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1. Shard Calculation

Query:

Response:

Calculated Shard: 68 (from laksa148)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa068.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.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/","crawl_time":1775077415,"first_indexed_time":1712720083,"http_code":200,"src_unparsed":"com,easyonlinebakinglessons!www,\/lahmacun-turkish-meat-flatbread\/ s443","src_root_hash":"6530812535211608268","history_drop_reason":null,"meta_title":"Lahmacun – Turkish Meat Flatbread – Caroline's Easy Baking Lessons","meta_descriptions":["This Lahmacun - Turkish meat flatbread is a popular authentic recipe, yeast-free & easy to make, on the stove or in the oven. Perfect for Ramadan or any time of the year. Lahmacun - Turkish Meat Flatbread Homemade Turkish Flatbread\/Pizza **Click to jump to section What Is Lahmacun? Lahmacun (pronounced 'laa-ma-june'), is a type of…"],"attrs_boilerpipe_text":"This Lahmacun - Turkish meat flatbread is a popular authentic recipe, yeast-free & easy to make, on the stove or in the oven.  Perfect for Ramadan or any time of the year.\nHomemade Turkish Flatbread\/Pizza\n**Click to jump to section\nWhat Is Lahmacun?\nLahmacun (pronounced ‘\nlaa-ma-june’\n), is a type of Turkish flatbread, that is topped with a thin layer of a meat & vegetable paste topping.  Known by some other names, (such as Lahmajun, or Lahmadjo) in Middle Eastern countries, I am concentrating on the Turkish version in this recipe.\nWhat Is Lahmacun Made Of?\nWhat Is Turkish Flatbread made Of?  Well it is made from a very simple yeast free dough for the base (known as\nYufka\n–\n‘yoof-ca’\n).  The topping is made from either minced\/ground beef or lamb combined with pepper paste & vegetables.\nDifference Between Lahmacun & Pizza\nSome refer to Lahmacun as a\nTurkish pizza\n, however Lahmacun has a much thinner base, and is yeast-free.  The topping can be similar, but for Turkish Lahmacun the topping is processed into a thick slightly chunky paste, making it quicker to cook.\nTurkey also has Pide, that is more like a pizza, in that the dough is yeast based and toppings are similar.  The only difference is that the Pide is oval or boat-shaped’.  Here is my recipe for\nPide – Turkish Pizza\n.   Another yeast-based Turkish bread is my\nRamazan Pidesi.\n(Both below)\nWhy Make This Recipe?\nWhy use my recipe to make Lahmacun over other recipes?\nWell many many English recipes are not what I would call ‘authentic’ or ‘traditional’.  Turkey is a big country and there are regional variations of many of their dishes.\nHowever, there will not be big differences in them.  In other countries, you might not be able to easily source specific ingredients, so in those instances, these recipes should not be described and titled as ‘Traditional’ or ‘Authentic’.\nSo why my recipe then?  Well I have been\nmarried to a Turk for 25 years\n.  So when I was teaching myself how to bake, I also learned to successfully make several Turkish meals & bakes.  These are based on how my husband likes them, has had them in Turkey and how they have developed over numerous testings!  He is tough to please so they can’t be too bad for a Scottish gal!\nTry my latest recipe, Börek –\nTurkish Cheese & Spinach Pastry\n.\nHis Turkish friends have also been willing taste testers for my Turkish bakes.  Check out some more of my\nTurkish recipes\n.\nIngredients & Substitutions\nFor the base:\nFlour\nSalt\nWarm Water\nFor The Topping:\nMinced\/Ground Meat\nBell Peppers\nOnion\nTurkish Peppers\nGarlic\nPepper\/Tomato Paste\nFlat Leaf Parsley\nExtra Virgin Olive Oil\nFlour\nPlain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour will all work for the Turkish flatbread base.  No self-raising flour or yeast, as this is an unleavened bread recipe.\nWarm Water\nWarm water is used to make the base, instead of cold water, as it helps break down the gluten found in the flour, & hence makes kneading the dough much easier.\nMinced\/Ground Meat\nTurkish Lahmacun is made with either minced\/ground beef or lamb.  With no need to pre-cook.\nOil\nI use Extra Virgin Olive Oil, but virgin olive oil or olive oil will all work too.\nPeppers\nThis recipe uses red & green bell peppers, as well as hot Turkish peppers (which are a long, mild & hot chilli pepper as seen in the photos).  You could substitute with more bell peppers, or use some small chilli peppers.  Onions are also used but not in the photo.\nPaste\nTypically this Turkish version of Lahmacun uses a pepper paste.  This can be found in foreign food shops should you need for using in something else, or simply use tomato paste as a good substitute.\nParsley\nLike a lot of Turkish recipes, flat leaf parsley is a very popular ingredient.  Used in the topping, it is also often used when serving too.  Regular parsley can also be used, or dried parsley for the topping mixture if need be.\n**\nNote, the ingredient amounts are listed in the Recipe Card at the end of the post.\nDry-fry Or Bake\nI prefer to make these meat topped flatbreads by dry-frying on the stove-top.  You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone.  The photo collage show one dry-fried and one baked, where the baked is more crispy and harder to roll & wrap.\nStep-By-Step Instructions\n1. You can begin by preparing the topping or start with the base which needs time to rest.  However, making the topping first will allow flavours to develop more.  You could also make the topping the night before & wrap and store in the fridge.\n2. Chop the vegetables enough that you can then place in a food processor or blender.  Add the oil, parsley, garlic, pepper\/tomato paste & minced\/ground meat, before processing to a chunky paste consistency. (See Photo 1).  Cover & place in the fridge till ready to use.   **If your processor is small, you could do in 2 batches.\n3. Prepare the dough for the base of the Lahmacun by adding flour & salt to a stand mixer bowl & mix through.\n4. Add all of the warm water to the flour, use the\n‘k-mixing’ paddle\n, and let the stand mixer work in the liquid until you have a dough that is coming together & is just a little sticky.  (See Photo 2).\nSince different flour, where & how it is milled varies, the amount of liquid it will absorb can be different.  Therefore, you might need to add more flour than listed to get the right consistency.  See Photo 2 & the video.\n5. Next swap over to the\nkneading attachment\nand knead for\n5 minutes\n.  (I like to knead for 3 minutes, turn the dough over & knead for 2 more minutes). The dough will be much more smooth and in the video you will see me stretch the dough, and how silky it looks.  See Photo 3.\n6. Flour some baking\/parchment paper or a worktop\/counter and scrape the dough out of the bowl.\n7. Prepare some baking\/parchment paper for placing the balls of dough on.  I like to place on top of a tray, and I dust flour on top of the paper.\n8.Next, flour your hands and divide the dough into 6 pieces.  I tend to weigh the dough since I am usually make a LOT of Lahmacun!  They will be about\n60g\/2 oz\n.  (See Photo 4 below).\n9. Flour your hands again and roll each piece of dough into a nice tight ball.  In the video I demonstrate my technique for this.  A kind of pull the ends or corners of the dough under itself, repeat this motion while it tightens the dough and creates tension on the surface, making it a smooth ball of dough.  See Photo 4.\n10.  Repeat for all pieces of dough and place on the floured baking\/parchment paper.  Then sprinkle some flour on top of the balls of dough & place a damp tea-towel on top before leaving to rest for\nat least 2 hours\n.  (This allows the gluten to relax but also to make rolling out thin a lot easier). **You also could also have prepared the topping at this stage if you like.**\n11. Once the dough has rested, find a plate that is about the same diameter of the frying pan you will use.  Lahmacun are usually about 22 – 25cm (9 – 10″) in diameter.  (So if you don’t have a large enough frying pan you can oven bake with a pizza stone).  We are looking for nearer to a dinner plate size than a side plate.   Cut some baking\/parchment paper a little wider than the plate and make a crease or fold to make the paper a square shape.  See Photo 5 where I have labelled the fold line. This is used as a guide when rolling out the dough and since you will be making more than one, it is very handy to use.\n12. Make sure your paper is floured as well as your rolling pin (here I am using a Turkish rolling pin called an Oklava that is longer and much thinner).\n13. Place the ball of dough in the centre of the paper and carefully roll out, rotating the dough every so often, as well as lifting, adding more flour and then turning the dough over, before continuing rolling.  Roll out to a little smaller than the guide size and you should have a thin dough that is not sticky & easy to move.  (See Photo 5).\n14. Now add about 3 good tbsp’s worth of the topping to the Lahmacun base and spread out almost to the edges, using a palette knife or butter knife, in a thin layer.  See Photo 6.\n15. It is ideal to prepare just one Lahmacun at a time if you are dry frying, and working on your own.  (If not, have each base on paper ready to go and\ndo not stack them\n.)\n16. Heat your frying pan on a medium heat (no oil needed) and very carefully lift the prepared base onto the pan.  There is no simple way to do this.  You can try sliding off into the pan, but I found lifting and getting my hands under the base easier (just be careful not to let it stretch too much), and just spreading out neater once in the frying pan.  Just be careful not to burn yourself.  (See Photo 7).\n17. Place a lid on top of the frying pan and leave to cook.\nThe ends will be crisp and underside will have brown spots.  You can use a food thermometer to check that the meat is fully cooked.  The safe spot for beef is at temperature of at least\n71.1°c (160°f)\n1\n.   Mine cooked in about 5 – 6 minutes.  **If you find the base is ready but not the meat, lower the temperature and make sure you are using a lid that seals well to allow the meat to cook through.  (You could also finish off in an air fryer).\n18. Use a spatula to remove the Lahmacun from the pan.  Place on a plate with a little paper on top, before covering with a clean tea-towel.\n19.  Cook the rest of the Lahmacun and place the 2nd on top of the 1st one, with meat side down.  Then place the rest of them meat side down too, with the tea-towel on top.  This keeps them warm and helps them be soft enough to wrap.\n20. While the Lahmacun are cooking, you can prepare some filling to have inside them rolled up.  Slice some tomatoes, some hot peppers and you can finely slice onion, that you can toss in some Sumac seasoning and lemon juice if you like.  Flat leaf parsley is very common in Turkish cooking\/baking, so wash some of that and leave to dry.\n21. Once ready to eat, serve a Lahmacun as a rolled up wrap, with the tomato & pepper slices, flat leaf parsley and the seasoned onion as prepared above.\n22.  Simply roll up and enjoy!  Turkey’s favourite drinks to accompany such foods is strong sweet tea (\nÇay\n– pronounced\n‘ch-eye’\n), or\nAyran\n(\n‘eye-ran’\n).  You can actually buy this in some Asda stores here in the UK in the foreign food chiller section.  Some Asian shops will also sell it.  But you can make you own.  It is  basically a salty, water-downed yoghurt drink.  To learn how to make your own, here is a recipe by my Turkish friend Ayla, on her website\nCooking Gorgeous\nwith truly authentic Turkish recipes –\nHow To Make Ayran (Turkish Yoghurt Drink)\n.\n**See the Ayran carton in the back of this photo**\nStoring\nStore the homemade Turkish Lahmacun in food bags or a sealed container, once they have cooled down, alternating them so meat sides are facing each other.  You can warm just a little in an air fryer for just a minute or two to take the cold edge off it.  Will last about 2 days if stored correctly in the fridge.\nVariations\nTry some tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian\/vegan alternative topping.\nRecipe Card\nScales or measuring cups\nMeasuring Spoons\nStand-mixer\n(mixing & dough attachments)\nChopping board & knife\nFood processor or blender\nBaking\/parchment paper\nRolling Pin\nFlour for dusting\nFrying Pan\/Skillet\n(medium sized, 22-25cm\/9-10\" diameter)\nSpatula\nTea-Towel\nBase Ingredients\n230\ngrams\nPlain\/A.P. Flour\n(8 oz, 1¾ rounded cups, or Strong\/Bread flour)\n¼\ntsp\nSalt\n150\nml\nWarm Water\n(7¾ fl oz, ⅔ cup)\nTopping Ingredients\n200\ngrams\nMinced\/Ground Beef\n(7 oz, or minced\/ground lamb)\n1\nOnion\n(medium)\n2\nBell Peppers\n(red & green)\n1\nTurkish (hot) Pepper\n(optional*)\n1\nTomato\n(medium)\n1\nClove\nMinced Garlic\n(mince\/grate or use a garlic press)\n1\ntbsp\nTomato Paste\n(Pepper paste more authentic*)\n50\nml\nExtra Virgin Olive Oil\n(1⅔ fl oz, scant ¼ cup, 3½ tbsp)\nHandful Of Flat Leaf Parsley\nFor An Optional Filling\nParsley, Tomato, Onion, Pepper\n(Sumac & lemon juice for onion, optional)\n* Denotes see notes\nGet Recipe Ingredients\nPrepare Topping\nChop the\n1 Onion\n,\n2 Bell Peppers\n,\n1 Turkish (hot) Pepper\n&\n1 Tomato\nbefore adding to a food processor or blender, with the\n1 Clove Minced Garlic\n,\nHandful Of Flat Leaf Parsley\n,\n1 tbsp Tomato Paste\n&\n50 ml Extra Virgin Olive Oil\n.  Process lightly before adding in the\n200 grams Minced\/Ground Beef\n.  Process to a slightly chunky paste consistency. (See Photo 1 above & video for reference).  Cover & pop in the fridge for at least 30minutes or till ready to use.   **If your processor is small, do in 2 batches**.\nPrepare Base Dough\nAdd\n230 grams Plain\/A.P. Flour\n&\n¼ tsp Salt\nto a stand mixer bowl & mix together.  Add all of the\n150 ml Warm Water\nto the flour & mix together using the\n‘k-mixing’ paddle\nuntil a dough is coming together & is a little sticky.  *Add a little more warm if required.\nSwap for the\nkneading attachment\/Dough Hook\n& knead for 3 minutes before turning the dough over & kneading another 2 minutes.  The dough will be stretchy and smooth now.\nFlour baking\/parchment paper or a worktop\/counter and scrape the dough out of the bowl.  With floury hands, divide the dough into 6 pieces. They will be about\n60g\/2 oz\nif you want to weigh them.\nFlour your hands & roll each piece of dough into a tight smooth ball.   (In the video I demonstrate my technique for this).\nRest Dough\nFlour a baking\/parchment paper before placing the 6 balls of dough down and dust with some more flour, before covering with a damp tea-towel.   Rest the dough for\nat least 2 hours\n.  **You also could also have prepared the topping at this stage.**\nForm Flatbread Base\nRoll out one ball of dough on floured paper or worktop\/counter, till thin and about 22 – 25cm (9 – 10″) in diameter (but not too big for your frying pan\/skillet).\nAdd 3 good tbsp’s worth of topping mixture to the Lahmacun base and spread into a thin layer, nearly all the way to the edges.\nCook The Flatbreads\nWarm the frying pan\/skillet on medium heat with no oil.  Carefully lift the Lahmacun onto the pan and fix in position, being careful not to stretch too much when lifting.\nPlace a lid on top and leave to cook for about 5 – 6 minutes until ends are crispy, meat is cooked & the underside has brown spots.  (If you want to use a food thermometer, beef\/lamb is safe once at least\n71.1°c (160°f)\n1\n.)\nTransfer to a large plate, cover with a piece of baking\/parchment paper & then a clean towel while you prepare & cook the rest.  (*Roll out & top the flatbread while one is cooking)\nAlternate stacking the cooked Lahmacun, so that the meat sides are facing each other, & top with the tea-towel to keep warm & soft enough for rolling.\nServing & Storing\nFor serving, rolling up the Lahmacun with some extra filling inside is very popular.  Slice some\nParsley, Tomato, Onion, Pepper\nand you can also add some Sumac & lemon juice to thin sliced onion if you like.\nAdd to the centre of the flatbread, roll up & enjoy with hot sweet tea (\nÇay)\n, or popular Turkish drink\nAyran\n(a salty watered-down yoghurt drink). Check out this recipe fo\nHomemade Ayran\n.\nStore the Turkish flatbreads in food bags or in foil first, (alternating the stacking so meat sides are facing each other), & they will be fine for up to 2 days in the fridge.  You can warm just a little in an air fryer for just a minute or two to take the cold edge off it.\nFlour\n– Plain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour work.\nWarm Water\n– helps break down the gluten & makes kneading the dough much easier.\nMeat\n– make with either minced\/ground beef or lamb.  No need to pre-cook.\nOil\n– Extra Virgin Olive Oil, with virgin olive oil or olive oil as an alternative.\nPeppers\n– red & green bell peppers used as well as Turkish peppers, but you can use any hot pepper you can source.  Or omit for lest spicy topping & add one more bell pepper or tomato.\nPaste\n– pepper taste is traditional but tomato paste also works well.\nParsley\n– flat leaf parsley is used.  Regular parsley can also be used, or dried parsley for the topping mixture.\nMethod Of Cooking\n– I prefer dry-frying on the stove-top. You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone.\nVariations\n– try tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian\/vegan alternative topping.\n*\nTimings\n– are approximate & based on cooking time of 5-6 minutes each & rolling\/topping one flatbread while cooking. \nMore detailed information, instructions & process photos can be found before this Recipe Card.\nReference\n–\n1 \nsafe beef\/lamb temperature @\nhttps:\/\/ask.usda.gov\/s\/article\/What-are-cooking-times-for-lamb.\nTry my Ramazan Pidesi, another\nTurkish Ramadan flatbread\nor\nPide – Turkish Pizza\n, both using a quicker method.  Or better still, try\nyeast-free\nPoğaça\n– cheese stuffed rolls.\nNutritional Information\n– is approximate & based on making 6 equal sized Lahmacun from the ingredients listed above.  Make smaller or bigger & values will change.  All information from website\nMyFitnessPal.com\nNutrition Facts\nLahmacun – Turkish Meat Flatbread\nServing Size\n1 flatbread\nAmount per Serving\nCalories\n% Daily Value*\nFat\n11\ng\n17\n%\nSaturated Fat\n2.1\ng\n13\n%\nPolyunsaturated Fat\n0.9\ng\nMonounsaturated Fat\n5.7\ng\nCholesterol\n20.8\nmg\n7\n%\nSodium\n129.2\nmg\n6\n%\nPotassium\n207.7\nmg\n6\n%\nCarbohydrates\n34.7\ng\n12\n%\nFiber\n3.3\ng\n14\n%\nSugar\n3.9\ng\n4\n%\nProtein\n12\ng\n24\n%\n* Percent Daily Values are based on a 2000 calorie diet.\nSubscribe For More Recipes\nWant more great recipes, tips, baking information and newsletters?  Then please consider subscribing by adding your email address below.  Be sure to check for a confirmation email & respond back, so you can follow me & receive your free emails.  Your personal information will not be shared with a third party.\nFollow me on social media:\nHappy Learning & Baking!\nCaro x\nLahmacun – Turkish Meat Flatbread\nSearch For Something You Fancy!\nCaroline’s Easy Baking Lessons\nReference:\nMinced\/Ground beef or lamb safely cooked temperature, taken from AskUSDA @ https:\/\/ask.usda.gov\/s\/article\/What-are-cooking-times-for-lamb\n↩︎\nPost navigation","attrs_markdown":"[Skip to content](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#main)\n\nCheck Out The [*\\*AIR FRYER RECIPES\\**](https:\/\/www.easyonlinebakinglessons.com\/category\/air-fryer\/)\n\n- [About](https:\/\/www.easyonlinebakinglessons.com\/about-2\/)\n  - [Privacy Policy](https:\/\/www.easyonlinebakinglessons.com\/about\/privacy-policy\/)\n  - [Contact](https:\/\/www.easyonlinebakinglessons.com\/contact-2\/)\n- [Blog](https:\/\/www.easyonlinebakinglessons.com\/blog\/)\n- [Home](https:\/\/www.easyonlinebakinglessons.com\/)\n- [Food Photography](https:\/\/www.easyonlinebakinglessons.com\/food-photography-2\/)\n\n[The Index](https:\/\/www.easyonlinebakinglessons.com\/recipe-index\/)\n\n[![Caroline's Easy Baking Lessons](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2023\/09\/mixer-logo-9.jpeg?fit=898%2C417&ssl=1)](https:\/\/www.easyonlinebakinglessons.com\/)\n\n- [Lessons](https:\/\/www.easyonlinebakinglessons.com\/lessons\/)\n  - 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flatbread with slices of tomoato, onion & pepper on top.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-close-1bb-e1708716500397.jpg?fit=1055%2C970&ssl=1)\n\n![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread with slices of tomoato, onion & pepper on top.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-close-1bb-e1708716500397.jpg?fit=1055%2C970&ssl=1)\n\n```\nThis Lahmacun - Turkish meat flatbread is a popular authentic recipe, yeast-free & easy to make, on the stove or in the oven.  Perfect for Ramadan or any time of the year.\n```\n## Lahmacun – Turkish Meat Flatbread\nHomemade Turkish Flatbread\/Pizza\n\n[Jump to Recipe](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#recipe)\n\n[Jump to Video](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#recipe-video)\n\n[Print Recipe](https:\/\/carolines_easy_baking_lessons.jupiter.shop\/print?source=https%3A%2F%2Fwww.easyonlinebakinglessons.com%2Flahmacun-turkish-meat-flatbread%2F&externalId=89251&recipeId=37ec2771-f518-4a83-8b88-a369b284e402)\n\n![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread folded, on top of a few more in a stack.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-close-2bb.jpg?resize=1024%2C1024&ssl=1)\n\n![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread folded, on top of a few more in a stack.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-close-2bb-1024x1024.jpg)\n\nTable of Contents\n\n- [What Is Lahmacun?](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#what-is-lahmacun)\n- [Why Make This Recipe?](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#why-make-this-recipe)\n- [Ingredients & Substitutions](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#ingredients--substitutions)\n- [Dry-fry Or Bake](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#dryfry-or-bake)\n- [Step-By-Step Instructions](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#stepbystep-instructions)\n- [Recipe Card](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#recipe-card)\n\n*\\*\\*Click to jump to section*\n***\n![Close shot of rolled up, filled wrap with tomoato and onion visible, wrapped in foil and on top of a ground meat and vegetable topped Turkish Lahmacun flatbread.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-rolled-up-in-foil-bb.jpg?resize=924%2C1024&ssl=1)\n\n![Close shot of rolled up, filled wrap with tomoato and onion visible, wrapped in foil and on top of a ground meat and vegetable topped Turkish Lahmacun flatbread.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-rolled-up-in-foil-bb-924x1024.jpg)\n\n### What Is Lahmacun?\nLahmacun (pronounced ‘*laa-ma-june’*), is a type of Turkish flatbread, that is topped with a thin layer of a meat & vegetable paste topping. Known by some other names, (such as Lahmajun, or Lahmadjo) in Middle Eastern countries, I am concentrating on the Turkish version in this recipe.\n\n#### What Is Lahmacun Made Of?\nWhat Is Turkish Flatbread made Of? Well it is made from a very simple yeast free dough for the base (known as ***Yufka*** *–‘yoof-ca’*). The topping is made from either minced\/ground beef or lamb combined with pepper paste & vegetables.\n***\n![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-extra-close-bb.jpg?resize=1024%2C1024&ssl=1)\n\n![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-extra-close-bb-1024x1024.jpg)\n\n#### Difference Between Lahmacun & Pizza\nSome refer to Lahmacun as a [*Turkish pizza*](https:\/\/www.easyonlinebakinglessons.com\/pide-homemade-turkish-pizza\/), however Lahmacun has a much thinner base, and is yeast-free. The topping can be similar, but for Turkish Lahmacun the topping is processed into a thick slightly chunky paste, making it quicker to cook.\n\nTurkey also has Pide, that is more like a pizza, in that the dough is yeast based and toppings are similar. The only difference is that the Pide is oval or boat-shaped’. Here is my recipe for *[Pide – Turkish Pizza](https:\/\/www.easyonlinebakinglessons.com\/pide-homemade-turkish-pizza\/)*. Another yeast-based Turkish bread is my *[Ramazan Pidesi.](https:\/\/www.easyonlinebakinglessons.com\/ramazan-pidesi-special-turkish-bread-by-my-quicker-method\/)* (Both below)\n***\n![Close photo of 2 slices of cheese and tomato topped Turkish pizza on a pink plate, with pink napkin, Turkish flag symbol and text '2 Hour Turkish Pide Pizza'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/Turkish-Pide-Pizza-Youtube-Thumbnail-bb.jpg?resize=1200%2C675&ssl=1)\n\n![Close photo of 2 slices of cheese and tomato topped Turkish pizza on a pink plate, with pink napkin, Turkish flag symbol and text '2 Hour Turkish Pide Pizza'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/Turkish-Pide-Pizza-Youtube-Thumbnail-bb.jpg)\n\n![Photo collage of Turkish ramazan pidesi bread.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2023\/04\/ramazan-pidesi-youtube-4bb.jpg?resize=1200%2C609&ssl=1)\n\n![Photo collage of Turkish ramazan pidesi bread.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2023\/04\/ramazan-pidesi-youtube-4bb.jpg)\n\n***\n### Why Make This Recipe?\n![](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-wrapped-2bb.jpg?resize=1024%2C1024&ssl=1)\n\n![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-wrapped-2bb-1024x1024.jpg)\n\n***Why use my recipe to make Lahmacun over other recipes?