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1. Shard Calculation

Query:

Response:

Calculated Shard: 143 (from laksa091)

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/2023/11/04/how-to-make-lahmacun-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/","crawl_time":1776045896,"first_indexed_time":1699107842,"http_code":200,"src_unparsed":"com,turkishfoodtravel!www,\/2023\/11\/04\/how-to-make-lahmacun-recipe\/ s443","src_root_hash":"2683160097933940743","history_drop_reason":null,"meta_title":"Easy Lahmacun Recipe At Home \/ Baked Or Stove-Top - Turkish Food Travel","meta_descriptions":["Step-by-step homemade lahmacun recipe that's just as good, if not better, than what you'd find in a restaurant. How to make lahmacun? Here is."],"attrs_boilerpipe_text":"Lahmacun\nis a beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant.\nLahmacun is a popular Turkish and Middle Eastern dish that consists of the following main components:\nWhat Does Lahmacun Consist Of?\nDough\n: Lahmacun starts with a thin, round, and unleavened, or sometimes leavened dough. The dough is typically made from flour, water, and salt. It’s rolled out into thin, round sheets, providing the base for the dish. For home-style making, we will use a bit of yeast and sugar although we will not going to wait to double.\nTopping\n: The topping for lahmacun is a flavorful mixture made from a combination of ingredients, including ground meat, (finely ground beef, or lamb) fresh tomatoes, peppers, onions, and spices. In some regions, they use garlic instead of onions.\nOptional Ingredients\n: Some recipes may also include ingredients like pepper paste or tomato paste for added flavor and texture.\nServing Accompaniments\n: Lahmacun is typically served with various accompaniments, like thinly sliced lettuce, slices of fresh tomatoes, lemon wedges, and ayran drink.\nAyran\n: Ayran, a traditional Turkish yogurt drink, is a popular beverage to accompany lahmacun. It offers a refreshing and cooling contrast to the spiciness of the dish.\nStep 1: Preparing the Lahmacun Dough\nStart by making the dough for your lahmacun. You’ll need:\n2.5 cups of strong flour or all-purpose flour (might need more depending on the type, so add gradually)\n1 cup of lukewarm water\n1\/2 tsp sugar\n1\/2 tsp salt\n1\/4 tsp dry yeast\nIn a mixing bowl, combine the flour, sugar, salt, and dry yeast.\nGradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed.\nShape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise.\nStep 2: Preparing the Lahmacun Topping\nPreparing the lahmacun topping\nWhile the dough is resting, it’s time to prepare the flavorful topping. You’ll need:\n250 grams of ground beef\n2 medium-sized tomatoes\n1 onion\n2 green peppers\n1 chili pepper\n1 sweet red capia pepper\n3 cloves of garlic\n1\/2 tsp paprika\n1\/2 tsp “isot” pepper (smoked, flaky pepper)\n1\/2 tsp cumin\nBlack pepper to taste\n1 tsp salt\n1\/2 tbsp pepper paste (optional)\nTomato paste (optional)\nAdding spices to the food processor to flavor the topping\nFinely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience.\nRemove the seeds from the hot peppers if you prefer less spiciness.\nAdd the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly.\nIf your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency.\n👉🏻You might like to read the\n10 Most Popular Turkish Street Foods In Istanbul\nincluding lahmacun. Also,\ncheck my vlog\nStreet Food Turkey: Best LAHMACUN In ISTANBUL\nto see my favorite place to eat lahmacun if you come to Türkiye.\nStep 3: Shaping and Cooking the Lahmacun\nTransferring the baked lahmacun\nStep 4: Serving and Enjoying\nLahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink.\nHow Do You Eat Lahmacun?\nMake sure to eat while it is still hot and crispy if you can. arrange as much as you want from the lettuce, parsley, and tomato slices. Drizzle lemon juice over the greens. If your lahmacun topping is not spicy you can sprinkle more pul biber chili flakes on top to make it extra spicy.\nRoll the lahmacun and tear from the middle and enjoy with a big bite along with a cold Ayran, diluted yogurt drink.\nStep 5: Additional Tips\nIf you want to bake lahmacun in the oven, preheat it to the highest setting (around 250°C) and cook on the lowest rack for a few minutes. Then, move it to the top shelf for even browning.\nKeep in mind that you can make your lahmacun any size you prefer, just ensure it fits your cooking surface.\nWhile rolling the dough, you can start with a slightly smaller size as it will stretch when transferred to the pan.\nLahmacun is best eaten right from the oven or stove when it is still crispy. But you can reheat when serving in a hot pan again to get the crispiness back or serve and eat individually while continuing to bake the lahmacun pieces.\nUsing baking paper makes it easier to transfer lahmacun without any issues. But if you are used to using a pizza transfer board you can use that too.\nHow do you eat Lahmacun?\nLahmacun is a beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant.\nPrep Time\n45\nminutes\nCook Time\n30\nminutes\nCourse\nMain Course, Snack\nCuisine\nTurkish\nServings\n6\n2.5\ncups\nof strong flour or all-purpose flour\nmight need more depending on the type, so add gradually\n1\ncup\nof lukewarm water\n1\/2\ntsp\nsugar\n1\/2\ntsp\nsalt\n1\/4\ntsp\ndry yeast\n250\ngrams\nof ground beef\n2\ntomatoes\n1\nonion\n2\ngreen peppers\n1\nchili pepper\n1\nsweet red capia pepper\n3\ncloves\nof garlic\n1\/2\ntsp\npaprika\n1\/2\ntsp\n“isot” pepper\nsmoked, flaky pepper\n1\/2\ntsp\ncumin\nBlack pepper to taste\n1\ntsp\nsalt\n1\/2\ntbsp\npepper paste\noptional\n1\/2\ntbsp\nTomato paste\noptional\nIn a mixing bowl, combine the flour, sugar, salt, and dry yeast.\nGradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed.\nShape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise.\nStep 2: Preparing the Lahmacun Topping\nFinely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience.\nRemove the seeds from the hot peppers if you prefer less spiciness.\nAdd the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly.\nIf your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency.\nStep 3: Shaping and Cooking the Lahmacun\nAfter the dough has rested, divide it into smaller portions for individual lahmacun. If you have a pan as big as about 34cm in diameter you can divide it into 9 balls as I did. If you have a smaller pan or to make it easy to handle you can work with smaller dough pieces like dividing into 12.\nRoll out each piece of dough on a floured surface, making it as thin as possible without sticking. You can add more flour as needed.\nIf you have a special pan for “gözleme,” use it for cooking your lahmacun. If not use the biggest non-stick pan you have with a lif. You will use the lid to create steam, resulting in a well-cooked topping with a crispy on the bottom because of direct flame.\nTransfer the rolled-out dough onto baking paper for easy handling.\nSpread the topping mixture evenly over the dough, leaving a small border around the edges.\nMeanwhile, heat the pan and transfer the lahmacun with the baking paper directly onto the pan, don’t slide it from the paper yet\nCook the lahmacun in the pan for about 1-2 minutes with the lid on,\nThen remove the paper and continue cooking for another 1-2 minutes without the lid to allow the steam to evaporate.\nTransferring the baked lahmacun\nStep 4: Serving and Enjoying\nLahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink.\nKeyword\nhow to make lahmacun, turkish pizza\nConclusion:\nThe satisfaction that comes from taking raw ingredients and transforming them into a delightful, crispy, and savory flatbread with this lahmacun recipe is immeasurable. And the best part? You don’t need to travel to a Turkish restaurant to savor this authentic dish—you can now create it in your own kitchen, for your own enjoyment.\nCustomize your lahmacun by experimenting with different toppings, making it as spicy or as mild as you desire. You can create a special moment just for yourself or your family and friends, savoring the warmth and aroma of homemade lahmacun. As you bite into that perfectly crisp crust, you’ll understand why this dish holds a special place in the hearts of those who appreciate the joy of cooking and enjoying a great meal.