🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 157 (from laksa027)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa157.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.themediterraneandish.com/easy-turkish-lahmacun-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/","crawl_time":1776291394,"first_indexed_time":1539099311,"http_code":200,"src_unparsed":"com,themediterraneandish!www,\/easy-turkish-lahmacun-recipe\/ s443","src_root_hash":"5846421964711189157","history_drop_reason":null,"meta_title":"Easy Lahmacun Recipe (Turkish Pizza) | The Mediterranean Dish","meta_descriptions":["Turkish flatbread or pizza with thin crispy crust and perfectly seasoned meat topping. Warm spices and fresh herbs take this Lahmacun to another level. Use store-bought pizza dough for a major shortcut. Recipe from TheMediterraneanDish.com"],"attrs_boilerpipe_text":"Think of Lahmacun, pronounced Lahamajoun, as super thin, crispy pizza topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture!\nThis lahmacun recipe is the perfect prepare-ahead lunch. And it’s a great dinner on-the-go. To serve a crowd, slice it up and serve with other\nMezze\n favorites. See serving ideas below.\nWhat is Lahmacun and Where is it From?\nFlatbreads have been a popular thing throughout the Mediterranean for ages–from Italian pizza, to\nLadenia (Greek Pizza)\n,\nza’atar manaqish\nfrom the Levant, to\nArmenian lavash\nand\nTunisian Mlewi\n, to this Lahmacun, known as an Armenian specialty that’s made it’s way to Turkey.\nLahmacun\n, pronounced “lahma’joun”, comes from the Arabic “lahma bi’ajeen,” which literally means “dough with meat.” Think of lahmacun as perfectly thin, crispier pizza (or flatbread), topped with a spiced minced meat mixture.\nIt is popular in Turkey as in various parts of the Levant where the Ottoman empire once extended. And there are meat pie–or pizza–variations, including\nmanaqish\nand sfiha, along with other famous flatbreads like\npide\nand\ngözleme\n. Lahmacun is also known as Armenian pizza, Turkish pizza, Lebanese pizza, Arab pizza…It’s that popular!\nHow to Make this Lahmacun Recipe\nLahmacun has two different components. The dough and the meat topping.\n1- The dough. I hope my Turkish friends will forgive me, I took a major shortcut with the dough here using quality store-bought pizza dough. It works very well. But if you want, you can certainly make a homemade pizza dough from scratch or use my dough recipe for\nmanaqish.\nWhether you use store-bought dough or make your own, the important thing to remember is that you need to spread the dough well to achieve a very thin flatbread that crisps around the edges when baked.\n2- The meat topping. Traditionally, Turkish lahmacun is made with minced lamb, but you can also use lean ground beef. What makes the topping special is the combination of flavors.\nIn this lahmacun recipe, I use a food processor to create the topping. Ground lamb (or beef), mixed with sweet red peppers, shallots, garlic, tomato paste, fresh herbs, and an epic fusion of spices!\nI played with the spices and arrived at a complex, earthy, warm blend of: \nsmoked paprika\n,\nallspice\n,\ncumin\n,\nAleppo-style pepper\n, a dash of cinnamon, and a pinch of cayenne. You can omit the cayenne if you need to, or add more if you like the heat!\nTwo ways to cook Lahmacun\nTo make lahmacun, the idea is to spread the spiced meat topping very thinly across the dough. You can bake the lahmacun briefly until the topping is well cooked through and the dough turns nice and crispy around the edges. Or, if you don’t feel like warming up the oven, you can try the stovetop method using a large non-stick skillet (see recipe notes below).\nHow to Serve Lahmacun\nLahmacun is a popular on-the-go Turkish food. When you visit Turkey, you’ll see people walking the bustling streets of Istanbul, lahmacuns in hand, wrapped up like burritos, and cold glasses of\nayran\n(a salty yogurt drink) to wash it down.\nTo serve lahmacun wraps, all you need is a squeeze of fresh lemon juice on top. Add a few slices of red onions, fresh mint leaves, and maybe a few radish slices. Wrap up and enjoy!\nOr, to serve a larger crowd, you can slice lahmacun up like you would a pizza and add a drizzle of\ntahini sauce\n. Consider adding more\nmezze\nfavorites on the side like this easy\nMediterranean salad\nand\nroasted garlic hummus.\nMore recipes to try:\nMediterranean-Style Zucchini Casserole\nEgyptian Phyllo Meat Pie\nRoasted Carrot Ginger Soup\nEasy Apple Strudel\nSheet Pan Halibut and Vegetables\n▢\nDough\n▢\n1\/2\nlb\nuncooked store-bought organic pizza dough\n▢\nTopping\n▢\n1\/2\nsweet red pepper\ncored, cut into chunks\n▢\n1\nshallot\nhalved\n▢\n2\ngarlic cloves\npeeled\n▢\n1\/2\noz\nfresh parsley leaves with some stem\n▢\n7\noz\nground lamb or ground beef\n▢\n1\ntsp\nsmoked paprika\n▢\n1\ntsp\nground allspice\n▢\n1\/2\ntsp\nground cumin\n▢\n1\/2\ntsp\nAleppo-style pepper\n▢\n1\/2\ntsp\nground cinnamon\n▢\n1\/2\ntsp\ncayenne pepper\n▢\n1\/2\ntsp\nsalt\n▢\n4\ntbsp\ntomato paste\n▢\n2\ntbsp\nPrivate Reserve\nGreek extra virgin olive oil\n▢\nLemon wedges for later\nHeat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)\nPrepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.)\nPrepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.)\nDivide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that's about 8 or 9 inches in diameter.\nAssemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed.  Spoon 3–4 tbsp topping onto dough and spread topping evenly to edges, leaving a thin boarder.\nBake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.)\nRepeat steps 5 and 6 with the remaining dough.\nSqueeze a little lemon juice on top. Serve Lahmacun hot or at room temperature.  See notes below for how to serve.\nCook's Tip:\nif 1\/2 lb pizza dough doesn't seem enough for you...if it's not giving you enough for your crowd, you can go ahead and use 1 lb pizza dough. The mixture should still be enough. If you need to feed even more people, and you need to use more pizza dough, then simply double the meat topping.\nCook's Tip for How to serve Lahmacun:\n Before you serve, squeeze just a little bit of lemon juice on Lahmacun. If you like, simply add a few slices of red onion, radish, and fresh mint leaves on top, and wrap the Lahmacun up, burrito-style.  OR, to serve a larger crowd, you can slice Lahmacun like you would pizza or flatbread and serve with a drizzle of\ntahini sauce\n and a side of this easy\nMediterranean salad.\nYou can add favorite\nmezze. \nCook's Tip for How to Cook Lahmacun on Stovetop:\nYou can cook Lahmacun on stovetop instead of heating up the oven.  You will need a large non-stick skillet with a lid. Pre-heat skillet over medium heat and add just a little bit of extra virgin olive oil. Place one Lahamacun in heated skillet and cover with lid. Cook for about 5 minutes until the meat and dough are cooked through.\nRecommended for this recipe from our all-natural spice collection: \nsmoked paprika\n,\nallspice\n,\ncumin\n,\nAleppo-style pepper.\n \nSAVE!\nCreate your own\n6-pack\nof spices.\nTry our Greek Extra Virgin Olive Oils\n.\nPrivate Reserve\nand\nEarly Harvest\nEVOOs from organically grown and processed Greek Koroneiki olives.\nSAVE!\nTry the\nEVOO Bundle! \nFounder and CEO of The Mediterranean Dish | Two-time New York Times Best Selling Cookbook Author | Specializing in Mediterranean Cuisine\nSuzy Karadsheh is a true daughter of the Mediterranean. She was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, and just a boat ride away from places like Italy, Greece, Turkey, Lebanon, Palestine, and Israel.\nLearn More","attrs_markdown":"[Skip to content](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#main-content)\n\nGet 10% off your first purchase of olive oils, spices, and more! [Shop Now](https:\/\/themeddish.com\/TMD10-OFF)\\!\n\n[Newsletter](https:\/\/manage.kmail-lists.com\/subscriptions\/subscribe?a=RMuL9Q&g=SWFTmJ)\n\n- [Shop](https:\/\/shop.themediterraneandish.com\/)\n- [Recipes](https:\/\/www.themediterraneandish.com\/recipes\/)\n\n- [Shop](https:\/\/shop.themediterraneandish.com\/)\n- [Recipes](https:\/\/www.themediterraneandish.com\/recipes\/)\n- [Mediterranean Diet](https:\/\/www.themediterraneandish.com\/mediterranean-diet-2\/)\n- [Cookbooks](https:\/\/www.themediterraneandish.com\/cookbooks\/)\n- [Tours](https:\/\/www.themediterraneandish.com\/travel-italy-tuscany-umbria-2026\/)\n- [About](https:\/\/www.themediterraneandish.com\/about-us\/)\n\n[Home](https:\/\/www.themediterraneandish.com\/) › [Recipe Index](https:\/\/www.themediterraneandish.com\/recipes\/) › [Turkish](https:\/\/www.themediterraneandish.com\/category\/turkish\/)\n\n# Easy Lahmacun Recipe\n4\\.96 from 24 votes\n\n[![A headshot of Suzy Karadsheh.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2040%2040'%3E%3C\/svg%3E)![A headshot of Suzy Karadsheh.](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2026\/01\/Suzy-headshot-40x40.jpg)](https:\/\/www.themediterraneandish.com\/author\/suzythemediterraneandish-com\/)by [Suzy Karadsheh](https:\/\/www.themediterraneandish.com\/author\/suzythemediterraneandish-com\/)\n\nUpdated: Feb 29, 2020\n\n[Jump to Recipe](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/)[Add As A Trusted Google Source](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/)\n\n![](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2018\/10\/Easy-Turkish-Lahmacun-Recipe-pinterest-150x150.jpg)\n\nThink of Lahmacun, pronounced Lahamajoun, as super thin, crispy pizza topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture\\!