🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 182 (from laksa192)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa182.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.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/","crawl_time":1776200424,"first_indexed_time":1551453294,"http_code":200,"src_unparsed":"com,unicornsinthekitchen!www,\/lahmacun-turkish-pizza-recipe\/ s443","src_root_hash":"13757405204746968382","history_drop_reason":null,"meta_title":"Lahmacun Turkish Pizza Recipe • Unicorns in the Kitchen","meta_descriptions":["Lahmacun is a Turkish flatbread topped with a delicious meat and vegetable mixture seasoned with tasty spices. It's easy and delicious!"],"attrs_boilerpipe_text":"This post may contain affiliate links.\nLahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this pizza-like Turkish recipe is a must-try! \nLiving in Istanbul for a few years made me fall in love in\nTurkish cuisine\n. We’ve shared many Turkish recipes here including\nsimit\n,\nkumpir\n,\nstuffed eggplants (karniyarik)\n,\nborek\n,\ndoner kebab\n,\nadana kebab\n,\niskender kebab\n, and\nchicken doner kebab\n. If you love Turkish comfort food, you should also try\nManti\n—delicate dumplings filled with spiced meat and topped with yogurt and a rich buttery sauce.\nToday’s recipe is one of our absolute favorites that you can find anywhere in Turkey. It’s called \nlahmacun \nand it’s basically a crispy thin flatbread – you could even say it’s something like a pizza – topped with the best meat mixture ever. If you love this, be sure to check my\nturkish pide\nrecipe.\nTable of Contents\nWhat is Lahmacun? \nLahmacun vs. Pide\nIngredients and substitutions\nHow to make lahmacun\nCooking method: Stove top or oven?\nVariations\nServing suggestions\nFrequently asked questions\nNotes and tips \nMore Turkish recipes\nLahmacun Turkish Pizza Recipe\nWhat is Lahmacun? \nLahmacun (pronounced\nLah-Ma-Joun\n) is a crispy and thin flatbread topped with a combination of minced meat and vegetables. It’s also referred to as Turkish pizza, Armenian pizza, Syrian pizza and Lebanese pizza in some recipes and translated restaurant menus. Unlike pizza, lahmacun doesn’t contain cheese and is mostly topped with ground beef or lamb.\nThe origins\nLahmacun is of Middle Eastern origin, specifically the Levant. Variations of it are popular in Turkey, Armenia, Lebanon and Syria, all of which were once part of the Ottoman Empire.\nLahmacun vs. Pide\nPide and lamacun (note that there are a few different acceptable spellings) can often be confused.\nLahmacun is very thin and is often eaten like a wrap\nwhereas pide is boat-shaped and has a thicker crust. Moreover, pide usually contains cheese and comes with different toppings such as vegetable and cheese or a mix of beef and vegetables.\nIngredients and substitutions\nDough\nLike\ngozleme\n, the dough used to make lahmacun is a simple and basic one made of flour, water and salt. You don’t need yeast to make this dough as it’s going to be flat and not fluffy. As a shortcut, you can use pizza dough for this recipe, however I personally prefer to make the dough from scratch to get the authentic texture and flavor.\nTopping\nAll the flavor of lahmacun is in the topping and it’s made of the following ingredients.\nGround lamb and beef\n–\nI have used a combination of ground beef and lamb for this recipe. It’s also possible to use only lamb or beef.\nTomatoes\n–\nFresh and firm tomatoes are perfect for this recipe. You don’t want watery or very soft tomatoes and definitely not canned tomatoes.\nOnions and garlic –\nYou don’t need a lot of garlic for this recipe, a few cloves will do.\nParsley –\nTurkish cuisine uses a lot of parsley to add both color and flavor to dishes.\nRed and green pepper –\nItalian or Anaheim green peppers would work very well for this recipe. If not available, green bell pepper would work too. Anaheim red peppers would be great but since they’re not available everywhere, red bell pepper would be a good substitute.\nSpices –\nThe combination of meat and vegetables have a lot of flavor already. To bring it all together we only need salt, pepper, cumin and some pul biber which is very similar to Aleppo pepper.\nPro tip:\nYears of living in Iran and Turkey – and savoring Middle Eastern and Mediterranean food – has taught me that nothing elevates a dish like fresh ingredients, a good selection of spices and a lot of herbs. It’s best to be generous with all the fresh ingredients. \nHow to make lahmacun\nPrepare the topping\nIn a food processor, puree onions and garlic cloves with some olive oil and transfer it to another large container.\nBlend green peppers and red bell peppers in the food processor and add them to the onion and garlic mixture.\nFinally, blend parsley and tomatoes in the food processor and mix it with the peppers and onion mixture. Add the rest of the olive oil and mix well. \nAdd the ground lamb (or beef) to the vegetable mixture and mix until well combined. Season with Aleppo pepper, cumin, salt, black pepper and tomato paste. Smooth the top and refrigerate for at least one hour for the flavors to combine.\nPrepare the dough\nMix water and salt in the bowl of a stand mixer.\nAdd in the flour, 1\/2 cup at a time, and knead the dough using the dough hook. Add enough flour to have\nthe dough come together without sticking\nwhen you touch it.\nOnce the dough is smooth and ready, divide it into 12 balls and place them on a baking sheet.\nCover with a kitchen towel and let it sit at room temperature for about 30 minutes. This lets the dough develop its texture and makes it easier to roll out. \nAssemble and cook\nHeat a nonstick pan with a lid over medium heat (have the lid on) until very hot. Take the topping out of the fridge and place it on the counter top near the pan.\nOn a floured surface, roll out one of the dough balls into a very thin circle no bigger than the pan.\nTransfer this\ndough gently into the pan\nand spread the topping on top using a serving spoon, leaving 1\/2 inch from the edges.\nMake sure you don’t add too much topping\notherwise it’ll leak and will make the lahmacun very wet. A thin layer of topping works best.\nPut the lid back on and let it cook for about 7-8 minutes until it’s crispy and has marks at the bottom.\nPlace the cooked lahmacun on a plate and continue with the remaining rolled dough balls. \nCooking method: Stove top or oven?\nTraditionally, lahmacun and other Middle Eastern and Mediterranean flatbreads are made in stone ovens (Masonry ovens) called\ntanoor\n or\n tandoor.\nI love making lahmacun\nin a pan with a lid\nbecause it provides that hot Tandoor-like environment that we’re looking for. That being said, you can also make this recipe in the oven:\nPreheat the oven to 450°F and place a baking sheet upside down in the oven.\nRoll out a dough ball into a thin circle. Once the oven is hot, place a sheet of parchment paper on the baking sheet and transfer it onto the baking sheet.\nSpread a thin layer of the meat and vegetable topping on top.\nBake for about 7-9 minutes until the topping is cooked and the dough is crispy on the edges. \nVariations\nNowadays you can find different variations for lahmacun around Turkey. Even though the classic version doesn’t have cheese, you can try peymacun which is basically the classic lahmcun topped with kasar and feta cheese.\nAnother variety is cevizli, which one adds some crushed walnuts to the meat and vegetable mixture.\nServing suggestions\nEven though some like to compare Turkish lahmacun to pizza, it definitely isn’t served like pizza. To serve lahmacun, top it with\nsumac onions\n, fresh parsley and tomatoes and squeeze some lemon juice. Season with some sumac and Aleppo pepper (if you like it spicy) and make it into a wrap. Bite into this delicious wrap and enjoy it with a cold glass of\nhomemade ayran\n. \nIf you are looking for side dishes, you can try\ncacik (yogurt and cucumbers)\n,\nwhite bean salad\nor\ngavurdagi (tomato walnut salad)\n. \nFrequently asked questions\nHow do you store lahmacun?\nStore leftovers in an airtight container and refrigerate for up to 3 days. You can reheat it in the oven when ready to serve.\nHow can I freeze this?\nIt’s best to freeze\ncooked lahmacun\nbecause you can easily heat them in the oven. Once they are cool, place them on top of each other, with wax paper or parchment paper between every lahmacun so they don’t stick to each other. Wrap the whole stack in aluminum foil and freeze for up to 2 months. \nWhat about reheating?\nTo reheat, preheat the oven to 350°F and place them on a baking sheet. Heat the lahmacun (out of the fridge or frozen) in the oven for about 10 to 20 minutes until completely heated through and warm. Serve with tomatoes, parsley and lemon juice.\nIs there a gluten free option?\nYou can make the dough using a measure for measure gluten free flour.\nNotes and tips \nIt’s best to refrigerate the lahmacun topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twelve hours. \nWhile rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface. \nI used half ground lamb and half ground beef for this recipe, but you can use only lamb or only beef. \nIt’s important to roll out the dough very thinly. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle. \nOriginally this recipe is made with Turkish green pepper (called\nyeşil biber\n). However, this kind of pepper is not common in the US, therefore I used\nItalian green peppers\nwhich are very close to Turkish peppers. You can also simply use green bell peppers for this recipe. \nMore Turkish recipes\nDid you make this recipe?\nI’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on\nInstagram\n,\nFacebook\n,\nPinterest\nor subscribe to our\nnewsletter\nto get a free e-Cookbook!\nLahmacun Topping\n▢\n2\nyellow onions\n,\npeeled and cut into chunks\n▢\n5\ncloves\ngarlic\n▢\n1\/4\ncup\nolive oil\n,\nextra virgin\n▢\n1\nred bell pepper\n,\ncored and cut into pieces\n▢\n2\nItalian green peppers\n,\ncored and cut into pieces\n▢\n2\nRoma tomatoes\n,\ncut into chunks\n▢\n2\ncups\nfresh parsley\n,\nwashed and thick stems removed\n▢\n1\/2\nlb\nground lamb\n▢\n1\/2\nlb\nground beef\n▢\n2\ntbsp\ntomato paste\n▢\n1\ntsp\nAleppo pepper\n▢\n1\/2\ntsp\nblack pepper\n▢\n1\ntsp\ncumin\n▢\n1\ntsp\nsalt\nLahmacun Dough\n▢\n2\ncups\nwater\n,\nroom temperature\n▢\n1\ntsp\nsalt\n▢\n5\ncups\nflour\nIn a food processor, puree onions and garlic with 2 tablespoons olive oil. Transfer to a container. \nBlend the Italian green peppers and red bell pepper in the food processor and add it to the onion and garlic. \nBlend parsley and tomatoes in the food processor and mix it with the onion and pepper mixture. \nAdd the ground lamb and ground beef to the mixture and mix until well combined. \nAdd in tomato paste, the remaining olive oil, Aleppo pepper, black pepper, cumin and salt. Mix well. \nCover and refrigerate for at least 1 hour up to 24 hours. \nMeanwhile, make the dough by mixing water and salt in the bowl of a stand mixer. \nAttach the dough hook and start mixing, add in the flour, 1\/2 cup at a time until the dough forms and it doesn’t stick. \nDivide the dough into 12 pieces and place them on a baking sheet. Cover with a kitchen towel and let it rest for 30 minutes. \nHeat a non stick skillet with the lid on over medium heat and place the topping container on the counter top next to the pan and give it a stir. \nTake one of the dough balls and keep the rest covered with a kitchen towel. On a floured surface, roll out the dough into a very thin circle no bigger than the pan. \nTransfer the dough into the hot pan and adjust it. Spread a thin layer of topping on the crust using a serving spoon and leave 1\/2 inch from the edges. \nPut the lid on and cook for 7-8 minutes until the dough and the topping are cooked. The dough will be crispy. \nRepeat with the remaining dough and topping. \nTop cooked lahmacun with tomatoes, parsley and squeeze some lemon juice and season with sumac. Wrap it and serve. \nYou can use \none green bell pepper\ninstead of two Italian green peppers. \nInstead of 1\/2 lb ground lamb and 1\/2 lb ground beef, you can use 1 lb ground lamb \nor \n1 lb ground beef. I prefer the combination because of the flavor and texture. \nIt’s best to refrigerate the topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twenty four hours. \nWhile rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface. \nIt’s important to roll out the dough very thinly to make lahmacun. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle. \nCalories:\n660\nkcal\n|\nCarbohydrates:\n88\ng\n|\nProtein:\n27\ng\n|\nFat:\n21\ng\n|\nSaturated Fat:\n6\ng\n|\nCholesterol:\n51\nmg\n|\nSodium:\n892\nmg\n|\nPotassium:\n658\nmg\n|\nFiber:\n5\ng\n|\nSugar:\n4\ng\n|\nVitamin A:\n2658\nIU\n|\nVitamin C:\n59\nmg\n|\nCalcium:\n75\nmg\n|\nIron:\n8\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nAbout Shadi Hasanzadenemati","attrs_markdown":"[Skip to content](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#main-content)\n\n[Get My Authentic Persian Cooking Guide\\!](https:\/\/unicorns-in-the-kitchen.ck.page\/87e2a1510f)\n\nMy Favorites\n\n- [Recipes](https:\/\/www.unicornsinthekitchen.com\/recipe-index\/)\n- [Cookbook](https:\/\/www.amazon.com\/Enchantingly-Easy-Persian-Cookbook-Favorites\/dp\/1623157633\/ref=sr_1_1?crid=2RTJ01E7NS6GX&keywords=the+enchantingly+easy+persian+cookbook&qid=1707858078&sprefix=the+enchangingly+easy+%2Caps%2C77&sr=8-1)\n- [Mediterranean Recipes](https:\/\/www.unicornsinthekitchen.com\/mediterranean-recipes\/)\n- [About](https:\/\/www.unicornsinthekitchen.com\/hi-welcome-to-unicornsinthekitchen\/)\n  - [Work with Us](https:\/\/www.unicornsinthekitchen.com\/work-with-us\/)\n  - [Contact](https:\/\/www.unicornsinthekitchen.com\/contact\/)\n- My Favorites\n\n[Home](https:\/\/www.unicornsinthekitchen.com\/) [Recipe Index](https:\/\/www.unicornsinthekitchen.com\/recipe-index\/) [Mediterranean recipes](https:\/\/www.unicornsinthekitchen.com\/mediterranean-recipes\/)\n\n# Lahmacun Turkish Pizza Recipe\n[![](https:\/\/secure.gravatar.com\/avatar\/0c1ad0903596032aaa794d9435a9ec897f407d1ee57f595e2f967bca7f49ac9c?s=64&d=mm&r=g)](https:\/\/www.unicornsinthekitchen.com\/author\/shadihasanzade\/)\n\n[Shadi Hasanzadenemati](https:\/\/www.unicornsinthekitchen.com\/author\/shadihasanzade\/)\n\n4\\.91 from 20 votes\n\nJan 29, 2021\n\n[Jump to Recipe](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#wprm-recipe-container-9838)[Comment](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#respond)\n\n[Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/&media=https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2019\/03\/Lahmacun-pin.jpg&description=Lahmacun%20Turkish%20Pizza%20Recipe \"Share on Pinterest\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Lahmacun%20Turkish%20Pizza%20Recipe%0D%0Ahttps%3A%2F%2Fwww.unicornsinthekitchen.com%2Flahmacun-turkish-pizza-recipe%2F%0D%0A \"Share via Email\")\n\n[Add As A Trusted Google Source](https:\/\/www.google.com\/preferences\/source?q=unicornsinthekitchen.com)\n\nThis post may contain affiliate links.