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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 172 (from laksa048)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa172.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.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/","crawl_time":1775937918,"first_indexed_time":1515909394,"http_code":200,"src_unparsed":"com,jocooks!www,\/recipes\/lahmacun-or-turkish-meat-pies\/ s443","src_root_hash":"16192952989767093772","history_drop_reason":null,"meta_title":"Lahmacun (Turkish Meat Pies) - Jo Cooks","meta_descriptions":["Learn how to make this Lahmacun Turkish Meat Pies with my simple step-by-step guide. This dsh is big in flavor yet so basic to throw together!"],"attrs_boilerpipe_text":"This post may contain affiliate links. Please read my\ndisclosure policy\n.\nLearn how to make this\nLahmacun Turkish Meat Pies\nrecipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together!\nTable of Contents\nWhat Is Lahmacun?\nIngredients in Lahmacun\nHow to Make Lahmacun\nDo I Have to Use Homemade Dough?\nSome Tips\nHow to Serve\nLeftovers\nFreezing\nMore Great Recipes To Try\nRecipe: Lahmacun\nIf you’ve never enjoyed\nlahmacun\n, you’re missing out! The perfectly\ncrisp edges\nand a center loaded with the most flavorful\nmeat mixture\nis to die for. It’s delicious to enjoy just as is, or you can load it up with some fresh toppings like I did. I know they look intimidating complete with a homemade dough, but with my step-by-step instructions this surprisingly easy treat will come out perfect every time.\nWhat Is Lahmacun?\nTo start off, I’ll show you how to pronounce lahmacun: “lah-MAH-joon”. It’s very similar to pizza or flatbread! In fact, some may say this is the Turkish version of a\npizza pie\n. The dough is rolled out nice and thin, then spread with a meat mixture loaded with fresh veggies, flavorful spices, and herbs. It really is incredible.\nThe lahmacun is baked at a very high temperature. This will give you a perfectly browned and crisp crust! It’s enjoyed widely in Turkey as a\npopular street food\nthat they will actually roll up like a burrito and enjoy with a few fresh toppings such as lemon juice, tomatoes, and parsley. To die for!\nIngredients in Lahmacun\nFor the dough:\nMilk –\nAny type of milk will work; I used 1%. Make sure it’s lukewarm to the touch but not too hot. If the milk is too hot it will kill the yeast.\nSugar – \nGranulated sugar will work best. We just need a little bit to feed the yeast.\nYeast – \nI used active dry yeast. Store jars of yeast in the freezer so they’ll last longer.\nAll purpose flour – \nIf you use whole wheat flour you’ll have to use only 3 3\/4 cups.\nSalt – \nI know it seems like a lot of salt, but it’s a big batch of dough. I promise it’s perfectly salted!\nVegetable oil – \nWe need a little bit of oil to oil the dough so it doesn’t dry out as it rises.\nFor the meat mixture:\nBell peppers – \nI used green and yellow peppers but, of course, you can use any type you like best.\nTomatoes – \nAny type of tomatoes will work.\nOnion – \nI like to use white onion for this recipe because it has a more mild flavor. You can use a yellow or red onion if that’s what you have on hand.\nGarlic – \nThe more garlic the merrier! Feel free to use more or less as you please.\nPaprika – \nI always use \nsmoked \npaprika! It’s my secret weapon in the kitchen.\nChili flakes – \nYou can use more or less depending on how spicy you’d like your lahmacun to be.\nCumin – \nIf you don’t have cumin you can use chili powder instead.\nParsley – \nMake sure to use fresh parsley.\nHow to Make Lahmacun\nMake the dough:\nWhisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size.\nMake the meat mixture: \nAdd everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands.\nAssemble the lahmacun: \nPreheat the oven to 550F degrees, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12″ in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread 1\/8 of the meat mixture evenly over the dough leaving about a 1\/2″ border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients.\nGarnish and Serve:\nServe warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese.\nDo I Have to Use Homemade Dough?\nLooking to save some time? You can actually take a shortcut and make this recipe with store-bought pizza dough! The main difference is that you may end up with a slightly thicker crust, but I promise it will still taste amazing.\nSome Tips\nThe milk should be warm to the touch- not hot.\nMake sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life.\nRoll the dough out at thin as possible! We’re talking about 2mm thick.\nSet your oven as high as it will go to get the best results.\nKeep a close eye on the lahmacun as it bakes. They cook up fast!\nHow to Serve\nThis popular street food is typically topped with lettuce, fresh lemon juice, parsley, and tomatoes, then rolled up like a burrito. We added some feta as well and it tasted so good! You can also cut slices like a pizza for easier serving.\nLahmacun is really taken to the next level with these simple fresh toppings. You can get creative and top it with your favorite fresh veggies, or you can even leave it plain. Either way I know you will love it!\nLooking for some dips to serve with your lahmacun? Try these!\nBest Ever Hummus\nHomemade Tzatziki Sauce\nGarlic Sauce\nLeftovers\nStore your leftovers in an airtight container or large freezer bag in the fridge for\n3-4 days\n. You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up.\nFreezing\nFreezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen.\nTo reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through.\nMore Great Recipes To Try\nBefore You Begin!\nIf you make this, please\nleave a review and rating\nletting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\nLearn how to make this\nLahmacun Turkish Meat Pies\nrecipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together!\nFor the crust\n▢\n3&frac12;\ncups\nmilk\n▢\n1\nteaspoon\nsugar\n(granulated)\n▢\n1\ntablespoon\nactive dry yeast\n▢\n5\ncups\nall-purpose flour\n▢\n1\ntablespoon\nsalt\n▢\n1\ntablespoon\nvegetable oil\n(for oiling the bowl)\nFor meat mixture\n▢\n1\npound\nground beef\n▢\n1\nmedium\nyellow bell pepper\n(roughly chopped)\n▢\n1\nmedium\ngreen bell pepper\n(roughly chopped)\n▢\n2\nlarge\ntomatoes\n(roughly chopped)\n▢\n1\nlarge\nonion\n(roughly chopped)\n▢\n4\ncloves\ngarlic\n▢\n1\ntablespoon\npaprika\n▢\n1\nteaspoon\nsalt\n▢\n1\nteaspoon\npepper\n▢\n1\nteaspoon\nred pepper flakes\n▢\n1\nteaspoon\ncumin\n(ground)\n▢\n1\nhandful\nparsley\nBefore You Begin!\nIf you make this, please\nleave a review and rating\nletting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\nMake the dough:\nWhisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size.\nMake the meat mixture: \nAdd everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands.\nAssemble the lahmacun: \nPreheat the oven to 550℉, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12\" in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread ⅛ of the meat mixture evenly over the dough leaving about a &frac12;\" border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients.\nGarnish and Serve:\nServe warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese.\nTip: To help your dough rise faster, heat up your oven to 200 F degrees, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes. \nThe milk should be warm to the touch- not hot.\nMake sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life.\nRoll the dough out at thin as possible! We’re talking about 2mm thick.\nSet your oven as high as it will go to get the best results.\nKeep a close eye on the lahmacun as it bakes. They cook up fast!\nStore your leftovers in an airtight container or large freezer bag in the fridge for 3-4 days. You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up.\nFreezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen. To reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through.\nServing:\n1\npie\nCalories:\n500\nkcal\n(25%)\nCarbohydrates:\n72\ng\n(24%)\nProtein:\n25\ng\n(50%)\nFat:\n12\ng\n(18%)\nSaturated Fat:\n6\ng\n(38%)\nCholesterol:\n48\nmg\n(16%)\nSodium:\n1258\nmg\n(55%)\nPotassium:\n648\nmg\n(19%)\nFiber:\n4\ng\n(17%)\nSugar:\n9\ng\n(10%)\nVitamin A:\n1172\nIU\n(23%)\nVitamin C:\n48\nmg\n(58%)\nCalcium:\n158\nmg\n(16%)\nIron:\n6\nmg\n(33%)\nNotice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#genesis-sidebar-primary)\n\n[Facebook](https:\/\/www.facebook.com\/jocooksrecipes)\n\n[Instagram](https:\/\/instagram.com\/jocooks)\n\n[Pinterest](https:\/\/pinterest.com\/jocooks)\n\n[YouTube](https:\/\/www.youtube.com\/c\/JoCismaru)\n\n[TikTok](https:\/\/www.tiktok.com\/@jocooks)\n\n[Jo Cooks](https:\/\/www.jocooks.com\/)\n\nSimple - Easy - Comfort\n\n- All Recipes\n  \n  - Course\n    \n    - [Breakfast](https:\/\/www.jocooks.com\/category\/course\/breakfast\/)\n    - [Appetizers](https:\/\/www.jocooks.com\/category\/course\/appetizers\/)\n    - [Lunch](https:\/\/www.jocooks.com\/category\/course\/lunch-2\/)\n    - 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Please read my [disclosure policy](https:\/\/www.jocooks.com\/privacy-policy\/).