\nSo, the next time you’re in the mood for a taste of Turkiye, consider making lahmacun from scratch as a rewarding journey. With these step-by-step instructions, you can embark on a culinary adventure that not only fills your home with enticing scents but also fills your heart with the satisfaction of creating something truly delicious. Share the experience with yourself, share the love, and savor every bite of your homemade lahmacun. Enjoy!","attrs_markdown":"[Skip to content](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#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  - [Dish Type](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/)\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    - 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[Savory Pastry](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/baked-goods\/savory-pastry\/)\n- [Side Dishes](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/side-dishes\/)\n\nSEARCH\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\nSEARCH\n\n[HOME](https:\/\/www.turkishfoodtravel.com\/)\n\n- [About Me](https:\/\/www.turkishfoodtravel.com\/about_aysenur_altan\/)\n- [Soup and Stews](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/soup_stews\/)\n- [Breakfast](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/meal-type\/breakfast\/)\n- [Baked Goods](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/baked-goods\/)\n- [Appetizer And Meze](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/appetizers\/)\n- [Kofte & Kebab](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/kofte-kebab\/)\n- [Side Dishes](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/side-dishes\/)\n- [Ottoman Cuisine](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/ottoman-dishes\/)\n- [Travel](https:\/\/www.turkishfoodtravel.com\/category\/travel\/)\n- [My Youtube Channel](https:\/\/youtube.com\/@tft)\n\n[Appetizer And Meze](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/appetizers\/) \\| [Lunch](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/meal-type\/lunch\/) \\| [Savory Pastry](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/baked-goods\/savory-pastry\/) \\| [Side Dishes](https:\/\/www.turkishfoodtravel.com\/category\/recipes\/dish-type\/side-dishes\/)\n\n# Easy Lahmacun Recipe At Home \/ Baked Or Stove-Top\nBy[Ayşenur Altan](https:\/\/www.turkishfoodtravel.com\/)\n\nNovember 4, 2023\n\nJanuary 20, 2025\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun2-scaled.jpg?fit=2560%2C1920&ssl=1)\n\n**Lahmacun** is a beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant.\n\nLahmacun is a popular Turkish and Middle Eastern dish that consists of the following main components:\n\n## What Does Lahmacun Consist Of?\n**Dough**: Lahmacun starts with a thin, round, and unleavened, or sometimes leavened dough. The dough is typically made from flour, water, and salt. It’s rolled out into thin, round sheets, providing the base for the dish. For home-style making, we will use a bit of yeast and sugar although we will not going to wait to double.\n\n**Topping**: The topping for lahmacun is a flavorful mixture made from a combination of ingredients, including ground meat, (finely ground beef, or lamb) fresh tomatoes, peppers, onions, and spices. In some regions, they use garlic instead of onions.\n\n**Optional Ingredients**: Some recipes may also include ingredients like pepper paste or tomato paste for added flavor and texture.\n\n**Serving Accompaniments**: Lahmacun is typically served with various accompaniments, like thinly sliced lettuce, slices of fresh tomatoes, lemon wedges, and ayran drink.\n\n**Ayran**: Ayran, a traditional Turkish yogurt drink, is a popular beverage to accompany lahmacun. It offers a refreshing and cooling contrast to the spiciness of the dish.\n\n## **Step 1: Preparing the Lahmacun Dough**\nStart by making the dough for your lahmacun. You’ll need:\n\n- 2\\.5 cups of strong flour or all-purpose flour (might need more depending on the type, so add gradually)\n- 1 cup of lukewarm water\n- 1\/2 tsp sugar\n- 1\/2 tsp salt\n- 1\/4 tsp dry yeast\n\n1. In a mixing bowl, combine the flour, sugar, salt, and dry yeast.\n2. Gradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed.\n3. Shape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise.\n## **Step 2: Preparing the Lahmacun Topping**\n![Lahmacun minced meat topping](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_topping.jpg?resize=1024%2C576&ssl=1)\n\nPreparing the lahmacun topping\n\nWhile the dough is resting, it’s time to prepare the flavorful topping. You’ll need:\n\n- 250 grams of ground beef\n- 2 medium-sized tomatoes\n- 1 onion\n- 2 green peppers\n- 1 chili pepper\n- 1 sweet red capia pepper\n- 3 cloves of garlic\n- 1\/2 tsp paprika\n- 1\/2 tsp “isot” pepper (smoked, flaky pepper)\n- 1\/2 tsp cumin\n- Black pepper to taste\n- 1 tsp salt\n- 1\/2 tbsp pepper paste (optional)\n- Tomato paste (optional)\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_topping_spices.jpg?resize=1024%2C576&ssl=1)\n\nAdding spices to the food processor to flavor the topping\n\n1. Finely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience.\n2. Remove the seeds from the hot peppers if you prefer less spiciness.\n3. Add the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly.\n4. If your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_topping_howto.jpg?resize=1024%2C576&ssl=1)\n\n### 👉🏻You might like to read the [10 Most Popular Turkish Street Foods In Istanbul](https:\/\/www.turkishfoodtravel.com\/2022\/06\/15\/istanbul-street-food\/) including lahmacun. Also, [check my vlog](https:\/\/youtu.be\/ZN84ZK0OXuM?si=LZkMUR9gXjLHBCKK) [**Street Food Turkey: Best LAHMACUN In ISTANBUL**](https:\/\/youtu.be\/ZN84ZK0OXuM?si=TfLSps_M3vJw9eii) to see my favorite place to eat lahmacun if you come to Türkiye.\n## **Step 3: Shaping and Cooking the Lahmacun**\n- After the dough has rested, divide it into smaller portions for individual lahmacun. If you have a pan as big as about 34cm in diameter you can divide it into 9 balls as I did. If you have a smaller pan or to make it easy to handle you can work with smaller dough pieces like dividing into 12.  \n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_dough_balls.jpg?resize=500%2C281&ssl=1)\n- Roll out each piece of dough on a floured surface, making it as thin as possible without sticking. You can add more flour as needed.  \n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_base_rolling.jpg?resize=500%2C281&ssl=1)\n- If you have a special pan for “gözleme,” use it for cooking your lahmacun. If not use the biggest non-stick pan you have with a lif. You will use the lid to create steam, resulting in a well-cooked topping with a crispy on the bottom because of direct flame.\n- Transfer the rolled-out dough onto baking paper for easy handling.\n- Spread the topping mixture evenly over the dough, leaving a small border around the edges.  \n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_spreding_topping.jpg?resize=500%2C281&ssl=1)\n- Meanwhile, heat the pan and transfer the lahmacun with the baking paper directly onto the pan, don’t slide it from the paper yet  \n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_transferring.jpg?resize=500%2C281&ssl=1)\n- Cook the lahmacun in the pan for about 1-2 minutes with the lid on,   \n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_cooking_on_stove-top.jpg?resize=500%2C281&ssl=1)\n- Then remove the paper and continue cooking for another 1-2 minutes without the lid to allow the steam to evaporate.  \n  ![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_transferring2.jpg?resize=500%2C281&ssl=1)\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_cooked.jpg?resize=1024%2C576&ssl=1)\n\nTransferring the baked lahmacun\n## **Step 4: Serving and Enjoying**\nLahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_serving.jpg?resize=1024%2C576&ssl=1)\n\n## How Do You Eat Lahmacun?\nMake sure to eat while it is still hot and crispy if you can. arrange as much as you want from the lettuce, parsley, and tomato slices. Drizzle lemon juice over the greens. If your lahmacun topping is not spicy you can sprinkle more pul biber chili flakes on top to make it extra spicy.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_how_to_eat.jpg?resize=1024%2C576&ssl=1)\n\nRoll the lahmacun and tear from the middle and enjoy with a big bite along with a cold Ayran, diluted yogurt drink.\n\n## **Step 5: Additional Tips**\n- If you want to bake lahmacun in the oven, preheat it to the highest setting (around 250°C) and cook on the lowest rack for a few minutes. Then, move it to the top shelf for even browning.\n- Keep in mind that you can make your lahmacun any size you prefer, just ensure it fits your cooking surface.\n- While rolling the dough, you can start with a slightly smaller size as it will stretch when transferred to the pan.