\n\n![](https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2019\/03\/Lahmacun-pin-683x1024.jpg)\n\nLahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this pizza-like Turkish recipe is a must-try\\!\n\n![Lahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this Turkish pizza is a must-try\\!](https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2022\/01\/Lamahcun-Turkish-pizza-4.1200px.jpg)\n\nLiving in Istanbul for a few years made me fall in love in [Turkish cuisine](https:\/\/www.unicornsinthekitchen.com\/best-turkish-recipes\/). We’ve shared many Turkish recipes here including [simit](https:\/\/www.unicornsinthekitchen.com\/turkish-simit-recipe\/), [kumpir](https:\/\/www.unicornsinthekitchen.com\/kumpir-turkish-stuffed-baked-potatoes\/), [stuffed eggplants (karniyarik)](https:\/\/www.unicornsinthekitchen.com\/karniyarik-turkish-stuffed-eggplant-recipe\/), [borek](https:\/\/www.unicornsinthekitchen.com\/turkish-borek-recipe\/), [doner kebab](https:\/\/www.unicornsinthekitchen.com\/doner-kebab-recipe\/), [adana kebab](https:\/\/www.unicornsinthekitchen.com\/adana-kebab\/), [iskender kebab](https:\/\/www.unicornsinthekitchen.com\/iskender-kebab-recipe\/), and [chicken doner kebab](https:\/\/www.unicornsinthekitchen.com\/chicken-doner-kebab\/). If you love Turkish comfort food, you should also try [Manti](https:\/\/www.unicornsinthekitchen.com\/turkish-manti-recipe\/)—delicate dumplings filled with spiced meat and topped with yogurt and a rich buttery sauce.\n\nToday’s recipe is one of our absolute favorites that you can find anywhere in Turkey. It’s called **lahmacun** and it’s basically a crispy thin flatbread – you could even say it’s something like a pizza – topped with the best meat mixture ever. If you love this, be sure to check my [turkish pide](https:\/\/www.unicornsinthekitchen.com\/turkish-pide-bread-ramazan-pidesi\/) recipe.\n\n## Table of Contents\n- [What is Lahmacun?](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-what-is-lahmacun-nbsp)\n- [Lahmacun vs. Pide](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-lahmacun-vs-pide)\n- [Ingredients and substitutions](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-ingredients-and-substitutions)\n- [How to make lahmacun](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-how-to-make-lahmacun)\n- [Cooking method: Stove top or oven?](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-cooking-method-stove-top-or-oven)\n- [Variations](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-variations)\n- [Serving suggestions](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-serving-suggestions)\n- [Frequently asked questions](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-frequently-asked-questions)\n- [Notes and tips](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-notes-and-tips-nbsp)\n- [More Turkish recipes](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-more-turkish-recipes)\n- [Lahmacun Turkish Pizza Recipe](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#wprm-recipe-container-9838)\n## What is Lahmacun?\nLahmacun (pronounced **Lah-Ma-Joun**) is a crispy and thin flatbread topped with a combination of minced meat and vegetables. It’s also referred to as Turkish pizza, Armenian pizza, Syrian pizza and Lebanese pizza in some recipes and translated restaurant menus. Unlike pizza, lahmacun doesn’t contain cheese and is mostly topped with ground beef or lamb.\n\n### The origins\nLahmacun is of Middle Eastern origin, specifically the Levant. Variations of it are popular in Turkey, Armenia, Lebanon and Syria, all of which were once part of the Ottoman Empire.\n\n![Lahmacun is of Middle Eastern origin and comes from the Levent. This meat and vegetable flatbread is popular in Turkey, Armenia, Lebanon and Syria which were formerly part of the Ottoman empire.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n## Lahmacun vs. Pide\nPide and lamacun (note that there are a few different acceptable spellings) can often be confused. **Lahmacun is very thin and is often eaten like a wrap** whereas pide is boat-shaped and has a thicker crust. Moreover, pide usually contains cheese and comes with different toppings such as vegetable and cheese or a mix of beef and vegetables.\n\n## Ingredients and substitutions\n### Dough\nLike [gozleme](https:\/\/www.unicornsinthekitchen.com\/gozleme-recipe-turkish-stuffed-flatbread\/), the dough used to make lahmacun is a simple and basic one made of flour, water and salt. You don’t need yeast to make this dough as it’s going to be flat and not fluffy. As a shortcut, you can use pizza dough for this recipe, however I personally prefer to make the dough from scratch to get the authentic texture and flavor.\n\n### Topping\nAll the flavor of lahmacun is in the topping and it’s made of the following ingredients.\n\n- **Ground lamb and beef** **–** I have used a combination of ground beef and lamb for this recipe. It’s also possible to use only lamb or beef.\n- **Tomatoes** **–** Fresh and firm tomatoes are perfect for this recipe. You don’t want watery or very soft tomatoes and definitely not canned tomatoes.\n- **Onions and garlic –** You don’t need a lot of garlic for this recipe, a few cloves will do.\n- **Parsley –** Turkish cuisine uses a lot of parsley to add both color and flavor to dishes.\n- **Red and green pepper –** Italian or Anaheim green peppers would work very well for this recipe. If not available, green bell pepper would work too. Anaheim red peppers would be great but since they’re not available everywhere, red bell pepper would be a good substitute.\n- **Spices –** The combination of meat and vegetables have a lot of flavor already. To bring it all together we only need salt, pepper, cumin and some pul biber which is very similar to Aleppo pepper.\n\n![To make lahmacun we need parsley, olive oil, tomatoes. tomato paste, garlic, spices, green and red bell pepper, all purpose flour, onion and ground beef or lamb](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n> **Pro tip:** Years of living in Iran and Turkey – and savoring Middle Eastern and Mediterranean food – has taught me that nothing elevates a dish like fresh ingredients, a good selection of spices and a lot of herbs. It’s best to be generous with all the fresh ingredients.\n## How to make lahmacun\n### Prepare the topping\n- In a food processor, puree onions and garlic cloves with some olive oil and transfer it to another large container.\n- Blend green peppers and red bell peppers in the food processor and add them to the onion and garlic mixture.\n- Finally, blend parsley and tomatoes in the food processor and mix it with the peppers and onion mixture. Add the rest of the olive oil and mix well.\n- Add the ground lamb (or beef) to the vegetable mixture and mix until well combined. Season with Aleppo pepper, cumin, salt, black pepper and tomato paste. Smooth the top and refrigerate for at least one hour for the flavors to combine.\n\n![To make lahmacun topping mix pureed onion with tomato peppers parsley and ground lamb and beef. Then add spices and mix. Refrigerate for at least one hour. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n### Prepare the dough\n- Mix water and salt in the bowl of a stand mixer.\n- Add in the flour, 1\/2 cup at a time, and knead the dough using the dough hook. Add enough flour to have **the dough come together without sticking** when you touch it.\n- Once the dough is smooth and ready, divide it into 12 balls and place them on a baking sheet.\n- Cover with a kitchen towel and let it sit at room temperature for about 30 minutes. This lets the dough develop its texture and makes it easier to roll out.\n\n![Divide Lahmacun dough into 12 balls and roll our very thin.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n### Assemble and cook\n- Heat a nonstick pan with a lid over medium heat (have the lid on) until very hot. Take the topping out of the fridge and place it on the counter top near the pan.\n- On a floured surface, roll out one of the dough balls into a very thin circle no bigger than the pan.\n- Transfer this **dough gently into the pan** and spread the topping on top using a serving spoon, leaving 1\/2 inch from the edges. **Make sure you don’t add too much topping** otherwise it’ll leak and will make the lahmacun very wet. A thin layer of topping works best.\n- Put the lid back on and let it cook for about 7-8 minutes until it’s crispy and has marks at the bottom.\n- Place the cooked lahmacun on a plate and continue with the remaining rolled dough balls.\n\n![This is an easy recipe that you can serve with parsley and tomatoes. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n## Cooking method: Stove top or oven?\nTraditionally, lahmacun and other Middle Eastern and Mediterranean flatbreads are made in stone ovens (Masonry ovens) called *tanoor* or *tandoor.* I love making lahmacun **in a pan with a lid** because it provides that hot Tandoor-like environment that we’re looking for. That being said, you can also make this recipe in the oven:\n\n- Preheat the oven to 450°F and place a baking sheet upside down in the oven.\n- Roll out a dough ball into a thin circle. Once the oven is hot, place a sheet of parchment paper on the baking sheet and transfer it onto the baking sheet.\n- Spread a thin layer of the meat and vegetable topping on top.\n- Bake for about 7-9 minutes until the topping is cooked and the dough is crispy on the edges.\n## Variations\nNowadays you can find different variations for lahmacun around Turkey. Even though the classic version doesn’t have cheese, you can try peymacun which is basically the classic lahmcun topped with kasar and feta cheese.\n\nAnother variety is cevizli, which one adds some crushed walnuts to the meat and vegetable mixture.\n\n## Serving suggestions\nEven though some like to compare Turkish lahmacun to pizza, it definitely isn’t served like pizza. To serve lahmacun, top it with [sumac onions](https:\/\/www.unicornsinthekitchen.com\/turkish-sumac-onions-recipe\/), fresh parsley and tomatoes and squeeze some lemon juice. Season with some sumac and Aleppo pepper (if you like it spicy) and make it into a wrap. Bite into this delicious wrap and enjoy it with a cold glass of [homemade ayran](https:\/\/www.unicornsinthekitchen.com\/how-to-make-ayran-recipe-yogurt-drink\/).\n\nIf you are looking for side dishes, you can try [cacik (yogurt and cucumbers)](https:\/\/www.unicornsinthekitchen.com\/cacik-recipe-turkish-yogurt-and-cucumber\/), [white bean salad](https:\/\/www.unicornsinthekitchen.com\/turkish-white-bean-salad\/) or [gavurdagi (tomato walnut salad)](https:\/\/www.unicornsinthekitchen.com\/turkish-tomato-salad-recipe-gavurdagi\/).\n\n![Serve it like a wrap served with parsley and tomatoes. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n## Frequently asked questions\n**How do you store lahmacun?**\n\nStore leftovers in an airtight container and refrigerate for up to 3 days. You can reheat it in the oven when ready to serve.\n\n**How can I freeze this?**\n\nIt’s best to freeze **cooked lahmacun** because you can easily heat them in the oven. Once they are cool, place them on top of each other, with wax paper or parchment paper between every lahmacun so they don’t stick to each other. Wrap the whole stack in aluminum foil and freeze for up to 2 months.\n\n**What about reheating?**\n\nTo reheat, preheat the oven to 350°F and place them on a baking sheet. Heat the lahmacun (out of the fridge or frozen) in the oven for about 10 to 20 minutes until completely heated through and warm. Serve with tomatoes, parsley and lemon juice.\n\n**Is there a gluten free option?**\n\nYou can make the dough using a measure for measure gluten free flour.\n## Notes and tips\n- It’s best to refrigerate the lahmacun topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twelve hours.\n- While rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface.\n- I used half ground lamb and half ground beef for this recipe, but you can use only lamb or only beef.\n- It’s important to roll out the dough very thinly. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle.\n- Originally this recipe is made with Turkish green pepper (called *yeşil biber*). However, this kind of pepper is not common in the US, therefore I used [Italian green peppers](https:\/\/www.specialtyproduce.com\/produce\/Cubanelle_Italian_Green_Chile_Peppers_9955.php) which are very close to Turkish peppers. You can also simply use green bell peppers for this recipe.\n\n![This lahmacun recipe is so easy and simple to make. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n## More Turkish recipes\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/turkish-simit-recipe\/)\n\nTurkish Recipes\n\n### [Turkish Simit (Step-by-Step Tutorial)](https:\/\/www.unicornsinthekitchen.com\/turkish-simit-recipe\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/turkish-pide-bread-ramazan-pidesi\/)\n\nTurkish Recipes\n\n### [Turkish Pide Bread (Ramazan Pidesi)](https:\/\/www.unicornsinthekitchen.com\/turkish-pide-bread-ramazan-pidesi\/)\n\n[![bulgur pilaf.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/turkish-bulgur-pilaf-recipe\/)\n\nMediterranean recipes\n\n### [Turkish Bulgur Pilaf Recipe](https:\/\/www.unicornsinthekitchen.com\/turkish-bulgur-pilaf-recipe\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/turkish-red-lentil-soup-mercimek-corbasi\/)\n\nTurkish Recipes\n\n### [Turkish Red Lentil Soup (Mercimek Çorbası)](https:\/\/www.unicornsinthekitchen.com\/turkish-red-lentil-soup-mercimek-corbasi\/)\n\n**Did you make this recipe?