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Response:

Calculated Shard: 182 (from laksa047)

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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.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/","crawl_time":1775619734,"first_indexed_time":1587126388,"http_code":200,"src_unparsed":"com,weekendbakery!www,\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/ s443","src_root_hash":"18194361664299142582","history_drop_reason":null,"meta_title":"Favorite flatbreads: The Turkish lahmacun – our style – Weekend Bakery","meta_descriptions":[],"attrs_boilerpipe_text":"By Weekend Bakers\nWe do not want to call this a Turkish pizza, nor will we speak of pizza as Italian lahmacun…\nIn these uncertain times, we see many people resort to the comforting and gratifying art of baking. We have always been baking through good and bad times, but never have we felt the significance of it more than right now.\nWe are lucky in many ways. Lucky in what we have and where we live here in Holland, lucky to have each other, our family, home and our garden. Like baking, a garden in which to potter around, gives stress relieve. It also gives a sense you are not that confined and a means to grow food you can use and share.\nWe have been writing about\nour pizza adventures\nfor a while now. We have a small outdoor pizza oven that we can use in our garden (it is called a Roccbox) and it makes wonderful pizza, pita and we are still experimenting and adding more things to use it.\nWe have made a bunch of Turkish lahmacun (our version of it anyway) and we now feel our method is worth sharing with you, because it is delicious.\nEnjoy your (outdoor) baking!\nLahmacun, is pronounced as ‘lahma’joun’ and comes from the Arabic ‘lahma bi’ajeen’, which simply means ‘dough with meat’. It has a crispy thin bottom and a flavorful very thin spread of minced meat (traditionally lam) with vegetables, herbs and spices. You can also make a vegetable or vegetarian version that we find is just as delicious if not more…\nRecipe for the dough\nFor this recipe we also use our 24 hour pizza dough as a base, but make 6 lahmacun with this amount of dough instead of 4 pizza’s and roll and bake it slightly different.\n24 hour pizza dough recipe\nIngredients for the Pizza Dough\nmakes 6 lahmacun\n585\ng\nItalian typo 00 pizza flour\n350\ng\nwater\n15\ng\nolive oil (optional)\n11\ng\nsea salt\n2.6\ng\ninstant yeast\nPizza dough method\nCombine all ingredients in the bowl of your standing mixer and knead for 5 minutes (or knead for 10 minutes by hand).\nTake the dough out of the bowl and onto your work surface. Knead by hand for an extra minute to give it a smooth finish.\nShape into a ball, place in an oiled container, cover and leave to rest for 10 minutes.\nNow do\ntwo\nfull sets of stretch and fold\n.\nPlace the dough back in the container and again leave to rest for 10 minutes.\nNow do\none\nfull set of stretch and fold\n.\nPlace the dough back in the container and once again leave to rest for 10 minutes.\nDivide the dough into 6 equal parts of around 160 grams and shape into balls.\nplace them in a container with enough room for each ball to develop and leave to ferment in the fridge* for around 24 hours.\nYou can take the dough out of the fridge around 1 hour before use. We find it’s easier to handle when we do this.\n*Our fridge temperature is around 6°C. The amount of yeast and hours in the fridge are based on this. But you do have a bit of leeway with this dough if you need it when planning your lahmacun baking.\nIf you want a different proofing time and\/or temperature and need to calculate the amount of yeast, you can\nuse the table found with our pizza dough recipe\n.\nThe lahmacun spread\nThe combination of ingredients and the spices used is what really gives the lahmacun its unique flavor. We love this combination, but feel free to experiment and make it more or less spicy. If you want to make\na version without meat\nyou can use more vegetables or use a plant-based mince, but without it it is also perfectly delicious. Blitz the tomatoes, bell peppers, garlic, parsley and onion in a food processor until fine. Add the tomato paste, olive oil, salt, pepper and spice blend and the minced meat or veg option and stir with a big spoon to an even paste like consistency.\nIngredients for the lahmacun spread\nenough for 6 lahmacun\n120 g minced meat (lam or beef or vegan option*)\n150 g ripe tomatoes\n140 g red bell peppers\n50 g tomato paste\n80 g onion\n1 garlic clove, peeled\n1 handful of parsley (or a combination with cilantro also works well)\n30 g olive oil\nsalt and pepper to taste (we use slightly over 4 grams of salt or 3\/4 tsp)\n1 tsp Baharat \/ middle eastern spice blend\n**\n1 tsp (hot) chili oil (optional)\n*\nWe use grated zucchini \/ courgette (moisture squeezed out) as part of the vegan mixture. Like we said, we like it as much if not better than the version with meat. We also have replaced part of the bell peppers with some mushrooms (also added in the food processor and blended with the rest), which turned out very good too.\n**\nYou can use spices to make your own baharat blend, using paprika as a base (around 50%) then add a combination of ground coriander seeds, black pepper, cinnamon, cumin, cardamom, nutmeg. You can dry roast the whole spices (not the paprika, nutmeg and cinnamon) in a skillet for a few minutes, then let them cool and grind them with the other spices.\nThe shaping\nThe crust is supposed to be thinner than a (Neapolitan) pizza, so you can roll (or shape with your hands), the smaller quantity of dough to about the same size as you would the pizza. You can leave a slightly thicker rim or choose to have no rim. We like it as shown in the pictures, so ours is not super flat or thin and has a slightly thicker edge. The quantity of the spread is also more than enough to spread on the 6 lahmacun. So again, see what amount you like on your bread and you can always use any leftovers in another dish, with rice or couscous for example.\nThe baking\nWe bake the lahmacun in our small outdoor pizza oven (Roccbox) slower and at a lower temperature than we would our pizza. If possible we advice you to bake it at 300 to 350ºC \/ 570-660ºF for about 3 to 3.5 minutes. This way we get the perfect crust with a nice bite and color that we can roll up and eat ‘uit het vuistje’ (on the go) as we say in Holland.\nIf you want to bake the lahmacun in a regular household oven, preheat it at the highest possible temperature and use a pizza stone to retain heat. How long it takes also depends on your oven and settings you use.\nadditional toppings after baking\nWhen the lahmacun comes out of the oven, you can add fresh ingredients like lettuce, pieces of cucumber and tomato and garlic sauce or hot sauce. We make a garlic sauce with black garlic paste, mayonnaise and yogurt, which combines really well with the other ingredients. Then we roll up the lahmacun, take it in our hands and take a bite.