\n\nThis lahmacun recipe is the perfect prepare-ahead lunch. And it’s a great dinner on-the-go. To serve a crowd, slice it up and serve with other [Mezze](https:\/\/www.themediterraneandish.com\/mezze-how-to-build-the-perfect-mediterranean-party-platter\/) favorites. See serving ideas below.\n\n## What is Lahmacun and Where is it From?\nFlatbreads have been a popular thing throughout the Mediterranean for ages–from Italian pizza, to [Ladenia (Greek Pizza)](https:\/\/www.themediterraneandish.com\/greek-pizza\/), [za’atar manaqish](https:\/\/www.themediterraneandish.com\/zaatar-manaqish-recipe\/) from the Levant, to [Armenian lavash](https:\/\/www.themediterraneandish.com\/lavash-bread\/) and [Tunisian Mlewi](https:\/\/www.themediterraneandish.com\/mlewi-tunisian-flatbread\/), to this Lahmacun, known as an Armenian specialty that’s made it’s way to Turkey.\n\n[Lahmacun](https:\/\/en.wikipedia.org\/wiki\/Lahmajoun), pronounced “lahma’joun”, comes from the Arabic “lahma bi’ajeen,” which literally means “dough with meat.” Think of lahmacun as perfectly thin, crispier pizza (or flatbread), topped with a spiced minced meat mixture.\n\nIt is popular in Turkey as in various parts of the Levant where the Ottoman empire once extended. And there are meat pie–or pizza–variations, including [manaqish](https:\/\/www.themediterraneandish.com\/zaatar-manaqish-recipe\/) and sfiha, along with other famous flatbreads like [pide](https:\/\/www.themediterraneandish.com\/turkish-pide\/) and [gözleme](https:\/\/www.themediterraneandish.com\/gozleme-turkish-flatbread\/). Lahmacun is also known as Armenian pizza, Turkish pizza, Lebanese pizza, Arab pizza…It’s that popular\\!\n\n![Turkish Lahmacun (Lamajoun). Flatbread with meat topping.](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2018\/10\/Easy-Turkish-Lahmacun-Recipe-2.jpg)\n\n## How to Make this Lahmacun Recipe\nLahmacun has two different components. The dough and the meat topping.\n\n1- The dough. I hope my Turkish friends will forgive me, I took a major shortcut with the dough here using quality store-bought pizza dough. It works very well. But if you want, you can certainly make a homemade pizza dough from scratch or use my dough recipe for [manaqish.](https:\/\/www.themediterraneandish.com\/zaatar-manaqish-recipe\/)\n\nWhether you use store-bought dough or make your own, the important thing to remember is that you need to spread the dough well to achieve a very thin flatbread that crisps around the edges when baked.\n\n2- The meat topping. Traditionally, Turkish lahmacun is made with minced lamb, but you can also use lean ground beef. What makes the topping special is the combination of flavors.\n\nIn this lahmacun recipe, I use a food processor to create the topping. Ground lamb (or beef), mixed with sweet red peppers, shallots, garlic, tomato paste, fresh herbs, and an epic fusion of spices\\!\n\n![Turkish Lahamcun (Lahmajoun). Like a pizza with thin crust and a meat topping](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%20667'%3E%3C\/svg%3E)![Turkish Lahamcun (Lahmajoun). Like a pizza with thin crust and a meat topping](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2018\/10\/Easy-Turkish-Lahmacun-Recipe-3.jpg)\n\nI played with the spices and arrived at a complex, earthy, warm blend of: [smoked paprika](https:\/\/shop.themediterraneandish.com\/product\/smoked-paprika\/), [allspice](https:\/\/shop.themediterraneandish.com\/product\/allspice\/), [cumin](https:\/\/shop.themediterraneandish.com\/product\/cumin-ground-organic\/), [Aleppo-style pepper](https:\/\/shop.themediterraneandish.com\/product\/aleppo-pepper-aleppo-style-pepper\/), a dash of cinnamon, and a pinch of cayenne. You can omit the cayenne if you need to, or add more if you like the heat\\!\n\n## Two ways to cook Lahmacun\nTo make lahmacun, the idea is to spread the spiced meat topping very thinly across the dough. You can bake the lahmacun briefly until the topping is well cooked through and the dough turns nice and crispy around the edges. Or, if you don’t feel like warming up the oven, you can try the stovetop method using a large non-stick skillet (see recipe notes below).\n\n![Sliced Turkish lahmacun (lahmajoun). To feed a crowd, slice it up and share with other mezze.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%20667'%3E%3C\/svg%3E)![Sliced Turkish lahmacun (lahmajoun). To feed a crowd, slice it up and share with other mezze.](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2018\/10\/Easy-Turkish-Lahmacun-Recipe-4.jpg)\n\n## How to Serve Lahmacun\nLahmacun is a popular on-the-go Turkish food. When you visit Turkey, you’ll see people walking the bustling streets of Istanbul, lahmacuns in hand, wrapped up like burritos, and cold glasses of [ayran](https:\/\/www.themediterraneandish.com\/ayran-turkish-yogurt-drink\/) (a salty yogurt drink) to wash it down.\n\nTo serve lahmacun wraps, all you need is a squeeze of fresh lemon juice on top. Add a few slices of red onions, fresh mint leaves, and maybe a few radish slices. Wrap up and enjoy\\!\n\nOr, to serve a larger crowd, you can slice lahmacun up like you would a pizza and add a drizzle of [tahini sauce](https:\/\/www.themediterraneandish.com\/tahini-sauce-recipe-how-to-make-tahini\/). Consider adding more [mezze](https:\/\/www.themediterraneandish.com\/mezze-how-to-build-the-perfect-mediterranean-party-platter\/) favorites on the side like this easy [Mediterranean salad](https:\/\/www.themediterraneandish.com\/3-ingredient-mediterranean-salad\/) and [roasted garlic hummus.](https:\/\/www.themediterraneandish.com\/roasted-garlic-hummus\/)\n\n### More recipes to try:\n[Mediterranean-Style Zucchini Casserole](https:\/\/www.themediterraneandish.com\/zucchini-casserole-recipe\/)\n\n[Egyptian Phyllo Meat Pie](https:\/\/www.themediterraneandish.com\/phyllo-meat-pie-recipe-egyptian-goulash\/)\n\n[Roasted Carrot Ginger Soup](https:\/\/www.themediterraneandish.com\/roasted-carrot-soup\/)\n\n[Easy Apple Strudel](https:\/\/www.themediterraneandish.com\/easy-apple-strudel-with-phyllo\/)\n\n[Sheet Pan Halibut and Vegetables](https:\/\/www.themediterraneandish.com\/one-pan-mediterranean-baked-halibut-recipe-with-vegetables\/)\n\n4\\.96 from 24 votes\n\n## Easy Lahmacun Recipe\n[Print Recipe](https:\/\/www.themediterraneandish.com\/wprm_print\/easy-lahmacun-recipe)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.themediterraneandish.com%2Feasy-turkish-lahmacun-recipe%2F&media=https%3A%2F%2Fwww.themediterraneandish.com%2Fwp-content%2Fuploads%2F2018%2F10%2FEasy-Turkish-Lahmacun-Recipe-1-1.jpg&description=Easy+Lahmacun+Recipe&is_video=false)\n\n[Rate this Recipe](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comments)\n\n[Add As A Trusted Google Source](https:\/\/www.google.com\/preferences\/source?q=themediterraneandish.com)\n\n![A headshot of Suzy Karadsheh.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2030%2030'%3E%3C\/svg%3E)\n\n![A headshot of Suzy Karadsheh.](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2026\/01\/Suzy-headshot-30x30.jpg)\n\n[Suzy Karadsheh](https:\/\/www.themediterraneandish.com\/author\/suzythemediterraneandish-com\/)\n\n![Turkish Lahmacun (Lahmajoun). Turkish flatbread with meat topping.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)\n\n![Turkish Lahmacun (Lahmajoun). Turkish flatbread with meat topping.](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2018\/10\/Easy-Turkish-Lahmacun-Recipe-1-1-250x250.jpg)\n\nThink of Lahmacun (Lahamajoun) as super thin, crispy pizza (or flatbread) known in Armenia and Turkey, topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture.\n\nPrep – 20 minutes mins\n\nCook – 5 minutes mins\n\nCuisine:\n\nMediterranean, Turkish\n\nCourse:\n\nAppetizer, Entree\n\n### Ingredients\n- ▢\n  Dough\n- ▢\n  1\/2 lb uncooked store-bought organic pizza dough\n- ▢\n  Topping\n- ▢\n  1\/2 sweet red pepper cored, cut into chunks\n- ▢\n  1 shallot halved\n- ▢\n  2 garlic cloves peeled\n- ▢\n  1\/2 oz fresh parsley leaves with some stem\n- ▢\n  7 oz ground lamb or ground beef\n- ▢\n  1 tsp [smoked paprika](https:\/\/shop.themediterraneandish.com\/product\/smoked-paprika\/)\n- ▢\n  1 tsp [ground allspice](https:\/\/shop.themediterraneandish.com\/product\/allspice\/)\n- ▢\n  1\/2 tsp [ground cumin](https:\/\/shop.themediterraneandish.com\/product\/cumin-ground-organic\/)\n- ▢\n  1\/2 tsp [Aleppo-style pepper](https:\/\/shop.themediterraneandish.com\/product\/aleppo-pepper-aleppo-style-pepper\/)\n- ▢\n  1\/2 tsp ground cinnamon\n- ▢\n  1\/2 tsp cayenne pepper\n- ▢\n  1\/2 tsp salt\n- ▢\n  4 tbsp tomato paste\n- ▢\n  2 tbsp [Private Reserve](https:\/\/shop.themediterraneandish.com\/product\/private-reserve-extra-virgin-olive-oil\/) Greek extra virgin olive oil\n- ▢\n  Lemon wedges for later\n\n### Instructions\n- Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)\n- Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.)