🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 23 (from laksa155)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa023.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.deliciousmagazine.co.uk/recipes/lahmacun/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.deliciousmagazine.co.uk/recipes/lahmacun/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.deliciousmagazine.co.uk\/recipes\/lahmacun\/","crawl_time":1775710067,"first_indexed_time":1526454477,"http_code":200,"src_unparsed":"uk,co,deliciousmagazine!www,\/recipes\/lahmacun\/ s443","src_root_hash":"18442972189906706423","history_drop_reason":null,"meta_title":"Lahmacun recipe | delicious. magazine","meta_descriptions":["Traditional Middle Eastern flatbread recipes, aka Turkish Pizza. We've topped our version with beef mince, spices and toasted pine nuts."],"attrs_boilerpipe_text":"Ingredients\nMethod\nNutrition\nIngredients\nFor the dough\n200g strong white bread flour, plus extra to dust\n½ tsp salt\n7g fast-action dried yeast\n¼ tsp caster sugar\n40ml sunflower oil, plus extra for oiling\n1 medium free-range egg\n75ml lukewarm water\nFor the topping\n½ onion, finely chopped\n1 green pepper, finely chopped\n½ heaped tsp ground cinnamon\n¼ tsp ground allspice\nScant tsp ground cumin\n1 tsp aleppo chilli flakes (or ½ tsp regular chilli flakes)\n2 heaped tbsp tomato purée (or domates salçasi)\nSmall bunch fresh flatleaf parsley, finely chopped, plus extra to serve\n200g 20% fat British beef mince\nDried sumac for sprinkling\n35g toasted pine nuts\n1 tbsp pomegranate molasses (optional)\nSliced cucumber, red onion and cherry tomatoes dressed with red wine vinegar and olive oil to serve\nMethod\nFor the dough, mix the flour, salt, yeast and sugar in a medium bowl. Mix the sunflower oil, egg and water in a jug, then stir into the dry ingredients to form a sticky dough. Tip out onto a lightly floured surface and knead for a few minutes until the dough becomes smooth and elastic. Put in a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hour.\nMeanwhile, put the onion, green pepper, ground spices, chilli, tomato purée and parsley in a food processor and whizz until the veg is finely chopped. Add the meat and plenty of salt and stir to combine (don’t whizz). Set aside.\nHeat the oven to 200°C\/180°C fan\/gas 6. Once the dough has risen, punch it down, knead for another minute or so, then divide in half. Roll each piece out to 4mm thick on a well floured surface, keeping the remaining dough covered with a tea towel. Once both are rolled, leave to rise again for 15 minutes, covered with clean tea towels.\nWhen ready, divide the topping between the bases, spreading it to the edges of the dough. Transfer to baking sheets, then bake for 10-15 minutes until the base is blistering and the topping is cooked. Remove from the oven, sprinkle with the sumac and pine nuts, then drizzle over the pomegranate molasses, if using. Serve hot, scattered with cucumber, red onion, tomatoes and extra parsley.\nNutrition\n501kcals\nCalories\n24.8g (5.5g saturated)\nFat\n21.5g\nProtein\n45.7g (7.4g sugars)\nCarbs\n4.7g\nFibre\n1g\nSalt\nPer ½ Lahmacun\nMake Ahead\nMake the topping mixture up to 24 hours in advance and keep in the fridge.