\nLeftover lahmacun\nCould be you have baked more lahmacun than you can eat. We would advice to let it cool, fold it in two and place it in a bag in the freezer. Then, a few days later, you suddenly realize you can have lahmacun for lunch! Leave them to thaw as you heat up your oven to 180ºC \/ 350ºF and warm them up for around 8 minutes.","attrs_markdown":"[Skip to content](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/#primary)\n\n[Weekend Bakery](https:\/\/www.weekendbakery.com\/)\n\n- [Home](https:\/\/www.weekendbakery.com\/)\n- [Webshop](http:\/\/www.weekendbakery.com\/webshop\/nl\/)\n  - [Rijsmandjes](https:\/\/www.weekendbakery.com\/webshop\/nl\/5-rijsmandjes)\n  - [Brood bakken](https:\/\/www.weekendbakery.com\/webshop\/nl\/7-broodbak-tools)\n    - [Mixen & Mengen](https:\/\/www.weekendbakery.com\/webshop\/nl\/12-mixen)\n    - [Snijden, rollen, schrapen](https:\/\/www.weekendbakery.com\/webshop\/nl\/14-snijden-rollen-schrapen)\n    - [Rijzen & Bakken](https:\/\/www.weekendbakery.com\/webshop\/nl\/28-rijzen-bakken)\n  - [Broodbak sets](https:\/\/www.weekendbakery.com\/webshop\/nl\/18-starter-sets)\n  - [Uitstekers](https:\/\/www.weekendbakery.com\/webshop\/nl\/15-uitstekers)\n    - [Uitsteker sets](https:\/\/www.weekendbakery.com\/webshop\/nl\/27-uitsteker-sets)\n    - [Speciale XL uitstekers](https:\/\/www.weekendbakery.com\/webshop\/nl\/42-speciale-xl-uitstekers)\n    - [Dieren](https:\/\/www.weekendbakery.com\/webshop\/nl\/29-dieren)\n    - [Bloemen en planten](https:\/\/www.weekendbakery.com\/webshop\/nl\/35-bloemen-en-planten)\n    - [Transport](https:\/\/www.weekendbakery.com\/webshop\/nl\/39-transport)\n    - [Vormen](https:\/\/www.weekendbakery.com\/webshop\/nl\/32-vormen)\n    - [Lente & zomer](https:\/\/www.weekendbakery.com\/webshop\/nl\/34-lente-zomer)\n    - [Kerst & Feest](https:\/\/www.weekendbakery.com\/webshop\/nl\/33-kerst-en-winter)\n    - [Halloween](https:\/\/www.weekendbakery.com\/webshop\/nl\/36-halloween)\n    - [Overig](https:\/\/www.weekendbakery.com\/webshop\/nl\/40-overig)\n  - [Zoet bakken](https:\/\/www.weekendbakery.com\/webshop\/nl\/6-zoet-bakken)\n    - [Baking Love](https:\/\/www.weekendbakery.com\/webshop\/nl\/51-baking-love-)\n    - [Bakgereedschap](https:\/\/www.weekendbakery.com\/webshop\/nl\/17-bakgereedschap)\n    - [Papieren bakvormen](https:\/\/www.weekendbakery.com\/webshop\/nl\/19-papieren-bakvormen)\n    - [Bakvormen](https:\/\/www.weekendbakery.com\/webshop\/nl\/11-bakvormen)\n    - [Speculaasvormen en koekstempels](https:\/\/www.weekendbakery.com\/webshop\/nl\/16-speculaasvormen-en-koekstempels)\n    - [In de keuken](https:\/\/www.weekendbakery.com\/webshop\/nl\/25-in-de-keuken)\n    - [Serveren](https:\/\/www.weekendbakery.com\/webshop\/nl\/37-serveren)\n    - [Houten lepels, spatels, schepjes…](https:\/\/www.weekendbakery.com\/webshop\/nl\/45-houten-lepels-spatels-schepjes)\n- [Recipes](https:\/\/www.weekendbakery.com\/articles-index\/)\n  - [Best bread recipes](https:\/\/www.weekendbakery.com\/posts\/category\/best-bread-recipes\/)\n  - [Sweet baking](https:\/\/www.weekendbakery.com\/posts\/category\/sweet-baking\/)\n  - [Nederlandse recepten](https:\/\/www.weekendbakery.com\/posts\/category\/nl\/)\n  - [Bread baking tips](https:\/\/www.weekendbakery.com\/posts\/category\/bread-baking-tips\/)\n  - [Bread movies](https:\/\/www.weekendbakery.com\/posts\/category\/bread-movies\/)\n  - [WKB projects](https:\/\/www.weekendbakery.com\/posts\/category\/bread-blog\/)\n  - [Article index](https:\/\/www.weekendbakery.com\/articles-index\/)\n- [Info](https:\/\/www.weekendbakery.com\/articles-index\/)\n  - [Contact Us](https:\/\/www.weekendbakery.com\/contact-us\/)\n  - [Baking Conversion Tools](https:\/\/www.weekendbakery.com\/cooking-conversions\/)\n  - [Why Home Baking](https:\/\/www.weekendbakery.com\/10-reasons-4-home-baking\/)\n  - [Baking Glossary](https:\/\/www.weekendbakery.com\/bread-baking-glossary\/)\n  - [Article Index](https:\/\/www.weekendbakery.com\/articles-index\/)\n  - [Bread Scoring with the Lame \/ Brood insnijden met de Lame](https:\/\/www.weekendbakery.com\/lame\/)\n  - [Send Us Your Loaf](https:\/\/www.weekendbakery.com\/send-us-your-loaf\/)\n  - [Your Loaves\\!](https:\/\/www.weekendbakery.com\/your-loafs\/)\n- [About us](https:\/\/www.weekendbakery.com\/about-us\/)\n\n[Shop Tools](https:\/\/www.weekendbakery.com\/webshop)\n\n![](https:\/\/www.weekendbakery.com\/wp-content\/uploads\/IMG_2203.jpg)\n\n[WKB projects](https:\/\/www.weekendbakery.com\/posts\/category\/bread-blog\/)[flatbread](https:\/\/www.weekendbakery.com\/posts\/tag\/flatbread\/)[pizza](https:\/\/www.weekendbakery.com\/posts\/tag\/pizza\/)\n\n# Favorite flatbreads: The Turkish lahmacun – our style\nBy Weekend Bakers\n\n🖨️Print this article\n\n> We do not want to call this a Turkish pizza, nor will we speak of pizza as Italian lahmacun…\n\nIn these uncertain times, we see many people resort to the comforting and gratifying art of baking. We have always been baking through good and bad times, but never have we felt the significance of it more than right now.\n\nWe are lucky in many ways. Lucky in what we have and where we live here in Holland, lucky to have each other, our family, home and our garden. Like baking, a garden in which to potter around, gives stress relieve. It also gives a sense you are not that confined and a means to grow food you can use and share.\n\nWe have been writing about [our pizza adventures](https:\/\/www.weekendbakery.com\/posts\/a-new-pizza-adventure-begins\/) for a while now. We have a small outdoor pizza oven that we can use in our garden (it is called a Roccbox) and it makes wonderful pizza, pita and we are still experimenting and adding more things to use it.\n\nWe have made a bunch of Turkish lahmacun (our version of it anyway) and we now feel our method is worth sharing with you, because it is delicious.\n\n*Enjoy your (outdoor) baking\\!*\n\n[![Weekend Bakery : Turkish Lahmacun recipe](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/thumbs\/thumbs_IMG_2034.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/IMG_2034.JPG)\n\n[![Weekend Bakery : Turkish Lahmacun recipe](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/thumbs\/thumbs_IMG_2038.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/IMG_2038.JPG)\n\n[![Weekend Bakery : Turkish Lahmacun recipe](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/thumbs\/thumbs_IMG_2049.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/IMG_2049.JPG)\n\n[![Weekend Bakery : Turkish Lahmacun recipe](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/thumbs\/thumbs_IMG_2052.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/IMG_2052.JPG)\n\n[![Weekend Bakery : Turkish Lahmacun recipe](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/thumbs\/thumbs_IMG_2054.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/IMG_2054.JPG)\n***\n> Lahmacun, is pronounced as ‘lahma’joun’ and comes from the Arabic ‘lahma bi’ajeen’, which simply means ‘dough with meat’. It has a crispy thin bottom and a flavorful very thin spread of minced meat (traditionally lam) with vegetables, herbs and spices. You can also make a vegetable or vegetarian version that we find is just as delicious if not more…\n## Recipe for the dough\nFor this recipe we also use our 24 hour pizza dough as a base, but make 6 lahmacun with this amount of dough instead of 4 pizza’s and roll and bake it slightly different.\n\n## 24 hour pizza dough recipe\n| Ingredients for the Pizza Dough |   |   |\n|---|---|---|\n| makes 6 lahmacun |   |   |\n| 585 | g | Italian typo 00 pizza flour |\n| 350 | g | water |\n| 15 | g | olive oil (optional) |\n| 11 | g | sea salt |\n| 2\\.6 | g | instant yeast |\n\nOpen WKB Dough Calculator\n\n## Pizza dough method\n- Combine all ingredients in the bowl of your standing mixer and knead for 5 minutes (or knead for 10 minutes by hand).\n- Take the dough out of the bowl and onto your work surface. Knead by hand for an extra minute to give it a smooth finish.\n- Shape into a ball, place in an oiled container, cover and leave to rest for 10 minutes.\n- Now do **two** [full sets of stretch and fold](https:\/\/www.weekendbakery.com\/posts\/the-stretch-fold-method\/).