🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 177 (from laksa019)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa177.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.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe","crawl_time":1775868457,"first_indexed_time":1601036649,"http_code":200,"src_unparsed":"com,kaveyeats!www,\/homemade-lahmacun-lamb-flatbreads-easy-recipe s443","src_root_hash":"4923765550249623177","history_drop_reason":null,"meta_title":"Kavey Eats » Homemade Lahmacun | An Easy Recipe for Turkish Spiced Lamb Flatbreads","meta_descriptions":[],"attrs_boilerpipe_text":"Homemade Lahmacun | An Easy Recipe for Turkish Spiced Lamb Flatbreads\nI adore\nlahmacun\n! Circular flatbreads topped with a thin spread of spiced lamb and baked fast and hot until they are crisp, these delicious pizza-like treats originated in the Ottoman Empire, especially Armenia, Iraq, Lebanon, Syria and Turkey. The name comes from the Arabic\nlahm b’ajin\n(meat with dough) –\nlahmacun\nin Turkish.\nFor me,\nlahmacun\nare most strongly associated with Turkey, perhaps because I came to know and love them through the Turkish restaurants of London. We have visited Turkey on our travels and eaten delicious food there, which prompted us to seek out the cuisine at home, and that’s when we fell in love with\nlahmacun\n.\nIn Turkish restaurants\nlahmacun\nis usually served with a huge pile of fresh salad. I like to cut my\nlahmacun\nin half and fold it around a mix of salad ingredients, eating it with my hands. For the salad, I recommend as a minimum fresh, ripe tomatoes, diced cucumber, and fresh green herbs – my favourites are coriander and mint, but parsley is also popular. To these, you might also add a wider selection of herbs, rocket leaves, crisp lettuce, thinly sliced spring onion or red onion, sliced red cabbage, grated carrot and sliced chillies – fresh or pickled (the latter are often sold as kebab chillies).\nThis dough recipe is really simple – just combine the ingredients and knead briefly until you have a smooth dough. It’s an un-yeasted flatbread dough, so no extra kneading is necessary and if you make it first (as per my recipe), by the time you’ve made the quick lamb topping and chopped your salad ingredients, the dough is ready to go.\nWe tested a few options using readymade doughs and breads – including pizza dough, tortillas and pita breads – but none came close to the home made dough in texture.\nTraditionally, lahmacuns are baked in a tandoor or stone oven, but you can absolutely make them in a domestic oven, laying your lamb-topped dough straight onto a hot baking tray or pizza stone. If you do have a dedicated pizza oven that reaches higher temperatures, you’ll need to adjust the cooking time accordingly.\nSumac is a spice made from a ground berry, that adds a light, refreshing citrus note.\nThere are many recipes on the web for lahmacun, featuring a spiced lamb topping with a long list of ingredients. This is my quick version which makes use of ready-made harissa to very good effect. \nAs lahmacun are best served hot from the oven, we serve these in turn around the table, as each one comes out of the oven. \nServings\n8\nlahmacuns (feeds 4)\nFor the dough\n150\ngrams\nwhite bread flour\n150\ngrams\nplain flour\n250\nml\nwater\nExtra flour for dusting during rolling\nFor the lamb topping\n250\ngrams\nminced lamb\n1\nlevel tbsp\nharissa paste (see Notes)\n1\nclove\ngarlic (or 1 teaspoon ready grated from a jar)\n40\ngrams\nfresh tomato (or 1 teaspoon tomato puree + 1 tablespoon water)\n¼\nred onion\nGenerous grind of black pepper\nFor the salad\n4-5\nmedium tomatoes, chopped\n1\nlarge bunch\nfresh herbs of you choice (I like coriander and mint)\n(Optional) Half a cucumber, cored and finely diced\n(Optional) Half a small red onion, thinly sliced\n(Optional) rocket leaves\n(Optional) crisp lettuce, chopped\n(Optional) raw carrot, grated\n(Optional) fresh chilli, very finely sliced\n(Optional) pickled chilli, sliced\n(Optional) dried sumac, for garnish\nFor the harissa paste, we use Belazu apricot harissa, which has a wonderful rich flavour. \nUsing a food processor to make the lamb topping makes this recipe quick and easy. If you don't have a food processor, you can mix the topping by hand (finely dicing tomatoes, red onions and garlic before adding). Do try and break the minced lamb down as much as you can, so it really combines with the flavouring ingredients. \nMake lahmacun dough\nCombine ingredients thoroughly into a smooth soft dough. \nPrepare lamb topping\nPlace all the lamb topping ingredients into a food processor and blend until fully combined. \nPrepare salad\nChop the salad ingredients, and have them ready before you assemble and cook the lahmacuns.\nAssemble and cook lahmacun\nPlace baking tray or pizza stone in your oven and preheat to 220 °C.\nDivide the dough into 8 equal portions\nFlour surface before rolling a portion of dough into a circle, about 20-23 cm (8-9 inches) in diameter. If you find it easier, pick up the dough and gently pull and stretch around the edges.\nDivide the lamb topping into 8 portions, and spread a portion onto the dough. Use your fingers...\n... or the back of the spoon to smear the topping evenly across the surface.\nCarefully transfer the lahmacun onto the preheated oven tray or pizza stone, return to the oven and bake for about 6-8 minutes, until the lamb is cooked and the edges of the flatbread start to show some colour.\nServe\nTake the lahmacun from the oven and onto a plate, pile your chosen salad ingredients over it, add a generous sprinkle of sumac on top, and serve hot. \nI like to fold mine in half and cut it into two pieces, which I eat with my hands. \nYou may have spotted pickled jalapeños, pickled green chillis and a vibrant pink pickle in the salad topping on some of the lahmacuns. These are from my friend Kamran at\nTaste of Persia\n, and the pink pickle is one he makes himself – it’s pickled turnip with a little beetroot for natural colouring. Last time Pete and I made lahmacun for lunch (and I photographed them for this post) we had some of Kamran’s mixed salad leftover in the fridge from the night before, so we added these to our mixed salad topping.