\nCook smarter\nDomates salçasi, a Turkish tomato paste, is available from Turkish shops and at melburyandappleton.co.uk.","attrs_markdown":"[Skip to content](https:\/\/www.deliciousmagazine.co.uk\/recipes\/lahmacun\/#content)\n\n[Login](https:\/\/www.deliciousmagazine.co.uk\/login\/) [Go premium](https:\/\/www.deliciousmagazine.co.uk\/subscribe\/?group=7)\n\nToggle Navigation\n\n- [Recipes](https:\/\/www.deliciousmagazine.co.uk\/recipes\/)\n  - [All Recipes](https:\/\/www.deliciousmagazine.co.uk\/recipes\/)\n  - [Main ingredients](https:\/\/www.deliciousmagazine.co.uk\/recipes\/lahmacun\/)\n    - [Beef](https:\/\/www.deliciousmagazine.co.uk\/ingredients\/beef-recipes\/)\n    - [Beef mince](https:\/\/www.deliciousmagazine.co.uk\/collections\/beef-mince-recipes\/)\n    - 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We’ve topped our version with beef mince, spices and toasted pine nuts.\n\nadslot-recipe-1\n\n- [Ingredients](https:\/\/www.deliciousmagazine.co.uk\/recipes\/lahmacun\/#ingredients)\n- [Method](https:\/\/www.deliciousmagazine.co.uk\/recipes\/lahmacun\/#method)\n- [Nutrition](https:\/\/www.deliciousmagazine.co.uk\/recipes\/lahmacun\/#nutrition)\n\n![lock](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/themes\/delicious-magazine\/img\/lock.png)\n\nJoin [*Extra*delicious](https:\/\/www.deliciousmagazine.co.uk\/subscribe\/?group=7) to unlock Cook Mode\n\n## Ingredients\n**For the dough**\n\n- 200g strong white bread flour, plus extra to dust\n- ½ tsp salt\n- 7g fast-action dried yeast\n- ¼ tsp caster sugar\n- 40ml sunflower oil, plus extra for oiling\n- 1 medium free-range egg\n- 75ml lukewarm water\n\n**For the topping**\n\n- ½ onion, finely chopped\n- 1 green pepper, finely chopped\n- ½ heaped tsp ground cinnamon\n- ¼ tsp ground allspice\n- Scant tsp ground cumin\n- 1 tsp aleppo chilli flakes (or ½ tsp regular chilli flakes)\n- 2 heaped tbsp tomato purée (or domates salçasi)\n- Small bunch fresh flatleaf parsley, finely chopped, plus extra to serve\n- 200g 20% fat British beef mince\n- Dried sumac for sprinkling\n- 35g toasted pine nuts\n- 1 tbsp pomegranate molasses (optional)\n- Sliced cucumber, red onion and cherry tomatoes dressed with red wine vinegar and olive oil to serve\n\nadslot-recipe-3\n\n![lock](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/themes\/delicious-magazine\/img\/lock.png)\n\nJoin [*Extra*delicious](https:\/\/www.deliciousmagazine.co.uk\/subscribe\/?group=7) to unlock Cook Mode\n\n## Method\n1. For the dough, mix the flour, salt, yeast and sugar in a medium bowl. Mix the sunflower oil, egg and water in a jug, then stir into the dry ingredients to form a sticky dough. Tip out onto a lightly floured surface and knead for a few minutes until the dough becomes smooth and elastic. Put in a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hour.\n2. Meanwhile, put the onion, green pepper, ground spices, chilli, tomato purée and parsley in a food processor and whizz until the veg is finely chopped. Add the meat and plenty of salt and stir to combine (don’t whizz). Set aside.\n3. Heat the oven to 200°C\/180°C fan\/gas 6. Once the dough has risen, punch it down, knead for another minute or so, then divide in half. Roll each piece out to 4mm thick on a well floured surface, keeping the remaining dough covered with a tea towel. Once both are rolled, leave to rise again for 15 minutes, covered with clean tea towels.\n4. Recipe continues after advertising adslot-recipe-4\n5. When ready, divide the topping between the bases, spreading it to the edges of the dough. Transfer to baking sheets, then bake for 10-15 minutes until the base is blistering and the topping is cooked. Remove from the oven, sprinkle with the sumac and pine nuts, then drizzle over the pomegranate molasses, if using. Serve hot, scattered with cucumber, red onion, tomatoes and extra parsley.\n\n## Nutrition\n- 501kcals Calories\n- 24\\.8g (5.5g saturated) Fat\n- 21\\.5g Protein\n- 45\\.7g (7.4g sugars) Carbs\n- 4\\.7g Fibre\n- 1g Salt\n\nPer ½ Lahmacun\n\n## Make Ahead\nMake the topping mixture up to 24 hours in advance and keep in the fridge.