\n- Place the dough back in the container and again leave to rest for 10 minutes.\n- Now do **one** [full set of stretch and fold](https:\/\/www.weekendbakery.com\/posts\/the-stretch-fold-method\/).\n- Place the dough back in the container and once again leave to rest for 10 minutes.\n- Divide the dough into 6 equal parts of around 160 grams and shape into balls.\n- place them in a container with enough room for each ball to develop and leave to ferment in the fridge\\* for around 24 hours.\n- You can take the dough out of the fridge around 1 hour before use. We find it’s easier to handle when we do this.\n\n\\*Our fridge temperature is around 6°C. The amount of yeast and hours in the fridge are based on this. But you do have a bit of leeway with this dough if you need it when planning your lahmacun baking.\n\nIf you want a different proofing time and\/or temperature and need to calculate the amount of yeast, you can [use the table found with our pizza dough recipe](https:\/\/www.weekendbakery.com\/posts\/a-pizza-adventure-part-ii-new-24h-dough-recipe\/).\n\n[![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/thumbs\/thumbs_IMG_2181.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/IMG_2181.JPG)\n\n[![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/thumbs\/thumbs_IMG_2183.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/IMG_2183.JPG)\n\n[![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/thumbs\/thumbs_IMG_2188.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/IMG_2188.JPG)\n\n[![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/thumbs\/thumbs_IMG_2192.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/IMG_2192.JPG)\n\n[![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/thumbs\/thumbs_IMG_2203.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/IMG_2203.JPG)\n## The lahmacun spread\n![](https:\/\/www.weekendbakery.com\/wp-content\/uploads\/IMG_2037-1024x683.jpg)\n\nThe combination of ingredients and the spices used is what really gives the lahmacun its unique flavor. We love this combination, but feel free to experiment and make it more or less spicy. If you want to make **a version without meat** you can use more vegetables or use a plant-based mince, but without it it is also perfectly delicious. Blitz the tomatoes, bell peppers, garlic, parsley and onion in a food processor until fine. Add the tomato paste, olive oil, salt, pepper and spice blend and the minced meat or veg option and stir with a big spoon to an even paste like consistency.\n\nIngredients for the lahmacun spread\n\nenough for 6 lahmacun\n\n120 g minced meat (lam or beef or vegan option\\*)\n\n150 g ripe tomatoes\n\n140 g red bell peppers\n\n50 g tomato paste\n\n80 g onion\n\n1 garlic clove, peeled\n\n1 handful of parsley (or a combination with cilantro also works well)\n\n30 g olive oil\n\nsalt and pepper to taste (we use slightly over 4 grams of salt or 3\/4 tsp)\n\n1 tsp Baharat \/ middle eastern spice blend**\\*\\***\n\n1 tsp (hot) chili oil (optional)\n\n> **\\***We use grated zucchini \/ courgette (moisture squeezed out) as part of the vegan mixture. Like we said, we like it as much if not better than the version with meat. We also have replaced part of the bell peppers with some mushrooms (also added in the food processor and blended with the rest), which turned out very good too.\n> \n> **\\*\\***You can use spices to make your own baharat blend, using paprika as a base (around 50%) then add a combination of ground coriander seeds, black pepper, cinnamon, cumin, cardamom, nutmeg. You can dry roast the whole spices (not the paprika, nutmeg and cinnamon) in a skillet for a few minutes, then let them cool and grind them with the other spices.\n## The shaping\nThe crust is supposed to be thinner than a (Neapolitan) pizza, so you can roll (or shape with your hands), the smaller quantity of dough to about the same size as you would the pizza. You can leave a slightly thicker rim or choose to have no rim. We like it as shown in the pictures, so ours is not super flat or thin and has a slightly thicker edge. The quantity of the spread is also more than enough to spread on the 6 lahmacun. So again, see what amount you like on your bread and you can always use any leftovers in another dish, with rice or couscous for example.\n\n## The baking\nWe bake the lahmacun in our small outdoor pizza oven (Roccbox) slower and at a lower temperature than we would our pizza. If possible we advice you to bake it at 300 to 350ºC \/ 570-660ºF for about 3 to 3.5 minutes. This way we get the perfect crust with a nice bite and color that we can roll up and eat ‘uit het vuistje’ (on the go) as we say in Holland.  \n If you want to bake the lahmacun in a regular household oven, preheat it at the highest possible temperature and use a pizza stone to retain heat. How long it takes also depends on your oven and settings you use.\n\n## additional toppings after baking\nWhen the lahmacun comes out of the oven, you can add fresh ingredients like lettuce, pieces of cucumber and tomato and garlic sauce or hot sauce. We make a garlic sauce with black garlic paste, mayonnaise and yogurt, which combines really well with the other ingredients. Then we roll up the lahmacun, take it in our hands and take a bite.\n\n![](https:\/\/www.weekendbakery.com\/wp-content\/uploads\/lahmacun2-500x492.jpg)\n\n## Leftover lahmacun\nCould be you have baked more lahmacun than you can eat. We would advice to let it cool, fold it in two and place it in a bag in the freezer. Then, a few days later, you suddenly realize you can have lahmacun for lunch! Leave them to thaw as you heat up your oven to 180ºC \/ 350ºF and warm them up for around 8 minutes.\n\n![](https:\/\/www.weekendbakery.com\/wp-content\/uploads\/IMG_2196-1024x683.jpg)\n\n## 5 thoughts on “Favorite flatbreads: The Turkish lahmacun – our style”\n1. **Eva** says:\n   \n   [November 4, 2022 at 15:31](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/#comment-657542)\n   \n   Ik heb deze al een paar keer gemaakt. Elke keer lekker. Dankjewel\\!\n   \n   [Reply](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/?replytocom=657542#respond)\n2. **Perishan Hussein** says:\n   \n   [June 8, 2021 at 18:32](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/#comment-657195)\n   \n   So the word baharat literally means spices. It refers to all of them. Which spices in specific were used? Cinnamon? Cardamom? Ginger? Turmeric? Allspice? Nutmeg? Coriander?\n   \n   Is it the 5 spice mix? The 7 spice mix? The 9 spice mix?\n   \n   If I go to a Middle Eastern grocery store and ask for baharat they will show me where the spice isle is and ask me which one in particular I am looking for. So just calling it baharat isn’t helpful. Which baharat are we talking about?\n   \n   [Reply](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/?replytocom=657195#respond)\n   1. **Weekend Bakers** says:\n      \n      [August 21, 2021 at 14:59](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/#comment-657254)\n      \n      On the tin we use it says; 43% paprika, coriander seed, black pepper, 10% cinnamon, cumin seed, cardamom, onion, garlic, nutmeg, cloves, cayenne pepper.\n      \n      [Reply](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/?replytocom=657254#respond)\n3. **Kolaylezzet** says:\n   \n   [July 5, 2020 at 13:34](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/#comment-656104)\n   \n   Your lahmacun looks delicious. There are many aspects of it as different from pizza. You seem succeeded.