***\n\nWell many many English recipes are not what I would call ‘authentic’ or ‘traditional’. Turkey is a big country and there are regional variations of many of their dishes.\n\nHowever, there will not be big differences in them. In other countries, you might not be able to easily source specific ingredients, so in those instances, these recipes should not be described and titled as ‘Traditional’ or ‘Authentic’.\n***\n![](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-3bb.jpg?resize=1024%2C1005&ssl=1)\n\n![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-3bb-1024x1005.jpg)\n\nSo why my recipe then? Well I have been ***married to a Turk for 25 years***. So when I was teaching myself how to bake, I also learned to successfully make several Turkish meals & bakes. These are based on how my husband likes them, has had them in Turkey and how they have developed over numerous testings! He is tough to please so they can’t be too bad for a Scottish gal\\!\n\nTry my latest recipe, Börek – *[Turkish Cheese & Spinach Pastry](https:\/\/www.easyonlinebakinglessons.com\/borek-turkish-cheese-spinach-pastry\/)*.\n\nHis Turkish friends have also been willing taste testers for my Turkish bakes. Check out some more of my *[Turkish recipes](https:\/\/www.easyonlinebakinglessons.com\/tag\/turkish\/)*.\n***\n### Ingredients & Substitutions\n![Overhead of white marble table with labelled bowls of salt, flour & water, with text.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-ingredients-labelled-1bb.jpg?resize=829%2C1024&ssl=1)\n\n![Overhead of white marble table with labelled bowls of salt, flour & water, with text.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-ingredients-labelled-1bb-829x1024.jpg)\n\n**For the base:**\n\n- Flour\n- Salt\n- Warm Water\n\n**For The Topping:**\n\n- Minced\/Ground Meat\n- Bell Peppers\n- Onion\n- Turkish Peppers\n- Garlic\n- Pepper\/Tomato Paste\n- Flat Leaf Parsley\n- Extra Virgin Olive Oil\n\n***\n![Overhead photo of table top with bowls and ingredients for Lahmacun flatbread - flat leaf parsley, tomoato, onion, paste, meat, peppers & oil. ](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-topping-ingredients-labelled-2bb.jpg?resize=775%2C1024&ssl=1)\n\n![Overhead photo of table top with bowls and ingredients for Lahmacun flatbread - flat leaf parsley, tomoato, onion, paste, meat, peppers & oil. ](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-topping-ingredients-labelled-2bb-775x1024.jpg)\n\n#### Flour\nPlain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour will all work for the Turkish flatbread base. No self-raising flour or yeast, as this is an unleavened bread recipe.\n\n#### Warm Water\nWarm water is used to make the base, instead of cold water, as it helps break down the gluten found in the flour, & hence makes kneading the dough much easier.\n\n#### Minced\/Ground Meat\nTurkish Lahmacun is made with either minced\/ground beef or lamb. With no need to pre-cook.\n\n#### Oil\nI use Extra Virgin Olive Oil, but virgin olive oil or olive oil will all work too.\n***\n![](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-stacked-name-2bb.jpg?resize=722%2C1024&ssl=1)\n\n![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-stacked-name-2bb-722x1024.jpg)\n\n#### Peppers\nThis recipe uses red & green bell peppers, as well as hot Turkish peppers (which are a long, mild & hot chilli pepper as seen in the photos). You could substitute with more bell peppers, or use some small chilli peppers. Onions are also used but not in the photo.\n\n#### Paste\nTypically this Turkish version of Lahmacun uses a pepper paste. This can be found in foreign food shops should you need for using in something else, or simply use tomato paste as a good substitute.\n\n#### Parsley\nLike a lot of Turkish recipes, flat leaf parsley is a very popular ingredient. Used in the topping, it is also often used when serving too. Regular parsley can also be used, or dried parsley for the topping mixture if need be.\n\n\\*\\**Note, the ingredient amounts are listed in the Recipe Card at the end of the post.*\n\n***\n![2 photo collage of comparing baked and dry-fried Lahmacun, Turkish meat topped flatbread.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/comparison-photo-of-baked-and-fried-lahmacun-labelled-bb.jpg?resize=1024%2C764&ssl=1)\n\n![2 photo collage of comparing baked and dry-fried Lahmacun, Turkish meat topped flatbread.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/comparison-photo-of-baked-and-fried-lahmacun-labelled-bb-1024x764.jpg)\n\n### Dry-fry Or Bake\nI prefer to make these meat topped flatbreads by dry-frying on the stove-top. You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone. The photo collage show one dry-fried and one baked, where the baked is more crispy and harder to roll & wrap.\n***\n### Step-By-Step Instructions\n1\\. You can begin by preparing the topping or start with the base which needs time to rest. However, making the topping first will allow flavours to develop more. You could also make the topping the night before & wrap and store in the fridge.\n\n![2 photo collage of processing tomatoes, onion and pepper sin a mixer & end result with minced\/ground meat, with text 'photo 1'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-topping-collage-photo-1bb.jpg?resize=1024%2C764&ssl=1)\n\n![2 photo collage of processing tomatoes, onion and pepper sin a mixer & end result with minced\/ground meat, with text 'photo 1'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-topping-collage-photo-1bb-1024x764.jpg)\n\n2\\. Chop the vegetables enough that you can then place in a food processor or blender. Add the oil, parsley, garlic, pepper\/tomato paste & minced\/ground meat, before processing to a chunky paste consistency. (See Photo 1). Cover & place in the fridge till ready to use. \\*\\*If your processor is small, you could do in 2 batches.\n\n3\\. Prepare the dough for the base of the Lahmacun by adding flour & salt to a stand mixer bowl & mix through.\n***\n![4 photo collage of adding what and salt to flour and mixing, with text 'photo 2'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-2b.jpg?resize=1024%2C1024&ssl=1)\n\n![4 photo collage of adding what and salt to flour and mixing, with text 'photo 2'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-2b-1024x1024.jpg)\n\n4\\. Add all of the warm water to the flour, use the ***‘k-mixing’ paddle***, and let the stand mixer work in the liquid until you have a dough that is coming together & is just a little sticky. (See Photo 2).\n\nSince different flour, where & how it is milled varies, the amount of liquid it will absorb can be different. Therefore, you might need to add more flour than listed to get the right consistency. See Photo 2 & the video.\n\n5\\. Next swap over to the ***kneading attachment*** and knead for 5 minutes. (I like to knead for 3 minutes, turn the dough over & knead for 2 more minutes). The dough will be much more smooth and in the video you will see me stretch the dough, and how silky it looks. See Photo 3.\n***\n![3 photo collage of machine kneading dough, the strech of it, and smoth texture in bowl at the end, with text 'photo 3'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-3b.jpg?resize=1024%2C764&ssl=1)\n\n![3 photo collage of machine kneading dough, the strech of it, and smoth texture in bowl at the end, with text 'photo 3'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-3b-1024x764.jpg)\n\n6\\. Flour some baking\/parchment paper or a worktop\/counter and scrape the dough out of the bowl.\n\n7\\. Prepare some baking\/parchment paper for placing the balls of dough on. I like to place on top of a tray, and I dust flour on top of the paper.\n\n8\\.Next, flour your hands and divide the dough into 6 pieces. I tend to weigh the dough since I am usually make a LOT of Lahmacun! They will be about ***60g\/2 oz***. (See Photo 4 below).\n***\n![4 photo collage of placing kneaded dough on paper, weighing balls of dough, making smooth balls of dough and sprinking flour on top, with text 'photo 4'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-4b.jpg?resize=1024%2C1024&ssl=1)\n\n![4 photo collage of placing kneaded dough on paper, weighing balls of dough, making smooth balls of dough and sprinking flour on top, with text 'photo 4'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-4b-1024x1024.jpg)\n\n9\\. Flour your hands again and roll each piece of dough into a nice tight ball. In the video I demonstrate my technique for this. A kind of pull the ends or corners of the dough under itself, repeat this motion while it tightens the dough and creates tension on the surface, making it a smooth ball of dough. See Photo 4.\n\n10\\. Repeat for all pieces of dough and place on the floured baking\/parchment paper. Then sprinkle some flour on top of the balls of dough & place a damp tea-towel on top before leaving to rest for ***at least 2 hours***. (This allows the gluten to relax but also to make rolling out thin a lot easier). \\*\\*You also could also have prepared the topping at this stage if you like.\\*\\*\n***\n![4 photo collage of floured paper with a crease marked next to a dinner plate for size, and rolling out dough to that size circle, with text 'photo 5'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-5bb.jpg?resize=1024%2C1024&ssl=1)\n\n![4 photo collage of floured paper with a crease marked next to a dinner plate for size, and rolling out dough to that size circle, with text 'photo 5'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-5bb-1024x1024.jpg)\n\n11\\. Once the dough has rested, find a plate that is about the same diameter of the frying pan you will use. Lahmacun are usually about 22 – 25cm (9 – 10″) in diameter. (So if you don’t have a large enough frying pan you can oven bake with a pizza stone). We are looking for nearer to a dinner plate size than a side plate. Cut some baking\/parchment paper a little wider than the plate and make a crease or fold to make the paper a square shape. See Photo 5 where I have labelled the fold line. This is used as a guide when rolling out the dough and since you will be making more than one, it is very handy to use.\n\n12\\. Make sure your paper is floured as well as your rolling pin (here I am using a Turkish rolling pin called an Oklava that is longer and much thinner).\n***\n![2 photo collage of tablespooning Lahmacun meat paste topping on rolled out dough, with text'photo 6'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-collage-photo-6bb-.jpg?resize=1024%2C764&ssl=1)\n\n![2 photo collage of tablespooning Lahmacun meat paste topping on rolled out dough, with text'photo 6'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-collage-photo-6bb--1024x764.jpg)\n\n13\\. Place the ball of dough in the centre of the paper and carefully roll out, rotating the dough every so often, as well as lifting, adding more flour and then turning the dough over, before continuing rolling. Roll out to a little smaller than the guide size and you should have a thin dough that is not sticky & easy to move. (See Photo 5).\n\n14\\. Now add about 3 good tbsp’s worth of the topping to the Lahmacun base and spread out almost to the edges, using a palette knife or butter knife, in a thin layer. See Photo 6.\n***\n![](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/fry-cooking-lahmacun-collage-photo-7bb.jpg?resize=1024%2C1024&ssl=1)\n\n![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/fry-cooking-lahmacun-collage-photo-7bb-1024x1024.jpg)\n\n15\\. It is ideal to prepare just one Lahmacun at a time if you are dry frying, and working on your own. (If not, have each base on paper ready to go and **do not stack them**.)\n\n16\\. Heat your frying pan on a medium heat (no oil needed) and very carefully lift the prepared base onto the pan. There is no simple way to do this. You can try sliding off into the pan, but I found lifting and getting my hands under the base easier (just be careful not to let it stretch too much), and just spreading out neater once in the frying pan. Just be careful not to burn yourself. (See Photo 7).\n\n17\\. Place a lid on top of the frying pan and leave to cook.\n***\n![2 photo collage of cooked Turkish meat topped flatbread Lahmacun, and stacked meat side down on a plate, with text 'photo 8'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-cooked-collage-photo-8bb.jpg?resize=1024%2C764&ssl=1)\n\n![2 photo collage of cooked Turkish meat topped flatbread Lahmacun, and stacked meat side down on a plate, with text 'photo 8'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-cooked-collage-photo-8bb-1024x764.jpg)\n\nThe ends will be crisp and underside will have brown spots. You can use a food thermometer to check that the meat is fully cooked. The safe spot for beef is at temperature of at least ******71\\.1°c (160°f)******[1](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#6a2e33f4-2256-433e-b5e0-68bd21d5572c). Mine cooked in about 5 – 6 minutes. \\*\\*If you find the base is ready but not the meat, lower the temperature and make sure you are using a lid that seals well to allow the meat to cook through. (You could also finish off in an air fryer).\n\n18\\. Use a spatula to remove the Lahmacun from the pan. Place on a plate with a little paper on top, before covering with a clean tea-towel.\n***\n![2 photo collage of extra close shot of sliced onion with lemon and sumac seasoning, and a plate with hot peppers and tomato slices, with text 'photo 9'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/sumac-onion-and-peppers-collage-photo-9bb.jpg?resize=1024%2C764&ssl=1)\n\n![2 photo collage of extra close shot of sliced onion with lemon and sumac seasoning, and a plate with hot peppers and tomato slices, with text 'photo 9'.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%20764%22%3E%3C%2Fsvg%3E)\n\n19\\. Cook the rest of the Lahmacun and place the 2nd on top of the 1st one, with meat side down. Then place the rest of them meat side down too, with the tea-towel on top. This keeps them warm and helps them be soft enough to wrap.\n\n20\\. While the Lahmacun are cooking, you can prepare some filling to have inside them rolled up. Slice some tomatoes, some hot peppers and you can finely slice onion, that you can toss in some Sumac seasoning and lemon juice if you like. Flat leaf parsley is very common in Turkish cooking\/baking, so wash some of that and leave to dry.\n***\n![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/filling-and-wrapping-a-Lahmacun-collage-photo-10bb.jpg?resize=1024%2C1024&ssl=1)\n\n![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201024%22%3E%3C%2Fsvg%3E)\n\n21\\. Once ready to eat, serve a Lahmacun as a rolled up wrap, with the tomato & pepper slices, flat leaf parsley and the seasoned onion as prepared above.\n\n22\\. Simply roll up and enjoy! Turkey’s favourite drinks to accompany such foods is strong sweet tea (**Çay** – pronounced *‘ch-eye’*), or **Ayran** (*‘eye-ran’*). You can actually buy this in some Asda stores here in the UK in the foreign food chiller section. Some Asian shops will also sell it. But you can make you own. It is basically a salty, water-downed yoghurt drink. To learn how to make your own, here is a recipe by my Turkish friend Ayla, on her website **Cooking Gorgeous** with truly authentic Turkish recipes – *[How To Make Ayran (Turkish Yoghurt Drink)](https:\/\/cookingorgeous.com\/blog\/ayran-turkish-yogurt-drink\/)*.\n***\n![](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/Lahmacun-stacked-3bb.jpg?resize=713%2C1024&ssl=1)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20713%201024%22%3E%3C%2Fsvg%3E)\n\n\\*\\*See the Ayran carton in the back of this photo\\*\\*\n***\n#### Storing\nStore the homemade Turkish Lahmacun in food bags or a sealed container, once they have cooled down, alternating them so meat sides are facing each other. You can warm just a little in an air fryer for just a minute or two to take the cold edge off it. Will last about 2 days if stored correctly in the fridge.\n\n##### Variations\nTry some tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian\/vegan alternative topping.\n***\n### Recipe Card\n## Shop the recipe ingredients\n![](https:\/\/images.jupiter.co\/7dW3Wpru0BykoOKcMQ8kI569eX7EV0g8BZxRh7cLmvo\/resizing_type:fit\/width:100\/height:100\/gravity:ce\/format:webp\/aHR0cHM6Ly90YWxhci1taXNjZWxsYW5lb3VzLWFzc2V0cy5zMy51cy13ZXN0LTEuYW1hem9uYXdzLmNvbS9pbnN0YWNhcnQtcmV0YWlsZXItbG9nby5wbmc)\n\nInstacart\n\nInstacart\n\n[Shop Ingredients](https:\/\/jupiter.shop\/checkout\/37ec2771-f518-4a83-8b88-a369b284e402\/instacart)\n\n## Lahmacun – Turkish Meat Flatbread\n[Print](https:\/\/carolines_easy_baking_lessons.jupiter.shop\/print?source=https%3A%2F%2Fwww.easyonlinebakinglessons.com%2Flahmacun-turkish-meat-flatbread%2F&externalId=89251&recipeId=37ec2771-f518-4a83-8b88-a369b284e402)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.easyonlinebakinglessons.com%2Flahmacun-turkish-meat-flatbread%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.easyonlinebakinglessons.com%2Fwp-content%2Fuploads%2F2024%2F02%2FLahmacun-stacked-3bb.jpg%3Ffit%3D1200%252C1723%26ssl%3D1&description=Lahmacun+-+Turkish+Meat+Flatbread&is_video=false)\n\n[Save](https:\/\/app.grow.me\/)[Saved\\!](https:\/\/app.grow.me\/)\n\n[Rate](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#commentform)\n\n![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread with slices of tomoato, onion & pepper on top.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-close-1bb-e1708716500397.jpg?fit=250%2C230&ssl=1)\n\n![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread with slices of tomoato, onion & pepper on top.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20250%20230%22%3E%3C%2Fsvg%3E)\n\nThis is my easy recipe for Lahmacun – Turkish meat flatbread. Perfect for Ramadan or for lunch or dinner, this is yeast-free & simple to make.\n\n[Caro @ Caroline’s Easy Baking Lessons](https:\/\/www.easyonlinebakinglessons.com\/about-2\/)\n\nPrep Time 54 minutes minutes\n\nCook Time 6 minutes minutes\n\nResting Time 2 hours hours\n\nTotal Time 3 hours hours\n\nServing Size [6](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/) servings\n\n### Equipment\n- Scales or measuring cups\n- Measuring Spoons\n- Stand-mixer *(mixing & dough attachments)*\n- Chopping board & knife\n- Food processor or blender\n- Baking\/parchment paper\n- Rolling Pin\n- Flour for dusting\n- Frying Pan\/Skillet *(medium sized, 22-25cm\/9-10\" diameter)*\n- Spatula\n- Tea-Towel\n\n### Ingredients\n#### Base Ingredients\n- 230 grams Plain\/A.P. Flour *(8 oz, 1¾ rounded cups, or Strong\/Bread flour)*\n- ¼ tsp Salt\n- 150 ml Warm Water *(7¾ fl oz, ⅔ cup)*\n\n#### Topping Ingredients\n- 200 grams Minced\/Ground Beef *(7 oz, or minced\/ground lamb)*\n- 1 Onion *(medium)*\n- 2 Bell Peppers *(red & green)*\n- 1 Turkish (hot) Pepper *(optional\\*)*\n- 1 Tomato *(medium)*\n- 1 Clove Minced Garlic *(mince\/grate or use a garlic press)*\n- 1 tbsp Tomato Paste *(Pepper paste more authentic\\*)*\n- 50 ml Extra Virgin Olive Oil *(1⅔ fl oz, scant ¼ cup, 3½ tbsp)*\n- Handful Of Flat Leaf Parsley\n\n#### For An Optional Filling\n- Parsley, Tomato, Onion, Pepper (Sumac & lemon juice for onion, optional)\n- **\\* Denotes see notes**\n\nGet ingredients with\n\n![](https:\/\/i0.wp.com\/emeals-content.s3.amazonaws.com\/web-shoppable\/walmart-logo.png?w=1500&ssl=1)\n\n![](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/integrations\/instacart.svg)\n\n![](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)Get Recipe Ingredients\n\n### Instructions\n#### Prepare Topping\n- Chop the 1 Onion, 2 Bell Peppers, 1 Turkish (hot) Pepper & 1 Tomato before adding to a food processor or blender, with the 1 Clove Minced Garlic, Handful Of Flat Leaf Parsley, 1 tbsp Tomato Paste & 50 ml Extra Virgin Olive Oil. Process lightly before adding in the 200 grams Minced\/Ground Beef. Process to a slightly chunky paste consistency. (See Photo 1 above & video for reference). Cover & pop in the fridge for at least 30minutes or till ready to use. \\*\\*If your processor is small, do in 2 batches\\*\\*.\n\n#### Prepare Base Dough\n- Add 230 grams Plain\/A.P. Flour & ¼ tsp Salt to a stand mixer bowl & mix together. Add all of the 150 ml Warm Water to the flour & mix together using the ***‘k-mixing’ paddle*** until a dough is coming together & is a little sticky. \\*Add a little more warm if required.\n- Swap for the ***kneading attachment\/Dough Hook*** & knead for 3 minutes before turning the dough over & kneading another 2 minutes. The dough will be stretchy and smooth now.\n- Flour baking\/parchment paper or a worktop\/counter and scrape the dough out of the bowl. With floury hands, divide the dough into 6 pieces. They will be about ***60g\/2 oz*** if you want to weigh them.\n- Flour your hands & roll each piece of dough into a tight smooth ball. (In the video I demonstrate my technique for this).\n\n#### Rest Dough\n- Flour a baking\/parchment paper before placing the 6 balls of dough down and dust with some more flour, before covering with a damp tea-towel. Rest the dough for ***at least 2 hours***. \\*\\*You also could also have prepared the topping at this stage.\\*\\*\n\n#### Form Flatbread Base\n- Roll out one ball of dough on floured paper or worktop\/counter, till thin and about 22 – 25cm (9 – 10″) in diameter (but not too big for your frying pan\/skillet).\n- Add 3 good tbsp’s worth of topping mixture to the Lahmacun base and spread into a thin layer, nearly all the way to the edges.\n\n#### Cook The Flatbreads\n- Warm the frying pan\/skillet on medium heat with no oil. Carefully lift the Lahmacun onto the pan and fix in position, being careful not to stretch too much when lifting.\n- Place a lid on top and leave to cook for about 5 – 6 minutes until ends are crispy, meat is cooked & the underside has brown spots. (If you want to use a food thermometer, beef\/lamb is safe once at least ***71\\.1°c (160°f)******1***.)\n- Transfer to a large plate, cover with a piece of baking\/parchment paper & then a clean towel while you prepare & cook the rest. (\\*Roll out & top the flatbread while one is cooking)\n- Alternate stacking the cooked Lahmacun, so that the meat sides are facing each other, & top with the tea-towel to keep warm & soft enough for rolling.\n\n#### Serving & Storing\n- For serving, rolling up the Lahmacun with some extra filling inside is very popular. Slice some Parsley, Tomato, Onion, Pepper and you can also add some Sumac & lemon juice to thin sliced onion if you like.\n- Add to the centre of the flatbread, roll up & enjoy with hot sweet tea (**Çay)**, or popular Turkish drink **Ayran** (a salty watered-down yoghurt drink). Check out this recipe fo [*Homemade Ayran*](https:\/\/cookingorgeous.com\/blog\/ayran-turkish-yogurt-drink\/).\n  [![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-extra-close-bb.jpg?resize=150%2C150&ssl=1)![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20150%20150%22%3E%3C%2Fsvg%3E)](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-extra-close-bb.jpg?fit=1200%2C1201&ssl=1)\n- Store the Turkish flatbreads in food bags or in foil first, (alternating the stacking so meat sides are facing each other), & they will be fine for up to 2 days in the fridge. You can warm just a little in an air fryer for just a minute or two to take the cold edge off it.\n### Video\n### Notes\n**Flour** – Plain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour work.\n\n**Warm Water** – helps break down the gluten & makes kneading the dough much easier.\n\n**Meat** – make with either minced\/ground beef or lamb. No need to pre-cook.\n\n[![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/filling-and-wrapping-a-Lahmacun-collage-photo-10bb-edited-1.jpg?resize=312%2C312&ssl=1)![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20312%20312%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/filling-and-wrapping-a-lahmacun-collage-photo-10bb-3\/)\n\n**Oil** – Extra Virgin Olive Oil, with virgin olive oil or olive oil as an alternative.\n\n**Peppers** – red & green bell peppers used as well as Turkish peppers, but you can use any hot pepper you can source. Or omit for lest spicy topping & add one more bell pepper or tomato.\n\n**Paste** – pepper taste is traditional but tomato paste also works well.\n\n[![](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-3bb.jpg?resize=308%2C302&ssl=1)![](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20308%20302%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/?attachment_id=89238)\n\n**Parsley** – flat leaf parsley is used. Regular parsley can also be used, or dried parsley for the topping mixture.\n\n**Method Of Cooking** – I prefer dry-frying on the stove-top. You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone.\n\n**Variations** – try tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian\/vegan alternative topping.\n\n[![](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-stacked-close-bb.jpg?resize=307%2C307&ssl=1)![](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20307%20307%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/?attachment_id=89240)\n\n\\***Timings** – are approximate & based on cooking time of 5-6 minutes each & rolling\/topping one flatbread while cooking.\n\nMore detailed information, instructions & process photos can be found before this Recipe Card.\n\n**Reference** – ***1*** safe beef\/lamb temperature @https:\/\/ask.usda.gov\/s\/article\/What-are-cooking-times-for-lamb.\n\nTry my Ramazan Pidesi, another [Turkish Ramadan flatbread](https:\/\/www.easyonlinebakinglessons.com\/ramazan-pidesi-special-turkish-bread-by-my-quicker-method\/) or [Pide – Turkish Pizza](https:\/\/www.easyonlinebakinglessons.com\/pide-homemade-turkish-pizza\/), both using a quicker method. Or better still, try *[yeast-free](https:\/\/www.easyonlinebakinglessons.com\/yeast-free-pogaca-cheese-filled-turkish-rolls\/) Poğaça* – cheese stuffed rolls.