** I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on [Instagram](https:\/\/www.instagram.com\/unicornsinthekitchen\/), [Facebook](https:\/\/www.facebook.com\/unicornsinthekitchen\/), [Pinterest](https:\/\/www.pinterest.com\/UnicornsKitchen\/) or subscribe to our [newsletter](https:\/\/view.flodesk.com\/pages\/5ef3c26b08344d002686e470) to get a free e-Cookbook\\!\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n4\\.91 from 20 votes\n\n## Lahmacun Turkish Pizza Recipe\nBy [Shadi HasanzadeNemati](https:\/\/www.unicornsinthekitchen.com\/hi-welcome-to-unicornsinthekitchen\/)\n\nLahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this Turkish pizza is a must-try\\!\n\nPrep: 45 minutes mins\n\nCook: 10 minutes mins\n\nRefrigeration: 1 hour hr 30 minutes mins\n\nTotal: 55 minutes mins\n\nServings: 6 servings\n\n[Save Recipe](https:\/\/app.grow.me\/)[Saved Recipe](https:\/\/app.grow.me\/) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.unicornsinthekitchen.com%2Flahmacun-turkish-pizza-recipe%2F&media=https%3A%2F%2Fwww.unicornsinthekitchen.com%2Fwp-content%2Fuploads%2F2019%2F03%2FLahmacun-.jpg&description=Lahmacun+is+thin+and+crispy+flatbread+bursting+with+flavor.+Topped+with+meat%2C+parsley%2C+peppers%2C+tomatoes+and+a+mixture+of+delicious+spices%2C+this+Turkish+pizza+is+a+must-try%21%26nbsp%3B&is_video=false) [Rate Recipe](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#comment) [Print Recipe](https:\/\/www.unicornsinthekitchen.com\/wprm_print\/lahmacun-turkish-pizza-recipe)\n\n### Ingredients 1x 2x 3x\n#### Lahmacun Topping\n- ▢\n  2 yellow onions, peeled and cut into chunks\n- ▢\n  5  cloves  garlic\n- ▢\n  1\/4 cup [olive oil](https:\/\/amzn.to\/4guIIGC) , extra virgin\n- ▢\n  1 red bell pepper, cored and cut into pieces\n- ▢\n  2 Italian green peppers, cored and cut into pieces\n- ▢\n  2 Roma tomatoes, cut into chunks\n- ▢\n  2 cups  fresh parsley, washed and thick stems removed\n- ▢\n  1\/2 lb ground lamb\n- ▢\n  1\/2 lb ground beef\n- ▢\n  2 tbsp [tomato paste](https:\/\/amzn.to\/3zt41YC)\n- ▢\n  1 tsp [Aleppo pepper](https:\/\/amzn.to\/3YKvC18)\n- ▢\n  1\/2 tsp [black pepper](https:\/\/amzn.to\/3zt9b6T)\n- ▢\n  1 tsp  [cumin](https:\/\/amzn.to\/3XNcKOH)\n- ▢\n  1  tsp  [salt](https:\/\/amzn.to\/4iytErH)\n\n#### Lahmacun Dough\n- ▢\n  2 cups  water, room temperature\n- ▢\n  1 tsp [salt](https:\/\/amzn.to\/4iytErH)\n- ▢\n  5  cups  [flour](https:\/\/amzn.to\/4bEYHQl)\n\n[US Customary](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/) – [Metric](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/)\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Instructions\n- In a food processor, puree onions and garlic with 2 tablespoons olive oil. Transfer to a container.\n- Blend the Italian green peppers and red bell pepper in the food processor and add it to the onion and garlic.\n- Blend parsley and tomatoes in the food processor and mix it with the onion and pepper mixture.\n- Add the ground lamb and ground beef to the mixture and mix until well combined.\n- Add in tomato paste, the remaining olive oil, Aleppo pepper, black pepper, cumin and salt. Mix well.\n- Cover and refrigerate for at least 1 hour up to 24 hours.\n- Meanwhile, make the dough by mixing water and salt in the bowl of a stand mixer.\n- Attach the dough hook and start mixing, add in the flour, 1\/2 cup at a time until the dough forms and it doesn’t stick.\n- Divide the dough into 12 pieces and place them on a baking sheet. Cover with a kitchen towel and let it rest for 30 minutes.\n- Heat a non stick skillet with the lid on over medium heat and place the topping container on the counter top next to the pan and give it a stir.\n- Take one of the dough balls and keep the rest covered with a kitchen towel. On a floured surface, roll out the dough into a very thin circle no bigger than the pan.\n- Transfer the dough into the hot pan and adjust it. Spread a thin layer of topping on the crust using a serving spoon and leave 1\/2 inch from the edges.\n- Put the lid on and cook for 7-8 minutes until the dough and the topping are cooked. The dough will be crispy.\n- Repeat with the remaining dough and topping.\n- Top cooked lahmacun with tomatoes, parsley and squeeze some lemon juice and season with sumac. Wrap it and serve.\n\n### Notes\n- You can use **one green bell pepper** instead of two Italian green peppers.\n- Instead of 1\/2 lb ground lamb and 1\/2 lb ground beef, you can use 1 lb ground lamb **or** 1 lb ground beef. I prefer the combination because of the flavor and texture.\n- It’s best to refrigerate the topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twenty four hours.\n- While rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface.\n- It’s important to roll out the dough very thinly to make lahmacun. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle.\n\n### Nutrition\nCalories: 660kcal \\| Carbohydrates: 88g \\| Protein: 27g \\| Fat: 21g \\| Saturated Fat: 6g \\| Cholesterol: 51mg \\| Sodium: 892mg \\| Potassium: 658mg \\| Fiber: 5g \\| Sugar: 4g \\| Vitamin A: 2658IU \\| Vitamin C: 59mg \\| Calcium: 75mg \\| Iron: 8mg\n\n*Nutrition information is automatically calculated, so should only be used as an approximation.*\n\nLike this recipe? Leave a comment below\\!\n\nShare With Everyone\\!\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/&media=https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2019\/03\/Lahmacun-pin.jpg&description=Lahmacun%20Turkish%20Pizza%20Recipe \"Share on Pinterest\")\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/&text=Lahmacun%20Turkish%20Pizza%20Recipe \"Share on Twitter\")\n\n[Yummly](https:\/\/www.yummly.com\/urb\/verify?url=https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/&title=Lahmacun%20Turkish%20Pizza%20Recipe&yumtype=button \"Share on Yummly\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Lahmacun%20Turkish%20Pizza%20Recipe%0D%0Ahttps%3A%2F%2Fwww.unicornsinthekitchen.com%2Flahmacun-turkish-pizza-recipe%2F%0D%0A \"Share via Email\")\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/author\/shadihasanzade\/)\n\nAbout Shadi Hasanzadenemati\n\n[Read More About Me](https:\/\/www.unicornsinthekitchen.com\/author\/shadihasanzade\/)\n\n4\\.91 from 20 votes ([4 ratings without comment](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/))\n\n## Leave a comment [Cancel reply](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#respond)\n## 29 Comments\n1. **Tayler Ross** says:\n   \n   [August 11, 2022 at 11:57 am](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/comment-page-3\/#comment-34007)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    I’m always looking to try new recipes, and this turkish pizza looks incredible! I Can’t wait to try it\\!\n   \n   [Reply](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#comment-34007)\n\n### Comment navigation\n[Older Comments](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/comment-page-2\/#comments)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\nUnicorns in the Kitchen\n\nHI! I'M SHADI\\!\n***\n*I'm here to show you how to make delicious Persian, Middle Eastern, and Mediterranean food at home. My easy-to-follow recipes will bring exciting new flavors to your table\\!*\n\n[About Me](https:\/\/www.unicornsinthekitchen.com\/hi-welcome-to-unicornsinthekitchen\/\/)\n\n## Latest Recipes\n[![Greek cabbage rice (lahanorizo) on a plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/greek-cabbage-rice-lahanorizo\/)\n\nGreek Recipes\n\n### [Saucy Greek Cabbage Rice (Lahanorizo)](https:\/\/www.unicornsinthekitchen.com\/greek-cabbage-rice-lahanorizo\/)\n\n[![Cabbage fritters on a white oval platter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/cabbage-fritters-recipe\/)\n\nVegetarian\n\n### [Cabbage Fritters (Crispy, No Potato)](https:\/\/www.unicornsinthekitchen.com\/cabbage-fritters-recipe\/)\n\n[![unstuffed cabbage soup in a blue bowl topped with parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/unstuffed-cabbage-soup\/)\n\nSoups and Stews\n\n### [Unstuffed Cabbage Soup (Middle Eastern Style)](https:\/\/www.unicornsinthekitchen.com\/unstuffed-cabbage-soup\/)\n\n[![overhead shot of balela salad Middle eastern chickpea salad.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/balela-salad-recipe\/)\n\nSalads\n\n### [Balela Salad (Middle Eastern Chickpea Salad)](https:\/\/www.unicornsinthekitchen.com\/balela-salad-recipe\/)\n\n[![Malfouf Lebanese stuffed cabbage rolls on a platter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/malfouf-recipe\/)\n\nMediterranean recipes\n\n### [Malfouf (Lebanese Stuffed Cabbage Rolls)](https:\/\/www.unicornsinthekitchen.com\/malfouf-recipe\/)\n\n[![close up shot of pistachio tiramisu on a white plate decorated with pistachio and roses.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/pistachio-tiramisu\/)\n\nDessert\n\n### [Pistachio Tiramisu](https:\/\/www.unicornsinthekitchen.com\/pistachio-tiramisu\/)\n\n## Readers Favorites\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/easy-mediterranean-green-lentil-soup\/)\n\nMediterranean recipes\n\n### [Easy Mediterranean Green Lentil Soup](https:\/\/www.unicornsinthekitchen.com\/easy-mediterranean-green-lentil-soup\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/greek-eggplant-moussaka-recipe\/)\n\nGreek Recipes\n\n### [Greek Eggplant Moussaka Recipe](https:\/\/www.unicornsinthekitchen.com\/greek-eggplant-moussaka-recipe\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/easy-lavash-bread-recipe\/)\n\nBreads\n\n### [Easy Lavash Bread Recipe](https:\/\/www.unicornsinthekitchen.com\/easy-lavash-bread-recipe\/)\n\n[![mujadara on a plate Lebanese lentil rice with some yogurt.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/mujadara-lentils-rice-crispy-onions\/)\n\nMediterranean recipes\n\n### [Mujadara Recipe – Lebanese Lentils and Rice with Fried Onions](https:\/\/www.unicornsinthekitchen.com\/mujadara-lentils-rice-crispy-onions\/)\n\n[![Vegan Turkish lentil meatballs are usually served with lettuce.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/turkish-lentil-meatballs-vegan\/)\n\nMediterranean recipes\n\n### [Turkish Vegan Lentil Balls (Mercimek Köftesi)](https:\/\/www.unicornsinthekitchen.com\/turkish-lentil-meatballs-vegan\/)\n\n[![Mediterranean stuffed acorn squash](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)](https:\/\/www.unicornsinthekitchen.com\/glorious-stuffed-acorn-squash\/)\n\nVegetarian\n\n### [Stuffed Acorn Squash (with Mediterranean flavors!)](https:\/\/www.unicornsinthekitchen.com\/glorious-stuffed-acorn-squash\/)\n***\n\nAs Seen In\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n[Back to top](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#top)\n\n[Unicorns in the Kitchen](https:\/\/www.unicornsinthekitchen.com\/)\n\n- [Home](https:\/\/www.unicornsinthekitchen.com\/)\n- [Recipe Index](https:\/\/www.unicornsinthekitchen.com\/recipe-index\/)\n- [Mediterranean Recipes](https:\/\/www.unicornsinthekitchen.com\/mediterranean-recipes\/)\n- [About](https:\/\/www.unicornsinthekitchen.com\/hi-welcome-to-unicornsinthekitchen\/)\n\n©2026 Unicorns in the Kitchen. All rights reserved. [Privacy Policy](https:\/\/www.unicornsinthekitchen.com\/privacy-policy\/) • [Accessibility Statement](https:\/\/www.unicornsinthekitchen.com\/accessibility-statement\/)\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"This post may contain affiliate links.\n\nLahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this pizza-like Turkish recipe is a must-try\\!\n\n![Lahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this Turkish pizza is a must-try\\!](https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2022\/01\/Lamahcun-Turkish-pizza-4.1200px.jpg)\n\nLiving in Istanbul for a few years made me fall in love in [Turkish cuisine](https:\/\/www.unicornsinthekitchen.com\/best-turkish-recipes\/). We’ve shared many Turkish recipes here including [simit](https:\/\/www.unicornsinthekitchen.com\/turkish-simit-recipe\/), [kumpir](https:\/\/www.unicornsinthekitchen.com\/kumpir-turkish-stuffed-baked-potatoes\/), [stuffed eggplants (karniyarik)](https:\/\/www.unicornsinthekitchen.com\/karniyarik-turkish-stuffed-eggplant-recipe\/), [borek](https:\/\/www.unicornsinthekitchen.com\/turkish-borek-recipe\/), [doner kebab](https:\/\/www.unicornsinthekitchen.com\/doner-kebab-recipe\/), [adana kebab](https:\/\/www.unicornsinthekitchen.com\/adana-kebab\/), [iskender kebab](https:\/\/www.unicornsinthekitchen.com\/iskender-kebab-recipe\/), and [chicken doner kebab](https:\/\/www.unicornsinthekitchen.com\/chicken-doner-kebab\/). If you love Turkish comfort food, you should also try [Manti](https:\/\/www.unicornsinthekitchen.com\/turkish-manti-recipe\/)—delicate dumplings filled with spiced meat and topped with yogurt and a rich buttery sauce.\n\nToday’s recipe is one of our absolute favorites that you can find anywhere in Turkey. It’s called **lahmacun** and it’s basically a crispy thin flatbread – you could even say it’s something like a pizza – topped with the best meat mixture ever. If you love this, be sure to check my [turkish pide](https:\/\/www.unicornsinthekitchen.com\/turkish-pide-bread-ramazan-pidesi\/) recipe.\n\n## Table of Contents\n- [What is Lahmacun?](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-what-is-lahmacun-nbsp)\n- [Lahmacun vs. Pide](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-lahmacun-vs-pide)\n- [Ingredients and substitutions](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-ingredients-and-substitutions)\n- [How to make lahmacun](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-how-to-make-lahmacun)\n- [Cooking method: Stove top or oven?](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-cooking-method-stove-top-or-oven)\n- [Variations](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-variations)\n- [Serving suggestions](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-serving-suggestions)\n- [Frequently asked questions](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-frequently-asked-questions)\n- [Notes and tips](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-notes-and-tips-nbsp)\n- [More Turkish recipes](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#h-more-turkish-recipes)\n- [Lahmacun Turkish Pizza Recipe](https:\/\/www.unicornsinthekitchen.com\/lahmacun-turkish-pizza-recipe\/#wprm-recipe-container-9838)\n## What is Lahmacun?