\nPin for later:","attrs_markdown":"- [Home](https:\/\/www.kaveyeats.com\/)\n- [About](https:\/\/www.kaveyeats.com\/about)\n- [Work With Me](https:\/\/www.kaveyeats.com\/work-with-me)\n- [Contact](https:\/\/www.kaveyeats.com\/contact)\n- [Search](https:\/\/www.kaveyeats.com\/find)\n- [Privacy Policy](https:\/\/www.kaveyeats.com\/privacy-policy)\n\n[![logo](https:\/\/www.kaveyeats.com\/wp-content\/themes\/f2-kaveyeats\/library\/images\/K_LEFT_crop.jpg)](https:\/\/www.kaveyeats.com\/)\n\n- [Travel](https:\/\/www.kaveyeats.com\/category\/travel)\n  - [Destination](https:\/\/www.kaveyeats.com\/category\/travel\/destination)\n  - [Travel Planning](https:\/\/www.kaveyeats.com\/category\/travel\/travel-planning)\n  - [Hotel](https:\/\/www.kaveyeats.com\/category\/travel\/hotel)\n  - [Travel Quote](https:\/\/www.kaveyeats.com\/category\/travel\/travel-quote)\n- [Eat In](https:\/\/www.kaveyeats.com\/category\/eat-in)\n  - [Recipe](https:\/\/www.kaveyeats.com\/category\/eat-in\/recipe)\n  - [Cookbook Recipe](https:\/\/www.kaveyeats.com\/category\/eat-in\/cookbook-recipe)\n  - [Cookery Book](https:\/\/www.kaveyeats.com\/category\/eat-in\/cookery-book)\n  - [Cookery Class](https:\/\/www.kaveyeats.com\/category\/eat-in\/cookery-class)\n  - [Kitchen Equipment](https:\/\/www.kaveyeats.com\/category\/eat-in\/kitchen-equipment)\n- [Eat Out](https:\/\/www.kaveyeats.com\/category\/eat-out)\n  - [Restaurant](https:\/\/www.kaveyeats.com\/category\/eat-out\/restaurant)\n- [Drink](https:\/\/www.kaveyeats.com\/category\/drink)\n- [Read](https:\/\/www.kaveyeats.com\/category\/read)\n  - [Attended](https:\/\/www.kaveyeats.com\/category\/attend)\n  - [Misc](https:\/\/www.kaveyeats.com\/category\/misc)\n- [Grow](https:\/\/www.kaveyeats.com\/category\/grow)\n- [Craft](https:\/\/www.kaveyeats.com\/category\/craft)\n\n[Grasmere Gingerbread Recipe](https:\/\/www.kaveyeats.com\/grasmere-gingerbread-recipe) [Lockdown Silver Linings \\| Taste Of Persia Food Delivery](https:\/\/www.kaveyeats.com\/lockdown-silver-linings-taste-of-persia-food-delivery)\n\n# [Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe \"Homemade Lahmacun | An Easy Recipe for Turkish Spiced Lamb Flatbreads\")\nJune 27, 2020\n\n[8 comments](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe#comments)\n\nI adore *lahmacun*! Circular flatbreads topped with a thin spread of spiced lamb and baked fast and hot until they are crisp, these delicious pizza-like treats originated in the Ottoman Empire, especially Armenia, Iraq, Lebanon, Syria and Turkey. The name comes from the Arabic *lahm b’ajin* (meat with dough) – *lahmacun* in Turkish.\n\nFor me, *lahmacun* are most strongly associated with Turkey, perhaps because I came to know and love them through the Turkish restaurants of London. We have visited Turkey on our travels and eaten delicious food there, which prompted us to seek out the cuisine at home, and that’s when we fell in love with *lahmacun*.\n\nIn Turkish restaurants *lahmacun* is usually served with a huge pile of fresh salad. I like to cut my *lahmacun* in half and fold it around a mix of salad ingredients, eating it with my hands. For the salad, I recommend as a minimum fresh, ripe tomatoes, diced cucumber, and fresh green herbs – my favourites are coriander and mint, but parsley is also popular. To these, you might also add a wider selection of herbs, rocket leaves, crisp lettuce, thinly sliced spring onion or red onion, sliced red cabbage, grated carrot and sliced chillies – fresh or pickled (the latter are often sold as kebab chillies).\n\n[![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-x-680x525.jpg)](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-x.jpg)\n\nThis dough recipe is really simple – just combine the ingredients and knead briefly until you have a smooth dough. It’s an un-yeasted flatbread dough, so no extra kneading is necessary and if you make it first (as per my recipe), by the time you’ve made the quick lamb topping and chopped your salad ingredients, the dough is ready to go.\n\nWe tested a few options using readymade doughs and breads – including pizza dough, tortillas and pita breads – but none came close to the home made dough in texture.\n\n[![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-PIN-3-500x750.jpg)](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-PIN-3.jpg)\n\nTraditionally, lahmacuns are baked in a tandoor or stone oven, but you can absolutely make them in a domestic oven, laying your lamb-topped dough straight onto a hot baking tray or pizza stone. If you do have a dedicated pizza oven that reaches higher temperatures, you’ll need to adjust the cooking time accordingly.\n\nSumac is a spice made from a ground berry, that adds a light, refreshing citrus note.\n\n![](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-125341-150x150.jpg)\n\n[Print](https:\/\/www.kaveyeats.com\/wprm_print\/homemade-lahmacun)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.kaveyeats.com%2Fhomemade-lahmacun-lamb-flatbreads-easy-recipe&media=https%3A%2F%2Fwww.kaveyeats.com%2Fwp-content%2Fuploads%2F2020%2F09%2FHomemade-lahmacun-125341.jpg&description=Homemade+Lahmacun&is_video=false)\n\n5 from 1 vote\n## Homemade Lahmacun\nThere are many recipes on the web for lahmacun, featuring a spiced lamb topping with a long list of ingredients. This is my quick version which makes use of ready-made harissa to very good effect.\n\nAs lahmacun are best served hot from the oven, we serve these in turn around the table, as each one comes out of the oven.\n\nServings 8 lahmacuns (feeds 4)\n\n### Ingredients\n#### For the dough\n- 150 grams white bread flour\n- 150 grams plain flour\n- 250 ml water\n- Extra flour for dusting during rolling\n\n#### For the lamb topping\n- 250 grams minced lamb\n- 1 level tbsp harissa paste (see Notes)\n- 1 clove garlic (or 1 teaspoon ready grated from a jar)\n- 40 grams fresh tomato (or 1 teaspoon tomato puree + 1 tablespoon water)\n- ¼ red onion\n- Generous grind of black pepper\n\n#### For the salad\n- 4-5 medium tomatoes, chopped\n- 1 large bunch fresh herbs of you choice (I like coriander and mint)\n- (Optional) Half a cucumber, cored and finely diced\n- (Optional) Half a small red onion, thinly sliced\n- (Optional) rocket leaves\n- (Optional) crisp lettuce, chopped\n- (Optional) raw carrot, grated\n- (Optional) fresh chilli, very finely sliced\n- (Optional) pickled chilli, sliced\n- (Optional) dried sumac, for garnish\n\n### Notes\nFor the harissa paste, we use Belazu apricot harissa, which has a wonderful rich flavour.