🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 20 (from laksa104)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa020.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.giverecipe.com/lahmacun-with-whole-wheat-flour/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/","crawl_time":1776295713,"first_indexed_time":1465212467,"http_code":200,"src_unparsed":"com,giverecipe!www,\/lahmacun-with-whole-wheat-flour\/ s443","src_root_hash":"10448744747995385220","history_drop_reason":null,"meta_title":"Turkish Lahmacun - Give Recipe","meta_descriptions":["Make Turkish Lahmacun at home — thin, crispy flatbread topped with a spiced meat mixture. Serve with lemon, parsley and onions."],"attrs_boilerpipe_text":"Lahmacun is one of the most loved foods in Türkiye — thin, crispy flatbread topped with a flavorful ground meat mixture. Add parsley, onions and a squeeze of lemon, roll it up, take a bite, and the flavor speaks for itself. One bite of\nTurkish lahmacun\nand you’ll be completely obsessed.\nWhat is Lahmacun?\nLahmacun is a very thin flatbread topped with a mixture of ground meat, tomatoes, onions and parsley.\nThe dough is rolled out very thin — much thinner than pizza — and traditionally baked in a very hot stone oven (taş fırın). That high heat cooks it quickly, making the edges lightly crisp while the topping stays tender and full of flavor.\nIn Türkiye, lahmacun is extremely common. You can find it in neighborhood bakeries, pide restaurants and very often in kebab restaurants too. In some kebab restaurants, you might even see mini lahmacun served as a small appetizer before your main dish arrives.\nWhen we were living in Türkiye, like many Turks, we often had lahmacun for lunch, usually with a glass of ayran (a salty yogurt drink) on the side.\nLahmacun is almost always served with fresh parsley, thinly sliced onions and lemon wedges on the side. You add them on top, squeeze over plenty of lemon, roll it up and eat it that way.\nEven describing it makes us crave one right now!\nAbout the Ingredients\nTurkish lahmacun recipe is made with very simple ingredients. Let’s look at them in two parts: the dough and the topping.\nFor the Dough\nThe dough is made with strong bread flour, salt and water. That’s it. There is no yeast in this dough. Using strong bread flour gives the dough more structure, making it easier to roll out very thin.\nFor the Topping\nGround meat:\nTraditionally, many bakeries in Türkiye use ground lamb (lamb mince) for lahmacun. We usually make ours with fatty ground beef (around 20% fat), which still gives a juicy result.\nOnion, tomatoes and parsley:\nThese should be very finely chopped. Use fresh tomatoes — not canned. \nSpices:\nWe use salt, black pepper, paprika and cumin. If you like it spicy, you can also add pul biber (Turkish red pepper flakes). \nTomato paste (domates salçası) and red pepper paste (biber salçası):\nThese add depth and color to the topping. You can usually find both in international or online markets. For pepper paste (biber salçası), we recommend using the mild version rather than the spicy one, so you can control the heat yourself. You may also come across a product called \nkarışık salça\n, which is a mix of tomato and red pepper paste — that works well too. Two well-known Turkish brands are Öncü and Bodrum.\nYou can find the full ingredient list with exact measurements in the recipe card below.\nHow to Make Turkish Lahmacun\nMaking Turkish lahmacun at home is much easier than it looks. It just takes a bit of planning and time.\nIt’s even better if you turn it into a family or friends activity. We usually make it together as a family, which makes the process easier and more fun.\nStart by preparing the dough. Mix the flour, salt and water until it comes together, then knead until smooth. Divide it into balls and let them rest while you prepare the topping.\nFor the topping, finely chop the onions, tomatoes and parsley, then mix them with the remaining ingredients. The mixture should be well combined, slightly wet and spreadable — not chunky.\nRoll each dough ball out very thin, much thinner than pizza. Spread a thin layer of the meat mixture evenly over the surface, all the way to the edges. Bake in a very hot oven until the edges are lightly crisp and the topping is cooked through.\nOnce all the lahmacun are baked, there is one final step we recommend. Quickly heat each one in a hot pan for about a minute to lightly toast the bottom.\nServe warm with fresh parsley, onions and plenty of lemon on the side.\nYou can find the full step-by-step instructions in the recipe card below.\nServing Suggestions\nTurkish Lahmacun is best served warm, with a few fresh sides that balance the rich meat topping and add brightness.\nHere are some classic options:\nThinly sliced onions or \nsumac onions\nFresh parsley leaves\nLemon wedges for squeezing generously on top\nSliced tomatoes\nShepherd salad\n (çoban salatası) on the side\nA cold glass of \nayran\nIs Lahmacun “Turkish Pizza”?\nOutside of Türkiye, lahmacun is often called “Turkish pizza.” We understand why. It’s round, topped with some mixture and baked in an oven. But that’s where the similarity ends. Lahmacun is not pizza!\nFor one thing, the lahmacun dough is rolled out extremely thin and baked until lightly crisp. It’s not soft and chewy like pizza dough.\nAnd the topping is completely different too. Instead of cheese and tomato sauce, lahmacun is topped with a spiced ground meat mixture with tomatoes, onions and parsley. There is never melted cheese on top.\nAnother difference is how it’s eaten. You don’t slice lahmacun like pizza. You top it with fresh parsley, squeeze plenty of lemon over it, and often add thinly sliced onions. Then you roll it up and eat it like a wrap, basically turning it into a simple lahmacun wrap.\nAlso, lahmacun isn’t always round. Depending on the bakery, it can sometimes be slightly oval.\nIf you’re looking for something in Turkish cuisine that feels closer to pizza, that would probably be \npide\n. It’s a boat-shaped flatbread that is topped with meat, cheese or vegetables, and its thicker dough makes it more similar in texture to pizza.\nLahmacun is very popular in Türkiye, but it is not only made there. Similar flatbreads topped with minced meat can also be found in Armenian, Lebanese, Syrian and other Middle Eastern cuisines.\nSince these countries are close to each other and were historically connected, including during the Ottoman Empire period, it’s natural that their cuisines share similar dishes like this one. However, each version is a little different. The thickness of the dough, how crispy it is, the spice level, and even the texture of the topping can vary from place to place.\nHere, we’re sharing the Turkish version of lahmacun, the one we know best.\nStoring and Reheating\nIf you have leftovers, let the lahmacun cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days. You can place parchment paper between them to prevent sticking.\nTo reheat, put each lahmacun in a dry pan and warm over medium heat for a few minutes until heated through. You can also reheat them in a preheated oven at 180°C (350°F) for about 5–7 minutes.\nIf you’d like to freeze them, place parchment paper between each lahmacun, stack, and store in a freezer-safe bag or container. Reheat straight from frozen in a preheated oven at 180°C (350°F) until hot and crisp.\n📖 Recipe\n4.89\nfrom\n9\nvotes\nTurkish Lahmacun Recipe\nTurkish Lahmacun is a thin flatbread topped with a flavorful ground meat mixture and baked until lightly golden. Serve with parsley, onions and lemon for the full experience.\nCook Mode\nPrevent your screen from going dark\nPREP\n1\nhour\nCOOK\n1\nhour\nTOTAL\n2\nhours\nDough\n3\ncups\n(450 g) strong bread flour, plus more for rolling\n(All-purpose flour or plain flour works fine too, but we’ve found that strong bread flour gives the best results.)\n1\nteaspoon\nsalt\n1\ncup\n(240 ml) lukewarm water\nTopping\n1½\npounds\n(750 g) ground beef (80% lean \/ 20% fat)\n2\nlarge onions\nfinely chopped\n½\ncup\nabout 3 medium tomatoes, peeled and finely chopped\n¼\ncup\nfinely chopped parsley\n2\ntablespoons\ntomato paste\n1\ntablespoon\nred pepper paste\n(biber salçası)\n1\nteaspoon\nsalt\n1\nteaspoon\nblack pepper\n1\nteaspoon\npaprika\n¼\nteaspoon\nground cumin\n1\ntablespoon\nvinegar\n2\ntablespoons\nwater\n⅓\ncup\n(100 ml )olive oil\nPreheat the oven to 450°F (230°C). Cut two pieces of parchment paper the size of your baking sheet. Line the baking sheet with one and set the other aside.\nMake the Dough\nIn a large bowl, whisk together the flour and salt.\nGradually add the lukewarm water, mixing with your hand until the dough comes together. At first, it may seem dry, but continue mixing and folding. The dough will come together into a firm, smooth ball.\nKnead for 5–7 minutes until smooth and elastic.\nDivide the dough into 10 equal pieces (about 65–70 g \/ 2.3–2.5 oz each). Roll each piece into a ball and place on a lightly floured surface. Cover with a clean kitchen towel and let rest while you prepare the topping.\nPrepare the Topping\nIn a large bowl, combine all topping ingredients and mix very well until fully incorporated.\nAlternatively, pulse the onions, tomatoes, pepper paste, tomato paste, vinegar, water and olive oil in a food processor until finely minced. Transfer to a bowl and mix with the ground beef, parsley and spices.\nAssemble & Bake\nRoll out one dough ball on a lightly floured surface into a very thin circle, about 8–10 inches (20–25 cm) in diameter. Lightly flour as needed to prevent sticking.\nTransfer to the prepared baking sheet.\nSpread a thin layer of the topping evenly over the dough, making sure to cover all the way to the edges. Gently press the mixture onto the dough so it adheres well.\nBake for 7–8 minutes.\nWhile it bakes, roll out the next dough ball on the reserved parchment paper and spread the topping evenly over it so it’s ready to transfer.\nRemove the baked lahmacun from the oven and place it on a cooling rack. Set the used parchment paper aside to reuse for the next batch.\nCarefully transfer the prepared lahmacun (with its parchment) onto the baking sheet and continue baking in batches.\nReplace the parchment paper with a fresh sheet after every 2–3 batches, if needed.\nPan Finish for Best Results (Recommended)\nFor a more authentic texture with light brown spots on the bottom, heat a large non-stick pan over high heat.\nPlace each baked lahmacun in the hot pan for about 1 minute to lightly toast the bottom.\nStack them on a plate and serve warm with lemon wedges, parsley and sliced onion on the side.\nYou can use a food processor to finely chop the onions, parsley and tomatoes. Make sure there are no large pieces left.\nCooking on the stove:\nHeat a non-stick pan with a lid over medium-low heat. Roll out a dough ball on a lightly floured surface into a thin circle that fits your pan. Carefully place it in the hot pan. Spread the topping mixture over the dough using a spoon and gently press it down with the back of the spoon. Cover with the lid and cook for 7–8 minutes, or until the bottom develops light brown spots. Repeat with the remaining dough balls.\nIf you prefer, you can spread the topping over the dough while it’s still on the counter and then carefully transfer it to the pan. However, this can be a bit tricky, as the dough becomes harder to move once topped. That’s why we find it easier to place the dough in the pan first and then spread the topping inside the pan.\nCalories:\n388\nkcal\nCarbohydrates:\n31\ng\nProtein:\n17\ng\nFat:\n22\ng\nSaturated Fat:\n6\ng\nPolyunsaturated Fat:\n1\ng\nMonounsaturated Fat:\n11\ng\nTrans Fat:\n1\ng\nCholesterol:\n48\nmg\nSodium:\n541\nmg\nPotassium:\n326\nmg\nFiber:\n2\ng\nSugar:\n2\ng\nVitamin A:\n342\nIU\nVitamin C:\n6\nmg\nCalcium:\n30\nmg\nIron:\n2\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nCourse\nDinner\nCuisine\nTurkish\nLeave a comment\nbelow!