\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%201800'%3E%3C\/svg%3E)\n\n![](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-2.jpg)\n\nLearn how to make this **Lahmacun Turkish Meat Pies** recipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together\\!\n\nTable of Contents\n\n[Toggle](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/)\n\n- [What Is Lahmacun?](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#What_Is_Lahmacun)\n- [Ingredients in Lahmacun](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Ingredients_in_Lahmacun)\n- [How to Make Lahmacun](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#How_to_Make_Lahmacun)\n- [Do I Have to Use Homemade Dough?](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Do_I_Have_to_Use_Homemade_Dough)\n- [Some Tips](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Some_Tips)\n- [How to Serve](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#How_to_Serve)\n- [Leftovers](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Leftovers)\n- [Freezing](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Freezing)\n- [More Great Recipes To Try](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#More_Great_Recipes_To_Try)\n- [Recipe: Lahmacun](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Lahmacun)\n\nView moreView less\n\n![two lahmacun pies stacked garnished with lettuce, tomatoes and feta cheese](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-2-1.jpg)\n\n- Pin this recipe for later\\!\n\nIf you’ve never enjoyed *lahmacun*, you’re missing out! The perfectly **crisp edges** and a center loaded with the most flavorful **meat mixture** is to die for. It’s delicious to enjoy just as is, or you can load it up with some fresh toppings like I did. I know they look intimidating complete with a homemade dough, but with my step-by-step instructions this surprisingly easy treat will come out perfect every time.\n\n## What Is Lahmacun?\nTo start off, I’ll show you how to pronounce lahmacun: “lah-MAH-joon”. It’s very similar to pizza or flatbread! In fact, some may say this is the Turkish version of a **pizza pie**. The dough is rolled out nice and thin, then spread with a meat mixture loaded with fresh veggies, flavorful spices, and herbs. It really is incredible.\n\nThe lahmacun is baked at a very high temperature. This will give you a perfectly browned and crisp crust! It’s enjoyed widely in Turkey as a **popular street food** that they will actually roll up like a burrito and enjoy with a few fresh toppings such as lemon juice, tomatoes, and parsley. To die for\\!\n\n## Ingredients in Lahmacun\n![overhead shot of all ingredients needed to make lahmacun](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%201124'%3E%3C\/svg%3E)\n\n![overhead shot of all ingredients needed to make lahmacun](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-ingredients.jpg)\n### For the dough:\n- ***Milk –*** Any type of milk will work; I used 1%. Make sure it’s lukewarm to the touch but not too hot. If the milk is too hot it will kill the yeast.\n- ***Sugar –*** Granulated sugar will work best. We just need a little bit to feed the yeast.\n- ***Yeast –*** I used active dry yeast. Store jars of yeast in the freezer so they’ll last longer.\n- ***All purpose flour –*** If you use whole wheat flour you’ll have to use only 3 3\/4 cups.\n- ***Salt –*** I know it seems like a lot of salt, but it’s a big batch of dough. I promise it’s perfectly salted\\!\n- ***Vegetable oil –*** We need a little bit of oil to oil the dough so it doesn’t dry out as it rises.\n### For the meat mixture:\n- ***Bell peppers –*** I used green and yellow peppers but, of course, you can use any type you like best.\n- ***Tomatoes –*** Any type of tomatoes will work.\n- ***Onion –*** I like to use white onion for this recipe because it has a more mild flavor. You can use a yellow or red onion if that’s what you have on hand.\n- ***Garlic –*** The more garlic the merrier! Feel free to use more or less as you please.\n- ***Paprika –*** I always use *smoked* paprika! It’s my secret weapon in the kitchen.\n- ***Chili flakes –*** You can use more or less depending on how spicy you’d like your lahmacun to be.\n- ***Cumin –*** If you don’t have cumin you can use chili powder instead.\n- ***Parsley –*** Make sure to use fresh parsley.\n## How to Make Lahmacun\n![process shots showing how to make lahmacun](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%201470'%3E%3C\/svg%3E)\n\n![process shots showing how to make lahmacun](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-process-shots.jpg)\n\n1. **Make the dough:** Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size.\n2. **Make the meat mixture:** Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands.\n3. **Assemble the lahmacun:** Preheat the oven to 550F degrees, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12″ in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread 1\/8 of the meat mixture evenly over the dough leaving about a 1\/2″ border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients.\n4. **Garnish and Serve:** Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese.\n\n![a stack of lahmacun pies](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201799'%3E%3C\/svg%3E)\n\n![a stack of lahmacun pies](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-4.jpg)\n## Do I Have to Use Homemade Dough?\nLooking to save some time? You can actually take a shortcut and make this recipe with store-bought pizza dough! The main difference is that you may end up with a slightly thicker crust, but I promise it will still taste amazing.\n\n## Some Tips\n1. The milk should be warm to the touch- not hot.\n2. Make sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life.\n3. Roll the dough out at thin as possible! We’re talking about 2mm thick.\n4. Set your oven as high as it will go to get the best results.\n5. Keep a close eye on the lahmacun as it bakes. They cook up fast\\!\n\n![a lahmacun topped with lettuce, tomatoes and feta cheese](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201500'%3E%3C\/svg%3E)\n\n![a lahmacun topped with lettuce, tomatoes and feta cheese](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-21.jpg)\n## How to Serve\nThis popular street food is typically topped with lettuce, fresh lemon juice, parsley, and tomatoes, then rolled up like a burrito. We added some feta as well and it tasted so good! You can also cut slices like a pizza for easier serving.\n\nLahmacun is really taken to the next level with these simple fresh toppings. You can get creative and top it with your favorite fresh veggies, or you can even leave it plain. Either way I know you will love it\\!\n\nLooking for some dips to serve with your lahmacun? Try these\\!\n\n- [Best Ever Hummus](https:\/\/www.jocooks.com\/recipes\/best-ever-hummus\/)\n- [Homemade Tzatziki Sauce](https:\/\/www.jocooks.com\/recipes\/homemade-tzatziki-sauce\/)\n- [Garlic Sauce](https:\/\/www.jocooks.com\/recipes\/instant-pot-chicken-shawarma\/)\n\n![a stack of lahmacun pie slices](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201500'%3E%3C\/svg%3E)\n\n![a stack of lahmacun pie slices](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-3-1.jpg)\n## Leftovers\nStore your leftovers in an airtight container or large freezer bag in the fridge for **3-4 days**. You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up.\n\n## Freezing\nFreezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen.\n\nTo reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through.\n\n![a stack of lahmacun pies](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201500'%3E%3C\/svg%3E)\n\n![a stack of lahmacun pies](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-1.jpg)\n## More Great Recipes To Try\n- [Turkish Gozleme with Lamb](https:\/\/www.jocooks.com\/recipes\/turkish-gozleme-lamb\/)\n- [Mediterranean Grilled Chicken Salad](https:\/\/www.jocooks.com\/recipes\/mediterranean-grilled-chicken-salad\/)\n- [Greek Chicken Pasta](https:\/\/cravinghomecooked.com\/greek-chicken-pasta\/)\n- [Mediterranean Orzo Salad](https:\/\/www.jocooks.com\/recipes\/mediterranean-orzo-salad\/)\n- [Mediterranean Couscous Salad](https:\/\/www.jocooks.com\/recipes\/mediterranean-couscous-salad\/)\n\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\n![side view close up shot of lahmacun](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)\n\n![side view close up shot of lahmacun](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-2-1-750x750.jpg)\n\n4\\.58 from 14 votes\n\n## Lahmacun\nPrep 30 minutes minutes\n\nResting Time 1 hour hour\n\nCook 1 hour hour\n\nTotal 2 hours hours 30 minutes minutes\n\n8\n\n[Rate Recipe](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#respond) [Print Recipe](https:\/\/www.jocooks.com\/wprm_print\/lahmacun)\n\n- Pin for Later\n\nLearn how to make this **Lahmacun Turkish Meat Pies** recipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together\\!