🕷️ Crawler Inspector

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1. Shard Calculation

Query:

Response:

Calculated Shard: 143 (from laksa153)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa143.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.turkishfoodtravel.com/2020/12/14/how-to-make-lahmacun/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.turkishfoodtravel.com/2020/12/14/how-to-make-lahmacun/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.turkishfoodtravel.com\/2020\/12\/14\/how-to-make-lahmacun\/","crawl_time":1776460352,"first_indexed_time":1607930468,"http_code":200,"src_unparsed":"com,turkishfoodtravel!www,\/2020\/12\/14\/how-to-make-lahmacun\/ s443","src_root_hash":"2683160097933940743","history_drop_reason":null,"meta_title":"Easy Turkish Lahmacun Recipe On Stove-Top - Turkish Food Travel","meta_descriptions":["Lahmacun is a well known Turkish street food of all time. You can commonly find it in restaurants in Turkey and now you can make at home too!"],"attrs_boilerpipe_text":"Lahmacun is a well known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices and tomato mixture.\nYou can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home!\nWhat is Lahmacun usually made with?\nLahmacun (Arabic: لحم بعجين‎ also lahmajun) is a round, thin piece of dough topped with \nminced meat (beef or lamb)\n, vegetables and herbs including onions, garlic, tomatoes, red peppers, and parsley, and spices.\nCan you eat Lahmacun cold?\nIt is usually eaten right from the oven to keep the crunchiness but you can always reheat in a pan with a lid to make it hot and crunchy again.\nFor The Turkish Lahmacun Recipe you will need: (8 serving)\nFor the dough:\n1 cup lukewarm water\n10gr. fresh yeast or 1 tsp dry yeast (you can also make it without yeast)\n1 tsp salt 1 tsp vegetable oil\nabout 3 cups all-purpose flour (don’t add all at once)\nFor the topping:\n250gr. ground beef\n1 medium-size onion\n2 medium-size tomatoes\na handful of parsley leaves\n2 sweet green pepper\n1 sweet roasting red pepper\n2-3 cloves of garlic\n1\/2 tbsp tomato and red pepper paste\n1 tsp salt\n1\/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper\n2-3 tbsp olive oil\n1\/4 cup water if needed to make a thin spreadable consistency\nTo cook:\nAbout 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂\nTo Serve:\nLettuce, parsley, lemon, thinly sliced onions, tomatoes\nProcessing the vegetables\nIt would be great if you have a pizza transferer for lahmacun to put it in a pan\nHow To Make Lahmacun\ns\nSimple Dough With or Without Yeast\nTo a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1\/2 tsp salt. If you want you can make the dough without yeast too.\nKnead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping\nPreparing Meat Topping\nWash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result.\nAdd minced meat, 1\/2 tbsp tomato and red pepper paste, 1 tsp salt, 1\/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil and process. Drizzle water and mix to have a spreadable consistency.\nShaping & Cooking\nCut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit nonstick wide pan.\nSpreading topping over the rolled dough\nMeanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit the pan.\nYou can transfer the lahmacun with pizza peel\nIf you have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into the hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans.\nClose a lid to create steam inside to cook the top\nBaking The Lahmacun In The Oven\nInstead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top it evenly. Depending on the oven you might need to put the tray first to the bottom shelf and then to the top for it.\nIn order to prevent getting dry and to let them stay warm place cooked lahmacun in a tray stacking top sides facing each other and covering with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of them.\nStack the cooked lahmacun facing each other so they stay warm and don’t dry out\nTry this delicious street food too:\nTurkish Wrap Tantuni & Lavash\nHow To Serve\nYou can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them seperately in a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy!\nWhat you can drink with it?\nThe best and maybe the only drink I can recommend would be “AYRAN” Just mix plain Turkish style 1\/4 yogurt with 3\/4 water and salt to taste to thick consistency and enjoy it cold.\nLahmacun is a well-known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices, and tomato mixture.\n\nYou can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home!\n5\nfrom 1 vote\nPrep Time\n15\nminutes\nCook Time\n40\nminutes\nCourse\nAppetizer, Main Course, Snack\nCuisine\nTurkish\nServings\n10\npieces\nFor the dough:\n1\ncup\nlukewarm water\n10\ngr.\nfresh yeast or 1 tsp dry yeast\nyou can also make it without yeast\n1\ntsp\nsalt 1 tsp vegetable oil\nabout 3 cups all-purpose flour\ndon’t add all at once\nFor the topping:\n250\ngr.\nground beef\n1\nmedium-size onion\n2\nmedium-size tomatoes\na handful of parsley leaves\n2\nsweet green pepper\n1\nsweet roasting red pepper\n2-3\ncloves\nof garlic\n1\/2\ntbsp\ntomato and red pepper paste\n1\ntsp\nsalt\n1\/2\ntsp\neach sweet ground red pepper,red pepper flakes, isot pepper (optional), cumin, ground black pepper\n2-3\ntbsp\nolive oil\n1\/4\ncup\nwater if needed to make a thin spreadable consistency\nTo cook:\nAbout 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂\nTo Serve:\nLettuce, parsley, lemon, thinly sliced onions, tomatoes\nSimple dough with or without yeast\nTo a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1\/2 tsp salt. If you want you can make the dough without yeast too.\nKnead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping\nPreparing meat Topping\nWash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley, and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result.\nAdd minced meat, 1\/2 tbsp tomato and red pepper paste, 1 tsp salt, 1\/2 tsp each sweet ground red pepper, red pepper flakes, pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil, and process. Drizzle water and mix to have a spreadable consistency.\nShaping & Cooking\nCut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit to nonstick wide pan.\nMeanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit to the pan.\nIf have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans.\nBaking The Lahmacun In The Oven\nInstead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top evenly. Depends on the oven you might need to put the tray first on the bottom shelf and then to the top for it.\nIn order to prevent getting dry and to let them stay warm place cooked lahmacun in an tray stacking top side facing each other and cover with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of it.\nHow To Serve\nYou can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them separately on a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy!