contains halal beef. - You can use ground beef or lamb as a part of the meat mixture. ### Equipment meausuring cups and spoons Liquid measuring cup Mixing bowl Wooden mixing spoon pastry cutter Baking sheet Rolling Pin ### Nutrition Serving: 1lahmacunCalories: 283kcalCarbohydrates: 39gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 811mgPotassium: 276mgFiber: 3gSugar: 3gVitamin A: 566IUVitamin C: 17mgCalcium: 37mgIron: 3mg #### Did you make this recipe? Make sure to tag [@PoshPlateRecipes](https://www.instagram.com/poshplaterecipes/) on Instagram for more\! [Print Recipe](https://poshplate.us/wprm_print/lahmacun-recipe) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fposhplate.us%2Flahmacun-recipe-baked%2F&media=https%3A%2F%2Fposhplate.us%2Fwp-content%2Fuploads%2F2020%2F09%2FEasy-Lahmacun-Turkish-Pizza.jpg&description=Thin-crust+lahmacun+recipe+with+perfectly+seasoned+minced+meat+with+generous+amounts+of+garlic%2C+onions%2C+fine+diced+sweet+red+peppers%2C+and+baked+until+crispy+around+the+edges.&is_video=false) [Share on Facebook](https://www.facebook.com/share.php?u=https%3A%2F%2Fposhplate.us%2Flahmacun-recipe-baked%2F) ## Lahmacun – Turkish Pizza FAQ’s How do you eat lahmacun? Lahmacun is like a thin and crispy pizza. Some people roll it up like a burrito to eat, or you can use a knife and fork to cut it into pieces. You can even slice it into triangles or squares to serve as an appetizer to a crowd. What is the difference between pide and lahmacun? Pide is similar in shape to a submarine. It has thick and crisp edges with various fillings. In contrast, Lahmacun is similar in shape to a pizza. It is topped with a meat mixture and has thin, crispy edges. ### More [Turkish](https://poshplate.us/category/healthy-turkish-recipes/) Recipes - [Cucumber Yogurt Sauce](https://poshplate.us/cucumber-yogurt-sauce-cacik/) - [Quinoa Kisir Salad](https://poshplate.us/quinoa-kisir-salad-recipe/) - [Instant Pot Turkish White Bean Stew](https://poshplate.us/instant-pot-turkish-white-bean-stew-kuru-fasulye/) - Turkish Kisir Salad posted in: [Dinner](https://poshplate.us/category/dinner/), [Healthy Turkish Recipes](https://poshplate.us/category/healthy-turkish-recipes/), [Under \$5 Recipe](https://poshplate.us/category/under-5-recipe/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E)Previous Ajvar Meatballs with Zesty Tomato Sauce](https://poshplate.us/ajvar-meatballs/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E)Next Chinese Chicken and Broccoli](https://poshplate.us/chinese-chicken-and-broccoli/) ## Reader Interactions 1. [Mairead](https://www.irishamericanmom.com/) says ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I love trying out recipes from around the world. This Turkish pizza looks divine. This recipe is a keeper for me. Thanks you. [Reply](https://poshplate.us/lahmacun-recipe-baked/#comment-1691) 2. AISilva says ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I’ve never made lahmacun before, but this sounds so delicious. I love that you give a cost breakdown as well, that’s so helpful\! [Reply](https://poshplate.us/lahmacun-recipe-baked/#comment-1689) 3. [Lauren Michael Harris](https://deliciouslittlebites.com/) says ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This Turkish pizza sounds amazing! Definitely adding it to our weekly pizza menu – my husband and I love these ingredients\! [Reply](https://poshplate.us/lahmacun-recipe-baked/#comment-1687) 4. [Lucy](https://lbhealthandlifestyle.com/) says ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This baked pizza is a meal the whole family loves. It’s so crisp and the filling is seasoned perfectly. [Reply](https://poshplate.us/lahmacun-recipe-baked/#comment-1686) 5. Dannii says ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This is my go-to order from my local takeaway. I have to try making it myself. 