\n\n## Cook smarter\nDomates salçasi, a Turkish tomato paste, is available from Turkish shops and at melburyandappleton.co.uk.\n\nadslot-recipe-5\n\n## Alternative recipes\n[Save Recipe](https:\/\/www.deliciousmagazine.co.uk\/login\/)\n\n[![Lahmacun](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2018\/09\/645635-1-eng-GB_turkish-pide-541x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/recipes\/turkish-spiced-beef-pide\/)\n### [Turkish spiced beef pide](https:\/\/www.deliciousmagazine.co.uk\/recipes\/turkish-spiced-beef-pide\/)\n\n[Save Recipe](https:\/\/www.deliciousmagazine.co.uk\/login\/)\n\n[![Pide dough](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2022\/06\/GettyImages-1166355046_2-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/recipes\/pide-dough\/)\n### [Pide dough](https:\/\/www.deliciousmagazine.co.uk\/recipes\/pide-dough\/)\n\n[Save Recipe](https:\/\/www.deliciousmagazine.co.uk\/login\/)\n\n[![Three cheese pide](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2022\/07\/p83-Three-Cheese-Pide-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/recipes\/three-cheese-pides-with-egg-and-salsa-verde\/)\n### [Three-cheese pides with egg and salsa verde](https:\/\/www.deliciousmagazine.co.uk\/recipes\/three-cheese-pides-with-egg-and-salsa-verde\/)\n\n[Save Recipe](https:\/\/www.deliciousmagazine.co.uk\/login\/)\n\n[![Pide](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2018\/10\/turkish-pide-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/recipes\/turkish-pide-with-marinated-artichokes-broccoli-and-cheese\/)\n### [Turkish pide with marinated artichokes, broccoli and cheese](https:\/\/www.deliciousmagazine.co.uk\/recipes\/turkish-pide-with-marinated-artichokes-broccoli-and-cheese\/)\n\n## Rate and review\n### Rate\nYou must be logged in to rate a recipe, [click here to login](https:\/\/www.deliciousmagazine.co.uk\/login\/?redirect_to=https%3A%2F%2Fwww.deliciousmagazine.co.uk%2Frecipes%2Flahmacun%2F).\n### Leave a comment, question or tip [Cancel comment](https:\/\/www.deliciousmagazine.co.uk\/recipes\/lahmacun\/#respond)\n\n## Just for you\nLooking for inspiration? Receive the latest recipes straight to your inbox with our newsletter\n\nBy joining our newsletter you agree to our [Privacy Policy](https:\/\/www.deliciousmagazine.co.uk\/privacy-policy\/)\n\nadslot-recipe-6\n\n## You might like\n[In the kitchen ![pide](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2018\/10\/PIDE-cover-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/how-to-make-turkish-style-pizzza\/)\n\n### [How to make Turkish-style pizza](https:\/\/www.deliciousmagazine.co.uk\/how-to-make-turkish-style-pizzza\/)\n\n[Learn ![Turkish-style pizza](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2019\/03\/PIDE-cover-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/what-to-do-with-leftover-turkish-chilli-flakes\/)\n\n### [What to do with leftover Turkish chilli flakes](https:\/\/www.deliciousmagazine.co.uk\/what-to-do-with-leftover-turkish-chilli-flakes\/)\n\n## More inspiration\n[![Ploughman's pizza](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2019\/02\/ploughmanas-pizza-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/collections\/pizza-recipes\/)\n\n### [Pizza recipes](https:\/\/www.deliciousmagazine.co.uk\/collections\/pizza-recipes\/)\n## More to discover\n\n- [About](https:\/\/www.deliciousmagazine.co.uk\/about\/)\n- [Food team](https:\/\/www.deliciousmagazine.co.uk\/meet-the-food-team\/)\n- [Contact](https:\/\/www.deliciousmagazine.co.uk\/contact\/)\n- [Sitemap](https:\/\/www.deliciousmagazine.co.uk\/sitemap\/)\n- [Cookies](https:\/\/www.deliciousmagazine.co.uk\/cookie-policy\/)\n- [Privacy