\n- Prepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.)\n- Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that's about 8 or 9 inches in diameter.\n- Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed. Spoon 3–4 tbsp topping onto dough and spread topping evenly to edges, leaving a thin boarder.\n- Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.)\n- Repeat steps 5 and 6 with the remaining dough.\n- Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature. See notes below for how to serve.\n\n### Notes\n- **Cook's Tip:** if 1\/2 lb pizza dough doesn't seem enough for you...if it's not giving you enough for your crowd, you can go ahead and use 1 lb pizza dough. The mixture should still be enough. If you need to feed even more people, and you need to use more pizza dough, then simply double the meat topping.\n- **Cook's Tip for How to serve Lahmacun:** Before you serve, squeeze just a little bit of lemon juice on Lahmacun. If you like, simply add a few slices of red onion, radish, and fresh mint leaves on top, and wrap the Lahmacun up, burrito-style. OR, to serve a larger crowd, you can slice Lahmacun like you would pizza or flatbread and serve with a drizzle of [tahini sauce](https:\/\/www.themediterraneandish.com\/tahini-sauce-recipe-how-to-make-tahini\/) and a side of this easy [Mediterranean salad.](https:\/\/www.themediterraneandish.com\/3-ingredient-mediterranean-salad\/)You can add favorite [mezze.](https:\/\/www.themediterraneandish.com\/mezze-how-to-build-the-perfect-mediterranean-party-platter\/)\n- **Cook's Tip for How to Cook Lahmacun on Stovetop:** You can cook Lahmacun on stovetop instead of heating up the oven. You will need a large non-stick skillet with a lid. Pre-heat skillet over medium heat and add just a little bit of extra virgin olive oil. Place one Lahamacun in heated skillet and cover with lid. Cook for about 5 minutes until the meat and dough are cooked through.\n- **Recommended for this recipe from our all-natural spice collection:** [smoked paprika](https:\/\/shop.themediterraneandish.com\/product\/smoked-paprika\/), [allspice](https:\/\/shop.themediterraneandish.com\/product\/allspice\/), [cumin](https:\/\/shop.themediterraneandish.com\/product\/cumin-ground-organic\/), [Aleppo-style pepper.](https:\/\/shop.themediterraneandish.com\/product\/aleppo-pepper-aleppo-style-pepper\/) **SAVE\\!** Create your own [6-pack](https:\/\/shop.themediterraneandish.com\/product\/create-6-pack\/) of spices.\n- **Try our Greek Extra Virgin Olive Oils**. [Private Reserve](https:\/\/shop.themediterraneandish.com\/product\/private-reserve-extra-virgin-olive-oil\/) and [Early Harvest](https:\/\/shop.themediterraneandish.com\/product\/early-harvest-extra-virgin-olive-oil\/) EVOOs from organically grown and processed Greek Koroneiki olives. **SAVE\\!** Try the [EVOO Bundle\\!](https:\/\/shop.themediterraneandish.com\/product\/extra-virgin-olive-oil-bundle\/)\n\nTried this recipe?\n\nMention [@Themediterraneandish](https:\/\/www.instagram.com\/Themediterraneandish) Or Tag [\\#Themediterraneandish](https:\/\/www.instagram.com\/explore\/tags\/Themediterraneandish)\\!\n\n![](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2018\/10\/Easy-Turkish-Lahmacun-Recipe-pinterest-150x150.jpg)\n\nShare it with the world\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Yummly](https:\/\/www.yummly.com\/urb\/verify?url=https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/&title=Easy%20Lahmacun%20Recipe&yumtype=button \"Share on Yummly\")\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/&media=https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2018\/10\/Easy-Turkish-Lahmacun-Recipe-1-1.jpg&description=Easy%20Lahmacun%20Recipe \"Share on Pinterest\")\n\n[Flipboard](https:\/\/share.flipboard.com\/bookmarklet\/popout?v=2&url=https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/&title=Easy%20Lahmacun%20Recipe \"Share on Flipboard\")\n\n[![A headshot of Suzy Karadsheh.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20284%20284'%3E%3C\/svg%3E)![A headshot of Suzy Karadsheh.](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2026\/01\/Suzy-headshot-284x284.jpg)](https:\/\/www.themediterraneandish.com\/author\/suzythemediterraneandish-com\/)\n\nFounder and CEO of The Mediterranean Dish \\| Two-time New York Times Best Selling Cookbook Author \\| Specializing in Mediterranean Cuisine\n\nSuzy Karadsheh is a true daughter of the Mediterranean. She was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, and just a boat ride away from places like Italy, Greece, Turkey, Lebanon, Palestine, and Israel.  \n[Learn More](https:\/\/www.themediterraneandish.com\/author\/suzythemediterraneandish-com\/)\n\n4\\.96 from 24 votes\n\n### Leave a comment [Cancel reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n### Comments\n1. **Jessica** says:\n   \n   March 31, 2025 at 10:15 pm\n   \n   So you have any recommendations for if we want to use homemade dough and not store bought?\n   \n   [Reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comment-215209)\n   1. **TMD Team** says:\n      \n      April 2, 2025 at 11:37 am\n      \n      Sure! We recommend using Suzy’s dough recipe for [manaqish](https:\/\/www.themediterraneandish.com\/zaatar-manaqish-recipe\/).\n      \n      [Reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comment-215317)\n2. **Sallie** says:\n   \n   March 3, 2025 at 9:23 pm\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    I made this tonight and it was very good. I couldn’t find ground lamb so I used ground turkey. I used a flat bread dough recipe that I use all the time. The dough was crispy and the meat was aromatic and delicious, very strong flavors. I will definitely put this in my recipe book.\n   \n   [Reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comment-213505)\n   1. **TMD Team** says:\n      \n      March 5, 2025 at 5:38 pm\n      \n      Hi, Sallie! So glad you enjoyed the recipe! Thanks for letting us know\\!\n      \n      [Reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comment-213627)\n3. **Trent** says:\n   \n   November 22, 2024 at 12:58 pm\n   \n   I’ve made a ton of lahmacun recipes and this spice blend is the best by far. I didn’t have Aleppo pepper but subbed a ground dark Mexican chile (like guajillo or pasilla) and it was fabulous.\n   \n   [Reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comment-208784)\n   1. **TMD Team** says:\n      \n      November 25, 2024 at 9:14 am\n      \n      Thanks, Trent\\!\n      \n      [Reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comment-209054)\n4. **Dan** says:\n   \n   September 11, 2024 at 2:17 pm\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Another one added to the rotation. This was great, would highly recommend trying it. Very flavorful.\n   \n   [Reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comment-204711)\n5. **sequoyah kearns** says:\n   \n   August 4, 2024 at 5:18 am\n   \n   The best version of this dish is topped with parsley, fresh tomatoes and lemon. Incredibly good\\!\n   \n   [Reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comment-202005)\n   1. **Neetu** says:\n      \n      November 15, 2024 at 12:21 pm\n      \n      What about chicken as your meat option?\n      \n      [Reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comment-208401)\n6. **Lara** says:\n   \n   August 2, 2024 at 6:48 pm\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    This was so amazing! The flavors are just fantastic. I used pizza dough from Trader Joe’s, as my shortcut. I also didn’t make it as thin as it likely normally is made. However, it came out incredibly delicious. A keeper now in recipes to rotate monthly! Thank you\\!\n   \n   [Reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comment-201927)\n7. **Kim** says:\n   \n   July 27, 2024 at 7:52 pm\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Delicious!! I used pitas to make it but we still have the meat mixture left so we’ll defrost some pizza dough & make the rest.\n   \n   [Reply](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/#comment-201341)\n\n#### Comment navigation\n[Older Comments](https:\/\/www.themediterraneandish.com\/easy-turkish-lahmacun-recipe\/comment-page-2\/#comments)\n\n![](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2018\/10\/Easy-Turkish-Lahmacun-Recipe-pinterest-150x150.jpg)\n\n![A collage of prominent recipe authors for The Mediterranean Dish.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20400%20400'%3E%3C\/svg%3E)\n\n![A collage of prominent recipe authors for The Mediterranean Dish.](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2022\/09\/Author-Collage-2-400x400.jpg)\n\nWelcome to The Mediterranean Dish\\!\n\n**The internet’s \\#1 resource for modern Mediterranean cooking.** I’m **Suzy Karadsheh, founder and New York Times Bestselling author** from Port Said, Egypt. 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Please try again.","attrs_readable_markdown":"Think of Lahmacun, pronounced Lahamajoun, as super thin, crispy pizza topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture\\!\n\nThis lahmacun recipe is the perfect prepare-ahead lunch. And it’s a great dinner on-the-go. To serve a crowd, slice it up and serve with other [Mezze](https:\/\/www.themediterraneandish.com\/mezze-how-to-build-the-perfect-mediterranean-party-platter\/) favorites. See serving ideas below.