\nKeyword\nhow to make lahmacun, lahmacun, lahmacun home made, lahmacun recipe, turkish lahmacun, turkish lahmacun recipe\nFor more Turkish Cuisine recipes don’t forget to subscribe and press the notification button:\nhttps:\/\/www.youtube.com\/channel\/UCwVIj-OqEjXNqKpItChRrMQ?sub_confirmation=1\nHere is the Mint Ayran recipe goes well with lahmacun:\nhttps:\/\/www.youtube.com\/watch?v=zLvQvQlYpFE\nFollow me on social media INSTAGRAM:\nwww.instagram.com\/turkishfoodrecipes_\nFacebook:\nhttps:\/\/www.facebook.com\/Turkish-Food-Recipes-By-Aysenur-Altan-2260285014289866\/","attrs_markdown":"[Skip to content](https:\/\/www.turkishfoodtravel.com\/2020\/12\/14\/how-to-make-lahmacun\/#main)\n\n[![Turkish Food Travel](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/07\/cropped-cropped-logo-2.jpg?fit=512%2C205&ssl=1)](https:\/\/www.turkishfoodtravel.com\/)\n\n[YouTube](https:\/\/www.youtube.com\/@TFT)\n\n[Instagram](https:\/\/www.instagram.com\/turkishfoodtravel\/)\n\n[Facebook](https:\/\/www.facebook.com\/turkishfoodtravel)\n\n- [Recipes](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/)\n  - 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It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices and tomato mixture.\nYou can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home\\!\n\n**What is Lahmacun usually made with?**   \nLahmacun (Arabic: لحم بعجين‎ also lahmajun) is a round, thin piece of dough topped with **minced meat (beef or lamb)**, vegetables and herbs including onions, garlic, tomatoes, red peppers, and parsley, and spices.  \n**Can you eat Lahmacun cold?**  \nIt is usually eaten right from the oven to keep the crunchiness but you can always reheat in a pan with a lid to make it hot and crunchy again.\n\n### For The Turkish Lahmacun Recipe you will need: (8 serving)\n##### For the dough:\n- 1 cup lukewarm water\n- 10gr. fresh yeast or 1 tsp dry yeast (you can also make it without yeast)\n- 1 tsp salt 1 tsp vegetable oil\n- about 3 cups all-purpose flour (don’t add all at once)\n##### For the topping:\n- 250gr. ground beef\n- 1 medium-size onion\n- 2 medium-size tomatoes\n- a handful of parsley leaves\n- 2 sweet green pepper\n- 1 sweet roasting red pepper\n- 2-3 cloves of garlic\n- 1\/2 tbsp tomato and red pepper paste\n- 1 tsp salt\n- 1\/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper\n- 2-3 tbsp olive oil\n- 1\/4 cup water if needed to make a thin spreadable consistency\n- **To cook:**\n- About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂\n##### To Serve:\nLettuce, parsley, lemon, thinly sliced onions, tomatoes\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun1-1.jpg?resize=500%2C281)\n\nProcessing the vegetables\n\n> It would be great if you have a pizza transferer for lahmacun to put it in a pan\n## How To Make Lahmacun\n#### s\n#### Simple Dough With or Without Yeast\nTo a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1\/2 tsp salt. If you want you can make the dough without yeast too.\n\nKnead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping\n\n#### Preparing Meat Topping\nWash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun2-1.jpg?resize=500%2C281)\n\nAdd minced meat, 1\/2 tbsp tomato and red pepper paste, 1 tsp salt, 1\/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil and process. Drizzle water and mix to have a spreadable consistency.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun3-1.jpg?resize=500%2C281)\n\n#### Shaping & Cooking\nCut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit nonstick wide pan.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun4-1.jpg?resize=500%2C281)\n\nSpreading topping over the rolled dough\n\nMeanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit the pan.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun6-1.jpg?resize=500%2C281)\n\nYou can transfer the lahmacun with pizza peel\n\nIf you have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into the hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun5-1.jpg?resize=500%2C281)\n\nClose a lid to create steam inside to cook the top\n#### Baking The Lahmacun In The Oven\nInstead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top it evenly. Depending on the oven you might need to put the tray first to the bottom shelf and then to the top for it.\n\nIn order to prevent getting dry and to let them stay warm place cooked lahmacun in a tray stacking top sides facing each other and covering with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of them.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun7-1.jpg?resize=500%2C281)\n\nStack the cooked lahmacun facing each other so they stay warm and don’t dry out\n##### Try this delicious street food too: [Turkish Wrap Tantuni & Lavash](https:\/\/www.turkishfoodtravel.com\/2020\/09\/15\/turkish-wrap-tantuni-lavash\/)\n#### How To Serve\n###### You can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them seperately in a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy\\!\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun_big-1024x575.jpg?resize=600%2C431)\n\n#### What you can drink with it?\n###### The best and maybe the only drink I can recommend would be “AYRAN” Just mix plain Turkish style 1\/4 yogurt with 3\/4 water and salt to taste to thick consistency and enjoy it cold.\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun_big.jpg?fit=250%2C140&ssl=1)\n\n## Turkish Lahmacun Recipe\nLahmacun is a well-known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices, and tomato mixture. You can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home\\!\n\n5 from 1 vote\n\n[Print Recipe](https:\/\/www.turkishfoodtravel.com\/wprm_print\/turkish-lahmacun-recipe)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.turkishfoodtravel.com%2F2020%2F12%2F14%2Fhow-to-make-lahmacun%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.turkishfoodtravel.com%2Fwp-content%2Fuploads%2F2020%2F12%2Flahmacun_big.jpg%3Ffit%3D1200%252C674%26ssl%3D1&description=Turkish+Lahmacun+Recipe&is_video=false)\n\nPrep Time 15 minutes mins\n\nCook Time 40 minutes mins\n\nCourse Appetizer, Main Course, Snack\n\nCuisine Turkish\n\nServings 10 pieces\n\n### Ingredients\n#### For the dough:\n- 1 cup lukewarm water\n- 10 gr. fresh yeast or 1 tsp dry yeast you can also make it without yeast\n- 1 tsp salt 1 tsp vegetable oil\n- about 3 cups all-purpose flour don’t add all at once\n\n#### For the topping:\n- 250 gr. ground beef\n- 1 medium-size onion\n- 2 medium-size tomatoes\n- a handful of parsley leaves\n- 2 sweet green pepper\n- 1 sweet roasting red pepper\n- 2-3 cloves of garlic\n- 1\/2 tbsp tomato and red pepper paste\n- 1 tsp salt\n- 1\/2 tsp each sweet ground red pepper,red pepper flakes, isot pepper (optional), cumin, ground black pepper\n- 2-3 tbsp olive oil\n- 1\/4 cup water if needed to make a thin spreadable consistency\n\n#### To cook:\n- About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂\n\n#### To Serve:\n- Lettuce, parsley, lemon, thinly sliced onions, tomatoes\n\n### Instructions\n#### Simple dough with or without yeast\n- To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1\/2 tsp salt. If you want you can make the dough without yeast too.