\n\nUsing a food processor to make the lamb topping makes this recipe quick and easy. If you don't have a food processor, you can mix the topping by hand (finely dicing tomatoes, red onions and garlic before adding). Do try and break the minced lamb down as much as you can, so it really combines with the flavouring ingredients.\n\n### Instructions\n#### Make lahmacun dough\n- Combine ingredients thoroughly into a smooth soft dough.\n\n#### Prepare lamb topping\n- Place all the lamb topping ingredients into a food processor and blend until fully combined.\n  ![The lamb topping for lahmacun recipe](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-120644-350x280.jpg)\n\n#### Prepare salad\n- Chop the salad ingredients, and have them ready before you assemble and cook the lahmacuns.\n  ![](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-120500-350x438.jpg)\n\n#### Assemble and cook lahmacun\n- Place baking tray or pizza stone in your oven and preheat to 220 °C.\n- Divide the dough into 8 equal portions\n- Flour surface before rolling a portion of dough into a circle, about 20-23 cm (8-9 inches) in diameter. If you find it easier, pick up the dough and gently pull and stretch around the edges.\n- Divide the lamb topping into 8 portions, and spread a portion onto the dough. Use your fingers...\n  ![Spreading lamb topping onto dough using fingers](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-123306-350x280.jpg)\n- ... or the back of the spoon to smear the topping evenly across the surface.\n  ![Spreading lamb topping onto dough using the back of a spoon](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-183248-350x280.jpg)\n- Carefully transfer the lahmacun onto the preheated oven tray or pizza stone, return to the oven and bake for about 6-8 minutes, until the lamb is cooked and the edges of the flatbread start to show some colour.\n\n#### Serve\n- Take the lahmacun from the oven and onto a plate, pile your chosen salad ingredients over it, add a generous sprinkle of sumac on top, and serve hot.\n  \n  I like to fold mine in half and cut it into two pieces, which I eat with my hands.\n  ![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-191243-350x438.jpg)\n\nYou may have spotted pickled jalapeños, pickled green chillis and a vibrant pink pickle in the salad topping on some of the lahmacuns. These are from my friend Kamran at [Taste of Persia](https:\/\/www.instagram.com\/taste_ofpersia\/), and the pink pickle is one he makes himself – it’s pickled turnip with a little beetroot for natural colouring. Last time Pete and I made lahmacun for lunch (and I photographed them for this post) we had some of Kamran’s mixed salad leftover in the fridge from the night before, so we added these to our mixed salad topping.\n\n**Pin for later:**\n\n[![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-PIN-2-500x750.jpg)](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-PIN-2.jpg)\n\n[Kavey Eats](https:\/\/www.kaveyeats.com\/)\n\nPosted by\n\n[Kavita Favelle](https:\/\/www.kaveyeats.com\/) on\n\nNovember 2, 2020\n\nCategory: [Eat In](https:\/\/www.kaveyeats.com\/category\/eat-in) ([Recipe](https:\/\/www.kaveyeats.com\/category\/eat-in\/recipe))Cuisine: [Middle Eastern](https:\/\/www.kaveyeats.com\/cuisine\/middle-eastern), [Turkish](https:\/\/www.kaveyeats.com\/cuisine\/turkish)Ingredient: [Flour](https:\/\/www.kaveyeats.com\/ingredient\/flour), [Harissa Paste](https:\/\/www.kaveyeats.com\/ingredient\/harissa-paste), [Lamb](https:\/\/www.kaveyeats.com\/ingredient\/lamb)\n\n### [Please leave a comment - I love hearing from you\\!](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe#respond)8 Comments to \"Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads\"\n1. Katie\n   \n   [June 27th, 2020](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-761938)\n   \n   These look so good and so easy! I’ll have to try the next time I can have people over.\n   \n   [Reply](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=761938#respond)\n   kaveyeats\n   \n   [July 3rd, 2020](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-763792)\n   \n   Very simple!:-)\n   \n   [Reply](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=763792#respond)\n2. [Snigdha (Snig's Kitchen)](https:\/\/snigskitchen.blogspot.com\/)\n   \n   [June 29th, 2020](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-762600)\n   \n   Hi Kavey,  \n    I adore Lahmacun too! I get it from either the Turkish grocery locally with a bakery attached or from one of the Turkish cafes in Lewisham.  \n    I’d never thought of making it myself before. But your recipe is one I think I can do justice to (I’m terrible at baking!).  \n    Thanks for sharing a recipe for one of my favourite dishes\\!  \n    Love Snigdha\n   \n   [Reply](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=762600#respond)\n   kaveyeats\n   \n   [June 29th, 2020](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-762611)\n   \n   Hello my dear, I miss being able to get it hot and fresh from London restaurants so was determined to create a quick and tasty recipe! 😘 I hope you like it too\\!\n   \n   [Reply](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=762611#respond)\n3. [Chloe Edges](https:\/\/feastgloriousfeast.com\/)\n   \n   [July 17th, 2020](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-768081)\n   \n   This is entirely new information despite having been to Turkey 4 or 5 times! I’ve eaten pide and gozleme a lot but never these. Another one to add to my growing list of meals to try for sure\\!\n   \n   [Reply](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=768081#respond)\n   kaveyeats\n   \n   [January 11th, 2021](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-798156)\n   \n   Maybe it’s regional as to what kind of bread and lamb is most popular?\n   \n   [Reply](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=798156#respond)\n4. [Emma](http:\/\/foodieexplorers.co.uk\/)\n   \n   [July 21st, 2020](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-769217)\n   \n   Will need to try this, will remind me of Berlin\n   \n   [Reply](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=769217#respond)\n   kaveyeats\n   \n   [January 11th, 2021](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-798157)\n   \n   One of the Turkish restaurants we used to love in Finchley was run by a Turkish man and his German wife, they closed many years ago but their lahmacun was so good. He had originally moved to Germany from Turkey before coming to the UK.