\nTurkish Pide Bread\nBazlama Bread Recipe\nReader Interactions","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=878702475581265&ev=PageView&noscript=1)\n\n- [Skip to main content](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#genesis-sidebar-primary)\n\n[![Give Recipe logo](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2021\/01\/cropped-new-logo-21-1.jpg)](https:\/\/www.giverecipe.com\/ \"Give Recipe\")\n\n[![go to homepage](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2024\/06\/200x70-GR-Logo.jpg)](https:\/\/www.giverecipe.com\/)\n\n- [Home](https:\/\/www.giverecipe.com\/)\n- [Recipes](https:\/\/www.giverecipe.com\/recipes\/)\n- [Turkish Cuisine](https:\/\/www.giverecipe.com\/turkish-cuisine\/)\n- [About](https:\/\/www.giverecipe.com\/about\/)\n- [Subscribe](https:\/\/giverecipe.ck.page\/)\n\n[![Homepage link](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2024\/06\/200x70-GR-Logo.jpg)](https:\/\/www.giverecipe.com\/)\n\n- [Home](https:\/\/www.giverecipe.com\/)\n- [Recipes](https:\/\/www.giverecipe.com\/recipes\/)\n- [Turkish Cuisine](https:\/\/www.giverecipe.com\/turkish-cuisine\/)\n- [About](https:\/\/www.giverecipe.com\/about\/)\n- [Subscribe](https:\/\/giverecipe.ck.page\/)\n\n[×](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/)\n\n[Home](https:\/\/www.giverecipe.com\/) » [Turkish Dinner Recipes](https:\/\/www.giverecipe.com\/Category\/turkish-dinner-recipes\/) » Turkish Lahmacun\n\nPublished: Jul 3, 2020 · Modified: Apr 10, 2026 by [Zerrin & Yusuf](https:\/\/www.giverecipe.com\/about\/)\n\n# Turkish Lahmacun\n\n[Jump to Recipe](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#recipe)\n\nLahmacun is one of the most loved foods in Türkiye — thin, crispy flatbread topped with a flavorful ground meat mixture. Add parsley, onions and a squeeze of lemon, roll it up, take a bite, and the flavor speaks for itself. One bite of **Turkish lahmacun** and you’ll be completely obsessed.\n\n![Hands holding a wooden board with lahmacun, salads and spices on it.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Turkish-Lahmacun-Pizza.jpg)\n\n## What is Lahmacun?\nLahmacun is a very thin flatbread topped with a mixture of ground meat, tomatoes, onions and parsley.\n\nThe dough is rolled out very thin — much thinner than pizza — and traditionally baked in a very hot stone oven (taş fırın). That high heat cooks it quickly, making the edges lightly crisp while the topping stays tender and full of flavor.\n\nIn Türkiye, lahmacun is extremely common. You can find it in neighborhood bakeries, pide restaurants and very often in kebab restaurants too. In some kebab restaurants, you might even see mini lahmacun served as a small appetizer before your main dish arrives.\n\nWhen we were living in Türkiye, like many Turks, we often had lahmacun for lunch, usually with a glass of ayran (a salty yogurt drink) on the side.\n\nLahmacun is almost always served with fresh parsley, thinly sliced onions and lemon wedges on the side. You add them on top, squeeze over plenty of lemon, roll it up and eat it that way.\n\nEven describing it makes us crave one right now\\!\n\n![Hands making lahmacun wrap, sliced onions and tomato salad on the side.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Lahmacun-Wrap.jpg)\n\n## About the Ingredients\nTurkish lahmacun recipe is made with very simple ingredients. Let’s look at them in two parts: the dough and the topping.\n\n### For the Dough\nThe dough is made with strong bread flour, salt and water. That’s it. There is no yeast in this dough. Using strong bread flour gives the dough more structure, making it easier to roll out very thin.\n\n### For the Topping\n**Ground meat:**  \nTraditionally, many bakeries in Türkiye use ground lamb (lamb mince) for lahmacun. We usually make ours with fatty ground beef (around 20% fat), which still gives a juicy result.\n\n**Onion, tomatoes and parsley:**  \nThese should be very finely chopped. Use fresh tomatoes — not canned.\n\n**Spices:**  \nWe use salt, black pepper, paprika and cumin. If you like it spicy, you can also add pul biber (Turkish red pepper flakes).\n\n**Tomato paste (domates salçası) and red pepper paste (biber salçası):**  \nThese add depth and color to the topping. You can usually find both in international or online markets. For pepper paste (biber salçası), we recommend using the mild version rather than the spicy one, so you can control the heat yourself. You may also come across a product called *karışık salça*, which is a mix of tomato and red pepper paste — that works well too. Two well-known Turkish brands are Öncü and Bodrum.\n\n*You can find the full ingredient list with exact measurements in the recipe card below.*\n\n![Lahmajun recipe ingredients including ground beef, onions, tomatoes, tomato paste, parsley, spices, vinegar, flour and salt on a dark grey background.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Lahmajun-recipe-ingredients.jpg)\n\n## How to Make Turkish Lahmacun\nMaking Turkish lahmacun at home is much easier than it looks. It just takes a bit of planning and time.\n\nIt’s even better if you turn it into a family or friends activity. We usually make it together as a family, which makes the process easier and more fun.\n\nStart by preparing the dough. Mix the flour, salt and water until it comes together, then knead until smooth. Divide it into balls and let them rest while you prepare the topping.\n\nFor the topping, finely chop the onions, tomatoes and parsley, then mix them with the remaining ingredients. The mixture should be well combined, slightly wet and spreadable — not chunky.\n\nRoll each dough ball out very thin, much thinner than pizza. Spread a thin layer of the meat mixture evenly over the surface, all the way to the edges. Bake in a very hot oven until the edges are lightly crisp and the topping is cooked through.\n\nOnce all the lahmacun are baked, there is one final step we recommend. Quickly heat each one in a hot pan for about a minute to lightly toast the bottom.\n\nServe warm with fresh parsley, onions and plenty of lemon on the side.\n\n*You can find the full step-by-step instructions in the recipe card below.*\n\n![Woman making lahmacun from scratch with homemade dough and ground beef filling on a parchment paper lined baking sheet.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/how-to-make-lahmacun-in-oven.jpg)\n\n## Serving Suggestions\nTurkish Lahmacun is best served warm, with a few fresh sides that balance the rich meat topping and add brightness.\n\nHere are some classic options:\n\n- Thinly sliced onions or [sumac onions](https:\/\/www.giverecipe.com\/onion-salad\/)\n- Fresh parsley leaves\n- Lemon wedges for squeezing generously on top\n- Sliced tomatoes\n- [Shepherd salad](https:\/\/www.giverecipe.com\/chopped-turkish-salad\/) (çoban salatası) on the side\n- A cold glass of [ayran](https:\/\/www.giverecipe.com\/how-to-make-ayran\/)\n## Is Lahmacun “Turkish Pizza”?\nOutside of Türkiye, lahmacun is often called “Turkish pizza.” We understand why. It’s round, topped with some mixture and baked in an oven. But that’s where the similarity ends. Lahmacun is not pizza\\!\n\nFor one thing, the lahmacun dough is rolled out extremely thin and baked until lightly crisp. It’s not soft and chewy like pizza dough.\n\nAnd the topping is completely different too. Instead of cheese and tomato sauce, lahmacun is topped with a spiced ground meat mixture with tomatoes, onions and parsley. There is never melted cheese on top.\n\nAnother difference is how it’s eaten. You don’t slice lahmacun like pizza. You top it with fresh parsley, squeeze plenty of lemon over it, and often add thinly sliced onions. Then you roll it up and eat it like a wrap, basically turning it into a simple lahmacun wrap.\n\nAlso, lahmacun isn’t always round. Depending on the bakery, it can sometimes be slightly oval.\n\nIf you’re looking for something in Turkish cuisine that feels closer to pizza, that would probably be [**pide**](https:\/\/www.giverecipe.com\/pide-stuffed-with-beef\/). It’s a boat-shaped flatbread that is topped with meat, cheese or vegetables, and its thicker dough makes it more similar in texture to pizza.\n\n![Lahmacun topped with salad accompanied by sliced onions and tomato salad on the side.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Lahmacun-Recipe.jpg)\n\n## Is Lahmacun Turkish?\nLahmacun is very popular in Türkiye, but it is not only made there. Similar flatbreads topped with minced meat can also be found in Armenian, Lebanese, Syrian and other Middle Eastern cuisines.\n\nSince these countries are close to each other and were historically connected, including during the Ottoman Empire period, it’s natural that their cuisines share similar dishes like this one. However, each version is a little different. The thickness of the dough, how crispy it is, the spice level, and even the texture of the topping can vary from place to place.\n\nHere, we’re sharing the Turkish version of lahmacun, the one we know best.\n\n## Storing and Reheating\nIf you have leftovers, let the lahmacun cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days. You can place parchment paper between them to prevent sticking.\n\nTo reheat, put each lahmacun in a dry pan and warm over medium heat for a few minutes until heated through. You can also reheat them in a preheated oven at 180°C (350°F) for about 5–7 minutes.\n\nIf you’d like to freeze them, place parchment paper between each lahmacun, stack, and store in a freezer-safe bag or container. Reheat straight from frozen in a preheated oven at 180°C (350°F) until hot and crisp.\n\n## More Turkish Recipes\n- [Gozleme](https:\/\/www.giverecipe.com\/homemade-gozleme\/)\n- [Cheese Spinach Borek](https:\/\/www.giverecipe.com\/turkish-borek-cheese-herbs\/)\n- [Turkish Eggs](https:\/\/www.giverecipe.com\/turkish-eggs-cilbir\/)\n- [Stuffed Onions](https:\/\/www.giverecipe.com\/stuffed-onion\/)\n- [Chicken Kebabs](https:\/\/www.giverecipe.com\/turkish-chicken-kabobs-in-oven\/)\n- [Karniyarik](https:\/\/www.giverecipe.com\/karniyarik\/)\n\n**Sign up** for the **FREE** [Give Recipe Newsletter](https:\/\/giverecipe.ck.page\/1c7bf8ca1a) to get the new recipes into your inbox\\!\n\nAnd stay in touch with us on [Facebook](https:\/\/www.facebook.com\/GiveRecipe), [Pinterest](https:\/\/tr.pinterest.com\/zerringunaydin\/), [YouTube](https:\/\/www.youtube.com\/c\/Giverecipe) and [Instagram](https:\/\/www.instagram.com\/give_recipe\/) for all the latest updates.\n## 📖 Recipe\n![Hands serving lahmacun, sliced onion, tomato salad and spices on a wooden board.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Turkish-Pizza-Lahmacun-300x300.jpg)\n\n4\\.89 from 9 votes\n\n## Turkish Lahmacun Recipe\nBy [Zerrin & Yusuf](https:\/\/www.giverecipe.com\/about\/)\n\nTurkish Lahmacun is a thin flatbread topped with a flavorful ground meat mixture and baked until lightly golden. Serve with parsley, onions and lemon for the full experience.\n\nYields: [10](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/) pieces\n\nCook Mode\n\nPrevent your screen from going dark\n\n[PRINT](https:\/\/www.giverecipe.com\/wprm_print\/turkish-lahmacun-recipe) [PIN](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.giverecipe.com%2Flahmacun-with-whole-wheat-flour%2F&media=https%3A%2F%2Fwww.giverecipe.com%2Fwp-content%2Fuploads%2F2020%2F07%2FTurkish-Lahmacun-Pin.jpg&description=Turkish+Lahmacun+Recipe&is_video=false)\n\nPREP 1 hour hr\n\nCOOK 1 hour hr\n\nTOTAL 2 hours hrs\n\n### INGREDIENTS 1x 2x 3x\n#### Dough\n- 3 cups (450 g) strong bread flour, plus more for rolling (All-purpose flour or plain flour works fine too, but we’ve found that strong bread flour gives the best results.)\n- 1 teaspoon salt\n- 1 cup (240 ml) lukewarm water\n\n#### Topping\n- 1½ pounds (750 g) ground beef (80% lean \/ 20% fat)\n- 2 large onions finely chopped\n- ½ cup about 3 medium tomatoes, peeled and finely chopped\n- ¼ cup finely chopped parsley\n- 2 tablespoons tomato paste\n- 1 tablespoon red pepper paste (biber salçası)\n- 1 teaspoon salt\n- 1 teaspoon black pepper\n- 1 teaspoon paprika\n- ¼ teaspoon ground cumin\n- 1 tablespoon vinegar\n- 2 tablespoons water\n- ⅓ cup (100 ml )olive oil\n\n### INSTRUCTIONS\n- Preheat the oven to 450°F (230°C). Cut two pieces of parchment paper the size of your baking sheet. Line the baking sheet with one and set the other aside.\n\n#### Make the Dough\n- In a large bowl, whisk together the flour and salt.\n- Gradually add the lukewarm water, mixing with your hand until the dough comes together. At first, it may seem dry, but continue mixing and folding. The dough will come together into a firm, smooth ball.\n- Knead for 5–7 minutes until smooth and elastic.\n- Divide the dough into 10 equal pieces (about 65–70 g \/ 2.3–2.5 oz each). Roll each piece into a ball and place on a lightly floured surface. Cover with a clean kitchen towel and let rest while you prepare the topping.\n\n#### Prepare the Topping\n- In a large bowl, combine all topping ingredients and mix very well until fully incorporated.\n- Alternatively, pulse the onions, tomatoes, pepper paste, tomato paste, vinegar, water and olive oil in a food processor until finely minced. Transfer to a bowl and mix with the ground beef, parsley and spices.\n\n#### Assemble & Bake\n- Roll out one dough ball on a lightly floured surface into a very thin circle, about 8–10 inches (20–25 cm) in diameter. Lightly flour as needed to prevent sticking.