\n   \n   [Reply](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/?replytocom=656104#respond)\n   1. **Weekend Bakers** says:\n      \n      [July 6, 2020 at 16:54](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/#comment-656120)\n      \n      Thank you for that great compliment. Much appreciated.\n      \n      [Reply](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/?replytocom=656120#respond)\n## Share Your Thoughts [Cancel reply](https:\/\/www.weekendbakery.com\/posts\/favorite-flatbreads-the-turkish-lahmacun-our-style\/#respond)\n\n## Categories\n- [Best bread recipes](https:\/\/www.weekendbakery.com\/posts\/category\/best-bread-recipes\/)\n- [Bread baking tips](https:\/\/www.weekendbakery.com\/posts\/category\/bread-baking-tips\/)\n- [Bread movies](https:\/\/www.weekendbakery.com\/posts\/category\/bread-movies\/)\n- [Highlights](https:\/\/www.weekendbakery.com\/posts\/category\/highlights\/)\n- [Holiday Baking](https:\/\/www.weekendbakery.com\/posts\/category\/holiday-baking\/)\n- [Nederlandse recepten & tips](https:\/\/www.weekendbakery.com\/posts\/category\/nl\/)\n- [Popular Recipes](https:\/\/www.weekendbakery.com\/posts\/category\/weekend-bakery-popular-recipes\/)\n- [Seasonal 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[yeast](https:\/\/www.weekendbakery.com\/posts\/tag\/yeast\/)\n### Follow us on Social Media\n\n### Favorites\n- [De Zandhaas – Our local flour mill](http:\/\/www.molendezandhaas.nl\/ \"Our local miller produces the best quality organic flour for our breads and sweet baking. And what a beautiful mill!\")\n- [The Fresh Loaf](http:\/\/www.thefreshloaf.com\/ \"The Fresh Loaf is a community for amateur artisan bakers and bread enthusiasts.\")\n- [The Perfect Loaf](http:\/\/www.theperfectloaf.com\/ \"The perfect loaf indeed\")\n\n© 2026 Weekend Bakery. Designed with inspiration from artisanal bakers.","attrs_readable_markdown":"![](https:\/\/www.weekendbakery.com\/wp-content\/uploads\/IMG_2203.jpg)\n\nBy Weekend Bakers\n\n> We do not want to call this a Turkish pizza, nor will we speak of pizza as Italian lahmacun…\n\nIn these uncertain times, we see many people resort to the comforting and gratifying art of baking. We have always been baking through good and bad times, but never have we felt the significance of it more than right now.\n\nWe are lucky in many ways. Lucky in what we have and where we live here in Holland, lucky to have each other, our family, home and our garden. Like baking, a garden in which to potter around, gives stress relieve. It also gives a sense you are not that confined and a means to grow food you can use and share.\n\nWe have been writing about [our pizza adventures](https:\/\/www.weekendbakery.com\/posts\/a-new-pizza-adventure-begins\/) for a while now. We have a small outdoor pizza oven that we can use in our garden (it is called a Roccbox) and it makes wonderful pizza, pita and we are still experimenting and adding more things to use it.\n\nWe have made a bunch of Turkish lahmacun (our version of it anyway) and we now feel our method is worth sharing with you, because it is delicious.\n\n*Enjoy your (outdoor) baking\\!*\n\n[![Weekend Bakery : Turkish Lahmacun recipe](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/thumbs\/thumbs_IMG_2034.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/IMG_2034.JPG)\n\n[![Weekend Bakery : Turkish Lahmacun recipe](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/thumbs\/thumbs_IMG_2038.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/IMG_2038.JPG)\n\n[![Weekend Bakery : Turkish Lahmacun recipe](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/thumbs\/thumbs_IMG_2049.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/IMG_2049.JPG)\n\n[![Weekend Bakery : Turkish Lahmacun recipe](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/thumbs\/thumbs_IMG_2052.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/IMG_2052.JPG)\n\n[![Weekend Bakery : Turkish Lahmacun recipe](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/thumbs\/thumbs_IMG_2054.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-01\/IMG_2054.JPG)\n***\n> Lahmacun, is pronounced as ‘lahma’joun’ and comes from the Arabic ‘lahma bi’ajeen’, which simply means ‘dough with meat’. It has a crispy thin bottom and a flavorful very thin spread of minced meat (traditionally lam) with vegetables, herbs and spices. You can also make a vegetable or vegetarian version that we find is just as delicious if not more…\n## Recipe for the dough\nFor this recipe we also use our 24 hour pizza dough as a base, but make 6 lahmacun with this amount of dough instead of 4 pizza’s and roll and bake it slightly different.\n\n## 24 hour pizza dough recipe\n| Ingredients for the Pizza Dough |   |   |\n|---|---|---|\n| makes 6 lahmacun |   |   |\n| 585 | g | Italian typo 00 pizza flour |\n| 350 | g | water |\n| 15 | g | olive oil (optional) |\n| 11 | g | sea salt |\n| 2\\.6 | g | instant yeast |\n## Pizza dough method\n- Combine all ingredients in the bowl of your standing mixer and knead for 5 minutes (or knead for 10 minutes by hand).\n- Take the dough out of the bowl and onto your work surface. Knead by hand for an extra minute to give it a smooth finish.\n- Shape into a ball, place in an oiled container, cover and leave to rest for 10 minutes.\n- Now do **two** [full sets of stretch and fold](https:\/\/www.weekendbakery.com\/posts\/the-stretch-fold-method\/).\n- Place the dough back in the container and again leave to rest for 10 minutes.\n- Now do **one** [full set of stretch and fold](https:\/\/www.weekendbakery.com\/posts\/the-stretch-fold-method\/).\n- Place the dough back in the container and once again leave to rest for 10 minutes.\n- Divide the dough into 6 equal parts of around 160 grams and shape into balls.\n- place them in a container with enough room for each ball to develop and leave to ferment in the fridge\\* for around 24 hours.\n- You can take the dough out of the fridge around 1 hour before use. We find it’s easier to handle when we do this.\n\n\\*Our fridge temperature is around 6°C. The amount of yeast and hours in the fridge are based on this. But you do have a bit of leeway with this dough if you need it when planning your lahmacun baking.\n\nIf you want a different proofing time and\/or temperature and need to calculate the amount of yeast, you can [use the table found with our pizza dough recipe](https:\/\/www.weekendbakery.com\/posts\/a-pizza-adventure-part-ii-new-24h-dough-recipe\/).\n\n[![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/thumbs\/thumbs_IMG_2181.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/IMG_2181.JPG)\n\n[![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/thumbs\/thumbs_IMG_2183.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/IMG_2183.JPG)\n\n[![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/thumbs\/thumbs_IMG_2188.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/IMG_2188.JPG)\n\n[![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/thumbs\/thumbs_IMG_2192.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/IMG_2192.JPG)\n\n[![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/thumbs\/thumbs_IMG_2203.JPG)](https:\/\/www.weekendbakery.com\/wp-content\/gallery\/lahmacun-02\/IMG_2203.JPG)\n## The lahmacun spread\n![](https:\/\/www.weekendbakery.com\/wp-content\/uploads\/IMG_2037-1024x683.jpg)\n\nThe combination of ingredients and the spices used is what really gives the lahmacun its unique flavor. We love this combination, but feel free to experiment and make it more or less spicy. If you want to make **a version without meat** you can use more vegetables or use a plant-based mince, but without it it is also perfectly delicious. Blitz the tomatoes, bell peppers, garlic, parsley and onion in a food processor until fine. Add the tomato paste, olive oil, salt, pepper and spice blend and the minced meat or veg option and stir with a big spoon to an even paste like consistency.