\n\n### Video\nUS Customary\n\nMetric\n\n### Ingredients\n#### For the crust\n- ▢\n  3\\&frac12; cups milk\n- ▢\n  1 teaspoon sugar (granulated)\n- ▢\n  1 tablespoon [active dry yeast](http:\/\/amzn.to\/2n74B7m)\n- ▢\n  5 cups all-purpose flour\n- ▢\n  1 tablespoon salt\n- ▢\n  1 tablespoon vegetable oil (for oiling the bowl)\n\n#### For meat mixture\n- ▢\n  1 pound ground beef\n- ▢\n  1 medium yellow bell pepper (roughly chopped)\n- ▢\n  1 medium green bell pepper (roughly chopped)\n- ▢\n  2 large tomatoes (roughly chopped)\n- ▢\n  1 large onion (roughly chopped)\n- ▢\n  4 cloves garlic\n- ▢\n  1 tablespoon [paprika](http:\/\/amzn.to\/2mpwasp)\n- ▢\n  1 teaspoon salt\n- ▢\n  1 teaspoon pepper\n- ▢\n  1 teaspoon [red pepper flakes](https:\/\/amzn.to\/2Hj2MyW)\n- ▢\n  1 teaspoon [cumin](https:\/\/amzn.to\/2Ell3d3) (ground)\n- ▢\n  1 handful parsley\n\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\n### Instructions\n- **Make the dough:** Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size.\n- **Make the meat mixture:** Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands.\n- **Assemble the lahmacun:** Preheat the oven to 550℉, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12\" in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread ⅛ of the meat mixture evenly over the dough leaving about a \\&frac12;\" border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients.\n- **Garnish and Serve:** Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese.\n\n### Equipment\n- [Aluminum Baking Sheet (2 pack)](https:\/\/amzn.to\/2yxpRXF)\n- [KitchenAid 7-cup Food Processor](https:\/\/amzn.to\/2QEGFEu)\n\n### Notes\n1. Tip: To help your dough rise faster, heat up your oven to 200 F degrees, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes.\n2. The milk should be warm to the touch- not hot.\n3. Make sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life.\n4. Roll the dough out at thin as possible! We’re talking about 2mm thick.\n5. Set your oven as high as it will go to get the best results.\n6. Keep a close eye on the lahmacun as it bakes. They cook up fast\\!\n7. Store your leftovers in an airtight container or large freezer bag in the fridge for 3-4 days. You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up.\n8. Freezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen. To reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through.\n\n### Nutrition Information\nServing: 1pieCalories: 500kcal (25%)Carbohydrates: 72g (24%)Protein: 25g (50%)Fat: 12g (18%)Saturated Fat: 6g (38%)Cholesterol: 48mg (16%)Sodium: 1258mg (55%)Potassium: 648mg (19%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 1172IU (23%)Vitamin C: 48mg (58%)Calcium: 158mg (16%)Iron: 6mg (33%)\n\n© Author [Joanna Cismaru](https:\/\/www.jocooks.com\/about\/)\n\n*Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.*\n\n![side view close up shot of lahmacun](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)\n\n![side view close up shot of lahmacun](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-2-1-750x750.jpg)\n\n## Did You Make This?\nWe love seeing what you made! Tag us on Instagram at [@jocooks](https:\/\/www.instagram.com\/jocooks\/) or hashtag [\\#jocooks](https:\/\/www.instagram.com\/explore\/tags\/jocooks\/) so we can see your creations\\!\n\n[Rate Recipe](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#respond)\n\n[Add Your Photo\\!](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#respond)\n\n- [198](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.jocooks.com%2Frecipes%2Flahmacun-or-turkish-meat-pies%2F&t=Lahmacun%20%28Turkish%20Meat%20Pies%29 \"Share on Facebook\")\n- 2580\n\n[Home](https:\/\/www.jocooks.com\/)  [Recipes](https:\/\/www.jocooks.com\/category\/recipes\/)\n\n![Joanna Cismaru](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n![Joanna Cismaru](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/joanna-cismaru-headshot-200x200.jpeg)\n\n#### Joanna Cismaru\nI’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking\\!\n\n[Read More](https:\/\/www.jocooks.com\/about\/)\n\n![iPad showing title of ebook 30 recipes from around the world](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20577'%3E%3C\/svg%3E)\n\n![iPad showing title of ebook 30 recipes from around the world](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/eBook-ipad-1-750x577.png)\n\nSubscribe\n\n## Get our FREE recipe eBook + weekly newsletter\\!\n\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n24 Comments\n\nNewest\n\nOldest Most Voted\n\nInline Feedbacks\n\nView all comments\n\nLoad More Comments\n\n## sidebar\n![Headshot of Joanna Cismaru](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/joanna-cismaru-headshot-750x750.jpeg)\n\n## Hey there\\!\nI’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking\\!\n\n[Read More](https:\/\/www.jocooks.com\/about)\n\n![Collage of recipe ebooks](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/sidebar-ebook-recipes-750x577.png)\n\nSubscribe\n\n## Get our FREE recipe eBook + weekly newsletter\\!\n\n## Pasta Favorites\n[![baked mac and cheese in a black cast iron skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![baked mac and cheese in a black cast iron skillet.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/12\/baked-mac-and-cheese-1-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/baked-mac-and-cheese\/)\n\n45 minutes mins\n\n## [Baked Mac And Cheese](https:\/\/www.jocooks.com\/recipes\/baked-mac-and-cheese\/)\n\n[![freshly made crack chicken penne with a wooden spoon in a skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![freshly made crack chicken penne with a wooden spoon in a skillet.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/07\/crack-chicken-penne-1-18-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/crack-chicken-penne\/)\n\n40 minutes mins\n\n## [Crack Chicken Penne](https:\/\/www.jocooks.com\/recipes\/crack-chicken-penne\/)\n\n[![chicken pot pie pasta in a white serving bowl with a wooden serving spoon.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![chicken pot pie pasta in a white serving bowl with a wooden serving spoon.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/12\/chicken-pot-pie-pasta1-28-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-creamy-chicken-pot-pie-pasta\/)\n\n50 minutes mins\n\n## [Chicken Pot Pie Pasta](https:\/\/www.jocooks.com\/recipes\/one-pot-creamy-chicken-pot-pie-pasta\/)\n\n[![freshly made one pot pasta in a dutch oven.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![freshly made one pot pasta in a dutch oven.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/09\/one-pot-pasta-1-11-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-pasta\/)\n\n20 minutes mins\n\n## [One Pot Pasta](https:\/\/www.jocooks.com\/recipes\/one-pot-pasta\/)\n\n[![tomato spinach chicken pasta in a white bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![tomato spinach chicken pasta in a white bowl.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/01\/tomato-spinach-chicken-pasta-1-9-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/tomato-spinach-chicken-pasta\/)\n\n30 minutes mins\n\n## [Tomato Spinach Chicken Pasta](https:\/\/www.jocooks.com\/recipes\/tomato-spinach-chicken-pasta\/)\n\n[![homemade hamburger helper lasagna from scratch in a skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![homemade hamburger helper lasagna from scratch in a skillet.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/02\/one-pot-hamburger-helper-lasagna-1-3-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-hamburger-helper-lasagna\/)\n\n30 minutes mins\n\n## [One Pot Hamburger Helper Lasagna](https:\/\/www.jocooks.com\/recipes\/one-pot-hamburger-helper-lasagna\/)\n\n[![baked feta pasta in a white bowl garnished with fresh basil.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![baked feta pasta in a white bowl garnished with fresh basil.