\n\n[![Close photo of 2 slices of cheese and tomato topped Turkish pizza on a pink plate, with pink napkin, Turkish flag symbol and text '2 Hour Turkish Pide Pizza'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/Turkish-Pide-Pizza-Youtube-Thumbnail-bb.jpg?resize=352%2C198&ssl=1)![Close photo of 2 slices of cheese and tomato topped Turkish pizza on a pink plate, with pink napkin, Turkish flag symbol and text '2 Hour Turkish Pide Pizza'.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20352%20198%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/turkish-pide-pizza-youtube-thumbnail-bb\/)\n***\n**Nutritional Information** – is approximate & based on making 6 equal sized Lahmacun from the ingredients listed above. Make smaller or bigger & values will change. All information from website [*MyFitnessPal.com*](https:\/\/www.myfitnesspal.com\/recipe\/)\n\nNutrition Facts\n\nLahmacun – Turkish Meat Flatbread\n\nServing Size\n\n1 flatbread\n\nAmount per Serving\n\nCalories\n\n287\n\n% Daily Value\\*\n\nFat\n\n11\n\ng\n\n17\n\n%\n\nSaturated Fat\n\n2\\.1\n\ng\n\n13\n\n%\n\nPolyunsaturated Fat\n\n0\\.9\n\ng\n\nMonounsaturated Fat\n\n5\\.7\n\ng\n\nCholesterol\n\n20\\.8\n\nmg\n\n7\n\n%\n\nSodium\n\n129\\.2\n\nmg\n\n6\n\n%\n\nPotassium\n\n207\\.7\n\nmg\n\n6\n\n%\n\nCarbohydrates\n\n34\\.7\n\ng\n\n12\n\n%\n\nFiber\n\n3\\.3\n\ng\n\n14\n\n%\n\nSugar\n\n3\\.9\n\ng\n\n4\n\n%\n\nProtein\n\n12\n\ng\n\n24\n\n%\n\n\\* Percent Daily Values are based on a 2000 calorie diet.\n\n### Did You Make This Recipe?\nBe sure to share with me on Instagram, Pinterest, or Youtube\\!\n\n[Rate this Recipe](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#commentform)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.easyonlinebakinglessons.com%2Flahmacun-turkish-meat-flatbread%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.easyonlinebakinglessons.com%2Fwp-content%2Fuploads%2F2024%2F02%2FLahmacun-stacked-3bb.jpg%3Ffit%3D1200%252C1723%26ssl%3D1&description=Lahmacun+-+Turkish+Meat+Flatbread&is_video=false)\n\n[Share Recipe](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Fwww.easyonlinebakinglessons.com%2Flahmacun-turkish-meat-flatbread%2F)\n\n![](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-stacked-close-bb.jpg?resize=1024%2C1024&ssl=1)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201024%22%3E%3C%2Fsvg%3E)\n\n![](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-3bb.jpg?resize=1024%2C1005&ssl=1)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201005%22%3E%3C%2Fsvg%3E)\n\n![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-extra-close-bb.jpg?resize=1024%2C1024&ssl=1)\n\n![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201024%22%3E%3C%2Fsvg%3E)\n\n![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/filling-and-wrapping-a-Lahmacun-collage-photo-10bb-edited-1.jpg?resize=1051%2C1051&ssl=1)\n\n![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201051%201051%22%3E%3C%2Fsvg%3E)\n***\n##### Subscribe For More Recipes\nWant more great recipes, tips, baking information and newsletters? Then please consider subscribing by adding your email address below. Be sure to check for a confirmation email & respond back, so you can follow me & receive your free emails. Your personal information will not be shared with a third party.\n\nFollow me on social media:\n\n- [Facebook](https:\/\/www.facebook.com\/carolineseasybakinglessons\/)\n- [YouTube](https:\/\/www.youtube.com\/channel\/UCuW4mtZHE4Gl3ttIaVfn-pg)\n- [Instagram](https:\/\/www.instagram.com\/carolines_easy_baking_lessons\/)\n- [Pinterest](https:\/\/www.pinterest.co.uk\/carolineordukaya\/)\n- [Twitter](https:\/\/twitter.com\/Online_Baking)\n\nHappy Learning & Baking\\!\n\n###### *Caro x*\n***\n![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread with slices of tomoato, onion & pepper on top.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-close-1bb.jpg?resize=999%2C1024&ssl=1)\n\n![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread with slices of tomoato, onion & pepper on top.](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Privacy Policy](https:\/\/www.easyonlinebakinglessons.com\/about\/privacy-policy\/)\n\n[Visual Index](https:\/\/www.easyonlinebakinglessons.com\/recipe-index\/)\n\n***\n###### Lahmacun – Turkish Meat Flatbread\nSearch For Something You Fancy\\!\n\n###### Caroline’s Easy Baking Lessons\n\n**Reference:**\n\n1. 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– Easy Ways To Decorate Failed Halloween Gingerbread Men Cookies](https:\/\/www.easyonlinebakinglessons.com\/recipe-rescue-easy-ways-to-decorate-failed-halloween-gingerbread-men-cookies\/)\n- [![Halloween themed fondant topped cookies - mummy, skull, bat and pumpkin.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2019\/10\/fondant-halloween-sandwich-cookies-name-bb.jpg?fit=434%2C496&ssl=1) ![Halloween themed fondant topped cookies - mummy, skull, bat and pumpkin.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20434%20496%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/halloween-fondant-decorated-sandwich-cookies-including-mummy-sandwich-cookies\/)\n  \n  [Biscuits & Cookies](https:\/\/www.easyonlinebakinglessons.com\/category\/biscuits-cookies\/) \\| [FONDANT](https:\/\/www.easyonlinebakinglessons.com\/category\/lessons\/fondant\/) \\| [HALLOWEEN\/FALL\/AUTUMN](https:\/\/www.easyonlinebakinglessons.com\/category\/seasonal\/halloween-fall-autumn\/) \\| [Kids](https:\/\/www.easyonlinebakinglessons.com\/category\/other\/kids-other\/) \\| [Oven-baked](https:\/\/www.easyonlinebakinglessons.com\/category\/other\/oven-baked\/) \\| [Sweet](https:\/\/www.easyonlinebakinglessons.com\/category\/sweet\/)\n  \n  ### [HALLOWEEN FONDANT DECORATED SANDWICH COOKIES – Including Mummy Sandwich Cookies](https:\/\/www.easyonlinebakinglessons.com\/halloween-fondant-decorated-sandwich-cookies-including-mummy-sandwich-cookies\/)\n- [![Photo of a slice of apple bundt cake served ona pink plate, with cake to the side, pink napkin and crockery.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2021\/02\/apple-bundt-cake-sliced-1bb.jpg?fit=1200%2C1200&ssl=1) ![Photo of a slice of apple bundt cake served ona pink plate, with cake to the side, pink napkin and crockery.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201200%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/easy-apple-cinnamon-bundt-cake\/)\n  \n  [CAKES](https:\/\/www.easyonlinebakinglessons.com\/category\/cakes\/) \\| [Oven-baked](https:\/\/www.easyonlinebakinglessons.com\/category\/other\/oven-baked\/) \\| [Sweet](https:\/\/www.easyonlinebakinglessons.com\/category\/sweet\/)\n  \n  ### [Easy Apple & Cinnamon Bundt Cake](https:\/\/www.easyonlinebakinglessons.com\/easy-apple-cinnamon-bundt-cake\/)\n- [![Close 45 degree shot of a a Christmas tree plate with a mince meat filled swirl bun, with Christmas baubbles to the background.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2025\/11\/speedy-mince-pie-swirl-1bb.jpg?fit=1200%2C1200&ssl=1) ![Close 45 degree shot of a a Christmas tree plate with a mince meat filled swirl bun, with Christmas baubbles to the background.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201200%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/speedy-mince-pie-swirls\/)\n  \n  [Baking On A Budget](https:\/\/www.easyonlinebakinglessons.com\/category\/baking-on-a-budget\/) \\| [CHRISTMAS & NEW YEAR](https:\/\/www.easyonlinebakinglessons.com\/category\/seasonal\/christmas-new-year\/) \\| [HALLOWEEN\/FALL\/AUTUMN](https:\/\/www.easyonlinebakinglessons.com\/category\/seasonal\/halloween-fall-autumn\/) \\| [Oven-baked](https:\/\/www.easyonlinebakinglessons.com\/category\/other\/oven-baked\/) \\| [PASTRY](https:\/\/www.easyonlinebakinglessons.com\/category\/pastry\/) \\| [Sweet](https:\/\/www.easyonlinebakinglessons.com\/category\/sweet\/)\n  \n  ### [Speedy Mince Pie Swirls](https:\/\/www.easyonlinebakinglessons.com\/speedy-mince-pie-swirls\/)\n- [![Cheesy Biscuits -Turkish Peynirli Kurabiye](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2019\/11\/cheese-biscuits-party-pic-2-name-bb.jpg?fit=1200%2C1925&ssl=1) ![Cheesy Biscuits -Turkish Peynirli Kurabiye](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201925%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/savoury-biscuits-turkish-tuzlu-kurabiye\/)\n  \n  [Biscuits & Cookies](https:\/\/www.easyonlinebakinglessons.com\/category\/biscuits-cookies\/) \\| [CHRISTMAS & NEW YEAR](https:\/\/www.easyonlinebakinglessons.com\/category\/seasonal\/christmas-new-year\/) \\| [HALLOWEEN\/FALL\/AUTUMN](https:\/\/www.easyonlinebakinglessons.com\/category\/seasonal\/halloween-fall-autumn\/) \\| [NEW YEAR & PARTIES](https:\/\/www.easyonlinebakinglessons.com\/category\/other\/new-year-parties\/) \\| [Oven-baked](https:\/\/www.easyonlinebakinglessons.com\/category\/other\/oven-baked\/) \\| [Savoury](https:\/\/www.easyonlinebakinglessons.com\/category\/savoury\/) \\| [Turkish](https:\/\/www.easyonlinebakinglessons.com\/category\/other\/turkish\/) \\| [Valentines](https:\/\/www.easyonlinebakinglessons.com\/category\/seasonal\/valentines\/)\n  \n  ### [Cheesy Biscuits -Turkish Peynirli Kurabiye](https:\/\/www.easyonlinebakinglessons.com\/savoury-biscuits-turkish-tuzlu-kurabiye\/)\n- [![Shot of squares of coconut paradise slice, cut on board and one on plate showing soft texture.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2019\/04\/coconut-paradise-slices-cut-eating-2bb.jpg?fit=1200%2C900&ssl=1) ![Shot of squares of coconut paradise slice, cut on board and one on plate showing soft texture.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%20900%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/coconut-paradise-slices\/)\n  \n  [CAKES](https:\/\/www.easyonlinebakinglessons.com\/category\/cakes\/) \\| [Oven-baked](https:\/\/www.easyonlinebakinglessons.com\/category\/other\/oven-baked\/) \\| [Sweet](https:\/\/www.easyonlinebakinglessons.com\/category\/sweet\/)\n  \n  ### [Coconut Paradise Slices](https:\/\/www.easyonlinebakinglessons.com\/coconut-paradise-slices\/)\n- [![Photo of pumpkins, and Halloween shaped gingerbread men and cookies coloured for easy decoration and with title recipe rescue - ways to decorate failed gingerbread men.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2021\/05\/sba-gingerbread-men-recipe-review-pic-recipe-rescue-2bb.jpg?fit=1200%2C1562&ssl=1) ![Photo of pumpkins, and Halloween shaped gingerbread men and cookies coloured for easy decoration and with title recipe rescue - ways to decorate failed gingerbread men.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201562%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/recipe-rescue-easy-ways-to-decorate-failed-halloween-gingerbread-men-cookies\/)\n  \n  [Biscuits & Cookies](https:\/\/www.easyonlinebakinglessons.com\/category\/biscuits-cookies\/) \\| [HALLOWEEN\/FALL\/AUTUMN](https:\/\/www.easyonlinebakinglessons.com\/category\/seasonal\/halloween-fall-autumn\/) \\| [REVIEWS](https:\/\/www.easyonlinebakinglessons.com\/category\/reviews\/) \\| [Sweet](https:\/\/www.easyonlinebakinglessons.com\/category\/sweet\/)\n  \n  ### [RECIPE RESCUE – Easy Ways To Decorate Failed Halloween Gingerbread Men Cookies](https:\/\/www.easyonlinebakinglessons.com\/recipe-rescue-easy-ways-to-decorate-failed-halloween-gingerbread-men-cookies\/)\n- [![Halloween themed fondant topped cookies - mummy, skull, bat and pumpkin.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2019\/10\/fondant-halloween-sandwich-cookies-name-bb.jpg?fit=434%2C496&ssl=1) ![Halloween themed fondant topped cookies - mummy, skull, bat and pumpkin.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20434%20496%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/halloween-fondant-decorated-sandwich-cookies-including-mummy-sandwich-cookies\/)\n  \n  [Biscuits & Cookies](https:\/\/www.easyonlinebakinglessons.com\/category\/biscuits-cookies\/) \\| [FONDANT](https:\/\/www.easyonlinebakinglessons.com\/category\/lessons\/fondant\/) \\| [HALLOWEEN\/FALL\/AUTUMN](https:\/\/www.easyonlinebakinglessons.com\/category\/seasonal\/halloween-fall-autumn\/) \\| [Kids](https:\/\/www.easyonlinebakinglessons.com\/category\/other\/kids-other\/) \\| [Oven-baked](https:\/\/www.easyonlinebakinglessons.com\/category\/other\/oven-baked\/) \\| [Sweet](https:\/\/www.easyonlinebakinglessons.com\/category\/sweet\/)\n  \n  ### [HALLOWEEN FONDANT DECORATED SANDWICH COOKIES – Including Mummy Sandwich Cookies](https:\/\/www.easyonlinebakinglessons.com\/halloween-fondant-decorated-sandwich-cookies-including-mummy-sandwich-cookies\/)\n\n## 3 Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/b2231297c1bc27303c090431e3601ffbdbb50b2b3f0f768028e0d5ae91e7d028?s=60&r=g)\n   \n   ![](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%2060%2060%22%3E%3C%2Fsvg%3E) **Beles Kerim** says:\n   \n   [08\/04\/2025 at 8:38 am](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#comment-37495)\n   \n   ![5 stars](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Yes, Yes and Yes\n   \n   [Reply](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/?replytocom=37495#respond)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/03f8bd51acd5eae557c83b67ea309265384b9f594f426bdcae6e30b9309ab1ef?s=60&r=g)\n      \n      ![](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%2060%2060%22%3E%3C%2Fsvg%3E) **Caro** says:\n      \n      [08\/04\/2025 at 11:49 am](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#comment-37501)\n      \n      haha, another favourite of yours?\n      \n      [Reply](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/?replytocom=37501#respond)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/4ce285a9a1a5ccd7462fc010296d0e2371e74b4bba050ee27939a31baca71353?s=60&r=g)\n   \n   ![](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%2060%2060%22%3E%3C%2Fsvg%3E) **Jane B** says:\n   \n   [24\/02\/2024 at 9:44 pm](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#comment-27185)\n   \n   ![5 stars](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    What a great new recipe – I loved testing it for you. We all enjoyed it.\n   \n   [Reply](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/?replytocom=27185#respond)\n\n5 from 5 votes ([3 ratings without comment](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/))\n\n### Leave a Reply [Cancel reply](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#respond)\n\n![Head shot, casual photo of Caro a long curly red hairded female, late forties.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2023\/10\/caro-selfie-october-2023bb.jpg)\n\n### Meet your teacher\\!\nI am a self-taught baker & love to teach what I have learned. This includes learning from fails, so you don’t have to! I am passionate about sharing my knowledge of how to ditch processed foods & make from scratch, as well as revolutionising how recipes are written. All in an effort to help you be the best baker you can be!\\!\n\n[About Caro](https:\/\/www.easyonlinebakinglessons.com\/about-2\/)\n\n- [Facebook](https:\/\/www.facebook.com\/caroline.ordukaya)\n- [YouTube](https:\/\/www.youtube.com\/@carolineseasybakinglessons)\n- [Instagram](https:\/\/www.instagram.com\/carolines_easy_baking_lessons\/)\n- [Pinterest](https:\/\/www.pinterest.co.uk\/carolineordukaya\/)\n- [Link](https:\/\/www.easyonlinebakinglessons.com\/)\n***\n#### Reader Favourites\n- [![4 photo collage showing glaze\/icing on cakes and a cookie.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2025\/08\/glaze-cakes-collage-bb.jpg?fit=1024%2C1024&ssl=1) ![4 photo collage showing glaze\/icing on cakes and a cookie.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201024%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/perfect-glaze-101-icing-tutorial\/)\n  \n  ## [Perfect Glaze 101 – Icing Tutorial](https:\/\/www.easyonlinebakinglessons.com\/perfect-glaze-101-icing-tutorial\/)\n- [![Overhead shot of large round navy blue platter, with 2 circular rows of small an dlarge, puff pastry cups, with cream or lemon curd and fresh berries.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2025\/08\/air-fryer-puff-pastry-cups-1bb.jpg?fit=1024%2C1024&ssl=1) ![Overhead shot of large round navy blue platter, with 2 circular rows of small an dlarge, puff pastry cups, with cream or lemon curd and fresh berries.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201024%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/air-fryer-dessert-pastry-cups\/)\n  \n  ## [Air Fryer Dessert Pastry Cups](https:\/\/www.easyonlinebakinglessons.com\/air-fryer-dessert-pastry-cups\/)\n***\n### Latest Recipes\/Blogs\n- [Air Fryer Pink Heart British Scones](https:\/\/www.easyonlinebakinglessons.com\/air-fryer-pink-heart-british-scones\/)\n- [Gluten Free Air Fryer British Scones](https:\/\/www.easyonlinebakinglessons.com\/gluten-free-air-fryer-british-scones\/)\n- [Chocolate Scottish Shortbread](https:\/\/www.easyonlinebakinglessons.com\/chocolate-scottish-shortbread\/)\n- [Cranberry Oat Bars](https:\/\/www.easyonlinebakinglessons.com\/cranberry-oat-bars\/)\n- [Keeping It Simple’s Pumpkin Streusel Bread Review](https:\/\/www.easyonlinebakinglessons.com\/keeping-it-simples-pumpkin-streusel-bread-review\/)\n***\n- ## She is an outstanding baker & natural teacher\\!\n  > Her website provides flawless instructions to all kinds of pastries, cakes & biscuits....It is an amazing source of information. I cannot praise her qualities high enough.\n  \n  Sally Newton\n  \n  Bio-chemist, baker & Great American Baking Show contestant (2019).\n***\n### Seasonal [\\-](https:\/\/www.easyonlinebakinglessons.com\/special-occasions\/valentines-day-recipes\/)Easter & Mother's Day\n- [![Rows of fondat carrots without their greens, looking very realistic.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2019\/04\/carrots-no-top-name-2bb-.jpg?fit=768%2C497&ssl=1) ![Rows of fondat carrots without their greens, looking very realistic.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20497%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/how-to-make-fondant-carrots-without-moulds-a-photo-tutorial\/)\n  \n  ## [How To Make Fondant Carrots Without Moulds](https:\/\/www.easyonlinebakinglessons.com\/how-to-make-fondant-carrots-without-moulds-a-photo-tutorial\/)\n- [![Overhead shot of a cream cheese frosted carrot layer cake, with mini eggs on top and pastel coloured Easter decorations surrounding it.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2019\/04\/carrot-cake-above-1bb.jpg?fit=768%2C768&ssl=1) ![Overhead shot of a cream cheese frosted carrot layer cake, with mini eggs on top and pastel coloured Easter decorations surrounding it.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20768%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/classic-carrot-cake-with-cream-cheese-frosting-the-only-recipe-you-will-ever-need\/)\n  \n  ## [Carrot Cake With Orange Cream Cheese Frosting](https:\/\/www.easyonlinebakinglessons.com\/classic-carrot-cake-with-cream-cheese-frosting-the-only-recipe-you-will-ever-need\/)\n- [![Overhead anged image of Spring table with pastel coloured napkin and props and a large gluten-free carrot bundt cake with cream cheese frosting.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2026\/03\/gluten-free-carrot-bundt-cake-whole-6bb.jpg?fit=768%2C762&ssl=1) ![Overhead anged image of Spring table with pastel coloured napkin and props and a large gluten-free carrot bundt cake with cream cheese frosting.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20762%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/gluten-free-carrot-bundt-cake-with-orange-cream-cheese-frosting\/)\n  \n  ## [Gluten Free Carrot Bundt Cake](https:\/\/www.easyonlinebakinglessons.com\/gluten-free-carrot-bundt-cake-with-orange-cream-cheese-frosting\/)\n- [![Easter Chocolate Filled Sandwich Cookies](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2020\/03\/easter-chocolate-sandwich-cookies-2-plates-name.jpg?fit=768%2C941&ssl=1) ![Easter Chocolate Filled Sandwich Cookies](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20941%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/easter-chocolate-filled-sandwich-cookies\/)\n  \n  ## [Easter Chocolate Filled Sandwich Cookies](https:\/\/www.easyonlinebakinglessons.com\/easter-chocolate-filled-sandwich-cookies\/)\n- [![Pink plate with chocolate truffles and pink napkin.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2021\/01\/chocolate-truffles-texture-close-bb.jpg?fit=768%2C771&ssl=1) ![Pink plate with chocolate truffles and pink napkin.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20771%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/protein-power-ball-chocolate-truffles\/)\n  \n  ## [Chocolate Truffles With Protein](https:\/\/www.easyonlinebakinglessons.com\/protein-power-ball-chocolate-truffles\/)\n- [![Overhead shot of mini egg topped brownies on a blue plate, on a SPring themed table, with one slice served & titled Spring Baking.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2022\/04\/mini-egg-brownies-all-long-1-name-bb.jpg?fit=768%2C1024&ssl=1) ![Overhead shot of mini egg topped brownies on a blue plate, on a SPring themed table, with one slice served & titled Spring Baking.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%201024%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/easter-spring-cakes\/)\n  \n  ## [Easter & Spring Cakes](https:\/\/www.easyonlinebakinglessons.com\/easter-spring-cakes\/)\n- [![Close macro shot of a pastel and pink Easter shot of Easter biscuits\/cookies, with hyacinth little lilac flowers and mini eggs.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2026\/03\/Easter-Biscuit-Stack-Flowers-macro-sbb.jpg?fit=768%2C768&ssl=1) ![Close macro shot of a pastel and pink Easter shot of Easter biscuits\/cookies, with hyacinth little lilac flowers and mini eggs.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20768%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/marry-berrys-easter-biscuits-a-recipe-review\/)\n  \n  ## [Mary Berry’s Easter Biscuits – Recipe Review](https:\/\/www.easyonlinebakinglessons.com\/marry-berrys-easter-biscuits-a-recipe-review\/)\n- [![Overhead shot of white table with blue white napkins, white flowers, tea cups with tea and large strawberry, raspberry & blueberry covered cream layer cake in centre.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2021\/08\/griestorte-cropped-edited-.jpg?fit=768%2C823&ssl=1) ![Overhead shot of white table with blue white napkins, white flowers, tea cups with tea and large strawberry, raspberry & blueberry covered cream layer cake in centre.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20823%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/summerberry-griestorte-a-light-cream-filled-genoise-layer-cake\/)\n  \n  ## [Summer Berry Griestorte](https:\/\/www.easyonlinebakinglessons.com\/summerberry-griestorte-a-light-cream-filled-genoise-layer-cake\/)\n- [![Fornt angled photo of pink table top with pink flower printed teacup and saucer, filled with hot pink and white coocnut ice sweets, with some heart shaped.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2025\/02\/coconut-ice-teacup-1bb.jpg?fit=768%2C768&ssl=1) ![Fornt angled photo of pink table top with pink flower printed teacup and saucer, filled with hot pink and white coocnut ice sweets, with some heart shaped.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20768%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/coconut-ice-the-no-bake-quick-sweet-treat\/)\n  \n  ## [Coconut Ice – The No-bake Treat](https:\/\/www.easyonlinebakinglessons.com\/coconut-ice-the-no-bake-quick-sweet-treat\/)\n- [![Cheese pastry twists on a white rectangular plate on pale blue table with wine and whisky and glasses and dipps and party poppers.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2021\/11\/cheese-pastry-twists-overlay-shot-1bbb.jpg?fit=768%2C1024&ssl=1) ![Cheese pastry twists on a white rectangular plate on pale blue table with wine and whisky and glasses and dipps and party poppers.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%201024%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/cheese-pastry-twists-easy-entertaining\/)\n  \n  ## [Quick Cheese Pastry Twists For Easy Entertaining](https:\/\/www.easyonlinebakinglessons.com\/cheese-pastry-twists-easy-entertaining\/)\n- [![Extra close shot of honeycomb\/sponge candy pieces in a box on pink flower tissue, with wrapping to the background.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/11\/honeycomb-box-1bb.jpg?fit=768%2C769&ssl=1) ![Extra close shot of honeycomb\/sponge candy pieces in a box on pink flower tissue, with wrapping to the background.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20769%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/honeycomb\/)\n  \n  ## [Homemade Honeycomb (AKA Sponge Candy)](https:\/\/www.easyonlinebakinglessons.com\/honeycomb\/)\n- [![45 degree angled shot of a pastel Ester\/Spring table with a chocolate glaze topped Devil's Food bundt cake with mini eggs.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2026\/03\/Devils-food-bundt-cake-flat-lay-1b.jpg?fit=768%2C813&ssl=1) ![45 degree angled shot of a pastel Ester\/Spring table with a chocolate glaze topped Devil's Food bundt cake with mini eggs.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20813%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/easter-devils-food-bundt-cake\/)\n  \n  ## [Easter Devil’s Food Bundt Cake](https:\/\/www.easyonlinebakinglessons.com\/easter-devils-food-bundt-cake\/)\n- [![Brownies on a plate and then a single served, with an Easter Spring setting.