\n   \n   [Reply](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=798157#respond)\n### Please leave a comment - I love hearing from you! [Cancel reply](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe#respond)\n\n[Grasmere Gingerbread Recipe](https:\/\/www.kaveyeats.com\/grasmere-gingerbread-recipe) [Lockdown Silver Linings \\| Taste Of Persia Food Delivery](https:\/\/www.kaveyeats.com\/lockdown-silver-linings-taste-of-persia-food-delivery)\n\n#### Search\n[Find posts](https:\/\/www.kaveyeats.com\/find) by category, tag cloud or date.\n\n#### Follow Me\nSubscribe to [Kavey Eats' RSS feed](http:\/\/kaveyeats.com\/feed).  \n Follow [Kavey on Instagram](https:\/\/instagram.com\/kaveyf\/).  \n Follow [Kavey on BSky](https:\/\/bsky.app\/profile\/kavey.bsky.social).  \n Like  [Kavey Eats' FaceBook page](https:\/\/www.facebook.com\/KaveyEats).  \n Visit [Kavey Eats' Pinterest boards](https:\/\/pinterest.com\/KaveyEats\/).\n\n#### Affiliate Links\nSome of our content includes Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases. This will not cost you any extra in your purchases.  \n • [Amazon UK](https:\/\/www.amazon.co.uk\/?_encoding=UTF8&camp=1634&creative=19450&linkCode=ur2&tag=kaveat-21)\n\n© 2006 - 2026 [Kavita Favelle](https:\/\/www.kaveyeats.com\/)","attrs_readable_markdown":"## [Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https:\/\/www.kaveyeats.com\/homemade-lahmacun-lamb-flatbreads-easy-recipe \"Homemade Lahmacun | An Easy Recipe for Turkish Spiced Lamb Flatbreads\")\nI adore *lahmacun*! Circular flatbreads topped with a thin spread of spiced lamb and baked fast and hot until they are crisp, these delicious pizza-like treats originated in the Ottoman Empire, especially Armenia, Iraq, Lebanon, Syria and Turkey. The name comes from the Arabic *lahm b’ajin* (meat with dough) – *lahmacun* in Turkish.\n\nFor me, *lahmacun* are most strongly associated with Turkey, perhaps because I came to know and love them through the Turkish restaurants of London. We have visited Turkey on our travels and eaten delicious food there, which prompted us to seek out the cuisine at home, and that’s when we fell in love with *lahmacun*.\n\nIn Turkish restaurants *lahmacun* is usually served with a huge pile of fresh salad. I like to cut my *lahmacun* in half and fold it around a mix of salad ingredients, eating it with my hands. For the salad, I recommend as a minimum fresh, ripe tomatoes, diced cucumber, and fresh green herbs – my favourites are coriander and mint, but parsley is also popular. To these, you might also add a wider selection of herbs, rocket leaves, crisp lettuce, thinly sliced spring onion or red onion, sliced red cabbage, grated carrot and sliced chillies – fresh or pickled (the latter are often sold as kebab chillies).\n\n[![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-x-680x525.jpg)](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-x.jpg)\n\nThis dough recipe is really simple – just combine the ingredients and knead briefly until you have a smooth dough. It’s an un-yeasted flatbread dough, so no extra kneading is necessary and if you make it first (as per my recipe), by the time you’ve made the quick lamb topping and chopped your salad ingredients, the dough is ready to go.\n\nWe tested a few options using readymade doughs and breads – including pizza dough, tortillas and pita breads – but none came close to the home made dough in texture.\n\n[![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-PIN-3-500x750.jpg)](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-PIN-3.jpg)\n\nTraditionally, lahmacuns are baked in a tandoor or stone oven, but you can absolutely make them in a domestic oven, laying your lamb-topped dough straight onto a hot baking tray or pizza stone. If you do have a dedicated pizza oven that reaches higher temperatures, you’ll need to adjust the cooking time accordingly.\n\nSumac is a spice made from a ground berry, that adds a light, refreshing citrus note.\n\nThere are many recipes on the web for lahmacun, featuring a spiced lamb topping with a long list of ingredients. This is my quick version which makes use of ready-made harissa to very good effect.\n\nAs lahmacun are best served hot from the oven, we serve these in turn around the table, as each one comes out of the oven.\n\nServings 8 lahmacuns (feeds 4)\n\n#### For the dough\n- 150 grams white bread flour\n- 150 grams plain flour\n- 250 ml water\n- Extra flour for dusting during rolling\n\n#### For the lamb topping\n- 250 grams minced lamb\n- 1 level tbsp harissa paste (see Notes)\n- 1 clove garlic (or 1 teaspoon ready grated from a jar)\n- 40 grams fresh tomato (or 1 teaspoon tomato puree + 1 tablespoon water)\n- ¼ red onion\n- Generous grind of black pepper\n\n#### For the salad\n- 4-5 medium tomatoes, chopped\n- 1 large bunch fresh herbs of you choice (I like coriander and mint)\n- (Optional) Half a cucumber, cored and finely diced\n- (Optional) Half a small red onion, thinly sliced\n- (Optional) rocket leaves\n- (Optional) crisp lettuce, chopped\n- (Optional) raw carrot, grated\n- (Optional) fresh chilli, very finely sliced\n- (Optional) pickled chilli, sliced\n- (Optional) dried sumac, for garnish\n\nFor the harissa paste, we use Belazu apricot harissa, which has a wonderful rich flavour.\n\nUsing a food processor to make the lamb topping makes this recipe quick and easy. If you don't have a food processor, you can mix the topping by hand (finely dicing tomatoes, red onions and garlic before adding). Do try and break the minced lamb down as much as you can, so it really combines with the flavouring ingredients.\n\n#### Make lahmacun dough\n- Combine ingredients thoroughly into a smooth soft dough.\n\n#### Prepare lamb topping\n- Place all the lamb topping ingredients into a food processor and blend until fully combined.\n  ![The lamb topping for lahmacun recipe](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-120644-350x280.jpg)\n\n#### Prepare salad\n- Chop the salad ingredients, and have them ready before you assemble and cook the lahmacuns.\n  ![](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-120500-350x438.jpg)\n\n#### Assemble and cook lahmacun\n- Place baking tray or pizza stone in your oven and preheat to 220 °C.