\nLahmacun (pronounced **Lah-Ma-Joun**) is a crispy and thin flatbread topped with a combination of minced meat and vegetables. It’s also referred to as Turkish pizza, Armenian pizza, Syrian pizza and Lebanese pizza in some recipes and translated restaurant menus. Unlike pizza, lahmacun doesn’t contain cheese and is mostly topped with ground beef or lamb.\n\n### The origins\nLahmacun is of Middle Eastern origin, specifically the Levant. Variations of it are popular in Turkey, Armenia, Lebanon and Syria, all of which were once part of the Ottoman Empire.\n\n![Lahmacun is of Middle Eastern origin and comes from the Levent. This meat and vegetable flatbread is popular in Turkey, Armenia, Lebanon and Syria which were formerly part of the Ottoman empire.](https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2022\/01\/Lamahcun-Turkish-pizza-6.1200px.jpg)\n\n## Lahmacun vs. Pide\nPide and lamacun (note that there are a few different acceptable spellings) can often be confused. **Lahmacun is very thin and is often eaten like a wrap** whereas pide is boat-shaped and has a thicker crust. Moreover, pide usually contains cheese and comes with different toppings such as vegetable and cheese or a mix of beef and vegetables.\n\n## Ingredients and substitutions\n### Dough\nLike [gozleme](https:\/\/www.unicornsinthekitchen.com\/gozleme-recipe-turkish-stuffed-flatbread\/), the dough used to make lahmacun is a simple and basic one made of flour, water and salt. You don’t need yeast to make this dough as it’s going to be flat and not fluffy. As a shortcut, you can use pizza dough for this recipe, however I personally prefer to make the dough from scratch to get the authentic texture and flavor.\n\n### Topping\nAll the flavor of lahmacun is in the topping and it’s made of the following ingredients.\n\n- **Ground lamb and beef** **–** I have used a combination of ground beef and lamb for this recipe. It’s also possible to use only lamb or beef.\n- **Tomatoes** **–** Fresh and firm tomatoes are perfect for this recipe. You don’t want watery or very soft tomatoes and definitely not canned tomatoes.\n- **Onions and garlic –** You don’t need a lot of garlic for this recipe, a few cloves will do.\n- **Parsley –** Turkish cuisine uses a lot of parsley to add both color and flavor to dishes.\n- **Red and green pepper –** Italian or Anaheim green peppers would work very well for this recipe. If not available, green bell pepper would work too. Anaheim red peppers would be great but since they’re not available everywhere, red bell pepper would be a good substitute.\n- **Spices –** The combination of meat and vegetables have a lot of flavor already. To bring it all together we only need salt, pepper, cumin and some pul biber which is very similar to Aleppo pepper.\n\n![To make lahmacun we need parsley, olive oil, tomatoes. tomato paste, garlic, spices, green and red bell pepper, all purpose flour, onion and ground beef or lamb](https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2021\/01\/Lahmacun-Turkish-Pizza-labeled-ingredients-photo-1200-px.jpg)\n\n> **Pro tip:** Years of living in Iran and Turkey – and savoring Middle Eastern and Mediterranean food – has taught me that nothing elevates a dish like fresh ingredients, a good selection of spices and a lot of herbs. It’s best to be generous with all the fresh ingredients.\n## How to make lahmacun\n### Prepare the topping\n- In a food processor, puree onions and garlic cloves with some olive oil and transfer it to another large container.\n- Blend green peppers and red bell peppers in the food processor and add them to the onion and garlic mixture.\n- Finally, blend parsley and tomatoes in the food processor and mix it with the peppers and onion mixture. Add the rest of the olive oil and mix well.\n- Add the ground lamb (or beef) to the vegetable mixture and mix until well combined. Season with Aleppo pepper, cumin, salt, black pepper and tomato paste. Smooth the top and refrigerate for at least one hour for the flavors to combine.\n\n![To make lahmacun topping mix pureed onion with tomato peppers parsley and ground lamb and beef. Then add spices and mix. Refrigerate for at least one hour. ](https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2022\/02\/Lahmacum-Turkish-Pizza-steps-1.jpg)\n\n### Prepare the dough\n- Mix water and salt in the bowl of a stand mixer.\n- Add in the flour, 1\/2 cup at a time, and knead the dough using the dough hook. Add enough flour to have **the dough come together without sticking** when you touch it.\n- Once the dough is smooth and ready, divide it into 12 balls and place them on a baking sheet.\n- Cover with a kitchen towel and let it sit at room temperature for about 30 minutes. This lets the dough develop its texture and makes it easier to roll out.\n\n![Divide Lahmacun dough into 12 balls and roll our very thin.](https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2022\/01\/Lamahcun-Turkish-pizza-2.1200px.jpg)\n\n### Assemble and cook\n- Heat a nonstick pan with a lid over medium heat (have the lid on) until very hot. Take the topping out of the fridge and place it on the counter top near the pan.\n- On a floured surface, roll out one of the dough balls into a very thin circle no bigger than the pan.\n- Transfer this **dough gently into the pan** and spread the topping on top using a serving spoon, leaving 1\/2 inch from the edges. **Make sure you don’t add too much topping** otherwise it’ll leak and will make the lahmacun very wet. A thin layer of topping works best.\n- Put the lid back on and let it cook for about 7-8 minutes until it’s crispy and has marks at the bottom.\n- Place the cooked lahmacun on a plate and continue with the remaining rolled dough balls.\n\n![This is an easy recipe that you can serve with parsley and tomatoes. ](https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2022\/01\/Lamahcun-Turkish-pizza-6.1200px-1.jpg)\n\n## Cooking method: Stove top or oven?\nTraditionally, lahmacun and other Middle Eastern and Mediterranean flatbreads are made in stone ovens (Masonry ovens) called *tanoor* or *tandoor.* I love making lahmacun **in a pan with a lid** because it provides that hot Tandoor-like environment that we’re looking for. That being said, you can also make this recipe in the oven:\n\n- Preheat the oven to 450°F and place a baking sheet upside down in the oven.\n- Roll out a dough ball into a thin circle. Once the oven is hot, place a sheet of parchment paper on the baking sheet and transfer it onto the baking sheet.\n- Spread a thin layer of the meat and vegetable topping on top.\n- Bake for about 7-9 minutes until the topping is cooked and the dough is crispy on the edges.\n## Variations\nNowadays you can find different variations for lahmacun around Turkey. Even though the classic version doesn’t have cheese, you can try peymacun which is basically the classic lahmcun topped with kasar and feta cheese.\n\nAnother variety is cevizli, which one adds some crushed walnuts to the meat and vegetable mixture.\n\n## Serving suggestions\nEven though some like to compare Turkish lahmacun to pizza, it definitely isn’t served like pizza. To serve lahmacun, top it with [sumac onions](https:\/\/www.unicornsinthekitchen.com\/turkish-sumac-onions-recipe\/), fresh parsley and tomatoes and squeeze some lemon juice. Season with some sumac and Aleppo pepper (if you like it spicy) and make it into a wrap. Bite into this delicious wrap and enjoy it with a cold glass of [homemade ayran](https:\/\/www.unicornsinthekitchen.com\/how-to-make-ayran-recipe-yogurt-drink\/).\n\nIf you are looking for side dishes, you can try [cacik (yogurt and cucumbers)](https:\/\/www.unicornsinthekitchen.com\/cacik-recipe-turkish-yogurt-and-cucumber\/), [white bean salad](https:\/\/www.unicornsinthekitchen.com\/turkish-white-bean-salad\/) or [gavurdagi (tomato walnut salad)](https:\/\/www.unicornsinthekitchen.com\/turkish-tomato-salad-recipe-gavurdagi\/).\n\n![Serve it like a wrap served with parsley and tomatoes. ](https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2022\/01\/Lamahcun-Turkish-pizza-5.1200px.jpg)\n\n## Frequently asked questions\n**How do you store lahmacun?**\n\nStore leftovers in an airtight container and refrigerate for up to 3 days. You can reheat it in the oven when ready to serve.\n\n**How can I freeze this?**\n\nIt’s best to freeze **cooked lahmacun** because you can easily heat them in the oven. Once they are cool, place them on top of each other, with wax paper or parchment paper between every lahmacun so they don’t stick to each other. Wrap the whole stack in aluminum foil and freeze for up to 2 months.\n\n**What about reheating?**\n\nTo reheat, preheat the oven to 350°F and place them on a baking sheet. Heat the lahmacun (out of the fridge or frozen) in the oven for about 10 to 20 minutes until completely heated through and warm. Serve with tomatoes, parsley and lemon juice.\n\n**Is there a gluten free option?**\n\nYou can make the dough using a measure for measure gluten free flour.\n## Notes and tips\n- It’s best to refrigerate the lahmacun topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twelve hours.\n- While rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface.\n- I used half ground lamb and half ground beef for this recipe, but you can use only lamb or only beef.\n- It’s important to roll out the dough very thinly. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle.\n- Originally this recipe is made with Turkish green pepper (called *yeşil biber*). However, this kind of pepper is not common in the US, therefore I used [Italian green peppers](https:\/\/www.specialtyproduce.com\/produce\/Cubanelle_Italian_Green_Chile_Peppers_9955.php) which are very close to Turkish peppers. You can also simply use green bell peppers for this recipe.\n\n![This lahmacun recipe is so easy and simple to make. ](https:\/\/www.unicornsinthekitchen.com\/wp-content\/uploads\/2022\/01\/Lamahcun-Turkish-pizza-4.1200px-1.jpg)\n\n## More Turkish recipes\n**Did you make this recipe?** I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on [Instagram](https:\/\/www.instagram.com\/unicornsinthekitchen\/), [Facebook](https:\/\/www.facebook.com\/unicornsinthekitchen\/), [Pinterest](https:\/\/www.pinterest.com\/UnicornsKitchen\/) or subscribe to our [newsletter](https:\/\/view.flodesk.com\/pages\/5ef3c26b08344d002686e470) to get a free e-Cookbook\\!\n\n#### Lahmacun Topping\n- ▢\n  2 yellow onions, peeled and cut into chunks\n- ▢\n  5  cloves  garlic\n- ▢\n  1\/4 cup [olive oil](https:\/\/amzn.to\/4guIIGC) , extra virgin\n- ▢\n  1 red bell pepper, cored and cut into pieces\n- ▢\n  2 Italian green peppers, cored and cut into pieces\n- ▢\n  2 Roma tomatoes, cut into chunks\n- ▢\n  2 cups  fresh parsley, washed and thick stems removed\n- ▢\n  1\/2 lb ground lamb\n- ▢\n  1\/2 lb ground beef\n- ▢\n  2 tbsp [tomato paste](https:\/\/amzn.to\/3zt41YC)\n- ▢\n  1 tsp [Aleppo pepper](https:\/\/amzn.to\/3YKvC18)\n- ▢\n  1\/2 tsp [black pepper](https:\/\/amzn.to\/3zt9b6T)\n- ▢\n  1 tsp  [cumin](https:\/\/amzn.to\/3XNcKOH)\n- ▢\n  1  tsp  [salt](https:\/\/amzn.to\/4iytErH)\n\n#### Lahmacun Dough\n- ▢\n  2 cups  water, room temperature\n- ▢\n  1 tsp [salt](https:\/\/amzn.to\/4iytErH)\n- ▢\n  5  cups  [flour](https:\/\/amzn.to\/4bEYHQl)\n\n- In a food processor, puree onions and garlic with 2 tablespoons olive oil. Transfer to a container.\n- Blend the Italian green peppers and red bell pepper in the food processor and add it to the onion and garlic.\n- Blend parsley and tomatoes in the food processor and mix it with the onion and pepper mixture.\n- Add the ground lamb and ground beef to the mixture and mix until well combined.\n- Add in tomato paste, the remaining olive oil, Aleppo pepper, black pepper, cumin and salt. Mix well.\n- Cover and refrigerate for at least 1 hour up to 24 hours.\n- Meanwhile, make the dough by mixing water and salt in the bowl of a stand mixer.\n- Attach the dough hook and start mixing, add in the flour, 1\/2 cup at a time until the dough forms and it doesn’t stick.\n- Divide the dough into 12 pieces and place them on a baking sheet. Cover with a kitchen towel and let it rest for 30 minutes.\n- Heat a non stick skillet with the lid on over medium heat and place the topping container on the counter top next to the pan and give it a stir.\n- Take one of the dough balls and keep the rest covered with a kitchen towel. On a floured surface, roll out the dough into a very thin circle no bigger than the pan.\n- Transfer the dough into the hot pan and adjust it. Spread a thin layer of topping on the crust using a serving spoon and leave 1\/2 inch from the edges.\n- Put the lid on and cook for 7-8 minutes until the dough and the topping are cooked. The dough will be crispy.\n- Repeat with the remaining dough and topping.\n- Top cooked lahmacun with tomatoes, parsley and squeeze some lemon juice and season with sumac. Wrap it and serve.\n\n- You can use **one green bell pepper** instead of two Italian green peppers.\n- Instead of 1\/2 lb ground lamb and 1\/2 lb ground beef, you can use 1 lb ground lamb **or** 1 lb ground beef. I prefer the combination because of the flavor and texture.\n- It’s best to refrigerate the topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twenty four hours.\n- While rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface.\n- It’s important to roll out the dough very thinly to make lahmacun. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle.\n\nCalories: 660kcal \\| Carbohydrates: 88g \\| Protein: 27g \\| Fat: 21g \\| Saturated Fat: 6g \\| Cholesterol: 51mg \\| Sodium: 892mg \\| Potassium: 658mg \\| Fiber: 5g \\| Sugar: 4g \\| Vitamin A: 2658IU \\| Vitamin C: 59mg \\| Calcium: 75mg \\| Iron: 8mg\n\n*Nutrition information is automatically calculated, so should only be used as an approximation.*\n\nAbout Shadi Hasanzadenemati","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

13 hours ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/
Last Crawled	2026-04-14 21:00:24 (13 hours ago)
First Indexed	2019-03-01 15:14:54 (7 years ago)
HTTP Status Code	200
Meta Title	Lahmacun Turkish Pizza Recipe • Unicorns in the Kitchen
Meta Description	Lahmacun is a Turkish flatbread topped with a delicious meat and vegetable mixture seasoned with tasty spices. It's easy and delicious!