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2021\/05\/baked-feta-pasta-1-10-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/baked-feta-pasta-tik-tok-pasta\/)\n\n50 minutes mins\n\n## [Baked Feta Pasta (Tik Tok Pasta)](https:\/\/www.jocooks.com\/recipes\/baked-feta-pasta-tik-tok-pasta\/)\n\n[![sideview shot of chicken fajita pasta in a white bowl with a fork inside](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![sideview shot of chicken fajita pasta in a white bowl with a fork inside](https:\/\/www.jocooks.com\/wp-content\/uploads\/2015\/07\/chicken-fajita-pasta-1-14-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/chicken-fajitas-pasta\/)\n\n45 minutes mins\n\n## [Chicken Fajita Pasta](https:\/\/www.jocooks.com\/recipes\/chicken-fajitas-pasta\/)\n\n[![side close up shot of swedish meatball pasta in a beige braised garnished with parsley](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![side close up shot of swedish meatball pasta in a beige braised garnished with parsley](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/05\/swedish-meatball-pasta-1-19-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/swedish-meatball-pasta\/)\n\n30 minutes mins\n\n## [Swedish Meatball Pasta](https:\/\/www.jocooks.com\/recipes\/swedish-meatball-pasta\/)\n\n[![overhead shot of a bowl of haluski](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![overhead shot of a bowl of haluski](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/04\/haluski-1-13-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/haluski-cabbage-and-noodles\/)\n\n40 minutes mins\n\n## [Haluski (Cabbage and Noodles)](https:\/\/www.jocooks.com\/recipes\/haluski-cabbage-and-noodles\/)\n\n![A stack of 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[Books-A-Million](https:\/\/www.booksamillion.com\/p\/Big-Book-Jos-Quick-Easy\/Joanna-Cismaru\/9781645672883?id=8122043534729)\n\n## Dinner Favorites\n[![smothered pork chops in a skillet garnished with parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![smothered pork chops in a skillet garnished with parsley.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/09\/smothered-pork-chops-1-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/smothered-pork-chops\/)\n\n1 hour hr 15 minutes mins\n\n## [Smothered Pork Chops](https:\/\/www.jocooks.com\/recipes\/smothered-pork-chops\/)\n\n[![a wooden spoon lifting a salisbury steak out of the skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![a wooden spoon lifting a salisbury steak out of the skillet](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/04\/salisbury-steak-1-18-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/salisbury-steak\/)\n\n30 minutes mins\n\n## [Salisbury Steak](https:\/\/www.jocooks.com\/recipes\/salisbury-steak\/)\n\n[![beef lo mein in a black wok.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![beef lo mein in a black wok.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/07\/beef-lo-mein-1-2-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/beef-lo-mein\/)\n\n30 minutes mins\n\n## [Beef Lo Mein](https:\/\/www.jocooks.com\/recipes\/beef-lo-mein\/)\n\n[![side shot of beef and broccoli in a skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![side shot of beef and broccoli in a skillet](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/04\/beef-and-broccoli-1-11-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/easy-beef-and-broccoli-stir-fry\/)\n\n15 minutes mins\n\n## [Easy Beef and Broccoli Stir Fry](https:\/\/www.jocooks.com\/recipes\/easy-beef-and-broccoli-stir-fry\/)\n\n[![skillet shepherd's pie in a cast iron skillet with a portion taken out.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![skillet shepherd's pie in a cast iron skillet with a portion taken out.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/07\/skillet-shepherds-pie-1-15-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/skillet-shepherds-pie\/)\n\n1 hour hr 25 minutes mins\n\n## [Skillet Shepherd’s Pie](https:\/\/www.jocooks.com\/recipes\/skillet-shepherds-pie\/)\n\n[![a serving spoon inside a skillet with chicken broccoli rice casserole.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![a serving spoon inside a skillet with chicken broccoli rice casserole.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/chicken-broccoli-rice-casserole-1-10-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-cheesy-chicken-broccoli-rice-casserole\/)\n\n30 minutes mins\n\n## [30 Minute One Pot Cheesy Chicken Broccoli Rice Casserole](https:\/\/www.jocooks.com\/recipes\/one-pot-cheesy-chicken-broccoli-rice-casserole\/)\n\n[![side view shot of two italian stuffed peppers in a bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![side view shot of two italian stuffed peppers in a bowl](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/09\/italian-stuffed-peppers-1-9-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/italian-stuffed-peppers\/)\n\n2 hours hrs 30 minutes mins\n\n## [Italian Stuffed Peppers](https:\/\/www.jocooks.com\/recipes\/italian-stuffed-peppers\/)\n\n[![a serving of spaghetti bolognese in a white bowl garnished with parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![a serving of spaghetti bolognese in a white bowl garnished with parsley.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/01\/bolognese-1-4-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/spaghetti-bolognese\/)\n\n1 hour hr 5 minutes mins\n\n## [Spaghetti Bolognese](https:\/\/www.jocooks.com\/recipes\/spaghetti-bolognese\/)\n\n[Facebook](https:\/\/www.facebook.com\/jocooksrecipes)\n\n[Instagram](https:\/\/instagram.com\/jocooks)\n\n[Pinterest](https:\/\/pinterest.com\/jocooks)\n\n[YouTube](https:\/\/www.youtube.com\/c\/JoCismaru)\n\n[TikTok](https:\/\/www.tiktok.com\/@jocooks)\n\n[Visit our Other Site: **Craving Home Cooked**](https:\/\/cravinghomecooked.com\/)\n\n## Explore\n[Recipes](https:\/\/www.jocooks.com\/category\/recipes\/)\n\n[Cookbooks](https:\/\/www.jocooks.com\/cookbooks\/)\n\n[About Jo](https:\/\/www.jocooks.com\/about\/)\n\n[Contact](https:\/\/www.jocooks.com\/contact\/)\n\n## Legal\n[Privacy Policy](https:\/\/www.jocooks.com\/privacy-policy\/)\n\n[Accessibility](https:\/\/www.jocooks.com\/accessibility\/)\n\n[Disclaimers](https:\/\/www.jocooks.com\/disclosure-policy\/)\n\n© 2026 Jo Cooks\n\nSite Credits\n\nDesigned by Melissa Rose Design Developed by Once Coupled\n\n[Back to Top](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#top-of-page)\n\nwpDiscuz\n\nInsert\n\n## Rate This Recipe","attrs_readable_markdown":"This post may contain affiliate links. Please read my [disclosure policy](https:\/\/www.jocooks.com\/privacy-policy\/).\n\nLearn how to make this **Lahmacun Turkish Meat Pies** recipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together\\!\n\nTable of Contents\n\n- [What Is Lahmacun?](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#What_Is_Lahmacun)\n- [Ingredients in Lahmacun](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Ingredients_in_Lahmacun)\n- [How to Make Lahmacun](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#How_to_Make_Lahmacun)\n- [Do I Have to Use Homemade Dough?](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Do_I_Have_to_Use_Homemade_Dough)\n- [Some Tips](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Some_Tips)\n- [How to Serve](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#How_to_Serve)\n- [Leftovers](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Leftovers)\n- [Freezing](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Freezing)\n- [More Great Recipes To Try](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#More_Great_Recipes_To_Try)\n- [Recipe: Lahmacun](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#Lahmacun)\n\n![two lahmacun pies stacked garnished with lettuce, tomatoes and feta cheese](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-2-1.jpg)\n\nIf you’ve never enjoyed *lahmacun*, you’re missing out! The perfectly **crisp edges** and a center loaded with the most flavorful **meat mixture** is to die for. It’s delicious to enjoy just as is, or you can load it up with some fresh toppings like I did. I know they look intimidating complete with a homemade dough, but with my step-by-step instructions this surprisingly easy treat will come out perfect every time.\n\n## What Is Lahmacun?\nTo start off, I’ll show you how to pronounce lahmacun: “lah-MAH-joon”. It’s very similar to pizza or flatbread! In fact, some may say this is the Turkish version of a **pizza pie**. The dough is rolled out nice and thin, then spread with a meat mixture loaded with fresh veggies, flavorful spices, and herbs. It really is incredible.\n\nThe lahmacun is baked at a very high temperature. This will give you a perfectly browned and crisp crust! It’s enjoyed widely in Turkey as a **popular street food** that they will actually roll up like a burrito and enjoy with a few fresh toppings such as lemon juice, tomatoes, and parsley. To die for\\!\n\n## Ingredients in Lahmacun\n![overhead shot of all ingredients needed to make lahmacun](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-ingredients.jpg)\n\n### For the dough:\n- ***Milk –*** Any type of milk will work; I used 1%. Make sure it’s lukewarm to the touch but not too hot. If the milk is too hot it will kill the yeast.