\n\nIngredients for the lahmacun spread\n\nenough for 6 lahmacun\n\n120 g minced meat (lam or beef or vegan option\\*)\n\n150 g ripe tomatoes\n\n140 g red bell peppers\n\n50 g tomato paste\n\n80 g onion\n\n1 garlic clove, peeled\n\n1 handful of parsley (or a combination with cilantro also works well)\n\n30 g olive oil\n\nsalt and pepper to taste (we use slightly over 4 grams of salt or 3\/4 tsp)\n\n1 tsp Baharat \/ middle eastern spice blend**\\*\\***\n\n1 tsp (hot) chili oil (optional)\n\n> **\\***We use grated zucchini \/ courgette (moisture squeezed out) as part of the vegan mixture. Like we said, we like it as much if not better than the version with meat. We also have replaced part of the bell peppers with some mushrooms (also added in the food processor and blended with the rest), which turned out very good too.\n> \n> **\\*\\***You can use spices to make your own baharat blend, using paprika as a base (around 50%) then add a combination of ground coriander seeds, black pepper, cinnamon, cumin, cardamom, nutmeg. You can dry roast the whole spices (not the paprika, nutmeg and cinnamon) in a skillet for a few minutes, then let them cool and grind them with the other spices.\n## The shaping\nThe crust is supposed to be thinner than a (Neapolitan) pizza, so you can roll (or shape with your hands), the smaller quantity of dough to about the same size as you would the pizza. You can leave a slightly thicker rim or choose to have no rim. We like it as shown in the pictures, so ours is not super flat or thin and has a slightly thicker edge. The quantity of the spread is also more than enough to spread on the 6 lahmacun. So again, see what amount you like on your bread and you can always use any leftovers in another dish, with rice or couscous for example.\n\n## The baking\nWe bake the lahmacun in our small outdoor pizza oven (Roccbox) slower and at a lower temperature than we would our pizza. If possible we advice you to bake it at 300 to 350ºC \/ 570-660ºF for about 3 to 3.5 minutes. This way we get the perfect crust with a nice bite and color that we can roll up and eat ‘uit het vuistje’ (on the go) as we say in Holland.  \n If you want to bake the lahmacun in a regular household oven, preheat it at the highest possible temperature and use a pizza stone to retain heat. How long it takes also depends on your oven and settings you use.\n\n## additional toppings after baking\nWhen the lahmacun comes out of the oven, you can add fresh ingredients like lettuce, pieces of cucumber and tomato and garlic sauce or hot sauce. We make a garlic sauce with black garlic paste, mayonnaise and yogurt, which combines really well with the other ingredients. Then we roll up the lahmacun, take it in our hands and take a bite.\n\n![](https:\/\/www.weekendbakery.com\/wp-content\/uploads\/lahmacun2-500x492.jpg)\n\n## Leftover lahmacun\nCould be you have baked more lahmacun than you can eat. We would advice to let it cool, fold it in two and place it in a bag in the freezer. Then, a few days later, you suddenly realize you can have lahmacun for lunch! Leave them to thaw as you heat up your oven to 180ºC \/ 350ºF and warm them up for around 8 minutes.\n\n![](https:\/\/www.weekendbakery.com\/wp-content\/uploads\/IMG_2196-1024x683.jpg)","meta_canonical":null}

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Boilerpipe Text	By Weekend Bakers We do not want to call this a Turkish pizza, nor will we speak of pizza as Italian lahmacun… In these uncertain times, we see many people resort to the comforting and gratifying art of baking. We have always been baking through good and bad times, but never have we felt the significance of it more than right now. We are lucky in many ways. Lucky in what we have and where we live here in Holland, lucky to have each other, our family, home and our garden. Like baking, a garden in which to potter around, gives stress relieve. It also gives a sense you are not that confined and a means to grow food you can use and share. We have been writing about our pizza adventures for a while now. We have a small outdoor pizza oven that we can use in our garden (it is called a Roccbox) and it makes wonderful pizza, pita and we are still experimenting and adding more things to use it. We have made a bunch of Turkish lahmacun (our version of it anyway) and we now feel our method is worth sharing with you, because it is delicious. Enjoy your (outdoor) baking! Lahmacun, is pronounced as ‘lahma’joun’ and comes from the Arabic ‘lahma bi’ajeen’, which simply means ‘dough with meat’. It has a crispy thin bottom and a flavorful very thin spread of minced meat (traditionally lam) with vegetables, herbs and spices. You can also make a vegetable or vegetarian version that we find is just as delicious if not more… Recipe for the dough For this recipe we also use our 24 hour pizza dough as a base, but make 6 lahmacun with this amount of dough instead of 4 pizza’s and roll and bake it slightly different. 24 hour pizza dough recipe Ingredients for the Pizza Dough makes 6 lahmacun 585 g Italian typo 00 pizza flour 350 g water 15 g olive oil (optional) 11 g sea salt 2.6 g instant yeast Pizza dough method Combine all ingredients in the bowl of your standing mixer and knead for 5 minutes (or knead for 10 minutes by hand). Take the dough out of the bowl and onto your work surface. Knead by hand for an extra minute to give it a smooth finish. Shape into a ball, place in an oiled container, cover and leave to rest for 10 minutes. Now do two full sets of stretch and fold . Place the dough back in the container and again leave to rest for 10 minutes. Now do one full set of stretch and fold . Place the dough back in the container and once again leave to rest for 10 minutes. Divide the dough into 6 equal parts of around 160 grams and shape into balls. place them in a container with enough room for each ball to develop and leave to ferment in the fridge* for around 24 hours. You can take the dough out of the fridge around 1 hour before use. We find it’s easier to handle when we do this. Our fridge temperature is around 6°C. The amount of yeast and hours in the fridge are based on this. But you do have a bit of leeway with this dough if you need it when planning your lahmacun baking. If you want a different proofing time and/or temperature and need to calculate the amount of yeast, you can use the table found with our pizza dough recipe . The lahmacun spread The combination of ingredients and the spices used is what really gives the lahmacun its unique flavor. We love this combination, but feel free to experiment and make it more or less spicy. If you want to make a version without meat you can use more vegetables or use a plant-based mince, but without it it is also perfectly delicious. Blitz the tomatoes, bell peppers, garlic, parsley and onion in a food processor until fine. Add the tomato paste, olive oil, salt, pepper and spice blend and the minced meat or veg option and stir with a big spoon to an even paste like consistency. Ingredients for the lahmacun spread enough for 6 lahmacun 120 g minced meat (lam or beef or vegan option) 150 g ripe tomatoes 140 g red bell peppers 50 g tomato paste 80 g onion 1 garlic clove, peeled 1 handful of parsley (or a combination with cilantro also works well) 30 g olive oil salt and pepper to taste (we use slightly over 4 grams of salt or 3/4 tsp) 1 tsp Baharat / middle eastern spice blend ** 1 tsp (hot) chili oil (optional) * We use grated zucchini / courgette (moisture squeezed out) as part of the vegan mixture. Like we said, we like it as much if not better than the version with meat. We also have replaced part of the bell peppers with some mushrooms (also added in the food processor and blended with the rest), which turned out very good too. ** You can use spices to make your own baharat blend, using paprika as a base (around 50%) then add a combination of ground coriander seeds, black pepper, cinnamon, cumin, cardamom, nutmeg. You can dry roast the whole spices (not the paprika, nutmeg and cinnamon) in a skillet for a few minutes, then let them cool and grind them with the other spices. The shaping The crust is supposed to be thinner than a (Neapolitan) pizza, so you can roll (or shape with your hands), the smaller quantity of dough to about the same size as you would the pizza. You can leave a slightly thicker rim or choose to have no rim. We like it as shown in the pictures, so ours is not super flat or thin and has a slightly thicker edge. The quantity of the spread is also more than enough to spread on the 6 lahmacun. So again, see what amount you like on your bread and you can always use any leftovers in another dish, with rice or couscous for example. The baking We bake the lahmacun in our small outdoor pizza oven (Roccbox) slower and at a lower temperature than we would our pizza. If possible we advice you to bake it at 300 to 350ºC / 570-660ºF for about 3 to 3.5 minutes. This way we get the perfect crust with a nice bite and color that we can roll up and eat ‘uit het vuistje’ (on the go) as we say in Holland. If you want to bake the lahmacun in a regular household oven, preheat it at the highest possible temperature and use a pizza stone to retain heat. How long it takes also depends on your oven and settings you use. additional toppings after baking When the lahmacun comes out of the oven, you can add fresh ingredients like lettuce, pieces of cucumber and tomato and garlic sauce or hot sauce. We make a garlic sauce with black garlic paste, mayonnaise and yogurt, which combines really well with the other ingredients. Then we roll up the lahmacun, take it in our hands and take a bite. Leftover lahmacun Could be you have baked more lahmacun than you can eat. We would advice to let it cool, fold it in two and place it in a bag in the freezer. Then, a few days later, you suddenly realize you can have lahmacun for lunch! Leave them to thaw as you heat up your oven to 180ºC / 350ºF and warm them up for around 8 minutes.
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We have always been baking through good and bad times, but never have we felt the significance of it more than right now. We are lucky in many ways. Lucky in what we have and where we live here in Holland, lucky to have each other, our family, home and our garden. Like baking, a garden in which to potter around, gives stress relieve. It also gives a sense you are not that confined and a means to grow food you can use and share. We have been writing about [our pizza adventures](https://www.weekendbakery.com/posts/a-new-pizza-adventure-begins/) for a while now. We have a small outdoor pizza oven that we can use in our garden (it is called a Roccbox) and it makes wonderful pizza, pita and we are still experimenting and adding more things to use it. We have made a bunch of Turkish lahmacun (our version of it anyway) and we now feel our method is worth sharing with you, because it is delicious. Enjoy your (outdoor) baking\! [![Weekend Bakery : Turkish Lahmacun recipe](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/thumbs/thumbs_IMG_2034.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/IMG_2034.JPG) [![Weekend Bakery : Turkish Lahmacun recipe](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/thumbs/thumbs_IMG_2038.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/IMG_2038.JPG) [![Weekend Bakery : Turkish Lahmacun recipe](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/thumbs/thumbs_IMG_2049.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/IMG_2049.JPG) [![Weekend Bakery : Turkish Lahmacun recipe](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/thumbs/thumbs_IMG_2052.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/IMG_2052.JPG) [![Weekend Bakery : Turkish Lahmacun recipe](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/thumbs/thumbs_IMG_2054.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/IMG_2054.JPG) * > Lahmacun, is pronounced as ‘lahma’joun’ and comes from the Arabic ‘lahma bi’ajeen’, which simply means ‘dough with meat’. It has a crispy thin bottom and a flavorful very thin spread of minced meat (traditionally lam) with vegetables, herbs and spices. You can also make a vegetable or vegetarian version that we find is just as delicious if not more… ## Recipe for the dough For this recipe we also use our 24 hour pizza dough as a base, but make 6 lahmacun with this amount of dough instead of 4 pizza’s and roll and bake it slightly different. ## 24 hour pizza dough recipe \| Ingredients for the Pizza Dough \| \| \| \|---\|---\|---\| \| makes 6 lahmacun \| \| \| \| 585 \| g \| Italian typo 00 pizza flour \| \| 350 \| g \| water \| \| 15 \| g \| olive oil (optional) \| \| 11 \| g \| sea salt \| \| 2\.6 \| g \| instant yeast \| Open WKB Dough Calculator ## Pizza dough method - Combine all ingredients in the bowl of your standing mixer and knead for 5 minutes (or knead for 10 minutes by hand). - Take the dough out of the bowl and onto your work surface. Knead by hand for an extra minute to give it a smooth finish. - Shape into a ball, place in an oiled container, cover and leave to rest for 10 minutes. - Now do two [full sets of stretch and fold](https://www.weekendbakery.com/posts/the-stretch-fold-method/). - Place the dough back in the container and again leave to rest for 10 minutes. - Now do one** [full set of stretch and fold](https://www.weekendbakery.com/posts/the-stretch-fold-method/). - Place the dough back in the container and once again leave to rest for 10 minutes. - Divide the dough into 6 equal parts of around 160 grams and shape into balls. - place them in a container with enough room for each ball to develop and leave to ferment in the fridge\* for around 24 hours. - You can take the dough out of the fridge around 1 hour before use. We find it’s easier to handle when we do this. \Our fridge temperature is around 6°C. The amount of yeast and hours in the fridge are based on this. But you do have a bit of leeway with this dough if you need it when planning your lahmacun baking. If you want a different proofing time and/or temperature and need to calculate the amount of yeast, you can [use the table found with our pizza dough recipe](https://www.weekendbakery.com/posts/a-pizza-adventure-part-ii-new-24h-dough-recipe/). [![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/thumbs/thumbs_IMG_2181.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/IMG_2181.JPG) [![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/thumbs/thumbs_IMG_2183.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/IMG_2183.JPG) [![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/thumbs/thumbs_IMG_2188.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/IMG_2188.JPG) [![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/thumbs/thumbs_IMG_2192.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/IMG_2192.JPG) [![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/thumbs/thumbs_IMG_2203.