\n- Lahmacun is best eaten right from the oven or stove when it is still crispy. But you can reheat when serving in a hot pan again to get the crispiness back or serve and eat individually while continuing to bake the lahmacun pieces.\n- Using baking paper makes it easier to transfer lahmacun without any issues. But if you are used to using a pizza transfer board you can use that too.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun1.jpg?resize=1024%2C768&ssl=1)\n\nHow do you eat Lahmacun?\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun2-scaled.jpg?fit=250%2C188&ssl=1)\n\n## Easy Lahmacun Recipe – Baked or Stove-Top\nLahmacun is a beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant.\n\n[Print Recipe](https:\/\/www.turkishfoodtravel.com\/wprm_print\/easy-lahmacun-recipe-baked-or-stove-top)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.turkishfoodtravel.com%2F2023%2F11%2F04%2Fhow-to-make-lahmacun-recipe%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.turkishfoodtravel.com%2Fwp-content%2Fuploads%2F2023%2F11%2Flahmacun2-scaled.jpg%3Ffit%3D2560%252C1920%26ssl%3D1&description=Easy+Lahmacun+Recipe+%E2%80%93+Baked+or+Stove-Top&is_video=false)\n\nPrep Time 45 minutes mins\n\nCook Time 30 minutes mins\n\nCourse Main Course, Snack\n\nCuisine Turkish\n\nServings 6\n\n### Ingredients\n- 2\\.5 cups of strong flour or all-purpose flour might need more depending on the type, so add gradually\n- 1 cup of lukewarm water\n- 1\/2 tsp sugar\n- 1\/2 tsp salt\n- 1\/4 tsp dry yeast\n- 250 grams of ground beef\n- 2 tomatoes\n- 1 onion\n- 2 green peppers\n- 1 chili pepper\n- 1 sweet red capia pepper\n- 3 cloves of garlic\n- 1\/2 tsp paprika\n- 1\/2 tsp “isot” pepper smoked, flaky pepper\n- 1\/2 tsp cumin\n- Black pepper to taste\n- 1 tsp salt\n- 1\/2 tbsp pepper paste optional\n- 1\/2 tbsp Tomato paste optional\n\n### Instructions\n- In a mixing bowl, combine the flour, sugar, salt, and dry yeast.\n- Gradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed.\n- Shape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise.\n- Step 2: Preparing the Lahmacun Topping\n- Finely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience.\n- Remove the seeds from the hot peppers if you prefer less spiciness.\n- Add the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly.\n- If your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency.\n- Step 3: Shaping and Cooking the Lahmacun\n- After the dough has rested, divide it into smaller portions for individual lahmacun. If you have a pan as big as about 34cm in diameter you can divide it into 9 balls as I did. If you have a smaller pan or to make it easy to handle you can work with smaller dough pieces like dividing into 12.\n- Roll out each piece of dough on a floured surface, making it as thin as possible without sticking. You can add more flour as needed.\n- If you have a special pan for “gözleme,” use it for cooking your lahmacun. If not use the biggest non-stick pan you have with a lif. You will use the lid to create steam, resulting in a well-cooked topping with a crispy on the bottom because of direct flame.\n- Transfer the rolled-out dough onto baking paper for easy handling.\n- Spread the topping mixture evenly over the dough, leaving a small border around the edges.\n- Meanwhile, heat the pan and transfer the lahmacun with the baking paper directly onto the pan, don’t slide it from the paper yet\n- Cook the lahmacun in the pan for about 1-2 minutes with the lid on,\n- Then remove the paper and continue cooking for another 1-2 minutes without the lid to allow the steam to evaporate.\n\n### Notes\nTransferring the baked lahmacun  \nStep 4: Serving and Enjoying  \nLahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink.\n\nKeyword how to make lahmacun, turkish pizza\n## Conclusion:\nThe satisfaction that comes from taking raw ingredients and transforming them into a delightful, crispy, and savory flatbread with this lahmacun recipe is immeasurable. And the best part? You don’t need to travel to a Turkish restaurant to savor this authentic dish—you can now create it in your own kitchen, for your own enjoyment.\n\nCustomize your lahmacun by experimenting with different toppings, making it as spicy or as mild as you desire. You can create a special moment just for yourself or your family and friends, savoring the warmth and aroma of homemade lahmacun. As you bite into that perfectly crisp crust, you’ll understand why this dish holds a special place in the hearts of those who appreciate the joy of cooking and enjoying a great meal.\n\nSo, the next time you’re in the mood for a taste of Turkiye, consider making lahmacun from scratch as a rewarding journey. With these step-by-step instructions, you can embark on a culinary adventure that not only fills your home with enticing scents but also fills your heart with the satisfaction of creating something truly delicious. Share the experience with yourself, share the love, and savor every bite of your homemade lahmacun. Enjoy\\!\n***\n\nPost Tags:  [\\#easy lahmacun recipe](https:\/\/www.turkishfoodtravel.com\/tag\/easy-lahmacun-recipe\/ \"easy lahmacun recipe\")[\\#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\")[\\#Turkish pizza lahmacun](https:\/\/www.turkishfoodtravel.com\/tag\/turkish-pizza-lahmacun\/ \"Turkish pizza lahmacun\")[\\#what does lahmacun made of](https:\/\/www.turkishfoodtravel.com\/tag\/what-does-lahmacun-made-of\/ \"what does lahmacun made of\")\n\n## Post navigation\n[PreviousDelicious Makrouta Date Filled Cookies: A Taste of the Middle East](https:\/\/www.turkishfoodtravel.com\/2023\/10\/28\/makrouta-date-filled-spicy-cookies\/)\n\n[NextMastering Homemade Turkish Borek 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Tirit\/ Thareed](https:\/\/www.turkishfoodtravel.com\/2022\/07\/31\/stale-bread-recipe-tirit-thareed\/)\n\n## 9 Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/c600a9b9b71f7d8d8ae3ea12573d0970145cf08f6f32d6dff98997df72a62cb7?s=60&d=mm&r=g) **Daniela** says:\n   \n   [May 10, 2024 at 10:11 pm](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#comment-16453)\n   \n   Please, tell me how much is your 1 cup flour and water în grams.\n   \n   [Reply](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#comment-16453)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/c600a9b9b71f7d8d8ae3ea12573d0970145cf08f6f32d6dff98997df72a62cb7?s=60&d=mm&r=g) **Daniela** says:\n   \n   [May 10, 2024 at 10:24 pm](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#comment-16454)\n   \n   Please, tell me how much is your 1 cup flour in grams and 1 cup water in milliliter.  \n    In Romania, we do not use cups as a unit of measure.\n   \n   [Reply](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#comment-16454)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/a3e0f0ae1377607eed7cd8d9374fdee9b557344346a2551b3eb08377b6c07a2f?s=60&d=mm&r=g) **[Ayşenur Altan](https:\/\/www.turkishfoodtravel.com\/)** says:\n      \n      [July 15, 2024 at 8:20 am](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#comment-18027)\n      \n      Hi dear, I am sorry I didnt see your question earlier. 120gr. is about 1 cup flour and 250ml water is 1 cup again.\n      \n      [Reply](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#comment-18027)\n3. Pingback: [26+ Turkish Recipes – worththewhisk2.com](https:\/\/worththewhisk2.com\/26-turkish-recipes\/)\n4. Pingback: [\\- Recipes Garage](https:\/\/recipesgarage.xyz\/189-2\/)\n5. Pingback: Turkish Lahmacun the Rolled Pizza With a Lemon Twist - liberatospizza.com\n6. ![](https:\/\/secure.gravatar.com\/avatar\/07fee64e04a9bccc8b9fb4e6f6e710c14632eedb10b38fca7932504d0ad808b3?s=60&d=mm&r=g) **ella** says:\n   \n   [June 5, 2025 at 8:24 am](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#comment-33031)\n   \n   hello, can I sub the tomatoes and tomato paste for pizza sauce (which already contains tomatoes and some herbs)? I’ve got some pizza sauce I need to use up. If the tomato taste won’t be as strong anymore, that’s fine\n   \n   [Reply](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#comment-33031)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/a3e0f0ae1377607eed7cd8d9374fdee9b557344346a2551b3eb08377b6c07a2f?s=60&d=mm&r=g) **[Ayşenur Altan](https:\/\/www.turkishfoodtravel.com\/)** says:\n      \n      [June 5, 2025 at 4:22 pm](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#comment-33068)\n      \n      Hi dear, yes I think you can give it a try like that too! Let me know if you do\n      \n      [Reply](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#comment-33068)\n7. Pingback: [Homemade Tantuni Recipe – A Flavorful Turkish Street Food - Turkish Food Travel](https:\/\/www.turkishfoodtravel.com\/2025\/07\/28\/homemade-tantuni\/)\n### Leave a Reply [Cancel reply](https:\/\/www.turkishfoodtravel.com\/2023\/11\/04\/how-to-make-lahmacun-recipe\/#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 beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant.\n\nLahmacun is a popular Turkish and Middle Eastern dish that consists of the following main components:\n\n## What Does Lahmacun Consist Of?\n**Dough**: Lahmacun starts with a thin, round, and unleavened, or sometimes leavened dough. The dough is typically made from flour, water, and salt. It’s rolled out into thin, round sheets, providing the base for the dish. For home-style making, we will use a bit of yeast and sugar although we will not going to wait to double.\n\n**Topping**: The topping for lahmacun is a flavorful mixture made from a combination of ingredients, including ground meat, (finely ground beef, or lamb) fresh tomatoes, peppers, onions, and spices. In some regions, they use garlic instead of onions.\n\n**Optional Ingredients**: Some recipes may also include ingredients like pepper paste or tomato paste for added flavor and texture.\n\n**Serving Accompaniments**: Lahmacun is typically served with various accompaniments, like thinly sliced lettuce, slices of fresh tomatoes, lemon wedges, and ayran drink.\n\n**Ayran**: Ayran, a traditional Turkish yogurt drink, is a popular beverage to accompany lahmacun. It offers a refreshing and cooling contrast to the spiciness of the dish.\n\n## **Step 1: Preparing the Lahmacun Dough**\nStart by making the dough for your lahmacun. You’ll need:\n\n- 2\\.5 cups of strong flour or all-purpose flour (might need more depending on the type, so add gradually)\n- 1 cup of lukewarm water\n- 1\/2 tsp sugar\n- 1\/2 tsp salt\n- 1\/4 tsp dry yeast\n\n1. In a mixing bowl, combine the flour, sugar, salt, and dry yeast.\n2. Gradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed.\n3. Shape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise.\n## **Step 2: Preparing the Lahmacun Topping**\n![Lahmacun minced meat topping](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_topping.jpg?resize=1024%2C576&ssl=1)\n\nPreparing the lahmacun topping\n\nWhile the dough is resting, it’s time to prepare the flavorful topping. You’ll need:\n\n- 250 grams of ground beef\n- 2 medium-sized tomatoes\n- 1 onion\n- 2 green peppers\n- 1 chili pepper\n- 1 sweet red capia pepper\n- 3 cloves of garlic\n- 1\/2 tsp paprika\n- 1\/2 tsp “isot” pepper (smoked, flaky pepper)\n- 1\/2 tsp cumin\n- Black pepper to taste\n- 1 tsp salt\n- 1\/2 tbsp pepper paste (optional)\n- Tomato paste (optional)\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_topping_spices.jpg?resize=1024%2C576&ssl=1)\n\nAdding spices to the food processor to flavor the topping\n\n1. Finely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience.\n2. Remove the seeds from the hot peppers if you prefer less spiciness.\n3. Add the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly.\n4. If your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_topping_howto.jpg?resize=1024%2C576&ssl=1)\n\n### 👉🏻You might like to read the [10 Most Popular Turkish Street Foods In Istanbul](https:\/\/www.turkishfoodtravel.com\/2022\/06\/15\/istanbul-street-food\/) including lahmacun. Also, [check my vlog](https:\/\/youtu.be\/ZN84ZK0OXuM?si=LZkMUR9gXjLHBCKK) [**Street Food Turkey: Best LAHMACUN In ISTANBUL**](https:\/\/youtu.be\/ZN84ZK0OXuM?si=TfLSps_M3vJw9eii) to see my favorite place to eat lahmacun if you come to Türkiye.\n## **Step 3: Shaping and Cooking the Lahmacun**\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_cooked.jpg?resize=1024%2C576&ssl=1)\n\nTransferring the baked lahmacun\n## **Step 4: Serving and Enjoying**\nLahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_serving.jpg?resize=1024%2C576&ssl=1)\n\n## How Do You Eat Lahmacun?\nMake sure to eat while it is still hot and crispy if you can. arrange as much as you want from the lettuce, parsley, and tomato slices. Drizzle lemon juice over the greens. If your lahmacun topping is not spicy you can sprinkle more pul biber chili flakes on top to make it extra spicy.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun_how_to_eat.jpg?resize=1024%2C576&ssl=1)\n\nRoll the lahmacun and tear from the middle and enjoy with a big bite along with a cold Ayran, diluted yogurt drink.\n\n## **Step 5: Additional Tips**\n- If you want to bake lahmacun in the oven, preheat it to the highest setting (around 250°C) and cook on the lowest rack for a few minutes. Then, move it to the top shelf for even browning.\n- Keep in mind that you can make your lahmacun any size you prefer, just ensure it fits your cooking surface.\n- While rolling the dough, you can start with a slightly smaller size as it will stretch when transferred to the pan.\n- Lahmacun is best eaten right from the oven or stove when it is still crispy. But you can reheat when serving in a hot pan again to get the crispiness back or serve and eat individually while continuing to bake the lahmacun pieces.\n- Using baking paper makes it easier to transfer lahmacun without any issues. But if you are used to using a pizza transfer board you can use that too.\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun1.jpg?resize=1024%2C768&ssl=1)\n\nHow do you eat Lahmacun?\n\n![](https:\/\/i0.wp.com\/www.turkishfoodtravel.com\/wp-content\/uploads\/2023\/11\/lahmacun2-scaled.jpg?fit=250%2C188&ssl=1)\n\nLahmacun is a beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant.\n\nPrep Time 45 minutes\n\nCook Time 30 minutes\n\nCourse Main Course, Snack\n\nCuisine Turkish\n\nServings 6\n\n- 2\\.5 cups of strong flour or all-purpose flour might need more depending on the type, so add gradually\n- 1 cup of lukewarm water\n- 1\/2 tsp sugar\n- 1\/2 tsp salt\n- 1\/4 tsp dry yeast\n- 250 grams of ground beef\n- 2 tomatoes\n- 1 onion\n- 2 green peppers\n- 1 chili pepper\n- 1 sweet red capia pepper\n- 3 cloves of garlic\n- 1\/2 tsp paprika\n- 1\/2 tsp “isot” pepper smoked, flaky pepper\n- 1\/2 tsp cumin\n- Black pepper to taste\n- 1 tsp salt\n- 1\/2 tbsp pepper paste optional\n- 1\/2 tbsp Tomato paste optional\n\n- In a mixing bowl, combine the flour, sugar, salt, and dry yeast.\n- Gradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed.\n- Shape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise.\n- Step 2: Preparing the Lahmacun Topping\n- Finely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience.\n- Remove the seeds from the hot peppers if you prefer less spiciness.\n- Add the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly.\n- If your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency.\n- Step 3: Shaping and Cooking the Lahmacun\n- After the dough has rested, divide it into smaller portions for individual lahmacun. If you have a pan as big as about 34cm in diameter you can divide it into 9 balls as I did. If you have a smaller pan or to make it easy to handle you can work with smaller dough pieces like dividing into 12.\n- Roll out each piece of dough on a floured surface, making it as thin as possible without sticking. You can add more flour as needed.\n- If you have a special pan for “gözleme,” use it for cooking your lahmacun. If not use the biggest non-stick pan you have with a lif. You will use the lid to create steam, resulting in a well-cooked topping with a crispy on the bottom because of direct flame.\n- Transfer the rolled-out dough onto baking paper for easy handling.\n- Spread the topping mixture evenly over the dough, leaving a small border around the edges.\n- Meanwhile, heat the pan and transfer the lahmacun with the baking paper directly onto the pan, don’t slide it from the paper yet\n- Cook the lahmacun in the pan for about 1-2 minutes with the lid on,\n- Then remove the paper and continue cooking for another 1-2 minutes without the lid to allow the steam to evaporate.\n\nTransferring the baked lahmacun  \nStep 4: Serving and Enjoying  \nLahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink.\n\nKeyword how to make lahmacun, turkish pizza\n## Conclusion:\nThe satisfaction that comes from taking raw ingredients and transforming them into a delightful, crispy, and savory flatbread with this lahmacun recipe is immeasurable. And the best part? You don’t need to travel to a Turkish restaurant to savor this authentic dish—you can now create it in your own kitchen, for your own enjoyment.\n\nCustomize your lahmacun by experimenting with different toppings, making it as spicy or as mild as you desire. You can create a special moment just for yourself or your family and friends, savoring the warmth and aroma of homemade lahmacun. As you bite into that perfectly crisp crust, you’ll understand why this dish holds a special place in the hearts of those who appreciate the joy of cooking and enjoying a great meal.\n\nSo, the next time you’re in the mood for a taste of Turkiye, consider making lahmacun from scratch as a rewarding journey. With these step-by-step instructions, you can embark on a culinary adventure that not only fills your home with enticing scents but also fills your heart with the satisfaction of creating something truly delicious. Share the experience with yourself, share the love, and savor every bite of your homemade lahmacun. Enjoy\\!\n***","meta_canonical":null}