\n- ***Sugar –*** Granulated sugar will work best. We just need a little bit to feed the yeast.\n- ***Yeast –*** I used active dry yeast. Store jars of yeast in the freezer so they’ll last longer.\n- ***All purpose flour –*** If you use whole wheat flour you’ll have to use only 3 3\/4 cups.\n- ***Salt –*** I know it seems like a lot of salt, but it’s a big batch of dough. I promise it’s perfectly salted\\!\n- ***Vegetable oil –*** We need a little bit of oil to oil the dough so it doesn’t dry out as it rises.\n### For the meat mixture:\n- ***Bell peppers –*** I used green and yellow peppers but, of course, you can use any type you like best.\n- ***Tomatoes –*** Any type of tomatoes will work.\n- ***Onion –*** I like to use white onion for this recipe because it has a more mild flavor. You can use a yellow or red onion if that’s what you have on hand.\n- ***Garlic –*** The more garlic the merrier! Feel free to use more or less as you please.\n- ***Paprika –*** I always use *smoked* paprika! It’s my secret weapon in the kitchen.\n- ***Chili flakes –*** You can use more or less depending on how spicy you’d like your lahmacun to be.\n- ***Cumin –*** If you don’t have cumin you can use chili powder instead.\n- ***Parsley –*** Make sure to use fresh parsley.\n## How to Make Lahmacun\n![process shots showing how to make lahmacun](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-process-shots.jpg)\n\n1. **Make the dough:** Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size.\n2. **Make the meat mixture:** Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands.\n3. **Assemble the lahmacun:** Preheat the oven to 550F degrees, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12″ in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread 1\/8 of the meat mixture evenly over the dough leaving about a 1\/2″ border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients.\n4. **Garnish and Serve:** Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese.\n\n![a stack of lahmacun pies](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-4.jpg)\n\n## Do I Have to Use Homemade Dough?\nLooking to save some time? You can actually take a shortcut and make this recipe with store-bought pizza dough! The main difference is that you may end up with a slightly thicker crust, but I promise it will still taste amazing.\n\n## Some Tips\n1. The milk should be warm to the touch- not hot.\n2. Make sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life.\n3. Roll the dough out at thin as possible! We’re talking about 2mm thick.\n4. Set your oven as high as it will go to get the best results.\n5. Keep a close eye on the lahmacun as it bakes. They cook up fast\\!\n\n![a lahmacun topped with lettuce, tomatoes and feta cheese](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-21.jpg)\n\n## How to Serve\nThis popular street food is typically topped with lettuce, fresh lemon juice, parsley, and tomatoes, then rolled up like a burrito. We added some feta as well and it tasted so good! You can also cut slices like a pizza for easier serving.\n\nLahmacun is really taken to the next level with these simple fresh toppings. You can get creative and top it with your favorite fresh veggies, or you can even leave it plain. Either way I know you will love it\\!\n\nLooking for some dips to serve with your lahmacun? Try these\\!\n\n- [Best Ever Hummus](https:\/\/www.jocooks.com\/recipes\/best-ever-hummus\/)\n- [Homemade Tzatziki Sauce](https:\/\/www.jocooks.com\/recipes\/homemade-tzatziki-sauce\/)\n- [Garlic Sauce](https:\/\/www.jocooks.com\/recipes\/instant-pot-chicken-shawarma\/)\n\n![a stack of lahmacun pie slices](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-3-1.jpg)\n\n## Leftovers\nStore your leftovers in an airtight container or large freezer bag in the fridge for **3-4 days**. You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up.\n\n## Freezing\nFreezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen.\n\nTo reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through.\n\n![a stack of lahmacun pies](https:\/\/www.jocooks.com\/wp-content\/uploads\/2013\/05\/lahmacun-1-1.jpg)\n\n## More Great Recipes To Try\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\nLearn how to make this **Lahmacun Turkish Meat Pies** recipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together\\!\n\n#### For the crust\n- ▢\n  3\\&frac12; cups milk\n- ▢\n  1 teaspoon sugar (granulated)\n- ▢\n  1 tablespoon [active dry yeast](http:\/\/amzn.to\/2n74B7m)\n- ▢\n  5 cups all-purpose flour\n- ▢\n  1 tablespoon salt\n- ▢\n  1 tablespoon vegetable oil (for oiling the bowl)\n\n#### For meat mixture\n- ▢\n  1 pound ground beef\n- ▢\n  1 medium yellow bell pepper (roughly chopped)\n- ▢\n  1 medium green bell pepper (roughly chopped)\n- ▢\n  2 large tomatoes (roughly chopped)\n- ▢\n  1 large onion (roughly chopped)\n- ▢\n  4 cloves garlic\n- ▢\n  1 tablespoon [paprika](http:\/\/amzn.to\/2mpwasp)\n- ▢\n  1 teaspoon salt\n- ▢\n  1 teaspoon pepper\n- ▢\n  1 teaspoon [red pepper flakes](https:\/\/amzn.to\/2Hj2MyW)\n- ▢\n  1 teaspoon [cumin](https:\/\/amzn.to\/2Ell3d3) (ground)\n- ▢\n  1 handful parsley\n\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/lahmacun-or-turkish-meat-pies\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\n- **Make the dough:** Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size.\n- **Make the meat mixture:** Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands.\n- **Assemble the lahmacun:** Preheat the oven to 550℉, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12\" in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread ⅛ of the meat mixture evenly over the dough leaving about a \\&frac12;\" border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients.\n- **Garnish and Serve:** Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese.\n\n1. Tip: To help your dough rise faster, heat up your oven to 200 F degrees, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes.\n2. The milk should be warm to the touch- not hot.\n3. Make sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life.\n4. Roll the dough out at thin as possible! We’re talking about 2mm thick.\n5. Set your oven as high as it will go to get the best results.\n6. Keep a close eye on the lahmacun as it bakes. They cook up fast\\!\n7. Store your leftovers in an airtight container or large freezer bag in the fridge for 3-4 days. You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up.\n8. Freezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen. To reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through.\n\nServing: 1pieCalories: 500kcal (25%)Carbohydrates: 72g (24%)Protein: 25g (50%)Fat: 12g (18%)Saturated Fat: 6g (38%)Cholesterol: 48mg (16%)Sodium: 1258mg (55%)Potassium: 648mg (19%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 1172IU (23%)Vitamin C: 48mg (58%)Calcium: 158mg (16%)Iron: 6mg (33%)\n\n*Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.*","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Please read my disclosure policy . Learn how to make this Lahmacun Turkish Meat Pies recipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together! Table of Contents What Is Lahmacun? Ingredients in Lahmacun How to Make Lahmacun Do I Have to Use Homemade Dough? Some Tips How to Serve Leftovers Freezing More Great Recipes To Try Recipe: Lahmacun If you’ve never enjoyed lahmacun , you’re missing out! The perfectly crisp edges and a center loaded with the most flavorful meat mixture is to die for. It’s delicious to enjoy just as is, or you can load it up with some fresh toppings like I did. I know they look intimidating complete with a homemade dough, but with my step-by-step instructions this surprisingly easy treat will come out perfect every time. What Is Lahmacun? To start off, I’ll show you how to pronounce lahmacun: “lah-MAH-joon”. It’s very similar to pizza or flatbread! In fact, some may say this is the Turkish version of a pizza pie . The dough is rolled out nice and thin, then spread with a meat mixture loaded with fresh veggies, flavorful spices, and herbs. It really is incredible. The lahmacun is baked at a very high temperature. This will give you a perfectly browned and crisp crust! It’s enjoyed widely in Turkey as a popular street food that they will actually roll up like a burrito and enjoy with a few fresh toppings such as lemon juice, tomatoes, and parsley. To die for! Ingredients in Lahmacun For the dough: Milk – Any type of milk will work; I used 1%. Make sure it’s lukewarm to the touch but not too hot. If the milk is too hot it will kill the yeast. Sugar – Granulated sugar will work best. We just need a little bit to feed the yeast. Yeast – I used active dry yeast. Store jars of yeast in the freezer so they’ll last longer. All purpose flour – If you use whole wheat flour you’ll have to use