\n- Divide the dough into 8 equal portions\n- Flour surface before rolling a portion of dough into a circle, about 20-23 cm (8-9 inches) in diameter. If you find it easier, pick up the dough and gently pull and stretch around the edges.\n- Divide the lamb topping into 8 portions, and spread a portion onto the dough. Use your fingers...\n  ![Spreading lamb topping onto dough using fingers](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-123306-350x280.jpg)\n- ... or the back of the spoon to smear the topping evenly across the surface.\n  ![Spreading lamb topping onto dough using the back of a spoon](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-183248-350x280.jpg)\n- Carefully transfer the lahmacun onto the preheated oven tray or pizza stone, return to the oven and bake for about 6-8 minutes, until the lamb is cooked and the edges of the flatbread start to show some colour.\n\n#### Serve\n- Take the lahmacun from the oven and onto a plate, pile your chosen salad ingredients over it, add a generous sprinkle of sumac on top, and serve hot.\n  \n  I like to fold mine in half and cut it into two pieces, which I eat with my hands.\n  ![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-191243-350x438.jpg)\n\nYou may have spotted pickled jalapeños, pickled green chillis and a vibrant pink pickle in the salad topping on some of the lahmacuns. These are from my friend Kamran at [Taste of Persia](https:\/\/www.instagram.com\/taste_ofpersia\/), and the pink pickle is one he makes himself – it’s pickled turnip with a little beetroot for natural colouring. Last time Pete and I made lahmacun for lunch (and I photographed them for this post) we had some of Kamran’s mixed salad leftover in the fridge from the night before, so we added these to our mixed salad topping.\n\n**Pin for later:**\n\n[![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-PIN-2-500x750.jpg)](https:\/\/www.kaveyeats.com\/wp-content\/uploads\/2020\/09\/Homemade-lahmacun-PIN-2.jpg)","meta_canonical":null}

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Boilerpipe Text	Homemade Lahmacun \| An Easy Recipe for Turkish Spiced Lamb Flatbreads I adore lahmacun ! Circular flatbreads topped with a thin spread of spiced lamb and baked fast and hot until they are crisp, these delicious pizza-like treats originated in the Ottoman Empire, especially Armenia, Iraq, Lebanon, Syria and Turkey. The name comes from the Arabic lahm b’ajin (meat with dough) – lahmacun in Turkish. For me, lahmacun are most strongly associated with Turkey, perhaps because I came to know and love them through the Turkish restaurants of London. We have visited Turkey on our travels and eaten delicious food there, which prompted us to seek out the cuisine at home, and that’s when we fell in love with lahmacun . In Turkish restaurants lahmacun is usually served with a huge pile of fresh salad. I like to cut my lahmacun in half and fold it around a mix of salad ingredients, eating it with my hands. For the salad, I recommend as a minimum fresh, ripe tomatoes, diced cucumber, and fresh green herbs – my favourites are coriander and mint, but parsley is also popular. To these, you might also add a wider selection of herbs, rocket leaves, crisp lettuce, thinly sliced spring onion or red onion, sliced red cabbage, grated carrot and sliced chillies – fresh or pickled (the latter are often sold as kebab chillies). This dough recipe is really simple – just combine the ingredients and knead briefly until you have a smooth dough. It’s an un-yeasted flatbread dough, so no extra kneading is necessary and if you make it first (as per my recipe), by the time you’ve made the quick lamb topping and chopped your salad ingredients, the dough is ready to go. We tested a few options using readymade doughs and breads – including pizza dough, tortillas and pita breads – but none came close to the home made dough in texture. Traditionally, lahmacuns are baked in a tandoor or stone oven, but you can absolutely make them in a domestic oven, laying your lamb-topped dough straight onto a hot baking tray or pizza stone. If you do have a dedicated pizza oven that reaches higher temperatures, you’ll need to adjust the cooking time accordingly. Sumac is a spice made from a ground berry, that adds a light, refreshing citrus note. There are many recipes on the web for lahmacun, featuring a spiced lamb topping with a long list of ingredients. This is my quick version which makes use of ready-made harissa to very good effect. As lahmacun are best served hot from the oven, we serve these in turn around the table, as each one comes out of the oven. Servings 8 lahmacuns (feeds 4) For the dough 150 grams white bread flour 150 grams plain flour 250 ml water Extra flour for dusting during rolling For the lamb topping 250 grams minced lamb 1 level tbsp harissa paste (see Notes) 1 clove garlic (or 1 teaspoon ready grated from a jar) 40 grams fresh tomato (or 1 teaspoon tomato puree + 1 tablespoon water) ¼ red onion Generous grind of black pepper For the salad 4-5 medium tomatoes, chopped 1 large bunch fresh herbs of you choice (I like coriander and mint) (Optional) Half a cucumber, cored and finely diced (Optional) Half a small red onion, thinly sliced (Optional) rocket leaves (Optional) crisp lettuce, chopped (Optional) raw carrot, grated (Optional) fresh chilli, very finely sliced (Optional) pickled chilli, sliced (Optional) dried sumac, for garnish For the harissa paste, we use Belazu apricot harissa, which has a wonderful rich flavour. Using a food processor to make the lamb topping makes this recipe quick and easy. If you don't have a food processor, you can mix the topping by hand (finely dicing tomatoes, red onions and garlic before adding). Do try and break the minced lamb down as much as you can, so it really combines with the flavouring ingredients. Make lahmacun dough Combine ingredients thoroughly into a smooth soft dough. Prepare lamb topping Place all the lamb topping ingredients into a food processor and blend until fully combined. Prepare salad Chop the salad ingredients, and have them ready before you assemble and cook the lahmacuns. Assemble and cook lahmacun Place baking tray or pizza stone in your oven and preheat to 220 °C. Divide the dough into 8 equal portions Flour surface before rolling a portion of dough into a circle, about 20-23 cm (8-9 inches) in diameter. If you find it easier, pick up the dough and gently pull and stretch around the edges. Divide the lamb topping into 8 portions, and spread