Meta Canonical	null
Boilerpipe Text	This post may contain affiliate links. Lahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this pizza-like Turkish recipe is a must-try! Living in Istanbul for a few years made me fall in love in Turkish cuisine . We’ve shared many Turkish recipes here including simit , kumpir , stuffed eggplants (karniyarik) , borek , doner kebab , adana kebab , iskender kebab , and chicken doner kebab . If you love Turkish comfort food, you should also try Manti —delicate dumplings filled with spiced meat and topped with yogurt and a rich buttery sauce. Today’s recipe is one of our absolute favorites that you can find anywhere in Turkey. It’s called lahmacun and it’s basically a crispy thin flatbread – you could even say it’s something like a pizza – topped with the best meat mixture ever. If you love this, be sure to check my turkish pide recipe. Table of Contents What is Lahmacun? Lahmacun vs. Pide Ingredients and substitutions How to make lahmacun Cooking method: Stove top or oven? Variations Serving suggestions Frequently asked questions Notes and tips More Turkish recipes Lahmacun Turkish Pizza Recipe What is Lahmacun? Lahmacun (pronounced Lah-Ma-Joun ) is a crispy and thin flatbread topped with a combination of minced meat and vegetables. It’s also referred to as Turkish pizza, Armenian pizza, Syrian pizza and Lebanese pizza in some recipes and translated restaurant menus. Unlike pizza, lahmacun doesn’t contain cheese and is mostly topped with ground beef or lamb. The origins Lahmacun is of Middle Eastern origin, specifically the Levant. Variations of it are popular in Turkey, Armenia, Lebanon and Syria, all of which were once part of the Ottoman Empire. Lahmacun vs. Pide Pide and lamacun (note that there are a few different acceptable spellings) can often be confused. Lahmacun is very thin and is often eaten like a wrap whereas pide is boat-shaped and has a thicker crust. Moreover, pide usually contains cheese and comes with different toppings such as vegetable and cheese or a mix of beef and vegetables. Ingredients and substitutions Dough Like gozleme , the dough used to make lahmacun is a simple and basic one made of flour, water and salt. You don’t need yeast to make this dough as it’s going to be flat and not fluffy. As a shortcut, you can use pizza dough for this recipe, however I personally prefer to make the dough from scratch to get the authentic texture and flavor. Topping All the flavor of lahmacun is in the topping and it’s made of the following ingredients. Ground lamb and beef – I have used a combination of ground beef and lamb for this recipe. It’s also possible to use only lamb or beef. Tomatoes – Fresh and firm tomatoes are perfect for this recipe. You don’t want watery or very soft tomatoes and definitely not canned tomatoes. Onions and garlic – You don’t need a lot of garlic for this recipe, a few cloves will do. Parsley – Turkish cuisine uses a lot of parsley to add both color and flavor to dishes. Red and green pepper – Italian or Anaheim green peppers would work very well for this recipe. If not available, green bell pepper would work too. Anaheim red peppers would be great but since they’re not available everywhere, red bell pepper would be a good substitute. Spices – The combination of meat and vegetables have a lot of flavor already. To bring it all together we only need salt, pepper, cumin and some pul biber which is very similar to Aleppo pepper. Pro tip: Years of living in Iran and Turkey – and savoring Middle Eastern and Mediterranean food – has taught me that nothing elevates a dish like fresh ingredients, a good selection of spices and a lot of herbs. It’s best to be generous with all the fresh ingredients. How to make lahmacun Prepare the topping In a food processor, puree onions and garlic cloves with some olive oil and transfer it to another large container. Blend green peppers and red bell peppers in the food processor and add them to the onion and garlic mixture. Finally, blend parsley and tomatoes in the food processor and mix it with the peppers and onion mixture. Add the rest of the olive oil and mix well. Add the ground lamb (or beef) to the vegetable mixture and mix until well combined. Season with Aleppo pepper, cumin, salt, black pepper and tomato paste. Smooth the top and refrigerate for at least one hour for the flavors to combine. Prepare the dough Mix water and salt in the bowl of a stand mixer. Add in the flour, 1/2 cup at a time, and knead the dough using the dough hook. Add enough flour to have the dough come together without sticking when you touch it. Once the dough is smooth and ready, divide it into 12 balls and place them on a baking sheet. Cover with a kitchen towel and let it sit at room temperature for about 30 minutes. This lets the dough develop its texture and makes it easier to roll out. Assemble and cook Heat a nonstick pan with a lid over medium heat (have the lid on) until very hot. Take the topping out of the fridge and place it on the counter top near the pan. On a floured surface, roll out one of the dough balls into a very thin circle no bigger than the pan. Transfer this dough gently into the pan and spread the topping on top using a serving spoon, leaving 1/2 inch from the edges. Make sure you don’t add too much topping otherwise it’ll leak and will make the lahmacun very wet. A thin layer of topping works best. Put the lid back on and let it cook for about 7-8 minutes until it’s crispy and has marks at the bottom. Place the cooked lahmacun on a plate and continue with the remaining rolled dough balls. Cooking method: Stove top or oven? Traditionally, lahmacun and other Middle Eastern and Mediterranean flatbreads are made in stone ovens (Masonry ovens) called tanoor or tandoor. I love making lahmacun in a pan with a lid because it provides that hot Tandoor-like environment that we’re looking for. That being said, you can also make this recipe in the oven: Preheat the oven to 450°F and place a baking sheet upside down in the oven. Roll out a dough ball into a thin circle. Once the oven is hot, place a sheet of parchment paper on the baking sheet and transfer it onto the baking sheet. Spread a thin layer of the meat and vegetable topping on top. Bake for about 7-9 minutes until the topping is cooked and the dough is crispy on the edges. Variations Nowadays you can find different variations for lahmacun around Turkey. Even though the classic version doesn’t have cheese, you can try peymacun which is basically the classic lahmcun topped with kasar and feta cheese. Another variety is cevizli, which one adds some crushed walnuts to the meat and vegetable mixture. Serving suggestions Even though some like to compare Turkish lahmacun to pizza, it definitely isn’t served like pizza. To serve lahmacun, top it with sumac onions , fresh parsley and tomatoes and squeeze some lemon juice. Season with some sumac and Aleppo pepper (if you like it spicy) and make it into a wrap. Bite into this delicious wrap and enjoy it with a cold glass of homemade ayran . If you are looking for side dishes, you can try cacik (yogurt and cucumbers) , white bean salad or gavurdagi (tomato walnut salad) . Frequently asked questions How do you store lahmacun? Store leftovers in an airtight container and refrigerate for up to 3 days. You can reheat it in the oven when ready to serve. How can I freeze this? It’s best to freeze cooked lahmacun because you can easily heat them in the oven. Once they are cool, place them on top of each other, with wax paper or parchment paper between every lahmacun so they don’t stick to each other. Wrap the whole stack in aluminum foil and freeze for up to 2 months. What about reheating? To reheat, preheat the oven to 350°F and place them on a baking sheet. Heat the lahmacun (out of the fridge or frozen) in the oven for about 10 to 20 minutes until completely heated through and warm. Serve with tomatoes, parsley and lemon juice. Is there a gluten free option? You can make the dough using a measure for measure gluten free flour. Notes and tips It’s best to refrigerate the lahmacun topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twelve hours. While rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface. I used half ground lamb and half ground beef for this recipe, but you can use only lamb or only beef. It’s important to roll out the dough very thinly. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle. Originally this recipe is made with Turkish green pepper (called yeşil biber ). However, this kind of pepper is not common in the US, therefore I used Italian green peppers which are very close to Turkish peppers. You can also simply use green bell peppers for this recipe. More Turkish recipes Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram , Facebook , Pinterest or subscribe to our newsletter to get a free e-Cookbook! Lahmacun Topping ▢ 2 yellow onions , peeled and cut into chunks ▢ 5 cloves garlic ▢ 1/4 cup olive oil , extra virgin ▢ 1 red bell pepper , cored and cut into pieces ▢ 2 Italian green peppers , cored and cut into pieces ▢ 2 Roma tomatoes , cut into chunks ▢ 2 cups fresh parsley , washed and thick stems removed ▢ 1/2 lb ground lamb ▢ 1/2 lb ground beef ▢ 2 tbsp tomato paste ▢ 1 tsp Aleppo pepper ▢ 1/2 tsp black pepper ▢ 1 tsp cumin ▢ 1 tsp salt Lahmacun Dough ▢ 2 cups water , room temperature ▢ 1 tsp salt ▢ 5 cups flour In a food processor, puree onions and garlic with 2 tablespoons olive oil. Transfer to a container. Blend the Italian green peppers and red bell pepper in the food processor and add it to the onion and garlic. Blend parsley and tomatoes in the food processor and mix it with the onion and pepper mixture. Add the ground lamb and ground beef to the mixture and mix until well combined. Add in tomato paste, the remaining olive oil, Aleppo pepper, black pepper, cumin and salt. Mix well. Cover and refrigerate for at least 1 hour up to 24 hours. Meanwhile, make the dough by mixing water and salt in the bowl of a stand mixer. Attach the dough hook and start mixing, add in the flour, 1/2 cup at a time until the dough forms and it doesn’t stick. Divide the dough into 12 pieces and place them on a baking sheet. Cover with a kitchen towel and let it rest for 30 minutes. Heat a non stick skillet with the lid on over medium heat and place the topping container on the counter top next to the pan and give it a stir. Take one of the dough balls and keep the rest covered with a kitchen towel. On a floured surface, roll out the dough into a very thin circle no bigger than the pan. Transfer the dough into the hot pan and adjust it. Spread a thin layer of topping on the crust using a serving spoon and leave 1/2 inch from the edges. Put the lid on and cook for 7-8 minutes until the dough and the topping are cooked. The dough will be crispy. Repeat with the remaining dough and topping. Top cooked lahmacun with tomatoes, parsley and squeeze some lemon juice and season with sumac. Wrap it and serve. You can use one green bell pepper instead of two Italian green peppers. Instead of 1/2 lb ground lamb and 1/2 lb ground beef, you can use 1 lb ground lamb or 1 lb ground beef. I prefer the combination because of the flavor and texture. It’s best to refrigerate the topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twenty four hours. While rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface. It’s important to roll out the dough very thinly to make lahmacun. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle. Calories: 660 kcal \| Carbohydrates: 88 g \| Protein: 27 g \| Fat: 21 g \| Saturated Fat: 6 g \| Cholesterol: 51 mg \| Sodium: 892 mg \| Potassium: 658 mg \| Fiber: 5 g \| Sugar: 4 g \| Vitamin A: 2658 IU \| Vitamin C: 59 mg \| Calcium: 75 mg \| Iron: 8 mg Nutrition information is automatically calculated, so should only be used as an approximation. About Shadi Hasanzadenemati