\n\n## What is Lahmacun and Where is it From?\nFlatbreads have been a popular thing throughout the Mediterranean for ages–from Italian pizza, to [Ladenia (Greek Pizza)](https:\/\/www.themediterraneandish.com\/greek-pizza\/), [za’atar manaqish](https:\/\/www.themediterraneandish.com\/zaatar-manaqish-recipe\/) from the Levant, to [Armenian lavash](https:\/\/www.themediterraneandish.com\/lavash-bread\/) and [Tunisian Mlewi](https:\/\/www.themediterraneandish.com\/mlewi-tunisian-flatbread\/), to this Lahmacun, known as an Armenian specialty that’s made it’s way to Turkey.\n\n[Lahmacun](https:\/\/en.wikipedia.org\/wiki\/Lahmajoun), pronounced “lahma’joun”, comes from the Arabic “lahma bi’ajeen,” which literally means “dough with meat.” Think of lahmacun as perfectly thin, crispier pizza (or flatbread), topped with a spiced minced meat mixture.\n\nIt is popular in Turkey as in various parts of the Levant where the Ottoman empire once extended. And there are meat pie–or pizza–variations, including [manaqish](https:\/\/www.themediterraneandish.com\/zaatar-manaqish-recipe\/) and sfiha, along with other famous flatbreads like [pide](https:\/\/www.themediterraneandish.com\/turkish-pide\/) and [gözleme](https:\/\/www.themediterraneandish.com\/gozleme-turkish-flatbread\/). Lahmacun is also known as Armenian pizza, Turkish pizza, Lebanese pizza, Arab pizza…It’s that popular\\!\n\n![Turkish Lahmacun (Lamajoun). Flatbread with meat topping.](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2018\/10\/Easy-Turkish-Lahmacun-Recipe-2.jpg)\n\n## How to Make this Lahmacun Recipe\nLahmacun has two different components. The dough and the meat topping.\n\n1- The dough. I hope my Turkish friends will forgive me, I took a major shortcut with the dough here using quality store-bought pizza dough. It works very well. But if you want, you can certainly make a homemade pizza dough from scratch or use my dough recipe for [manaqish.](https:\/\/www.themediterraneandish.com\/zaatar-manaqish-recipe\/)\n\nWhether you use store-bought dough or make your own, the important thing to remember is that you need to spread the dough well to achieve a very thin flatbread that crisps around the edges when baked.\n\n2- The meat topping. Traditionally, Turkish lahmacun is made with minced lamb, but you can also use lean ground beef. What makes the topping special is the combination of flavors.\n\nIn this lahmacun recipe, I use a food processor to create the topping. Ground lamb (or beef), mixed with sweet red peppers, shallots, garlic, tomato paste, fresh herbs, and an epic fusion of spices\\!\n\n![Turkish Lahamcun (Lahmajoun). Like a pizza with thin crust and a meat topping](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2018\/10\/Easy-Turkish-Lahmacun-Recipe-3.jpg)\n\nI played with the spices and arrived at a complex, earthy, warm blend of: [smoked paprika](https:\/\/shop.themediterraneandish.com\/product\/smoked-paprika\/), [allspice](https:\/\/shop.themediterraneandish.com\/product\/allspice\/), [cumin](https:\/\/shop.themediterraneandish.com\/product\/cumin-ground-organic\/), [Aleppo-style pepper](https:\/\/shop.themediterraneandish.com\/product\/aleppo-pepper-aleppo-style-pepper\/), a dash of cinnamon, and a pinch of cayenne. You can omit the cayenne if you need to, or add more if you like the heat\\!\n\n## Two ways to cook Lahmacun\nTo make lahmacun, the idea is to spread the spiced meat topping very thinly across the dough. You can bake the lahmacun briefly until the topping is well cooked through and the dough turns nice and crispy around the edges. Or, if you don’t feel like warming up the oven, you can try the stovetop method using a large non-stick skillet (see recipe notes below).\n\n![Sliced Turkish lahmacun (lahmajoun). To feed a crowd, slice it up and share with other mezze.](https:\/\/www.themediterraneandish.com\/wp-content\/uploads\/2018\/10\/Easy-Turkish-Lahmacun-Recipe-4.jpg)\n\n## How to Serve Lahmacun\nLahmacun is a popular on-the-go Turkish food. When you visit Turkey, you’ll see people walking the bustling streets of Istanbul, lahmacuns in hand, wrapped up like burritos, and cold glasses of [ayran](https:\/\/www.themediterraneandish.com\/ayran-turkish-yogurt-drink\/) (a salty yogurt drink) to wash it down.\n\nTo serve lahmacun wraps, all you need is a squeeze of fresh lemon juice on top. Add a few slices of red onions, fresh mint leaves, and maybe a few radish slices. Wrap up and enjoy\\!\n\nOr, to serve a larger crowd, you can slice lahmacun up like you would a pizza and add a drizzle of [tahini sauce](https:\/\/www.themediterraneandish.com\/tahini-sauce-recipe-how-to-make-tahini\/). Consider adding more [mezze](https:\/\/www.themediterraneandish.com\/mezze-how-to-build-the-perfect-mediterranean-party-platter\/) favorites on the side like this easy [Mediterranean salad](https:\/\/www.themediterraneandish.com\/3-ingredient-mediterranean-salad\/) and [roasted garlic hummus.](https:\/\/www.themediterraneandish.com\/roasted-garlic-hummus\/)\n\n### More recipes to try:\n[Mediterranean-Style Zucchini Casserole](https:\/\/www.themediterraneandish.com\/zucchini-casserole-recipe\/)\n\n[Egyptian Phyllo Meat Pie](https:\/\/www.themediterraneandish.com\/phyllo-meat-pie-recipe-egyptian-goulash\/)\n\n[Roasted Carrot Ginger Soup](https:\/\/www.themediterraneandish.com\/roasted-carrot-soup\/)\n\n[Easy Apple Strudel](https:\/\/www.themediterraneandish.com\/easy-apple-strudel-with-phyllo\/)\n\n[Sheet Pan Halibut and Vegetables](https:\/\/www.themediterraneandish.com\/one-pan-mediterranean-baked-halibut-recipe-with-vegetables\/)\n\n- ▢\n  Dough\n- ▢\n  1\/2 lb uncooked store-bought organic pizza dough\n- ▢\n  Topping\n- ▢\n  1\/2 sweet red pepper cored, cut into chunks\n- ▢\n  1 shallot halved\n- ▢\n  2 garlic cloves peeled\n- ▢\n  1\/2 oz fresh parsley leaves with some stem\n- ▢\n  7 oz ground lamb or ground beef\n- ▢\n  1 tsp [smoked paprika](https:\/\/shop.themediterraneandish.com\/product\/smoked-paprika\/)\n- ▢\n  1 tsp [ground allspice](https:\/\/shop.themediterraneandish.com\/product\/allspice\/)\n- ▢\n  1\/2 tsp [ground cumin](https:\/\/shop.themediterraneandish.com\/product\/cumin-ground-organic\/)\n- ▢\n  1\/2 tsp [Aleppo-style pepper](https:\/\/shop.themediterraneandish.com\/product\/aleppo-pepper-aleppo-style-pepper\/)\n- ▢\n  1\/2 tsp ground cinnamon\n- ▢\n  1\/2 tsp cayenne pepper\n- ▢\n  1\/2 tsp salt\n- ▢\n  4 tbsp tomato paste\n- ▢\n  2 tbsp [Private Reserve](https:\/\/shop.themediterraneandish.com\/product\/private-reserve-extra-virgin-olive-oil\/) Greek extra virgin olive oil\n- ▢\n  Lemon wedges for later\n\n- Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)\n- Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.)\n- Prepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.)\n- Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that's about 8 or 9 inches in diameter.\n- Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed. Spoon 3–4 tbsp topping onto dough and spread topping evenly to edges, leaving a thin boarder.\n- Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.)\n- Repeat steps 5 and 6 with the remaining dough.\n- Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature. See notes below for how to serve.\n\n- **Cook's Tip:** if 1\/2 lb pizza dough doesn't seem enough for you...if it's not giving you enough for your crowd, you can go ahead and use 1 lb pizza dough. The mixture should still be enough. If you need to feed even more people, and you need to use more pizza dough, then simply double the meat topping.\n- **Cook's Tip for How to serve Lahmacun:** Before you serve, squeeze just a little bit of lemon juice on Lahmacun. If you like, simply add a few slices of red onion, radish, and fresh mint leaves on top, and wrap the Lahmacun up, burrito-style. OR, to serve a larger crowd, you can slice Lahmacun like you would pizza or flatbread and serve with a drizzle of [tahini sauce](https:\/\/www.themediterraneandish.com\/tahini-sauce-recipe-how-to-make-tahini\/) and a side of this easy [Mediterranean salad.](https:\/\/www.themediterraneandish.com\/3-ingredient-mediterranean-salad\/)You can add favorite [mezze.](https:\/\/www.themediterraneandish.com\/mezze-how-to-build-the-perfect-mediterranean-party-platter\/)\n- **Cook's Tip for How to Cook Lahmacun on Stovetop:** You can cook Lahmacun on stovetop instead of heating up the oven. You will need a large non-stick skillet with a lid. Pre-heat skillet over medium heat and add just a little bit of extra virgin olive oil. Place one Lahamacun in heated skillet and cover with lid. Cook for about 5 minutes until the meat and dough are cooked through.\n- **Recommended for this recipe from our all-natural spice collection:** [smoked paprika](https:\/\/shop.themediterraneandish.com\/product\/smoked-paprika\/), [allspice](https:\/\/shop.themediterraneandish.com\/product\/allspice\/), [cumin](https:\/\/shop.themediterraneandish.com\/product\/cumin-ground-organic\/), [Aleppo-style pepper.](https:\/\/shop.themediterraneandish.com\/product\/aleppo-pepper-aleppo-style-pepper\/) **SAVE\\!** Create your own [6-pack](https:\/\/shop.themediterraneandish.com\/product\/create-6-pack\/) of spices.\n- **Try our Greek Extra Virgin Olive Oils**. [Private Reserve](https:\/\/shop.themediterraneandish.com\/product\/private-reserve-extra-virgin-olive-oil\/) and [Early Harvest](https:\/\/shop.themediterraneandish.com\/product\/early-harvest-extra-virgin-olive-oil\/) EVOOs from organically grown and processed Greek Koroneiki olives. **SAVE\\!** Try the [EVOO Bundle\\!](https:\/\/shop.themediterraneandish.com\/product\/extra-virgin-olive-oil-bundle\/)\n\nFounder and CEO of The Mediterranean Dish \\| Two-time New York Times Best Selling Cookbook Author \\| Specializing in Mediterranean Cuisine\n\nSuzy Karadsheh is a true daughter of the Mediterranean. She was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, and just a boat ride away from places like Italy, Greece, Turkey, Lebanon, Palestine, and Israel.  \n[Learn More](https:\/\/www.themediterraneandish.com\/author\/suzythemediterraneandish-com\/)","meta_canonical":null}