\n- Transfer to the prepared baking sheet.\n- Spread a thin layer of the topping evenly over the dough, making sure to cover all the way to the edges. Gently press the mixture onto the dough so it adheres well.\n- Bake for 7–8 minutes.\n- While it bakes, roll out the next dough ball on the reserved parchment paper and spread the topping evenly over it so it’s ready to transfer.\n- Remove the baked lahmacun from the oven and place it on a cooling rack. Set the used parchment paper aside to reuse for the next batch.\n- Carefully transfer the prepared lahmacun (with its parchment) onto the baking sheet and continue baking in batches.\n- Replace the parchment paper with a fresh sheet after every 2–3 batches, if needed.\n\n#### Pan Finish for Best Results (Recommended)\n- For a more authentic texture with light brown spots on the bottom, heat a large non-stick pan over high heat.\n- Place each baked lahmacun in the hot pan for about 1 minute to lightly toast the bottom.\n- Stack them on a plate and serve warm with lemon wedges, parsley and sliced onion on the side.\n### Video\n### NOTES\nYou can use a food processor to finely chop the onions, parsley and tomatoes. Make sure there are no large pieces left.\n\n**Cooking on the stove:**  \nHeat a non-stick pan with a lid over medium-low heat. Roll out a dough ball on a lightly floured surface into a thin circle that fits your pan. Carefully place it in the hot pan. Spread the topping mixture over the dough using a spoon and gently press it down with the back of the spoon. Cover with the lid and cook for 7–8 minutes, or until the bottom develops light brown spots. Repeat with the remaining dough balls.\n\nIf you prefer, you can spread the topping over the dough while it’s still on the counter and then carefully transfer it to the pan. However, this can be a bit tricky, as the dough becomes harder to move once topped. That’s why we find it easier to place the dough in the pan first and then spread the topping inside the pan.\n\n### NUTRITION\nCalories: 388kcalCarbohydrates: 31gProtein: 17gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 48mgSodium: 541mgPotassium: 326mgFiber: 2gSugar: 2gVitamin A: 342IUVitamin C: 6mgCalcium: 30mgIron: 2mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\n### ADDITIONAL INFO\nCourse Dinner\n\nCuisine Turkish\n\nTried this recipe? [Leave a comment](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment) below\\!\n\n- [![Golden Turkish Pide Bread with sesame seeds and a traditional diamond pattern, placed on a dark wooden surface. Another torn bread is visible in the background.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2021\/03\/Turkish-Pide-Bread-1-360x480.jpg)Turkish Pide Bread](https:\/\/www.giverecipe.com\/turkish-pide-bread-recipe\/)\n- [![A stack of bazlama breads, melting butter and thyme on the top.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Bazlama-Recipe-1-360x480.jpg)Bazlama Bread Recipe](https:\/\/www.giverecipe.com\/bazlama\/)\n\n« [Chocolate Strawberry Cake](https:\/\/www.giverecipe.com\/strawberry-chocolate-cake\/)\n\n[Chocolate Bottom Coconut Ice Recipe](https:\/\/www.giverecipe.com\/chocolate-bottom-coconut-ice-recipe\/) »\n## Reader Interactions\n### Comments\n1. G.F says\n   \n   January 12, 2026 at 12:13 pm\n   \n   ![5 stars](https:\/\/www.giverecipe.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I've made it and I love it. Even my turkish fried said it was sooo delicious. I love your recipes. Everything is clear and the food is so delicious.\n   \n   [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-135580)\n   - Zerrin & Yusuf says\n     \n     January 12, 2026 at 2:23 pm\n     \n     Thank you so much for your kind words — we’re really happy to hear that you loved it. And getting a thumbs-up from a Turkish friend makes it even more special for us. Thanks for coming back and leaving a comment and a five-star rating 🙂\n     \n     [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-135582)\n2. Tea says\n   \n   August 20, 2025 at 3:28 pm\n   \n   ![5 stars](https:\/\/www.giverecipe.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Just stopping by to say i tried your recipe and got rave reviews from people at the table.  \n    I used ground turkey, which I know isn't ideal, but I intuitively put some olive oil in the mixture to compensate for the richness, having only later noticed that you gave this recommendation in the blog post! 🙂\n   \n   [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-133539)\n   - Zerrin & Yusuf says\n     \n     August 23, 2025 at 11:16 am\n     \n     Hi Tea, so glad you stopped by to share this! Ground turkey with olive oil is such a smart swap. We love that you followed your intuition (and then saw our tip too 😄). Thrilled to hear it got rave reviews at your table\\!\n     \n     [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-133606)\n3. Connie says\n   \n   November 13, 2024 at 10:30 pm\n   \n   ![5 stars](https:\/\/www.giverecipe.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Excellent\n   \n   [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-125404)\n4. Richard Sherrington says\n   \n   June 30, 2024 at 9:25 pm\n   \n   How many grams is your 3 cups of flour?\n   \n   [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-122344)\n5. jo hall says\n   \n   April 22, 2024 at 1:32 pm\n   \n   I loved the recipe, but my base was crispy and wouldn't fold by the time it was cooked. Is it meant to be brown on the bottom?\n   \n   [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-120432)\n   - Zerrin & Yusuf says\n     \n     April 25, 2024 at 2:34 am\n     \n     Hi Jo,  \n      We are glad you liked the recipe\\!  \n      The base should be slightly crisp but still flexible enough to fold. There are two reasons why your base might have been too crispy. First, it could have been in the oven too long. Try baking it for a shorter time or at a lower temperature next time. Second, if they sit out for a while after baking, they can become crispier. If you're not serving them right away, you can keep them softer by placing them on a plate and covering them with a clean kitchen towel.  \n      As for their bottom, there could be brown spots and that's ok.\n     \n     [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-120489)\n6. Martie says\n   \n   March 17, 2024 at 5:08 am\n   \n   ![4 stars](https:\/\/www.giverecipe.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-4.svg)  \n    I made these using corn tortillas as I was short of time. They were delicious although they did not roll well. I look forward to making the flat bread from scratch and I will increase the spices next time. Thank you for a quick, yummy meal.\n   \n   [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-119014)\n   - Zerrin & Yusuf says\n     \n     March 17, 2024 at 5:37 am\n     \n     Hi Martie,\n     \n     Thank you for the comment and five-star rating! We have used flour tortillas as a shortcut before and they were good. Maybe you can try them next time when you need a shortcut. Can't wait to hear what you think when you make lahmacun from scratch\\!\n     \n     [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-119015)\n7. Anita says\n   \n   March 01, 2024 at 8:10 pm\n   \n   I just want to clarify, that the meat is raw when you put it on the flatbread; along with the other ingredients?\n   \n   [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-118373)\n   - Zerrin & Yusuf says\n     \n     March 01, 2024 at 9:41 pm\n     \n     Hi Anita\\!\n     \n     Yes, it is raw. Don't worry, it cooks with the other ingredients on the dough.\n     \n     [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-118377)\n8. Recipe land says\n   \n   July 21, 2023 at 3:43 pm\n   \n   ![5 stars](https:\/\/www.giverecipe.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Thanks for sharing this recipe\n   \n   [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-109200)\n9. Marie says\n   \n   June 14, 2023 at 6:03 pm\n   \n   Thanks for sharing your recipes. I have always loved Mediterranean and Persian food, so I recently decided to try Turkish cuisine. On a recent trip to Houston we drove by a Turkish restaurant and decided to give it a try. The first thing we tried was this lahmacun. So delicious! We tried several other things and absolutely loved it all. We also enjoyed the warm and caring people who worked in the restaurant. I love Turkish food so much that I have made several dishes since then and have several Turkish spice blends that I keep on hand. I am so glad I found your website and look forward to trying out many of your recipes\\!\n   \n   [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-108064)\n   - Zerrin & Yusuf says\n     \n     June 15, 2023 at 12:51 pm\n     \n     Hi Marie,\n     \n     We're thrilled to hear about your love for Turkish cuisine and your positive experience at the Turkish restaurant. Lahmacun is indeed a delightful dish! We're so happy you enjoyed it, and even happier that you're enthusiastic about trying out more recipes from our website.\n     \n     Having Turkish spice blends handy can really level up your home cooking! We're excited to see what you'll whip up next. Don't hesitate to share your culinary adventures with us, we'd love to see your takes on the recipes.\n     \n     Thank you for your kind words, and happy cooking\\!\n     \n     [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-108080)\n10. Saima says\n    \n    April 15, 2023 at 7:40 pm\n    \n    ![5 stars](https:\/\/www.giverecipe.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Checking the recipe to make these again. I make 4 at a time in the oven on silicone oven tray liners or on my pizza stone. So delicious.\n    \n    [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-106225)\n    - Zerrin & Yusuf says\n      \n      April 16, 2023 at 1:27 pm\n      \n      Hi Saima,  \n       Thank you for the tip and for the 5-star rating 🙂 Have a lovely day\\!\n      \n      [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-106230)\n11. Dale Waddington says\n    \n    February 21, 2023 at 10:52 am\n    \n    Hi Guys,  \n     I have yet to try this recipe but have had success with others and I look forward to more! A general request... Can you please list your ingredients in grams as well as 'cups'. Cups of flour are meaningless as a quantity as the bulk density can vary so much. By all means keep the cups for our American friends but please also include the metric equivalent.  \n     Thank you.\n    \n    [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-104371)\n    - Zerrin & Yusuf says\n      \n      February 21, 2023 at 2:13 pm\n      \n      Hi Dale,\n      \n      A good heads up! We will keep this in mind. It is not possible to add the gram measurements in all the recipes overnight, but we will do it. Thanks\\!\n      \n      [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-104398)\n      - Sandy says\n        \n        September 04, 2023 at 8:36 pm\n        \n        Thank you for taking the time to share your recipe. People can easily look online for conversions to grams…thanks again\n    - Sandy says\n      \n      September 04, 2023 at 8:34 pm\n      \n      Google is your friend\\!\n      \n      [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-110545)\n12. Quentin says\n    \n    February 20, 2023 at 3:25 am\n    \n    Good morning, I am about to try your Lahmacun. You say to mix all ingredients for the topping together but the photographs appear to show the onion, tomatoes and parsley placed on top after cooking. Which is the prefered please? Kind regards Quentin\n    \n    [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-104287)\n    - Zerrin & Yusuf says\n      \n      February 20, 2023 at 3:55 am\n      \n      Hi Quentin,\n      \n      Thank you for your question. Yes, mix everything well for the topping as the recipe says.\n      \n      In the photographs, you see how lahmacun is traditionally served. With side dishes like a simple tomato salad, sliced onions and extra parsley. These three sides always come together at any authentic lahmacun restaurant. Lemon wedges also accompany these. We always squeeze lemon on lahmacun, put some parsley (almost a must) and a little salad or onion slices (optional) on it and make a wrap. This is how lahmacun is eaten in Turkey and we highly recommend eating it this way.\n      \n      [Reply](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment-104288)\n      - Quentin says\n        \n        February 20, 2023 at 3:36 pm\n        \n        Thank you for your very prompt response, I am humbled.Can I please ask if a sprinkling of bahrat would take anything away from this dish please.