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2022\/04\/mini-egg-brownies-all-long-1bb.jpg?fit=768%2C1024&ssl=1) ![Brownies on a plate and then a single served, with an Easter Spring setting.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%201024%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/mini-egg-gooey-brownies\/)\n  \n  ## [Mini Egg Gooey Brownies](https:\/\/www.easyonlinebakinglessons.com\/mini-egg-gooey-brownies\/)\n- [![Close shot of top of a white teacup of cake truffles.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2023\/02\/foodie-flavours-cake-truffles-teacup-2bb.jpg?fit=768%2C768&ssl=1) ![Close shot of top of a white teacup of cake truffles.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20768%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/tropical-pineapple-coconut-cake-truffles-with-leftovers\/)\n  \n  ## [Tropical Pineapple Coconut Cake Truffles With Leftovers](https:\/\/www.easyonlinebakinglessons.com\/tropical-pineapple-coconut-cake-truffles-with-leftovers\/)\n- [![Overhead shot of mini chocolate bundt cakes decorated, on a wire rack and Easter eggsdecoration around.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2023\/03\/mini-easter-chocolate-bundts-overhead-all-2bb-e1700940052395.jpg?fit=768%2C769&ssl=1) ![Overhead shot of mini chocolate bundt cakes decorated, on a wire rack and Easter eggsdecoration around.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20769%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/mini-chocolate-bundt-cakes-with-easter-surprise-inside\/)\n  \n  ## [Mini Chocolate Bundt Cakes With Easter Surprise Inside](https:\/\/www.easyonlinebakinglessons.com\/mini-chocolate-bundt-cakes-with-easter-surprise-inside\/)\n- [![Slice of chocolate vertical Swiss roll cake showing showing 9 layers, with the cake to the background.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/04\/chocolate-orange-vertical-cake-sliced-1bb.jpg?fit=768%2C951&ssl=1) ![Slice of chocolate vertical Swiss roll cake showing showing 9 layers, with the cake to the background.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20951%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/chocolate-orange-vertical-swiss-roll-cake\/)\n  \n  ## [Chocolate Orange Vertical Swiss Roll Cake](https:\/\/www.easyonlinebakinglessons.com\/chocolate-orange-vertical-swiss-roll-cake\/)\n- [![Overhead shot of a tall meringue Pavlova with strawberries, blueberries & kiwi on top, fruit bowl to the side and pink napkin.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/08\/air-fryer-swiss-meringue-2bb.jpg?fit=768%2C752&ssl=1) ![Overhead shot of a tall meringue Pavlova with strawberries, blueberries & kiwi on top, fruit bowl to the side and pink napkin.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20752%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/air-fryer-meringue-3-methods-french-italian-swiss\/)\n  \n  ## [Air Fryer Meringue 3 Methods – French, Italian & Swiss](https:\/\/www.easyonlinebakinglessons.com\/air-fryer-meringue-3-methods-french-italian-swiss\/)\n- [![Extra close partial shot of a tray of rhuabr frangipane tart cooling.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2025\/03\/rhubarb-frangipane-tart-extra-close-bb.jpg?fit=768%2C768&ssl=1) ![Extra close partial shot of a tray of rhuabr frangipane tart cooling.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20768%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/rhubarb-frangipane-puff-pastry-tart\/)\n  \n  ## [Rhubarb Frangipane Puff Pastry Tart](https:\/\/www.easyonlinebakinglessons.com\/rhubarb-frangipane-puff-pastry-tart\/)\n- [![Overhead close image on navy backdrop of a large black plate with 6 large pink glazed heart shaped British scones, with one on side showing rise.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2026\/02\/Pink-heart-scones-2bb.jpg?fit=768%2C768&ssl=1) ![Overhead close image on navy backdrop of a large black plate with 6 large pink glazed heart shaped British scones, with one on side showing rise.](data:image\/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20768%20768%22%3E%3C%2Fsvg%3E)](https:\/\/www.easyonlinebakinglessons.com\/air-fryer-pink-heart-british-scones\/)\n  \n  ## [Air Fryer Pink Heart British Scones](https:\/\/www.easyonlinebakinglessons.com\/air-fryer-pink-heart-british-scones\/)\n***\n### Categories\n- [Air Fryer](https:\/\/www.easyonlinebakinglessons.com\/category\/other\/air-fryer\/)\n- [Baking On A 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[OTHER](https:\/\/www.easyonlinebakinglessons.com\/other\/)\n- [REVIEWING](https:\/\/www.easyonlinebakinglessons.com\/reviewing\/)\n- [Work With Me](https:\/\/www.easyonlinebakinglessons.com\/work-with-me\/)\n- [Food Photography](https:\/\/www.easyonlinebakinglessons.com\/food-photography-2\/)\n\n[INDEX](https:\/\/www.easyonlinebakinglessons.com\/recipe-index\/)\n\n%d\n\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.\n\n✓\n\nThanks for sharing\\!\n\n[AddToAny](https:\/\/www.addtoany.com\/ \"Share Buttons\")\n\n[More…](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#addtoany \"Show All\")","attrs_readable_markdown":"![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread with slices of tomoato, onion & pepper on top.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-close-1bb-e1708716500397.jpg?fit=1055%2C970&ssl=1)\n\n```\nThis Lahmacun - Turkish meat flatbread is a popular authentic recipe, yeast-free & easy to make, on the stove or in the oven.  Perfect for Ramadan or any time of the year.\n```\nHomemade Turkish Flatbread\/Pizza\n\n![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread folded, on top of a few more in a stack.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-close-2bb-1024x1024.jpg)\n\n*\\*\\*Click to jump to section*\n\n![Close shot of rolled up, filled wrap with tomoato and onion visible, wrapped in foil and on top of a ground meat and vegetable topped Turkish Lahmacun flatbread.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-rolled-up-in-foil-bb-924x1024.jpg)\n\n### What Is Lahmacun?\nLahmacun (pronounced ‘*laa-ma-june’*), is a type of Turkish flatbread, that is topped with a thin layer of a meat & vegetable paste topping. Known by some other names, (such as Lahmajun, or Lahmadjo) in Middle Eastern countries, I am concentrating on the Turkish version in this recipe.\n\n#### What Is Lahmacun Made Of?\nWhat Is Turkish Flatbread made Of? Well it is made from a very simple yeast free dough for the base (known as ***Yufka*** *–‘yoof-ca’*). The topping is made from either minced\/ground beef or lamb combined with pepper paste & vegetables.\n\n![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-extra-close-bb-1024x1024.jpg)\n\n#### Difference Between Lahmacun & Pizza\nSome refer to Lahmacun as a [*Turkish pizza*](https:\/\/www.easyonlinebakinglessons.com\/pide-homemade-turkish-pizza\/), however Lahmacun has a much thinner base, and is yeast-free. The topping can be similar, but for Turkish Lahmacun the topping is processed into a thick slightly chunky paste, making it quicker to cook.\n\nTurkey also has Pide, that is more like a pizza, in that the dough is yeast based and toppings are similar. The only difference is that the Pide is oval or boat-shaped’. Here is my recipe for *[Pide – Turkish Pizza](https:\/\/www.easyonlinebakinglessons.com\/pide-homemade-turkish-pizza\/)*. Another yeast-based Turkish bread is my *[Ramazan Pidesi.](https:\/\/www.easyonlinebakinglessons.com\/ramazan-pidesi-special-turkish-bread-by-my-quicker-method\/)* (Both below)\n\n### Why Make This Recipe?\n![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-wrapped-2bb-1024x1024.jpg)\n\n***Why use my recipe to make Lahmacun over other recipes?***\n\nWell many many English recipes are not what I would call ‘authentic’ or ‘traditional’. Turkey is a big country and there are regional variations of many of their dishes.\n\nHowever, there will not be big differences in them. In other countries, you might not be able to easily source specific ingredients, so in those instances, these recipes should not be described and titled as ‘Traditional’ or ‘Authentic’.\n\n![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-3bb-1024x1005.jpg)\n\nSo why my recipe then? Well I have been ***married to a Turk for 25 years***. So when I was teaching myself how to bake, I also learned to successfully make several Turkish meals & bakes. These are based on how my husband likes them, has had them in Turkey and how they have developed over numerous testings! He is tough to please so they can’t be too bad for a Scottish gal\\!\n\nTry my latest recipe, Börek – *[Turkish Cheese & Spinach Pastry](https:\/\/www.easyonlinebakinglessons.com\/borek-turkish-cheese-spinach-pastry\/)*.\n\nHis Turkish friends have also been willing taste testers for my Turkish bakes. Check out some more of my *[Turkish recipes](https:\/\/www.easyonlinebakinglessons.com\/tag\/turkish\/)*.\n\n### Ingredients & Substitutions\n![Overhead of white marble table with labelled bowls of salt, flour & water, with text.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-ingredients-labelled-1bb-829x1024.jpg)\n\n**For the base:**\n\n- Flour\n- Salt\n- Warm Water\n\n**For The Topping:**\n\n- Minced\/Ground Meat\n- Bell Peppers\n- Onion\n- Turkish Peppers\n- Garlic\n- Pepper\/Tomato Paste\n- Flat Leaf Parsley\n- Extra Virgin Olive Oil\n\n![Overhead photo of table top with bowls and ingredients for Lahmacun flatbread - flat leaf parsley, tomoato, onion, paste, meat, peppers & oil. ](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-topping-ingredients-labelled-2bb-775x1024.jpg)\n\n#### Flour\nPlain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour will all work for the Turkish flatbread base. No self-raising flour or yeast, as this is an unleavened bread recipe.\n\n#### Warm Water\nWarm water is used to make the base, instead of cold water, as it helps break down the gluten found in the flour, & hence makes kneading the dough much easier.\n\n#### Minced\/Ground Meat\nTurkish Lahmacun is made with either minced\/ground beef or lamb. With no need to pre-cook.\n\n#### Oil\nI use Extra Virgin Olive Oil, but virgin olive oil or olive oil will all work too.\n\n![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-stacked-name-2bb-722x1024.jpg)\n\n#### Peppers\nThis recipe uses red & green bell peppers, as well as hot Turkish peppers (which are a long, mild & hot chilli pepper as seen in the photos). You could substitute with more bell peppers, or use some small chilli peppers. Onions are also used but not in the photo.\n\n#### Paste\nTypically this Turkish version of Lahmacun uses a pepper paste. This can be found in foreign food shops should you need for using in something else, or simply use tomato paste as a good substitute.\n\n#### Parsley\nLike a lot of Turkish recipes, flat leaf parsley is a very popular ingredient. Used in the topping, it is also often used when serving too. Regular parsley can also be used, or dried parsley for the topping mixture if need be.\n\n\\*\\**Note, the ingredient amounts are listed in the Recipe Card at the end of the post.*\n\n![2 photo collage of comparing baked and dry-fried Lahmacun, Turkish meat topped flatbread.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/comparison-photo-of-baked-and-fried-lahmacun-labelled-bb-1024x764.jpg)\n\n### Dry-fry Or Bake\nI prefer to make these meat topped flatbreads by dry-frying on the stove-top. You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone. The photo collage show one dry-fried and one baked, where the baked is more crispy and harder to roll & wrap.\n\n### Step-By-Step Instructions\n1\\. You can begin by preparing the topping or start with the base which needs time to rest. However, making the topping first will allow flavours to develop more. You could also make the topping the night before & wrap and store in the fridge.\n\n![2 photo collage of processing tomatoes, onion and pepper sin a mixer & end result with minced\/ground meat, with text 'photo 1'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-topping-collage-photo-1bb-1024x764.jpg)\n\n2\\. Chop the vegetables enough that you can then place in a food processor or blender. Add the oil, parsley, garlic, pepper\/tomato paste & minced\/ground meat, before processing to a chunky paste consistency. (See Photo 1). Cover & place in the fridge till ready to use. \\*\\*If your processor is small, you could do in 2 batches.\n\n3\\. Prepare the dough for the base of the Lahmacun by adding flour & salt to a stand mixer bowl & mix through.\n\n![4 photo collage of adding what and salt to flour and mixing, with text 'photo 2'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-2b-1024x1024.jpg)\n\n4\\. Add all of the warm water to the flour, use the ***‘k-mixing’ paddle***, and let the stand mixer work in the liquid until you have a dough that is coming together & is just a little sticky. (See Photo 2).\n\nSince different flour, where & how it is milled varies, the amount of liquid it will absorb can be different. Therefore, you might need to add more flour than listed to get the right consistency. See Photo 2 & the video.\n\n5\\. Next swap over to the ***kneading attachment*** and knead for 5 minutes. (I like to knead for 3 minutes, turn the dough over & knead for 2 more minutes). The dough will be much more smooth and in the video you will see me stretch the dough, and how silky it looks. See Photo 3.\n\n![3 photo collage of machine kneading dough, the strech of it, and smoth texture in bowl at the end, with text 'photo 3'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-3b-1024x764.jpg)\n\n6\\. Flour some baking\/parchment paper or a worktop\/counter and scrape the dough out of the bowl.\n\n7\\. Prepare some baking\/parchment paper for placing the balls of dough on. I like to place on top of a tray, and I dust flour on top of the paper.\n\n8\\.Next, flour your hands and divide the dough into 6 pieces. I tend to weigh the dough since I am usually make a LOT of Lahmacun! They will be about ***60g\/2 oz***. (See Photo 4 below).\n\n![4 photo collage of placing kneaded dough on paper, weighing balls of dough, making smooth balls of dough and sprinking flour on top, with text 'photo 4'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-4b-1024x1024.jpg)\n\n9\\. Flour your hands again and roll each piece of dough into a nice tight ball. In the video I demonstrate my technique for this. A kind of pull the ends or corners of the dough under itself, repeat this motion while it tightens the dough and creates tension on the surface, making it a smooth ball of dough. See Photo 4.\n\n10\\. Repeat for all pieces of dough and place on the floured baking\/parchment paper. Then sprinkle some flour on top of the balls of dough & place a damp tea-towel on top before leaving to rest for ***at least 2 hours***. (This allows the gluten to relax but also to make rolling out thin a lot easier). \\*\\*You also could also have prepared the topping at this stage if you like.\\*\\*\n\n![4 photo collage of floured paper with a crease marked next to a dinner plate for size, and rolling out dough to that size circle, with text 'photo 5'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-base-collage-photo-5bb-1024x1024.jpg)\n\n11\\. Once the dough has rested, find a plate that is about the same diameter of the frying pan you will use. Lahmacun are usually about 22 – 25cm (9 – 10″) in diameter. (So if you don’t have a large enough frying pan you can oven bake with a pizza stone). We are looking for nearer to a dinner plate size than a side plate. Cut some baking\/parchment paper a little wider than the plate and make a crease or fold to make the paper a square shape. See Photo 5 where I have labelled the fold line. This is used as a guide when rolling out the dough and since you will be making more than one, it is very handy to use.\n\n12\\. Make sure your paper is floured as well as your rolling pin (here I am using a Turkish rolling pin called an Oklava that is longer and much thinner).\n\n![2 photo collage of tablespooning Lahmacun meat paste topping on rolled out dough, with text'photo 6'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-collage-photo-6bb--1024x764.jpg)\n\n13\\. Place the ball of dough in the centre of the paper and carefully roll out, rotating the dough every so often, as well as lifting, adding more flour and then turning the dough over, before continuing rolling. Roll out to a little smaller than the guide size and you should have a thin dough that is not sticky & easy to move. (See Photo 5).\n\n14\\. Now add about 3 good tbsp’s worth of the topping to the Lahmacun base and spread out almost to the edges, using a palette knife or butter knife, in a thin layer. See Photo 6.\n\n![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/fry-cooking-lahmacun-collage-photo-7bb-1024x1024.jpg)\n\n15\\. It is ideal to prepare just one Lahmacun at a time if you are dry frying, and working on your own. (If not, have each base on paper ready to go and **do not stack them**.)\n\n16\\. Heat your frying pan on a medium heat (no oil needed) and very carefully lift the prepared base onto the pan. There is no simple way to do this. You can try sliding off into the pan, but I found lifting and getting my hands under the base easier (just be careful not to let it stretch too much), and just spreading out neater once in the frying pan. Just be careful not to burn yourself. (See Photo 7).\n\n17\\. Place a lid on top of the frying pan and leave to cook.\n\n![2 photo collage of cooked Turkish meat topped flatbread Lahmacun, and stacked meat side down on a plate, with text 'photo 8'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-cooked-collage-photo-8bb-1024x764.jpg)\n\nThe ends will be crisp and underside will have brown spots. You can use a food thermometer to check that the meat is fully cooked. The safe spot for beef is at temperature of at least ******71\\.1°c (160°f)******[1](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#6a2e33f4-2256-433e-b5e0-68bd21d5572c). Mine cooked in about 5 – 6 minutes. \\*\\*If you find the base is ready but not the meat, lower the temperature and make sure you are using a lid that seals well to allow the meat to cook through. (You could also finish off in an air fryer).\n\n18\\. Use a spatula to remove the Lahmacun from the pan. Place on a plate with a little paper on top, before covering with a clean tea-towel.\n\n![2 photo collage of extra close shot of sliced onion with lemon and sumac seasoning, and a plate with hot peppers and tomato slices, with text 'photo 9'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/sumac-onion-and-peppers-collage-photo-9bb-1024x764.jpg)\n\n19\\. Cook the rest of the Lahmacun and place the 2nd on top of the 1st one, with meat side down. Then place the rest of them meat side down too, with the tea-towel on top. This keeps them warm and helps them be soft enough to wrap.\n\n20\\. While the Lahmacun are cooking, you can prepare some filling to have inside them rolled up. Slice some tomatoes, some hot peppers and you can finely slice onion, that you can toss in some Sumac seasoning and lemon juice if you like. Flat leaf parsley is very common in Turkish cooking\/baking, so wash some of that and leave to dry.\n\n![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/filling-and-wrapping-a-Lahmacun-collage-photo-10bb-1024x1024.jpg)\n\n21\\. Once ready to eat, serve a Lahmacun as a rolled up wrap, with the tomato & pepper slices, flat leaf parsley and the seasoned onion as prepared above.\n\n22\\. Simply roll up and enjoy! Turkey’s favourite drinks to accompany such foods is strong sweet tea (**Çay** – pronounced *‘ch-eye’*), or **Ayran** (*‘eye-ran’*). You can actually buy this in some Asda stores here in the UK in the foreign food chiller section. Some Asian shops will also sell it. But you can make you own. It is basically a salty, water-downed yoghurt drink. To learn how to make your own, here is a recipe by my Turkish friend Ayla, on her website **Cooking Gorgeous** with truly authentic Turkish recipes – *[How To Make Ayran (Turkish Yoghurt Drink)](https:\/\/cookingorgeous.com\/blog\/ayran-turkish-yogurt-drink\/)*.\n\n![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/Lahmacun-stacked-3bb-713x1024.jpg)\n\n\\*\\*See the Ayran carton in the back of this photo\\*\\*\n\n#### Storing\nStore the homemade Turkish Lahmacun in food bags or a sealed container, once they have cooled down, alternating them so meat sides are facing each other. You can warm just a little in an air fryer for just a minute or two to take the cold edge off it. Will last about 2 days if stored correctly in the fridge.\n\n##### Variations\nTry some tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian\/vegan alternative topping.\n\n### Recipe Card\n![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread with slices of tomoato, onion & pepper on top.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-close-1bb-e1708716500397.jpg?fit=250%2C230&ssl=1)\n\n- Scales or measuring cups\n- Measuring Spoons\n- Stand-mixer *(mixing & dough attachments)*\n- Chopping board & knife\n- Food processor or blender\n- Baking\/parchment paper\n- Rolling Pin\n- Flour for dusting\n- Frying Pan\/Skillet *(medium sized, 22-25cm\/9-10\" diameter)*\n- Spatula\n- Tea-Towel\n\n#### Base Ingredients\n- 230 grams Plain\/A.P. Flour *(8 oz, 1¾ rounded cups, or Strong\/Bread flour)*\n- ¼ tsp Salt\n- 150 ml Warm Water *(7¾ fl oz, ⅔ cup)*\n\n#### Topping Ingredients\n- 200 grams Minced\/Ground Beef *(7 oz, or minced\/ground lamb)*\n- 1 Onion *(medium)*\n- 2 Bell Peppers *(red & green)*\n- 1 Turkish (hot) Pepper *(optional\\*)*\n- 1 Tomato *(medium)*\n- 1 Clove Minced Garlic *(mince\/grate or use a garlic press)*\n- 1 tbsp Tomato Paste *(Pepper paste more authentic\\*)*\n- 50 ml Extra Virgin Olive Oil *(1⅔ fl oz, scant ¼ cup, 3½ tbsp)*\n- Handful Of Flat Leaf Parsley\n\n#### For An Optional Filling\n- Parsley, Tomato, Onion, Pepper (Sumac & lemon juice for onion, optional)\n- **\\* Denotes see notes**\n\n![](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)Get Recipe Ingredients\n\n#### Prepare Topping\n- Chop the 1 Onion, 2 Bell Peppers, 1 Turkish (hot) Pepper & 1 Tomato before adding to a food processor or blender, with the 1 Clove Minced Garlic, Handful Of Flat Leaf Parsley, 1 tbsp Tomato Paste & 50 ml Extra Virgin Olive Oil. Process lightly before adding in the 200 grams Minced\/Ground Beef. Process to a slightly chunky paste consistency. (See Photo 1 above & video for reference). Cover & pop in the fridge for at least 30minutes or till ready to use. \\*\\*If your processor is small, do in 2 batches\\*\\*.\n\n#### Prepare Base Dough\n- Add 230 grams Plain\/A.P. Flour & ¼ tsp Salt to a stand mixer bowl & mix together. Add all of the 150 ml Warm Water to the flour & mix together using the ***‘k-mixing’ paddle*** until a dough is coming together & is a little sticky. \\*Add a little more warm if required.\n- Swap for the ***kneading attachment\/Dough Hook*** & knead for 3 minutes before turning the dough over & kneading another 2 minutes. The dough will be stretchy and smooth now.\n- Flour baking\/parchment paper or a worktop\/counter and scrape the dough out of the bowl. With floury hands, divide the dough into 6 pieces. They will be about ***60g\/2 oz*** if you want to weigh them.\n- Flour your hands & roll each piece of dough into a tight smooth ball. (In the video I demonstrate my technique for this).\n\n#### Rest Dough\n- Flour a baking\/parchment paper before placing the 6 balls of dough down and dust with some more flour, before covering with a damp tea-towel. Rest the dough for ***at least 2 hours***. \\*\\*You also could also have prepared the topping at this stage.\\*\\*\n\n#### Form Flatbread Base\n- Roll out one ball of dough on floured paper or worktop\/counter, till thin and about 22 – 25cm (9 – 10″) in diameter (but not too big for your frying pan\/skillet).\n- Add 3 good tbsp’s worth of topping mixture to the Lahmacun base and spread into a thin layer, nearly all the way to the edges.\n\n#### Cook The Flatbreads\n- Warm the frying pan\/skillet on medium heat with no oil. Carefully lift the Lahmacun onto the pan and fix in position, being careful not to stretch too much when lifting.\n- Place a lid on top and leave to cook for about 5 – 6 minutes until ends are crispy, meat is cooked & the underside has brown spots. (If you want to use a food thermometer, beef\/lamb is safe once at least ***71\\.1°c (160°f)******1***.)\n- Transfer to a large plate, cover with a piece of baking\/parchment paper & then a clean towel while you prepare & cook the rest. (\\*Roll out & top the flatbread while one is cooking)\n- Alternate stacking the cooked Lahmacun, so that the meat sides are facing each other, & top with the tea-towel to keep warm & soft enough for rolling.\n\n#### Serving & Storing\n- For serving, rolling up the Lahmacun with some extra filling inside is very popular. Slice some Parsley, Tomato, Onion, Pepper and you can also add some Sumac & lemon juice to thin sliced onion if you like.\n- Add to the centre of the flatbread, roll up & enjoy with hot sweet tea (**Çay)**, or popular Turkish drink **Ayran** (a salty watered-down yoghurt drink). Check out this recipe fo [*Homemade Ayran*](https:\/\/cookingorgeous.com\/blog\/ayran-turkish-yogurt-drink\/).\n  [![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-extra-close-bb.jpg?resize=150%2C150&ssl=1)](https:\/\/i0.wp.com\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-extra-close-bb.jpg?fit=1200%2C1201&ssl=1)\n- Store the Turkish flatbreads in food bags or in foil first, (alternating the stacking so meat sides are facing each other), & they will be fine for up to 2 days in the fridge. You can warm just a little in an air fryer for just a minute or two to take the cold edge off it.