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URL	https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
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Meta Title	Easy Lahmacun Recipe (Turkish Pizza) \| The Mediterranean Dish
Meta Description	Turkish flatbread or pizza with thin crispy crust and perfectly seasoned meat topping. Warm spices and fresh herbs take this Lahmacun to another level. Use store-bought pizza dough for a major shortcut. Recipe from TheMediterraneanDish.com
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Boilerpipe Text	Think of Lahmacun, pronounced Lahamajoun, as super thin, crispy pizza topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture! This lahmacun recipe is the perfect prepare-ahead lunch. And it’s a great dinner on-the-go. To serve a crowd, slice it up and serve with other Mezze favorites. See serving ideas below. What is Lahmacun and Where is it From? Flatbreads have been a popular thing throughout the Mediterranean for ages–from Italian pizza, to Ladenia (Greek Pizza) , za’atar manaqish from the Levant, to Armenian lavash and Tunisian Mlewi , to this Lahmacun, known as an Armenian specialty that’s made it’s way to Turkey. Lahmacun , pronounced “lahma’joun”, comes from the Arabic “lahma bi’ajeen,” which literally means “dough with meat.” Think of lahmacun as perfectly thin, crispier pizza (or flatbread), topped with a spiced minced meat mixture. It is popular in Turkey as in various parts of the Levant where the Ottoman empire once extended. And there are meat pie–or pizza–variations, including manaqish and sfiha, along with other famous flatbreads like pide and gözleme . Lahmacun is also known as Armenian pizza, Turkish pizza, Lebanese pizza, Arab pizza…It’s that popular! How to Make this Lahmacun Recipe Lahmacun has two different components. The dough and the meat topping. 1- The dough. I hope my Turkish friends will forgive me, I took a major shortcut with the dough here using quality store-bought pizza dough. It works very well. But if you want, you can certainly make a homemade pizza dough from scratch or use my dough recipe for manaqish. Whether you use store-bought dough or make your own, the important thing to remember is that you need to spread the dough well to achieve a very thin flatbread that crisps around the edges when baked. 2- The meat topping. Traditionally, Turkish lahmacun is made with minced lamb, but you can also use lean ground beef. What makes the topping special is the combination of flavors. In this lahmacun recipe, I use a food processor to create the topping. Ground lamb (or beef), mixed with sweet red peppers, shallots, garlic, tomato paste, fresh herbs, and an epic fusion of spices! I played with the spices and arrived at a complex, earthy, warm blend of: smoked paprika , allspice , cumin , Aleppo-style pepper , a dash of cinnamon, and a pinch of cayenne. You can omit the cayenne if you need to, or add more if you like the heat! Two ways to cook Lahmacun To make lahmacun, the idea is to spread the spiced meat topping very thinly across the dough. You can bake the lahmacun briefly until the topping is well cooked through and the dough turns nice and crispy around the edges. Or, if you don’t feel like warming up the oven, you can try the stovetop method using a large non-stick skillet (see recipe notes below). How to Serve Lahmacun Lahmacun is a popular on-the-go Turkish food. When you visit Turkey, you’ll see people walking the bustling streets of Istanbul, lahmacuns in hand, wrapped up like burritos, and cold glasses of ayran (a salty yogurt drink) to wash it down. To serve lahmacun wraps, all you need is a squeeze of fresh lemon juice on top. Add a few slices of red onions, fresh mint leaves, and maybe a few radish slices. Wrap up and enjoy! Or, to serve a larger crowd, you can slice lahmacun up like you would a pizza and add a drizzle of tahini sauce . Consider adding more mezze favorites on the side like this easy Mediterranean salad and roasted garlic hummus. More recipes to try: Mediterranean-Style Zucchini Casserole Egyptian Phyllo Meat Pie Roasted Carrot Ginger Soup Easy Apple Strudel Sheet Pan Halibut and Vegetables ▢ Dough ▢ 1/2 lb uncooked store-bought organic pizza dough ▢ Topping ▢ 1/2 sweet red pepper cored, cut into chunks ▢ 1 shallot halved ▢ 2 garlic cloves peeled ▢ 1/2 oz fresh parsley leaves with some stem ▢ 7 oz ground lamb or ground beef ▢ 1 tsp smoked paprika ▢ 1 tsp ground allspice ▢ 1/2 tsp ground cumin ▢ 1/2 tsp Aleppo-style pepper ▢ 1/2 tsp ground cinnamon ▢ 1/2 tsp cayenne pepper ▢ 1/2 tsp salt ▢ 4 tbsp tomato paste ▢ 2 tbsp Private Reserve Greek extra virgin olive oil ▢ Lemon wedges for later Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes) Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.) Prepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.) Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that's about 8 or 9 inches in diameter. Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed. Spoon 3–4 tbsp topping onto dough and spread topping evenly to edges, leaving a thin boarder. Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.) Repeat steps 5 and 6 with the remaining dough. Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature. See notes below for how to serve. Cook's Tip: if 1/2 lb pizza dough doesn't seem enough for you...if it's not giving you enough for your crowd, you can go ahead and use 1 lb pizza dough. The mixture should still be enough. If you need to feed even more people, and you need to use more pizza dough, then simply double the meat topping. Cook's Tip for How to serve Lahmacun: Before you serve, squeeze just a little bit of lemon juice on Lahmacun. If you like, simply add a few slices of red onion, radish, and fresh mint leaves on top, and wrap the Lahmacun up, burrito-style. OR, to serve a larger crowd, you can slice Lahmacun like you would pizza or flatbread and serve with a drizzle of tahini sauce and a side of this easy Mediterranean salad. You can add favorite mezze. Cook's Tip for How to Cook Lahmacun on Stovetop: You can cook Lahmacun on stovetop instead of heating up the oven. You will need a large non-stick skillet with a lid. Pre-heat skillet over medium heat and add just a little bit of extra virgin olive oil. Place one Lahamacun in heated skillet and cover with lid. Cook for about 5 minutes until the meat and dough are cooked through. Recommended for this recipe from our all-natural spice collection: smoked paprika , allspice , cumin , Aleppo-style pepper. SAVE! Create your own 6-pack of spices. Try our Greek Extra Virgin Olive Oils . Private Reserve and Early Harvest EVOOs from organically grown and processed Greek Koroneiki olives. SAVE! Try the EVOO Bundle! Founder and CEO of The Mediterranean Dish \| Two-time New York Times Best Selling Cookbook Author \| Specializing in Mediterranean Cuisine Suzy Karadsheh is a true daughter of the Mediterranean. She was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, and just a boat ride away from places like Italy, Greece, Turkey, Lebanon, Palestine, and Israel. Learn More
