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URLhttps://www.thespruceeats.com/turkish-lahmacun-recipe-3274265
Last Crawled2026-04-12 04:56:36 (1 day ago)
First Indexed2018-04-26 22:41:01 (7 years ago)
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Meta TitleHomemade Turkish Lahmacun (Cheeseless Pizza) Recipe
Meta DescriptionSpicy, crispy, cheeseless pizza, called lahmacun, is a famous street food all over Turkey. This authentic dish is easy to make at home.
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Homemade Turkish Lahmacun By Elizabeth Taviloglu Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years. Updated on 11/19/25 (146) The Spruce / Bahareh Niati  146 ratings This authentic Turkish recipe delivers spicy, crispy, cheeseless pizza straight from your oven. Homemade dough and a robust beef topping create a flavorful, thin-crust experience. Lahmacun is served rolled or folded, paired with fresh lemon, parsley, and sumac onions. If you’re a fan of pizza but can do without the cheese, you’re sure to love lahmacun (LAH’-MAH’-juhn), a Turkish street food. It has a much thinner dough, doesn’t use cheese in the topping, and is usually rolled or folded before eating. Lahmacun is a good example of Turkish regional cuisine . It is originally from southeastern Turkey, which is famous for its spicy kebabs and other meat dishes. You can find this tasty, spicy treat all over the country in restaurants, cafes, and fast-food chain restaurants that specialize in lahmacun. In addition, many home cooks prepare lahmacun using their own mixture of Turkish spices and fresh ingredients. This recipe for lahmacun is easy to make and features a homemade dough and spicy beef topping. If you are short on time, you can substitute a package of fresh, ready-made pizza dough. The lahmacun is traditionally served with lemon wedges and a mixture of Italian parsley, sliced red onion, and sumac on the side. Never Lose a Recipe Again! Love a Spruce Eats recipe? With MyRecipes, your personal home for recipes , easily save and organize your favorites, plus thousands more, in one convenient place. Keep Screen Awake For the Dough: 2 cups ( 240 grams ) all-purpose flour 1 teaspoon instant dry yeast 1 1/2 teaspoons kosher salt 1 cup warm water 1 tablespoon olive oil For the Topping: 3/4 pound ground beef , 70 percent lean 1 medium yellow onion , finely grated 3 to 4 cloves garlic, finely grated 1 cup finely chopped Italian parsley leaves 2 medium ripe tomatoes , finely grated 1/2 medium green bell pepper, finely grated 1 tablespoon red pepper paste 1 tablespoon tomato paste 1 teaspoon paprika 1 teaspoon red pepper flakes 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Lemon wedges , for garnish Make the Dough Gather the ingredients. The Spruce / Bahareh Niati Add the flour to a large mixing bowl followed by the yeast and salt and combine. The Spruce / Bahareh Niati In a small bowl, stir the warm water together with the olive oil. The Spruce / Bahareh Niati Make a well in the middle of the flour with a spoon and pour the water and oil mixture into it. The Spruce / Bahareh Niati Blend the flour into the liquid by folding the dry ingredients from the sides into the center. The Spruce / Bahareh Niati Flour your work surface and your hands. The Spruce / Bahareh Niati Turn out the dough and knead it for about 15 minutes until the dough is soft and elastic. The Spruce / Bahareh Niati Drizzle a little bit of olive oil inside the mixing bowl and spread it around with your fingers to oil the inside. The Spruce / Bahareh Niati Put the dough back in the oiled bowl and cover it with a cloth or towel. The Spruce / Bahareh Niati Leave it in a warm place to rise for 30 to 45 minutes. The dough should rise to about double the size. The Spruce / Bahareh Niati Make the Topping While the dough rises, prepare the topping. Gather the topping ingredients. The Spruce / Bahareh Niati Mix all the ingredients together in a large bowl. Set aside. The Spruce / Bahareh Niati Preheat the oven to 450 F. Put a large a nonstick sheet tray into the oven to preheat. The Spruce / Bahareh