\n\n**Flour** – Plain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour work.\n\n**Warm Water** – helps break down the gluten & makes kneading the dough much easier.\n\n**Meat** – make with either minced\/ground beef or lamb. No need to pre-cook.\n\n[![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/filling-and-wrapping-a-Lahmacun-collage-photo-10bb-edited-1-1024x1024.jpg)](https:\/\/www.easyonlinebakinglessons.com\/filling-and-wrapping-a-lahmacun-collage-photo-10bb-3\/)\n\n**Oil** – Extra Virgin Olive Oil, with virgin olive oil or olive oil as an alternative.\n\n**Peppers** – red & green bell peppers used as well as Turkish peppers, but you can use any hot pepper you can source. Or omit for lest spicy topping & add one more bell pepper or tomato.\n\n**Paste** – pepper taste is traditional but tomato paste also works well.\n\n[![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-open-3bb-1024x1005.jpg)](https:\/\/www.easyonlinebakinglessons.com\/?attachment_id=89238)\n\n**Parsley** – flat leaf parsley is used. Regular parsley can also be used, or dried parsley for the topping mixture.\n\n**Method Of Cooking** – I prefer dry-frying on the stove-top. You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone.\n\n**Variations** – try tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian\/vegan alternative topping.\n\n[![](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/lahmacun-stacked-close-bb-1024x1024.jpg)](https:\/\/www.easyonlinebakinglessons.com\/?attachment_id=89240)\n\n\\***Timings** – are approximate & based on cooking time of 5-6 minutes each & rolling\/topping one flatbread while cooking.\n\nMore detailed information, instructions & process photos can be found before this Recipe Card.\n\n**Reference** – ***1*** safe beef\/lamb temperature @https:\/\/ask.usda.gov\/s\/article\/What-are-cooking-times-for-lamb.\n\nTry my Ramazan Pidesi, another [Turkish Ramadan flatbread](https:\/\/www.easyonlinebakinglessons.com\/ramazan-pidesi-special-turkish-bread-by-my-quicker-method\/) or [Pide – Turkish Pizza](https:\/\/www.easyonlinebakinglessons.com\/pide-homemade-turkish-pizza\/), both using a quicker method. Or better still, try *[yeast-free](https:\/\/www.easyonlinebakinglessons.com\/yeast-free-pogaca-cheese-filled-turkish-rolls\/) Poğaça* – cheese stuffed rolls.\n\n[![Close photo of 2 slices of cheese and tomato topped Turkish pizza on a pink plate, with pink napkin, Turkish flag symbol and text '2 Hour Turkish Pide Pizza'.](https:\/\/www.easyonlinebakinglessons.com\/wp-content\/uploads\/2024\/02\/Turkish-Pide-Pizza-Youtube-Thumbnail-bb-1024x576.jpg)](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/turkish-pide-pizza-youtube-thumbnail-bb\/)\n***\n**Nutritional Information** – is approximate & based on making 6 equal sized Lahmacun from the ingredients listed above. Make smaller or bigger & values will change. All information from website [*MyFitnessPal.com*](https:\/\/www.myfitnesspal.com\/recipe\/)\n\nNutrition Facts\n\nLahmacun – Turkish Meat Flatbread\n\nServing Size\n\n1 flatbread\n\nAmount per Serving\n\nCalories\n\n% Daily Value\\*\n\nFat\n\n11\n\ng\n\n17\n\n%\n\nSaturated Fat\n\n2\\.1\n\ng\n\n13\n\n%\n\nPolyunsaturated Fat\n\n0\\.9\n\ng\n\nMonounsaturated Fat\n\n5\\.7\n\ng\n\nCholesterol\n\n20\\.8\n\nmg\n\n7\n\n%\n\nSodium\n\n129\\.2\n\nmg\n\n6\n\n%\n\nPotassium\n\n207\\.7\n\nmg\n\n6\n\n%\n\nCarbohydrates\n\n34\\.7\n\ng\n\n12\n\n%\n\nFiber\n\n3\\.3\n\ng\n\n14\n\n%\n\nSugar\n\n3\\.9\n\ng\n\n4\n\n%\n\nProtein\n\n12\n\ng\n\n24\n\n%\n\n\\* Percent Daily Values are based on a 2000 calorie diet.\n##### Subscribe For More Recipes\nWant more great recipes, tips, baking information and newsletters? Then please consider subscribing by adding your email address below. Be sure to check for a confirmation email & respond back, so you can follow me & receive your free emails. Your personal information will not be shared with a third party.\n\nFollow me on social media:\n\nHappy Learning & Baking\\!\n\n###### *Caro x*\n\n###### Lahmacun – Turkish Meat Flatbread\nSearch For Something You Fancy\\!\n\n###### Caroline’s Easy Baking Lessons\n\n**Reference:**\n\n1. Minced\/Ground beef or lamb safely cooked temperature, taken from AskUSDA @ https:\/\/ask.usda.gov\/s\/article\/What-are-cooking-times-for-lamb [↩︎](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/#6a2e33f4-2256-433e-b5e0-68bd21d5572c-link)\n\n[![Print Friendly, PDF & Email](https:\/\/cdn.printfriendly.com\/buttons\/printfriendly-pdf-button.png)](https:\/\/www.easyonlinebakinglessons.com\/lahmacun-turkish-meat-flatbread\/ \"Printer Friendly, PDF & Email\")\n## Post navigation","meta_canonical":null}

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Meta Title	Lahmacun – Turkish Meat Flatbread – Caroline's Easy Baking Lessons
Meta Description	This Lahmacun - Turkish meat flatbread is a popular authentic recipe, yeast-free & easy to make, on the stove or in the oven. Perfect for Ramadan or any time of the year. Lahmacun - Turkish Meat Flatbread Homemade Turkish Flatbread/Pizza **Click to jump to section What Is Lahmacun? Lahmacun (pronounced 'laa-ma-june'), is a type of…
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Boilerpipe Text	This Lahmacun - Turkish meat flatbread is a popular authentic recipe, yeast-free & easy to make, on the stove or in the oven. Perfect for Ramadan or any time of the year. Homemade Turkish Flatbread/Pizza Click to jump to section What Is Lahmacun? Lahmacun (pronounced ‘ laa-ma-june’ ), is a type of Turkish flatbread, that is topped with a thin layer of a meat & vegetable paste topping. Known by some other names, (such as Lahmajun, or Lahmadjo) in Middle Eastern countries, I am concentrating on the Turkish version in this recipe. What Is Lahmacun Made Of? What Is Turkish Flatbread made Of? Well it is made from a very simple yeast free dough for the base (known as Yufka – ‘yoof-ca’ ). The topping is made from either minced/ground beef or lamb combined with pepper paste & vegetables. Difference Between Lahmacun & Pizza Some refer to Lahmacun as a Turkish pizza , however Lahmacun has a much thinner base, and is yeast-free. The topping can be similar, but for Turkish Lahmacun the topping is processed into a thick slightly chunky paste, making it quicker to cook. Turkey also has Pide, that is more like a pizza, in that the dough is yeast based and toppings are similar. The only difference is that the Pide is oval or boat-shaped’. Here is my recipe for Pide – Turkish Pizza . Another yeast-based Turkish bread is my Ramazan Pidesi. (Both below) Why Make This Recipe? Why use my recipe to make Lahmacun over other recipes? Well many many English recipes are not what I would call ‘authentic’ or ‘traditional’. Turkey is a big country and there are regional variations of many of their dishes. However, there will not be big differences in them. In other countries, you might not be able to easily source specific ingredients, so in those instances, these recipes should not be described and titled as ‘Traditional’ or ‘Authentic’. So why my recipe then? Well I have been married to a Turk for 25 years . So when I was teaching myself how to bake, I also learned to successfully make several Turkish meals & bakes. These are based on how my husband likes them, has had them in Turkey and how they have developed over numerous testings! He is tough to please so they can’t be too bad for a Scottish gal! Try my latest recipe, Börek – Turkish Cheese & Spinach Pastry . His Turkish friends have also been willing taste testers for my Turkish bakes. Check out some more of my Turkish recipes . Ingredients & Substitutions For the base: Flour Salt Warm Water For The Topping: Minced/Ground Meat Bell Peppers Onion Turkish Peppers Garlic Pepper/Tomato Paste Flat Leaf Parsley Extra Virgin Olive Oil Flour Plain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour will all work for the Turkish flatbread base. No self-raising flour or yeast, as this is an unleavened bread recipe. Warm Water Warm water is used to make the base, instead of cold water, as it helps break down the gluten found in the flour, & hence makes kneading the dough much easier. Minced/Ground Meat Turkish Lahmacun is made with either minced/ground beef or lamb. With no need to pre-cook. Oil I use Extra Virgin Olive Oil, but virgin olive oil or olive oil will all work too. Peppers This recipe uses red & green bell peppers, as well as hot Turkish peppers (which are a long, mild & hot chilli pepper as seen in the photos). You could substitute with more bell peppers, or use some small chilli peppers. Onions are also used but not in the photo. Paste Typically this Turkish version of Lahmacun uses a pepper paste. This can be found in foreign food shops should you need for using in something else, or simply use tomato paste as a good substitute. Parsley Like a lot of Turkish recipes, flat leaf parsley is a very popular ingredient. Used in the topping, it is also often used when serving too. Regular parsley can also be used, or dried parsley for the topping mixture if need be. Note, the ingredient amounts are listed in the Recipe Card at the end of the post. Dry-fry Or Bake I prefer to make these meat topped flatbreads by dry-frying on the stove-top. You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone. The photo collage show one dry-fried and one baked, where the baked is more crispy and harder to roll & wrap. Step-By-Step Instructions 1. You can begin by preparing the topping or start with the base which needs time to rest. However, making the topping first will allow flavours to develop more. You could also make the topping the night before & wrap and store in the fridge. 2. Chop the vegetables enough that you can then place in a food processor or blender. Add the oil, parsley, garlic, pepper/tomato paste & minced/ground meat, before processing to a chunky paste consistency. (See Photo 1). Cover & place in the fridge till ready to use. If your processor is small, you could do in 2 batches. 3. Prepare the dough for the base of the Lahmacun by adding flour & salt to a stand mixer bowl & mix through. 4. Add all of the warm water to the flour, use the ‘k-mixing’ paddle , and let the stand mixer work in the liquid until you have a dough that is coming together & is just a little sticky. (See Photo 2). Since different flour, where & how it is milled varies, the amount of liquid it will absorb can be different. Therefore, you might need to add more flour than listed to get the right consistency. See Photo 2 & the video. 5. Next swap over to the kneading attachment and knead for 5 minutes . (I like to knead for 3 minutes, turn the dough over & knead for 2 more minutes). The dough will be much more smooth and in the video you will see me stretch the dough, and how silky it looks. See Photo 3. 6. Flour some baking/parchment paper or a worktop/counter and scrape the dough out of the bowl. 7. Prepare some baking/parchment paper for placing the balls of dough on. I like to place on top of a tray, and I dust flour on top of the paper. 8.Next, flour your hands and divide the dough into 6 pieces. I tend to weigh the dough since I am usually make a LOT of Lahmacun! They will be about 60g/2 oz . (See Photo 4 below). 9. Flour your hands again and roll each piece of dough into a nice tight ball. In the video I demonstrate my technique for this. A kind of pull the ends or corners of the dough under itself, repeat this motion while it tightens the dough and creates tension on the surface, making it a smooth ball of dough. See Photo 4. 10. Repeat for all pieces of dough and place on the floured baking/parchment paper. Then sprinkle some flour on top of the balls of dough & place a damp tea-towel on top before leaving to rest for at least 2 hours . (This allows the gluten to relax but also to make rolling out thin a lot easier). You also could also have prepared the topping at this stage if you like. 11. Once the dough has rested, find a plate that is about the same diameter of the frying pan you will use. Lahmacun are usually about 22 – 25cm (9 – 10″) in diameter. (So if you don’t have a large enough frying pan you can oven bake with a pizza stone). We are looking for nearer to a dinner plate size than a side plate. Cut some baking/parchment paper a little wider than the plate and make a crease or fold to make the paper a square shape. See Photo 5 where I have labelled the fold line. This is used as a guide when rolling out the dough and since you will be making more than one, it is very handy to use. 12. Make sure your paper is floured as well as your rolling pin (here I am using a Turkish rolling pin called an Oklava that is longer and much thinner). 13. Place the ball of dough in the centre of the paper and carefully roll out, rotating the dough every so often, as well as lifting, adding more flour and then turning the dough over, before continuing rolling. Roll out to a little smaller than the guide size and you should have a thin dough that is not sticky & easy to move. (See Photo 5). 14. Now add about 3 good tbsp’s worth of the topping to the Lahmacun base and spread out almost to the edges, using a palette knife or butter knife, in a thin layer. See Photo 6. 15. It is ideal to prepare just one Lahmacun at a time if you are dry frying, and working on your own. (If not, have each base on paper ready to go and do not stack them .) 16. Heat your frying pan on a medium heat (no oil needed) and very carefully lift the prepared base onto the pan. There is no simple way to do this. You can try sliding off into the pan, but I found lifting and getting my hands under the base easier (just be careful not to let it stretch too much), and just spreading out neater once in the frying pan. Just be careful not to burn yourself. (See Photo 7). 17. Place a lid on top of the frying pan and leave to cook. The ends will be crisp and underside will have brown spots. You can use a food thermometer to check that the meat is fully cooked. The safe spot for beef is at temperature of at least 71.1°c (160°f) 1 . Mine cooked in about 5 – 6 minutes. If you find the base is ready but not the meat, lower the temperature and make sure you are using a lid that seals well to allow the meat to cook through. (You could also finish off in an air fryer). 18. Use a spatula to remove the Lahmacun from the pan. Place on a plate with a little paper on top, before covering with a clean tea-towel. 19. Cook the rest of the Lahmacun and place the 2nd on top of the 1st one, with meat side down. Then place the rest of them meat side down too, with the tea-towel on top. This keeps them warm and helps them be soft enough to wrap. 20. While the Lahmacun are cooking, you can prepare some filling to have inside them rolled up. Slice some tomatoes, some hot peppers and you can finely slice onion, that you can toss in some Sumac seasoning and lemon juice if you like. Flat leaf parsley is very common in Turkish cooking/baking, so wash some of that and leave to dry. 21. Once ready to eat, serve a Lahmacun as a rolled up wrap, with the tomato & pepper slices, flat leaf parsley and the seasoned onion as prepared above. 22. Simply roll up and enjoy! Turkey’s favourite drinks to accompany such foods is strong sweet tea ( Çay – pronounced ‘ch-eye’ ), or Ayran ( ‘eye-ran’ ). You can actually buy this in some Asda stores here in the UK in the foreign food chiller section. Some Asian shops will also sell it. But you can make you own. It is basically a salty, water-downed yoghurt drink. To learn how to make your own, here is a recipe by my Turkish friend Ayla, on her website Cooking Gorgeous with truly authentic Turkish recipes – How To Make Ayran (Turkish Yoghurt Drink) . See the Ayran carton in the back of this photo Storing Store the homemade Turkish Lahmacun in food bags or a sealed container, once they have cooled down, alternating them so meat sides are facing each other. You can warm just a little in an air fryer for just a minute or two to take the cold edge off it. Will last about 2 days if stored correctly in the fridge. Variations Try some tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian/vegan alternative topping. Recipe Card Scales or measuring cups Measuring Spoons Stand-mixer (mixing & dough attachments) Chopping board & knife Food processor or blender Baking/parchment paper Rolling Pin Flour for dusting Frying Pan/Skillet (medium sized, 22-25cm/9-10" diameter) Spatula Tea-Towel Base Ingredients 230 grams Plain/A.P. Flour (8 oz, 1¾ rounded cups, or Strong/Bread flour) ¼ tsp Salt 150 ml Warm Water (7¾ fl oz, ⅔ cup) Topping Ingredients 200 grams Minced/Ground Beef (7 oz, or minced/ground lamb) 1 Onion (medium) 2 Bell Peppers (red & green) 1 Turkish (hot) Pepper (optional) 1 Tomato (medium) 1 Clove Minced Garlic (mince/grate or use a garlic press) 1 tbsp Tomato Paste (Pepper paste more authentic) 50 ml Extra Virgin Olive Oil (1⅔ fl oz, scant ¼ cup, 3½ tbsp) Handful Of Flat Leaf Parsley For An Optional Filling Parsley, Tomato, Onion, Pepper (Sumac & lemon juice for onion, optional) * Denotes see notes Get Recipe Ingredients Prepare Topping Chop the 1 Onion , 2 Bell Peppers , 1 Turkish (hot) Pepper & 1 Tomato before adding to a food processor or blender, with the 1 Clove Minced Garlic , Handful Of Flat Leaf Parsley , 1 tbsp Tomato Paste & 50 ml Extra Virgin Olive Oil . Process lightly before adding in the 200 grams Minced/Ground Beef . Process to a slightly chunky paste consistency. (See Photo 1 above & video for reference). Cover & pop in the fridge for at least 30minutes or till ready to use. If your processor is small, do in 2 batches. Prepare Base Dough Add 230 grams Plain/A.P. Flour & ¼ tsp Salt to a stand mixer bowl & mix together. Add all of the 150 ml Warm Water to the flour & mix together using the ‘k-mixing’ paddle until a dough is coming together & is a little sticky. Add a little more warm if required. Swap for the kneading attachment/Dough Hook & knead for 3 minutes before turning the dough over & kneading another 2 minutes. The dough will be stretchy and smooth now. Flour baking/parchment paper or a worktop/counter and scrape the dough out of the bowl. With floury hands, divide the dough into 6 pieces. They will be about 60g/2 oz if you want to weigh them. Flour your hands & roll each piece of dough into a tight smooth ball. (In the video I demonstrate my technique for this). Rest Dough Flour a baking/parchment paper before placing the 6 balls of dough down and dust with some more flour, before covering with a damp tea-towel. Rest the dough for at least 2 hours . You also could also have prepared the topping at this stage.* Form Flatbread Base Roll out one ball of dough on floured paper or worktop/counter, till thin and about 22 – 25cm (9 – 10″) in diameter (but not too big for your frying pan/skillet). Add 3 good tbsp’s worth of topping mixture to the Lahmacun base and spread into a thin layer, nearly all the way to the edges. Cook The Flatbreads Warm the frying pan/skillet on medium heat with no oil. Carefully lift the Lahmacun onto the pan and fix in position, being careful not to stretch too much when lifting. Place a lid on top and leave to cook for about 5 – 6 minutes until ends are crispy, meat is cooked & the underside has brown spots. (If you want to use a food thermometer, beef/lamb is safe once at least 71.1°c (160°f) 1 .) Transfer to a large plate, cover with a piece of baking/parchment paper & then a clean towel while you prepare & cook the rest. (Roll out & top the flatbread while one is cooking) Alternate stacking the cooked Lahmacun, so that the meat sides are facing each other, & top with the tea-towel to keep warm & soft enough for rolling. Serving & Storing For serving, rolling up the Lahmacun with some extra filling inside is very popular. Slice some Parsley, Tomato, Onion, Pepper and you can also add some Sumac & lemon juice to thin sliced onion if you like. Add to the centre of the flatbread, roll up & enjoy with hot sweet tea ( Çay) , or popular Turkish drink Ayran (a salty watered-down yoghurt drink). Check out this recipe fo Homemade Ayran . Store the Turkish flatbreads in food bags or in foil first, (alternating the stacking so meat sides are facing each other), & they will be fine for up to 2 days in the fridge. You can warm just a little in an air fryer for just a minute or two to take the cold edge off it. Flour – Plain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour work. Warm Water – helps break down the gluten & makes kneading the dough much easier. Meat – make with either minced/ground beef or lamb. No need to pre-cook. Oil – Extra Virgin Olive Oil, with virgin olive oil or olive oil as an alternative. Peppers – red & green bell peppers used as well as Turkish peppers, but you can use any hot pepper you can source. Or omit for lest spicy topping & add one more bell pepper or tomato. Paste – pepper taste is traditional but tomato paste also works well. Parsley – flat leaf parsley is used. Regular parsley can also be used, or dried parsley for the topping mixture. Method Of Cooking – I prefer dry-frying on the stove-top. You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone. Variations – try tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian/vegan alternative topping. Timings – are approximate & based on cooking time of 5-6 minutes each & rolling/topping one flatbread while cooking. More detailed information, instructions & process photos can be found before this Recipe Card. Reference – 1 safe beef/lamb temperature @ https://ask.usda.gov/s/article/What-are-cooking-times-for-lamb. Try my Ramazan Pidesi, another Turkish Ramadan flatbread or Pide – Turkish Pizza , both using a quicker method. Or better still, try yeast-free Poğaça – cheese stuffed rolls. Nutritional Information – is approximate & based on making 6 equal sized Lahmacun from the ingredients listed above. Make smaller or bigger & values will change. All information from website MyFitnessPal.com Nutrition Facts Lahmacun – Turkish Meat Flatbread Serving Size 1 flatbread Amount per Serving Calories % Daily Value* Fat 11 g 17 % Saturated Fat 2.1 g 13 % Polyunsaturated Fat 0.9 g Monounsaturated Fat 5.7 g Cholesterol 20.8 mg 7 % Sodium 129.2 mg 6 % Potassium 207.7 mg 6 % Carbohydrates 34.7 g 12 % Fiber 3.3 g 14 % Sugar 3.9 g 4 % Protein 12 g 24 % * Percent Daily Values are based on a 2000 calorie diet. Subscribe For More Recipes Want more great recipes, tips, baking information and newsletters? Then please consider subscribing by adding your email address below. Be sure to check for a confirmation email & respond back, so you can follow me & receive your free emails. Your personal information will not be shared with a third party. Follow me on social media: Happy Learning & Baking! Caro x Lahmacun – Turkish Meat Flatbread Search For Something You Fancy! Caroline’s Easy Baking Lessons Reference: Minced/Ground beef or lamb safely cooked temperature, taken from AskUSDA @ https://ask.usda.gov/s/article/What-are-cooking-times-for-lamb ↩︎ Post navigation