Markdown	[Skip to content](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#main-content) Get 10% off your first purchase of olive oils, spices, and more! [Shop Now](https://themeddish.com/TMD10-OFF)\! [Newsletter](https://manage.kmail-lists.com/subscriptions/subscribe?a=RMuL9Q&g=SWFTmJ) - [Shop](https://shop.themediterraneandish.com/) - [Recipes](https://www.themediterraneandish.com/recipes/) - [Shop](https://shop.themediterraneandish.com/) - [Recipes](https://www.themediterraneandish.com/recipes/) - [Mediterranean Diet](https://www.themediterraneandish.com/mediterranean-diet-2/) - [Cookbooks](https://www.themediterraneandish.com/cookbooks/) - [Tours](https://www.themediterraneandish.com/travel-italy-tuscany-umbria-2026/) - [About](https://www.themediterraneandish.com/about-us/) [Home](https://www.themediterraneandish.com/) › [Recipe Index](https://www.themediterraneandish.com/recipes/) › [Turkish](https://www.themediterraneandish.com/category/turkish/) # Easy Lahmacun Recipe 4\.96 from 24 votes [![A headshot of Suzy Karadsheh.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2040%2040'%3E%3C/svg%3E)![A headshot of Suzy Karadsheh.](https://www.themediterraneandish.com/wp-content/uploads/2026/01/Suzy-headshot-40x40.jpg)](https://www.themediterraneandish.com/author/suzythemediterraneandish-com/)by [Suzy Karadsheh](https://www.themediterraneandish.com/author/suzythemediterraneandish-com/) Updated: Feb 29, 2020 [Jump to Recipe](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/)[Add As A Trusted Google Source](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/) ![](https://www.themediterraneandish.com/wp-content/uploads/2018/10/Easy-Turkish-Lahmacun-Recipe-pinterest-150x150.jpg) Think of Lahmacun, pronounced Lahamajoun, as super thin, crispy pizza topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture\! This lahmacun recipe is the perfect prepare-ahead lunch. And it’s a great dinner on-the-go. To serve a crowd, slice it up and serve with other [Mezze](https://www.themediterraneandish.com/mezze-how-to-build-the-perfect-mediterranean-party-platter/) favorites. See serving ideas below. ## What is Lahmacun and Where is it From? Flatbreads have been a popular thing throughout the Mediterranean for ages–from Italian pizza, to [Ladenia (Greek Pizza)](https://www.themediterraneandish.com/greek-pizza/), [za’atar manaqish](https://www.themediterraneandish.com/zaatar-manaqish-recipe/) from the Levant, to [Armenian lavash](https://www.themediterraneandish.com/lavash-bread/) and [Tunisian Mlewi](https://www.themediterraneandish.com/mlewi-tunisian-flatbread/), to this Lahmacun, known as an Armenian specialty that’s made it’s way to Turkey. [Lahmacun](https://en.wikipedia.org/wiki/Lahmajoun), pronounced “lahma’joun”, comes from the Arabic “lahma bi’ajeen,” which literally means “dough with meat.” Think of lahmacun as perfectly thin, crispier pizza (or flatbread), topped with a spiced minced meat mixture. It is popular in Turkey as in various parts of the Levant where the Ottoman empire once extended. And there are meat pie–or pizza–variations, including [manaqish](https://www.themediterraneandish.com/zaatar-manaqish-recipe/) and sfiha, along with other famous flatbreads like [pide](https://www.themediterraneandish.com/turkish-pide/) and [gözleme](https://www.themediterraneandish.com/gozleme-turkish-flatbread/). Lahmacun is also known as Armenian pizza, Turkish pizza, Lebanese pizza, Arab pizza…It’s that popular\! ![Turkish Lahmacun (Lamajoun). Flatbread with meat topping.](https://www.themediterraneandish.com/wp-content/uploads/2018/10/Easy-Turkish-Lahmacun-Recipe-2.jpg) ## How to Make this Lahmacun Recipe Lahmacun has two different components. The dough and the meat topping. 1- The dough. I hope my Turkish friends will forgive me, I took a major shortcut with the dough here using quality store-bought pizza dough. It works very well. But if you want, you can certainly make a homemade pizza dough from scratch or use my dough recipe for [manaqish.](https://www.themediterraneandish.com/zaatar-manaqish-recipe/) Whether you use store-bought dough or make your own, the important thing to remember is that you need to spread the dough well to achieve a very thin flatbread that crisps around the edges when baked. 2- The meat topping. Traditionally, Turkish lahmacun is made with minced lamb, but you can also use lean ground beef. What makes the topping special is the combination of flavors. In this lahmacun recipe, I use a food processor to create the topping. Ground lamb (or beef), mixed with sweet red peppers, shallots, garlic, tomato paste, fresh herbs, and an epic fusion of spices\! ![Turkish Lahamcun (Lahmajoun). Like a pizza with thin crust and a meat topping](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%20667'%3E%3C/svg%3E)![Turkish Lahamcun (Lahmajoun). Like a pizza with thin crust and a meat topping](https://www.themediterraneandish.com/wp-content/uploads/2018/10/Easy-Turkish-Lahmacun-Recipe-3.jpg) I played with the spices and arrived at a complex, earthy, warm blend of: [smoked paprika](https://shop.themediterraneandish.com/product/smoked-paprika/), [allspice](https://shop.themediterraneandish.com/product/allspice/), [cumin](https://shop.themediterraneandish.com/product/cumin-ground-organic/), [Aleppo-style pepper](https://shop.themediterraneandish.com/product/aleppo-pepper-aleppo-style-pepper/), a dash of cinnamon, and a pinch of cayenne. You can omit the cayenne if you need to, or add more if you like the heat\! ## Two ways to cook Lahmacun To make lahmacun, the idea is to spread the spiced meat topping very thinly across the dough. You can bake the lahmacun briefly until the topping is well cooked through and the dough turns nice and crispy around the edges. Or, if you don’t feel like warming up the oven, you can try the stovetop method using a large non-stick skillet (see recipe notes below). ![Sliced Turkish lahmacun (lahmajoun). To feed a crowd, slice it up and share with other mezze.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%20667'%3E%3C/svg%3E)![Sliced Turkish lahmacun (lahmajoun). To feed a crowd, slice it up and share with other mezze.](https://www.themediterraneandish.com/wp-content/uploads/2018/10/Easy-Turkish-Lahmacun-Recipe-4.jpg) ## How to Serve Lahmacun Lahmacun is a popular on-the-go Turkish food. When you visit Turkey, you’ll see people walking the bustling streets of Istanbul, lahmacuns in hand, wrapped up like burritos, and cold glasses of [ayran](https://www.themediterraneandish.com/ayran-turkish-yogurt-drink/) (a salty yogurt drink) to wash it down. To serve lahmacun wraps, all you need is a squeeze of fresh lemon juice on top. Add a few slices of red onions, fresh mint leaves, and maybe a few radish slices. Wrap up and enjoy\! Or, to serve a larger crowd, you can slice lahmacun up like you would a pizza and add a drizzle of [tahini sauce](https://www.themediterraneandish.com/tahini-sauce-recipe-how-to-make-tahini/). Consider adding more [mezze](https://www.themediterraneandish.com/mezze-how-to-build-the-perfect-mediterranean-party-platter/) favorites on the side like this easy [Mediterranean salad](https://www.themediterraneandish.com/3-ingredient-mediterranean-salad/) and [roasted garlic hummus.](https://www.themediterraneandish.com/roasted-garlic-hummus/) ### More recipes to try: [Mediterranean-Style Zucchini Casserole](https://www.themediterraneandish.com/zucchini-casserole-recipe/) [Egyptian Phyllo Meat Pie](https://www.themediterraneandish.com/phyllo-meat-pie-recipe-egyptian-goulash/) [Roasted Carrot Ginger Soup](https://www.themediterraneandish.com/roasted-carrot-soup/) [Easy Apple Strudel](https://www.themediterraneandish.com/easy-apple-strudel-with-phyllo/) [Sheet Pan Halibut and Vegetables](https://www.themediterraneandish.com/one-pan-mediterranean-baked-halibut-recipe-with-vegetables/) 4\.96 from 24 votes ## Easy Lahmacun Recipe [Print Recipe](https://www.themediterraneandish.com/wprm_print/easy-lahmacun-recipe) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.themediterraneandish.com%2Feasy-turkish-lahmacun-recipe%2F&media=https%3A%2F%2Fwww.themediterraneandish.com%2Fwp-content%2Fuploads%2F2018%2F10%2FEasy-Turkish-Lahmacun-Recipe-1-1.jpg&description=Easy+Lahmacun+Recipe&is_video=false) [Rate this Recipe](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comments) [Add As A Trusted Google Source](https://www.google.com/preferences/source?q=themediterraneandish.com) ![A headshot of Suzy Karadsheh.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2030%2030'%3E%3C/svg%3E) ![A headshot of Suzy Karadsheh.](https://www.themediterraneandish.com/wp-content/uploads/2026/01/Suzy-headshot-30x30.jpg) [Suzy Karadsheh](https://www.themediterraneandish.com/author/suzythemediterraneandish-com/) ![Turkish Lahmacun (Lahmajoun). Turkish flatbread with meat topping.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E) ![Turkish Lahmacun (Lahmajoun). Turkish flatbread with meat topping.](https://www.themediterraneandish.com/wp-content/uploads/2018/10/Easy-Turkish-Lahmacun-Recipe-1-1-250x250.jpg) Think of Lahmacun (Lahamajoun) as super thin, crispy pizza (or flatbread) known in Armenia and Turkey, topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture. Prep – 20 minutes mins Cook – 5 minutes mins Cuisine: Mediterranean, Turkish Course: Appetizer, Entree ### Ingredients - ▢ Dough - ▢ 1/2 lb uncooked store-bought organic pizza dough - ▢ Topping - ▢ 1/2 sweet red pepper cored, cut into chunks - ▢ 1 shallot halved - ▢ 2 garlic cloves peeled - ▢ 1/2 oz fresh parsley leaves with some stem - ▢ 7 oz ground lamb or ground beef - ▢ 1 tsp [smoked paprika](https://shop.themediterraneandish.com/product/smoked-paprika/) - ▢ 1 tsp [ground allspice](https://shop.themediterraneandish.com/product/allspice/) - ▢ 1/2 tsp [ground cumin](https://shop.themediterraneandish.com/product/cumin-ground-organic/) - ▢ 1/2 tsp [Aleppo-style pepper](https://shop.themediterraneandish.com/product/aleppo-pepper-aleppo-style-pepper/) - ▢ 1/2 tsp ground cinnamon - ▢ 1/2 tsp cayenne pepper - ▢ 1/2 tsp salt - ▢ 4 tbsp tomato paste - ▢ 2 tbsp [Private Reserve](https://shop.themediterraneandish.com/product/private-reserve-extra-virgin-olive-oil/) Greek extra virgin olive oil - ▢ Lemon wedges for later ### Instructions - Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes) - Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.) - Prepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.) - Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that's