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Readable Markdown	This lahmacun recipe is a family favorite. It’s rolled-out thin dough topped with perfectly seasoned minced meat, generous amounts of garlic, onions, and finely diced sweet red peppers. ## Save The Recipe Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes ![An overhead picture of three Lahmacun Turkish Pizzas. ](https://i0.wp.com/poshplate.us/wp-content/uploads/2020/09/How-To-Make-Lahmacun.jpg) Table of Contents - [Save The Recipe](https://poshplate.us/lahmacun-recipe-baked/#Save_The_Recipe) - [Ingredients and Estimated Costs](https://poshplate.us/lahmacun-recipe-baked/#Ingredients_and_Estimated_Costs) - [How to Make Simple Lahmacun Dough](https://poshplate.us/lahmacun-recipe-baked/#How_to_Make_Simple_Lahmacun_Dough) - [How To Make Lahmacun](https://poshplate.us/lahmacun-recipe-baked/#How_To_Make_Lahmacun) - [Tips For Making Lahmacun Minced Meat Topping](https://poshplate.us/lahmacun-recipe-baked/#Tips_For_Making_Lahmacun_Minced_Meat_Topping) - [How To Serve Lahmacun](https://poshplate.us/lahmacun-recipe-baked/#How_To_Serve_Lahmacun) - [Important Recipe Tips](https://poshplate.us/lahmacun-recipe-baked/#Important_Recipe_Tips) - [Lahmacun Recipe](https://poshplate.us/lahmacun-recipe-baked/#Lahmacun_Recipe) - [Lahmacun – Turkish Pizza FAQ’s](https://poshplate.us/lahmacun-recipe-baked/#Lahmacun_%E2%80%93_Turkish_Pizza_FAQs) Lahmacun is like a thin and crispy pizza that is topped with peppers and onions in a deliciously spiced meat mixture. It works well for lunch or a quick dinner. You can even slice it up to serve as an appetizer to a crowd. You do not need any special equipment to make this recipe. You only need a glass bowl, a rolling pin, and a nonstick baking sheet pan. Simple enough, let’s get started. Lahmacun pronounced \[lah-ma-june\] can be found all over Turkey. There are different varieties like sarimsakli lahmacun ( with garlic), soğanlı lahmacun (with onions), kemeli Lahmacun (with truffle), and zeytinli lahmacun ( with olives). All are great, I was aiming for more of an Antep-style lahmacun here. Some know it as Turkish pizza though the method of making it is entirely different. ![Three of the Lahmacun Turkish Pizzas on a pizza stone.](https://i0.wp.com/poshplate.us/wp-content/uploads/2020/09/Lahmacun-1.jpg) Ingredients and Estimated Costs Recipe Cost: \$5.87 Per Serving Cost: \$0.98 Here are all the ingredients you need to make this recipe, including estimated costs. - All-purpose flour (2 cups – \$0.26) - Kosher salt (2 teaspoons – \$0.02) - Cane sugar (1 ½ teaspoons – \$0.02) - instant yeast (2 teaspoons – \$0.45) - Water (1 ⅔ cup – \$0.00) - Ground beef (½ pound – \$2.08) - Red bell pepper (⅓ cup – \$0.83) - Onion (½ cup – \$0.16) - Parsley (⅓ cup – \$0.11) - Garlic (2 cloves – \$0.10) - Dried oregano (1 teaspoon – \$0.66) - Dried mint (½ teaspoon – \$0.22) - Cumin (1 teaspoon – \$0.44) - Black pepper (¼ teaspoon – \$0.02) - Turkish red pepper paste (2 Tablespoons – \$0.50) *NOTE:*The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2025. ![The recipe ingredients with text overlay labeling each. ](https://i0.wp.com/poshplate.us/wp-content/uploads/2021/12/Lahmacun-Ingredients.jpg) ## How to Make Simple Lahmacun Dough 1. Add all of the dry ingredients into a large mixing bowl. Whisk to combine. 2. Add the water and fold and mix until a ball of dough forms. Transfer the dough onto a flat surface dusted with all-purpose flour. Dust the top of the dough. Knead with your palms for five minutes straight, adding flour to the surface and to the dough as needed to prevent sticking. ![Mix the dough together and then knead on a floured surface.](https://i0.wp.com/poshplate.us/wp-content/uploads/2021/12/How-to-Make-Lahmacun-Dough-1.jpg) 3. Move the dough back into the same bowl you started with and cover the bowl with a kitchen towel or plastic wrap. 4. Allow the dough to rest and proof for one hour or until it doubles in size. ![Place the dough in a bowl, cover and rise for 1 hour.](https://i0.wp.com/poshplate.us/wp-content/uploads/2021/12/How-to-Make-Lahmacun-Dough-2.jpg) 5. Transfer the risen dough to a floured surface. Cut the dough into six even pieces. 6. Shape each piece into a circle as best you can. With a rolling pin, create a thin circular shape. Add additional flour to the surface, your hands, and the rolling pin when necessary. ![Cut the dough into six pieces and roll out into circles.](https://i0.wp.com/poshplate.us/wp-content/uploads/2021/12/How-To-Make-How-to-Make-Lahmacun-Dough-3.jpg) As you can see in the picture below, the dough is thin enough so you can see the shape of my hand. If the dough is rolled too thick, your lahmacun will be too thick and puffy for traditional lahmacun. However, if your dough is rolled too thin, it will burn in the high-heatoven and will be undesirably crunchy. ![The Lahmacun dough rolled out super thin so you can see through it.](https://i0.wp.com/poshplate.us/wp-content/uploads/2020/09/Lahmacun-Dough.jpg) ## How To Make Lahmacun 1. In a large bowl, add all of the ingredients for the meat mixture. Mix well with YOUR HANDS for 5 minutes straight. You know the mixture is ready once it starts to perfume with oniony, garlicky goodness. Chill until ready to use. 2. Transfer the rolled-out dough to a rimmed nonstick baking sheet. Spread the dough evenly on the pan. Do not use parchment paper; it will burn. Add 4 tbsp of the meat mixture to the top. 3. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges. ![Mix together the meat mixture and spread 4 tablespoons of meat mixture onto each dough round.](https://i0.wp.com/poshplate.us/wp-content/uploads/2021/12/How-to-Make-Lahmacun-1.jpg) 4. Transfer the lahmacun into a preheated 500 °F oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there. 5. Once baked, transfer to a heat-safe serving tray. Repeat each step until you have finished making all six lahmacuns. Garnish with fresh parsley, pickled red onion, and lemon wedges (all optional). Serve. ![Bake and then garnish with pickled red onion and parsley.](https://i0.wp.com/poshplate.us/wp-content/uploads/2021/12/How-to-Make-Lahmacun-2.jpg) ## Tips For Making Lahmacun Minced Meat Topping Fine-dice all of the vegetables. In this case, you will fine-dice the red peppers, onion, mince the garlic, and finely chop the parsley. Aim for tiny, tiny pieces of everything. The tinier, the better. Massage the meat. Once all of the spices and vegetables are added to the meat mixture, massage and mix with your hands for at least five minutes. This is very important. ![](https://i0.wp.com/poshplate.us/wp-content/uploads/2021/12/Lahmacun-Meat.jpg) ![](https://i0.wp.com/poshplate.us/wp-content/uploads/2021/12/How-To-Make-Lahmacun-Turkish-Pizza.jpg) ![](https://i0.wp.com/poshplate.us/wp-content/uploads/2021/12/How-To-Make-Lahmacun-Turkish-Pizza.jpg) Spread out the meat mixture with your fingertips evenly. Take your time. Take the mixture to the edge. This is not a pizza. There is no need to leave room for a crust. I like to wet the ends of the dough with meat juices to prevent dried-out and off-white colored edges. Get every nook and cranny. Try to prevent any meatless areas in the center. Sometimes pressing with your palms can help. ## How To Serve Lahmacun Add [pickled red onion](https://poshplate.us/pickled-red-onions-recipe/) and fresh parsley as garnishes or you can make an onion and parsley salad as a topping. To make an onion parsley salad, simply about 1 thinly sliced medium-sized onion, ½ cup (loosely packed) of plucked parsley leaves, 1 tsp sumac, a pinch of salt, pepper, and a squeeze of lemon juice. Toss to combine. Enjoy immediately. While you can eat your lahmacun as you wish, squeezing lemon on all over and adding onion-parsley salad—then folding it into a wrap can be one of the best ways to enjoy it. ![One of the finished Lahmacun Turkish Pizzas folded in half so you can see what the finished crust looks like.](https://i0.wp.com/poshplate.us/wp-content/uploads/2020/09/Lahmacun-Recipe-1.jpg) ## Important Recipe Tips - Make sure to rest the dough for 1 hour. This will help relax the dough, making it more pliable when rolling it out. - Do not roll the dough too thin or too thick. If it is too thin, it will burn in the high-temperature oven. - Mix the meat mixture with your hands. This is very important. Touch and feel the seasoned meat. You know you’ve mixed enough once the mixture starts to perfume. - Be consistent. Roll each dough out the same way and add the same amount of topping to each one. In this recipe, you will have 6 rolled doughs; each one gets 4 tbsp of meat mixture—no more, no less. Be consistent\! - Finally, you want to bake each lahmacun in an oven set at 500 ° F for 6-8 minutes. This will give the meat a nice caramelized flavor. Steamed meat? No thanks\! ### More Mediterranean Recipes You Will Love - [Creamy Crimini Tuscan Chicken with Kale (without cream)](https://poshplate.us/creamy-crimini-tuscan-chicken-with-kale-without-cream/) - [Smokey Roasted Eggplant Dip with Tahini](https://poshplate.us/smokey-roasted-eggplant-dip-with-tahini/) - [Marinated tomatoes over Seasoned Greek Yogurt](https://poshplate.us/marinated-tomatoes-over-seasoned-greek-yogurt/) Did you make this recipe?