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Perfect for Ramadan or any time of the year. ``` ## Lahmacun – Turkish Meat Flatbread Homemade Turkish Flatbread/Pizza [Jump to Recipe](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#recipe) [Jump to Video](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#recipe-video) [Print Recipe](https://carolines_easy_baking_lessons.jupiter.shop/print?source=https%3A%2F%2Fwww.easyonlinebakinglessons.com%2Flahmacun-turkish-meat-flatbread%2F&externalId=89251&recipeId=37ec2771-f518-4a83-8b88-a369b284e402) ![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread folded, on top of a few more in a stack.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-close-2bb.jpg?resize=1024%2C1024&ssl=1) ![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread folded, on top of a few more in a stack.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-close-2bb-1024x1024.jpg) Table of Contents - [What Is Lahmacun?](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#what-is-lahmacun) - [Why Make This Recipe?](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#why-make-this-recipe) - [Ingredients & Substitutions](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#ingredients--substitutions) - [Dry-fry Or Bake](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#dryfry-or-bake) - [Step-By-Step Instructions](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#stepbystep-instructions) - [Recipe Card](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#recipe-card) \\Click to jump to section* *** ![Close shot of rolled up, filled wrap with tomoato and onion visible, wrapped in foil and on top of a ground meat and vegetable topped Turkish Lahmacun flatbread.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-rolled-up-in-foil-bb.jpg?resize=924%2C1024&ssl=1) ![Close shot of rolled up, filled wrap with tomoato and onion visible, wrapped in foil and on top of a ground meat and vegetable topped Turkish Lahmacun flatbread.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-rolled-up-in-foil-bb-924x1024.jpg) ### What Is Lahmacun? Lahmacun (pronounced ‘laa-ma-june’), is a type of Turkish flatbread, that is topped with a thin layer of a meat & vegetable paste topping. Known by some other names, (such as Lahmajun, or Lahmadjo) in Middle Eastern countries, I am concentrating on the Turkish version in this recipe. #### What Is Lahmacun Made Of? What Is Turkish Flatbread made Of? Well it is made from a very simple yeast free dough for the base (known as *Yufka* –‘yoof-ca’). The topping is made from either minced/ground beef or lamb combined with pepper paste & vegetables. *** ![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-extra-close-bb.jpg?resize=1024%2C1024&ssl=1) ![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-extra-close-bb-1024x1024.jpg) #### Difference Between Lahmacun & Pizza Some refer to Lahmacun as a [Turkish pizza](https://www.easyonlinebakinglessons.com/pide-homemade-turkish-pizza/), however Lahmacun has a much thinner base, and is yeast-free. The topping can be similar, but for Turkish Lahmacun the topping is processed into a thick slightly chunky paste, making it quicker to cook. Turkey also has Pide, that is more like a pizza, in that the dough is yeast based and toppings are similar. The only difference is that the Pide is oval or boat-shaped’. Here is my recipe for [Pide – Turkish Pizza](https://www.easyonlinebakinglessons.com/pide-homemade-turkish-pizza/). Another yeast-based Turkish bread is my [Ramazan Pidesi.](https://www.easyonlinebakinglessons.com/ramazan-pidesi-special-turkish-bread-by-my-quicker-method/) (Both below) * ![Close photo of 2 slices of cheese and tomato topped Turkish pizza on a pink plate, with pink napkin, Turkish flag symbol and text '2 Hour Turkish Pide Pizza'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/Turkish-Pide-Pizza-Youtube-Thumbnail-bb.jpg?resize=1200%2C675&ssl=1) ![Close photo of 2 slices of cheese and tomato topped Turkish pizza on a pink plate, with pink napkin, Turkish flag symbol and text '2 Hour Turkish Pide Pizza'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/Turkish-Pide-Pizza-Youtube-Thumbnail-bb.jpg) ![Photo collage of Turkish ramazan pidesi bread.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2023/04/ramazan-pidesi-youtube-4bb.jpg?resize=1200%2C609&ssl=1) ![Photo collage of Turkish ramazan pidesi bread.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2023/04/ramazan-pidesi-youtube-4bb.jpg) * ### Why Make This Recipe? ![](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-wrapped-2bb.jpg?resize=1024%2C1024&ssl=1) ![](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-wrapped-2bb-1024x1024.jpg) *Why use my recipe to make Lahmacun over other recipes?* Well many many English recipes are not what I would call ‘authentic’ or ‘traditional’. Turkey is a big country and there are regional variations of many of their dishes. However, there will not be big differences in them. In other countries, you might not be able to easily source specific ingredients, so in those instances, these recipes should not be described and titled as ‘Traditional’ or ‘Authentic’. * ![](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-3bb.jpg?resize=1024%2C1005&ssl=1) ![](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-3bb-1024x1005.jpg) So why my recipe then? Well I have been married to a Turk for 25 years*. So when I was teaching myself how to bake, I also learned to successfully make several Turkish meals & bakes. These are based on how my husband likes them, has had them in Turkey and how they have developed over numerous testings! He is tough to please so they can’t be too bad for a Scottish gal\! Try my latest recipe, Börek – [Turkish Cheese & Spinach Pastry](https://www.easyonlinebakinglessons.com/borek-turkish-cheese-spinach-pastry/). His Turkish friends have also been willing taste testers for my Turkish bakes. Check out some more of my [Turkish recipes](https://www.easyonlinebakinglessons.com/tag/turkish/). ### Ingredients & Substitutions ![Overhead of white marble table with labelled bowls of salt, flour & water, with text.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-ingredients-labelled-1bb.jpg?resize=829%2C1024&ssl=1) ![Overhead of white marble table with labelled bowls of salt, flour & water, with text.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-ingredients-labelled-1bb-829x1024.jpg) For the base: - Flour - Salt - Warm Water For The Topping: - Minced/Ground Meat - Bell Peppers - Onion - Turkish Peppers - Garlic - Pepper/Tomato Paste - Flat Leaf Parsley - Extra Virgin Olive Oil * ![Overhead photo of table top with bowls and ingredients for Lahmacun flatbread - flat leaf parsley, tomoato, onion, paste, meat, peppers & oil. ](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-topping-ingredients-labelled-2bb.jpg?resize=775%2C1024&ssl=1) ![Overhead photo of table top with bowls and ingredients for Lahmacun flatbread - flat leaf parsley, tomoato, onion, paste, meat, peppers & oil. ](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-topping-ingredients-labelled-2bb-775x1024.jpg) #### Flour Plain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour will all work for the Turkish flatbread base. No self-raising flour or yeast, as this is an unleavened bread recipe. #### Warm Water Warm water is used to make the base, instead of cold water, as it helps break down the gluten found in the flour, & hence makes kneading the dough much easier. #### Minced/Ground Meat Turkish Lahmacun is made with either minced/ground beef or lamb. With no need to pre-cook. #### Oil I use Extra Virgin Olive Oil, but virgin olive oil or olive oil will all work too. *** ![](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-stacked-name-2bb.jpg?resize=722%2C1024&ssl=1) ![](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-stacked-name-2bb-722x1024.jpg) #### Peppers This recipe uses red & green bell peppers, as well as hot Turkish peppers (which are a long, mild & hot chilli pepper as seen in the photos). You could substitute with more bell peppers, or use some small chilli peppers. Onions are also used but not in the photo. #### Paste Typically this Turkish version of Lahmacun uses a pepper paste. This can be found in foreign food shops should you need for using in something else, or simply use tomato paste as a good substitute. #### Parsley Like a lot of Turkish recipes, flat leaf parsley is a very popular ingredient. Used in the topping, it is also often used when serving too. Regular parsley can also be used, or dried parsley for the topping mixture if need be. \\Note, the ingredient amounts are listed in the Recipe Card at the end of the post. * ![2 photo collage of comparing baked and dry-fried Lahmacun, Turkish meat topped flatbread.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/comparison-photo-of-baked-and-fried-lahmacun-labelled-bb.jpg?resize=1024%2C764&ssl=1) ![2 photo collage of comparing baked and dry-fried Lahmacun, Turkish meat topped flatbread.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/comparison-photo-of-baked-and-fried-lahmacun-labelled-bb-1024x764.jpg) ### Dry-fry Or Bake I prefer to make these meat topped flatbreads by dry-frying on the stove-top. You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone. The photo collage show one dry-fried and one baked, where the baked is more crispy and harder to roll & wrap. * ### Step-By-Step Instructions 1\. You can begin by preparing the topping or start with the base which needs time to rest. However, making the topping first will allow flavours to develop more. You could also make the topping the night before & wrap and store in the fridge. ![2 photo collage of processing tomatoes, onion and pepper sin a mixer & end result with minced/ground meat, with text 'photo 1'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-topping-collage-photo-1bb.jpg?resize=1024%2C764&ssl=1) ![2 photo collage of processing tomatoes, onion and pepper sin a mixer & end result with minced/ground meat, with text 'photo 1'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-topping-collage-photo-1bb-1024x764.jpg) 2\. Chop the vegetables enough that you can then place in a food processor or blender. Add the oil, parsley, garlic, pepper/tomato paste & minced/ground meat, before processing to a chunky paste consistency. (See Photo 1). Cover & place in the fridge till ready to use. \\If your processor is small, you could do in 2 batches. 3\. Prepare the dough for the base of the Lahmacun by adding flour & salt to a stand mixer bowl & mix through. * ![4 photo collage of adding what and salt to flour and mixing, with text 'photo 2'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-2b.jpg?resize=1024%2C1024&ssl=1) ![4 photo collage of adding what and salt to flour and mixing, with text 'photo 2'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-2b-1024x1024.jpg) 4\. Add all of the warm water to the flour, use the ‘k-mixing’ paddle, and let the stand mixer work in the liquid until you have a dough that is coming together & is just a little sticky. (See Photo 2). Since different flour, where & how it is milled varies, the amount of liquid it will absorb can be different. Therefore, you might need to add more flour than listed to get the right consistency. See Photo 2 & the video. 5\. Next swap over to the kneading attachment and knead for 5 minutes. (I like to knead for 3 minutes, turn the dough over & knead for 2 more minutes). The dough will be much more smooth and in the video you will see me stretch the dough, and how silky it looks. See Photo 3. * ![3 photo collage of machine kneading dough, the strech of it, and smoth texture in bowl at the end, with text 'photo 3'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-3b.jpg?resize=1024%2C764&ssl=1) ![3 photo collage of machine kneading dough, the strech of it, and smoth texture in bowl at the end, with text 'photo 3'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-3b-1024x764.jpg) 6\. Flour some baking/parchment paper or a worktop/counter and scrape the dough out of the bowl. 7\. Prepare some baking/parchment paper for placing the balls of dough on. I like to place on top of a tray, and I dust flour on top of the paper. 8\.Next, flour your hands and divide the dough into 6 pieces. I tend to weigh the dough since I am usually make a LOT of Lahmacun! They will be about *60g/2 oz. (See Photo 4 below). ![4 photo collage of placing kneaded dough on paper, weighing balls of dough, making smooth balls of dough and sprinking flour on top, with text 'photo 4'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-4b.jpg?resize=1024%2C1024&ssl=1) ![4 photo collage of placing kneaded dough on paper, weighing balls of dough, making smooth balls of dough and sprinking flour on top, with text 'photo 4'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-4b-1024x1024.jpg) 9\. Flour your hands again and roll each piece of dough into a nice tight ball. In the video I demonstrate my technique for this. A kind of pull the ends or corners of the dough under itself, repeat this motion while it tightens the dough and creates tension on the surface, making it a smooth ball of dough. See Photo 4. 10\. Repeat for all pieces of dough and place on the floured baking/parchment paper. Then sprinkle some flour on top of the balls of dough & place a damp tea-towel on top before leaving to rest for at least 2 hours*. (This allows the gluten to relax but also to make rolling out thin a lot easier). \\You also could also have prepared the topping at this stage if you like.\\* * ![4 photo collage of floured paper with a crease marked next to a dinner plate for size, and rolling out dough to that size circle, with text 'photo 5'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-5bb.jpg?resize=1024%2C1024&ssl=1) ![4 photo collage of floured paper with a crease marked next to a dinner plate for size, and rolling out dough to that size circle, with text 'photo 5'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-5bb-1024x1024.jpg) 11\. Once the dough has rested, find a plate that is about the same diameter of the frying pan you will use. Lahmacun are usually about 22 – 25cm (9 – 10″) in diameter. (So if you don’t have a large enough frying pan you can oven bake with a pizza stone). We are looking for nearer to a dinner plate size than a side plate. Cut some baking/parchment paper a little wider than the plate and make a crease or fold to make the paper a square shape. See Photo 5 where I have labelled the fold line. This is used as a guide when rolling out the dough and since you will be making more than one, it is very handy to use. 12\. Make sure your paper is floured as well as your rolling pin (here I am using a Turkish rolling pin called an Oklava that is longer and much thinner). * ![2 photo collage of tablespooning Lahmacun meat paste topping on rolled out dough, with text'photo 6'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-collage-photo-6bb-.jpg?resize=1024%2C764&ssl=1) ![2 photo collage of tablespooning Lahmacun meat paste topping on rolled out dough, with text'photo 6'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-collage-photo-6bb--1024x764.jpg) 13\. Place the ball of dough in the centre of the paper and carefully roll out, rotating the dough every so often, as well as lifting, adding more flour and then turning the dough over, before continuing rolling. Roll out to a little smaller than the guide size and you should have a thin dough that is not sticky & easy to move. (See Photo 5). 14\. Now add about 3 good tbsp’s worth of the topping to the Lahmacun base and spread out almost to the edges, using a palette knife or butter knife, in a thin layer. See Photo 6. * ![](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/fry-cooking-lahmacun-collage-photo-7bb.jpg?resize=1024%2C1024&ssl=1) ![](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/fry-cooking-lahmacun-collage-photo-7bb-1024x1024.jpg) 15\. It is ideal to prepare just one Lahmacun at a time if you are dry frying, and working on your own. (If not, have each base on paper ready to go and do not stack them.) 16\. Heat your frying pan on a medium heat (no oil needed) and very carefully lift the prepared base onto the pan. There is no simple way to do this. You can try sliding off into the pan, but I found lifting and getting my hands under the base easier (just be careful not to let it stretch too much), and just spreading out neater once in the frying pan. Just be careful not to burn yourself. (See Photo 7). 17\. Place a lid on top of the frying pan and leave to cook. * ![2 photo collage of cooked Turkish meat topped flatbread Lahmacun, and stacked meat side down on a plate, with text 'photo 8'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-cooked-collage-photo-8bb.jpg?resize=1024%2C764&ssl=1) ![2 photo collage of cooked Turkish meat topped flatbread Lahmacun, and stacked meat side down on a plate, with text 'photo 8'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-cooked-collage-photo-8bb-1024x764.jpg) The ends will be crisp and underside will have brown spots. You can use a food thermometer to check that the meat is fully cooked. The safe spot for beef is at temperature of at least ****71\.1°c (160°f)***[1](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#6a2e33f4-2256-433e-b5e0-68bd21d5572c). Mine cooked in about 5 – 6 minutes. \\If you find the base is ready but not the meat, lower the temperature and make sure you are using a lid that seals well to allow the meat to cook through. (You could also finish off in an air fryer). 18\. Use a spatula to remove the Lahmacun from the pan. Place on a plate with a little paper on top, before covering with a clean tea-towel. ![2 photo collage of extra close shot of sliced onion with lemon and sumac seasoning, and a plate with hot peppers and tomato slices, with text 'photo 9'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/sumac-onion-and-peppers-collage-photo-9bb.jpg?resize=1024%2C764&ssl=1) ![2 photo collage of extra close shot of sliced onion with lemon and sumac seasoning, and a plate with hot peppers and tomato slices, with text 'photo 9'.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%20764%22%3E%3C%2Fsvg%3E) 19\. Cook the rest of the Lahmacun and place the 2nd on top of the 1st one, with meat side down. Then place the rest of them meat side down too, with the tea-towel on top. This keeps them warm and helps them be soft enough to wrap. 20\. While the Lahmacun are cooking, you can prepare some filling to have inside them rolled up. Slice some tomatoes, some hot peppers and you can finely slice onion, that you can toss in some Sumac seasoning and lemon juice if you like. Flat leaf parsley is very common in Turkish cooking/baking, so wash some of that and leave to dry. * ![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/filling-and-wrapping-a-Lahmacun-collage-photo-10bb.jpg?resize=1024%2C1024&ssl=1) ![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201024%22%3E%3C%2Fsvg%3E) 21\. Once ready to eat, serve a Lahmacun as a rolled up wrap, with the tomato & pepper slices, flat leaf parsley and the seasoned onion as prepared above. 22\. Simply roll up and enjoy! Turkey’s favourite drinks to accompany such foods is strong sweet tea (Çay – pronounced ‘ch-eye’), or Ayran (‘eye-ran’). You can actually buy this in some Asda stores here in the UK in the foreign food chiller section. Some Asian shops will also sell it. But you can make you own. It is basically a salty, water-downed yoghurt drink. To learn how to make your own, here is a recipe by my Turkish friend Ayla, on her website Cooking Gorgeous with truly authentic Turkish recipes – [How To Make Ayran (Turkish Yoghurt Drink)](https://cookingorgeous.com/blog/ayran-turkish-yogurt-drink/). *** ![](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/Lahmacun-stacked-3bb.jpg?resize=713%2C1024&ssl=1) ![](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20713%201024%22%3E%3C%2Fsvg%3E) \\See the Ayran carton in the back of this photo\\ * #### Storing Store the homemade Turkish Lahmacun in food bags or a sealed container, once they have cooled down, alternating them so meat sides are facing each other. You can warm just a little in an air fryer for just a minute or two to take the cold edge off it. Will last about 2 days if stored correctly in the fridge. ##### Variations Try some tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian/vegan alternative topping. * ### Recipe Card ## Shop the recipe ingredients ![](https://images.jupiter.co/7dW3Wpru0BykoOKcMQ8kI569eX7EV0g8BZxRh7cLmvo/resizing_type:fit/width:100/height:100/gravity:ce/format:webp/aHR0cHM6Ly90YWxhci1taXNjZWxsYW5lb3VzLWFzc2V0cy5zMy51cy13ZXN0LTEuYW1hem9uYXdzLmNvbS9pbnN0YWNhcnQtcmV0YWlsZXItbG9nby5wbmc) Instacart Instacart [Shop Ingredients](https://jupiter.shop/checkout/37ec2771-f518-4a83-8b88-a369b284e402/instacart) ## Lahmacun – Turkish Meat Flatbread [Print](https://carolines_easy_baking_lessons.jupiter.shop/print?source=https%3A%2F%2Fwww.easyonlinebakinglessons.com%2Flahmacun-turkish-meat-flatbread%2F&externalId=89251&recipeId=37ec2771-f518-4a83-8b88-a369b284e402) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.easyonlinebakinglessons.com%2Flahmacun-turkish-meat-flatbread%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.easyonlinebakinglessons.com%2Fwp-content%2Fuploads%2F2024%2F02%2FLahmacun-stacked-3bb.jpg%3Ffit%3D1200%252C1723%26ssl%3D1&description=Lahmacun+-+Turkish+Meat+Flatbread&is_video=false) [Save](https://app.grow.me/)[Saved\!](https://app.grow.me/) [Rate](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#commentform) ![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread with slices of tomoato, onion & pepper on top.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-close-1bb-e1708716500397.jpg?fit=250%2C230&ssl=1) ![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread with slices of tomoato, onion & pepper on top.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20250%20230%22%3E%3C%2Fsvg%3E) This is my easy recipe for Lahmacun – Turkish meat flatbread. Perfect for Ramadan or for lunch or dinner, this is yeast-free & simple to make. [Caro @ Caroline’s Easy Baking Lessons](https://www.easyonlinebakinglessons.com/about-2/) Prep Time 54 minutes minutes Cook Time 6 minutes minutes Resting Time 2 hours hours Total Time 3 hours hours Serving Size [6](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/) servings ### Equipment - Scales or measuring cups - Measuring Spoons - Stand-mixer (mixing & dough attachments) - Chopping board & knife - Food processor or blender - Baking/parchment paper - Rolling Pin - Flour for dusting - Frying Pan/Skillet (medium sized, 22-25cm/9-10" diameter) - Spatula - Tea-Towel ### Ingredients #### Base Ingredients - 230 grams Plain/A.P. Flour (8 oz, 1¾ rounded cups, or Strong/Bread flour) - ¼ tsp Salt - 150 ml Warm Water (7¾ fl oz, ⅔ cup) #### Topping Ingredients - 200 grams Minced/Ground Beef (7 oz, or minced/ground lamb) - 1 Onion (medium) - 2 Bell Peppers (red & green) - 1 Turkish (hot) Pepper (optional\)* - 1 Tomato (medium) - 1 Clove Minced Garlic (mince/grate or use a garlic press) - 1 tbsp Tomato Paste (Pepper paste more authentic\)* - 50 ml Extra Virgin Olive Oil (1⅔ fl oz, scant ¼ cup, 3½ tbsp) - Handful Of Flat Leaf Parsley #### For An Optional Filling - Parsley, Tomato, Onion, Pepper (Sumac & lemon juice for onion, optional) - *\ Denotes see notes** Get ingredients with ![](https://i0.wp.com/emeals-content.s3.amazonaws.com/web-shoppable/walmart-logo.png?w=1500&ssl=1) ![](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) ![](https://www.easyonlinebakinglessons.com/wp-content/plugins/wp-recipe-maker/assets/icons/integrations/instacart.svg) ![](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)Get Recipe Ingredients ### Instructions #### Prepare Topping - Chop the 1 Onion, 2 Bell Peppers, 1 Turkish (hot) Pepper & 1 Tomato before adding to a food processor or blender, with the 1 Clove Minced Garlic, Handful Of Flat Leaf Parsley, 1 tbsp Tomato Paste & 50 ml Extra Virgin Olive Oil. Process lightly before adding in the 200 grams Minced/Ground Beef. Process to a slightly chunky paste consistency. (See Photo 1 above & video for reference). Cover & pop in the fridge for at least 30minutes or till ready to use. \\If your processor is small, do in 2 batches\\. #### Prepare Base Dough - Add 230 grams Plain/A.P. Flour & ¼ tsp Salt to a stand mixer bowl & mix together. Add all of the 150 ml Warm Water to the flour & mix together using the *‘k-mixing’ paddle* until a dough is coming together & is a little sticky. \Add a little more warm if required. - Swap for the kneading attachment/Dough Hook* & knead for 3 minutes before turning the dough over & kneading another 2 minutes. The dough will be stretchy and smooth now. - Flour baking/parchment paper or a worktop/counter and scrape the dough out of the bowl. With floury hands, divide the dough into 6 pieces. They will be about *60g/2 oz* if you want to weigh them. - Flour your hands & roll each piece of dough into a tight smooth ball. (In the video I demonstrate my technique for this). #### Rest Dough - Flour a baking/parchment paper before placing the 6 balls of dough down and dust with some more flour, before covering with a damp tea-towel. Rest the dough for *at least 2 hours. \\You also could also have prepared the topping at this stage.\\* #### Form Flatbread Base - Roll out one ball of dough on floured paper or worktop/counter, till thin and about 22 – 25cm (9 – 10″) in diameter (but not too big for your frying pan/skillet). - Add 3 good tbsp’s worth of topping mixture to the Lahmacun base and spread into a thin layer, nearly all the way to the edges. #### Cook The Flatbreads - Warm the frying pan/skillet on medium heat with no oil. Carefully lift the Lahmacun onto the pan and fix in position, being careful not to stretch too much when lifting. - Place a lid on top and leave to cook for about 5 – 6 minutes until ends are crispy, meat is cooked & the underside has brown spots. (If you want to use a food thermometer, beef/lamb is safe once at least *71\.1°c (160°f)**1.) - Transfer to a large plate, cover with a piece of baking/parchment paper & then a clean towel while you prepare & cook the rest. (\Roll out & top the flatbread while one is cooking) - Alternate stacking the cooked Lahmacun, so that the meat sides are facing each other, & top with the tea-towel to keep warm & soft enough for rolling. #### Serving & Storing - For serving, rolling up the Lahmacun with some extra filling inside is very popular. Slice some Parsley, Tomato, Onion, Pepper and you can also add some Sumac & lemon juice to thin sliced onion if you like. - Add to the centre of the flatbread, roll up & enjoy with hot sweet tea (Çay), or popular Turkish drink Ayran (a salty watered-down yoghurt drink). Check out this recipe fo [Homemade Ayran](https://cookingorgeous.com/blog/ayran-turkish-yogurt-drink/). [![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-extra-close-bb.jpg?resize=150%2C150&ssl=1)![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20150%20150%22%3E%3C%2Fsvg%3E)](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-extra-close-bb.jpg?fit=1200%2C1201&ssl=1) - Store the Turkish flatbreads in food bags or in foil first, (alternating the stacking so meat sides are facing each other), & they will be fine for up to 2 days in the fridge. You can warm just a little in an air fryer for just a minute or two to take the cold edge off it. ### Video ### Notes Flour – Plain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour work. Warm Water – helps break down the gluten & makes kneading the dough much easier. Meat – make with either minced/ground beef or lamb. No need to pre-cook. [![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/filling-and-wrapping-a-Lahmacun-collage-photo-10bb-edited-1.jpg?resize=312%2C312&ssl=1)![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20312%20312%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/filling-and-wrapping-a-lahmacun-collage-photo-10bb-3/) Oil – Extra Virgin Olive Oil, with virgin olive oil or olive oil as an alternative. Peppers – red & green bell peppers used as well as Turkish peppers, but you can use any hot pepper you can source. Or omit for lest spicy topping & add one more bell pepper or tomato. Paste – pepper taste is traditional but tomato paste also works well. [![](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-3bb.jpg?resize=308%2C302&ssl=1)![](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20308%20302%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/?attachment_id=89238) Parsley – flat leaf parsley is used. Regular parsley can also be used, or dried parsley for the topping mixture. Method Of Cooking – I prefer dry-frying on the stove-top. You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone. Variations – try tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian/vegan alternative topping. [![](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-stacked-close-bb.jpg?resize=307%2C307&ssl=1)![](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20307%20307%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/?attachment_id=89240) \*Timings – are approximate & based on cooking time of 5-6 minutes each & rolling/topping one flatbread while cooking. More detailed information, instructions & process photos can be found before this Recipe Card. Reference – *1* safe beef/lamb temperature @https://ask.usda.gov/s/article/What-are-cooking-times-for-lamb. Try my Ramazan Pidesi, another [Turkish Ramadan flatbread](https://www.easyonlinebakinglessons.com/ramazan-pidesi-special-turkish-bread-by-my-quicker-method/) or [Pide – Turkish Pizza](https://www.easyonlinebakinglessons.com/pide-homemade-turkish-pizza/), both using a quicker method. Or better still, try [yeast-free](https://www.easyonlinebakinglessons.com/yeast-free-pogaca-cheese-filled-turkish-rolls/) Poğaça – cheese stuffed rolls. [![Close photo of 2 slices of cheese and tomato topped Turkish pizza on a pink plate, with pink napkin, Turkish flag symbol and text '2 Hour Turkish Pide Pizza'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/Turkish-Pide-Pizza-Youtube-Thumbnail-bb.jpg?resize=352%2C198&ssl=1)![Close photo of 2 slices of cheese and tomato topped Turkish pizza on a pink plate, with pink napkin, Turkish flag symbol and text '2 Hour Turkish Pide Pizza'.