about 8 or 9 inches in diameter. - Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed. Spoon 3–4 tbsp topping onto dough and spread topping evenly to edges, leaving a thin boarder. - Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.) - Repeat steps 5 and 6 with the remaining dough. - Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature. See notes below for how to serve. ### Notes - Cook's Tip: if 1/2 lb pizza dough doesn't seem enough for you...if it's not giving you enough for your crowd, you can go ahead and use 1 lb pizza dough. The mixture should still be enough. If you need to feed even more people, and you need to use more pizza dough, then simply double the meat topping. - Cook's Tip for How to serve Lahmacun: Before you serve, squeeze just a little bit of lemon juice on Lahmacun. If you like, simply add a few slices of red onion, radish, and fresh mint leaves on top, and wrap the Lahmacun up, burrito-style. OR, to serve a larger crowd, you can slice Lahmacun like you would pizza or flatbread and serve with a drizzle of [tahini sauce](https://www.themediterraneandish.com/tahini-sauce-recipe-how-to-make-tahini/) and a side of this easy [Mediterranean salad.](https://www.themediterraneandish.com/3-ingredient-mediterranean-salad/)You can add favorite [mezze.](https://www.themediterraneandish.com/mezze-how-to-build-the-perfect-mediterranean-party-platter/) - Cook's Tip for How to Cook Lahmacun on Stovetop: You can cook Lahmacun on stovetop instead of heating up the oven. You will need a large non-stick skillet with a lid. Pre-heat skillet over medium heat and add just a little bit of extra virgin olive oil. Place one Lahamacun in heated skillet and cover with lid. Cook for about 5 minutes until the meat and dough are cooked through. - Recommended for this recipe from our all-natural spice collection: [smoked paprika](https://shop.themediterraneandish.com/product/smoked-paprika/), [allspice](https://shop.themediterraneandish.com/product/allspice/), [cumin](https://shop.themediterraneandish.com/product/cumin-ground-organic/), [Aleppo-style pepper.](https://shop.themediterraneandish.com/product/aleppo-pepper-aleppo-style-pepper/) SAVE\! Create your own [6-pack](https://shop.themediterraneandish.com/product/create-6-pack/) of spices. - Try our Greek Extra Virgin Olive Oils. [Private Reserve](https://shop.themediterraneandish.com/product/private-reserve-extra-virgin-olive-oil/) and [Early Harvest](https://shop.themediterraneandish.com/product/early-harvest-extra-virgin-olive-oil/) EVOOs from organically grown and processed Greek Koroneiki olives. SAVE\! Try the [EVOO Bundle\!](https://shop.themediterraneandish.com/product/extra-virgin-olive-oil-bundle/) Tried this recipe? Mention [@Themediterraneandish](https://www.instagram.com/Themediterraneandish) Or Tag [\#Themediterraneandish](https://www.instagram.com/explore/tags/Themediterraneandish)\! ![](https://www.themediterraneandish.com/wp-content/uploads/2018/10/Easy-Turkish-Lahmacun-Recipe-pinterest-150x150.jpg) Share it with the world [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Yummly](https://www.yummly.com/urb/verify?url=https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/&title=Easy%20Lahmacun%20Recipe&yumtype=button "Share on Yummly") [Pin](https://pinterest.com/pin/create/button/?url=https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/&media=https://www.themediterraneandish.com/wp-content/uploads/2018/10/Easy-Turkish-Lahmacun-Recipe-1-1.jpg&description=Easy%20Lahmacun%20Recipe "Share on Pinterest") [Flipboard](https://share.flipboard.com/bookmarklet/popout?v=2&url=https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/&title=Easy%20Lahmacun%20Recipe "Share on Flipboard") [![A headshot of Suzy Karadsheh.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20284%20284'%3E%3C/svg%3E)![A headshot of Suzy Karadsheh.](https://www.themediterraneandish.com/wp-content/uploads/2026/01/Suzy-headshot-284x284.jpg)](https://www.themediterraneandish.com/author/suzythemediterraneandish-com/) Founder and CEO of The Mediterranean Dish \\| Two-time New York Times Best Selling Cookbook Author \\| Specializing in Mediterranean Cuisine Suzy Karadsheh is a true daughter of the Mediterranean. She was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, and just a boat ride away from places like Italy, Greece, Turkey, Lebanon, Palestine, and Israel. [Learn More](https://www.themediterraneandish.com/author/suzythemediterraneandish-com/) 4\.96 from 24 votes ### Leave a comment [Cancel reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ### Comments 1. Jessica says: March 31, 2025 at 10:15 pm So you have any recommendations for if we want to use homemade dough and not store bought? [Reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comment-215209) 1. TMD Team says: April 2, 2025 at 11:37 am Sure! We recommend using Suzy’s dough recipe for [manaqish](https://www.themediterraneandish.com/zaatar-manaqish-recipe/). [Reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comment-215317) 2. Sallie says: March 3, 2025 at 9:23 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I made this tonight and it was very good. I couldn’t find ground lamb so I used ground turkey. I used a flat bread dough recipe that I use all the time. The dough was crispy and the meat was aromatic and delicious, very strong flavors. I will definitely put this in my recipe book. [Reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comment-213505) 1. TMD Team says: March 5, 2025 at 5:38 pm Hi, Sallie! So glad you enjoyed the recipe! Thanks for letting us know\! [Reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comment-213627) 3. Trent says: November 22, 2024 at 12:58 pm I’ve made a ton of lahmacun recipes and this spice blend is the best by far. I didn’t have Aleppo pepper but subbed a ground dark Mexican chile (like guajillo or pasilla) and it was fabulous. [Reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comment-208784) 1. TMD Team says: November 25, 2024 at 9:14 am Thanks, Trent\! [Reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comment-209054) 4. Dan says: September 11, 2024 at 2:17 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Another one added to the rotation. This was great, would highly recommend trying it. Very flavorful. [Reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comment-204711) 5. sequoyah kearns says: August 4, 2024 at 5:18 am The best version of this dish is topped with parsley, fresh tomatoes and lemon. Incredibly good\! [Reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comment-202005) 1. Neetu says: November 15, 2024 at 12:21 pm What about chicken as your meat option? [Reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comment-208401) 6. Lara says: August 2, 2024 at 6:48 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This was so amazing! The flavors are just fantastic. I used pizza dough from Trader Joe’s, as my shortcut. I also didn’t make it as thin as it likely normally is made. However, it came out incredibly delicious. A keeper now in recipes to rotate monthly! Thank you\! [Reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comment-201927) 7. Kim says: July 27, 2024 at 7:52 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Delicious!! I used pitas to make it but we still have the meat mixture left so we’ll defrost some pizza dough & make the rest. [Reply](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/#comment-201341) #### Comment navigation [Older Comments](https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/comment-page-2/#comments) ![](https://www.themediterraneandish.com/wp-content/uploads/2018/10/Easy-Turkish-Lahmacun-Recipe-pinterest-150x150.jpg) ![A collage of prominent recipe authors for The Mediterranean Dish.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20400%20400'%3E%3C/svg%3E) ![A collage of prominent recipe authors for The Mediterranean Dish.](https://www.themediterraneandish.com/wp-content/uploads/2022/09/Author-Collage-2-400x400.jpg) Welcome to The Mediterranean Dish\! The internet’s \#1 resource for modern Mediterranean cooking. I’m Suzy Karadsheh, founder and New York Times Bestselling author from Port Said, Egypt. 