a portion onto the dough. Use your fingers... ... or the back of the spoon to smear the topping evenly across the surface. Carefully transfer the lahmacun onto the preheated oven tray or pizza stone, return to the oven and bake for about 6-8 minutes, until the lamb is cooked and the edges of the flatbread start to show some colour. Serve Take the lahmacun from the oven and onto a plate, pile your chosen salad ingredients over it, add a generous sprinkle of sumac on top, and serve hot. I like to fold mine in half and cut it into two pieces, which I eat with my hands. You may have spotted pickled jalapeños, pickled green chillis and a vibrant pink pickle in the salad topping on some of the lahmacuns. These are from my friend Kamran at Taste of Persia , and the pink pickle is one he makes himself – it’s pickled turnip with a little beetroot for natural colouring. Last time Pete and I made lahmacun for lunch (and I photographed them for this post) we had some of Kamran’s mixed salad leftover in the fridge from the night before, so we added these to our mixed salad topping. Pin for later:
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Circular flatbreads topped with a thin spread of spiced lamb and baked fast and hot until they are crisp, these delicious pizza-like treats originated in the Ottoman Empire, especially Armenia, Iraq, Lebanon, Syria and Turkey. The name comes from the Arabic lahm b’ajin (meat with dough) – lahmacun in Turkish. For me, lahmacun are most strongly associated with Turkey, perhaps because I came to know and love them through the Turkish restaurants of London. We have visited Turkey on our travels and eaten delicious food there, which prompted us to seek out the cuisine at home, and that’s when we fell in love with lahmacun. In Turkish restaurants lahmacun is usually served with a huge pile of fresh salad. I like to cut my lahmacun in half and fold it around a mix of salad ingredients, eating it with my hands. For the salad, I recommend as a minimum fresh, ripe tomatoes, diced cucumber, and fresh green herbs – my favourites are coriander and mint, but parsley is also popular. To these, you might also add a wider selection of herbs, rocket leaves, crisp lettuce, thinly sliced spring onion or red onion, sliced red cabbage, grated carrot and sliced chillies – fresh or pickled (the latter are often sold as kebab chillies). [![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-x-680x525.jpg)](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-x.jpg) This dough recipe is really simple – just combine the ingredients and knead briefly until you have a smooth dough. It’s an un-yeasted flatbread dough, so no extra kneading is necessary and if you make it first (as per my recipe), by the time you’ve made the quick lamb topping and chopped your salad ingredients, the dough is ready to go. We tested a few options using readymade doughs and breads – including pizza dough, tortillas and pita breads – but none came close to the home made dough in texture. [![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-PIN-3-500x750.jpg)](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-PIN-3.jpg) Traditionally, lahmacuns are baked in a tandoor or stone oven, but you can absolutely make them in a domestic oven, laying your lamb-topped dough straight onto a hot baking tray or pizza stone. If you do have a dedicated pizza oven that reaches higher temperatures, you’ll need to adjust the cooking time accordingly. Sumac is a spice made from a ground berry, that adds a light, refreshing citrus note. ![](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-125341-150x150.jpg) [Print](https://www.kaveyeats.com/wprm_print/homemade-lahmacun) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.kaveyeats.com%2Fhomemade-lahmacun-lamb-flatbreads-easy-recipe&media=https%3A%2F%2Fwww.kaveyeats.com%2Fwp-content%2Fuploads%2F2020%2F09%2FHomemade-lahmacun-125341.jpg&description=Homemade+Lahmacun&is_video=false) 5 from 1 vote ## Homemade Lahmacun There are many recipes on the web for lahmacun, featuring a spiced lamb topping with a long list of ingredients. This is my quick version which makes use of ready-made harissa to very good effect. As lahmacun are best served hot from the oven, we serve these in turn around the table, as each one comes out of the oven. Servings 8 lahmacuns (feeds 4) ### Ingredients #### For the dough - 150 grams white bread flour - 150 grams plain flour - 250 ml water - Extra flour for dusting during rolling #### For the lamb topping - 250 grams minced lamb - 1 level tbsp harissa paste (see Notes) - 1 clove garlic (or 1 teaspoon ready grated from a jar) - 40 grams fresh tomato (or 1 teaspoon tomato puree + 1 tablespoon water) - ¼ red onion - Generous grind of black pepper #### For the salad - 4-5 medium tomatoes, chopped - 1 large bunch fresh herbs of you choice (I like coriander and mint) - (Optional) Half a cucumber, cored and finely diced - (Optional) Half a small red onion, thinly sliced - (Optional) rocket leaves - (Optional) crisp lettuce, chopped - (Optional) raw carrot, grated - (Optional) fresh chilli, very finely sliced - (Optional) pickled chilli, sliced - (Optional) dried sumac, for garnish ### Notes For the harissa paste, we use Belazu apricot harissa, which has a wonderful rich flavour. Using a food processor to make the lamb topping makes this recipe quick and easy. If you don't have a food processor, you can mix the topping by hand (finely dicing tomatoes, red onions and garlic before adding). Do try and break the minced lamb down as much as you can, so it really combines with the flavouring ingredients. ### Instructions #### Make lahmacun dough - Combine ingredients thoroughly into a smooth soft dough. #### Prepare lamb topping - Place all the lamb topping ingredients into a food processor and blend until fully combined. ![The lamb topping for lahmacun recipe](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-120644-350x280.jpg) #### Prepare salad - Chop the salad ingredients, and have them ready before you assemble and cook the lahmacuns. ![](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-120500-350x438.jpg) #### Assemble and cook lahmacun - Place baking tray or pizza stone in your oven and preheat to 220 °C. - Divide the dough into 8 equal portions - Flour surface before rolling a portion of dough into a circle, about 20-23 cm (8-9 inches) in diameter. If you find it