\n      - Zerrin & Yusuf says\n        \n        February 20, 2023 at 11:31 pm\n        \n        You are welcome! Baharat is traditionally not used in Turkish style lahmacun. But we always think you can get creative and make your own twist on recipes. Would love to know what you think when you make the recipe.  \n         Cheers\\!\n\n[« Older Comments](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/comment-page-1\/#comments)\n\n## Primary Sidebar\n![](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2021\/07\/zerrinyusuf.jpg)\n\n### Zerrin & Yusuf\n****Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! 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It is mandatory to procure user consent prior to running these cookies on your website.\n\n[SAVE & ACCEPT]()\n\n![Lahmacun served on a wooden board, one topped onions, tomatoes and parsley.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Turkish-Lahmacun-Pin-150x150.jpg)\n\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"Lahmacun is one of the most loved foods in Türkiye — thin, crispy flatbread topped with a flavorful ground meat mixture. Add parsley, onions and a squeeze of lemon, roll it up, take a bite, and the flavor speaks for itself. One bite of **Turkish lahmacun** and you’ll be completely obsessed.\n\n![Hands holding a wooden board with lahmacun, salads and spices on it.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Turkish-Lahmacun-Pizza.jpg)\n\n## What is Lahmacun?\nLahmacun is a very thin flatbread topped with a mixture of ground meat, tomatoes, onions and parsley.\n\nThe dough is rolled out very thin — much thinner than pizza — and traditionally baked in a very hot stone oven (taş fırın). That high heat cooks it quickly, making the edges lightly crisp while the topping stays tender and full of flavor.\n\nIn Türkiye, lahmacun is extremely common. You can find it in neighborhood bakeries, pide restaurants and very often in kebab restaurants too. In some kebab restaurants, you might even see mini lahmacun served as a small appetizer before your main dish arrives.\n\nWhen we were living in Türkiye, like many Turks, we often had lahmacun for lunch, usually with a glass of ayran (a salty yogurt drink) on the side.\n\nLahmacun is almost always served with fresh parsley, thinly sliced onions and lemon wedges on the side. You add them on top, squeeze over plenty of lemon, roll it up and eat it that way.\n\nEven describing it makes us crave one right now\\!\n\n![Hands making lahmacun wrap, sliced onions and tomato salad on the side.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Lahmacun-Wrap.jpg)\n\n## About the Ingredients\nTurkish lahmacun recipe is made with very simple ingredients. Let’s look at them in two parts: the dough and the topping.\n\n### For the Dough\nThe dough is made with strong bread flour, salt and water. That’s it. There is no yeast in this dough. Using strong bread flour gives the dough more structure, making it easier to roll out very thin.\n\n### For the Topping\n**Ground meat:**  \nTraditionally, many bakeries in Türkiye use ground lamb (lamb mince) for lahmacun. We usually make ours with fatty ground beef (around 20% fat), which still gives a juicy result.\n\n**Onion, tomatoes and parsley:**  \nThese should be very finely chopped. Use fresh tomatoes — not canned.\n\n**Spices:**  \nWe use salt, black pepper, paprika and cumin. If you like it spicy, you can also add pul biber (Turkish red pepper flakes).\n\n**Tomato paste (domates salçası) and red pepper paste (biber salçası):**  \nThese add depth and color to the topping. You can usually find both in international or online markets. For pepper paste (biber salçası), we recommend using the mild version rather than the spicy one, so you can control the heat yourself. You may also come across a product called *karışık salça*, which is a mix of tomato and red pepper paste — that works well too. Two well-known Turkish brands are Öncü and Bodrum.\n\n*You can find the full ingredient list with exact measurements in the recipe card below.*\n\n![Lahmajun recipe ingredients including ground beef, onions, tomatoes, tomato paste, parsley, spices, vinegar, flour and salt on a dark grey background.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Lahmajun-recipe-ingredients.jpg)\n\n## How to Make Turkish Lahmacun\nMaking Turkish lahmacun at home is much easier than it looks. It just takes a bit of planning and time.\n\nIt’s even better if you turn it into a family or friends activity. We usually make it together as a family, which makes the process easier and more fun.\n\nStart by preparing the dough. Mix the flour, salt and water until it comes together, then knead until smooth. Divide it into balls and let them rest while you prepare the topping.\n\nFor the topping, finely chop the onions, tomatoes and parsley, then mix them with the remaining ingredients. The mixture should be well combined, slightly wet and spreadable — not chunky.\n\nRoll each dough ball out very thin, much thinner than pizza. Spread a thin layer of the meat mixture evenly over the surface, all the way to the edges. Bake in a very hot oven until the edges are lightly crisp and the topping is cooked through.\n\nOnce all the lahmacun are baked, there is one final step we recommend. Quickly heat each one in a hot pan for about a minute to lightly toast the bottom.\n\nServe warm with fresh parsley, onions and plenty of lemon on the side.\n\n*You can find the full step-by-step instructions in the recipe card below.*\n\n![Woman making lahmacun from scratch with homemade dough and ground beef filling on a parchment paper lined baking sheet.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/how-to-make-lahmacun-in-oven.jpg)\n\n## Serving Suggestions\nTurkish Lahmacun is best served warm, with a few fresh sides that balance the rich meat topping and add brightness.\n\nHere are some classic options:\n\n- Thinly sliced onions or [sumac onions](https:\/\/www.giverecipe.com\/onion-salad\/)\n- Fresh parsley leaves\n- Lemon wedges for squeezing generously on top\n- Sliced tomatoes\n- [Shepherd salad](https:\/\/www.giverecipe.com\/chopped-turkish-salad\/) (çoban salatası) on the side\n- A cold glass of [ayran](https:\/\/www.giverecipe.com\/how-to-make-ayran\/)\n## Is Lahmacun “Turkish Pizza”?\nOutside of Türkiye, lahmacun is often called “Turkish pizza.” We understand why. It’s round, topped with some mixture and baked in an oven. But that’s where the similarity ends. Lahmacun is not pizza\\!\n\nFor one thing, the lahmacun dough is rolled out extremely thin and baked until lightly crisp. It’s not soft and chewy like pizza dough.\n\nAnd the topping is completely different too. Instead of cheese and tomato sauce, lahmacun is topped with a spiced ground meat mixture with tomatoes, onions and parsley. There is never melted cheese on top.\n\nAnother difference is how it’s eaten. You don’t slice lahmacun like pizza. You top it with fresh parsley, squeeze plenty of lemon over it, and often add thinly sliced onions. Then you roll it up and eat it like a wrap, basically turning it into a simple lahmacun wrap.\n\nAlso, lahmacun isn’t always round. Depending on the bakery, it can sometimes be slightly oval.\n\nIf you’re looking for something in Turkish cuisine that feels closer to pizza, that would probably be [**pide**](https:\/\/www.giverecipe.com\/pide-stuffed-with-beef\/). It’s a boat-shaped flatbread that is topped with meat, cheese or vegetables, and its thicker dough makes it more similar in texture to pizza.\n\n![Lahmacun topped with salad accompanied by sliced onions and tomato salad on the side.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Lahmacun-Recipe.jpg)\n\nLahmacun is very popular in Türkiye, but it is not only made there. Similar flatbreads topped with minced meat can also be found in Armenian, Lebanese, Syrian and other Middle Eastern cuisines.\n\nSince these countries are close to each other and were historically connected, including during the Ottoman Empire period, it’s natural that their cuisines share similar dishes like this one. However, each version is a little different. The thickness of the dough, how crispy it is, the spice level, and even the texture of the topping can vary from place to place.\n\nHere, we’re sharing the Turkish version of lahmacun, the one we know best.\n\n## Storing and Reheating\nIf you have leftovers, let the lahmacun cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days. You can place parchment paper between them to prevent sticking.\n\nTo reheat, put each lahmacun in a dry pan and warm over medium heat for a few minutes until heated through. You can also reheat them in a preheated oven at 180°C (350°F) for about 5–7 minutes.\n\nIf you’d like to freeze them, place parchment paper between each lahmacun, stack, and store in a freezer-safe bag or container. Reheat straight from frozen in a preheated oven at 180°C (350°F) until hot and crisp.\n## 📖 Recipe\n![Hands serving lahmacun, sliced onion, tomato salad and spices on a wooden board.](https:\/\/www.giverecipe.com\/wp-content\/uploads\/2020\/07\/Turkish-Pizza-Lahmacun-300x300.jpg)\n\n4\\.89 from 9 votes\n\n## Turkish Lahmacun Recipe\nTurkish Lahmacun is a thin flatbread topped with a flavorful ground meat mixture and baked until lightly golden. Serve with parsley, onions and lemon for the full experience.\n\nCook ModePrevent your screen from going dark\n\nPREP 1 hour\n\nCOOK 1 hour\n\nTOTAL 2 hours\n\n#### Dough\n- 3 cups (450 g) strong bread flour, plus more for rolling (All-purpose flour or plain flour works fine too, but we’ve found that strong bread flour gives the best results.)\n- 1 teaspoon salt\n- 1 cup (240 ml) lukewarm water\n\n#### Topping\n- 1½ pounds (750 g) ground beef (80% lean \/ 20% fat)\n- 2 large onions finely chopped\n- ½ cup about 3 medium tomatoes, peeled and finely chopped\n- ¼ cup finely chopped parsley\n- 2 tablespoons tomato paste\n- 1 tablespoon red pepper paste (biber salçası)\n- 1 teaspoon salt\n- 1 teaspoon black pepper\n- 1 teaspoon paprika\n- ¼ teaspoon ground cumin\n- 1 tablespoon vinegar\n- 2 tablespoons water\n- ⅓ cup (100 ml )olive oil\n\n- Preheat the oven to 450°F (230°C). Cut two pieces of parchment paper the size of your baking sheet. Line the baking sheet with one and set the other aside.\n\n#### Make the Dough\n- In a large bowl, whisk together the flour and salt.\n- Gradually add the lukewarm water, mixing with your hand until the dough comes together. At first, it may seem dry, but continue mixing and folding. The dough will come together into a firm, smooth ball.\n- Knead for 5–7 minutes until smooth and elastic.\n- Divide the dough into 10 equal pieces (about 65–70 g \/ 2.3–2.5 oz each). Roll each piece into a ball and place on a lightly floured surface. Cover with a clean kitchen towel and let rest while you prepare the topping.\n\n#### Prepare the Topping\n- In a large bowl, combine all topping ingredients and mix very well until fully incorporated.\n- Alternatively, pulse the onions, tomatoes, pepper paste, tomato paste, vinegar, water and olive oil in a food processor until finely minced. Transfer to a bowl and mix with the ground beef, parsley and spices.\n\n#### Assemble & Bake\n- Roll out one dough ball on a lightly floured surface into a very thin circle, about 8–10 inches (20–25 cm) in diameter. Lightly flour as needed to prevent sticking.\n- Transfer to the prepared baking sheet.\n- Spread a thin layer of the topping evenly over the dough, making sure to cover all the way to the edges. Gently press the mixture onto the dough so it adheres well.\n- Bake for 7–8 minutes.\n- While it bakes, roll out the next dough ball on the reserved parchment paper and spread the topping evenly over it so it’s ready to transfer.\n- Remove the baked lahmacun from the oven and place it on a cooling rack. Set the used parchment paper aside to reuse for the next batch.\n- Carefully transfer the prepared lahmacun (with its parchment) onto the baking sheet and continue baking in batches.\n- Replace the parchment paper with a fresh sheet after every 2–3 batches, if needed.\n\n#### Pan Finish for Best Results (Recommended)\n- For a more authentic texture with light brown spots on the bottom, heat a large non-stick pan over high heat.\n- Place each baked lahmacun in the hot pan for about 1 minute to lightly toast the bottom.\n- Stack them on a plate and serve warm with lemon wedges, parsley and sliced onion on the side.\n\nYou can use a food processor to finely chop the onions, parsley and tomatoes. Make sure there are no large pieces left.\n\n**Cooking on the stove:**  \nHeat a non-stick pan with a lid over medium-low heat. Roll out a dough ball on a lightly floured surface into a thin circle that fits your pan. Carefully place it in the hot pan. Spread the topping mixture over the dough using a spoon and gently press it down with the back of the spoon. Cover with the lid and cook for 7–8 minutes, or until the bottom develops light brown spots. Repeat with the remaining dough balls.\n\nIf you prefer, you can spread the topping over the dough while it’s still on the counter and then carefully transfer it to the pan. However, this can be a bit tricky, as the dough becomes harder to move once topped. That’s why we find it easier to place the dough in the pan first and then spread the topping inside the pan.\n\nCalories: 388kcalCarbohydrates: 31gProtein: 17gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 48mgSodium: 541mgPotassium: 326mgFiber: 2gSugar: 2gVitamin A: 342IUVitamin C: 6mgCalcium: 30mgIron: 2mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nCourse Dinner\n\nCuisine Turkish\n\n[Leave a comment](https:\/\/www.giverecipe.com\/lahmacun-with-whole-wheat-flour\/#comment) below\\!\n\n- [Turkish Pide Bread](https:\/\/www.giverecipe.com\/turkish-pide-bread-recipe\/)\n- [Bazlama Bread Recipe](https:\/\/www.giverecipe.com\/bazlama\/)\n## Reader Interactions","meta_canonical":null}