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Readable Markdown	Think of Lahmacun, pronounced Lahamajoun, as super thin, crispy pizza topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture\! This lahmacun recipe is the perfect prepare-ahead lunch. And it’s a great dinner on-the-go. To serve a crowd, slice it up and serve with other [Mezze](https://www.themediterraneandish.com/mezze-how-to-build-the-perfect-mediterranean-party-platter/) favorites. See serving ideas below. ## What is Lahmacun and Where is it From? Flatbreads have been a popular thing throughout the Mediterranean for ages–from Italian pizza, to [Ladenia (Greek Pizza)](https://www.themediterraneandish.com/greek-pizza/), [za’atar manaqish](https://www.themediterraneandish.com/zaatar-manaqish-recipe/) from the Levant, to [Armenian lavash](https://www.themediterraneandish.com/lavash-bread/) and [Tunisian Mlewi](https://www.themediterraneandish.com/mlewi-tunisian-flatbread/), to this Lahmacun, known as an Armenian specialty that’s made it’s way to Turkey. [Lahmacun](https://en.wikipedia.org/wiki/Lahmajoun), pronounced “lahma’joun”, comes from the Arabic “lahma bi’ajeen,” which literally means “dough with meat.” Think of lahmacun as perfectly thin, crispier pizza (or flatbread), topped with a spiced minced meat mixture. It is popular in Turkey as in various parts of the Levant where the Ottoman empire once extended. And there are meat pie–or pizza–variations, including [manaqish](https://www.themediterraneandish.com/zaatar-manaqish-recipe/) and sfiha, along with other famous flatbreads like [pide](https://www.themediterraneandish.com/turkish-pide/) and [gözleme](https://www.themediterraneandish.com/gozleme-turkish-flatbread/). Lahmacun is also known as Armenian pizza, Turkish pizza, Lebanese pizza, Arab pizza…It’s that popular\! ![Turkish Lahmacun (Lamajoun). Flatbread with meat topping.](https://www.themediterraneandish.com/wp-content/uploads/2018/10/Easy-Turkish-Lahmacun-Recipe-2.jpg) ## How to Make this Lahmacun Recipe Lahmacun has two different components. The dough and the meat topping. 1- The dough. I hope my Turkish friends will forgive me, I took a major shortcut with the dough here using quality store-bought pizza dough. It works very well. But if you want, you can certainly make a homemade pizza dough from scratch or use my dough recipe for [manaqish.](https://www.themediterraneandish.com/zaatar-manaqish-recipe/) Whether you use store-bought dough or make your own, the important thing to remember is that you need to spread the dough well to achieve a very thin flatbread that crisps around the edges when baked. 2- The meat topping. Traditionally, Turkish lahmacun is made with minced lamb, but you can also use lean ground beef. What makes the topping special is the combination of flavors. In this lahmacun recipe, I use a food processor to create the topping. Ground lamb (or beef), mixed with sweet red peppers, shallots, garlic, tomato paste, fresh herbs, and an epic fusion of spices\! ![Turkish Lahamcun (Lahmajoun). Like a pizza with thin crust and a meat topping](https://www.themediterraneandish.com/wp-content/uploads/2018/10/Easy-Turkish-Lahmacun-Recipe-3.jpg) I played with the spices and arrived at a complex, earthy, warm blend of: [smoked paprika](https://shop.themediterraneandish.com/product/smoked-paprika/), [allspice](https://shop.themediterraneandish.com/product/allspice/), [cumin](https://shop.themediterraneandish.com/product/cumin-ground-organic/), [Aleppo-style pepper](https://shop.themediterraneandish.com/product/aleppo-pepper-aleppo-style-pepper/), a dash of cinnamon, and a pinch of cayenne. You can omit the cayenne if you need to, or add more if you like the heat\! ## Two ways to cook Lahmacun To make lahmacun, the idea is to spread the spiced meat topping very thinly across the dough. You can bake the lahmacun briefly until the topping is well cooked through and the dough turns nice and crispy around the edges. Or, if you don’t feel like warming up the oven, you can try the stovetop method using a large non-stick skillet (see recipe notes below). ![Sliced Turkish lahmacun (lahmajoun). To feed a crowd, slice it up and share with other mezze.](https://www.themediterraneandish.com/wp-content/uploads/2018/10/Easy-Turkish-Lahmacun-Recipe-4.jpg) ## How to Serve Lahmacun Lahmacun is a popular on-the-go Turkish food. When you visit Turkey, you’ll see people walking the bustling streets of Istanbul, lahmacuns in hand, wrapped up like burritos, and cold glasses of [ayran](https://www.themediterraneandish.com/ayran-turkish-yogurt-drink/) (a salty yogurt drink) to wash it down. To serve lahmacun wraps, all you need is a squeeze of fresh lemon juice on top. Add a few slices of red onions, fresh mint leaves, and maybe a few radish slices. Wrap up and enjoy\! Or, to serve a larger crowd, you can slice lahmacun up like you would a pizza and add a drizzle of [tahini sauce](https://www.themediterraneandish.com/tahini-sauce-recipe-how-to-make-tahini/). Consider adding more [mezze](https://www.themediterraneandish.com/mezze-how-to-build-the-perfect-mediterranean-party-platter/) favorites on the side like this easy [Mediterranean salad](https://www.themediterraneandish.com/3-ingredient-mediterranean-salad/) and [roasted garlic hummus.](https://www.themediterraneandish.com/roasted-garlic-hummus/) ### More recipes to try: [Mediterranean-Style Zucchini Casserole](https://www.themediterraneandish.com/zucchini-casserole-recipe/) [Egyptian Phyllo Meat Pie](https://www.themediterraneandish.com/phyllo-meat-pie-recipe-egyptian-goulash/) [Roasted Carrot Ginger Soup](https://www.themediterraneandish.com/roasted-carrot-soup/) [Easy Apple Strudel](https://www.themediterraneandish.com/easy-apple-strudel-with-phyllo/) [Sheet Pan Halibut and Vegetables](https://www.themediterraneandish.com/one-pan-mediterranean-baked-halibut-recipe-with-vegetables/) - ▢ Dough - ▢ 1/2 lb uncooked store-bought organic pizza dough - ▢ Topping - ▢ 1/2 sweet red pepper cored, cut into chunks - ▢ 1 shallot halved - ▢ 2 garlic cloves peeled - ▢ 1/2 oz fresh parsley leaves with some stem - ▢ 7 oz ground lamb or ground beef - ▢ 1 tsp [smoked paprika](https://shop.themediterraneandish.com/product/smoked-paprika/) - ▢ 1 tsp [ground allspice](https://shop.themediterraneandish.com/product/allspice/) - ▢ 1/2 tsp [ground cumin](https://shop.themediterraneandish.com/product/cumin-ground-organic/) - ▢ 1/2 tsp [Aleppo-style pepper](https://shop.themediterraneandish.com/product/aleppo-pepper-aleppo-style-pepper/) - ▢ 1/2 tsp ground cinnamon - ▢ 1/2 tsp cayenne pepper - ▢ 1/2 tsp salt - ▢ 4 tbsp tomato paste - ▢ 2 tbsp [Private Reserve](https://shop.themediterraneandish.com/product/private-reserve-extra-virgin-olive-oil/) Greek extra virgin olive oil - ▢ Lemon wedges for later - Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes) - Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.) - Prepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.) - Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that's about 8 or 9 inches in diameter. - Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed. Spoon 3–4 tbsp topping onto dough and spread topping evenly to edges, leaving a thin boarder. - Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.) - Repeat steps 5 and 6 with the remaining dough. - Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature. See notes below for how to serve. - Cook's Tip: if 1/2 lb pizza dough doesn't seem enough for you...if it's not giving you enough for your crowd, you can go ahead and use 1 lb pizza dough. The mixture should still be enough. If you need to feed even more people, and you need to use more pizza dough, then simply double the meat topping. - Cook's Tip for How to serve Lahmacun: Before you serve, squeeze just a little bit of lemon juice on Lahmacun. If you like, simply add a few slices of red onion, radish, and fresh mint leaves on top, and wrap the Lahmacun up, burrito-style. OR, to serve a larger crowd, you can slice Lahmacun like you would pizza or flatbread and serve with a drizzle of [tahini sauce](https://www.themediterraneandish.com/tahini-sauce-recipe-how-to-make-tahini/) and a side of this easy [Mediterranean salad.](https://www.themediterraneandish.com/3-ingredient-mediterranean-salad/)You can add favorite [mezze.](https://www.themediterraneandish.com/mezze-how-to-build-the-perfect-mediterranean-party-platter/) - Cook's Tip for How to Cook Lahmacun on Stovetop: You can cook Lahmacun on stovetop instead of heating up the oven. You will need a large non-stick skillet with a lid. Pre-heat skillet over medium heat and add just a little bit of extra virgin olive oil. Place one Lahamacun in heated skillet and cover with lid. Cook for about 5 minutes until the meat and dough are cooked through. - Recommended for this recipe from our all-natural spice collection: [smoked paprika](https://shop.themediterraneandish.com/product/smoked-paprika/), [allspice](https://shop.themediterraneandish.com/product/allspice/), [cumin](https://shop.themediterraneandish.com/product/cumin-ground-organic/), [Aleppo-style pepper.](https://shop.themediterraneandish.com/product/aleppo-pepper-aleppo-style-pepper/) SAVE\! Create your own [6-pack](https://shop.themediterraneandish.com/product/create-6-pack/) of spices. - Try our Greek Extra Virgin Olive Oils. [Private Reserve](https://shop.themediterraneandish.com/product/private-reserve-extra-virgin-olive-oil/) and [Early Harvest](https://shop.themediterraneandish.com/product/early-harvest-extra-virgin-olive-oil/) EVOOs from organically grown and processed Greek Koroneiki olives. SAVE\! Try the [EVOO Bundle\!](https://shop.themediterraneandish.com/product/extra-virgin-olive-oil-bundle/) Founder and CEO of The Mediterranean Dish \\| Two-time New York Times Best Selling Cookbook Author \\| Specializing in Mediterranean Cuisine Suzy Karadsheh is a true daughter of the Mediterranean. She was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, and just a boat ride away from places like Italy, Greece, Turkey, Lebanon, Palestine, and Israel. [Learn More](https://www.themediterraneandish.com/author/suzythemediterraneandish-com/)
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