Niati Turn out the dough on a floured surface and divide it into 6 even pieces. The Spruce / Bahareh Niati Roll out each piece into a very thin round or oval shape. Try to get each one as thin as possible without tearing it. The Spruce / Bahareh Niati Spread the topping thinly and evenly over the top of each dough round with your fingers. Don’t press down too hard. The Spruce / Bahareh Niati Remove the sheet tray from the oven (with oven mitts) and carefully place each lahmacun on it. Don’t allow them to overlap. The Spruce / Bahareh Niati Bake for 7 to 10 minutes, until the topping is sizzling, and the edges of the dough are brown. Always check the lahmacuns as they cook to prevent them from burning. The Spruce / Bahareh Niati Serve the lahmacuns piping hot with lemon wedges for squeezing and a plate of sliced onions mixed with sumac and sprigs of Italian parsley. The Spruce / Bahareh Niati How to Store Store leftover lahmacun separated by parchment or waxed paper in an airtight container in the fridge for up to three days. Is Lahmacun Turkish or Armenian? Lahmacun is a popular dish in Turkey and Armenia (where it is also known as lamadjo ) as well as in Syria, Lebanon, and Israel. Nutrition Facts (per serving) 375 Calories 13g Fat 43g Carbs 21g Protein × Nutrition Facts Servings: 4 to 6 Amount per serving Calories 375 % Daily Value* Total Fat 13g 17% Saturated Fat 4g 22% Cholesterol 50mg 17% Sodium 745mg 32% Total Carbohydrate 43g 16% Dietary Fiber 4g 14% Total Sugars 6g Protein 21g Vitamin C 45mg 223% Calcium 74mg 6% Iron 5mg 27% Potassium 656mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
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Save your favorites on MyRecipes for free](https://www.myrecipes.com/authentication/login?regSource=zili5p&isMyrecipes=true&utm_source=thespruceeats&utm_medium=sitewidebanner) - [Recipes By Region](https://www.thespruceeats.com/food-by-region-4162676) - [Middle Eastern Food](https://www.thespruceeats.com/middle-east-4162485) - [Turkish Food](https://www.thespruceeats.com/turkish-food-4162478) - [Turkish Appetizers](https://www.thespruceeats.com/turkish-appetizers-4162475) # Homemade Turkish Lahmacun By [Elizabeth Taviloglu](https://www.thespruceeats.com/elizabeth-taviloglu-3274117) ![Elizabeth Wilson Taviloğlu]() ![Elizabeth Wilson Taviloğlu](https://www.thespruceeats.com/thmb/OqLcAbEt-EJwGoQA6JilGL5Zr0o=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Elizabeth-Wilson-Taviloglu-b2daf827067b43e79688556422b71bb7.jpg) [Elizabeth Taviloglu](https://www.thespruceeats.com/elizabeth-taviloglu-3274117) Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years. Learn about The Spruce Eats' [Editorial Process](https://www.thespruceeats.com/about-us-4776236#toc-editorial-guidelines) Updated on 11/19/25 (146) Save [Write a Review](https://www.thespruceeats.com/turkish-lahmacun-recipe-3274265) Close ![Turkish Lahmacun](https://www.thespruceeats.com/thmb/9yEGzRu0k79yHym9_vrkeYL37r4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-hero-01-9b3fc58a62994b7ca9b838dd07b31792.jpg) ![Turkish Lahmacun](https://www.thespruceeats.com/thmb/9yEGzRu0k79yHym9_vrkeYL37r4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-hero-01-9b3fc58a62994b7ca9b838dd07b31792.jpg) The Spruce / Bahareh Niati Prep: 30 mins Cook: 30 mins Rise: 30 mins Total: 90 mins Servings: 4 to 6 servings 146 ratings Write a Review [Add a comment](https://www.thespruceeats.com/turkish-lahmacun-recipe-3274265) SaveRecipe - This authentic Turkish recipe delivers spicy, crispy, cheeseless pizza straight from your oven. - Homemade dough and a robust beef topping create a flavorful, thin-crust experience. - Lahmacun is served rolled or folded, paired with fresh lemon, parsley, and sumac onions. If you’re a fan of pizza but can do without the cheese, you’re sure to love *lahmacun* (LAH’-MAH’-juhn), a Turkish street food. It has a much thinner dough, doesn’t use cheese in the topping, and is usually rolled or folded before eating. Lahmacun is a good example of [Turkish regional cuisine](https://www.thespruceeats.com/your-guide-to-turkish-meze-3274212). It