Markdown	[Skip to content](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#main-content) [Get My Authentic Persian Cooking Guide\!](https://unicorns-in-the-kitchen.ck.page/87e2a1510f) My Favorites - [Recipes](https://www.unicornsinthekitchen.com/recipe-index/) - [Cookbook](https://www.amazon.com/Enchantingly-Easy-Persian-Cookbook-Favorites/dp/1623157633/ref=sr_1_1?crid=2RTJ01E7NS6GX&keywords=the+enchantingly+easy+persian+cookbook&qid=1707858078&sprefix=the+enchangingly+easy+%2Caps%2C77&sr=8-1) - [Mediterranean Recipes](https://www.unicornsinthekitchen.com/mediterranean-recipes/) - [About](https://www.unicornsinthekitchen.com/hi-welcome-to-unicornsinthekitchen/) - [Work with Us](https://www.unicornsinthekitchen.com/work-with-us/) - [Contact](https://www.unicornsinthekitchen.com/contact/) - My Favorites [Home](https://www.unicornsinthekitchen.com/) [Recipe Index](https://www.unicornsinthekitchen.com/recipe-index/) [Mediterranean recipes](https://www.unicornsinthekitchen.com/mediterranean-recipes/) # Lahmacun Turkish Pizza Recipe [![](https://secure.gravatar.com/avatar/0c1ad0903596032aaa794d9435a9ec897f407d1ee57f595e2f967bca7f49ac9c?s=64&d=mm&r=g)](https://www.unicornsinthekitchen.com/author/shadihasanzade/) [Shadi Hasanzadenemati](https://www.unicornsinthekitchen.com/author/shadihasanzade/) 4\.91 from 20 votes Jan 29, 2021 [Jump to Recipe](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#wprm-recipe-container-9838)[Comment](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#respond) [Share](https://www.facebook.com/sharer/sharer.php?u=https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Pin](https://pinterest.com/pin/create/button/?url=https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/&media=https://www.unicornsinthekitchen.com/wp-content/uploads/2019/03/Lahmacun-pin.jpg&description=Lahmacun%20Turkish%20Pizza%20Recipe "Share on Pinterest") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Lahmacun%20Turkish%20Pizza%20Recipe%0D%0Ahttps%3A%2F%2Fwww.unicornsinthekitchen.com%2Flahmacun-turkish-pizza-recipe%2F%0D%0A "Share via Email") [Add As A Trusted Google Source](https://www.google.com/preferences/source?q=unicornsinthekitchen.com) This post may contain affiliate links. ![](https://www.unicornsinthekitchen.com/wp-content/uploads/2019/03/Lahmacun-pin-683x1024.jpg) Lahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this pizza-like Turkish recipe is a must-try\! ![Lahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this Turkish pizza is a must-try\!](https://www.unicornsinthekitchen.com/wp-content/uploads/2022/01/Lamahcun-Turkish-pizza-4.1200px.jpg) Living in Istanbul for a few years made me fall in love in [Turkish cuisine](https://www.unicornsinthekitchen.com/best-turkish-recipes/). We’ve shared many Turkish recipes here including [simit](https://www.unicornsinthekitchen.com/turkish-simit-recipe/), [kumpir](https://www.unicornsinthekitchen.com/kumpir-turkish-stuffed-baked-potatoes/), [stuffed eggplants (karniyarik)](https://www.unicornsinthekitchen.com/karniyarik-turkish-stuffed-eggplant-recipe/), [borek](https://www.unicornsinthekitchen.com/turkish-borek-recipe/), [doner kebab](https://www.unicornsinthekitchen.com/doner-kebab-recipe/), [adana kebab](https://www.unicornsinthekitchen.com/adana-kebab/), [iskender kebab](https://www.unicornsinthekitchen.com/iskender-kebab-recipe/), and [chicken doner kebab](https://www.unicornsinthekitchen.com/chicken-doner-kebab/). If you love Turkish comfort food, you should also try [Manti](https://www.unicornsinthekitchen.com/turkish-manti-recipe/)—delicate dumplings filled with spiced meat and topped with yogurt and a rich buttery sauce. Today’s recipe is one of our absolute favorites that you can find anywhere in Turkey. It’s called lahmacun and it’s basically a crispy thin flatbread – you could even say it’s something like a pizza – topped with the best meat mixture ever. If you love this, be sure to check my [turkish pide](https://www.unicornsinthekitchen.com/turkish-pide-bread-ramazan-pidesi/) recipe. ## Table of Contents - [What is Lahmacun?](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-what-is-lahmacun-nbsp) - [Lahmacun vs. Pide](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-lahmacun-vs-pide) - [Ingredients and substitutions](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-ingredients-and-substitutions) - [How to make lahmacun](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-how-to-make-lahmacun) - [Cooking method: Stove top or oven?](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-cooking-method-stove-top-or-oven) - [Variations](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-variations) - [Serving suggestions](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-serving-suggestions) - [Frequently asked questions](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-frequently-asked-questions) - [Notes and tips](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-notes-and-tips-nbsp) - [More Turkish recipes](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-more-turkish-recipes) - [Lahmacun Turkish Pizza Recipe](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#wprm-recipe-container-9838) ## What is Lahmacun? Lahmacun (pronounced Lah-Ma-Joun) is a crispy and thin flatbread topped with a combination of minced meat and vegetables. It’s also referred to as Turkish pizza, Armenian pizza, Syrian pizza and Lebanese pizza in some recipes and translated restaurant menus. Unlike pizza, lahmacun doesn’t contain cheese and is mostly topped with ground beef or lamb. ### The origins Lahmacun is of Middle Eastern origin, specifically the Levant. Variations of it are popular in Turkey, Armenia, Lebanon and Syria, all of which were once part of the Ottoman Empire. ![Lahmacun is of Middle Eastern origin and comes from the Levent. This meat and vegetable flatbread is popular in Turkey, Armenia, Lebanon and Syria which were formerly part of the Ottoman empire.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ## Lahmacun vs. Pide Pide and lamacun (note that there are a few different acceptable spellings) can often be confused. Lahmacun is very thin and is often eaten like a wrap whereas pide is boat-shaped and has a thicker crust. Moreover, pide usually contains cheese and comes with different toppings such as vegetable and cheese or a mix of beef and vegetables. ## Ingredients and substitutions ### Dough Like [gozleme](https://www.unicornsinthekitchen.com/gozleme-recipe-turkish-stuffed-flatbread/), the dough used to make lahmacun is a simple and basic one made of flour, water and salt. You don’t need yeast to make this dough as it’s going to be flat and not fluffy. As a shortcut, you can use pizza dough for this recipe, however I personally prefer to make the dough from scratch to get the authentic texture and flavor. ### Topping All the flavor of lahmacun is in the topping and it’s made of the following ingredients. - Ground lamb and beef – I have used a combination of ground beef and lamb for this recipe. It’s also possible to use only lamb or beef. - Tomatoes – Fresh and firm tomatoes are perfect for this recipe. You don’t want watery or very soft tomatoes and definitely not canned tomatoes. - Onions and garlic – You don’t need a lot of garlic for this recipe, a few cloves will do. - Parsley – Turkish cuisine uses a lot of parsley to add both color and flavor to dishes. - Red and green pepper – Italian or Anaheim green peppers would work very well for this recipe. If not available, green bell pepper would work too. Anaheim red peppers would be great but since they’re not available everywhere, red bell pepper would be a good substitute. - Spices – The combination of meat and vegetables have a lot of flavor already. To bring it all together we only need salt, pepper, cumin and some pul biber which is very similar to Aleppo pepper. ![To make lahmacun we need parsley, olive oil, tomatoes. tomato paste, garlic, spices, green and red bell pepper, all purpose flour, onion and ground beef or lamb](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) > Pro tip: Years of living in Iran and Turkey – and savoring Middle Eastern and Mediterranean food – has taught me that nothing elevates a dish like fresh ingredients, a good selection of spices and a lot of herbs. It’s best to be generous with all the fresh ingredients. ## How to make lahmacun ### Prepare the topping - In a food processor, puree onions and garlic cloves with some olive oil and transfer it to another large container. - Blend green peppers and red bell peppers in the food processor and add them to the onion and garlic mixture. - Finally, blend parsley and tomatoes in the food processor and mix it with the peppers and onion mixture. Add the rest of the olive oil and mix well. - Add the ground lamb (or beef) to the vegetable mixture and mix until well combined. Season with Aleppo pepper, cumin, salt, black pepper and tomato paste. Smooth the top and refrigerate for at least one hour for the flavors to combine. ![To make lahmacun topping mix pureed onion with tomato peppers parsley and ground lamb and beef. Then add spices and mix. Refrigerate for at least one hour. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ### Prepare the dough - Mix water and salt in the bowl of a stand mixer. - Add in the flour, 1/2 cup at a time, and knead the dough using the dough hook. Add enough flour to have the dough come together without sticking when you touch it. - Once the dough is smooth and ready, divide it into 12 balls and place them on a baking sheet. - Cover with a kitchen towel and let it sit at room temperature for about 30 minutes. This lets the dough develop its texture and makes it easier to roll out. ![Divide Lahmacun dough into 12 balls and roll our very thin.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ### Assemble and cook - Heat a nonstick pan with a lid over medium heat (have the lid on) until very hot. Take the topping out of the fridge and place it on the counter top near the pan. - On a floured surface, roll out one of the dough balls into a very thin circle no bigger than the pan. - Transfer this dough gently into the pan and spread the topping on top using a serving spoon, leaving 1/2 inch from the edges. Make sure you don’t add too much topping otherwise it’ll leak and will make the lahmacun very wet. A thin layer of topping works best. - Put the lid back on and let it cook for about 7-8 minutes until it’s crispy and has marks at the bottom. - Place the cooked lahmacun on a plate and continue with the remaining rolled dough balls. ![This is an easy recipe that you can serve with parsley and tomatoes. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ## Cooking method: Stove top or oven? Traditionally, lahmacun and other Middle Eastern and Mediterranean flatbreads are made in stone ovens (Masonry ovens) called tanoor or tandoor. I love making lahmacun in a pan with a lid because it provides that hot Tandoor-like environment that we’re looking for. That being said, you can also make this recipe in the oven: - Preheat the oven to 450°F and place a baking sheet upside down in the oven. - Roll out a dough ball into a thin circle. Once the oven is hot, place a sheet of parchment paper on the baking sheet and transfer it onto the baking sheet. - Spread a thin layer of the meat and vegetable topping on top. - Bake for about 7-9 minutes until the topping is cooked and the dough is crispy on the edges. ## Variations Nowadays you can find different variations for lahmacun around Turkey. Even though the classic version doesn’t have cheese, you can try peymacun which is basically the classic lahmcun topped with kasar and feta cheese. Another variety is cevizli, which one adds some crushed walnuts to the meat and vegetable mixture. ## Serving suggestions Even though some like to compare Turkish lahmacun to pizza, it definitely isn’t served like pizza. To serve lahmacun, top it with [sumac onions](https://www.unicornsinthekitchen.com/turkish-sumac-onions-recipe/), fresh parsley and tomatoes and squeeze some lemon juice. Season with some sumac and Aleppo pepper (if you like it spicy) and make it into a wrap. Bite into this delicious wrap and enjoy it with a cold glass of [homemade ayran](https://www.unicornsinthekitchen.com/how-to-make-ayran-recipe-yogurt-drink/). If you are looking for side dishes, you can try [cacik (yogurt and cucumbers)](https://www.unicornsinthekitchen.com/cacik-recipe-turkish-yogurt-and-cucumber/), [white bean salad](https://www.unicornsinthekitchen.com/turkish-white-bean-salad/) or [gavurdagi (tomato walnut salad)](https://www.unicornsinthekitchen.com/turkish-tomato-salad-recipe-gavurdagi/). ![Serve it like a wrap served with parsley and tomatoes. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ## Frequently asked questions How do you store lahmacun? Store leftovers in an airtight container and refrigerate for up to 3 days. You can reheat it in the oven when ready to serve. How can I freeze this? It’s best to freeze cooked lahmacun because you can easily heat them in the oven. Once they are cool, place them on top of each other, with wax paper or parchment paper between every lahmacun so they don’t stick to each other. Wrap the whole stack in aluminum foil and freeze for up to 2 months. What about reheating? To reheat, preheat the oven to 350°F and place them on a baking sheet. Heat the lahmacun (out of the fridge or frozen) in the oven for about 10 to 20 minutes until completely heated through and warm. Serve with tomatoes, parsley and lemon juice. Is there a gluten free option? You can make the dough using a measure for measure gluten free flour. ## Notes and tips - It’s best to refrigerate the lahmacun topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twelve hours. - While rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface. - I used half ground lamb and half ground beef for this recipe, but you can use only lamb or only beef. - It’s important to roll out the dough very thinly. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle. - Originally this recipe is made with Turkish green pepper (called yeşil biber). However, this kind of pepper is not common in the US, therefore I used [Italian green peppers](https://www.specialtyproduce.com/produce/Cubanelle_Italian_Green_Chile_Peppers_9955.php) which are very close to Turkish peppers. You can also simply use green bell peppers for this recipe. ![This lahmacun recipe is so easy and simple to make. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ## More Turkish recipes [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/turkish-simit-recipe/) Turkish Recipes ### [Turkish Simit (Step-by-Step Tutorial)](https://www.unicornsinthekitchen.com/turkish-simit-recipe/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/turkish-pide-bread-ramazan-pidesi/) Turkish Recipes ### [Turkish Pide Bread (Ramazan Pidesi)](https://www.unicornsinthekitchen.com/turkish-pide-bread-ramazan-pidesi/) [![bulgur pilaf.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/turkish-bulgur-pilaf-recipe/) Mediterranean recipes ### [Turkish Bulgur Pilaf Recipe](https://www.unicornsinthekitchen.com/turkish-bulgur-pilaf-recipe/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/turkish-red-lentil-soup-mercimek-corbasi/) Turkish Recipes ### [Turkish Red Lentil Soup (Mercimek Çorbası)](https://www.unicornsinthekitchen.com/turkish-red-lentil-soup-mercimek-corbasi/) Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on [Instagram](https://www.instagram.com/unicornsinthekitchen/), [Facebook](https://www.facebook.com/unicornsinthekitchen/), [Pinterest](https://www.pinterest.com/UnicornsKitchen/) or subscribe to our [newsletter](https://view.flodesk.com/pages/5ef3c26b08344d002686e470) to get a free e-Cookbook\! ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) 4\.91 from 20 votes ## Lahmacun Turkish Pizza Recipe By [Shadi HasanzadeNemati](https://www.unicornsinthekitchen.com/hi-welcome-to-unicornsinthekitchen/) Lahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this Turkish pizza is a must-try\! Prep: 45 minutes mins Cook: 10 minutes mins Refrigeration: 1 hour hr 30 minutes mins Total: 55 minutes mins Servings: 6 servings [Save Recipe](https://app.grow.me/)[Saved Recipe](https://app.grow.me/) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.unicornsinthekitchen.com%2Flahmacun-turkish-pizza-recipe%2F&media=https%3A%2F%2Fwww.unicornsinthekitchen.com%2Fwp-content%2Fuploads%2F2019%2F03%2FLahmacun-.jpg&description=Lahmacun+is+thin+and+crispy+flatbread+bursting+with+flavor.+Topped+with+meat%2C+parsley%2C+peppers%2C+tomatoes+and+a+mixture+of+delicious+spices%2C+this+Turkish+pizza+is+a+must-try%21%26nbsp%3B&is_video=false) [Rate Recipe](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#comment) [Print Recipe](https://www.unicornsinthekitchen.com/wprm_print/lahmacun-turkish-pizza-recipe) ### Ingredients 1x 2x 3x #### Lahmacun Topping - ▢ 2 yellow onions, peeled and cut into chunks - ▢ 5 cloves garlic - ▢ 1/4 cup [olive oil](https://amzn.to/4guIIGC) , extra virgin - ▢ 1 red bell pepper, cored and cut into pieces - ▢ 2 Italian green peppers, cored and cut into pieces - ▢ 2 Roma tomatoes, cut into chunks - ▢ 2 cups fresh parsley, washed and thick stems removed - ▢ 1/2 lb ground lamb - ▢ 1/2 lb ground beef - ▢ 2 tbsp [tomato paste](https://amzn.to/3zt41YC) - ▢ 1 tsp [Aleppo pepper](https://amzn.to/3YKvC18) - ▢ 1/2 tsp [black pepper](https://amzn.to/3zt9b6T) - ▢ 1 tsp [cumin](https://amzn.to/3XNcKOH) - ▢ 1 tsp [salt](https://amzn.to/4iytErH) #### Lahmacun Dough - ▢ 2 cups water, room temperature - ▢ 1 tsp [salt](https://amzn.to/4iytErH) - ▢ 5 cups [flour](https://amzn.to/4bEYHQl) [US Customary](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/) – [Metric](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/) Cook Mode Prevent your screen from going dark ### Instructions - In a food processor, puree onions and garlic with 2 tablespoons olive oil. Transfer to a container. - Blend the Italian green peppers and red bell pepper in the food processor and add it to the onion and garlic. - Blend parsley and tomatoes in the food processor and mix it with the onion and pepper mixture. - Add the ground lamb and ground beef to the mixture and mix until well combined. - Add in tomato paste, the remaining olive oil, Aleppo pepper, black pepper, cumin and salt. Mix well. - Cover and refrigerate for at least 1 hour up to 24 hours. - Meanwhile, make the dough by mixing water and salt in the bowl of a stand mixer. - Attach the dough hook and start mixing, add in the flour, 1/2 cup at a time until the dough forms and it doesn’t stick. - Divide the dough into 12 pieces and place them on a baking sheet. Cover with a kitchen towel and let it rest for 30 minutes. - Heat a non stick skillet with the lid on over medium heat and place the topping container on the counter top next to the pan and give it a stir. - Take one of the dough balls and keep the rest covered with a kitchen towel. On a floured surface, roll out the dough into a very thin circle no bigger than the pan. - Transfer the dough into the hot pan and adjust it. Spread a thin layer of topping on the crust using a serving spoon and leave 1/2 inch from the edges. - Put the lid on and cook for 7-8 minutes until the dough and the topping are cooked. The dough will be crispy. - Repeat with the remaining dough and topping. - Top cooked lahmacun with tomatoes, parsley and squeeze some lemon juice and season with sumac. Wrap it and serve. ### Notes - You can use one green bell pepper instead of two Italian green peppers. - Instead of 1/2 lb ground lamb and 1/2 lb ground beef, you can use 1 lb ground lamb or 1 lb ground beef. I prefer the combination because of the flavor and texture. - It’s best to refrigerate the topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twenty four hours. - While rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface. - It’s important to roll out the dough very thinly to make lahmacun. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle. ### Nutrition Calories: 660kcal \\| Carbohydrates: 88g \\| Protein: 27g \\| Fat: 21g \\| Saturated Fat: 6g \\| Cholesterol: 51mg \\| Sodium: 892mg \\| Potassium: 658mg \\| Fiber: 5g \\| Sugar: 4g \\| Vitamin A: 2658IU \\| Vitamin C: 59mg \\| Calcium: 75mg \\| Iron: 8mg Nutrition information is automatically calculated, so should only be used as an approximation. Like this recipe? Leave a comment below\! Share With Everyone\! [Pin](https://pinterest.com/pin/create/button/?url=https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/&media=https://www.unicornsinthekitchen.com/wp-content/uploads/2019/03/Lahmacun-pin.jpg&description=Lahmacun%20Turkish%20Pizza%20Recipe "Share on Pinterest") [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Tweet](https://twitter.com/share?url=https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/&text=Lahmacun%20Turkish%20Pizza%20Recipe "Share on Twitter") [Yummly](https://www.yummly.com/urb/verify?url=https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/&title=Lahmacun%20Turkish%20Pizza%20Recipe&yumtype=button "Share on Yummly") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Lahmacun%20Turkish%20Pizza%20Recipe%0D%0Ahttps%3A%2F%2Fwww.unicornsinthekitchen.com%2Flahmacun-turkish-pizza-recipe%2F%0D%0A "Share via Email") [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/author/shadihasanzade/) About Shadi Hasanzadenemati [Read More About Me](https://www.unicornsinthekitchen.com/author/shadihasanzade/) 4\.91 from 20 votes ([4 ratings without comment](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/)) ## Leave a comment [Cancel reply](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#respond) ## 29 Comments 1. Tayler Ross says: [August 11, 2022 at 11:57 am](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/comment-page-3/#comment-34007) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I’m always looking to try new recipes, and this turkish pizza looks incredible! I Can’t wait to try it\! [Reply](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#comment-34007) ### Comment navigation [Older Comments](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/comment-page-2/#comments) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) Unicorns in the Kitchen HI! I'M SHADI\! *** I'm here to show you how to make delicious Persian, Middle Eastern, and Mediterranean food at home. My easy-to-follow recipes will bring exciting new flavors to your table\! [About Me](https://www.unicornsinthekitchen.com/hi-welcome-to-unicornsinthekitchen//) ## Latest Recipes [![Greek cabbage rice (lahanorizo) on a plate.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/greek-cabbage-rice-lahanorizo/) Greek Recipes ### [Saucy Greek Cabbage Rice (Lahanorizo)](https://www.unicornsinthekitchen.com/greek-cabbage-rice-lahanorizo/) [![Cabbage fritters on a white oval platter.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/cabbage-fritters-recipe/) Vegetarian ### [Cabbage Fritters (Crispy, No Potato)](https://www.unicornsinthekitchen.com/cabbage-fritters-recipe/) [![unstuffed cabbage soup in a blue bowl topped with parsley.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/unstuffed-cabbage-soup/) Soups and Stews ### [Unstuffed Cabbage Soup (Middle Eastern Style)](https://www.unicornsinthekitchen.com/unstuffed-cabbage-soup/) [![overhead shot of balela salad Middle eastern chickpea salad.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/balela-salad-recipe/) Salads ### [Balela Salad (Middle Eastern Chickpea Salad)](https://www.unicornsinthekitchen.com/balela-salad-recipe/) [![Malfouf Lebanese stuffed cabbage rolls on a platter.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/malfouf-recipe/) Mediterranean recipes ### [Malfouf (Lebanese Stuffed Cabbage Rolls)](https://www.unicornsinthekitchen.com/malfouf-recipe/) [![close up shot of pistachio tiramisu on a white plate decorated with pistachio and roses.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/pistachio-tiramisu/) Dessert ### [Pistachio Tiramisu](https://www.unicornsinthekitchen.com/pistachio-tiramisu/) ## Readers Favorites [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/easy-mediterranean-green-lentil-soup/) Mediterranean recipes ### [Easy Mediterranean Green Lentil Soup](https://www.unicornsinthekitchen.com/easy-mediterranean-green-lentil-soup/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/greek-eggplant-moussaka-recipe/) Greek Recipes ### [Greek Eggplant Moussaka Recipe](https://www.unicornsinthekitchen.com/greek-eggplant-moussaka-recipe/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/easy-lavash-bread-recipe/) Breads ### [Easy Lavash Bread Recipe](https://www.unicornsinthekitchen.com/easy-lavash-bread-recipe/) [![mujadara on a plate Lebanese lentil rice with some yogurt.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/mujadara-lentils-rice-crispy-onions/) Mediterranean recipes ### [Mujadara Recipe – Lebanese Lentils and Rice with Fried Onions](https://www.unicornsinthekitchen.com/mujadara-lentils-rice-crispy-onions/) [![Vegan Turkish lentil meatballs are usually served with lettuce.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/turkish-lentil-meatballs-vegan/) Mediterranean recipes ### [Turkish Vegan Lentil Balls (Mercimek Köftesi)](https://www.unicornsinthekitchen.com/turkish-lentil-meatballs-vegan/) [![Mediterranean stuffed acorn squash](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='600'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E)](https://www.unicornsinthekitchen.com/glorious-stuffed-acorn-squash/) Vegetarian ### [Stuffed Acorn Squash (with Mediterranean flavors!)](https://www.unicornsinthekitchen.com/glorious-stuffed-acorn-squash/) *** As Seen In ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C/svg%3E) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C/svg%3E) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C/svg%3E) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C/svg%3E) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C/svg%3E) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C/svg%3E) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C/svg%3E) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C/svg%3E) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C/svg%3E) [Back to top](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#top) [Unicorns in the Kitchen](https://www.unicornsinthekitchen.com/) - [Home](https://www.unicornsinthekitchen.com/) - [Recipe Index](https://www.unicornsinthekitchen.com/recipe-index/) - [Mediterranean Recipes](https://www.unicornsinthekitchen.com/mediterranean-recipes/) - [About](https://www.unicornsinthekitchen.com/hi-welcome-to-unicornsinthekitchen/) ©2026 Unicorns in the Kitchen. All rights reserved. [Privacy Policy](https://www.unicornsinthekitchen.com/privacy-policy/) • [Accessibility Statement](https://www.unicornsinthekitchen.com/accessibility-statement/) ## Rate This Recipe ## Recipe Ratings without Comment Something went wrong. Please try again.