easier, pick up the dough and gently pull and stretch around the edges. - Divide the lamb topping into 8 portions, and spread a portion onto the dough. Use your fingers... ![Spreading lamb topping onto dough using fingers](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-123306-350x280.jpg) - ... or the back of the spoon to smear the topping evenly across the surface. ![Spreading lamb topping onto dough using the back of a spoon](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-183248-350x280.jpg) - Carefully transfer the lahmacun onto the preheated oven tray or pizza stone, return to the oven and bake for about 6-8 minutes, until the lamb is cooked and the edges of the flatbread start to show some colour. #### Serve - Take the lahmacun from the oven and onto a plate, pile your chosen salad ingredients over it, add a generous sprinkle of sumac on top, and serve hot. I like to fold mine in half and cut it into two pieces, which I eat with my hands. ![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-191243-350x438.jpg) You may have spotted pickled jalapeños, pickled green chillis and a vibrant pink pickle in the salad topping on some of the lahmacuns. These are from my friend Kamran at [Taste of Persia](https://www.instagram.com/taste_ofpersia/), and the pink pickle is one he makes himself – it’s pickled turnip with a little beetroot for natural colouring. Last time Pete and I made lahmacun for lunch (and I photographed them for this post) we had some of Kamran’s mixed salad leftover in the fridge from the night before, so we added these to our mixed salad topping. Pin for later: [![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-PIN-2-500x750.jpg)](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-PIN-2.jpg) [Kavey Eats](https://www.kaveyeats.com/) Posted by [Kavita Favelle](https://www.kaveyeats.com/) on November 2, 2020 Category: [Eat In](https://www.kaveyeats.com/category/eat-in) ([Recipe](https://www.kaveyeats.com/category/eat-in/recipe))Cuisine: [Middle Eastern](https://www.kaveyeats.com/cuisine/middle-eastern), [Turkish](https://www.kaveyeats.com/cuisine/turkish)Ingredient: [Flour](https://www.kaveyeats.com/ingredient/flour), [Harissa Paste](https://www.kaveyeats.com/ingredient/harissa-paste), [Lamb](https://www.kaveyeats.com/ingredient/lamb) ### [Please leave a comment - I love hearing from you\!](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe#respond)8 Comments to "Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads" 1. Katie [June 27th, 2020](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-761938) These look so good and so easy! I’ll have to try the next time I can have people over. [Reply](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=761938#respond) kaveyeats [July 3rd, 2020](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-763792) Very simple!:-) [Reply](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=763792#respond) 2. [Snigdha (Snig's Kitchen)](https://snigskitchen.blogspot.com/) [June 29th, 2020](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-762600) Hi Kavey, I adore Lahmacun too! I get it from either the Turkish grocery locally with a bakery attached or from one of the Turkish cafes in Lewisham. I’d never thought of making it myself before. But your recipe is one I think I can do justice to (I’m terrible at baking!). Thanks for sharing a recipe for one of my favourite dishes\! Love Snigdha [Reply](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=762600#respond) kaveyeats [June 29th, 2020](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-762611) Hello my dear, I miss being able to get it hot and fresh from London restaurants so was determined to create a quick and tasty recipe! 😘 I hope you like it too\! [Reply](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=762611#respond) 3. [Chloe Edges](https://feastgloriousfeast.com/) [July 17th, 2020](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-768081) This is entirely new information despite having been to Turkey 4 or 5 times! I’ve eaten pide and gozleme a lot but never these. Another one to add to my growing list of meals to try for sure\! [Reply](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=768081#respond) kaveyeats [January 11th, 2021](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-798156) Maybe it’s regional as to what kind of bread and lamb is most popular? [Reply](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=798156#respond) 4. [Emma](http://foodieexplorers.co.uk/) [July 21st, 2020](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-769217) Will need to try this, will remind me of Berlin [Reply](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=769217#respond) kaveyeats [January 11th, 2021](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe#comment-798157) One of the Turkish restaurants we used to love in Finchley was run by a Turkish man and his German wife, they closed many years ago but their lahmacun was so good. He had originally moved to Germany from Turkey before coming to the UK. [Reply](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe?replytocom=798157#respond) ### Please leave a comment - I love hearing from you! [Cancel reply](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe#respond) [Grasmere Gingerbread Recipe](https://www.kaveyeats.com/grasmere-gingerbread-recipe) [Lockdown Silver Linings \\| Taste Of Persia Food Delivery](https://www.kaveyeats.com/lockdown-silver-linings-taste-of-persia-food-delivery) #### Search [Find posts](https://www.kaveyeats.com/find) by category, tag cloud or date. #### Follow Me Subscribe to [Kavey Eats' RSS feed](http://kaveyeats.com/feed). Follow [Kavey on Instagram](https://instagram.com/kaveyf/). Follow [Kavey on BSky](https://bsky.app/profile/kavey.bsky.social). Like [Kavey Eats' FaceBook page](https://www.facebook.com/KaveyEats). 