* Don’t forget to leave a comment below and an honest rating. ![An overhead picture of three Lahmacun Turkish Pizzas.](https://i0.wp.com/poshplate.us/wp-content/uploads/2020/09/How-To-Make-Lahmacun-600x850.jpg) ## Lahmacun Recipe ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C/svg%3E) Recipe Cost \$5.87 ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C/svg%3E) Serving Cost \$0.98 Course Main Dish Prep Time 1 hour 15 minutes Cook Time 15 minutes Total Time 1 hour 30 minutes Servings 6 people ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C/svg%3E) Recipe Cost \$ \$5.87 ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='0'%20height='0'%20viewBox='0%200%200%200'%3E%3C/svg%3E) Serving Cost \$ \$0.98 Thin-crust lahmacun recipe with perfectly seasoned minced meat with generous amounts of garlic, onions, fine diced sweet red peppers, and baked until crispy around the edges. #### For the dough - ▢ 2 cups of all-purpose flour - ▢ 1 tsp kosher salt - ▢ 1 ½ tsp cane sugar - ▢ 2 tsp dried instant yeast - ▢ 1 cup of lukewarm water #### For the meat mixture - ▢ ½ pound ground beef or lamb - ▢ ⅓ cup small-diced red bell pepper packed - ▢ ½ cup small-diced onion lightly packed - ▢ ⅓ cup finely chopped parsley lightly packed - ▢ 2 cloves garlic finely chopped - ▢ 1 tsp dried oregano - ▢ ½ tsp dried mint - ▢ 1 tsp cumin - ▢ ½ tsp kosher salt do not use iodized - ▢ ¼ tsp ground black pepper - ▢ 2 tbsp Turkish red pepper paste scraped and leveled - ▢ ⅔ cup of water - ▢ ½ tsp kosher salt #### MAKE THE DOUGH - In a large mixing bowl, add the flour, salt, sugar, and yeast. Mix well to incorporate the ingredients. Next, add the lukewarm water a little at a time. Mix and knead until a ball of dough forms. When ready, transfer the dough to a floured hard surface. Dust addition flour on top of the dough, and on your hands. Knead for five-minutes straight. - When ready, cover the bowl with a cloth or saran wrap and store at room temperature for one hour or until the dough doubled in size. While that is rising, let’s make the seasoned meat mixture. #### SEASONED MEAT MIXTURE - In a large bowl, add all of the ingredients. Mix well with YOUR HANDS for 5-minutes straight. You know the mixture is ready once it starts to perfume oniony, garlicky, goodness. Set aside until you are ready to work with your dough. #### PUTTING IT ALL TOGETHER - Preheat the oven to 500 °F - Get the proofed dough and cut it into 6 even pieces. Flour a hard surface. You will work with one piece of dough at a time. Flour your hands, a rolling pin, and add a little sprinkle to the top of the dough. Roll out the dough to a thin circle. Roll slowly. Be patient. I like to roll the edges flat as well. Once again, this is not a pizza, there is no need to make the edges puffy. - Now that the lahmacun shape is created, dust off any excess flour that is left on the dough. Transfer the dough to a nonstick baking sheet pan. Make sure to spread out the dough evenly on the pan. Do not use parchment paper. It will burn. - Next, add 4 tbsp of the meat mixture to the top. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges. - Transfer the lahmacun into the preheated oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there. - Once baked, transfer to a heat-safe serving tray. I used my pizza stone or use another nonstick baking sheet. - Repeat each step until you have finished making all six lahmacuns. #### TO SERVE - Serve with onion salad, additional sprigs of parsley, and lemon wedges. Do you have a dark nonstick baking sheet?* If so, reduce the oven to 475 °F Is the dough too sticky to handle? Add more flour as needed. Do I have to let the dough rest? Yes. - This recipe contains halal beef. - You can use ground beef or lamb as a part of the meat mixture. meausuring cups and spoons Liquid measuring cup Mixing bowl Wooden mixing spoon pastry cutter Baking sheet Rolling Pin Serving: 1lahmacunCalories: 283kcalCarbohydrates: 39gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 811mgPotassium: 276mgFiber: 3gSugar: 3gVitamin A: 566IUVitamin C: 17mgCalcium: 37mgIron: 3mg How do you eat lahmacun? Lahmacun is like a thin and crispy pizza. Some people roll it up like a burrito to eat, or you can use a knife and fork to cut it into pieces. You can even slice it into triangles or squares to serve as an appetizer to a crowd. What is the difference between pide and lahmacun? Pide is similar in shape to a submarine. It has thick and crisp edges with various fillings. In contrast, Lahmacun is similar in shape to a pizza. It is topped with a meat mixture and has thin, crispy edges. ### More [Turkish](https://poshplate.us/category/healthy-turkish-recipes/) Recipes - [Cucumber Yogurt Sauce](https://poshplate.us/cucumber-yogurt-sauce-cacik/) - [Quinoa Kisir Salad](https://poshplate.us/quinoa-kisir-salad-recipe/) - [Instant Pot Turkish White Bean Stew](https://poshplate.us/instant-pot-turkish-white-bean-stew-kuru-fasulye/) - Turkish Kisir Salad
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