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20352%20198%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/turkish-pide-pizza-youtube-thumbnail-bb/) * Nutritional Information** – is approximate & based on making 6 equal sized Lahmacun from the ingredients listed above. Make smaller or bigger & values will change. All information from website [MyFitnessPal.com](https://www.myfitnesspal.com/recipe/) Nutrition Facts Lahmacun – Turkish Meat Flatbread Serving Size 1 flatbread Amount per Serving Calories 287 % Daily Value\* Fat 11 g 17 % Saturated Fat 2\.1 g 13 % Polyunsaturated Fat 0\.9 g Monounsaturated Fat 5\.7 g Cholesterol 20\.8 mg 7 % Sodium 129\.2 mg 6 % Potassium 207\.7 mg 6 % Carbohydrates 34\.7 g 12 % Fiber 3\.3 g 14 % Sugar 3\.9 g 4 % Protein 12 g 24 % \* Percent Daily Values are based on a 2000 calorie diet. ### Did You Make This Recipe? Be sure to share with me on Instagram, Pinterest, or Youtube\! [Rate this Recipe](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#commentform) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.easyonlinebakinglessons.com%2Flahmacun-turkish-meat-flatbread%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.easyonlinebakinglessons.com%2Fwp-content%2Fuploads%2F2024%2F02%2FLahmacun-stacked-3bb.jpg%3Ffit%3D1200%252C1723%26ssl%3D1&description=Lahmacun+-+Turkish+Meat+Flatbread&is_video=false) [Share Recipe](https://www.facebook.com/share.php?u=https%3A%2F%2Fwww.easyonlinebakinglessons.com%2Flahmacun-turkish-meat-flatbread%2F) ![](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-stacked-close-bb.jpg?resize=1024%2C1024&ssl=1) ![](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201024%22%3E%3C%2Fsvg%3E) ![](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-3bb.jpg?resize=1024%2C1005&ssl=1) ![](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201005%22%3E%3C%2Fsvg%3E) ![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-extra-close-bb.jpg?resize=1024%2C1024&ssl=1) ![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201024%22%3E%3C%2Fsvg%3E) ![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/filling-and-wrapping-a-Lahmacun-collage-photo-10bb-edited-1.jpg?resize=1051%2C1051&ssl=1) ![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201051%201051%22%3E%3C%2Fsvg%3E) *** ##### Subscribe For More Recipes Want more great recipes, tips, baking information and newsletters? Then please consider subscribing by adding your email address below. Be sure to check for a confirmation email & respond back, so you can follow me & receive your free emails. Your personal information will not be shared with a third party. 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Minced/Ground beef or lamb safely cooked temperature, taken from AskUSDA @ https://ask.usda.gov/s/article/What-are-cooking-times-for-lamb [↩︎](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#6a2e33f4-2256-433e-b5e0-68bd21d5572c-link) [![Print Friendly, PDF & Email](https://i0.wp.com/cdn.printfriendly.com/buttons/printfriendly-pdf-button.png?w=1500&ssl=1)![Print Friendly, PDF & Email](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/ "Printer Friendly, PDF & Email") ### Share this: - [Share on Facebook (Opens in new window) Facebook](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/?share=facebook&nb=1) - [Share on X (Opens in new window) X](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/?share=x&nb=1) ### Like this: Like Loading... ### Related [Bread, Rolls & Everything Yeast Based](https://www.easyonlinebakinglessons.com/bread-rolls-everything-yeast-based/ "Bread, Rolls & Everything Yeast Based")23/02/2021In "BREAD & ROLLS" [Spinach & Cheese Yeast-free Flatbread](https://www.easyonlinebakinglessons.com/spinach-cheese-yeast-free-flatbread/ "Spinach & Cheese Yeast-free Flatbread")05/04/2025In "Air Fryer" [Yeast-free Poğaça – Cheese Filled Turkish Rolls](https://www.easyonlinebakinglessons.com/yeast-free-pogaca-cheese-filled-turkish-rolls/ "Yeast-free Poğaça – Cheese Filled Turkish Rolls")19/02/2025In "BREAD & ROLLS" [Copy Link](https://www.easyonlinebakinglessons.com/#copy_link "Copy Link") [Facebook](https://www.easyonlinebakinglessons.com/#facebook "Facebook") [Messenger](https://www.easyonlinebakinglessons.com/#facebook_messenger "Messenger") [Save]() [Share](https://www.addtoany.com/share#url=https%3A%2F%2Fwww.easyonlinebakinglessons.com%2Flahmacun-turkish-meat-flatbread%2F&title=Lahmacun%20%E2%80%93%20Turkish%20Meat%20Flatbread) ![](https://secure.gravatar.com/avatar/03f8bd51acd5eae557c83b67ea309265384b9f594f426bdcae6e30b9309ab1ef?s=80&r=g) ![](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%2080%2080%22%3E%3C%2Fsvg%3E) [Caro](https://www.easyonlinebakinglessons.com/author/easyonlinebakinglessons/ "Posts by Caro") ## Post navigation [PreviousTraditional British Cheese Scones In The Air Fryer](https://www.easyonlinebakinglessons.com/traditional-british-cheese-scones-in-the-air-fryer/) [NextOrange Glazed Scottish Shortbread](https://www.easyonlinebakinglessons.com/orange-glazed-scottish-shortbread/) ## Similar Posts - 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[![Shot of squares of coconut paradise slice, cut on board and one on plate showing soft texture.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2019/04/coconut-paradise-slices-cut-eating-2bb.jpg?fit=1200%2C900&ssl=1) ![Shot of squares of coconut paradise slice, cut on board and one on plate showing soft texture.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%20900%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/coconut-paradise-slices/) [CAKES](https://www.easyonlinebakinglessons.com/category/cakes/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [Coconut Paradise Slices](https://www.easyonlinebakinglessons.com/coconut-paradise-slices/) - [![Photo of pumpkins, and Halloween shaped gingerbread men and cookies coloured for easy decoration and with title recipe rescue - ways to decorate failed gingerbread men.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2021/05/sba-gingerbread-men-recipe-review-pic-recipe-rescue-2bb.jpg?fit=1200%2C1562&ssl=1) ![Photo of pumpkins, and Halloween shaped gingerbread men and cookies coloured for easy decoration and with title recipe rescue - ways to decorate failed gingerbread men.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201562%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/recipe-rescue-easy-ways-to-decorate-failed-halloween-gingerbread-men-cookies/) [Biscuits & Cookies](https://www.easyonlinebakinglessons.com/category/biscuits-cookies/) \\| [HALLOWEEN/FALL/AUTUMN](https://www.easyonlinebakinglessons.com/category/seasonal/halloween-fall-autumn/) \\| [REVIEWS](https://www.easyonlinebakinglessons.com/category/reviews/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [RECIPE RESCUE – Easy Ways To Decorate Failed Halloween Gingerbread Men Cookies](https://www.easyonlinebakinglessons.com/recipe-rescue-easy-ways-to-decorate-failed-halloween-gingerbread-men-cookies/) - [![Halloween themed fondant topped cookies - mummy, skull, bat and pumpkin.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2019/10/fondant-halloween-sandwich-cookies-name-bb.jpg?fit=434%2C496&ssl=1) ![Halloween themed fondant topped cookies - mummy, skull, bat and pumpkin.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20434%20496%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/halloween-fondant-decorated-sandwich-cookies-including-mummy-sandwich-cookies/) [Biscuits & Cookies](https://www.easyonlinebakinglessons.com/category/biscuits-cookies/) \\| [FONDANT](https://www.easyonlinebakinglessons.com/category/lessons/fondant/) \\| [HALLOWEEN/FALL/AUTUMN](https://www.easyonlinebakinglessons.com/category/seasonal/halloween-fall-autumn/) \\| [Kids](https://www.easyonlinebakinglessons.com/category/other/kids-other/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [HALLOWEEN FONDANT DECORATED SANDWICH COOKIES – Including Mummy Sandwich Cookies](https://www.easyonlinebakinglessons.com/halloween-fondant-decorated-sandwich-cookies-including-mummy-sandwich-cookies/) - [![Photo of a slice of apple bundt cake served ona pink plate, with cake to the side, pink napkin and crockery.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2021/02/apple-bundt-cake-sliced-1bb.jpg?fit=1200%2C1200&ssl=1) ![Photo of a slice of apple bundt cake served ona pink plate, with cake to the side, pink napkin and crockery.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201200%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/easy-apple-cinnamon-bundt-cake/) [CAKES](https://www.easyonlinebakinglessons.com/category/cakes/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [Easy Apple & Cinnamon Bundt Cake](https://www.easyonlinebakinglessons.com/easy-apple-cinnamon-bundt-cake/) - [![Close 45 degree shot of a a Christmas tree plate with a mince meat filled swirl bun, with Christmas baubbles to the background.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2025/11/speedy-mince-pie-swirl-1bb.jpg?fit=1200%2C1200&ssl=1) ![Close 45 degree shot of a a Christmas tree plate with a mince meat filled swirl bun, with Christmas baubbles to the background.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201200%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/speedy-mince-pie-swirls/) [Baking On A Budget](https://www.easyonlinebakinglessons.com/category/baking-on-a-budget/) \\| [CHRISTMAS & NEW YEAR](https://www.easyonlinebakinglessons.com/category/seasonal/christmas-new-year/) \\| [HALLOWEEN/FALL/AUTUMN](https://www.easyonlinebakinglessons.com/category/seasonal/halloween-fall-autumn/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [PASTRY](https://www.easyonlinebakinglessons.com/category/pastry/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [Speedy Mince Pie Swirls](https://www.easyonlinebakinglessons.com/speedy-mince-pie-swirls/) - [![Cheesy Biscuits -Turkish Peynirli Kurabiye](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2019/11/cheese-biscuits-party-pic-2-name-bb.jpg?fit=1200%2C1925&ssl=1) ![Cheesy Biscuits -Turkish Peynirli Kurabiye](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201925%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/savoury-biscuits-turkish-tuzlu-kurabiye/) [Biscuits & Cookies](https://www.easyonlinebakinglessons.com/category/biscuits-cookies/) \\| [CHRISTMAS & NEW YEAR](https://www.easyonlinebakinglessons.com/category/seasonal/christmas-new-year/) \\| [HALLOWEEN/FALL/AUTUMN](https://www.easyonlinebakinglessons.com/category/seasonal/halloween-fall-autumn/) \\| [NEW YEAR & PARTIES](https://www.easyonlinebakinglessons.com/category/other/new-year-parties/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [Savoury](https://www.easyonlinebakinglessons.com/category/savoury/) \\| [Turkish](https://www.easyonlinebakinglessons.com/category/other/turkish/) \\| [Valentines](https://www.easyonlinebakinglessons.com/category/seasonal/valentines/) ### [Cheesy Biscuits -Turkish Peynirli Kurabiye](https://www.easyonlinebakinglessons.com/savoury-biscuits-turkish-tuzlu-kurabiye/) - [![Shot of squares of coconut paradise slice, cut on board and one on plate showing soft texture.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2019/04/coconut-paradise-slices-cut-eating-2bb.jpg?fit=1200%2C900&ssl=1) ![Shot of squares of coconut paradise slice, cut on board and one on plate showing soft texture.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%20900%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/coconut-paradise-slices/) [CAKES](https://www.easyonlinebakinglessons.com/category/cakes/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [Coconut Paradise Slices](https://www.easyonlinebakinglessons.com/coconut-paradise-slices/) - [![Photo of pumpkins, and Halloween shaped gingerbread men and cookies coloured for easy decoration and with title recipe rescue - ways to decorate failed gingerbread men.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2021/05/sba-gingerbread-men-recipe-review-pic-recipe-rescue-2bb.jpg?fit=1200%2C1562&ssl=1) ![Photo of pumpkins, and Halloween shaped gingerbread men and cookies coloured for easy decoration and with title recipe rescue - ways to decorate failed gingerbread men.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201562%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/recipe-rescue-easy-ways-to-decorate-failed-halloween-gingerbread-men-cookies/) [Biscuits & Cookies](https://www.easyonlinebakinglessons.com/category/biscuits-cookies/) \\| [HALLOWEEN/FALL/AUTUMN](https://www.easyonlinebakinglessons.com/category/seasonal/halloween-fall-autumn/) \\| [REVIEWS](https://www.easyonlinebakinglessons.com/category/reviews/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [RECIPE RESCUE – Easy Ways To Decorate Failed Halloween Gingerbread Men Cookies](https://www.easyonlinebakinglessons.com/recipe-rescue-easy-ways-to-decorate-failed-halloween-gingerbread-men-cookies/) - [![Halloween themed fondant topped cookies - mummy, skull, bat and pumpkin.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2019/10/fondant-halloween-sandwich-cookies-name-bb.jpg?fit=434%2C496&ssl=1) ![Halloween themed fondant topped cookies - mummy, skull, bat and pumpkin.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20434%20496%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/halloween-fondant-decorated-sandwich-cookies-including-mummy-sandwich-cookies/) [Biscuits & Cookies](https://www.easyonlinebakinglessons.com/category/biscuits-cookies/) \\| [FONDANT](https://www.easyonlinebakinglessons.com/category/lessons/fondant/) \\| [HALLOWEEN/FALL/AUTUMN](https://www.easyonlinebakinglessons.com/category/seasonal/halloween-fall-autumn/) \\| [Kids](https://www.easyonlinebakinglessons.com/category/other/kids-other/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [HALLOWEEN FONDANT DECORATED SANDWICH COOKIES – Including Mummy Sandwich Cookies](https://www.easyonlinebakinglessons.com/halloween-fondant-decorated-sandwich-cookies-including-mummy-sandwich-cookies/) - [![Photo of a slice of apple bundt cake served ona pink plate, with cake to the side, pink napkin and crockery.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2021/02/apple-bundt-cake-sliced-1bb.jpg?fit=1200%2C1200&ssl=1) ![Photo of a slice of apple bundt cake served ona pink plate, with cake to the side, pink napkin and crockery.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201200%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/easy-apple-cinnamon-bundt-cake/) [CAKES](https://www.easyonlinebakinglessons.com/category/cakes/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [Easy Apple & Cinnamon Bundt Cake](https://www.easyonlinebakinglessons.com/easy-apple-cinnamon-bundt-cake/) - [![Close 45 degree shot of a a Christmas tree plate with a mince meat filled swirl bun, with Christmas baubbles to the background.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2025/11/speedy-mince-pie-swirl-1bb.jpg?fit=1200%2C1200&ssl=1) ![Close 45 degree shot of a a Christmas tree plate with a mince meat filled swirl bun, with Christmas baubbles to the background.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201200%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/speedy-mince-pie-swirls/) [Baking On A Budget](https://www.easyonlinebakinglessons.com/category/baking-on-a-budget/) \\| [CHRISTMAS & NEW YEAR](https://www.easyonlinebakinglessons.com/category/seasonal/christmas-new-year/) \\| [HALLOWEEN/FALL/AUTUMN](https://www.easyonlinebakinglessons.com/category/seasonal/halloween-fall-autumn/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [PASTRY](https://www.easyonlinebakinglessons.com/category/pastry/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [Speedy Mince Pie Swirls](https://www.easyonlinebakinglessons.com/speedy-mince-pie-swirls/) - [![Cheesy Biscuits -Turkish Peynirli Kurabiye](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2019/11/cheese-biscuits-party-pic-2-name-bb.jpg?fit=1200%2C1925&ssl=1) ![Cheesy Biscuits -Turkish Peynirli Kurabiye](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201925%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/savoury-biscuits-turkish-tuzlu-kurabiye/) [Biscuits & Cookies](https://www.easyonlinebakinglessons.com/category/biscuits-cookies/) \\| [CHRISTMAS & NEW YEAR](https://www.easyonlinebakinglessons.com/category/seasonal/christmas-new-year/) \\| [HALLOWEEN/FALL/AUTUMN](https://www.easyonlinebakinglessons.com/category/seasonal/halloween-fall-autumn/) \\| [NEW YEAR & PARTIES](https://www.easyonlinebakinglessons.com/category/other/new-year-parties/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [Savoury](https://www.easyonlinebakinglessons.com/category/savoury/) \\| [Turkish](https://www.easyonlinebakinglessons.com/category/other/turkish/) \\| [Valentines](https://www.easyonlinebakinglessons.com/category/seasonal/valentines/) ### [Cheesy Biscuits -Turkish Peynirli Kurabiye](https://www.easyonlinebakinglessons.com/savoury-biscuits-turkish-tuzlu-kurabiye/) - [![Shot of squares of coconut paradise slice, cut on board and one on plate showing soft texture.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2019/04/coconut-paradise-slices-cut-eating-2bb.jpg?fit=1200%2C900&ssl=1) ![Shot of squares of coconut paradise slice, cut on board and one on plate showing soft texture.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%20900%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/coconut-paradise-slices/) [CAKES](https://www.easyonlinebakinglessons.com/category/cakes/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [Coconut Paradise Slices](https://www.easyonlinebakinglessons.com/coconut-paradise-slices/) - [![Photo of pumpkins, and Halloween shaped gingerbread men and cookies coloured for easy decoration and with title recipe rescue - ways to decorate failed gingerbread men.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2021/05/sba-gingerbread-men-recipe-review-pic-recipe-rescue-2bb.jpg?fit=1200%2C1562&ssl=1) ![Photo of pumpkins, and Halloween shaped gingerbread men and cookies coloured for easy decoration and with title recipe rescue - ways to decorate failed gingerbread men.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201200%201562%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/recipe-rescue-easy-ways-to-decorate-failed-halloween-gingerbread-men-cookies/) [Biscuits & Cookies](https://www.easyonlinebakinglessons.com/category/biscuits-cookies/) \\| [HALLOWEEN/FALL/AUTUMN](https://www.easyonlinebakinglessons.com/category/seasonal/halloween-fall-autumn/) \\| [REVIEWS](https://www.easyonlinebakinglessons.com/category/reviews/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [RECIPE RESCUE – Easy Ways To Decorate Failed Halloween Gingerbread Men Cookies](https://www.easyonlinebakinglessons.com/recipe-rescue-easy-ways-to-decorate-failed-halloween-gingerbread-men-cookies/) - [![Halloween themed fondant topped cookies - mummy, skull, bat and pumpkin.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2019/10/fondant-halloween-sandwich-cookies-name-bb.jpg?fit=434%2C496&ssl=1) ![Halloween themed fondant topped cookies - mummy, skull, bat and pumpkin.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%20434%20496%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/halloween-fondant-decorated-sandwich-cookies-including-mummy-sandwich-cookies/) [Biscuits & Cookies](https://www.easyonlinebakinglessons.com/category/biscuits-cookies/) \\| [FONDANT](https://www.easyonlinebakinglessons.com/category/lessons/fondant/) \\| [HALLOWEEN/FALL/AUTUMN](https://www.easyonlinebakinglessons.com/category/seasonal/halloween-fall-autumn/) \\| [Kids](https://www.easyonlinebakinglessons.com/category/other/kids-other/) \\| [Oven-baked](https://www.easyonlinebakinglessons.com/category/other/oven-baked/) \\| [Sweet](https://www.easyonlinebakinglessons.com/category/sweet/) ### [HALLOWEEN FONDANT DECORATED SANDWICH COOKIES – Including Mummy Sandwich Cookies](https://www.easyonlinebakinglessons.com/halloween-fondant-decorated-sandwich-cookies-including-mummy-sandwich-cookies/) ## 3 Comments 1. ![](https://secure.gravatar.com/avatar/b2231297c1bc27303c090431e3601ffbdbb50b2b3f0f768028e0d5ae91e7d028?s=60&r=g) ![](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%2060%2060%22%3E%3C%2Fsvg%3E) Beles Kerim says: [08/04/2025 at 8:38 am](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#comment-37495) ![5 stars](https://www.easyonlinebakinglessons.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Yes, Yes and Yes [Reply](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/?replytocom=37495#respond) 1. ![](https://secure.gravatar.com/avatar/03f8bd51acd5eae557c83b67ea309265384b9f594f426bdcae6e30b9309ab1ef?s=60&r=g) ![](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%2060%2060%22%3E%3C%2Fsvg%3E) Caro says: [08/04/2025 at 11:49 am](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#comment-37501) haha, another favourite of yours? [Reply](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/?replytocom=37501#respond) 2. ![](https://secure.gravatar.com/avatar/4ce285a9a1a5ccd7462fc010296d0e2371e74b4bba050ee27939a31baca71353?s=60&r=g) ![](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%2060%2060%22%3E%3C%2Fsvg%3E) Jane B says: [24/02/2024 at 9:44 pm](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#comment-27185) ![5 stars](https://www.easyonlinebakinglessons.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) What a great new recipe – I loved testing it for you. We all enjoyed it. [Reply](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/?replytocom=27185#respond) 5 from 5 votes ([3 ratings without comment](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/)) ### Leave a Reply [Cancel reply](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#respond) ![Head shot, casual photo of Caro a long curly red hairded female, late forties.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2023/10/caro-selfie-october-2023bb.jpg) ### Meet your teacher\! I am a self-taught baker & love to teach what I have learned. This includes learning from fails, so you don’t have to! I am passionate about sharing my knowledge of how to ditch processed foods & make from scratch, as well as revolutionising how recipes are written. All in an effort to help you be the best baker you can be!\! [About Caro](https://www.easyonlinebakinglessons.com/about-2/) - [Facebook](https://www.facebook.com/caroline.ordukaya) - [YouTube](https://www.youtube.com/@carolineseasybakinglessons) - [Instagram](https://www.instagram.com/carolines_easy_baking_lessons/) - [Pinterest](https://www.pinterest.co.uk/carolineordukaya/) - [Link](https://www.easyonlinebakinglessons.com/) * #### Reader Favourites - [![4 photo collage showing glaze/icing on cakes and a cookie.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2025/08/glaze-cakes-collage-bb.jpg?fit=1024%2C1024&ssl=1) ![4 photo collage showing glaze/icing on cakes and a cookie.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201024%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/perfect-glaze-101-icing-tutorial/) ## [Perfect Glaze 101 – Icing Tutorial](https://www.easyonlinebakinglessons.com/perfect-glaze-101-icing-tutorial/) - [![Overhead shot of large round navy blue platter, with 2 circular rows of small an dlarge, puff pastry cups, with cream or lemon curd and fresh berries.