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Readable Markdown	## [Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https://www.kaveyeats.com/homemade-lahmacun-lamb-flatbreads-easy-recipe "Homemade Lahmacun \| An Easy Recipe for Turkish Spiced Lamb Flatbreads") I adore lahmacun! Circular flatbreads topped with a thin spread of spiced lamb and baked fast and hot until they are crisp, these delicious pizza-like treats originated in the Ottoman Empire, especially Armenia, Iraq, Lebanon, Syria and Turkey. The name comes from the Arabic lahm b’ajin (meat with dough) – lahmacun in Turkish. For me, lahmacun are most strongly associated with Turkey, perhaps because I came to know and love them through the Turkish restaurants of London. We have visited Turkey on our travels and eaten delicious food there, which prompted us to seek out the cuisine at home, and that’s when we fell in love with lahmacun. In Turkish restaurants lahmacun is usually served with a huge pile of fresh salad. I like to cut my lahmacun in half and fold it around a mix of salad ingredients, eating it with my hands. For the salad, I recommend as a minimum fresh, ripe tomatoes, diced cucumber, and fresh green herbs – my favourites are coriander and mint, but parsley is also popular. To these, you might also add a wider selection of herbs, rocket leaves, crisp lettuce, thinly sliced spring onion or red onion, sliced red cabbage, grated carrot and sliced chillies – fresh or pickled (the latter are often sold as kebab chillies). [![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-x-680x525.jpg)](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-x.jpg) This dough recipe is really simple – just combine the ingredients and knead briefly until you have a smooth dough. It’s an un-yeasted flatbread dough, so no extra kneading is necessary and if you make it first (as per my recipe), by the time you’ve made the quick lamb topping and chopped your salad ingredients, the dough is ready to go. We tested a few options using readymade doughs and breads – including pizza dough, tortillas and pita breads – but none came close to the home made dough in texture. [![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-PIN-3-500x750.jpg)](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-PIN-3.jpg) Traditionally, lahmacuns are baked in a tandoor or stone oven, but you can absolutely make them in a domestic oven, laying your lamb-topped dough straight onto a hot baking tray or pizza stone. If you do have a dedicated pizza oven that reaches higher temperatures, you’ll need to adjust the cooking time accordingly. Sumac is a spice made from a ground berry, that adds a light, refreshing citrus note. There are many recipes on the web for lahmacun, featuring a spiced lamb topping with a long list of ingredients. This is my quick version which makes use of ready-made harissa to very good effect. As lahmacun are best served hot from the oven, we serve these in turn around the table, as each one comes out of the oven. Servings 8 lahmacuns (feeds 4) #### For the dough - 150 grams white bread flour - 150 grams plain flour - 250 ml water - Extra flour for dusting during rolling #### For the lamb topping - 250 grams minced lamb - 1 level tbsp harissa paste (see Notes) - 1 clove garlic (or 1 teaspoon ready grated from a jar) - 40 grams fresh tomato (or 1 teaspoon tomato puree + 1 tablespoon water) - ¼ red onion - Generous grind of black pepper #### For the salad - 4-5 medium tomatoes, chopped - 1 large bunch fresh herbs of you choice (I like coriander and mint) - (Optional) Half a cucumber, cored and finely diced - (Optional) Half a small red onion, thinly sliced - (Optional) rocket leaves - (Optional) crisp lettuce, chopped - (Optional) raw carrot, grated - (Optional) fresh chilli, very finely sliced - (Optional) pickled chilli, sliced - (Optional) dried sumac, for garnish For the harissa paste, we use Belazu apricot harissa, which has a wonderful rich flavour. Using a food processor to make the lamb topping makes this recipe quick and easy. If you don't have a food processor, you can mix the topping by hand (finely dicing tomatoes, red onions and garlic before adding). Do try and break the minced lamb down as much as you can, so it really combines with the flavouring ingredients. #### Make lahmacun dough - Combine ingredients thoroughly into a smooth soft dough. #### Prepare lamb topping - Place all the lamb topping ingredients into a food processor and blend until fully combined. ![The lamb topping for lahmacun recipe](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-120644-350x280.jpg) #### Prepare salad - Chop the salad ingredients, and have them ready before you assemble and cook the lahmacuns. ![](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-120500-350x438.jpg) #### Assemble and cook lahmacun - Place baking tray or pizza stone in your oven and preheat to 220 °C. - Divide the dough into 8 equal portions - Flour surface before rolling a portion of dough into a circle, about 20-23 cm (8-9 inches) in diameter. If you find it easier, pick up the dough and gently pull and stretch around the edges. - Divide the lamb topping into 8 portions, and spread a portion onto the dough. Use your fingers... ![Spreading lamb topping onto dough using fingers](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-123306-350x280.jpg) - ... or the back of the spoon to smear the topping evenly across the surface. ![Spreading lamb topping onto dough using the back of a spoon](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-183248-350x280.jpg) - Carefully transfer the lahmacun onto the preheated oven tray or pizza stone, return to the oven and bake for about 6-8 minutes, until the lamb is cooked and the edges of the flatbread start to show some colour. #### Serve - Take the lahmacun from the oven and onto a plate, pile your chosen salad ingredients over it, add a generous sprinkle of sumac on top, and serve hot. I like to fold mine in half and cut it into two pieces, which I eat with my hands. ![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-191243-350x438.jpg) You may have spotted pickled jalapeños, pickled green chillis and a vibrant pink pickle in the salad topping on some of the lahmacuns. These are from my friend Kamran at [Taste of Persia](https://www.instagram.com/taste_ofpersia/), and the pink pickle is one he makes himself – it’s pickled turnip with a little beetroot for natural colouring. Last time Pete and I made lahmacun for lunch (and I photographed them for this post) we had some of Kamran’s mixed salad leftover in the fridge from the night before, so we added these to our mixed salad topping. Pin for later: [![Homemade Lahmacun \\| An Easy Recipe for Turkish Spiced Lamb Flatbreads](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-PIN-2-500x750.jpg)](https://www.kaveyeats.com/wp-content/uploads/2020/09/Homemade-lahmacun-PIN-2.jpg)
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