\n- Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping\n\n#### Preparing meat Topping\n- Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley, and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result.\n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun1-1.jpg?fit=300%2C169&ssl=1)\n- Add minced meat, 1\/2 tbsp tomato and red pepper paste, 1 tsp salt, 1\/2 tsp each sweet ground red pepper, red pepper flakes, pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil, and process. Drizzle water and mix to have a spreadable consistency.\n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun3-1.jpg?fit=300%2C169&ssl=1)\n\n#### Shaping & Cooking\n- Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit to nonstick wide pan.\n- Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit to the pan.\n- If have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans.\n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun4-1.jpg?fit=300%2C169&ssl=1)\n\n#### Baking The Lahmacun In The Oven\n- Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top evenly. Depends on the oven you might need to put the tray first on the bottom shelf and then to the top for it.\n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun_big.jpg?fit=300%2C169&ssl=1)\n- In order to prevent getting dry and to let them stay warm place cooked lahmacun in an tray stacking top side facing each other and cover with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of it.\n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun6-1.jpg?fit=300%2C169&ssl=1)\n### Video\n### Notes\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun_big-300x169.jpg?resize=300%2C169)How To Serve  \nYou can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them separately on a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy\\!\n\nKeyword how to make lahmacun, lahmacun, lahmacun home made, lahmacun recipe, turkish lahmacun, turkish lahmacun recipe\n\nFor more Turkish Cuisine recipes don’t forget to subscribe and press the notification button: <https:\/\/www.youtube.com\/channel\/UCwVIj-OqEjXNqKpItChRrMQ?sub_confirmation=1>\n\nHere is the Mint Ayran recipe goes well with lahmacun: <https:\/\/www.youtube.com\/watch?v=zLvQvQlYpFE>\n\nFollow me on social media INSTAGRAM: [www.instagram.com\/turkishfoodrecipes\\_](https:\/\/www.instagram.com\/turkishfoodtravel)\n\nFacebook: <https:\/\/www.facebook.com\/Turkish-Food-Recipes-By-Aysenur-Altan-2260285014289866\/>\n\nPost Tags:  [\\#how to make lahmacun](https:\/\/www.turkishfoodtravel.com\/tag\/how-to-make-lahmacun\/ \"how to make lahmacun\")[\\#lahmacun](https:\/\/www.turkishfoodtravel.com\/tag\/lahmacun\/ \"lahmacun\")[\\#lahmacun recipe](https:\/\/www.turkishfoodtravel.com\/tag\/lahmacun-recipe\/ \"lahmacun recipe\")[\\#lahmacun recipe aysenur](https:\/\/www.turkishfoodtravel.com\/tag\/lahmacun-recipe-aysenur\/ \"lahmacun recipe aysenur\")[\\#turkish food lahmacun](https:\/\/www.turkishfoodtravel.com\/tag\/turkish-food-lahmacun\/ \"turkish food lahmacun\")[\\#turkish lahmacun](https:\/\/www.turkishfoodtravel.com\/tag\/turkish-lahmacun\/ \"turkish lahmacun\")[\\#turkish pizza](https:\/\/www.turkishfoodtravel.com\/tag\/turkish-pizza\/ \"turkish pizza\")\n\n## Post navigation\n[PreviousFluffy Turkish Cake Revani With Syrup](https:\/\/www.turkishfoodtravel.com\/2020\/12\/07\/turkish-cake-revani\/)\n\n[NextTurkish Spicy Fried Chicken With 2 Side Dishes](https:\/\/www.turkishfoodtravel.com\/2020\/12\/15\/turkish-spicy-chicken\/)\n\n## Similar Posts\n- [![Easiest Roasted Chicken With 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Pingback: [Flaky Borek Pastry With Cheese - No Rolling Pin - Turkish Food Travel](https:\/\/www.turkishfoodtravel.com\/2021\/01\/05\/flaky-borek-with-cheese\/)\n2. Pingback: [Turkish Online Cooking Classes - Turkish Food Travel](https:\/\/www.turkishfoodtravel.com\/2021\/01\/21\/turkish-online-cooking-classes\/)\n3. Pingback: [Turkish Pita Bread \"Gobit\" - Turkish Food Travel](https:\/\/www.turkishfoodtravel.com\/2021\/03\/30\/turkish-pita-bread-gobit\/)\n4. ![](https:\/\/secure.gravatar.com\/avatar\/cfe5199313d871fccbc4c516182e0eb0cd1f02bcb9b34abf6a7a7ca71d7700ab?s=60&d=mm&r=g) **[Faridah elimy](http:\/\/www.hijamaplus.com\/)** says:\n   \n   [September 8, 2021 at 10:06 am](https:\/\/www.turkishfoodtravel.com\/2020\/12\/14\/how-to-make-lahmacun\/#comment-776)\n   \n   ![5 stars](https:\/\/www.turkishfoodtravel.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Can you please make a video how to make Trabzon pizza\n   \n   JazakAllah khayr. Faridah from UK\n   \n   [Reply](https:\/\/www.turkishfoodtravel.com\/2020\/12\/14\/how-to-make-lahmacun\/#comment-776)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/a3e0f0ae1377607eed7cd8d9374fdee9b557344346a2551b3eb08377b6c07a2f?s=60&d=mm&r=g) **[Ayşenur Altan](https:\/\/www.turkishfoodtravel.com\/)** says:\n      \n      [September 27, 2021 at 7:35 am](https:\/\/www.turkishfoodtravel.com\/2020\/12\/14\/how-to-make-lahmacun\/#comment-829)\n      \n      Yes hopefully it’s on my list\n      \n      [Reply](https:\/\/www.turkishfoodtravel.com\/2020\/12\/14\/how-to-make-lahmacun\/#comment-829)\n5. Pingback: [BEST TURKISH PIDE Recipe \/ Pizza - Turkish Food Travel](https:\/\/www.turkishfoodtravel.com\/2021\/12\/08\/turkish-pide-pizza-recipe\/)\n6. Pingback: [10 Most Popular Istanbul Street Foods - Turkish Food Travel](https:\/\/www.turkishfoodtravel.com\/2022\/06\/15\/istanbul-street-food\/)\n### Leave a Reply [Cancel reply](https:\/\/www.turkishfoodtravel.com\/2020\/12\/14\/how-to-make-lahmacun\/#respond)\n\n![](https:\/\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/10\/FullSizeRender-5-1024x768.jpg)\n\nIf you are a foodie interested in Turkish cuisine, and recipes and learn more about Turkiye you are in the right place! I, Aysenur Altan, am a food writer, content creator, and chef living in Istanbul. I create food and travel videos to help you learn more about Turkish Cuisine and discover the beauty of Turkiye.