is originally from southeastern Turkey, which is famous for its spicy kebabs and other meat dishes. You can find this tasty, spicy treat all over the country in restaurants, cafes, and fast-food chain restaurants that specialize in lahmacun. In addition, many home cooks prepare lahmacun using their own mixture of [Turkish spices](https://www.thespruceeats.com/exploring-moroccan-food-4162469) and fresh ingredients. This recipe for lahmacun is easy to make and features a homemade dough and spicy beef topping. If you are short on time, you can substitute a package of fresh, ready-made pizza dough. The lahmacun is traditionally served with lemon wedges and a mixture of Italian parsley, sliced red onion, and [sumac](https://www.thespruceeats.com/what-is-sumac-1763131) on the side. ### Never Lose a Recipe Again\! Love a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https://www.myrecipes.com/authentication/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place. Keep Screen Awake ## Ingredients For the Dough: - 2 cups (240 grams) all-purpose flour - 1 teaspoon instant dry yeast - 1 1/2 teaspoons kosher salt - 1 cup warm water - 1 tablespoon olive oil For the Topping: - 3/4 pound ground beef, 70 percent lean - 1 medium yellow onion, finely grated - 3 to 4 cloves garlic, finely grated - 1 cup finely chopped Italian parsley leaves - 2 medium ripe tomatoes, finely grated - 1/2 medium green bell pepper, finely grated - 1 tablespoon red pepper paste - 1 tablespoon tomato paste - 1 teaspoon paprika - 1 teaspoon red pepper flakes - 1 teaspoon ground cumin - 1 teaspoon kosher salt - 1/2 teaspoon freshly ground black pepper - Lemon wedges, for garnish ## Steps to Make It ## Make the Dough 1. Gather the ingredients. ![Homemade Turkish lahmacun ingredients ]() ![Homemade Turkish lahmacun ingredients ](https://www.thespruceeats.com/thmb/03biOFwdsHttW458EFR8OEWBY70=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-01-1c7d6af5491d4e28b0632a759070c2a4.jpg) The Spruce / Bahareh Niati 2. Add the flour to a large mixing bowl followed by the yeast and salt and combine. ![Flour in a large mixing bowl with yeast and salt]() ![Flour in a large mixing bowl with yeast and salt](https://www.thespruceeats.com/thmb/zMaq3Rzz1v2Hx6Lfuy74QsNBhaQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-02-1-6f740b36b8e746ebaf90527f34021ae0.jpg) The Spruce / Bahareh Niati 3. In a small bowl, stir the warm water together with the olive oil. ![Olive oil and warm water together in a bowl]() ![Olive oil and warm water together in a bowl](https://www.thespruceeats.com/thmb/Vr4Vo8P-_9OnpTkLCoMe7vreZQo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-03-d028bc03816d4e31b38f9ab403399f75.jpg) The Spruce / Bahareh Niati 4. Make a well in the middle of the flour with a spoon and pour the water and oil mixture into it. ![Flour with the water and oil mixture in a bowl]() ![Flour with the water and oil mixture in a bowl](https://www.thespruceeats.com/thmb/yPUjNt-tevGA82bBzh5Os1tJNpI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-04-2-9faaf04b4c994ca282de0a147dbe0c05.jpg) The Spruce / Bahareh Niati 5. Blend the flour into the liquid by folding the dry ingredients from the sides into the center. ![Homemade Turkish lahmacun dough in a bowl]() ![Homemade Turkish lahmacun dough in a bowl](https://www.thespruceeats.com/thmb/Z40aEYLDkc25k6k4eTrOkLCl9gU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-05-3-e05d9789758c429d89bc1b95e6e13ec2.jpg) The Spruce / Bahareh Niati 6. Flour your work surface and your hands. ![Floured wood surface ]() ![Floured wood surface ](https://www.thespruceeats.com/thmb/_Apg-iuoLZs_zGCUm0DOgYcOSZk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-06-01cab2647a9b4fc69941f3f2666bb802.jpg) The Spruce / Bahareh Niati 7. Turn out the dough and knead it for about 15 minutes until the dough is soft and elastic. ![Kneading dough on a wood surface ]() ![Kneading dough on a wood surface ](https://www.thespruceeats.com/thmb/wNMhZ0uteUMQMk3Uiy75a1debLU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-07-1-62a227e071654b5fb9b144389809719e.jpg) The Spruce / Bahareh Niati 8. Drizzle a little bit of olive oil inside the mixing bowl and spread it around with your fingers to oil the inside. ![Bowl with oil ]() ![Bowl with oil ](https://www.thespruceeats.com/thmb/DhTpALoRzFYBEMG5G7eBPB3lXxE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-08-2-0d0bc21b5dbe4b7e9c776a6d7b21dca3.jpg) The Spruce / Bahareh Niati 9. Put the dough back in the oiled bowl and cover it with a cloth or towel. ![Dough in a bowl covered with a towel ]() ![Dough in a bowl covered with a towel ](https://www.thespruceeats.com/thmb/Rx57MhteMzIHcczLZlZGxOQo1FY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-09-b83e33e0d4534f029028d8165bcbb645.jpg) The Spruce / Bahareh Niati 10. Leave it in a warm place to rise for 30 to 45 minutes. The dough should rise to about double the size. ![Homemade Turkish lahmacun dough in a bowl ]() ![Homemade Turkish lahmacun dough in a bowl ](https://www.thespruceeats.com/thmb/AOy2uveHV067EMJWi-s5ONMe5wQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-10-49d2f7725b5e46f7a7f5a42194be1a29.jpg) The Spruce / Bahareh Niati ## Make the Topping 1. While the dough rises, prepare the topping. Gather the topping ingredients. ![Homemade Turkish lahmacun filling ingredients ]() ![Homemade Turkish lahmacun filling ingredients ](https://www.thespruceeats.com/thmb/NJqQ0uN_mcEpHPOxWvTnXtF2M_o=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-step-1-4140d4ba29084dbaae2d9d74be6f627c.jpg) The Spruce / Bahareh Niati 2. Mix all the ingredients together in a large bowl. Set aside. ![Mix together topping ingredients]() ![Mix together topping ingredients](https://www.thespruceeats.com/thmb/p62OOSc3pxMNROfwQjboUmTcBIQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-12-2-035a702e694942cfbeb842bafa581721.jpg) The Spruce / Bahareh Niati ## Make the Lahmacun 1. Preheat the oven to 450 F. Put a large a nonstick sheet tray into the oven to preheat. ![Nonstick baking sheet ]() ![Nonstick baking sheet ](https://www.thespruceeats.com/thmb/VLke3o8H6TC1SuKjvR2pcu2IeV8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-step-1-bdec0f640786478ab654e1c09316864d.jpg) The Spruce / Bahareh Niati 2. Turn out the dough on a floured surface and divide it into 6 even pieces. ![Dough divided into six equal rounds]() ![Dough divided into six equal rounds](https://www.thespruceeats.com/thmb/8sZHqW5PAD-xQ8ZXc2JMV1to78A=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-14-1-4786797ad32d4242aa17626473af96ab.jpg) The Spruce / Bahareh Niati 3. Roll out each piece into a very thin round or oval shape. Try to get each one as thin as possible without tearing it. ![Homemade Turkish lahmacun rolled dough ]() ![Homemade Turkish lahmacun rolled dough ](https://www.thespruceeats.com/thmb/LwZGIScd95VNGiitKumM9Tyn-ig=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-step-3-48ce7f0615014e63a226e881d5f18d4b.jpg) The Spruce / Bahareh Niati 4. Spread the topping thinly and evenly over the top of each dough round with your fingers. Don’t press down too hard. ![Homemade Turkish lahmacun dough with filling on top ]() ![Homemade Turkish lahmacun dough with filling on top ](https://www.thespruceeats.com/thmb/HnSGyPqm9mAl_Uh1xA23ws5wfEw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-step-4-30f2d83280a3444b8bc0ee727e1fc92c.jpg) The Spruce / Bahareh Niati 5. Remove the sheet tray from the oven (with oven mitts) and carefully place each lahmacun on it. Don’t allow them to overlap. ![Homemade Turkish lahmacun dough with topping on a baking sheet ]() ![Homemade Turkish lahmacun dough with topping on a baking sheet ](https://www.thespruceeats.com/thmb/z418yH0ENnWwFfUYAcWn18C0cHA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-step-5-93ecc45a77674e5cb460270b57704b91.jpg) The Spruce / Bahareh Niati 6. Bake for 7 to 10 minutes, until the topping is sizzling, and the edges of the dough are brown. Always check the lahmacuns as they cook to prevent them from burning. ![Homemade Turkish lahmacun on a baking sheet ]() ![Homemade Turkish lahmacun on a baking sheet ](https://www.thespruceeats.com/thmb/jr8kL1X5vOtg2k8rU5FeGDVNE2k=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-step-6-570194d2084845098d3312e68e15db2d.jpg) The