Readable Markdown	This post may contain affiliate links. Lahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this pizza-like Turkish recipe is a must-try\! ![Lahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this Turkish pizza is a must-try\!](https://www.unicornsinthekitchen.com/wp-content/uploads/2022/01/Lamahcun-Turkish-pizza-4.1200px.jpg) Living in Istanbul for a few years made me fall in love in [Turkish cuisine](https://www.unicornsinthekitchen.com/best-turkish-recipes/). We’ve shared many Turkish recipes here including [simit](https://www.unicornsinthekitchen.com/turkish-simit-recipe/), [kumpir](https://www.unicornsinthekitchen.com/kumpir-turkish-stuffed-baked-potatoes/), [stuffed eggplants (karniyarik)](https://www.unicornsinthekitchen.com/karniyarik-turkish-stuffed-eggplant-recipe/), [borek](https://www.unicornsinthekitchen.com/turkish-borek-recipe/), [doner kebab](https://www.unicornsinthekitchen.com/doner-kebab-recipe/), [adana kebab](https://www.unicornsinthekitchen.com/adana-kebab/), [iskender kebab](https://www.unicornsinthekitchen.com/iskender-kebab-recipe/), and [chicken doner kebab](https://www.unicornsinthekitchen.com/chicken-doner-kebab/). If you love Turkish comfort food, you should also try [Manti](https://www.unicornsinthekitchen.com/turkish-manti-recipe/)—delicate dumplings filled with spiced meat and topped with yogurt and a rich buttery sauce. Today’s recipe is one of our absolute favorites that you can find anywhere in Turkey. It’s called lahmacun and it’s basically a crispy thin flatbread – you could even say it’s something like a pizza – topped with the best meat mixture ever. If you love this, be sure to check my [turkish pide](https://www.unicornsinthekitchen.com/turkish-pide-bread-ramazan-pidesi/) recipe. ## Table of Contents - [What is Lahmacun?](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-what-is-lahmacun-nbsp) - [Lahmacun vs. Pide](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-lahmacun-vs-pide) - [Ingredients and substitutions](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-ingredients-and-substitutions) - [How to make lahmacun](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-how-to-make-lahmacun) - [Cooking method: Stove top or oven?](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-cooking-method-stove-top-or-oven) - [Variations](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-variations) - [Serving suggestions](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-serving-suggestions) - [Frequently asked questions](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-frequently-asked-questions) - [Notes and tips](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-notes-and-tips-nbsp) - [More Turkish recipes](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#h-more-turkish-recipes) - [Lahmacun Turkish Pizza Recipe](https://www.unicornsinthekitchen.com/lahmacun-turkish-pizza-recipe/#wprm-recipe-container-9838) ## What is Lahmacun? Lahmacun (pronounced Lah-Ma-Joun) is a crispy and thin flatbread topped with a combination of minced meat and vegetables. It’s also referred to as Turkish pizza, Armenian pizza, Syrian pizza and Lebanese pizza in some recipes and translated restaurant menus. Unlike pizza, lahmacun doesn’t contain cheese and is mostly topped with ground beef or lamb. ### The origins Lahmacun is of Middle Eastern origin, specifically the Levant. Variations of it are popular in Turkey, Armenia, Lebanon and Syria, all of which were once part of the Ottoman Empire. ![Lahmacun is of Middle Eastern origin and comes from the Levent. This meat and vegetable flatbread is popular in Turkey, Armenia, Lebanon and Syria which were formerly part of the Ottoman empire.](https://www.unicornsinthekitchen.com/wp-content/uploads/2022/01/Lamahcun-Turkish-pizza-6.1200px.jpg) ## Lahmacun vs. Pide Pide and lamacun (note that there are a few different acceptable spellings) can often be confused. Lahmacun is very thin and is often eaten like a wrap whereas pide is boat-shaped and has a thicker crust. Moreover, pide usually contains cheese and comes with different toppings such as vegetable and cheese or a mix of beef and vegetables. ## Ingredients and substitutions ### Dough Like [gozleme](https://www.unicornsinthekitchen.com/gozleme-recipe-turkish-stuffed-flatbread/), the dough used to make lahmacun is a simple and basic one made of flour, water and salt. You don’t need yeast to make this dough as it’s going to be flat and not fluffy. As a shortcut, you can use pizza dough for this recipe, however I personally prefer to make the dough from scratch to get the authentic texture and flavor. ### Topping All the flavor of lahmacun is in the topping and it’s made of the following ingredients. - Ground lamb and beef – I have used a combination of ground beef and lamb for this recipe. It’s also possible to use only lamb or beef. - Tomatoes – Fresh and firm tomatoes are perfect for this recipe. You don’t want watery or very soft tomatoes and definitely not canned tomatoes. - Onions and garlic – You don’t need a lot of garlic for this recipe, a few cloves will do. - Parsley – Turkish cuisine uses a lot of parsley to add both color and flavor to dishes. - Red and green pepper – Italian or Anaheim green peppers would work very well for this recipe. If not available, green bell pepper would work too. Anaheim red peppers would be great but since they’re not available everywhere, red bell pepper would be a good substitute. - Spices – The combination of meat and vegetables have a lot of flavor already. To bring it all together we only need salt, pepper, cumin and some pul biber which is very similar to Aleppo pepper. ![To make lahmacun we need parsley, olive oil, tomatoes. tomato paste, garlic, spices, green and red bell pepper, all purpose flour, onion and ground beef or lamb](https://www.unicornsinthekitchen.com/wp-content/uploads/2021/01/Lahmacun-Turkish-Pizza-labeled-ingredients-photo-1200-px.jpg) > Pro tip: Years of living in Iran and Turkey – and savoring Middle Eastern and Mediterranean food – has taught me that nothing elevates a dish like fresh ingredients, a good selection of spices and a lot of herbs. It’s best to be generous with all the fresh ingredients. ## How to make lahmacun ### Prepare the topping - In a food processor, puree onions and garlic cloves with some olive oil and transfer it to another large container. - Blend green peppers and red bell peppers in the food processor and add them to the onion and garlic mixture. - Finally, blend parsley and tomatoes in the food processor and mix it with the peppers and onion mixture. Add the rest of the olive oil and mix well. - Add the ground lamb (or beef) to the vegetable mixture and mix until well combined. Season with Aleppo pepper, cumin, salt, black pepper and tomato paste. Smooth the top and refrigerate for at least one hour for the flavors to combine. ![To make lahmacun topping mix pureed onion with tomato peppers parsley and ground lamb and beef. Then add spices and mix. Refrigerate for at least one hour. ](https://www.unicornsinthekitchen.com/wp-content/uploads/2022/02/Lahmacum-Turkish-Pizza-steps-1.jpg) ### Prepare the dough - Mix water and salt in the bowl of a stand mixer. - Add in the flour, 1/2 cup at a time, and knead the dough using the dough hook. Add enough flour to have the dough come together without sticking when you touch it. - Once the dough is smooth and ready, divide it into 12 balls and place them on a baking sheet. - Cover with a kitchen towel and let it sit at room temperature for about 30 minutes. This lets the dough develop its texture and makes it easier to roll out. ![Divide Lahmacun dough into 12 balls and roll our very thin.](https://www.unicornsinthekitchen.com/wp-content/uploads/2022/01/Lamahcun-Turkish-pizza-2.1200px.jpg) ### Assemble and cook - Heat a nonstick pan with a lid over medium heat (have the lid on) until very hot. Take the topping out of the fridge and place it on the counter top near the pan. - On a floured surface, roll out one of the dough balls into a very thin circle no bigger than the pan. - Transfer this dough gently into the pan and spread the topping on top using a serving spoon, leaving 1/2 inch from the edges. Make sure you don’t add too much topping otherwise it’ll leak and will make the lahmacun very wet. A thin layer of topping works best. - Put the lid back on and let it cook for about 7-8 minutes until it’s crispy and has marks at the bottom. - Place the cooked lahmacun on a plate and continue with the remaining rolled dough balls. ![This is an easy recipe that you can serve with parsley and tomatoes. ](https://www.unicornsinthekitchen.com/wp-content/uploads/2022/01/Lamahcun-Turkish-pizza-6.1200px-1.jpg) ## Cooking method: Stove top or oven? Traditionally, lahmacun and other Middle Eastern and Mediterranean flatbreads are made in stone ovens (Masonry ovens) called tanoor or tandoor. I love making lahmacun in a pan with a lid because it provides that hot Tandoor-like environment that we’re looking for. That being said, you can also make this recipe in the oven: - Preheat the oven to 450°F and place a baking sheet upside down in the oven. - Roll out a dough ball into a thin circle. Once the oven is hot, place a sheet of parchment paper on the baking sheet and transfer it onto the baking sheet. - Spread a thin layer of the meat and vegetable topping on top. - Bake for about 7-9 minutes until the topping is cooked and the dough is crispy on the edges. ## Variations Nowadays you can find different variations for lahmacun around Turkey. Even though the classic version doesn’t have cheese, you can try peymacun which is basically the classic lahmcun topped with kasar and feta cheese. Another variety is cevizli, which one adds some crushed walnuts to the meat and vegetable mixture. ## Serving suggestions Even though some like to compare Turkish lahmacun to pizza, it definitely isn’t served like pizza. To serve lahmacun, top it with [sumac onions](https://www.unicornsinthekitchen.com/turkish-sumac-onions-recipe/), fresh parsley and tomatoes and squeeze some lemon juice. Season with some sumac and Aleppo pepper (if you like it spicy) and make it into a wrap. Bite into this delicious wrap and enjoy it with a cold glass of [homemade ayran](https://www.unicornsinthekitchen.com/how-to-make-ayran-recipe-yogurt-drink/). If you are looking for side dishes, you can try [cacik (yogurt and cucumbers)](https://www.unicornsinthekitchen.com/cacik-recipe-turkish-yogurt-and-cucumber/), [white bean salad](https://www.unicornsinthekitchen.com/turkish-white-bean-salad/) or [gavurdagi (tomato walnut salad)](https://www.unicornsinthekitchen.com/turkish-tomato-salad-recipe-gavurdagi/). ![Serve it like a wrap served with parsley and tomatoes. ](https://www.unicornsinthekitchen.com/wp-content/uploads/2022/01/Lamahcun-Turkish-pizza-5.1200px.jpg) ## Frequently asked questions How do you store lahmacun? Store leftovers in an airtight container and refrigerate for up to 3 days. You can reheat it in the oven when ready to serve. How can I freeze this? It’s best to freeze cooked lahmacun because you can easily heat them in the oven. Once they are cool, place them on top of each other, with wax paper or parchment paper between every lahmacun so they don’t stick to each other. Wrap the whole stack in aluminum foil and freeze for up to 2 months. What about reheating? To reheat, preheat the oven to 350°F and place them on a baking sheet. Heat the lahmacun (out of the fridge or frozen) in the oven for about 10 to 20 minutes until completely heated through and warm. Serve with tomatoes, parsley and lemon juice. Is there a gluten free option? You can make the dough using a measure for measure gluten free flour. ## Notes and tips - It’s best to refrigerate the lahmacun topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twelve hours. - While rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface. - I used half ground lamb and half ground beef for this recipe, but you can use only lamb or only beef. - It’s important to roll out the dough very thinly. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle. - Originally this recipe is made with Turkish green pepper (called yeşil biber). However, this kind of pepper is not common in the US, therefore I used [Italian green peppers](https://www.specialtyproduce.com/produce/Cubanelle_Italian_Green_Chile_Peppers_9955.php) which are very close to Turkish peppers. You can also simply use green bell peppers for this recipe. ![This lahmacun recipe is so easy and simple to make. ](https://www.unicornsinthekitchen.com/wp-content/uploads/2022/01/Lamahcun-Turkish-pizza-4.1200px-1.jpg) ## More Turkish recipes Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on [Instagram](https://www.instagram.com/unicornsinthekitchen/), [Facebook](https://www.facebook.com/unicornsinthekitchen/), [Pinterest](https://www.pinterest.com/UnicornsKitchen/) or subscribe to our [newsletter](https://view.flodesk.com/pages/5ef3c26b08344d002686e470) to get a free e-Cookbook\! #### Lahmacun Topping - ▢ 2 yellow onions, peeled and cut into chunks - ▢ 5 cloves garlic - ▢ 1/4 cup [olive oil](https://amzn.to/4guIIGC) , extra virgin - ▢ 1 red bell pepper, cored and cut into pieces - ▢ 2 Italian green peppers, cored and cut into pieces - ▢ 2 Roma tomatoes, cut into chunks - ▢ 2 cups fresh parsley, washed and thick stems removed - ▢ 1/2 lb ground lamb - ▢ 1/2 lb ground beef - ▢ 2 tbsp [tomato paste](https://amzn.to/3zt41YC) - ▢ 1 tsp [Aleppo pepper](https://amzn.to/3YKvC18) - ▢ 1/2 tsp [black pepper](https://amzn.to/3zt9b6T) - ▢ 1 tsp [cumin](https://amzn.to/3XNcKOH) - ▢ 1 tsp [salt](https://amzn.to/4iytErH) #### Lahmacun Dough - ▢ 2 cups water, room temperature - ▢ 1 tsp [salt](https://amzn.to/4iytErH) - ▢ 5 cups [flour](https://amzn.to/4bEYHQl) - In a food processor, puree onions and garlic with 2 tablespoons olive oil. Transfer to a container. - Blend the Italian green peppers and red bell pepper in the food processor and add it to the onion and garlic. - Blend parsley and tomatoes in the food processor and mix it with the onion and pepper mixture. - Add the ground lamb and ground beef to the mixture and mix until well combined. - Add in tomato paste, the remaining olive oil, Aleppo pepper, black pepper, cumin and salt. Mix well. - Cover and refrigerate for at least 1 hour up to 24 hours. - Meanwhile, make the dough by mixing water and salt in the bowl of a stand mixer. - Attach the dough hook and start mixing, add in the flour, 1/2 cup at a time until the dough forms and it doesn’t stick. - Divide the dough into 12 pieces and place them on a baking sheet. Cover with a kitchen towel and let it rest for 30 minutes. - Heat a non stick skillet with the lid on over medium heat and place the topping container on the counter top next to the pan and give it a stir. - Take one of the dough balls and keep the rest covered with a kitchen towel. On a floured surface, roll out the dough into a very thin circle no bigger than the pan. - Transfer the dough into the hot pan and adjust it. Spread a thin layer of topping on the crust using a serving spoon and leave 1/2 inch from the edges. - Put the lid on and cook for 7-8 minutes until the dough and the topping are cooked. The dough will be crispy. - Repeat with the remaining dough and topping. - Top cooked lahmacun with tomatoes, parsley and squeeze some lemon juice and season with sumac. Wrap it and serve. - You can use one green bell pepper instead of two Italian green peppers. - Instead of 1/2 lb ground lamb and 1/2 lb ground beef, you can use 1 lb ground lamb or 1 lb ground beef. I prefer the combination because of the flavor and texture. - It’s best to refrigerate the topping for at least one hour. The longer it sits, the better it’s going to taste. You can refrigerate the topping anywhere from one hour to twenty four hours. - While rolling out each dough ball, make sure the other dough balls are covered with a kitchen towel so they don’t get dry on the surface. - It’s important to roll out the dough very thinly to make lahmacun. The dough is even thinner than pizza and each dough ball can roll out to be a 10 or 12 inch wide circle. Calories: 660kcal \\| Carbohydrates: 88g \\| Protein: 27g \\| Fat: 21g \\| Saturated Fat: 6g \\| Cholesterol: 51mg \\| Sodium: 892mg \\| Potassium: 658mg \\| Fiber: 5g \\| Sugar: 4g \\| Vitamin A: 2658IU \\| Vitamin C: 59mg \\| Calcium: 75mg \\| Iron: 8mg Nutrition information is automatically calculated, so should only be used as an approximation. About Shadi Hasanzadenemati
Shard	182 (laksa)
Root Hash	13757405204746968382
Unparsed URL	com,unicornsinthekitchen!www,/lahmacun-turkish-pizza-recipe/ s443