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Boilerpipe Text	Lahmacun is one of the most loved foods in Türkiye — thin, crispy flatbread topped with a flavorful ground meat mixture. Add parsley, onions and a squeeze of lemon, roll it up, take a bite, and the flavor speaks for itself. One bite of Turkish lahmacun and you’ll be completely obsessed. What is Lahmacun? Lahmacun is a very thin flatbread topped with a mixture of ground meat, tomatoes, onions and parsley. The dough is rolled out very thin — much thinner than pizza — and traditionally baked in a very hot stone oven (taş fırın). That high heat cooks it quickly, making the edges lightly crisp while the topping stays tender and full of flavor. In Türkiye, lahmacun is extremely common. You can find it in neighborhood bakeries, pide restaurants and very often in kebab restaurants too. In some kebab restaurants, you might even see mini lahmacun served as a small appetizer before your main dish arrives. When we were living in Türkiye, like many Turks, we often had lahmacun for lunch, usually with a glass of ayran (a salty yogurt drink) on the side. Lahmacun is almost always served with fresh parsley, thinly sliced onions and lemon wedges on the side. You add them on top, squeeze over plenty of lemon, roll it up and eat it that way. Even describing it makes us crave one right now! About the Ingredients Turkish lahmacun recipe is made with very simple ingredients. Let’s look at them in two parts: the dough and the topping. For the Dough The dough is made with strong bread flour, salt and water. That’s it. There is no yeast in this dough. Using strong bread flour gives the dough more structure, making it easier to roll out very thin. For the Topping Ground meat: Traditionally, many bakeries in Türkiye use ground lamb (lamb mince) for lahmacun. We usually make ours with fatty ground beef (around 20% fat), which still gives a juicy result. Onion, tomatoes and parsley: These should be very finely chopped. Use fresh tomatoes — not canned. Spices: We use salt, black pepper, paprika and cumin. If you like it spicy, you can also add pul biber (Turkish red pepper flakes). Tomato paste (domates salçası) and red pepper paste (biber salçası): These add depth and color to the topping. You can usually find both in international or online markets. For pepper paste (biber salçası), we recommend using the mild version rather than the spicy one, so you can control the heat yourself. You may also come across a product called karışık salça , which is a mix of tomato and red pepper paste — that works well too. Two well-known Turkish brands are Öncü and Bodrum. You can find the full ingredient list with exact measurements in the recipe card below. How to Make Turkish Lahmacun Making Turkish lahmacun at home is much easier than it looks. It just takes a bit of planning and time. It’s even better if you turn it into a family or friends activity. We usually make it together as a family, which makes the process easier and more fun. Start by preparing the dough. Mix the flour, salt and water until it comes together, then knead until smooth. Divide it into balls and let them rest while you prepare the topping. For the topping, finely chop the onions, tomatoes and parsley, then mix them with the remaining ingredients. The mixture should be well combined, slightly wet and spreadable — not chunky. Roll each dough ball out very thin, much thinner than pizza. Spread a thin layer of the meat mixture evenly over the surface, all the way to the edges. Bake in a very hot oven until the edges are lightly crisp and the topping is cooked through. Once all the lahmacun are baked, there is one final step we recommend. Quickly heat each one in a hot pan for about a minute to lightly toast the bottom. Serve warm with fresh parsley, onions and plenty of lemon on the side. You can find the full step-by-step instructions in the recipe card below. Serving Suggestions Turkish Lahmacun is best served warm, with a few fresh sides that balance the rich meat topping and add brightness. Here are some classic options: Thinly sliced onions or sumac onions Fresh parsley leaves Lemon wedges for squeezing generously on top Sliced tomatoes Shepherd salad (çoban salatası) on the side A cold glass of ayran Is Lahmacun “Turkish Pizza”? Outside of Türkiye, lahmacun is often called “Turkish pizza.” We understand why. It’s round, topped with some mixture and baked in an oven. But that’s where the similarity ends. Lahmacun is not pizza! For one thing, the lahmacun dough is rolled out extremely thin and baked until lightly crisp. It’s not soft and chewy like pizza dough. And the topping is completely different too. Instead of cheese and tomato sauce, lahmacun is topped with a spiced ground meat mixture with tomatoes, onions and parsley. There is never melted cheese on top. Another difference is how it’s eaten. You don’t slice lahmacun like pizza. You top it with fresh parsley, squeeze plenty of lemon over it, and often add thinly sliced onions. Then you roll it up and eat it like a wrap, basically turning it into a simple lahmacun wrap. Also, lahmacun isn’t always round. Depending on the bakery, it can sometimes be slightly oval. If you’re looking for something in Turkish cuisine that feels closer to pizza, that would probably be pide . It’s a boat-shaped flatbread that is topped with meat, cheese or vegetables, and its thicker dough makes it more similar in texture to pizza. Lahmacun is very popular in Türkiye, but it is not only made there. Similar flatbreads topped with minced meat can also be found in Armenian, Lebanese, Syrian and other Middle Eastern cuisines. Since these countries are close to each other and were historically connected, including during the Ottoman Empire period, it’s natural that their cuisines share similar dishes like this one. However, each version is a little different. The thickness of the dough, how crispy it is, the spice level, and even the texture of the topping can vary from place to place. Here, we’re sharing the Turkish version of lahmacun, the one we know best. Storing and Reheating If you have leftovers, let the lahmacun cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days. You can place parchment paper between them to prevent sticking. To reheat, put each lahmacun in a dry pan and warm over medium heat for a few minutes until heated through. You can also reheat them in a preheated oven at 180°C (350°F) for about 5–7 minutes. If you’d like to freeze them, place parchment paper between each lahmacun, stack, and store in a freezer-safe bag or container. Reheat straight from frozen in a preheated oven at 180°C (350°F) until hot and crisp. 📖 Recipe 4.89 from 9 votes Turkish Lahmacun Recipe Turkish Lahmacun is a thin flatbread topped with a flavorful ground meat mixture and baked until lightly golden. Serve with parsley, onions and lemon for the full experience. Cook Mode Prevent your screen from going dark PREP 1 hour COOK 1 hour TOTAL 2 hours Dough 3 cups (450 g) strong bread flour, plus more for rolling (All-purpose flour or plain flour works fine too, but we’ve found that strong bread flour gives the best results.) 1 teaspoon salt 1 cup (240 ml) lukewarm water Topping 1½ pounds (750 g) ground beef (80% lean / 20% fat) 2 large onions finely chopped ½ cup about 3 medium tomatoes, peeled and finely chopped ¼ cup finely chopped parsley 2 tablespoons tomato paste 1 tablespoon red pepper paste (biber salçası) 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika ¼ teaspoon ground cumin 1 tablespoon vinegar 2 tablespoons water ⅓ cup (100 ml )olive oil Preheat the oven to 450°F (230°C). Cut two pieces of parchment paper the size of your baking sheet. Line the baking sheet with one and set the other aside. Make the Dough In a large bowl, whisk together the flour and salt. Gradually add the lukewarm water, mixing with your hand until the dough comes together. At first, it may seem dry, but continue mixing and folding. The dough will come together into a firm, smooth ball. Knead for 5–7 minutes until smooth and elastic. Divide the dough into 10 equal pieces (about 65–70 g / 2.3–2.5 oz each). Roll each piece into a ball and place on a lightly floured surface. Cover with a clean kitchen towel and let rest while you prepare the topping. Prepare the Topping In a large bowl, combine all topping ingredients and mix very well until fully incorporated. Alternatively, pulse the onions, tomatoes, pepper paste, tomato paste, vinegar, water and olive oil in a food processor until finely minced. Transfer to a bowl and mix with the ground beef, parsley and spices. Assemble & Bake Roll out one dough ball on a lightly floured surface into a very thin circle, about 8–10 inches (20–25 cm) in diameter. Lightly flour as needed to prevent sticking. Transfer to the prepared baking sheet. Spread a thin layer of the topping evenly over the dough, making sure to cover all the way to the edges. Gently press the mixture onto the dough so it adheres well. Bake for 7–8 minutes. While it bakes, roll out the next dough ball on the reserved parchment paper and spread the topping evenly over it so it’s ready to transfer. Remove the baked lahmacun from the oven and place it on a cooling rack. Set the used parchment paper aside to reuse for the next batch. Carefully transfer the prepared lahmacun (with its parchment) onto the baking sheet and continue baking in batches. Replace the parchment paper with a fresh sheet after every 2–3 batches, if needed. Pan Finish for Best Results (Recommended) For a more authentic texture with light brown spots on the bottom, heat a large non-stick pan over high heat. Place each baked lahmacun in the hot pan for about 1 minute to lightly toast the bottom. Stack them on a plate and serve warm with lemon wedges, parsley and sliced onion on the side. You can use a food processor to finely chop the onions, parsley and tomatoes. Make sure there are no large pieces left. Cooking on the stove: Heat a non-stick pan with a lid over medium-low heat. Roll out a dough ball on a lightly floured surface into a thin circle that fits your pan. Carefully place it in the hot pan. Spread the topping mixture over the dough using a spoon and gently press it down with the back of the spoon. Cover with the lid and cook for 7–8 minutes, or until the bottom develops light brown spots. Repeat with the remaining dough balls. If you prefer, you can spread the topping over the dough while it’s still on the counter and then carefully transfer it to the pan. However, this can be a bit tricky, as the dough becomes harder to move once topped. That’s why we find it easier to place the dough in the pan first and then spread the topping inside the pan. Calories: 388 kcal Carbohydrates: 31 g Protein: 17 g Fat: 22 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 11 g Trans Fat: 1 g Cholesterol: 48 mg Sodium: 541 mg Potassium: 326 mg Fiber: 2 g Sugar: 2 g Vitamin A: 342 IU Vitamin C: 6 mg Calcium: 30 mg Iron: 2 mg Nutrition information is automatically calculated, so should only be used as an approximation. Course Dinner Cuisine Turkish Leave a comment below! Turkish Pide Bread Bazlama Bread Recipe Reader Interactions