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2025/08/air-fryer-puff-pastry-cups-1bb.jpg?fit=1024%2C1024&ssl=1) ![Overhead shot of large round navy blue platter, with 2 circular rows of small an dlarge, puff pastry cups, with cream or lemon curd and fresh berries.](data:image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%201024%22%3E%3C%2Fsvg%3E)](https://www.easyonlinebakinglessons.com/air-fryer-dessert-pastry-cups/) ## [Air Fryer Dessert Pastry Cups](https://www.easyonlinebakinglessons.com/air-fryer-dessert-pastry-cups/) * ### Latest Recipes/Blogs - [Air Fryer Pink Heart British Scones](https://www.easyonlinebakinglessons.com/air-fryer-pink-heart-british-scones/) - [Gluten Free Air Fryer British Scones](https://www.easyonlinebakinglessons.com/gluten-free-air-fryer-british-scones/) - [Chocolate Scottish Shortbread](https://www.easyonlinebakinglessons.com/chocolate-scottish-shortbread/) - [Cranberry Oat Bars](https://www.easyonlinebakinglessons.com/cranberry-oat-bars/) - [Keeping It Simple’s Pumpkin Streusel Bread Review](https://www.easyonlinebakinglessons.com/keeping-it-simples-pumpkin-streusel-bread-review/) * - ## She is an outstanding baker & natural teacher\! > Her website provides flawless instructions to all kinds of pastries, cakes & biscuits....It is an amazing source of information. 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Readable Markdown	![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread with slices of tomoato, onion & pepper on top.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-close-1bb-e1708716500397.jpg?fit=1055%2C970&ssl=1) ``` This Lahmacun - Turkish meat flatbread is a popular authentic recipe, yeast-free & easy to make, on the stove or in the oven. Perfect for Ramadan or any time of the year. ``` Homemade Turkish Flatbread/Pizza ![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread folded, on top of a few more in a stack.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-close-2bb-1024x1024.jpg) \\Click to jump to section ![Close shot of rolled up, filled wrap with tomoato and onion visible, wrapped in foil and on top of a ground meat and vegetable topped Turkish Lahmacun flatbread.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-rolled-up-in-foil-bb-924x1024.jpg) ### What Is Lahmacun? Lahmacun (pronounced ‘laa-ma-june’), is a type of Turkish flatbread, that is topped with a thin layer of a meat & vegetable paste topping. Known by some other names, (such as Lahmajun, or Lahmadjo) in Middle Eastern countries, I am concentrating on the Turkish version in this recipe. #### What Is Lahmacun Made Of? What Is Turkish Flatbread made Of? Well it is made from a very simple yeast free dough for the base (known as *Yufka* –‘yoof-ca’). The topping is made from either minced/ground beef or lamb combined with pepper paste & vegetables. ![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-extra-close-bb-1024x1024.jpg) #### Difference Between Lahmacun & Pizza Some refer to Lahmacun as a [Turkish pizza](https://www.easyonlinebakinglessons.com/pide-homemade-turkish-pizza/), however Lahmacun has a much thinner base, and is yeast-free. The topping can be similar, but for Turkish Lahmacun the topping is processed into a thick slightly chunky paste, making it quicker to cook. Turkey also has Pide, that is more like a pizza, in that the dough is yeast based and toppings are similar. The only difference is that the Pide is oval or boat-shaped’. Here is my recipe for [Pide – Turkish Pizza](https://www.easyonlinebakinglessons.com/pide-homemade-turkish-pizza/). Another yeast-based Turkish bread is my [Ramazan Pidesi.](https://www.easyonlinebakinglessons.com/ramazan-pidesi-special-turkish-bread-by-my-quicker-method/) (Both below) ### Why Make This Recipe? ![](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-wrapped-2bb-1024x1024.jpg) *Why use my recipe to make Lahmacun over other recipes?* Well many many English recipes are not what I would call ‘authentic’ or ‘traditional’. Turkey is a big country and there are regional variations of many of their dishes. However, there will not be big differences in them. In other countries, you might not be able to easily source specific ingredients, so in those instances, these recipes should not be described and titled as ‘Traditional’ or ‘Authentic’. ![](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-3bb-1024x1005.jpg) So why my recipe then? Well I have been *married to a Turk for 25 years. So when I was teaching myself how to bake, I also learned to successfully make several Turkish meals & bakes. These are based on how my husband likes them, has had them in Turkey and how they have developed over numerous testings! He is tough to please so they can’t be too bad for a Scottish gal\! Try my latest recipe, Börek – [Turkish Cheese & Spinach Pastry](https://www.easyonlinebakinglessons.com/borek-turkish-cheese-spinach-pastry/). His Turkish friends have also been willing taste testers for my Turkish bakes. Check out some more of my [Turkish recipes](https://www.easyonlinebakinglessons.com/tag/turkish/). ### Ingredients & Substitutions ![Overhead of white marble table with labelled bowls of salt, flour & water, with text.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-ingredients-labelled-1bb-829x1024.jpg) For the base:* - Flour - Salt - Warm Water For The Topping: - Minced/Ground Meat - Bell Peppers - Onion - Turkish Peppers - Garlic - Pepper/Tomato Paste - Flat Leaf Parsley - Extra Virgin Olive Oil ![Overhead photo of table top with bowls and ingredients for Lahmacun flatbread - flat leaf parsley, tomoato, onion, paste, meat, peppers & oil. ](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-topping-ingredients-labelled-2bb-775x1024.jpg) #### Flour Plain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour will all work for the Turkish flatbread base. No self-raising flour or yeast, as this is an unleavened bread recipe. #### Warm Water Warm water is used to make the base, instead of cold water, as it helps break down the gluten found in the flour, & hence makes kneading the dough much easier. #### Minced/Ground Meat Turkish Lahmacun is made with either minced/ground beef or lamb. With no need to pre-cook. #### Oil I use Extra Virgin Olive Oil, but virgin olive oil or olive oil will all work too. ![](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-stacked-name-2bb-722x1024.jpg) #### Peppers This recipe uses red & green bell peppers, as well as hot Turkish peppers (which are a long, mild & hot chilli pepper as seen in the photos). You could substitute with more bell peppers, or use some small chilli peppers. Onions are also used but not in the photo. #### Paste Typically this Turkish version of Lahmacun uses a pepper paste. This can be found in foreign food shops should you need for using in something else, or simply use tomato paste as a good substitute. #### Parsley Like a lot of Turkish recipes, flat leaf parsley is a very popular ingredient. Used in the topping, it is also often used when serving too. Regular parsley can also be used, or dried parsley for the topping mixture if need be. \\Note, the ingredient amounts are listed in the Recipe Card at the end of the post. ![2 photo collage of comparing baked and dry-fried Lahmacun, Turkish meat topped flatbread.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/comparison-photo-of-baked-and-fried-lahmacun-labelled-bb-1024x764.jpg) ### Dry-fry Or Bake I prefer to make these meat topped flatbreads by dry-frying on the stove-top. You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone. The photo collage show one dry-fried and one baked, where the baked is more crispy and harder to roll & wrap. ### Step-By-Step Instructions 1\. You can begin by preparing the topping or start with the base which needs time to rest. However, making the topping first will allow flavours to develop more. You could also make the topping the night before & wrap and store in the fridge. ![2 photo collage of processing tomatoes, onion and pepper sin a mixer & end result with minced/ground meat, with text 'photo 1'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-topping-collage-photo-1bb-1024x764.jpg) 2\. Chop the vegetables enough that you can then place in a food processor or blender. Add the oil, parsley, garlic, pepper/tomato paste & minced/ground meat, before processing to a chunky paste consistency. (See Photo 1). Cover & place in the fridge till ready to use. \\If your processor is small, you could do in 2 batches. 3\. Prepare the dough for the base of the Lahmacun by adding flour & salt to a stand mixer bowl & mix through. ![4 photo collage of adding what and salt to flour and mixing, with text 'photo 2'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-2b-1024x1024.jpg) 4\. Add all of the warm water to the flour, use the *‘k-mixing’ paddle, and let the stand mixer work in the liquid until you have a dough that is coming together & is just a little sticky. (See Photo 2). Since different flour, where & how it is milled varies, the amount of liquid it will absorb can be different. Therefore, you might need to add more flour than listed to get the right consistency. See Photo 2 & the video. 5\. Next swap over to the kneading attachment* and knead for 5 minutes. (I like to knead for 3 minutes, turn the dough over & knead for 2 more minutes). The dough will be much more smooth and in the video you will see me stretch the dough, and how silky it looks. See Photo 3. ![3 photo collage of machine kneading dough, the strech of it, and smoth texture in bowl at the end, with text 'photo 3'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-3b-1024x764.jpg) 6\. Flour some baking/parchment paper or a worktop/counter and scrape the dough out of the bowl. 7\. Prepare some baking/parchment paper for placing the balls of dough on. I like to place on top of a tray, and I dust flour on top of the paper. 8\.Next, flour your hands and divide the dough into 6 pieces. I tend to weigh the dough since I am usually make a LOT of Lahmacun! They will be about *60g/2 oz. (See Photo 4 below). ![4 photo collage of placing kneaded dough on paper, weighing balls of dough, making smooth balls of dough and sprinking flour on top, with text 'photo 4'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-4b-1024x1024.jpg) 9\. Flour your hands again and roll each piece of dough into a nice tight ball. In the video I demonstrate my technique for this. A kind of pull the ends or corners of the dough under itself, repeat this motion while it tightens the dough and creates tension on the surface, making it a smooth ball of dough. See Photo 4. 10\. Repeat for all pieces of dough and place on the floured baking/parchment paper. Then sprinkle some flour on top of the balls of dough & place a damp tea-towel on top before leaving to rest for at least 2 hours. (This allows the gluten to relax but also to make rolling out thin a lot easier). \\You also could also have prepared the topping at this stage if you like.\\* ![4 photo collage of floured paper with a crease marked next to a dinner plate for size, and rolling out dough to that size circle, with text 'photo 5'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-base-collage-photo-5bb-1024x1024.jpg) 11\. Once the dough has rested, find a plate that is about the same diameter of the frying pan you will use. Lahmacun are usually about 22 – 25cm (9 – 10″) in diameter. (So if you don’t have a large enough frying pan you can oven bake with a pizza stone). We are looking for nearer to a dinner plate size than a side plate. Cut some baking/parchment paper a little wider than the plate and make a crease or fold to make the paper a square shape. See Photo 5 where I have labelled the fold line. This is used as a guide when rolling out the dough and since you will be making more than one, it is very handy to use. 12\. Make sure your paper is floured as well as your rolling pin (here I am using a Turkish rolling pin called an Oklava that is longer and much thinner). ![2 photo collage of tablespooning Lahmacun meat paste topping on rolled out dough, with text'photo 6'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-collage-photo-6bb--1024x764.jpg) 13\. Place the ball of dough in the centre of the paper and carefully roll out, rotating the dough every so often, as well as lifting, adding more flour and then turning the dough over, before continuing rolling. Roll out to a little smaller than the guide size and you should have a thin dough that is not sticky & easy to move. (See Photo 5). 14\. Now add about 3 good tbsp’s worth of the topping to the Lahmacun base and spread out almost to the edges, using a palette knife or butter knife, in a thin layer. See Photo 6. ![](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/fry-cooking-lahmacun-collage-photo-7bb-1024x1024.jpg) 15\. It is ideal to prepare just one Lahmacun at a time if you are dry frying, and working on your own. (If not, have each base on paper ready to go and do not stack them.) 16\. Heat your frying pan on a medium heat (no oil needed) and very carefully lift the prepared base onto the pan. There is no simple way to do this. You can try sliding off into the pan, but I found lifting and getting my hands under the base easier (just be careful not to let it stretch too much), and just spreading out neater once in the frying pan. Just be careful not to burn yourself. (See Photo 7). 17\. Place a lid on top of the frying pan and leave to cook. ![2 photo collage of cooked Turkish meat topped flatbread Lahmacun, and stacked meat side down on a plate, with text 'photo 8'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-cooked-collage-photo-8bb-1024x764.jpg) The ends will be crisp and underside will have brown spots. You can use a food thermometer to check that the meat is fully cooked. The safe spot for beef is at temperature of at least ****71\.1°c (160°f)***[1](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#6a2e33f4-2256-433e-b5e0-68bd21d5572c). Mine cooked in about 5 – 6 minutes. \\If you find the base is ready but not the meat, lower the temperature and make sure you are using a lid that seals well to allow the meat to cook through. (You could also finish off in an air fryer). 18\. Use a spatula to remove the Lahmacun from the pan. Place on a plate with a little paper on top, before covering with a clean tea-towel. ![2 photo collage of extra close shot of sliced onion with lemon and sumac seasoning, and a plate with hot peppers and tomato slices, with text 'photo 9'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/sumac-onion-and-peppers-collage-photo-9bb-1024x764.jpg) 19\. Cook the rest of the Lahmacun and place the 2nd on top of the 1st one, with meat side down. Then place the rest of them meat side down too, with the tea-towel on top. This keeps them warm and helps them be soft enough to wrap. 20\. While the Lahmacun are cooking, you can prepare some filling to have inside them rolled up. Slice some tomatoes, some hot peppers and you can finely slice onion, that you can toss in some Sumac seasoning and lemon juice if you like. Flat leaf parsley is very common in Turkish cooking/baking, so wash some of that and leave to dry. ![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/filling-and-wrapping-a-Lahmacun-collage-photo-10bb-1024x1024.jpg) 21\. Once ready to eat, serve a Lahmacun as a rolled up wrap, with the tomato & pepper slices, flat leaf parsley and the seasoned onion as prepared above. 22\. Simply roll up and enjoy! Turkey’s favourite drinks to accompany such foods is strong sweet tea (Çay* – pronounced ‘ch-eye’), or Ayran (‘eye-ran’). You can actually buy this in some Asda stores here in the UK in the foreign food chiller section. Some Asian shops will also sell it. But you can make you own. It is basically a salty, water-downed yoghurt drink. To learn how to make your own, here is a recipe by my Turkish friend Ayla, on her website Cooking Gorgeous with truly authentic Turkish recipes – [How To Make Ayran (Turkish Yoghurt Drink)](https://cookingorgeous.com/blog/ayran-turkish-yogurt-drink/). ![](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/Lahmacun-stacked-3bb-713x1024.jpg) \\See the Ayran carton in the back of this photo\\ #### Storing Store the homemade Turkish Lahmacun in food bags or a sealed container, once they have cooled down, alternating them so meat sides are facing each other. You can warm just a little in an air fryer for just a minute or two to take the cold edge off it. Will last about 2 days if stored correctly in the fridge. ##### Variations Try some tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian/vegan alternative topping. ### Recipe Card ![Overhead shot of white table with pink crockery and napkin, Turkish tea cup, and in centre a ground meat topped Lahmacun - flatbread with slices of tomoato, onion & pepper on top.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-close-1bb-e1708716500397.jpg?fit=250%2C230&ssl=1) - Scales or measuring cups - Measuring Spoons - Stand-mixer (mixing & dough attachments) - Chopping board & knife - Food processor or blender - Baking/parchment paper - Rolling Pin - Flour for dusting - Frying Pan/Skillet (medium sized, 22-25cm/9-10" diameter) - Spatula - Tea-Towel #### Base Ingredients - 230 grams Plain/A.P. Flour (8 oz, 1¾ rounded cups, or Strong/Bread flour) - ¼ tsp Salt - 150 ml Warm Water (7¾ fl oz, ⅔ cup) #### Topping Ingredients - 200 grams Minced/Ground Beef (7 oz, or minced/ground lamb) - 1 Onion (medium) - 2 Bell Peppers (red & green) - 1 Turkish (hot) Pepper (optional\)* - 1 Tomato (medium) - 1 Clove Minced Garlic (mince/grate or use a garlic press) - 1 tbsp Tomato Paste (Pepper paste more authentic\)* - 50 ml Extra Virgin Olive Oil (1⅔ fl oz, scant ¼ cup, 3½ tbsp) - Handful Of Flat Leaf Parsley #### For An Optional Filling - Parsley, Tomato, Onion, Pepper (Sumac & lemon juice for onion, optional) - *\ Denotes see notes** ![](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)Get Recipe Ingredients #### Prepare Topping - Chop the 1 Onion, 2 Bell Peppers, 1 Turkish (hot) Pepper & 1 Tomato before adding to a food processor or blender, with the 1 Clove Minced Garlic, Handful Of Flat Leaf Parsley, 1 tbsp Tomato Paste & 50 ml Extra Virgin Olive Oil. Process lightly before adding in the 200 grams Minced/Ground Beef. Process to a slightly chunky paste consistency. (See Photo 1 above & video for reference). Cover & pop in the fridge for at least 30minutes or till ready to use. \\If your processor is small, do in 2 batches\\. #### Prepare Base Dough - Add 230 grams Plain/A.P. Flour & ¼ tsp Salt to a stand mixer bowl & mix together. Add all of the 150 ml Warm Water to the flour & mix together using the *‘k-mixing’ paddle* until a dough is coming together & is a little sticky. \Add a little more warm if required. - Swap for the kneading attachment/Dough Hook* & knead for 3 minutes before turning the dough over & kneading another 2 minutes. The dough will be stretchy and smooth now. - Flour baking/parchment paper or a worktop/counter and scrape the dough out of the bowl. With floury hands, divide the dough into 6 pieces. They will be about *60g/2 oz* if you want to weigh them. - Flour your hands & roll each piece of dough into a tight smooth ball. (In the video I demonstrate my technique for this). #### Rest Dough - Flour a baking/parchment paper before placing the 6 balls of dough down and dust with some more flour, before covering with a damp tea-towel. Rest the dough for *at least 2 hours. \\You also could also have prepared the topping at this stage.\\* #### Form Flatbread Base - Roll out one ball of dough on floured paper or worktop/counter, till thin and about 22 – 25cm (9 – 10″) in diameter (but not too big for your frying pan/skillet). - Add 3 good tbsp’s worth of topping mixture to the Lahmacun base and spread into a thin layer, nearly all the way to the edges. #### Cook The Flatbreads - Warm the frying pan/skillet on medium heat with no oil. Carefully lift the Lahmacun onto the pan and fix in position, being careful not to stretch too much when lifting. - Place a lid on top and leave to cook for about 5 – 6 minutes until ends are crispy, meat is cooked & the underside has brown spots. (If you want to use a food thermometer, beef/lamb is safe once at least *71\.1°c (160°f)**1.) - Transfer to a large plate, cover with a piece of baking/parchment paper & then a clean towel while you prepare & cook the rest. (\Roll out & top the flatbread while one is cooking) - Alternate stacking the cooked Lahmacun, so that the meat sides are facing each other, & top with the tea-towel to keep warm & soft enough for rolling. #### Serving & Storing - For serving, rolling up the Lahmacun with some extra filling inside is very popular. Slice some Parsley, Tomato, Onion, Pepper and you can also add some Sumac & lemon juice to thin sliced onion if you like. - Add to the centre of the flatbread, roll up & enjoy with hot sweet tea (Çay), or popular Turkish drink Ayran (a salty watered-down yoghurt drink). Check out this recipe fo [Homemade Ayran](https://cookingorgeous.com/blog/ayran-turkish-yogurt-drink/). [![Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-extra-close-bb.jpg?resize=150%2C150&ssl=1)](https://i0.wp.com/www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-extra-close-bb.jpg?fit=1200%2C1201&ssl=1) - Store the Turkish flatbreads in food bags or in foil first, (alternating the stacking so meat sides are facing each other), & they will be fine for up to 2 days in the fridge. You can warm just a little in an air fryer for just a minute or two to take the cold edge off it. Flour – Plain Flour (All Purpose), Strong (Bread Flour) and even Pasta flour work. Warm Water – helps break down the gluten & makes kneading the dough much easier. Meat – make with either minced/ground beef or lamb. No need to pre-cook. [![4 photo collage of Turkish meat topped flatbread Lahmacun, with onion, tomatoe and hot pepper slices, a hand rollling it up and showing the end, with text 'photo 10'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/filling-and-wrapping-a-Lahmacun-collage-photo-10bb-edited-1-1024x1024.jpg)](https://www.easyonlinebakinglessons.com/filling-and-wrapping-a-lahmacun-collage-photo-10bb-3/) Oil – Extra Virgin Olive Oil, with virgin olive oil or olive oil as an alternative. Peppers – red & green bell peppers used as well as Turkish peppers, but you can use any hot pepper you can source. Or omit for lest spicy topping & add one more bell pepper or tomato. Paste – pepper taste is traditional but tomato paste also works well. [![](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-open-3bb-1024x1005.jpg)](https://www.easyonlinebakinglessons.com/?attachment_id=89238) Parsley – flat leaf parsley is used. Regular parsley can also be used, or dried parsley for the topping mixture. Method Of Cooking – I prefer dry-frying on the stove-top. You can bake several at one time, in an oven, but best with a very high temperature and with a pre-heated pizza stone. Variations – try tuna sweetcorn mayo as an alternative topping, or replace the meat with some Quorn Mince and process like in the recipe, for a slightly chunky vegetarian/vegan alternative topping. [![](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/lahmacun-stacked-close-bb-1024x1024.jpg)](https://www.easyonlinebakinglessons.com/?attachment_id=89240) \*Timings – are approximate & based on cooking time of 5-6 minutes each & rolling/topping one flatbread while cooking. More detailed information, instructions & process photos can be found before this Recipe Card. Reference – *1* safe beef/lamb temperature @https://ask.usda.gov/s/article/What-are-cooking-times-for-lamb. Try my Ramazan Pidesi, another [Turkish Ramadan flatbread](https://www.easyonlinebakinglessons.com/ramazan-pidesi-special-turkish-bread-by-my-quicker-method/) or [Pide – Turkish Pizza](https://www.easyonlinebakinglessons.com/pide-homemade-turkish-pizza/), both using a quicker method. Or better still, try [yeast-free](https://www.easyonlinebakinglessons.com/yeast-free-pogaca-cheese-filled-turkish-rolls/) Poğaça – cheese stuffed rolls. [![Close photo of 2 slices of cheese and tomato topped Turkish pizza on a pink plate, with pink napkin, Turkish flag symbol and text '2 Hour Turkish Pide Pizza'.](https://www.easyonlinebakinglessons.com/wp-content/uploads/2024/02/Turkish-Pide-Pizza-Youtube-Thumbnail-bb-1024x576.jpg)](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/turkish-pide-pizza-youtube-thumbnail-bb/) * Nutritional Information** – is approximate & based on making 6 equal sized Lahmacun from the ingredients listed above. Make smaller or bigger & values will change. All information from website [MyFitnessPal.com](https://www.myfitnesspal.com/recipe/) Nutrition Facts Lahmacun – Turkish Meat Flatbread Serving Size 1 flatbread Amount per Serving Calories % Daily Value\* Fat 11 g 17 % Saturated Fat 2\.1 g 13 % Polyunsaturated Fat 0\.9 g Monounsaturated Fat 5\.7 g Cholesterol 20\.8 mg 7 % Sodium 129\.2 mg 6 % Potassium 207\.7 mg 6 % Carbohydrates 34\.7 g 12 % Fiber 3\.3 g 14 % Sugar 3\.9 g 4 % Protein 12 g 24 % \* Percent Daily Values are based on a 2000 calorie diet. ##### Subscribe For More Recipes Want more great recipes, tips, baking information and newsletters? Then please consider subscribing by adding your email address below. Be sure to check for a confirmation email & respond back, so you can follow me & receive your free emails. Your personal information will not be shared with a third party. Follow me on social media: Happy Learning & Baking\! ###### Caro x ###### Lahmacun – Turkish Meat Flatbread Search For Something You Fancy\! ###### Caroline’s Easy Baking Lessons Reference: 1. Minced/Ground beef or lamb safely cooked temperature, taken from AskUSDA @ https://ask.usda.gov/s/article/What-are-cooking-times-for-lamb [↩︎](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/#6a2e33f4-2256-433e-b5e0-68bd21d5572c-link) [![Print Friendly, PDF & Email](https://cdn.printfriendly.com/buttons/printfriendly-pdf-button.png)](https://www.easyonlinebakinglessons.com/lahmacun-turkish-meat-flatbread/ "Printer Friendly, PDF & Email") ## Post navigation
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