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/IMG_2203.JPG) ## The lahmacun spread ![](https://www.weekendbakery.com/wp-content/uploads/IMG_2037-1024x683.jpg) The combination of ingredients and the spices used is what really gives the lahmacun its unique flavor. We love this combination, but feel free to experiment and make it more or less spicy. If you want to make a version without meat* you can use more vegetables or use a plant-based mince, but without it it is also perfectly delicious. Blitz the tomatoes, bell peppers, garlic, parsley and onion in a food processor until fine. Add the tomato paste, olive oil, salt, pepper and spice blend and the minced meat or veg option and stir with a big spoon to an even paste like consistency. Ingredients for the lahmacun spread enough for 6 lahmacun 120 g minced meat (lam or beef or vegan option\) 150 g ripe tomatoes 140 g red bell peppers 50 g tomato paste 80 g onion 1 garlic clove, peeled 1 handful of parsley (or a combination with cilantro also works well) 30 g olive oil salt and pepper to taste (we use slightly over 4 grams of salt or 3/4 tsp) 1 tsp Baharat / middle eastern spice blend\\* 1 tsp (hot) chili oil (optional) > \*We use grated zucchini / courgette (moisture squeezed out) as part of the vegan mixture. Like we said, we like it as much if not better than the version with meat. We also have replaced part of the bell peppers with some mushrooms (also added in the food processor and blended with the rest), which turned out very good too. > > \\You can use spices to make your own baharat blend, using paprika as a base (around 50%) then add a combination of ground coriander seeds, black pepper, cinnamon, cumin, cardamom, nutmeg. You can dry roast the whole spices (not the paprika, nutmeg and cinnamon) in a skillet for a few minutes, then let them cool and grind them with the other spices. ## The shaping The crust is supposed to be thinner than a (Neapolitan) pizza, so you can roll (or shape with your hands), the smaller quantity of dough to about the same size as you would the pizza. You can leave a slightly thicker rim or choose to have no rim. We like it as shown in the pictures, so ours is not super flat or thin and has a slightly thicker edge. The quantity of the spread is also more than enough to spread on the 6 lahmacun. So again, see what amount you like on your bread and you can always use any leftovers in another dish, with rice or couscous for example. ## The baking We bake the lahmacun in our small outdoor pizza oven (Roccbox) slower and at a lower temperature than we would our pizza. If possible we advice you to bake it at 300 to 350ºC / 570-660ºF for about 3 to 3.5 minutes. This way we get the perfect crust with a nice bite and color that we can roll up and eat ‘uit het vuistje’ (on the go) as we say in Holland. If you want to bake the lahmacun in a regular household oven, preheat it at the highest possible temperature and use a pizza stone to retain heat. How long it takes also depends on your oven and settings you use. ## additional toppings after baking When the lahmacun comes out of the oven, you can add fresh ingredients like lettuce, pieces of cucumber and tomato and garlic sauce or hot sauce. We make a garlic sauce with black garlic paste, mayonnaise and yogurt, which combines really well with the other ingredients. Then we roll up the lahmacun, take it in our hands and take a bite. ![](https://www.weekendbakery.com/wp-content/uploads/lahmacun2-500x492.jpg) ## Leftover lahmacun Could be you have baked more lahmacun than you can eat. We would advice to let it cool, fold it in two and place it in a bag in the freezer. Then, a few days later, you suddenly realize you can have lahmacun for lunch! Leave them to thaw as you heat up your oven to 180ºC / 350ºF and warm them up for around 8 minutes. ![](https://www.weekendbakery.com/wp-content/uploads/IMG_2196-1024x683.jpg) ## 5 thoughts on “Favorite flatbreads: The Turkish lahmacun – our style” 1. Eva says: [November 4, 2022 at 15:31](https://www.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/#comment-657542) Ik heb deze al een paar keer gemaakt. Elke keer lekker. Dankjewel\! [Reply](https://www.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/?replytocom=657542#respond) 2. Perishan Hussein says: [June 8, 2021 at 18:32](https://www.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/#comment-657195) So the word baharat literally means spices. It refers to all of them. Which spices in specific were used? Cinnamon? Cardamom? Ginger? Turmeric? Allspice? Nutmeg? Coriander? Is it the 5 spice mix? The 7 spice mix? The 9 spice mix? If I go to a Middle Eastern grocery store and ask for baharat they will show me where the spice isle is and ask me which one in particular I am looking for. So just calling it baharat isn’t helpful. Which baharat are we talking about? [Reply](https://www.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/?replytocom=657195#respond) 1. Weekend Bakers says: [August 21, 2021 at 14:59](https://www.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/#comment-657254) On the tin we use it says; 43% paprika, coriander seed, black pepper, 10% cinnamon, cumin seed, cardamom, onion, garlic, nutmeg, cloves, cayenne pepper. [Reply](https://www.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/?replytocom=657254#respond) 3. Kolaylezzet says: [July 5, 2020 at 13:34](https://www.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/#comment-656104) Your lahmacun looks delicious. There are many aspects of it as different from pizza. You seem succeeded. [Reply](https://www.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/?replytocom=656104#respond) 1. Weekend Bakers** says: [July 6, 2020 at 16:54](https://www.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/#comment-656120) Thank you for that great compliment. Much appreciated. 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Readable Markdown	![](https://www.weekendbakery.com/wp-content/uploads/IMG_2203.jpg) By Weekend Bakers > We do not want to call this a Turkish pizza, nor will we speak of pizza as Italian lahmacun… In these uncertain times, we see many people resort to the comforting and gratifying art of baking. We have always been baking through good and bad times, but never have we felt the significance of it more than right now. We are lucky in many ways. Lucky in what we have and where we live here in Holland, lucky to have each other, our family, home and our garden. Like baking, a garden in which to potter around, gives stress relieve. It also gives a sense you are not that confined and a means to grow food you can use and share. We have been writing about [our pizza adventures](https://www.weekendbakery.com/posts/a-new-pizza-adventure-begins/) for a while now. We have a small outdoor pizza oven that we can use in our garden (it is called a Roccbox) and it makes wonderful pizza, pita and we are still experimenting and adding more things to use it. We have made a bunch of Turkish lahmacun (our version of it anyway) and we now feel our method is worth sharing with you, because it is delicious. Enjoy your (outdoor) baking\! [![Weekend Bakery : Turkish Lahmacun recipe](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/thumbs/thumbs_IMG_2034.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/IMG_2034.JPG) [![Weekend Bakery : Turkish Lahmacun recipe](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/thumbs/thumbs_IMG_2038.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/IMG_2038.JPG) [![Weekend Bakery : Turkish Lahmacun recipe](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/thumbs/thumbs_IMG_2049.