policy](https:\/\/www.deliciousmagazine.co.uk\/privacy-policy\/)\n- [Advertise](https:\/\/www.deliciousmagazine.co.uk\/want-to-advertise-with-delicious\/)\n\ndelicious. magazine is a part of Eye to Eye Media Ltd © 2025\n\nFind it online: https:\/\/www.deliciousmagazine.co.uk\/recipes\/lahmacun\/","attrs_readable_markdown":"- [Ingredients](https:\/\/www.deliciousmagazine.co.uk\/recipes\/lahmacun\/#ingredients)\n- [Method](https:\/\/www.deliciousmagazine.co.uk\/recipes\/lahmacun\/#method)\n- [Nutrition](https:\/\/www.deliciousmagazine.co.uk\/recipes\/lahmacun\/#nutrition)\n\n![lock](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/themes\/delicious-magazine\/img\/lock.png)\n\n## Ingredients\n**For the dough**\n\n- 200g strong white bread flour, plus extra to dust\n- ½ tsp salt\n- 7g fast-action dried yeast\n- ¼ tsp caster sugar\n- 40ml sunflower oil, plus extra for oiling\n- 1 medium free-range egg\n- 75ml lukewarm water\n\n**For the topping**\n\n- ½ onion, finely chopped\n- 1 green pepper, finely chopped\n- ½ heaped tsp ground cinnamon\n- ¼ tsp ground allspice\n- Scant tsp ground cumin\n- 1 tsp aleppo chilli flakes (or ½ tsp regular chilli flakes)\n- 2 heaped tbsp tomato purée (or domates salçasi)\n- Small bunch fresh flatleaf parsley, finely chopped, plus extra to serve\n- 200g 20% fat British beef mince\n- Dried sumac for sprinkling\n- 35g toasted pine nuts\n- 1 tbsp pomegranate molasses (optional)\n- Sliced cucumber, red onion and cherry tomatoes dressed with red wine vinegar and olive oil to serve\n\n![lock](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/themes\/delicious-magazine\/img\/lock.png)\n\n## Method\n1. For the dough, mix the flour, salt, yeast and sugar in a medium bowl. Mix the sunflower oil, egg and water in a jug, then stir into the dry ingredients to form a sticky dough. Tip out onto a lightly floured surface and knead for a few minutes until the dough becomes smooth and elastic. Put in a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hour.\n2. Meanwhile, put the onion, green pepper, ground spices, chilli, tomato purée and parsley in a food processor and whizz until the veg is finely chopped. Add the meat and plenty of salt and stir to combine (don’t whizz). Set aside.\n3. Heat the oven to 200°C\/180°C fan\/gas 6. Once the dough has risen, punch it down, knead for another minute or so, then divide in half. Roll each piece out to 4mm thick on a well floured surface, keeping the remaining dough covered with a tea towel. Once both are rolled, leave to rise again for 15 minutes, covered with clean tea towels.\n4. When ready, divide the topping between the bases, spreading it to the edges of the dough. Transfer to baking sheets, then bake for 10-15 minutes until the base is blistering and the topping is cooked. Remove from the oven, sprinkle with the sumac and pine nuts, then drizzle over the pomegranate molasses, if using. Serve hot, scattered with cucumber, red onion, tomatoes and extra parsley.\n\n## Nutrition\n- 501kcals Calories\n- 24\\.8g (5.5g saturated) Fat\n- 21\\.5g Protein\n- 45\\.7g (7.4g sugars) Carbs\n- 4\\.7g Fibre\n- 1g Salt\n\nPer ½ Lahmacun\n\n## Make Ahead\nMake the topping mixture up to 24 hours in advance and keep in the fridge.\n\n## Cook smarter\nDomates salçasi, a Turkish tomato paste, is available from Turkish shops and at melburyandappleton.co.uk.","meta_canonical":null}

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Meta Description	Traditional Middle Eastern flatbread recipes, aka Turkish Pizza. We've topped our version with beef mince, spices and toasted pine nuts.