Spruce / Bahareh Niati 7. Serve the lahmacuns piping hot with lemon wedges for squeezing and a plate of sliced onions mixed with sumac and sprigs of Italian parsley. ![Homemade Turkish Lahmacun]() ![Homemade Turkish Lahmacun](https://www.thespruceeats.com/thmb/6Kkf59_Vn2BsB6IJpvUWlKggfAs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/turkish-lahmacun-recipe-3274265-step-7-a57b3eb761f543c49d9e2121c0b19c71.jpg) The Spruce / Bahareh Niati ### How to Store Store leftover lahmacun separated by parchment or waxed paper in an airtight container in the fridge for up to three days. ### Is Lahmacun Turkish or Armenian? Lahmacun is a popular dish in Turkey and Armenia (where it is also known as *lamadjo*) as well as in Syria, Lebanon, and Israel. [West Indian-Style Roti (Flatbread)](https://www.thespruceeats.com/roti-flatbread-west-indian-style-3028987) - [Turkish Appetizers](https://www.thespruceeats.com/turkish-appetizers-4162475) - [Appetizers & Snacks](https://www.thespruceeats.com/appetizers-snacks-4162810) - [Middle Eastern Food](https://www.thespruceeats.com/middle-east-4162485) - [Turkish Food](https://www.thespruceeats.com/turkish-food-4162478) - [Ground Beef Recipes](https://www.thespruceeats.com/ground-beef-4162450) | Nutrition Facts (per serving) | | |---|---| | 375 | Calories | | 13g | Fat | | 43g | Carbs | | 21g | Protein | Show Full Nutrition Label × | Nutrition Facts | | |---|---| | Servings: 4 to 6 | | | Amount per serving | | | Calories | 375 | | % Daily Value\* | | | Total Fat 13g | 17% | | Saturated Fat 4g | 22% | | Cholesterol 50mg | 17% | | Sodium 745mg | 32% | | Total Carbohydrate 43g | 16% | | Dietary Fiber 4g | 14% | | Total Sugars 6g | | | Protein 21g | | | Vitamin C 45mg | 223% | | Calcium 74mg | 6% | | Iron 5mg | 27% | | Potassium 656mg | 14% | | *\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* | | (Nutrition information is calculated using an ingredient database and should be considered an estimate.) 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Homemade Turkish Lahmacun By [Elizabeth Taviloglu](https://www.thespruceeats.com/elizabeth-taviloglu-3274117) ![Elizabeth Wilson Taviloğlu](https://www.thespruceeats.com/thmb/OqLcAbEt-EJwGoQA6JilGL5Zr0o=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Elizabeth-Wilson-Taviloglu-b2daf827067b43e79688556422b71bb7.jpg) Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years. Updated on 11/19/25 (146) The Spruce / Bahareh Niati 146 ratings - This authentic Turkish recipe delivers spicy, crispy, cheeseless pizza straight from your oven. - Homemade dough and a robust beef topping create a flavorful, thin-crust experience. - Lahmacun is served rolled or folded, paired with fresh lemon, parsley, and sumac onions. If you’re a fan of pizza but can do without the cheese, you’re sure to love *lahmacun* (LAH’-MAH’-juhn), a Turkish street food. It has a much thinner dough, doesn’t use cheese in the topping, and is usually rolled or folded before eating. Lahmacun is a good example of [Turkish regional cuisine](https://www.thespruceeats.com/your-guide-to-turkish-meze-3274212). It is originally from southeastern Turkey, which is famous for its spicy kebabs and other meat dishes. You can find this tasty, spicy treat all over the country in restaurants, cafes, and fast-food chain restaurants that specialize in lahmacun. In addition, many home cooks prepare lahmacun using their own mixture of [Turkish spices](https://www.thespruceeats.com/exploring-moroccan-food-4162469) and fresh ingredients. This recipe for lahmacun is easy to make and features a homemade dough and spicy beef topping. If you are short on time, you can substitute a package of fresh, ready-made pizza dough. The lahmacun is traditionally served with lemon wedges and a mixture of Italian parsley, sliced red onion, and [sumac](https://www.thespruceeats.com/what-is-sumac-1763131) on the side. ### Never Lose a Recipe Again\! Love a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https://www.myrecipes.com/authentication/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place. Keep