only 3 3/4 cups. Salt – I know it seems like a lot of salt, but it’s a big batch of dough. I promise it’s perfectly salted! Vegetable oil – We need a little bit of oil to oil the dough so it doesn’t dry out as it rises. For the meat mixture: Bell peppers – I used green and yellow peppers but, of course, you can use any type you like best. Tomatoes – Any type of tomatoes will work. Onion – I like to use white onion for this recipe because it has a more mild flavor. You can use a yellow or red onion if that’s what you have on hand. Garlic – The more garlic the merrier! Feel free to use more or less as you please. Paprika – I always use smoked paprika! It’s my secret weapon in the kitchen. Chili flakes – You can use more or less depending on how spicy you’d like your lahmacun to be. Cumin – If you don’t have cumin you can use chili powder instead. Parsley – Make sure to use fresh parsley. How to Make Lahmacun Make the dough: Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size. Make the meat mixture: Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands. Assemble the lahmacun: Preheat the oven to 550F degrees, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12″ in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread 1/8 of the meat mixture evenly over the dough leaving about a 1/2″ border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients. Garnish and Serve: Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese. Do I Have to Use Homemade Dough? Looking to save some time? You can actually take a shortcut and make this recipe with store-bought pizza dough! The main difference is that you may end up with a slightly thicker crust, but I promise it will still taste amazing. Some Tips The milk should be warm to the touch- not hot. Make sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life. Roll the dough out at thin as possible! We’re talking about 2mm thick. Set your oven as high as it will go to get the best results. Keep a close eye on the lahmacun as it bakes. They cook up fast! How to Serve This popular street food is typically topped with lettuce, fresh lemon juice, parsley, and tomatoes, then rolled up like a burrito. We added some feta as well and it tasted so good! You can also cut slices like a pizza for easier serving. Lahmacun is really taken to the next level with these simple fresh toppings. You can get creative and top it with your favorite fresh veggies, or you can even leave it plain. Either way I know you will love it! Looking for some dips to serve with your lahmacun? Try these! Best Ever Hummus Homemade Tzatziki Sauce Garlic Sauce Leftovers Store your leftovers in an airtight container or large freezer bag in the fridge for 3-4 days . You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up. Freezing Freezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen. To reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through. More Great Recipes To Try Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Learn how to make this Lahmacun Turkish Meat Pies recipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together! For the crust ▢ 3½ cups milk ▢ 1 teaspoon sugar (granulated) ▢ 1 tablespoon active dry yeast ▢ 5 cups all-purpose flour ▢ 1 tablespoon salt ▢ 1 tablespoon vegetable oil (for oiling the bowl) For meat mixture ▢ 1 pound ground beef ▢ 1 medium yellow bell pepper (roughly chopped) ▢ 1 medium green bell pepper (roughly chopped) ▢ 2 large tomatoes (roughly chopped) ▢ 1 large onion (roughly chopped) ▢ 4 cloves garlic ▢ 1 tablespoon paprika ▢ 1 teaspoon salt ▢ 1 teaspoon pepper ▢ 1 teaspoon red pepper flakes ▢ 1 teaspoon cumin (ground) ▢ 1 handful parsley Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Make the dough: Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size. Make the meat mixture: Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands. Assemble the lahmacun: Preheat the oven to 550℉, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12" in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread ⅛ of the meat mixture evenly over the dough leaving about a ½" border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients. Garnish and Serve: Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese. Tip: To help your dough rise faster, heat up your oven to 200 F degrees, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes. The milk should be warm to the touch- not hot. Make sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life. Roll the dough out at thin as possible! We’re talking about 2mm thick. Set your oven as high as it will go to get the best results. Keep a close eye on the lahmacun as it bakes. They cook up fast! Store your leftovers in an airtight container or large freezer bag in the fridge for 3-4 days. You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up. Freezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen. To reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through. Serving: 1 pie Calories: 500 kcal (25%) Carbohydrates: 72 g (24%) Protein: 25 g (50%) Fat: 12 g (18%) Saturated Fat: 6 g (38%) Cholesterol: 48 mg (16%) Sodium: 1258 mg (55%) Potassium: 648 mg (19%) Fiber: 4 g (17%) Sugar: 9 g (10%) Vitamin A: 1172 IU (23%) Vitamin C: 48 mg (58%) Calcium: 158 mg (16%) Iron: 6 mg (33%) Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Please read my [disclosure policy](https://www.jocooks.com/privacy-policy/). ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%201800'%3E%3C/svg%3E) ![](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-2.jpg) Learn how to make this Lahmacun Turkish Meat Pies recipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together\! Table of Contents [Toggle](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/) - [What Is Lahmacun?](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#What_Is_Lahmacun) - [Ingredients in Lahmacun](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Ingredients_in_Lahmacun) - [How to Make Lahmacun](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#How_to_Make_Lahmacun) - [Do I Have to Use Homemade Dough?](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Do_I_Have_to_Use_Homemade_Dough) - [Some Tips](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Some_Tips) - [How to Serve](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#How_to_Serve) - [Leftovers](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Leftovers) - [Freezing](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Freezing) - [More Great Recipes To Try](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#More_Great_Recipes_To_Try) - [Recipe: Lahmacun](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Lahmacun) View moreView less ![two lahmacun pies stacked garnished with lettuce, tomatoes and feta cheese](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-2-1.jpg) - Pin this recipe for later\! If you’ve never enjoyed lahmacun, you’re missing out! The perfectly crisp edges and a center loaded with the most flavorful meat mixture is to die for. It’s delicious to enjoy just as is, or you can load it up with some fresh toppings like I did. I know they look intimidating complete with a homemade dough, but with my step-by-step instructions this surprisingly easy treat will come out perfect every time. ## What Is Lahmacun? To start off, I’ll show you how to pronounce lahmacun: “lah-MAH-joon”. It’s very similar to pizza or flatbread! In fact, some may say this is the Turkish version of a pizza pie. The dough is rolled out nice and thin, then spread with a meat mixture loaded with fresh veggies, flavorful spices, and herbs. It really is incredible. The lahmacun is baked at a very high temperature. This will give you a perfectly browned and crisp crust! It’s enjoyed widely in Turkey as a popular street food that they will actually roll up like a burrito and enjoy with a few fresh toppings such as lemon juice, tomatoes, and parsley. To die for\! ## Ingredients in Lahmacun ![overhead shot of all ingredients needed to make lahmacun](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%201124'%3E%3C/svg%3E) ![overhead shot of all ingredients needed to make lahmacun](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-ingredients.jpg) ### For the dough: - *Milk –* Any type of milk will work; I used 1%. Make sure it’s lukewarm to the touch but not too hot. If the milk is too hot it will kill the yeast. - *Sugar –* Granulated sugar will work best. We just need a little bit to feed the yeast. - *Yeast –* I used active dry yeast. Store jars of yeast in the freezer so they’ll last longer. - *All purpose flour –* If you use whole wheat flour you’ll have to use only 3 3/4 cups. - *Salt –* I know it seems like a lot of salt, but it’s a big batch of dough. I promise it’s perfectly salted\! - *Vegetable oil –* We need a little bit of oil to oil the dough so it doesn’t dry out as it rises. ### For