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Boilerpipe Text	Lahmacun is a beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant. Lahmacun is a popular Turkish and Middle Eastern dish that consists of the following main components: What Does Lahmacun Consist Of? Dough : Lahmacun starts with a thin, round, and unleavened, or sometimes leavened dough. The dough is typically made from flour, water, and salt. It’s rolled out into thin, round sheets, providing the base for the dish. For home-style making, we will use a bit of yeast and sugar although we will not going to wait to double. Topping : The topping for lahmacun is a flavorful mixture made from a combination of ingredients, including ground meat, (finely ground beef, or lamb) fresh tomatoes, peppers, onions, and spices. In some regions, they use garlic instead of onions. Optional Ingredients : Some recipes may also include ingredients like pepper paste or tomato paste for added flavor and texture. Serving Accompaniments : Lahmacun is typically served with various accompaniments, like thinly sliced lettuce, slices of fresh tomatoes, lemon wedges, and ayran drink. Ayran : Ayran, a traditional Turkish yogurt drink, is a popular beverage to accompany lahmacun. It offers a refreshing and cooling contrast to the spiciness of the dish. Step 1: Preparing the Lahmacun Dough Start by making the dough for your lahmacun. You’ll need: 2.5 cups of strong flour or all-purpose flour (might need more depending on the type, so add gradually) 1 cup of lukewarm water 1/2 tsp sugar 1/2 tsp salt 1/4 tsp dry yeast In a mixing bowl, combine the flour, sugar, salt, and dry yeast. Gradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed. Shape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise. Step 2: Preparing the Lahmacun Topping Preparing the lahmacun topping While the dough is resting, it’s time to prepare the flavorful topping. You’ll need: 250 grams of ground beef 2 medium-sized tomatoes 1 onion 2 green peppers 1 chili pepper 1 sweet red capia pepper 3 cloves of garlic 1/2 tsp paprika 1/2 tsp “isot” pepper (smoked, flaky pepper) 1/2 tsp cumin Black pepper to taste 1 tsp salt 1/2 tbsp pepper paste (optional) Tomato paste (optional) Adding spices to the food processor to flavor the topping Finely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience. Remove the seeds from the hot peppers if you prefer less spiciness. Add the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly. If your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency. 👉🏻You might like to read the 10 Most Popular Turkish Street Foods In Istanbul including lahmacun. Also, check my vlog Street Food Turkey: Best LAHMACUN In ISTANBUL to see my favorite place to eat lahmacun if you come to Türkiye. Step 3: Shaping and Cooking the Lahmacun Transferring the baked lahmacun Step 4: Serving and Enjoying Lahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink. How Do You Eat Lahmacun? Make sure to eat while it is still hot and crispy if you can. arrange as much as you want from the lettuce, parsley, and tomato slices. Drizzle lemon juice over the greens. If your lahmacun topping is not spicy you can sprinkle more pul biber chili flakes on top to make it extra spicy. Roll the lahmacun and tear from the middle and enjoy with a big bite along with a cold Ayran, diluted yogurt drink. Step 5: Additional Tips If you want to bake lahmacun in the oven, preheat it to the highest setting (around 250°C) and cook on the lowest rack for a few minutes. Then, move it to the top shelf for even browning. Keep in mind that you can make your lahmacun any size you prefer, just ensure it fits your cooking surface. While rolling the dough, you can start with a slightly smaller size as it will stretch when transferred to the pan. Lahmacun is best eaten right from the oven or stove when it is still crispy. But you can reheat when serving in a hot pan again to get the crispiness back or serve and eat individually while continuing to bake the lahmacun pieces. Using baking paper makes it easier to transfer lahmacun without any issues. But if you are used to using a pizza transfer board you can use that too. How do you eat Lahmacun? Lahmacun is a beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant. Prep Time 45 minutes Cook Time 30 minutes Course Main Course, Snack Cuisine Turkish Servings 6 2.5 cups of strong flour or all-purpose flour might need more depending on the type, so add gradually 1 cup of lukewarm water 1/2 tsp sugar 1/2 tsp salt 1/4 tsp dry yeast 250 grams of ground beef 2 tomatoes 1 onion 2 green peppers 1 chili pepper 1 sweet red capia pepper 3 cloves of garlic 1/2 tsp paprika 1/2 tsp “isot” pepper smoked, flaky pepper 1/2 tsp cumin Black pepper to taste 1 tsp salt 1/2 tbsp pepper paste optional 1/2 tbsp Tomato paste optional In a mixing bowl, combine the flour, sugar, salt, and dry yeast. Gradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed. Shape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise. Step 2: Preparing the Lahmacun Topping Finely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience. Remove the seeds from the hot peppers if you prefer less spiciness. Add the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly. If your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency. Step 3: Shaping and Cooking the Lahmacun After the dough has rested, divide it into smaller portions for individual lahmacun. If you have a pan as big as about 34cm in diameter you can divide it into 9 balls as I did. If you have a smaller pan or to make it easy to handle you can work with smaller dough pieces like dividing into 12. Roll out each piece of dough on a floured surface, making it as thin as possible without sticking. You can add more flour as needed. If you have a special pan for “gözleme,” use it for cooking your lahmacun. If not use the biggest non-stick pan you have with a lif. You will use the lid to create steam, resulting in a well-cooked topping with a crispy on the bottom because of direct flame. Transfer the rolled-out dough onto baking paper for easy handling. Spread the topping mixture evenly over the dough, leaving a small border around the edges. Meanwhile, heat the pan and transfer the lahmacun with the baking paper directly onto the pan, don’t slide it from the paper yet Cook the lahmacun in the pan for about 1-2 minutes with the lid on, Then remove the paper and continue cooking for another 1-2 minutes without the lid to allow the steam to evaporate. Transferring the baked lahmacun Step 4: Serving and Enjoying Lahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink. Keyword how to make lahmacun, turkish pizza Conclusion: The satisfaction that comes from taking raw ingredients and transforming them into a delightful, crispy, and savory flatbread with this lahmacun recipe is immeasurable. And the best part? You don’t need to travel to a Turkish restaurant to savor this authentic dish—you can now create it in your own kitchen, for your own enjoyment. Customize your lahmacun by experimenting with different toppings, making it as spicy or as mild as you desire. You can create a special moment just for yourself or your family and friends, savoring the warmth and aroma of homemade lahmacun. As you bite into that perfectly crisp crust, you’ll understand why this dish holds a special place in the hearts of those who appreciate the joy of cooking and enjoying a great meal. So, the next time you’re in the mood for a taste of Turkiye, consider making lahmacun from scratch as a rewarding journey. With these step-by-step instructions, you can embark on a culinary adventure that not only fills your home with enticing scents but also fills your heart with the satisfaction of creating something truly delicious. Share the experience with yourself, share the love, and savor every bite of your homemade lahmacun. Enjoy!