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/IMG_2049.JPG) [![Weekend Bakery : Turkish Lahmacun recipe](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/thumbs/thumbs_IMG_2052.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/IMG_2052.JPG) [![Weekend Bakery : Turkish Lahmacun recipe](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/thumbs/thumbs_IMG_2054.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-01/IMG_2054.JPG) * > Lahmacun, is pronounced as ‘lahma’joun’ and comes from the Arabic ‘lahma bi’ajeen’, which simply means ‘dough with meat’. It has a crispy thin bottom and a flavorful very thin spread of minced meat (traditionally lam) with vegetables, herbs and spices. You can also make a vegetable or vegetarian version that we find is just as delicious if not more… ## Recipe for the dough For this recipe we also use our 24 hour pizza dough as a base, but make 6 lahmacun with this amount of dough instead of 4 pizza’s and roll and bake it slightly different. ## 24 hour pizza dough recipe \| Ingredients for the Pizza Dough \| \| \| \|---\|---\|---\| \| makes 6 lahmacun \| \| \| \| 585 \| g \| Italian typo 00 pizza flour \| \| 350 \| g \| water \| \| 15 \| g \| olive oil (optional) \| \| 11 \| g \| sea salt \| \| 2\.6 \| g \| instant yeast \| ## Pizza dough method - Combine all ingredients in the bowl of your standing mixer and knead for 5 minutes (or knead for 10 minutes by hand). - Take the dough out of the bowl and onto your work surface. Knead by hand for an extra minute to give it a smooth finish. - Shape into a ball, place in an oiled container, cover and leave to rest for 10 minutes. - Now do two [full sets of stretch and fold](https://www.weekendbakery.com/posts/the-stretch-fold-method/). - Place the dough back in the container and again leave to rest for 10 minutes. - Now do one** [full set of stretch and fold](https://www.weekendbakery.com/posts/the-stretch-fold-method/). - Place the dough back in the container and once again leave to rest for 10 minutes. - Divide the dough into 6 equal parts of around 160 grams and shape into balls. - place them in a container with enough room for each ball to develop and leave to ferment in the fridge\* for around 24 hours. - You can take the dough out of the fridge around 1 hour before use. We find it’s easier to handle when we do this. \Our fridge temperature is around 6°C. The amount of yeast and hours in the fridge are based on this. But you do have a bit of leeway with this dough if you need it when planning your lahmacun baking. If you want a different proofing time and/or temperature and need to calculate the amount of yeast, you can [use the table found with our pizza dough recipe](https://www.weekendbakery.com/posts/a-pizza-adventure-part-ii-new-24h-dough-recipe/). [![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/thumbs/thumbs_IMG_2181.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/IMG_2181.JPG) [![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/thumbs/thumbs_IMG_2183.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/IMG_2183.JPG) [![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/thumbs/thumbs_IMG_2188.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/IMG_2188.JPG) [![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/thumbs/thumbs_IMG_2192.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/IMG_2192.JPG) [![Favorite flatbreads - The Turkish lahmacun Weekend Bakery style](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/thumbs/thumbs_IMG_2203.JPG)](https://www.weekendbakery.com/wp-content/gallery/lahmacun-02/IMG_2203.JPG) ## The lahmacun spread ![](https://www.weekendbakery.com/wp-content/uploads/IMG_2037-1024x683.jpg) The combination of ingredients and the spices used is what really gives the lahmacun its unique flavor. We love this combination, but feel free to experiment and make it more or less spicy. If you want to make a version without meat* you can use more vegetables or use a plant-based mince, but without it it is also perfectly delicious. Blitz the tomatoes, bell peppers, garlic, parsley and onion in a food processor until fine. Add the tomato paste, olive oil, salt, pepper and spice blend and the minced meat or veg option and stir with a big spoon to an even paste like consistency. Ingredients for the lahmacun spread enough for 6 lahmacun 120 g minced meat (lam or beef or vegan option\) 150 g ripe tomatoes 140 g red bell peppers 50 g tomato paste 80 g onion 1 garlic clove, peeled 1 handful of parsley (or a combination with cilantro also works well) 30 g olive oil salt and pepper to taste (we use slightly over 4 grams of salt or 3/4 tsp) 1 tsp Baharat / middle eastern spice blend\\* 1 tsp (hot) chili oil (optional) > \*We use grated zucchini / courgette (moisture squeezed out) as part of the vegan mixture. Like we said, we like it as much if not better than the version with meat. We also have replaced part of the bell peppers with some mushrooms (also added in the food processor and blended with the rest), which turned out very good too. > > \\**You can use spices to make your own baharat blend, using paprika as a base (around 50%) then add a combination of ground coriander seeds, black pepper, cinnamon, cumin, cardamom, nutmeg. You can dry roast the whole spices (not the paprika, nutmeg and cinnamon) in a skillet for a few minutes, then let them cool and grind them with the other spices. ## The shaping The crust is supposed to be thinner than a (Neapolitan) pizza, so you can roll (or shape with your hands), the smaller quantity of dough to about the same size as you would the pizza. You can leave a slightly thicker rim or choose to have no rim. We like it as shown in the pictures, so ours is not super flat or thin and has a slightly thicker edge. The quantity of the spread is also more than enough to spread on the 6 lahmacun. So again, see what amount you like on your bread and you can always use any leftovers in another dish, with rice or couscous for example. ## The baking We bake the lahmacun in our small outdoor pizza oven (Roccbox) slower and at a lower temperature than we would our pizza. If possible we advice you to bake it at 300 to 350ºC / 570-660ºF for about 3 to 3.5 minutes. This way we get the perfect crust with a nice bite and color that we can roll up and eat ‘uit het vuistje’ (on the go) as we say in Holland. If you want to bake the lahmacun in a regular household oven, preheat it at the highest possible temperature and use a pizza stone to retain heat. How long it takes also depends on your oven and settings you use. ## additional toppings after baking When the lahmacun comes out of the oven, you can add fresh ingredients like lettuce, pieces of cucumber and tomato and garlic sauce or hot sauce. We make a garlic sauce with black garlic paste, mayonnaise and yogurt, which combines really well with the other ingredients. Then we roll up the lahmacun, take it in our hands and take a bite. ![](https://www.weekendbakery.com/wp-content/uploads/lahmacun2-500x492.jpg) ## Leftover lahmacun Could be you have baked more lahmacun than you can eat. We would advice to let it cool, fold it in two and place it in a bag in the freezer. Then, a few days later, you suddenly realize you can have lahmacun for lunch! Leave them to thaw as you heat up your oven to 180ºC / 350ºF and warm them up for around 8 minutes. ![](https://www.weekendbakery.com/wp-content/uploads/IMG_2196-1024x683.jpg)
Shard	182 (laksa)
Root Hash	18194361664299142582
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