Markdown	![](https://www.facebook.com/tr?id=878702475581265&ev=PageView&noscript=1) - [Skip to main content](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#genesis-content) - [Skip to primary sidebar](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#genesis-sidebar-primary) [![Give Recipe logo](https://www.giverecipe.com/wp-content/uploads/2021/01/cropped-new-logo-21-1.jpg)](https://www.giverecipe.com/ "Give Recipe") [![go to homepage](https://www.giverecipe.com/wp-content/uploads/2024/06/200x70-GR-Logo.jpg)](https://www.giverecipe.com/) - [Home](https://www.giverecipe.com/) - [Recipes](https://www.giverecipe.com/recipes/) - [Turkish Cuisine](https://www.giverecipe.com/turkish-cuisine/) - [About](https://www.giverecipe.com/about/) - [Subscribe](https://giverecipe.ck.page/) [![Homepage link](https://www.giverecipe.com/wp-content/uploads/2024/06/200x70-GR-Logo.jpg)](https://www.giverecipe.com/) - [Home](https://www.giverecipe.com/) - [Recipes](https://www.giverecipe.com/recipes/) - [Turkish Cuisine](https://www.giverecipe.com/turkish-cuisine/) - [About](https://www.giverecipe.com/about/) - [Subscribe](https://giverecipe.ck.page/) [×](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/) [Home](https://www.giverecipe.com/) » [Turkish Dinner Recipes](https://www.giverecipe.com/Category/turkish-dinner-recipes/) » Turkish Lahmacun Published: Jul 3, 2020 · Modified: Apr 10, 2026 by [Zerrin & Yusuf](https://www.giverecipe.com/about/) # Turkish Lahmacun [Jump to Recipe](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#recipe) Lahmacun is one of the most loved foods in Türkiye — thin, crispy flatbread topped with a flavorful ground meat mixture. Add parsley, onions and a squeeze of lemon, roll it up, take a bite, and the flavor speaks for itself. One bite of Turkish lahmacun and you’ll be completely obsessed. ![Hands holding a wooden board with lahmacun, salads and spices on it.](https://www.giverecipe.com/wp-content/uploads/2020/07/Turkish-Lahmacun-Pizza.jpg) ## What is Lahmacun? Lahmacun is a very thin flatbread topped with a mixture of ground meat, tomatoes, onions and parsley. The dough is rolled out very thin — much thinner than pizza — and traditionally baked in a very hot stone oven (taş fırın). That high heat cooks it quickly, making the edges lightly crisp while the topping stays tender and full of flavor. In Türkiye, lahmacun is extremely common. You can find it in neighborhood bakeries, pide restaurants and very often in kebab restaurants too. In some kebab restaurants, you might even see mini lahmacun served as a small appetizer before your main dish arrives. When we were living in Türkiye, like many Turks, we often had lahmacun for lunch, usually with a glass of ayran (a salty yogurt drink) on the side. Lahmacun is almost always served with fresh parsley, thinly sliced onions and lemon wedges on the side. You add them on top, squeeze over plenty of lemon, roll it up and eat it that way. Even describing it makes us crave one right now\! ![Hands making lahmacun wrap, sliced onions and tomato salad on the side.](https://www.giverecipe.com/wp-content/uploads/2020/07/Lahmacun-Wrap.jpg) ## About the Ingredients Turkish lahmacun recipe is made with very simple ingredients. Let’s look at them in two parts: the dough and the topping. ### For the Dough The dough is made with strong bread flour, salt and water. That’s it. There is no yeast in this dough. Using strong bread flour gives the dough more structure, making it easier to roll out very thin. ### For the Topping Ground meat: Traditionally, many bakeries in Türkiye use ground lamb (lamb mince) for lahmacun. We usually make ours with fatty ground beef (around 20% fat), which still gives a juicy result. Onion, tomatoes and parsley: These should be very finely chopped. Use fresh tomatoes — not canned. Spices: We use salt, black pepper, paprika and cumin. If you like it spicy, you can also add pul biber (Turkish red pepper flakes). Tomato paste (domates salçası) and red pepper paste (biber salçası): These add depth and color to the topping. You can usually find both in international or online markets. For pepper paste (biber salçası), we recommend using the mild version rather than the spicy one, so you can control the heat yourself. You may also come across a product called karışık salça, which is a mix of tomato and red pepper paste — that works well too. Two well-known Turkish brands are Öncü and Bodrum. You can find the full ingredient list with exact measurements in the recipe card below. ![Lahmajun recipe ingredients including ground beef, onions, tomatoes, tomato paste, parsley, spices, vinegar, flour and salt on a dark grey background.](https://www.giverecipe.com/wp-content/uploads/2020/07/Lahmajun-recipe-ingredients.jpg) ## How to Make Turkish Lahmacun Making Turkish lahmacun at home is much easier than it looks. It just takes a bit of planning and time. It’s even better if you turn it into a family or friends activity. We usually make it together as a family, which makes the process easier and more fun. Start by preparing the dough. Mix the flour, salt and water until it comes together, then knead until smooth. Divide it into balls and let them rest while you prepare the topping. For the topping, finely chop the onions, tomatoes and parsley, then mix them with the remaining ingredients. The mixture should be well combined, slightly wet and spreadable — not chunky. Roll each dough ball out very thin, much thinner than pizza. Spread a thin layer of the meat mixture evenly over the surface, all the way to the edges. Bake in a very hot oven until the edges are lightly crisp and the topping is cooked through. Once all the lahmacun are baked, there is one final step we recommend. Quickly heat each one in a hot pan for about a minute to lightly toast the bottom. Serve warm with fresh parsley, onions and plenty of lemon on the side. You can find the full step-by-step instructions in the recipe card below. ![Woman making lahmacun from scratch with homemade dough and ground beef filling on a parchment paper lined baking sheet.](https://www.giverecipe.com/wp-content/uploads/2020/07/how-to-make-lahmacun-in-oven.jpg) ## Serving Suggestions Turkish Lahmacun is best served warm, with a few fresh sides that balance the rich meat topping and add brightness. Here are some classic options: - Thinly sliced onions or [sumac onions](https://www.giverecipe.com/onion-salad/) - Fresh parsley leaves - Lemon wedges for squeezing generously on top - Sliced tomatoes - [Shepherd salad](https://www.giverecipe.com/chopped-turkish-salad/) (çoban salatası) on the side - A cold glass of [ayran](https://www.giverecipe.com/how-to-make-ayran/) ## Is Lahmacun “Turkish Pizza”? Outside of Türkiye, lahmacun is often called “Turkish pizza.” We understand why. It’s round, topped with some mixture and baked in an oven. But that’s where the similarity ends. Lahmacun is not pizza\! For one thing, the lahmacun dough is rolled out extremely thin and baked until lightly crisp. It’s not soft and chewy like pizza dough. And the topping is completely different too. Instead of cheese and tomato sauce, lahmacun is topped with a spiced ground meat mixture with tomatoes, onions and parsley. There is never melted cheese on top. Another difference is how it’s eaten. You don’t slice lahmacun like pizza. You top it with fresh parsley, squeeze plenty of lemon over it, and often add thinly sliced onions. Then you roll it up and eat it like a wrap, basically turning it into a simple lahmacun wrap. Also, lahmacun isn’t always round. Depending on the bakery, it can sometimes be slightly oval. If you’re looking for something in Turkish cuisine that feels closer to pizza, that would probably be [pide](https://www.giverecipe.com/pide-stuffed-with-beef/). It’s a boat-shaped flatbread that is topped with meat, cheese or vegetables, and its thicker dough makes it more similar in texture to pizza. ![Lahmacun topped with salad accompanied by sliced onions and tomato salad on the side.](https://www.giverecipe.com/wp-content/uploads/2020/07/Lahmacun-Recipe.jpg) ## Is Lahmacun Turkish? Lahmacun is very popular in Türkiye, but it is not only made there. Similar flatbreads topped with minced meat can also be found in Armenian, Lebanese, Syrian and other Middle Eastern cuisines. Since these countries are close to each other and were historically connected, including during the Ottoman Empire period, it’s natural that their cuisines share similar dishes like this one. However, each version is a little different. The thickness of the dough, how crispy it is, the spice level, and even the texture of the topping can vary from place to place. Here, we’re sharing the Turkish version of lahmacun, the one we know best. ## Storing and Reheating If you have leftovers, let the lahmacun cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days. You can place parchment paper between them to prevent sticking. To reheat, put each lahmacun in a dry pan and warm over medium heat for a few minutes until heated through. You can also reheat them in a preheated oven at 180°C (350°F) for about 5–7 minutes. If you’d like to freeze them, place parchment paper between each lahmacun, stack, and store in a freezer-safe bag or container. Reheat straight from frozen in a preheated oven at 180°C (350°F) until hot and crisp. ## More Turkish Recipes - [Gozleme](https://www.giverecipe.com/homemade-gozleme/) - [Cheese Spinach Borek](https://www.giverecipe.com/turkish-borek-cheese-herbs/) - [Turkish Eggs](https://www.giverecipe.com/turkish-eggs-cilbir/) - [Stuffed Onions](https://www.giverecipe.com/stuffed-onion/) - [Chicken Kebabs](https://www.giverecipe.com/turkish-chicken-kabobs-in-oven/) - [Karniyarik](https://www.giverecipe.com/karniyarik/) Sign up for the FREE [Give Recipe Newsletter](https://giverecipe.ck.page/1c7bf8ca1a) to get the new recipes into your inbox\! And stay in touch with us on [Facebook](https://www.facebook.com/GiveRecipe), [Pinterest](https://tr.pinterest.com/zerringunaydin/), [YouTube](https://www.youtube.com/c/Giverecipe) and [Instagram](https://www.instagram.com/give_recipe/) for all the latest updates. ## 📖 Recipe ![Hands serving lahmacun, sliced onion, tomato salad and spices on a wooden board.](https://www.giverecipe.com/wp-content/uploads/2020/07/Turkish-Pizza-Lahmacun-300x300.jpg) 4\.89 from 9 votes ## Turkish Lahmacun Recipe By [Zerrin & Yusuf](https://www.giverecipe.com/about/) Turkish Lahmacun is a thin flatbread topped with a flavorful ground meat mixture and baked until lightly golden. Serve with parsley, onions and lemon for the full experience. Yields: [10](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/) pieces Cook Mode Prevent your screen from going dark [PRINT](https://www.giverecipe.com/wprm_print/turkish-lahmacun-recipe) [PIN](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.giverecipe.com%2Flahmacun-with-whole-wheat-flour%2F&media=https%3A%2F%2Fwww.giverecipe.com%2Fwp-content%2Fuploads%2F2020%2F07%2FTurkish-Lahmacun-Pin.jpg&description=Turkish+Lahmacun+Recipe&is_video=false) PREP 1 hour hr COOK 1 hour hr TOTAL 2 hours hrs ### INGREDIENTS 1x 2x 3x #### Dough - 3 cups (450 g) strong bread flour, plus more for rolling (All-purpose flour or plain flour works fine too, but we’ve found that strong bread flour gives the best results.) - 1 teaspoon salt - 1 cup (240 ml) lukewarm water #### Topping - 1½ pounds (750 g) ground beef (80% lean / 20% fat) - 2 large onions finely chopped - ½ cup about 3 medium tomatoes, peeled and finely chopped - ¼ cup finely chopped parsley - 2 tablespoons tomato paste - 1 tablespoon red pepper paste (biber salçası) - 1 teaspoon salt - 1 teaspoon black pepper - 1 teaspoon paprika - ¼ teaspoon ground cumin - 1 tablespoon vinegar - 2 tablespoons water - ⅓ cup (100 ml )olive oil ### INSTRUCTIONS - Preheat the oven to 450°F (230°C). Cut two pieces of parchment paper the size of your baking sheet. Line the baking sheet with one and set the other aside. #### Make the Dough - In a large bowl, whisk together the flour and salt. - Gradually add the lukewarm water, mixing with your hand until the dough comes together. At first, it may seem dry, but continue mixing and folding. The dough will come together into a firm, smooth ball. - Knead for 5–7 minutes until smooth and elastic. - Divide the dough into 10 equal pieces (about 65–70 g / 2.3–2.5 oz each). Roll each piece into a ball and place on a lightly floured surface. Cover with a clean kitchen towel and let rest while you prepare the topping. #### Prepare the Topping - In a large bowl, combine all topping ingredients and mix very well until fully incorporated. - Alternatively, pulse the onions, tomatoes, pepper paste, tomato paste, vinegar, water and olive oil in a food processor until finely minced. Transfer to a bowl and mix with the ground beef, parsley and spices. #### Assemble & Bake - Roll out one dough ball on a lightly floured surface into a very thin circle, about 8–10 inches (20–25 cm) in diameter. Lightly flour as needed to prevent sticking. - Transfer to the prepared baking sheet. - Spread a thin layer of the topping evenly over the dough, making sure to cover all the way to the edges. Gently press the mixture onto the dough so it adheres well. - Bake for 7–8 minutes. - While it bakes, roll out the next dough ball on the reserved parchment paper and spread the topping evenly over it so it’s ready to transfer. - Remove the baked lahmacun from the oven and place it on a cooling rack. Set the used parchment paper aside to reuse for the next batch. - Carefully transfer the prepared lahmacun (with its parchment) onto the baking sheet and continue baking in batches. - Replace the parchment paper with a fresh sheet after every 2–3 batches, if needed. #### Pan Finish for Best Results (Recommended) - For a more authentic texture with light brown spots on the bottom, heat a large non-stick pan over high heat. - Place each baked lahmacun in the hot pan for about 1 minute to lightly toast the bottom. - Stack them on a plate and serve warm with lemon wedges, parsley and sliced onion on the side. ### Video ### NOTES You can use a food processor to finely chop the onions, parsley and tomatoes. Make sure there are no large pieces left. Cooking on the stove: Heat a non-stick pan with a lid over medium-low heat. Roll out a dough ball on a lightly floured surface into a thin circle that fits your pan. Carefully place it in the hot pan. Spread the topping mixture over the dough using a spoon and gently press it down with the back of the spoon. Cover with the lid and cook for 7–8 minutes, or until the bottom develops light brown spots. Repeat with the remaining dough balls. If you prefer, you can spread the topping over the dough while it’s still on the counter and then carefully transfer it to the pan. However, this can be a bit tricky, as the dough becomes harder to move once topped. That’s why we find it easier to place the dough in the pan first and then spread the topping inside the pan. ### NUTRITION Calories: 388kcalCarbohydrates: 31gProtein: 17gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 48mgSodium: 541mgPotassium: 326mgFiber: 2gSugar: 2gVitamin A: 342IUVitamin C: 6mgCalcium: 30mgIron: 2mg Nutrition information is automatically calculated, so should only be used as an approximation. ### ADDITIONAL INFO Course Dinner Cuisine Turkish Tried this recipe? [Leave a comment](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment) below\! - [![Golden Turkish Pide Bread with sesame seeds and a traditional diamond pattern, placed on a dark wooden surface. Another torn bread is visible in the background.](https://www.giverecipe.com/wp-content/uploads/2021/03/Turkish-Pide-Bread-1-360x480.jpg)Turkish Pide Bread](https://www.giverecipe.com/turkish-pide-bread-recipe/) - [![A stack of bazlama breads, melting butter and thyme on the top.](https://www.giverecipe.com/wp-content/uploads/2020/07/Bazlama-Recipe-1-360x480.jpg)Bazlama Bread Recipe](https://www.giverecipe.com/bazlama/) « [Chocolate Strawberry Cake](https://www.giverecipe.com/strawberry-chocolate-cake/) [Chocolate Bottom Coconut Ice Recipe](https://www.giverecipe.com/chocolate-bottom-coconut-ice-recipe/) » ## Reader Interactions ### Comments 1. G.F says January 12, 2026 at 12:13 pm ![5 stars](https://www.giverecipe.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I've made it and I love it. Even my turkish fried said it was sooo delicious. I love your recipes. Everything is clear and the food is so delicious. [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-135580) - Zerrin & Yusuf says January 12, 2026 at 2:23 pm Thank you so much for your kind words — we’re really happy to hear that you loved it. And getting a thumbs-up from a Turkish friend makes it even more special for us. Thanks for coming back and leaving a comment and a five-star rating 🙂 [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-135582) 2. Tea says August 20, 2025 at 3:28 pm ![5 stars](https://www.giverecipe.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Just stopping by to say i tried your recipe and got rave reviews from people at the table. I used ground turkey, which I know isn't ideal, but I intuitively put some olive oil in the mixture to compensate for the richness, having only later noticed that you gave this recommendation in the blog post! 🙂 [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-133539) - Zerrin & Yusuf says August 23, 2025 at 11:16 am Hi Tea, so glad you stopped by to share this! Ground turkey with olive oil is such a smart swap. We love that you followed your intuition (and then saw our tip too 😄). Thrilled to hear it got rave reviews at your table\! [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-133606) 3. Connie says November 13, 2024 at 10:30 pm ![5 stars](https://www.giverecipe.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Excellent [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-125404) 4. Richard Sherrington says June 30, 2024 at 9:25 pm How many grams is your 3 cups of flour? [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-122344) 5. jo hall says April 22, 2024 at 1:32 pm I loved the recipe, but my base was crispy and wouldn't fold by the time it was cooked. Is it meant to be brown on the bottom? [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-120432) - Zerrin & Yusuf says April 25, 2024 at 2:34 am Hi Jo, We are glad you liked the recipe\! The base should be slightly crisp but still flexible enough to fold. There are two reasons why your base might have been too crispy. First, it could have been in the oven too long. Try baking it for a shorter time or at a lower temperature next time. Second, if they sit out for a while after baking, they can become crispier. If you're not serving them right away, you can keep them softer by placing them on a plate and covering them with a clean kitchen towel. As for their bottom, there could be brown spots and that's ok. [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-120489) 6. Martie says March 17, 2024 at 5:08 am ![4 stars](https://www.giverecipe.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-4.svg) I made these using corn tortillas as I was short of time. They were delicious although they did not roll well. I look forward to making the flat bread from scratch and I will increase the spices next time. Thank you for a quick, yummy meal. [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-119014) - Zerrin & Yusuf says March 17, 2024 at 5:37 am Hi Martie, Thank you for the comment and five-star rating! We have used flour tortillas as a shortcut before and they were good. Maybe you can try them next time when you need a shortcut. Can't wait to hear what you think when you make lahmacun from scratch\! [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-119015) 7. Anita says March 01, 2024 at 8:10 pm I just want to clarify, that the meat is raw when you put it on the flatbread; along with the other ingredients? [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-118373) - Zerrin & Yusuf says March 01, 2024 at 9:41 pm Hi Anita\! Yes, it is raw. Don't worry, it cooks with the other ingredients on the dough. [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-118377) 8. Recipe land says July 21, 2023 at 3:43 pm ![5 stars](https://www.giverecipe.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Thanks for sharing this recipe [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-109200) 9. Marie says June 14, 2023 at 6:03 pm Thanks for sharing your recipes. I have always loved Mediterranean and Persian food, so I recently decided to try Turkish cuisine. On a recent trip to Houston we drove by a Turkish restaurant and decided to give it a try. The first thing we tried was this lahmacun. So delicious! We tried several other things and absolutely loved it all. We also enjoyed the warm and caring people who worked in the restaurant. I love Turkish food so much that I have made several dishes since then and have several Turkish spice blends that I keep on hand. I am so glad I found your website and look forward to trying out many of your recipes\! [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-108064) - Zerrin & Yusuf says June 15, 2023 at 12:51 pm Hi Marie, We're thrilled to hear about your love for Turkish cuisine and your positive experience at the Turkish restaurant. Lahmacun is indeed a delightful dish! We're so happy you enjoyed it, and even happier that you're enthusiastic about trying out more recipes from our website. Having Turkish spice blends handy can really level up your home cooking! We're excited to see what you'll whip up next. Don't hesitate to share your culinary adventures with us, we'd love to see your takes on the recipes. Thank you for your kind words, and happy cooking\! [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-108080) 10. Saima says April 15, 2023 at 7:40 pm ![5 stars](https://www.giverecipe.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Checking the recipe to make these again. I make 4 at a time in the oven on silicone oven tray liners or on my pizza stone. So delicious. [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-106225) - Zerrin & Yusuf says April 16, 2023 at 1:27 pm Hi Saima, Thank you for the tip and for the 5-star rating 🙂 Have a lovely day\! [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-106230) 11. Dale Waddington says February 21, 2023 at 10:52 am Hi Guys, I have yet to try this recipe but have had success with others and I look forward to more! A general request... Can you please list your ingredients in grams as well as 'cups'. Cups of flour are meaningless as a quantity as the bulk density can vary so much. By all means keep the cups for our American friends but please also include the metric equivalent. Thank you. [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-104371) - Zerrin & Yusuf says February 21, 2023 at 2:13 pm Hi Dale, A good heads up! We will keep this in mind. It is not possible to add the gram measurements in all the recipes overnight, but we will do it. Thanks\! [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-104398) - Sandy says September 04, 2023 at 8:36 pm Thank you for taking the time to share your recipe. People can easily look online for conversions to grams…thanks again - Sandy says September 04, 2023 at 8:34 pm Google is your friend\! [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-110545) 12. Quentin says February 20, 2023 at 3:25 am Good morning, I am about to try your Lahmacun. You say to mix all ingredients for the topping together but the photographs appear to show the onion, tomatoes and parsley placed on top after cooking. Which is the prefered please? Kind regards Quentin [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-104287) - Zerrin & Yusuf says February 20, 2023 at 3:55 am Hi Quentin, Thank you for your question. Yes, mix everything well for the topping as the recipe says. In the photographs, you see how lahmacun is traditionally served. With side dishes like a simple tomato salad, sliced onions and extra parsley. These three sides always come together at any authentic lahmacun restaurant. Lemon wedges also accompany these. We always squeeze lemon on lahmacun, put some parsley (almost a must) and a little salad or onion slices (optional) on it and make a wrap. This is how lahmacun is eaten in Turkey and we highly recommend eating it this way. [Reply](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment-104288) - Quentin says February 20, 2023 at 3:36 pm Thank you for your very prompt response, I am humbled.Can I please ask if a sprinkling of bahrat would take anything away from this dish please. - Zerrin & Yusuf says February 20, 2023 at 11:31 pm You are welcome! Baharat is traditionally not used in Turkish style lahmacun. But we always think you can get creative and make your own twist on recipes. Would love to know what you think when you make the recipe. Cheers\! [« Older Comments](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/comment-page-1/#comments) ## Primary Sidebar ![](https://www.giverecipe.com/wp-content/uploads/2021/07/zerrinyusuf.jpg) ### Zerrin & Yusuf **Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! 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[SAVE & ACCEPT]() ![Lahmacun served on a wooden board, one topped onions, tomatoes and parsley.](https://www.giverecipe.com/wp-content/uploads/2020/07/Turkish-Lahmacun-Pin-150x150.jpg) ## Rate This Recipe ## Recipe Ratings without Comment Something went wrong. Please try again.