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[Side Dishes](https://www.turkishfoodtravel.com/category/recipes/dish-type/side-dishes/) - [Ottoman Cuisine](https://www.turkishfoodtravel.com/category/recipes/ottoman-dishes/) - [Travel](https://www.turkishfoodtravel.com/category/travel/) - [My Youtube Channel](https://youtube.com/@tft) [Appetizer And Meze](https://www.turkishfoodtravel.com/category/recipes/dish-type/appetizers/) \\| [Lunch](https://www.turkishfoodtravel.com/category/recipes/meal-type/lunch/) \\| [Savory Pastry](https://www.turkishfoodtravel.com/category/recipes/baked-goods/savory-pastry/) \\| [Side Dishes](https://www.turkishfoodtravel.com/category/recipes/dish-type/side-dishes/) # Easy Lahmacun Recipe At Home / Baked Or Stove-Top By[Ayşenur Altan](https://www.turkishfoodtravel.com/) November 4, 2023 January 20, 2025 ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun2-scaled.jpg?fit=2560%2C1920&ssl=1) Lahmacun is a beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant. Lahmacun is a popular Turkish and Middle Eastern dish that consists of the following main components: ## What Does Lahmacun Consist Of? Dough: Lahmacun starts with a thin, round, and unleavened, or sometimes leavened dough. The dough is typically made from flour, water, and salt. It’s rolled out into thin, round sheets, providing the base for the dish. For home-style making, we will use a bit of yeast and sugar although we will not going to wait to double. Topping: The topping for lahmacun is a flavorful mixture made from a combination of ingredients, including ground meat, (finely ground beef, or lamb) fresh tomatoes, peppers, onions, and spices. In some regions, they use garlic instead of onions. Optional Ingredients: Some recipes may also include ingredients like pepper paste or tomato paste for added flavor and texture. Serving Accompaniments: Lahmacun is typically served with various accompaniments, like thinly sliced lettuce, slices of fresh tomatoes, lemon wedges, and ayran drink. Ayran: Ayran, a traditional Turkish yogurt drink, is a popular beverage to accompany lahmacun. It offers a refreshing and cooling contrast to the spiciness of the dish. ## Step 1: Preparing the Lahmacun Dough Start by making the dough for your lahmacun. You’ll need: - 2\.5 cups of strong flour or all-purpose flour (might need more depending on the type, so add gradually) - 1 cup of lukewarm water - 1/2 tsp sugar - 1/2 tsp salt - 1/4 tsp dry yeast 1. In a mixing bowl, combine the flour, sugar, salt, and dry yeast. 2. Gradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed. 3. Shape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise. ## Step 2: Preparing the Lahmacun Topping ![Lahmacun minced meat topping](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_topping.jpg?resize=1024%2C576&ssl=1) Preparing the lahmacun topping While the dough is resting, it’s time to prepare the flavorful topping. You’ll need: - 250 grams of ground beef - 2 medium-sized tomatoes - 1 onion - 2 green peppers - 1 chili pepper - 1 sweet red capia pepper - 3 cloves of garlic - 1/2 tsp paprika - 1/2 tsp “isot” pepper (smoked, flaky pepper) - 1/2 tsp cumin - Black pepper to taste - 1 tsp salt - 1/2 tbsp pepper paste (optional) - Tomato paste (optional) ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_topping_spices.jpg?resize=1024%2C576&ssl=1) Adding spices to the food processor to flavor the topping 1. Finely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience. 2. Remove the seeds from the hot peppers if you prefer less spiciness. 3. Add the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly. 4. If your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_topping_howto.jpg?resize=1024%2C576&ssl=1) ### 👉🏻You might like to read the [10 Most Popular Turkish Street Foods In Istanbul](https://www.turkishfoodtravel.com/2022/06/15/istanbul-street-food/) including lahmacun. Also, [check my vlog](https://youtu.be/ZN84ZK0OXuM?si=LZkMUR9gXjLHBCKK) [Street Food Turkey: Best LAHMACUN In ISTANBUL](https://youtu.be/ZN84ZK0OXuM?si=TfLSps_M3vJw9eii) to see my favorite place to eat lahmacun if you come to Türkiye. ## Step 3: Shaping and Cooking the Lahmacun - After the dough has rested, divide it into smaller portions for individual lahmacun. If you have a pan as big as about 34cm in diameter you can divide it into 9 balls as I did. If you have a smaller pan or to make it easy to handle you can work with smaller dough pieces like dividing into 12. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_dough_balls.jpg?resize=500%2C281&ssl=1) - Roll out each piece of dough on a floured surface, making it as thin as possible without sticking. You can add more flour as needed. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_base_rolling.jpg?resize=500%2C281&ssl=1) - If you have a special pan for “gözleme,” use it for cooking your lahmacun. If not use the biggest non-stick pan you have with a lif. You will use the lid to create steam, resulting in a well-cooked topping with a crispy on the bottom because of direct flame. - Transfer the rolled-out dough onto baking paper for easy handling. - Spread the topping mixture evenly over the dough, leaving a small border around the edges. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_spreding_topping.jpg?resize=500%2C281&ssl=1) - Meanwhile, heat the pan and transfer the lahmacun with the baking paper directly onto the pan, don’t slide it from the paper yet ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_transferring.jpg?resize=500%2C281&ssl=1) - Cook the lahmacun in the pan for about 1-2 minutes with the lid on, ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_cooking_on_stove-top.jpg?resize=500%2C281&ssl=1) - Then remove the paper and continue cooking for another 1-2 minutes without the lid to allow the steam to evaporate. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_transferring2.jpg?resize=500%2C281&ssl=1) ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_cooked.jpg?resize=1024%2C576&ssl=1) Transferring the baked lahmacun ## Step 4: Serving and Enjoying Lahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_serving.jpg?resize=1024%2C576&ssl=1) ## How Do You Eat Lahmacun? Make sure to eat while it is still hot and crispy if you can. arrange as much as you want from the lettuce, parsley, and tomato slices. Drizzle lemon juice over the greens. If your lahmacun topping is not spicy you can sprinkle more pul biber chili flakes on top to make it extra spicy. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_how_to_eat.jpg?resize=1024%2C576&ssl=1) Roll the lahmacun and tear from the middle and enjoy with a big bite along with a cold Ayran, diluted yogurt drink. ## Step 5: Additional Tips - If you want to bake lahmacun in the oven, preheat it to the highest setting (around 250°C) and cook on the lowest rack for a few minutes. Then, move it to the top shelf for even browning. - Keep in mind that you can make your lahmacun any size you prefer, just ensure it fits your cooking surface. - While rolling the dough, you can start with a slightly smaller size as it will stretch when transferred to the pan. - Lahmacun is best eaten right from the oven or stove when it is still crispy. But you can reheat when serving in a hot pan again to get the crispiness back or serve and eat individually while continuing to bake the lahmacun pieces. - Using baking paper makes it easier to transfer lahmacun without any issues. But if you are used to using a pizza transfer board you can use that too. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun1.jpg?resize=1024%2C768&ssl=1) How do you eat Lahmacun? ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun2-scaled.jpg?fit=250%2C188&ssl=1) ## Easy Lahmacun Recipe – Baked or Stove-Top Lahmacun is a beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant. [Print Recipe](https://www.turkishfoodtravel.com/wprm_print/easy-lahmacun-recipe-baked-or-stove-top) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.turkishfoodtravel.com%2F2023%2F11%2F04%2Fhow-to-make-lahmacun-recipe%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.turkishfoodtravel.com%2Fwp-content%2Fuploads%2F2023%2F11%2Flahmacun2-scaled.jpg%3Ffit%3D2560%252C1920%26ssl%3D1&description=Easy+Lahmacun+Recipe+%E2%80%93+Baked+or+Stove-Top&is_video=false) Prep Time 45 minutes mins Cook Time 30 minutes mins Course Main Course, Snack Cuisine Turkish Servings 6 ### Ingredients - 2\.5 cups of strong flour or all-purpose flour might need more depending on the type, so add gradually - 1 cup of lukewarm water - 1/2 tsp sugar - 1/2 tsp salt - 1/4 tsp dry yeast - 250 grams of ground beef - 2 tomatoes - 1 onion - 2 green peppers - 1 chili pepper - 1 sweet red capia pepper - 3 cloves of garlic - 1/2 tsp paprika - 1/2 tsp “isot” pepper smoked, flaky pepper - 1/2 tsp cumin - Black pepper to taste - 1 tsp salt - 1/2 tbsp pepper paste optional - 1/2 tbsp Tomato paste optional ### Instructions - In a mixing bowl, combine the flour, sugar, salt, and dry yeast. - Gradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed. - Shape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise. - Step 2: Preparing the Lahmacun Topping - Finely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience. - Remove the seeds from the hot peppers if you prefer less spiciness. - Add the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly. - If your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency. - Step 3: Shaping and Cooking the Lahmacun - After the dough has rested, divide it into smaller portions for individual lahmacun. If you have a pan as big as about 34cm in diameter you can divide it into 9 balls as I did. If you have a smaller pan or to make it easy to handle you can work with smaller dough pieces like dividing into 12. - Roll out each piece of dough on a floured surface, making it as thin as possible without sticking. You can add more flour as needed. - If you have a special pan for “gözleme,” use it for cooking your lahmacun. If not use the biggest non-stick pan you have with a lif. You will use the lid to create steam, resulting in a well-cooked topping with a crispy on the bottom because of direct flame. - Transfer the rolled-out dough onto baking paper for easy handling. - Spread the topping mixture evenly over the dough, leaving a small border around the edges. - Meanwhile, heat the pan and transfer the lahmacun with the baking paper directly onto the pan, don’t slide it from the paper yet - Cook the lahmacun in the pan for about 1-2 minutes with the lid on, - Then remove the paper and continue cooking for another 1-2 minutes without the lid to allow the steam to evaporate. ### Notes Transferring the baked lahmacun Step 4: Serving and Enjoying Lahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink. Keyword how to make lahmacun, turkish pizza ## Conclusion: The satisfaction that comes from taking raw ingredients and transforming them into a delightful, crispy, and savory flatbread with this lahmacun recipe is immeasurable. And the best part? You don’t need to travel to a Turkish restaurant to savor this authentic dish—you can now create it in your own kitchen, for your own enjoyment. Customize your lahmacun by experimenting with different toppings, making it as spicy or as mild as you desire. You can create a special moment just for yourself or your family and friends, savoring the warmth and aroma of homemade lahmacun. As you bite into that perfectly crisp crust, you’ll understand why this dish holds a special place in the hearts of those who appreciate the joy of cooking and enjoying a great meal. So, the next time you’re in the mood for a taste of Turkiye, consider making lahmacun from scratch as a rewarding journey. With these step-by-step instructions, you can embark on a culinary adventure that not only fills your home with enticing scents but also fills your heart with the satisfaction of creating something truly delicious. Share the experience with yourself, share the love, and savor every bite of your homemade lahmacun. Enjoy\! * Post Tags: [\#easy lahmacun recipe](https://www.turkishfoodtravel.com/tag/easy-lahmacun-recipe/ "easy lahmacun recipe")[\#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")[\#Turkish pizza lahmacun](https://www.turkishfoodtravel.com/tag/turkish-pizza-lahmacun/ "Turkish pizza lahmacun")[\#what does lahmacun made of](https://www.turkishfoodtravel.com/tag/what-does-lahmacun-made-of/ "what does lahmacun made of") ## Post navigation [PreviousDelicious Makrouta Date Filled Cookies: A Taste of the Middle East](https://www.turkishfoodtravel.com/2023/10/28/makrouta-date-filled-spicy-cookies/) [NextMastering Homemade Turkish Borek Pastry](https://www.turkishfoodtravel.com/2024/02/06/turkish-borek-pastry/) ## Similar Posts - [![Turkish Spicy Fried Chicken With 2 Side Dishes](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2020/12/spicy_chicken_main.jpg?fit=768%2C432&ssl=1)](https://www.turkishfoodtravel.com/2020/12/15/turkish-spicy-chicken/) [Chicken](https://www.turkishfoodtravel.com/category/recipes/ingredient/chicken/) \\| [Dinner](https://www.turkishfoodtravel.com/category/recipes/meal-type/dinner/) \\| [Lunch](https://www.turkishfoodtravel.com/category/recipes/meal-type/lunch/) \\| [Main Dishes](https://www.turkishfoodtravel.com/category/main-dishes/) \\| [One-Pot](https://www.turkishfoodtravel.com/category/recipes/dish-type/one-pot/) \\| [Side Dishes](https://www.turkishfoodtravel.com/category/recipes/dish-type/side-dishes/) \\| [Stove-top](https://www.turkishfoodtravel.com/category/recipes/method/stove-top/) ### [Turkish Spicy Fried Chicken With 2 Side Dishes](https://www.turkishfoodtravel.com/2020/12/15/turkish-spicy-chicken/) [Read More Turkish Spicy Fried Chicken With 2 Side Dishes](https://www.turkishfoodtravel.com/2020/12/15/turkish-spicy-chicken/) - 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Tirit/ Thareed](https://www.turkishfoodtravel.com/2022/07/31/stale-bread-recipe-tirit-thareed/) ## 9 Comments 1. ![](https://secure.gravatar.com/avatar/c600a9b9b71f7d8d8ae3ea12573d0970145cf08f6f32d6dff98997df72a62cb7?s=60&d=mm&r=g) Daniela says: [May 10, 2024 at 10:11 pm](https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/#comment-16453) Please, tell me how much is your 1 cup flour and water în grams. [Reply](https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/#comment-16453) 2. ![](https://secure.gravatar.com/avatar/c600a9b9b71f7d8d8ae3ea12573d0970145cf08f6f32d6dff98997df72a62cb7?s=60&d=mm&r=g) Daniela says: [May 10, 2024 at 10:24 pm](https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/#comment-16454) Please, tell me how much is your 1 cup flour in grams and 1 cup water in milliliter. In Romania, we do not use cups as a unit of measure. [Reply](https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/#comment-16454) 1. ![](https://secure.gravatar.com/avatar/a3e0f0ae1377607eed7cd8d9374fdee9b557344346a2551b3eb08377b6c07a2f?s=60&d=mm&r=g) [Ayşenur Altan](https://www.turkishfoodtravel.com/) says: [July 15, 2024 at 8:20 am](https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/#comment-18027) Hi dear, I am sorry I didnt see your question earlier. 120gr. is about 1 cup flour and 250ml water is 1 cup again. [Reply](https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/#comment-18027) 3. Pingback: [26+ Turkish Recipes – worththewhisk2.com](https://worththewhisk2.com/26-turkish-recipes/) 4. Pingback: [\- Recipes Garage](https://recipesgarage.xyz/189-2/) 5. Pingback: Turkish Lahmacun the Rolled Pizza With a Lemon Twist - liberatospizza.com 6. ![](https://secure.gravatar.com/avatar/07fee64e04a9bccc8b9fb4e6f6e710c14632eedb10b38fca7932504d0ad808b3?s=60&d=mm&r=g) ella says: [June 5, 2025 at 8:24 am](https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/#comment-33031) hello, can I sub the tomatoes and tomato paste for pizza sauce (which already contains tomatoes and some herbs)? I’ve got some pizza sauce I need to use up. If the tomato taste won’t be as strong anymore, that’s fine [Reply](https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/#comment-33031) 1. ![](https://secure.gravatar.com/avatar/a3e0f0ae1377607eed7cd8d9374fdee9b557344346a2551b3eb08377b6c07a2f?s=60&d=mm&r=g) [Ayşenur Altan](https://www.turkishfoodtravel.com/)** says: [June 5, 2025 at 4:22 pm](https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/#comment-33068) Hi dear, yes I think you can give it a try like that too! Let me know if you do [Reply](https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/#comment-33068) 7. Pingback: [Homemade Tantuni Recipe – A Flavorful Turkish Street Food - Turkish Food Travel](https://www.turkishfoodtravel.com/2025/07/28/homemade-tantuni/) ### Leave a Reply [Cancel reply](https://www.turkishfoodtravel.com/2023/11/04/how-to-make-lahmacun-recipe/#respond) ![](https://www.turkishfoodtravel.com/wp-content/uploads/2023/10/FullSizeRender-5-1024x768.jpg) If 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. 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Readable Markdown	Lahmacun is a beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant. Lahmacun is a popular Turkish and Middle Eastern dish that consists of the following main components: ## What Does Lahmacun Consist Of? Dough: Lahmacun starts with a thin, round, and unleavened, or sometimes leavened dough. The dough is typically made from flour, water, and salt. It’s rolled out into thin, round sheets, providing the base for the dish. For home-style making, we will use a bit of yeast and sugar although we will not going to wait to double. Topping: The topping for lahmacun is a flavorful mixture made from a combination of ingredients, including ground meat, (finely ground beef, or lamb) fresh tomatoes, peppers, onions, and spices. In some regions, they use garlic instead of onions. Optional Ingredients: Some recipes may also include ingredients like pepper paste or tomato paste for added flavor and texture. Serving Accompaniments: Lahmacun is typically served with various accompaniments, like thinly sliced lettuce, slices of fresh tomatoes, lemon wedges, and ayran drink. Ayran: Ayran, a traditional Turkish yogurt drink, is a popular beverage to accompany lahmacun. It offers a refreshing and cooling contrast to the spiciness of the dish. ## Step 1: Preparing the Lahmacun Dough Start by making the dough for your lahmacun. You’ll need: - 2\.5 cups of strong flour or all-purpose flour (might need more depending on the type, so add gradually) - 1 cup of lukewarm water - 1/2 tsp sugar - 1/2 tsp salt - 1/4 tsp dry yeast 1. In a mixing bowl, combine the flour, sugar, salt, and dry yeast. 2. Gradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed. 3. Shape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise. ## Step 2: Preparing the Lahmacun Topping ![Lahmacun minced meat topping](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_topping.jpg?resize=1024%2C576&ssl=1) Preparing the lahmacun topping While the dough is resting, it’s time to prepare the flavorful topping. You’ll need: - 250 grams of ground beef - 2 medium-sized tomatoes - 1 onion - 2 green peppers - 1 chili pepper - 1 sweet red capia pepper - 3 cloves of garlic - 1/2 tsp paprika - 1/2 tsp “isot” pepper (smoked, flaky pepper) - 1/2 tsp cumin - Black pepper to taste - 1 tsp salt - 1/2 tbsp pepper paste (optional) - Tomato paste (optional) ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_topping_spices.jpg?resize=1024%2C576&ssl=1) Adding spices to the food processor to flavor the topping 1. Finely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience. 2. Remove the seeds from the hot peppers if you prefer less spiciness. 3. Add the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly. 4. If your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_topping_howto.jpg?resize=1024%2C576&ssl=1) ### 👉🏻You might like to read the [10 Most Popular Turkish Street Foods In Istanbul](https://www.turkishfoodtravel.com/2022/06/15/istanbul-street-food/) including lahmacun. Also, [check my vlog](https://youtu.be/ZN84ZK0OXuM?si=LZkMUR9gXjLHBCKK) [Street Food Turkey: Best LAHMACUN In ISTANBUL](https://youtu.be/ZN84ZK0OXuM?si=TfLSps_M3vJw9eii) to see my favorite place to eat lahmacun if you come to Türkiye. ## Step 3: Shaping and Cooking the Lahmacun ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_cooked.jpg?resize=1024%2C576&ssl=1) Transferring the baked lahmacun ## Step 4: Serving and Enjoying Lahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_serving.jpg?resize=1024%2C576&ssl=1) ## How Do You Eat Lahmacun? Make sure to eat while it is still hot and crispy if you can. arrange as much as you want from the lettuce, parsley, and tomato slices. Drizzle lemon juice over the greens. If your lahmacun topping is not spicy you can sprinkle more pul biber chili flakes on top to make it extra spicy. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun_how_to_eat.jpg?resize=1024%2C576&ssl=1) Roll the lahmacun and tear from the middle and enjoy with a big bite along with a cold Ayran, diluted yogurt drink. ## Step 5: Additional Tips - If you want to bake lahmacun in the oven, preheat it to the highest setting (around 250°C) and cook on the lowest rack for a few minutes. Then, move it to the top shelf for even browning. - Keep in mind that you can make your lahmacun any size you prefer, just ensure it fits your cooking surface. - While rolling the dough, you can start with a slightly smaller size as it will stretch when transferred to the pan. - Lahmacun is best eaten right from the oven or stove when it is still crispy. But you can reheat when serving in a hot pan again to get the crispiness back or serve and eat individually while continuing to bake the lahmacun pieces. - Using baking paper makes it easier to transfer lahmacun without any issues. But if you are used to using a pizza transfer board you can use that too. ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun1.jpg?resize=1024%2C768&ssl=1) How do you eat Lahmacun? ![](https://i0.wp.com/www.turkishfoodtravel.com/wp-content/uploads/2023/11/lahmacun2-scaled.jpg?fit=250%2C188&ssl=1) Lahmacun is a beloved Turkish dish, often referred to as Turkish pizza. It’s a thin, flavorful flatbread topped with a mixture of ground beef, tomatoes, peppers, and spices. It is surely one of the best Turkish street foods of all time to enjoy. In this blog post, I will give you a step-by-step process of making a homemade lahmacun recipe that’s just as good, if not better, than what you’d find in a restaurant. Prep Time 45 minutes Cook Time 30 minutes Course Main Course, Snack Cuisine Turkish Servings 6 - 2\.5 cups of strong flour or all-purpose flour might need more depending on the type, so add gradually - 1 cup of lukewarm water - 1/2 tsp sugar - 1/2 tsp salt - 1/4 tsp dry yeast - 250 grams of ground beef - 2 tomatoes - 1 onion - 2 green peppers - 1 chili pepper - 1 sweet red capia pepper - 3 cloves of garlic - 1/2 tsp paprika - 1/2 tsp “isot” pepper smoked, flaky pepper - 1/2 tsp cumin - Black pepper to taste - 1 tsp salt - 1/2 tbsp pepper paste optional - 1/2 tbsp Tomato paste optional - In a mixing bowl, combine the flour, sugar, salt, and dry yeast. - Gradually add lukewarm water, kneading until the dough is smooth and not sticking to your hands. You can drizzle more water if needed. - Shape the dough into a ball, cover and let it rest for about half an hour. Unlike traditional bread, lahmacun dough doesn’t need to rise. - Step 2: Preparing the Lahmacun Topping - Finely chop the onion, peppers, and garlic. You can use a food processor for this step for convenience. - Remove the seeds from the hot peppers if you prefer less spiciness. - Add the chopped vegetables, minced meat, and all the spices to a bowl. Mix everything thoroughly. - If your minced meat doesn’t have much fat, consider adding a bit of olive oil to the mixture. Also if the mixture is thick you can drizzle some water to achieve the spreadable consistency. - Step 3: Shaping and Cooking the Lahmacun - After the dough has rested, divide it into smaller portions for individual lahmacun. If you have a pan as big as about 34cm in diameter you can divide it into 9 balls as I did. If you have a smaller pan or to make it easy to handle you can work with smaller dough pieces like dividing into 12. - Roll out each piece of dough on a floured surface, making it as thin as possible without sticking. You can add more flour as needed. - If you have a special pan for “gözleme,” use it for cooking your lahmacun. If not use the biggest non-stick pan you have with a lif. You will use the lid to create steam, resulting in a well-cooked topping with a crispy on the bottom because of direct flame. - Transfer the rolled-out dough onto baking paper for easy handling. - Spread the topping mixture evenly over the dough, leaving a small border around the edges. - Meanwhile, heat the pan and transfer the lahmacun with the baking paper directly onto the pan, don’t slide it from the paper yet - Cook the lahmacun in the pan for about 1-2 minutes with the lid on, - Then remove the paper and continue cooking for another 1-2 minutes without the lid to allow the steam to evaporate. Transferring the baked lahmacun Step 4: Serving and Enjoying Lahmacun is best enjoyed hot and fresh. You can serve it with thinly sliced lettuce, tomatoes, and a squeeze of lemon. Don’t forget to pair it with a glass of “ayran,” a refreshing diluted yogurt drink. Keyword how to make lahmacun, turkish pizza ## Conclusion: The satisfaction that comes from taking raw ingredients and transforming them into a delightful, crispy, and savory flatbread with this lahmacun recipe is immeasurable. And the best part? You don’t need to travel to a Turkish restaurant to savor this authentic dish—you can now create it in your own kitchen, for your own enjoyment. Customize your lahmacun by experimenting with different toppings, making it as spicy or as mild as you desire. You can create a special moment just for yourself or your family and friends, savoring the warmth and aroma of homemade lahmacun. As you bite into that perfectly crisp crust, you’ll understand why this dish holds a special place in the hearts of those who appreciate the joy of cooking and enjoying a great meal. So, the next time you’re in the mood for a taste of Turkiye, consider making lahmacun from scratch as a rewarding journey. With these step-by-step instructions, you can embark on a culinary adventure that not only fills your home with enticing scents but also fills your heart with the satisfaction of creating something truly delicious. Share the experience with yourself, share the love, and savor every bite of your homemade lahmacun. Enjoy\! ***
Shard	143 (laksa)
Root Hash	2683160097933940743
Unparsed URL	com,turkishfoodtravel!www,/2023/11/04/how-to-make-lahmacun-recipe/ s443