\n\n## Posts Archive\n- [Recipes](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/)\n  \n  Toggle child menu\n  - [Dish Type](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/)\n    \n    Toggle child menu\n    - [Appetizer And Meze](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/appetizers\/)\n    - [Soup and Stews](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/soup_stews\/)\n    - [Egg Dishes](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/egg-dishes\/)\n    - [Kofte & Kebab](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/kofte-kebab\/)\n    - [Rice and Pasta](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/rice-pasta\/)\n    - [Salad](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/salad\/)\n    - [One-Pot](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/one-pot\/)\n  - 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[Travel Turkiye](https:\/\/www.turkishfoodtravel.com\/category\/travel\/travel-turkiye\/)\n- [About Me](https:\/\/www.turkishfoodtravel.com\/about_aysenur_altan\/)\n\n## Recent Posts\n- [🍆 Light and Flavorful Homemade Eggplant Stew Recipe](https:\/\/www.turkishfoodtravel.com\/2025\/08\/06\/homemade-eggplant-stew\/)\n- [Homemade Tantuni Recipe – A Flavorful Turkish Street Food](https:\/\/www.turkishfoodtravel.com\/2025\/07\/28\/homemade-tantuni\/)\n- [The Most Essential Ingredients in Turkish Cooking: Part 2 – Grains & Legumes](https:\/\/www.turkishfoodtravel.com\/2025\/07\/19\/the-most-essential-ingredients-in-turkish-cooking-2\/)\n- [A Day Along with Tastes of Bosphorus: Sweets, Stories & the Spirit of Istanbul](https:\/\/www.turkishfoodtravel.com\/2025\/07\/14\/tastes-of-bosphorus\/)\n- [The Most Essential Ingredients in Turkish Cooking](https:\/\/www.turkishfoodtravel.com\/2025\/07\/06\/the-most-essential-ingredients-in-turkish-cooking\/)\n\n- [Home](https:\/\/www.turkishfoodtravel.com\/)\n- [Main Dishes](https:\/\/www.turkishfoodtravel.com\/category\/main-dishes\/)\n- [Soup and Stews](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/soup_stews\/)\n- [One-Pot](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/one-pot\/)\n- [Appetizer And Meze](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/appetizers\/)\n- [Breakfast](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/meal-type\/breakfast\/)\n- [Dinner](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/meal-type\/dinner\/)\n- [Ottoman Cuisine](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/ottoman-dishes\/)\n- [Travel Istanbul](https:\/\/www.turkishfoodtravel.com\/category\/travel\/travel-istanbul\/)\n- [Rice and Pasta](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/rice-pasta\/)\n- [Sweets](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/sweets\/)\n- [Baked Goods](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/baked-goods\/)\n- [Side Dishes](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/side-dishes\/)","attrs_readable_markdown":"### Lahmacun is a well known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices and tomato mixture.\nYou can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home\\!\n\n**What is Lahmacun usually made with?**   \nLahmacun (Arabic: لحم بعجين‎ also lahmajun) is a round, thin piece of dough topped with **minced meat (beef or lamb)**, vegetables and herbs including onions, garlic, tomatoes, red peppers, and parsley, and spices.  \n**Can you eat Lahmacun cold?**  \nIt is usually eaten right from the oven to keep the crunchiness but you can always reheat in a pan with a lid to make it hot and crunchy again.\n\n### For The Turkish Lahmacun Recipe you will need: (8 serving)\n##### For the dough:\n- 1 cup lukewarm water\n- 10gr. fresh yeast or 1 tsp dry yeast (you can also make it without yeast)\n- 1 tsp salt 1 tsp vegetable oil\n- about 3 cups all-purpose flour (don’t add all at once)\n##### For the topping:\n- 250gr. ground beef\n- 1 medium-size onion\n- 2 medium-size tomatoes\n- a handful of parsley leaves\n- 2 sweet green pepper\n- 1 sweet roasting red pepper\n- 2-3 cloves of garlic\n- 1\/2 tbsp tomato and red pepper paste\n- 1 tsp salt\n- 1\/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper\n- 2-3 tbsp olive oil\n- 1\/4 cup water if needed to make a thin spreadable consistency\n- **To cook:**\n- About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂\n##### To Serve:\nLettuce, parsley, lemon, thinly sliced onions, tomatoes\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun1-1.jpg?resize=500%2C281)\n\nProcessing the vegetables\n\n> It would be great if you have a pizza transferer for lahmacun to put it in a pan\n## How To Make Lahmacun\n#### s\n#### Simple Dough With or Without Yeast\nTo a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1\/2 tsp salt. If you want you can make the dough without yeast too.\n\nKnead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping\n\n#### Preparing Meat Topping\nWash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun2-1.jpg?resize=500%2C281)\n\nAdd minced meat, 1\/2 tbsp tomato and red pepper paste, 1 tsp salt, 1\/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil and process. Drizzle water and mix to have a spreadable consistency.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun3-1.jpg?resize=500%2C281)\n\n#### Shaping & Cooking\nCut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit nonstick wide pan.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun4-1.jpg?resize=500%2C281)\n\nSpreading topping over the rolled dough\n\nMeanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit the pan.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun6-1.jpg?resize=500%2C281)\n\nYou can transfer the lahmacun with pizza peel\n\nIf you have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into the hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun5-1.jpg?resize=500%2C281)\n\nClose a lid to create steam inside to cook the top\n#### Baking The Lahmacun In The Oven\nInstead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top it evenly. Depending on the oven you might need to put the tray first to the bottom shelf and then to the top for it.\n\nIn order to prevent getting dry and to let them stay warm place cooked lahmacun in a tray stacking top sides facing each other and covering with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of them.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun7-1.jpg?resize=500%2C281)\n\nStack the cooked lahmacun facing each other so they stay warm and don’t dry out\n##### Try this delicious street food too: [Turkish Wrap Tantuni & Lavash](https:\/\/www.turkishfoodtravel.com\/2020\/09\/15\/turkish-wrap-tantuni-lavash\/)\n#### How To Serve\n###### You can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them seperately in a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy\\!\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun_big-1024x575.jpg?resize=600%2C431)\n\n#### What you can drink with it?\n###### The best and maybe the only drink I can recommend would be “AYRAN” Just mix plain Turkish style 1\/4 yogurt with 3\/4 water and salt to taste to thick consistency and enjoy it cold.\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun_big.jpg?fit=250%2C140&ssl=1)\n\nLahmacun is a well-known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices, and tomato mixture. You can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home\\!\n\n5 from 1 vote\n\nPrep Time 15 minutes\n\nCook Time 40 minutes\n\nCourse Appetizer, Main Course, Snack\n\nCuisine Turkish\n\nServings 10 pieces\n\n#### For the dough:\n- 1 cup lukewarm water\n- 10 gr. fresh yeast or 1 tsp dry yeast you can also make it without yeast\n- 1 tsp salt 1 tsp vegetable oil\n- about 3 cups all-purpose flour don’t add all at once\n\n#### For the topping:\n- 250 gr. ground beef\n- 1 medium-size onion\n- 2 medium-size tomatoes\n- a handful of parsley leaves\n- 2 sweet green pepper\n- 1 sweet roasting red pepper\n- 2-3 cloves of garlic\n- 1\/2 tbsp tomato and red pepper paste\n- 1 tsp salt\n- 1\/2 tsp each sweet ground red pepper,red pepper flakes, isot pepper (optional), cumin, ground black pepper\n- 2-3 tbsp olive oil\n- 1\/4 cup water if needed to make a thin spreadable consistency\n\n#### To cook:\n- About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂\n\n#### To Serve:\n- Lettuce, parsley, lemon, thinly sliced onions, tomatoes\n\n#### Simple dough with or without yeast\n- To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1\/2 tsp salt. If you want you can make the dough without yeast too.