Readable Markdown	Lahmacun is one of the most loved foods in Türkiye — thin, crispy flatbread topped with a flavorful ground meat mixture. Add parsley, onions and a squeeze of lemon, roll it up, take a bite, and the flavor speaks for itself. One bite of Turkish lahmacun and you’ll be completely obsessed. ![Hands holding a wooden board with lahmacun, salads and spices on it.](https://www.giverecipe.com/wp-content/uploads/2020/07/Turkish-Lahmacun-Pizza.jpg) ## What is Lahmacun? Lahmacun is a very thin flatbread topped with a mixture of ground meat, tomatoes, onions and parsley. The dough is rolled out very thin — much thinner than pizza — and traditionally baked in a very hot stone oven (taş fırın). That high heat cooks it quickly, making the edges lightly crisp while the topping stays tender and full of flavor. In Türkiye, lahmacun is extremely common. You can find it in neighborhood bakeries, pide restaurants and very often in kebab restaurants too. In some kebab restaurants, you might even see mini lahmacun served as a small appetizer before your main dish arrives. When we were living in Türkiye, like many Turks, we often had lahmacun for lunch, usually with a glass of ayran (a salty yogurt drink) on the side. Lahmacun is almost always served with fresh parsley, thinly sliced onions and lemon wedges on the side. You add them on top, squeeze over plenty of lemon, roll it up and eat it that way. Even describing it makes us crave one right now\! ![Hands making lahmacun wrap, sliced onions and tomato salad on the side.](https://www.giverecipe.com/wp-content/uploads/2020/07/Lahmacun-Wrap.jpg) ## About the Ingredients Turkish lahmacun recipe is made with very simple ingredients. Let’s look at them in two parts: the dough and the topping. ### For the Dough The dough is made with strong bread flour, salt and water. That’s it. There is no yeast in this dough. Using strong bread flour gives the dough more structure, making it easier to roll out very thin. ### For the Topping Ground meat: Traditionally, many bakeries in Türkiye use ground lamb (lamb mince) for lahmacun. We usually make ours with fatty ground beef (around 20% fat), which still gives a juicy result. Onion, tomatoes and parsley: These should be very finely chopped. Use fresh tomatoes — not canned. Spices: We use salt, black pepper, paprika and cumin. If you like it spicy, you can also add pul biber (Turkish red pepper flakes). Tomato paste (domates salçası) and red pepper paste (biber salçası): These add depth and color to the topping. You can usually find both in international or online markets. For pepper paste (biber salçası), we recommend using the mild version rather than the spicy one, so you can control the heat yourself. You may also come across a product called karışık salça, which is a mix of tomato and red pepper paste — that works well too. Two well-known Turkish brands are Öncü and Bodrum. You can find the full ingredient list with exact measurements in the recipe card below. ![Lahmajun recipe ingredients including ground beef, onions, tomatoes, tomato paste, parsley, spices, vinegar, flour and salt on a dark grey background.](https://www.giverecipe.com/wp-content/uploads/2020/07/Lahmajun-recipe-ingredients.jpg) ## How to Make Turkish Lahmacun Making Turkish lahmacun at home is much easier than it looks. It just takes a bit of planning and time. It’s even better if you turn it into a family or friends activity. We usually make it together as a family, which makes the process easier and more fun. Start by preparing the dough. Mix the flour, salt and water until it comes together, then knead until smooth. Divide it into balls and let them rest while you prepare the topping. For the topping, finely chop the onions, tomatoes and parsley, then mix them with the remaining ingredients. The mixture should be well combined, slightly wet and spreadable — not chunky. Roll each dough ball out very thin, much thinner than pizza. Spread a thin layer of the meat mixture evenly over the surface, all the way to the edges. Bake in a very hot oven until the edges are lightly crisp and the topping is cooked through. Once all the lahmacun are baked, there is one final step we recommend. Quickly heat each one in a hot pan for about a minute to lightly toast the bottom. Serve warm with fresh parsley, onions and plenty of lemon on the side. You can find the full step-by-step instructions in the recipe card below. ![Woman making lahmacun from scratch with homemade dough and ground beef filling on a parchment paper lined baking sheet.](https://www.giverecipe.com/wp-content/uploads/2020/07/how-to-make-lahmacun-in-oven.jpg) ## Serving Suggestions Turkish Lahmacun is best served warm, with a few fresh sides that balance the rich meat topping and add brightness. Here are some classic options: - Thinly sliced onions or [sumac onions](https://www.giverecipe.com/onion-salad/) - Fresh parsley leaves - Lemon wedges for squeezing generously on top - Sliced tomatoes - [Shepherd salad](https://www.giverecipe.com/chopped-turkish-salad/) (çoban salatası) on the side - A cold glass of [ayran](https://www.giverecipe.com/how-to-make-ayran/) ## Is Lahmacun “Turkish Pizza”? Outside of Türkiye, lahmacun is often called “Turkish pizza.” We understand why. It’s round, topped with some mixture and baked in an oven. But that’s where the similarity ends. Lahmacun is not pizza\! For one thing, the lahmacun dough is rolled out extremely thin and baked until lightly crisp. It’s not soft and chewy like pizza dough. And the topping is completely different too. Instead of cheese and tomato sauce, lahmacun is topped with a spiced ground meat mixture with tomatoes, onions and parsley. There is never melted cheese on top. Another difference is how it’s eaten. You don’t slice lahmacun like pizza. You top it with fresh parsley, squeeze plenty of lemon over it, and often add thinly sliced onions. Then you roll it up and eat it like a wrap, basically turning it into a simple lahmacun wrap. Also, lahmacun isn’t always round. Depending on the bakery, it can sometimes be slightly oval. If you’re looking for something in Turkish cuisine that feels closer to pizza, that would probably be [pide](https://www.giverecipe.com/pide-stuffed-with-beef/). It’s a boat-shaped flatbread that is topped with meat, cheese or vegetables, and its thicker dough makes it more similar in texture to pizza. ![Lahmacun topped with salad accompanied by sliced onions and tomato salad on the side.](https://www.giverecipe.com/wp-content/uploads/2020/07/Lahmacun-Recipe.jpg) Lahmacun is very popular in Türkiye, but it is not only made there. Similar flatbreads topped with minced meat can also be found in Armenian, Lebanese, Syrian and other Middle Eastern cuisines. Since these countries are close to each other and were historically connected, including during the Ottoman Empire period, it’s natural that their cuisines share similar dishes like this one. However, each version is a little different. The thickness of the dough, how crispy it is, the spice level, and even the texture of the topping can vary from place to place. Here, we’re sharing the Turkish version of lahmacun, the one we know best. ## Storing and Reheating If you have leftovers, let the lahmacun cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days. You can place parchment paper between them to prevent sticking. To reheat, put each lahmacun in a dry pan and warm over medium heat for a few minutes until heated through. You can also reheat them in a preheated oven at 180°C (350°F) for about 5–7 minutes. If you’d like to freeze them, place parchment paper between each lahmacun, stack, and store in a freezer-safe bag or container. Reheat straight from frozen in a preheated oven at 180°C (350°F) until hot and crisp. ## 📖 Recipe ![Hands serving lahmacun, sliced onion, tomato salad and spices on a wooden board.](https://www.giverecipe.com/wp-content/uploads/2020/07/Turkish-Pizza-Lahmacun-300x300.jpg) 4\.89 from 9 votes ## Turkish Lahmacun Recipe Turkish Lahmacun is a thin flatbread topped with a flavorful ground meat mixture and baked until lightly golden. Serve with parsley, onions and lemon for the full experience. Cook ModePrevent your screen from going dark PREP 1 hour COOK 1 hour TOTAL 2 hours #### Dough - 3 cups (450 g) strong bread flour, plus more for rolling (All-purpose flour or plain flour works fine too, but we’ve found that strong bread flour gives the best results.) - 1 teaspoon salt - 1 cup (240 ml) lukewarm water #### Topping - 1½ pounds (750 g) ground beef (80% lean / 20% fat) - 2 large onions finely chopped - ½ cup about 3 medium tomatoes, peeled and finely chopped - ¼ cup finely chopped parsley - 2 tablespoons tomato paste - 1 tablespoon red pepper paste (biber salçası) - 1 teaspoon salt - 1 teaspoon black pepper - 1 teaspoon paprika - ¼ teaspoon ground cumin - 1 tablespoon vinegar - 2 tablespoons water - ⅓ cup (100 ml )olive oil - Preheat the oven to 450°F (230°C). Cut two pieces of parchment paper the size of your baking sheet. Line the baking sheet with one and set the other aside. #### Make the Dough - In a large bowl, whisk together the flour and salt. - Gradually add the lukewarm water, mixing with your hand until the dough comes together. At first, it may seem dry, but continue mixing and folding. The dough will come together into a firm, smooth ball. - Knead for 5–7 minutes until smooth and elastic. - Divide the dough into 10 equal pieces (about 65–70 g / 2.3–2.5 oz each). Roll each piece into a ball and place on a lightly floured surface. Cover with a clean kitchen towel and let rest while you prepare the topping. #### Prepare the Topping - In a large bowl, combine all topping ingredients and mix very well until fully incorporated. - Alternatively, pulse the onions, tomatoes, pepper paste, tomato paste, vinegar, water and olive oil in a food processor until finely minced. Transfer to a bowl and mix with the ground beef, parsley and spices. #### Assemble & Bake - Roll out one dough ball on a lightly floured surface into a very thin circle, about 8–10 inches (20–25 cm) in diameter. Lightly flour as needed to prevent sticking. - Transfer to the prepared baking sheet. - Spread a thin layer of the topping evenly over the dough, making sure to cover all the way to the edges. Gently press the mixture onto the dough so it adheres well. - Bake for 7–8 minutes. - While it bakes, roll out the next dough ball on the reserved parchment paper and spread the topping evenly over it so it’s ready to transfer. - Remove the baked lahmacun from the oven and place it on a cooling rack. Set the used parchment paper aside to reuse for the next batch. - Carefully transfer the prepared lahmacun (with its parchment) onto the baking sheet and continue baking in batches. - Replace the parchment paper with a fresh sheet after every 2–3 batches, if needed. #### Pan Finish for Best Results (Recommended) - For a more authentic texture with light brown spots on the bottom, heat a large non-stick pan over high heat. - Place each baked lahmacun in the hot pan for about 1 minute to lightly toast the bottom. - Stack them on a plate and serve warm with lemon wedges, parsley and sliced onion on the side. You can use a food processor to finely chop the onions, parsley and tomatoes. Make sure there are no large pieces left. Cooking on the stove: Heat a non-stick pan with a lid over medium-low heat. Roll out a dough ball on a lightly floured surface into a thin circle that fits your pan. Carefully place it in the hot pan. Spread the topping mixture over the dough using a spoon and gently press it down with the back of the spoon. Cover with the lid and cook for 7–8 minutes, or until the bottom develops light brown spots. Repeat with the remaining dough balls. If you prefer, you can spread the topping over the dough while it’s still on the counter and then carefully transfer it to the pan. However, this can be a bit tricky, as the dough becomes harder to move once topped. That’s why we find it easier to place the dough in the pan first and then spread the topping inside the pan. Calories: 388kcalCarbohydrates: 31gProtein: 17gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 48mgSodium: 541mgPotassium: 326mgFiber: 2gSugar: 2gVitamin A: 342IUVitamin C: 6mgCalcium: 30mgIron: 2mg Nutrition information is automatically calculated, so should only be used as an approximation. Course Dinner Cuisine Turkish [Leave a comment](https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/#comment) below\! - [Turkish Pide Bread](https://www.giverecipe.com/turkish-pide-bread-recipe/) - [Bazlama Bread Recipe](https://www.giverecipe.com/bazlama/) ## Reader Interactions
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