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Boilerpipe Text	Ingredients Method Nutrition Ingredients For the dough 200g strong white bread flour, plus extra to dust ½ tsp salt 7g fast-action dried yeast ¼ tsp caster sugar 40ml sunflower oil, plus extra for oiling 1 medium free-range egg 75ml lukewarm water For the topping ½ onion, finely chopped 1 green pepper, finely chopped ½ heaped tsp ground cinnamon ¼ tsp ground allspice Scant tsp ground cumin 1 tsp aleppo chilli flakes (or ½ tsp regular chilli flakes) 2 heaped tbsp tomato purée (or domates salçasi) Small bunch fresh flatleaf parsley, finely chopped, plus extra to serve 200g 20% fat British beef mince Dried sumac for sprinkling 35g toasted pine nuts 1 tbsp pomegranate molasses (optional) Sliced cucumber, red onion and cherry tomatoes dressed with red wine vinegar and olive oil to serve Method For the dough, mix the flour, salt, yeast and sugar in a medium bowl. Mix the sunflower oil, egg and water in a jug, then stir into the dry ingredients to form a sticky dough. Tip out onto a lightly floured surface and knead for a few minutes until the dough becomes smooth and elastic. Put in a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hour. Meanwhile, put the onion, green pepper, ground spices, chilli, tomato purée and parsley in a food processor and whizz until the veg is finely chopped. Add the meat and plenty of salt and stir to combine (don’t whizz). Set aside. Heat the oven to 200°C/180°C fan/gas 6. Once the dough has risen, punch it down, knead for another minute or so, then divide in half. Roll each piece out to 4mm thick on a well floured surface, keeping the remaining dough covered with a tea towel. Once both are rolled, leave to rise again for 15 minutes, covered with clean tea towels. When ready, divide the topping between the bases, spreading it to the edges of the dough. Transfer to baking sheets, then bake for 10-15 minutes until the base is blistering and the topping is cooked. Remove from the oven, sprinkle with the sumac and pine nuts, then drizzle over the pomegranate molasses, if using. Serve hot, scattered with cucumber, red onion, tomatoes and extra parsley. Nutrition 501kcals Calories 24.8g (5.5g saturated) Fat 21.5g Protein 45.7g (7.4g sugars) Carbs 4.7g Fibre 1g Salt Per ½ Lahmacun Make Ahead Make the topping mixture up to 24 hours in advance and keep in the fridge. Cook smarter Domates salçasi, a Turkish tomato paste, is available from Turkish shops and at melburyandappleton.co.uk.
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Portion size: Serves 4; makes 2 - Hands-on time 40 min, oven time 20 min, plus rising - Difficulty: easy [Save](https://www.deliciousmagazine.co.uk/login/ "Save recipe") [Print](https://www.deliciousmagazine.co.uk/recipes/lahmacun/ "Print recipe") Send Lahmacun is a traditional Middle Eastern flatbread recipe that is also known as Turkish Pizza. We’ve topped our version with beef mince, spices and toasted pine nuts. adslot-recipe-1 - [Ingredients](https://www.deliciousmagazine.co.uk/recipes/lahmacun/#ingredients) - [Method](https://www.deliciousmagazine.co.uk/recipes/lahmacun/#method) - [Nutrition](https://www.deliciousmagazine.co.uk/recipes/lahmacun/#nutrition) ![lock](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious-magazine/img/lock.png) Join [Extradelicious](https://www.deliciousmagazine.co.uk/subscribe/?group=7) to unlock Cook Mode ## Ingredients For the dough - 200g strong white bread flour, plus extra to dust - ½ tsp salt - 7g fast-action dried yeast - ¼ tsp caster sugar - 40ml sunflower oil, plus extra for oiling - 1 medium free-range egg - 75ml lukewarm water For the topping - ½ onion, finely chopped - 1 green pepper, finely chopped - ½ heaped tsp ground cinnamon - ¼ tsp ground allspice - Scant tsp ground cumin - 1 tsp aleppo chilli flakes (or ½ tsp regular chilli flakes) - 2 heaped tbsp tomato purée (or domates salçasi) - Small bunch fresh flatleaf parsley, finely chopped, plus extra to serve - 200g 20% fat British beef mince - Dried sumac for sprinkling - 35g toasted pine nuts - 1 tbsp pomegranate molasses (optional) - Sliced cucumber, red onion and cherry tomatoes dressed with red wine vinegar and olive oil to serve adslot-recipe-3 ![lock](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious-magazine/img/lock.png) Join [Extradelicious](https://www.deliciousmagazine.co.uk/subscribe/?group=7) to unlock Cook Mode ## Method 1. For the dough, mix the flour, salt, yeast and sugar in a medium bowl. Mix the sunflower oil, egg and water in a jug, then stir into the dry ingredients to form a sticky dough. Tip out onto a lightly floured surface and knead for a few minutes until the dough becomes smooth and elastic. Put in a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hour. 2. Meanwhile, put the onion, green pepper, ground spices, chilli, tomato purée and parsley in a food processor and whizz until the veg is finely chopped. Add the meat and plenty of salt and stir to combine (don’t whizz). Set aside. 3. Heat the oven to 200°C/180°C fan/gas 6. Once the dough has risen, punch it down, knead for another minute or so, then divide in half. Roll each piece out to 4mm thick on a well floured surface, keeping the remaining dough covered with a tea towel. Once both are rolled, leave to rise again for 15 minutes, covered with clean tea towels. 4. Recipe continues after advertising adslot-recipe-4 5. When ready, divide the topping between the bases, spreading it to the edges of the dough. Transfer to baking sheets, then bake for 10-15 minutes until the base is blistering and the topping is cooked. Remove from the oven, sprinkle with the sumac and pine nuts, then drizzle over the pomegranate molasses, if using. Serve hot, scattered with cucumber, red onion, tomatoes and extra parsley. ## Nutrition - 501kcals Calories - 24\.8g (5.5g saturated) Fat - 21\.5g Protein - 45\.7g (7.4g sugars) Carbs - 4\.7g Fibre - 1g Salt Per ½ Lahmacun ## Make Ahead Make the topping mixture up to 24 hours in advance and keep in the fridge. ## Cook smarter Domates salçasi, a Turkish tomato paste, is available from Turkish shops and at melburyandappleton.co.uk. adslot-recipe-5 ## Alternative recipes [Save Recipe](https://www.deliciousmagazine.co.uk/login/) [![Lahmacun](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/645635-1-eng-GB_turkish-pide-541x500.jpg)](https://www.deliciousmagazine.co.uk/recipes/turkish-spiced-beef-pide/) ### [Turkish spiced beef pide](https://www.deliciousmagazine.co.uk/recipes/turkish-spiced-beef-pide/) [Save Recipe](https://www.deliciousmagazine.co.uk/login/) [![Pide dough](https://www.deliciousmagazine.co.uk/wp-content/uploads/2022/06/GettyImages-1166355046_2-623x500.jpg)](https://www.deliciousmagazine.co.uk/recipes/pide-dough/) ### [Pide dough](https://www.deliciousmagazine.co.uk/recipes/pide-dough/) [Save Recipe](https://www.deliciousmagazine.co.uk/login/) [![Three cheese pide](https://www.deliciousmagazine.co.uk/wp-content/uploads/2022/07/p83-Three-Cheese-Pide-623x500.jpg)](https://www.deliciousmagazine.co.uk/recipes/three-cheese-pides-with-egg-and-salsa-verde/) ### [Three-cheese pides with egg and salsa verde](https://www.deliciousmagazine.co.uk/recipes/three-cheese-pides-with-egg-and-salsa-verde/) [Save Recipe](https://www.deliciousmagazine.co.uk/login/) [![Pide](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/10/turkish-pide-623x500.jpg)](https://www.deliciousmagazine.co.uk/recipes/turkish-pide-with-marinated-artichokes-broccoli-and-cheese/) ### [Turkish pide with marinated artichokes, broccoli and cheese](https://www.deliciousmagazine.co.uk/recipes/turkish-pide-with-marinated-artichokes-broccoli-and-cheese/) ## Rate and review ### Rate You must be logged in to rate a recipe, [click here to login](https://www.deliciousmagazine.co.uk/login/?redirect_to=https%3A%2F%2Fwww.deliciousmagazine.co.uk%2Frecipes%2Flahmacun%2F). ### Leave a comment, question or tip [Cancel comment](https://www.deliciousmagazine.co.uk/recipes/lahmacun/#respond) ## Just for you Looking for inspiration? Receive the latest recipes straight to your inbox with our newsletter By joining our newsletter you agree to our [Privacy Policy](https://www.deliciousmagazine.co.uk/privacy-policy/) adslot-recipe-6 ## You might like [In the kitchen ![pide](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/10/PIDE-cover-623x500.jpg)](https://www.deliciousmagazine.co.uk/how-to-make-turkish-style-pizzza/) ### [How to make Turkish-style pizza](https://www.deliciousmagazine.co.uk/how-to-make-turkish-style-pizzza/) [Learn ![Turkish-style pizza](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/03/PIDE-cover-623x500.jpg)](https://www.deliciousmagazine.co.uk/what-to-do-with-leftover-turkish-chilli-flakes/) ### [What to do with leftover Turkish chilli flakes](https://www.deliciousmagazine.co.uk/what-to-do-with-leftover-turkish-chilli-flakes/) ## More inspiration [![Ploughman's pizza](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/02/ploughmanas-pizza-623x500.jpg)](https://www.deliciousmagazine.co.uk/collections/pizza-recipes/) ### [Pizza recipes](https://www.deliciousmagazine.co.uk/collections/pizza-recipes/) ## More to discover - [About](https://www.deliciousmagazine.co.uk/about/) - [Food team](https://www.deliciousmagazine.co.uk/meet-the-food-team/) - [Contact](https://www.deliciousmagazine.co.uk/contact/) - [Sitemap](https://www.deliciousmagazine.co.uk/sitemap/) - [Cookies](https://www.deliciousmagazine.co.uk/cookie-policy/) - [Privacy policy](https://www.deliciousmagazine.co.uk/privacy-policy/) - [Advertise](https://www.deliciousmagazine.co.uk/want-to-advertise-with-delicious/) delicious. magazine is a part of Eye to Eye Media Ltd © 2025 Find it online: https://www.deliciousmagazine.co.uk/recipes/lahmacun/
Readable Markdown	- [Ingredients](https://www.deliciousmagazine.co.uk/recipes/lahmacun/#ingredients) - [Method](https://www.deliciousmagazine.co.uk/recipes/lahmacun/#method) - [Nutrition](https://www.deliciousmagazine.co.uk/recipes/lahmacun/#nutrition) ![lock](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious-magazine/img/lock.png) ## Ingredients For the dough - 200g strong white bread flour, plus extra to dust - ½ tsp salt - 7g fast-action dried yeast - ¼ tsp caster sugar - 40ml sunflower oil, plus extra for oiling - 1 medium free-range egg - 75ml lukewarm water For the topping - ½ onion, finely chopped - 1 green pepper, finely chopped - ½ heaped tsp ground cinnamon - ¼ tsp ground allspice - Scant tsp ground cumin - 1 tsp aleppo chilli flakes (or ½ tsp regular chilli flakes) - 2 heaped tbsp tomato purée (or domates salçasi) - Small bunch fresh flatleaf parsley, finely chopped, plus extra to serve - 200g 20% fat British beef mince - Dried sumac for sprinkling - 35g toasted pine nuts - 1 tbsp pomegranate molasses (optional) - Sliced cucumber, red onion and cherry tomatoes dressed with red wine vinegar and olive oil to serve ![lock](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious-magazine/img/lock.png) ## Method 1. For the dough, mix the flour, salt, yeast and sugar in a medium bowl. Mix the sunflower oil, egg and water in a jug, then stir into the dry ingredients to form a sticky dough. Tip out onto a lightly floured surface and knead for a few minutes until the dough becomes smooth and elastic. Put in a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hour. 2. Meanwhile, put the onion, green pepper, ground spices, chilli, tomato purée and parsley in a food processor and whizz until the veg is finely chopped. Add the meat and plenty of salt and stir to combine (don’t whizz). Set aside. 3. Heat the oven to 200°C/180°C fan/gas 6. Once the dough has risen, punch it down, knead for another minute or so, then divide in half. Roll each piece out to 4mm thick on a well floured surface, keeping the remaining dough covered with a tea towel. Once both are rolled, leave to rise again for 15 minutes, covered with clean tea towels. 4. When ready, divide the topping between the bases, spreading it to the edges of the dough. Transfer to baking sheets, then bake for 10-15 minutes until the base is blistering and the topping is cooked. Remove from the oven, sprinkle with the sumac and pine nuts, then drizzle over the pomegranate molasses, if using. Serve hot, scattered with cucumber, red onion, tomatoes and extra parsley. ## Nutrition - 501kcals Calories - 24\.8g (5.5g saturated) Fat - 21\.5g Protein - 45\.7g (7.4g sugars) Carbs - 4\.7g Fibre - 1g Salt Per ½ Lahmacun ## Make Ahead Make the topping mixture up to 24 hours in advance and keep in the fridge. ## Cook smarter Domates salçasi, a Turkish tomato paste, is available from Turkish shops and at melburyandappleton.co.uk.
Shard	23 (laksa)
Root Hash	18442972189906706423
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