the meat mixture: - *Bell peppers –* I used green and yellow peppers but, of course, you can use any type you like best. - *Tomatoes –* Any type of tomatoes will work. - *Onion –* I like to use white onion for this recipe because it has a more mild flavor. You can use a yellow or red onion if that’s what you have on hand. - *Garlic –* The more garlic the merrier! Feel free to use more or less as you please. - *Paprika –* I always use smoked paprika! It’s my secret weapon in the kitchen. - *Chili flakes –* You can use more or less depending on how spicy you’d like your lahmacun to be. - *Cumin –* If you don’t have cumin you can use chili powder instead. - *Parsley –* Make sure to use fresh parsley. ## How to Make Lahmacun ![process shots showing how to make lahmacun](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%201470'%3E%3C/svg%3E) ![process shots showing how to make lahmacun](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-process-shots.jpg) 1. Make the dough: Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size. 2. Make the meat mixture: Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands. 3. Assemble the lahmacun: Preheat the oven to 550F degrees, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12″ in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread 1/8 of the meat mixture evenly over the dough leaving about a 1/2″ border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients. 4. Garnish and Serve: Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese. ![a stack of lahmacun pies](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201799'%3E%3C/svg%3E) ![a stack of lahmacun pies](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-4.jpg) ## Do I Have to Use Homemade Dough? Looking to save some time? You can actually take a shortcut and make this recipe with store-bought pizza dough! The main difference is that you may end up with a slightly thicker crust, but I promise it will still taste amazing. ## Some Tips 1. The milk should be warm to the touch- not hot. 2. Make sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life. 3. Roll the dough out at thin as possible! We’re talking about 2mm thick. 4. Set your oven as high as it will go to get the best results. 5. Keep a close eye on the lahmacun as it bakes. They cook up fast\! ![a lahmacun topped with lettuce, tomatoes and feta cheese](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201500'%3E%3C/svg%3E) ![a lahmacun topped with lettuce, tomatoes and feta cheese](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-21.jpg) ## How to Serve This popular street food is typically topped with lettuce, fresh lemon juice, parsley, and tomatoes, then rolled up like a burrito. We added some feta as well and it tasted so good! You can also cut slices like a pizza for easier serving. Lahmacun is really taken to the next level with these simple fresh toppings. You can get creative and top it with your favorite fresh veggies, or you can even leave it plain. Either way I know you will love it\! Looking for some dips to serve with your lahmacun? Try these\! - [Best Ever Hummus](https://www.jocooks.com/recipes/best-ever-hummus/) - [Homemade Tzatziki Sauce](https://www.jocooks.com/recipes/homemade-tzatziki-sauce/) - [Garlic Sauce](https://www.jocooks.com/recipes/instant-pot-chicken-shawarma/) ![a stack of lahmacun pie slices](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201500'%3E%3C/svg%3E) ![a stack of lahmacun pie slices](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-3-1.jpg) ## Leftovers Store your leftovers in an airtight container or large freezer bag in the fridge for 3-4 days. You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up. ## Freezing Freezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen. To reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through. ![a stack of lahmacun pies](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201500'%3E%3C/svg%3E) ![a stack of lahmacun pies](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-1.jpg) ## More Great Recipes To Try - [Turkish Gozleme with Lamb](https://www.jocooks.com/recipes/turkish-gozleme-lamb/) - [Mediterranean Grilled Chicken Salad](https://www.jocooks.com/recipes/mediterranean-grilled-chicken-salad/) - [Greek Chicken Pasta](https://cravinghomecooked.com/greek-chicken-pasta/) - [Mediterranean Orzo Salad](https://www.jocooks.com/recipes/mediterranean-orzo-salad/) - [Mediterranean Couscous Salad](https://www.jocooks.com/recipes/mediterranean-couscous-salad/) Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. ![side view close up shot of lahmacun](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E) ![side view close up shot of lahmacun](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-2-1-750x750.jpg) 4\.58 from 14 votes ## Lahmacun Prep 30 minutes minutes Resting Time 1 hour hour Cook 1 hour hour Total 2 hours hours 30 minutes minutes 8 [Rate Recipe](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#respond) [Print Recipe](https://www.jocooks.com/wprm_print/lahmacun) - Pin for Later Learn how to make this Lahmacun Turkish Meat Pies recipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together\! ### Video US Customary Metric ### Ingredients #### For the crust - ▢ 3\½ cups milk - ▢ 1 teaspoon sugar (granulated) - ▢ 1 tablespoon [active dry yeast](http://amzn.to/2n74B7m) - ▢ 5 cups all-purpose flour - ▢ 1 tablespoon salt - ▢ 1 tablespoon vegetable oil (for oiling the bowl) #### For meat mixture - ▢ 1 pound ground beef - ▢ 1 medium yellow bell pepper (roughly chopped) - ▢ 1 medium green bell pepper (roughly chopped) - ▢ 2 large tomatoes (roughly chopped) - ▢ 1 large onion (roughly chopped) - ▢ 4 cloves garlic - ▢ 1 tablespoon [paprika](http://amzn.to/2mpwasp) - ▢ 1 teaspoon salt - ▢ 1 teaspoon pepper - ▢ 1 teaspoon [red pepper flakes](https://amzn.to/2Hj2MyW) - ▢ 1 teaspoon [cumin](https://amzn.to/2Ell3d3) (ground) - ▢ 1 handful parsley Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. ### Instructions - Make the dough: Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size. - Make the meat mixture: Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands. - Assemble the lahmacun: Preheat the oven to 550℉, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12" in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread ⅛ of the meat mixture evenly over the dough leaving about a \½" border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients. - Garnish and Serve: Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese. ### Equipment - [Aluminum Baking Sheet (2 pack)](https://amzn.to/2yxpRXF) - [KitchenAid 7-cup Food Processor](https://amzn.to/2QEGFEu) ### Notes 1. Tip: To help your dough rise faster, heat up your oven to 200 F degrees, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes. 2. The milk should be warm to the touch- not hot. 3. Make sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life. 4. Roll the dough out at thin as possible! We’re talking about 2mm thick. 5. Set your oven as high as it will go to get the best results. 6. Keep a close eye on the lahmacun as it bakes. They cook up fast\! 7. Store your leftovers in an airtight container or large freezer bag in the fridge for 3-4 days. You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up. 8. Freezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen. To reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through. ### Nutrition Information Serving: 1pieCalories: 500kcal (25%)Carbohydrates: 72g (24%)Protein: 25g (50%)Fat: 12g (18%)Saturated Fat: 6g (38%)Cholesterol: 48mg (16%)Sodium: 1258mg (55%)Potassium: 648mg (19%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 1172IU (23%)Vitamin C: 48mg (58%)Calcium: 158mg (16%)Iron: 6mg (33%) © Author [Joanna Cismaru](https://www.jocooks.com/about/) Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations. ![side view close up shot of lahmacun](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E) ![side view close up shot of lahmacun](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-2-1-750x750.jpg) ## Did You Make This? We love seeing what you made! 