\n- Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping\n\n#### Preparing meat Topping\n- Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley, and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result.\n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun1-1.jpg?fit=300%2C169&ssl=1)\n- Add minced meat, 1\/2 tbsp tomato and red pepper paste, 1 tsp salt, 1\/2 tsp each sweet ground red pepper, red pepper flakes, pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil, and process. Drizzle water and mix to have a spreadable consistency.\n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun3-1.jpg?fit=300%2C169&ssl=1)\n\n#### Shaping & Cooking\n- Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit to nonstick wide pan.\n- Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit to the pan.\n- If have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans.\n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun4-1.jpg?fit=300%2C169&ssl=1)\n\n#### Baking The Lahmacun In The Oven\n- Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top evenly. Depends on the oven you might need to put the tray first on the bottom shelf and then to the top for it.\n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun_big.jpg?fit=300%2C169&ssl=1)\n- In order to prevent getting dry and to let them stay warm place cooked lahmacun in an tray stacking top side facing each other and cover with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of it.\n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun6-1.jpg?fit=300%2C169&ssl=1)\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2020\/12\/lahmacun_big-300x169.jpg?resize=300%2C169)How To Serve  \nYou can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them separately on a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy\\!\n\nKeyword how to make lahmacun, lahmacun, lahmacun home made, lahmacun recipe, turkish lahmacun, turkish lahmacun recipe\n\nFor more Turkish Cuisine recipes don’t forget to subscribe and press the notification button: <https:\/\/www.youtube.com\/channel\/UCwVIj-OqEjXNqKpItChRrMQ?sub_confirmation=1>\n\nHere is the Mint Ayran recipe goes well with lahmacun: <https:\/\/www.youtube.com\/watch?v=zLvQvQlYpFE>\n\nFollow me on social media INSTAGRAM: [www.instagram.com\/turkishfoodrecipes\\_](https:\/\/www.instagram.com\/turkishfoodtravel)\n\nFacebook: <https:\/\/www.facebook.com\/Turkish-Food-Recipes-By-Aysenur-Altan-2260285014289866\/>","meta_canonical":null}

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Boilerpipe Text	Lahmacun is a well known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices and tomato mixture. You can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home! What is Lahmacun usually made with? Lahmacun (Arabic: لحم بعجين‎ also lahmajun) is a round, thin piece of dough topped with minced meat (beef or lamb) , vegetables and herbs including onions, garlic, tomatoes, red peppers, and parsley, and spices. Can you eat Lahmacun cold? It is usually eaten right from the oven to keep the crunchiness but you can always reheat in a pan with a lid to make it hot and crunchy again. For The Turkish Lahmacun Recipe you will need: (8 serving) For the dough: 1 cup lukewarm water 10gr. fresh yeast or 1 tsp dry yeast (you can also make it without yeast) 1 tsp salt 1 tsp vegetable oil about 3 cups all-purpose flour (don’t add all at once) For the topping: 250gr. ground beef 1 medium-size onion 2 medium-size tomatoes a handful of parsley leaves 2 sweet green pepper 1 sweet roasting red pepper 2-3 cloves of garlic 1/2 tbsp tomato and red pepper paste 1 tsp salt 1/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper 2-3 tbsp olive oil 1/4 cup water if needed to make a thin spreadable consistency To cook: About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂 To Serve: Lettuce, parsley, lemon, thinly sliced onions, tomatoes Processing the vegetables It would be great if you have a pizza transferer for lahmacun to put it in a pan How To Make Lahmacun s Simple Dough With or Without Yeast To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1/2 tsp salt. If you want you can make the dough without yeast too. Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping Preparing Meat Topping Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result. Add minced meat, 1/2 tbsp tomato and red pepper paste, 1 tsp salt, 1/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil and process. Drizzle water and mix to have a spreadable consistency. Shaping & Cooking Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit nonstick wide pan. Spreading topping over the rolled dough Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit the pan. You can transfer the lahmacun with pizza peel If you have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into the hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans. Close a lid to create steam inside to cook the top Baking The Lahmacun In The Oven Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top it evenly. Depending on the oven you might need to put the tray first to the bottom shelf and then to the top for it. In order to prevent getting dry and to let them stay warm place cooked lahmacun in a tray stacking top sides facing each other and covering with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of them. Stack the cooked lahmacun facing each other so they stay warm and don’t dry out Try this delicious street food too: Turkish Wrap Tantuni & Lavash How To Serve You can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them seperately in a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy! What you can drink with it? The best and maybe the only drink I can recommend would be “AYRAN” Just mix plain Turkish style 1/4 yogurt with 3/4 water and salt to taste to thick consistency and enjoy it cold. Lahmacun is a well-known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices, and tomato mixture. You can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home! 5 from 1 vote Prep Time 15 minutes Cook Time 40 minutes Course Appetizer, Main Course, Snack Cuisine Turkish Servings 10 pieces For the dough: 1 cup lukewarm water 10 gr. fresh yeast or 1 tsp dry yeast you can also make it without yeast 1 tsp salt 1 tsp vegetable oil about 3 cups all-purpose flour don’t add all at once For the topping: 250 gr. ground beef 1 medium-size onion 2 medium-size tomatoes a handful of parsley leaves 2 sweet green pepper 1 sweet roasting red pepper 2-3 cloves of garlic 1/2 tbsp tomato and red pepper paste 1 tsp salt 1/2 tsp each sweet ground red pepper,red pepper flakes, isot pepper (optional), cumin, ground black pepper 2-3 tbsp olive oil 1/4 cup water if needed to make a thin spreadable consistency To cook: About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂 To Serve: Lettuce, parsley, lemon, thinly sliced onions, tomatoes Simple dough with or without yeast To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1/2 tsp salt. If you want you can make the dough without yeast too. Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping Preparing meat Topping Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley, and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result. Add minced meat, 1/2 tbsp tomato and red pepper paste, 1 tsp salt, 1/2 tsp each sweet ground red pepper, red pepper flakes, pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil, and process. Drizzle water and mix to have a spreadable consistency. Shaping & Cooking Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit to nonstick wide pan. Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit to the pan. If have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans. Baking The Lahmacun In The Oven Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top evenly. Depends on the oven you might need to put the tray first on the bottom shelf and then to the top for it. In order to prevent getting dry and to let them stay warm place cooked lahmacun in an tray stacking top side facing each other and cover with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of it. How To Serve You can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them separately on a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy! Keyword how to make lahmacun, lahmacun, lahmacun home made, lahmacun recipe, turkish lahmacun, turkish lahmacun recipe For more Turkish Cuisine recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/channel/UCwVIj-OqEjXNqKpItChRrMQ?sub_confirmation=1 Here is the Mint Ayran recipe goes well with lahmacun: https://www.youtube.com/watch?v=zLvQvQlYpFE Follow me on social media INSTAGRAM: www.instagram.com/turkishfoodrecipes_ Facebook: https://www.facebook.com/Turkish-Food-Recipes-By-Aysenur-Altan-2260285014289866/
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It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices and tomato mixture. You can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home\! What is Lahmacun usually made with? Lahmacun (Arabic: لحم بعجين‎ also lahmajun) is a round, thin piece of dough topped with minced meat (beef or lamb), vegetables and herbs including onions, garlic, tomatoes, red peppers, and parsley, and spices. Can you eat Lahmacun cold? It is usually eaten right from the oven to keep the crunchiness but you can always reheat in a pan with a lid to make it hot and crunchy again. ### For The Turkish Lahmacun Recipe you will need: (8 serving) ##### For the dough: - 1 cup lukewarm water - 10gr. fresh yeast or 1 tsp dry yeast (you can also make it without yeast) - 1 tsp salt 1 tsp vegetable oil - about 3 cups all-purpose flour (don’t add all at once) ##### For the topping: - 250gr. ground beef - 1 medium-size onion - 2 medium-size tomatoes - a handful of parsley leaves - 2 sweet green pepper - 1 sweet roasting red pepper - 2-3 cloves of garlic - 1/2 tbsp tomato and red pepper paste - 1 tsp salt - 1/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper - 2-3 tbsp olive oil - 1/4 cup water if needed to make a thin spreadable consistency - To cook: - About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂 ##### To Serve: Lettuce, parsley, lemon, thinly sliced onions, tomatoes ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun1-1.jpg?resize=500%2C281) Processing the vegetables > It would be great if you have a pizza transferer for lahmacun to put it in a pan ## How To Make Lahmacun #### s #### Simple Dough With or Without Yeast To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1/2 tsp salt. If you want you can make the dough without yeast too. Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping #### Preparing Meat Topping Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun2-1.jpg?resize=500%2C281) Add minced meat, 1/2 tbsp tomato and red pepper paste, 1 tsp salt, 1/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil and process. Drizzle water and mix to have a spreadable consistency. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun3-1.jpg?resize=500%2C281) #### Shaping & Cooking Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit nonstick wide pan. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun4-1.jpg?resize=500%2C281) Spreading topping over the rolled dough Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit the pan. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun6-1.jpg?resize=500%2C281) You can transfer the lahmacun with pizza peel If you have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into the hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun5-1.jpg?resize=500%2C281) Close a lid to create steam inside to cook the top #### Baking The Lahmacun In The Oven Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top it evenly. Depending on the oven you might need to put the tray first to the bottom shelf and then to the top for it. In order to prevent getting dry and to let them stay warm place cooked lahmacun in a tray stacking top sides facing each other and covering with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of them. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun7-1.jpg?resize=500%2C281) Stack the cooked lahmacun facing each other so they stay warm and don’t dry out ##### Try this delicious street food too: [Turkish Wrap Tantuni & Lavash](https://www.turkishfoodtravel.com/2020/09/15/turkish-wrap-tantuni-lavash/) #### How To Serve ###### You can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them seperately in a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy\! ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun_big-1024x575.jpg?resize=600%2C431) #### What you can drink with it? ###### The best and maybe the only drink I can recommend would be “AYRAN” Just mix plain Turkish style 1/4 yogurt with 3/4 water and salt to taste to thick consistency and enjoy it cold. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun_big.jpg?fit=250%2C140&ssl=1) ## Turkish Lahmacun Recipe Lahmacun is a well-known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices, and tomato mixture. You can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home\! 