Screen Awake For the Dough: - 2 cups (240 grams) all-purpose flour - 1 teaspoon instant dry yeast - 1 1/2 teaspoons kosher salt - 1 cup warm water - 1 tablespoon olive oil For the Topping: - 3/4 pound ground beef, 70 percent lean - 1 medium yellow onion, finely grated - 3 to 4 cloves garlic, finely grated - 1 cup finely chopped Italian parsley leaves - 2 medium ripe tomatoes, finely grated - 1/2 medium green bell pepper, finely grated - 1 tablespoon red pepper paste - 1 tablespoon tomato paste - 1 teaspoon paprika - 1 teaspoon red pepper flakes - 1 teaspoon ground cumin - 1 teaspoon kosher salt - 1/2 teaspoon freshly ground black pepper - Lemon wedges, for garnish ## Make the Dough 1. Gather the ingredients. The Spruce / Bahareh Niati 2. Add the flour to a large mixing bowl followed by the yeast and salt and combine. The Spruce / Bahareh Niati 3. In a small bowl, stir the warm water together with the olive oil. The Spruce / Bahareh Niati 4. Make a well in the middle of the flour with a spoon and pour the water and oil mixture into it. The Spruce / Bahareh Niati 5. Blend the flour into the liquid by folding the dry ingredients from the sides into the center. The Spruce / Bahareh Niati 6. Flour your work surface and your hands. The Spruce / Bahareh Niati 7. Turn out the dough and knead it for about 15 minutes until the dough is soft and elastic. The Spruce / Bahareh Niati 8. Drizzle a little bit of olive oil inside the mixing bowl and spread it around with your fingers to oil the inside. The Spruce / Bahareh Niati 9. Put the dough back in the oiled bowl and cover it with a cloth or towel. The Spruce / Bahareh Niati 10. Leave it in a warm place to rise for 30 to 45 minutes. The dough should rise to about double the size. The Spruce / Bahareh Niati ## Make the Topping 1. While the dough rises, prepare the topping. Gather the topping ingredients. The Spruce / Bahareh Niati 2. Mix all the ingredients together in a large bowl. Set aside. The Spruce / Bahareh Niati 1. Preheat the oven to 450 F. Put a large a nonstick sheet tray into the oven to preheat. The Spruce / Bahareh Niati 2. Turn out the dough on a floured surface and divide it into 6 even pieces. The Spruce / Bahareh Niati 3. Roll out each piece into a very thin round or oval shape. Try to get each one as thin as possible without tearing it. The Spruce / Bahareh Niati 4. Spread the topping thinly and evenly over the top of each dough round with your fingers. Don’t press down too hard. The Spruce / Bahareh Niati 5. Remove the sheet tray from the oven (with oven mitts) and carefully place each lahmacun on it. Don’t allow them to overlap. The Spruce / Bahareh Niati 6. Bake for 7 to 10 minutes, until the topping is sizzling, and the edges of the dough are brown. Always check the lahmacuns as they cook to prevent them from burning. The Spruce / Bahareh Niati 7. Serve the lahmacuns piping hot with lemon wedges for squeezing and a plate of sliced onions mixed with sumac and sprigs of Italian parsley. The Spruce / Bahareh Niati ### How to Store Store leftover lahmacun separated by parchment or waxed paper in an airtight container in the fridge for up to three days. ### Is Lahmacun Turkish or Armenian? Lahmacun is a popular dish in Turkey and Armenia (where it is also known as *lamadjo*) as well as in Syria, Lebanon, and Israel. | Nutrition Facts (per serving) | | |---|---| | 375 | Calories | | 13g | Fat | | 43g | Carbs | | 21g | Protein | × | Nutrition Facts | | |---|---| | Servings: 4 to 6 | | | Amount per serving | | | Calories | 375 | | % Daily Value\* | | | Total Fat 13g | 17% | | Saturated Fat 4g | 22% | | Cholesterol 50mg | 17% | | Sodium 745mg | 32% | | Total Carbohydrate 43g | 16% | | Dietary Fiber 4g | 14% | | Total Sugars 6g | | | Protein 21g | | | Vitamin C 45mg | 223% | | Calcium 74mg | 6% | | Iron 5mg | 27% | | Potassium 656mg | 14% | | *\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* | | (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\! Thanks for your rating\!
Shard31 (laksa)
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