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Readable Markdown	This post may contain affiliate links. Please read my [disclosure policy](https://www.jocooks.com/privacy-policy/). Learn how to make this Lahmacun Turkish Meat Pies recipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together\! Table of Contents - [What Is Lahmacun?](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#What_Is_Lahmacun) - [Ingredients in Lahmacun](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Ingredients_in_Lahmacun) - [How to Make Lahmacun](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#How_to_Make_Lahmacun) - [Do I Have to Use Homemade Dough?](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Do_I_Have_to_Use_Homemade_Dough) - [Some Tips](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Some_Tips) - [How to Serve](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#How_to_Serve) - [Leftovers](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Leftovers) - [Freezing](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Freezing) - [More Great Recipes To Try](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#More_Great_Recipes_To_Try) - [Recipe: Lahmacun](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#Lahmacun) ![two lahmacun pies stacked garnished with lettuce, tomatoes and feta cheese](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-2-1.jpg) If you’ve never enjoyed lahmacun, you’re missing out! The perfectly crisp edges and a center loaded with the most flavorful meat mixture is to die for. It’s delicious to enjoy just as is, or you can load it up with some fresh toppings like I did. I know they look intimidating complete with a homemade dough, but with my step-by-step instructions this surprisingly easy treat will come out perfect every time. ## What Is Lahmacun? To start off, I’ll show you how to pronounce lahmacun: “lah-MAH-joon”. It’s very similar to pizza or flatbread! In fact, some may say this is the Turkish version of a pizza pie. The dough is rolled out nice and thin, then spread with a meat mixture loaded with fresh veggies, flavorful spices, and herbs. It really is incredible. The lahmacun is baked at a very high temperature. This will give you a perfectly browned and crisp crust! It’s enjoyed widely in Turkey as a popular street food that they will actually roll up like a burrito and enjoy with a few fresh toppings such as lemon juice, tomatoes, and parsley. To die for\! ## Ingredients in Lahmacun ![overhead shot of all ingredients needed to make lahmacun](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-ingredients.jpg) ### For the dough: - *Milk –* Any type of milk will work; I used 1%. Make sure it’s lukewarm to the touch but not too hot. If the milk is too hot it will kill the yeast. - *Sugar –* Granulated sugar will work best. We just need a little bit to feed the yeast. - *Yeast –* I used active dry yeast. Store jars of yeast in the freezer so they’ll last longer. - *All purpose flour –* If you use whole wheat flour you’ll have to use only 3 3/4 cups. - *Salt –* I know it seems like a lot of salt, but it’s a big batch of dough. I promise it’s perfectly salted\! - *Vegetable oil –* We need a little bit of oil to oil the dough so it doesn’t dry out as it rises. ### For the meat mixture: - *Bell peppers –* I used green and yellow peppers but, of course, you can use any type you like best. - *Tomatoes –* Any type of tomatoes will work. - *Onion –* I like to use white onion for this recipe because it has a more mild flavor. You can use a yellow or red onion if that’s what you have on hand. - *Garlic –* The more garlic the merrier! Feel free to use more or less as you please. - *Paprika –* I always use smoked paprika! It’s my secret weapon in the kitchen. - *Chili flakes –* You can use more or less depending on how spicy you’d like your lahmacun to be. - *Cumin –* If you don’t have cumin you can use chili powder instead. - *Parsley –* Make sure to use fresh parsley. ## How to Make Lahmacun ![process shots showing how to make lahmacun](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-process-shots.jpg) 1. Make the dough: Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size. 2. Make the meat mixture: Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands. 3. Assemble the lahmacun: Preheat the oven to 550F degrees, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12″ in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread 1/8 of the meat mixture evenly over the dough leaving about a 1/2″ border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients. 4. Garnish and Serve: Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese. ![a stack of lahmacun pies](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-4.jpg) ## Do I Have to Use Homemade Dough? Looking to save some time? You can actually take a shortcut and make this recipe with store-bought pizza dough! The main difference is that you may end up with a slightly thicker crust, but I promise it will still taste amazing. ## Some Tips 1. The milk should be warm to the touch- not hot. 2. Make sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life. 3. Roll the dough out at thin as possible! We’re talking about 2mm thick. 4. Set your oven as high as it will go to get the best results. 5. Keep a close eye on the lahmacun as it bakes. They cook up fast\! ![a lahmacun topped with lettuce, tomatoes and feta cheese](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-21.jpg) ## How to Serve This popular street food is typically topped with lettuce, fresh lemon juice, parsley, and tomatoes, then rolled up like a burrito. We added some feta as well and it tasted so good! You can also cut slices like a pizza for easier serving. Lahmacun is really taken to the next level with these simple fresh toppings. You can get creative and top it with your favorite fresh veggies, or you can even leave it plain. Either way I know you will love it\! Looking for some dips to serve with your lahmacun? Try these\! - [Best Ever Hummus](https://www.jocooks.com/recipes/best-ever-hummus/) - [Homemade Tzatziki Sauce](https://www.jocooks.com/recipes/homemade-tzatziki-sauce/) - [Garlic Sauce](https://www.jocooks.com/recipes/instant-pot-chicken-shawarma/) ![a stack of lahmacun pie slices](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-3-1.jpg) ## Leftovers Store your leftovers in an airtight container or large freezer bag in the fridge for 3-4 days. You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up. ## Freezing Freezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen. To reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through. ![a stack of lahmacun pies](https://www.jocooks.com/wp-content/uploads/2013/05/lahmacun-1-1.jpg) ## More Great Recipes To Try Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Learn how to make this Lahmacun Turkish Meat Pies recipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together\! #### For the crust - ▢ 3\½ cups milk - ▢ 1 teaspoon sugar (granulated) - ▢ 1 tablespoon [active dry yeast](http://amzn.to/2n74B7m) - ▢ 5 cups all-purpose flour - ▢ 1 tablespoon salt - ▢ 1 tablespoon vegetable oil (for oiling the bowl) #### For meat mixture - ▢ 1 pound ground beef - ▢ 1 medium yellow bell pepper (roughly chopped) - ▢ 1 medium green bell pepper (roughly chopped) - ▢ 2 large tomatoes (roughly chopped) - ▢ 1 large onion (roughly chopped) - ▢ 4 cloves garlic - ▢ 1 tablespoon [paprika](http://amzn.to/2mpwasp) - ▢ 1 teaspoon salt - ▢ 1 teaspoon pepper - ▢ 1 teaspoon [red pepper flakes](https://amzn.to/2Hj2MyW) - ▢ 1 teaspoon [cumin](https://amzn.to/2Ell3d3) (ground) - ▢ 1 handful parsley Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/lahmacun-or-turkish-meat-pies/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. - Make the dough: Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size. - Make the meat mixture: Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands. - Assemble the lahmacun: Preheat the oven to 550℉, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12" in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread ⅛ of the meat mixture evenly over the dough leaving about a \½" border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients. - Garnish and Serve: Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese. 1. Tip: To help your dough rise faster, heat up your oven to 200 F degrees, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes. 2. The milk should be warm to the touch- not hot. 3. Make sure the yeast froths up well in the milk. If it doesn’t, the dough will not work! You’ll need to buy a new jar. Store the yeast in the freezer for a longer shelf life. 4. Roll the dough out at thin as possible! We’re talking about 2mm thick. 5. Set your oven as high as it will go to get the best results. 6. Keep a close eye on the lahmacun as it bakes. They cook up fast\! 7. Store your leftovers in an airtight container or large freezer bag in the fridge for 3-4 days. You can reheat in the microwave, but like pizza, you’ll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up. 8. Freezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen. To reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through. Serving: 1pieCalories: 500kcal (25%)Carbohydrates: 72g (24%)Protein: 25g (50%)Fat: 12g (18%)Saturated Fat: 6g (38%)Cholesterol: 48mg (16%)Sodium: 1258mg (55%)Potassium: 648mg (19%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 1172IU (23%)Vitamin C: 48mg (58%)Calcium: 158mg (16%)Iron: 6mg (33%) Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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