5 from 1 vote [Print Recipe](https://www.turkishfoodtravel.com/wprm_print/turkish-lahmacun-recipe) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.turkishfoodtravel.com%2F2020%2F12%2F14%2Fhow-to-make-lahmacun%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.turkishfoodtravel.com%2Fwp-content%2Fuploads%2F2020%2F12%2Flahmacun_big.jpg%3Ffit%3D1200%252C674%26ssl%3D1&description=Turkish+Lahmacun+Recipe&is_video=false) Prep Time 15 minutes mins Cook Time 40 minutes mins Course Appetizer, Main Course, Snack Cuisine Turkish Servings 10 pieces ### Ingredients #### For the dough: - 1 cup lukewarm water - 10 gr. fresh yeast or 1 tsp dry yeast you can also make it without yeast - 1 tsp salt 1 tsp vegetable oil - about 3 cups all-purpose flour don’t add all at once #### For the topping: - 250 gr. ground beef - 1 medium-size onion - 2 medium-size tomatoes - a handful of parsley leaves - 2 sweet green pepper - 1 sweet roasting red pepper - 2-3 cloves of garlic - 1/2 tbsp tomato and red pepper paste - 1 tsp salt - 1/2 tsp each sweet ground red pepper,red pepper flakes, isot pepper (optional), cumin, ground black pepper - 2-3 tbsp olive oil - 1/4 cup water if needed to make a thin spreadable consistency #### To cook: - About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂 #### To Serve: - Lettuce, parsley, lemon, thinly sliced onions, tomatoes ### Instructions #### Simple dough with or without yeast - To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1/2 tsp salt. If you want you can make the dough without yeast too. - Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping #### Preparing meat Topping - Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley, and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun1-1.jpg?fit=300%2C169&ssl=1) - Add minced meat, 1/2 tbsp tomato and red pepper paste, 1 tsp salt, 1/2 tsp each sweet ground red pepper, red pepper flakes, pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil, and process. Drizzle water and mix to have a spreadable consistency. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun3-1.jpg?fit=300%2C169&ssl=1) #### Shaping & Cooking - Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit to nonstick wide pan. - Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit to the pan. - If have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun4-1.jpg?fit=300%2C169&ssl=1) #### Baking The Lahmacun In The Oven - Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top evenly. Depends on the oven you might need to put the tray first on the bottom shelf and then to the top for it. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun_big.jpg?fit=300%2C169&ssl=1) - In order to prevent getting dry and to let them stay warm place cooked lahmacun in an tray stacking top side facing each other and cover with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of it. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun6-1.jpg?fit=300%2C169&ssl=1) ### Video ### Notes ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun_big-300x169.jpg?resize=300%2C169)How To Serve You can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them separately on a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy\! Keyword how to make lahmacun, lahmacun, lahmacun home made, lahmacun recipe, turkish lahmacun, turkish lahmacun recipe For more Turkish Cuisine recipes don’t forget to subscribe and press the notification button: <https://www.youtube.com/channel/UCwVIj-OqEjXNqKpItChRrMQ?sub_confirmation=1> Here is the Mint Ayran recipe goes well with lahmacun: <https://www.youtube.com/watch?v=zLvQvQlYpFE> Follow me on social media INSTAGRAM: [www.instagram.com/turkishfoodrecipes\_](https://www.instagram.com/turkishfoodtravel) Facebook: <https://www.facebook.com/Turkish-Food-Recipes-By-Aysenur-Altan-2260285014289866/> Post Tags: [\#how to make lahmacun](https://www.turkishfoodtravel.com/tag/how-to-make-lahmacun/ "how to make lahmacun")[\#lahmacun](https://www.turkishfoodtravel.com/tag/lahmacun/ "lahmacun")[\#lahmacun recipe](https://www.turkishfoodtravel.com/tag/lahmacun-recipe/ "lahmacun recipe")[\#lahmacun recipe aysenur](https://www.turkishfoodtravel.com/tag/lahmacun-recipe-aysenur/ "lahmacun recipe aysenur")[\#turkish food lahmacun](https://www.turkishfoodtravel.com/tag/turkish-food-lahmacun/ "turkish food lahmacun")[\#turkish lahmacun](https://www.turkishfoodtravel.com/tag/turkish-lahmacun/ "turkish lahmacun")[\#turkish pizza](https://www.turkishfoodtravel.com/tag/turkish-pizza/ "turkish pizza") ## Post navigation [PreviousFluffy Turkish Cake Revani With Syrup](https://www.turkishfoodtravel.com/2020/12/07/turkish-cake-revani/) [NextTurkish Spicy Fried Chicken With 2 Side Dishes](https://www.turkishfoodtravel.com/2020/12/15/turkish-spicy-chicken/) ## Similar Posts - 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Pingback: [Flaky Borek Pastry With Cheese - No Rolling Pin - Turkish Food Travel](https://www.turkishfoodtravel.com/2021/01/05/flaky-borek-with-cheese/) 2. Pingback: [Turkish Online Cooking Classes - Turkish Food Travel](https://www.turkishfoodtravel.com/2021/01/21/turkish-online-cooking-classes/) 3. Pingback: [Turkish Pita Bread "Gobit" - Turkish Food Travel](https://www.turkishfoodtravel.com/2021/03/30/turkish-pita-bread-gobit/) 4. ![](https://secure.gravatar.com/avatar/cfe5199313d871fccbc4c516182e0eb0cd1f02bcb9b34abf6a7a7ca71d7700ab?s=60&d=mm&r=g) [Faridah elimy](http://www.hijamaplus.com/) says: [September 8, 2021 at 10:06 am](https://www.turkishfoodtravel.com/2020/12/14/how-to-make-lahmacun/#comment-776) ![5 stars](https://www.turkishfoodtravel.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Can you please make a video how to make Trabzon pizza JazakAllah khayr. Faridah from UK [Reply](https://www.turkishfoodtravel.com/2020/12/14/how-to-make-lahmacun/#comment-776) 1. ![](https://secure.gravatar.com/avatar/a3e0f0ae1377607eed7cd8d9374fdee9b557344346a2551b3eb08377b6c07a2f?s=60&d=mm&r=g) [Ayşenur Altan](https://www.turkishfoodtravel.com/) says: [September 27, 2021 at 7:35 am](https://www.turkishfoodtravel.com/2020/12/14/how-to-make-lahmacun/#comment-829) Yes hopefully it’s on my list [Reply](https://www.turkishfoodtravel.com/2020/12/14/how-to-make-lahmacun/#comment-829) 5. Pingback: [BEST TURKISH PIDE Recipe / Pizza - Turkish Food Travel](https://www.turkishfoodtravel.com/2021/12/08/turkish-pide-pizza-recipe/) 6. 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Readable Markdown	### Lahmacun is a well known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices and tomato mixture. You can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home\! What is Lahmacun usually made with? Lahmacun (Arabic: لحم بعجين‎ also lahmajun) is a round, thin piece of dough topped with minced meat (beef or lamb), vegetables and herbs including onions, garlic, tomatoes, red peppers, and parsley, and spices. Can you eat Lahmacun cold? It is usually eaten right from the oven to keep the crunchiness but you can always reheat in a pan with a lid to make it hot and crunchy again. ### For The Turkish Lahmacun Recipe you will need: (8 serving) ##### For the dough: - 1 cup lukewarm water - 10gr. fresh yeast or 1 tsp dry yeast (you can also make it without yeast) - 1 tsp salt 1 tsp vegetable oil - about 3 cups all-purpose flour (don’t add all at once) ##### For the topping: - 250gr. ground beef - 1 medium-size onion - 2 medium-size tomatoes - a handful of parsley leaves - 2 sweet green pepper - 1 sweet roasting red pepper - 2-3 cloves of garlic - 1/2 tbsp tomato and red pepper paste - 1 tsp salt - 1/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper - 2-3 tbsp olive oil - 1/4 cup water if needed to make a thin spreadable consistency - To cook: - About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂 ##### To Serve: Lettuce, parsley, lemon, thinly sliced onions, tomatoes ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun1-1.jpg?resize=500%2C281) Processing the vegetables > It would be great if you have a pizza transferer for lahmacun to put it in a pan ## How To Make Lahmacun #### s #### Simple Dough With or Without Yeast To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1/2 tsp salt. If you want you can make the dough without yeast too. Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping #### Preparing Meat Topping Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun2-1.jpg?resize=500%2C281) Add minced meat, 1/2 tbsp tomato and red pepper paste, 1 tsp salt, 1/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil and process. Drizzle water and mix to have a spreadable consistency. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun3-1.jpg?resize=500%2C281) #### Shaping & Cooking Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit nonstick wide pan. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun4-1.jpg?resize=500%2C281) Spreading topping over the rolled dough Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit the pan. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun6-1.jpg?resize=500%2C281) You can transfer the lahmacun with pizza peel If you have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into the hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun5-1.jpg?resize=500%2C281) Close a lid to create steam inside to cook the top #### Baking The Lahmacun In The Oven Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top it evenly. Depending on the oven you might need to put the tray first to the bottom shelf and then to the top for it. In order to prevent getting dry and to let them stay warm place cooked lahmacun in a tray stacking top sides facing each other and covering with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of them. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun7-1.jpg?resize=500%2C281) Stack the cooked lahmacun facing each other so they stay warm and don’t dry out ##### Try this delicious street food too: [Turkish Wrap Tantuni & Lavash](https://www.turkishfoodtravel.com/2020/09/15/turkish-wrap-tantuni-lavash/) #### How To Serve ###### You can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them seperately in a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy\! ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun_big-1024x575.jpg?resize=600%2C431) #### What you can drink with it? ###### The best and maybe the only drink I can recommend would be “AYRAN” Just mix plain Turkish style 1/4 yogurt with 3/4 water and salt to taste to thick consistency and enjoy it cold. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun_big.jpg?fit=250%2C140&ssl=1) Lahmacun is a well-known delicious Turkish street food of all time. It is great street food and you can mostly find it in any restaurant in Turkey. It is also known as Turkish pizza but has a very thin crust, topped with ground beef, vegetables, spices, and tomato mixture. You can garnish the lahmacun with fresh tomatoes, parsley, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink). And from now on you will be able to make it home\! 5 from 1 vote Prep Time 15 minutes Cook Time 40 minutes Course Appetizer, Main Course, Snack Cuisine Turkish Servings 10 pieces #### For the dough: - 1 cup lukewarm water - 10 gr. fresh yeast or 1 tsp dry yeast you can also make it without yeast - 1 tsp salt 1 tsp vegetable oil - about 3 cups all-purpose flour don’t add all at once #### For the topping: - 250 gr. ground beef - 1 medium-size onion - 2 medium-size tomatoes - a handful of parsley leaves - 2 sweet green pepper - 1 sweet roasting red pepper - 2-3 cloves of garlic - 1/2 tbsp tomato and red pepper paste - 1 tsp salt - 1/2 tsp each sweet ground red pepper,red pepper flakes, isot pepper (optional), cumin, ground black pepper - 2-3 tbsp olive oil - 1/4 cup water if needed to make a thin spreadable consistency #### To cook: - About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂 #### To Serve: - Lettuce, parsley, lemon, thinly sliced onions, tomatoes #### Simple dough with or without yeast - To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1/2 tsp salt. If you want you can make the dough without yeast too. - Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping #### Preparing meat Topping - Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley, and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun1-1.jpg?fit=300%2C169&ssl=1) - Add minced meat, 1/2 tbsp tomato and red pepper paste, 1 tsp salt, 1/2 tsp each sweet ground red pepper, red pepper flakes, pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil, and process. Drizzle water and mix to have a spreadable consistency. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun3-1.jpg?fit=300%2C169&ssl=1) #### Shaping & Cooking - Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit to nonstick wide pan. - Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm) If your pan size is smaller you can make smaller dough pieces to fit to the pan. - If have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun4-1.jpg?fit=300%2C169&ssl=1) #### Baking The Lahmacun In The Oven - Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top evenly. Depends on the oven you might need to put the tray first on the bottom shelf and then to the top for it. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun_big.jpg?fit=300%2C169&ssl=1) - In order to prevent getting dry and to let them stay warm place cooked lahmacun in an tray stacking top side facing each other and cover with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of it. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun6-1.jpg?fit=300%2C169&ssl=1) ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/lahmacun_big-300x169.jpg?resize=300%2C169)How To Serve You can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them separately on a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy\! Keyword how to make lahmacun, lahmacun, lahmacun home made, lahmacun recipe, turkish lahmacun, turkish lahmacun recipe For more Turkish Cuisine recipes don’t forget to subscribe and press the notification button: <https://www.youtube.com/channel/UCwVIj-OqEjXNqKpItChRrMQ?sub_confirmation=1> Here is the Mint Ayran recipe goes well with lahmacun: <https://www.youtube.com/watch?v=zLvQvQlYpFE> Follow me on social media INSTAGRAM: [www.instagram.com/turkishfoodrecipes\_](https://www.instagram.com/turkishfoodtravel) Facebook: <https://www.facebook.com/Turkish-Food-Recipes-By-Aysenur-Altan-2260285014289866/>
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