Description
This Easy Lahmacun recipe features a thin, crispy flatbread topped with a flavorful mixture of ground lamb or beef, fresh vegetables, and aromatic spices. Baked quickly to perfection, this Turkish-style pizza is a delicious, savory treat that’s perfect for a quick dinner or snack. The recipe includes a simple homemade topping using fresh red pepper, shallots, parsley, and a blend of spices, all combined with tomato paste and olive oil, spread thinly over store-bought pizza dough and baked until crispy and golden.
Ingredients
Scale
Dough
- 1/2 lb uncooked store-bought organic pizza dough
Topping
- 1/2 sweet red pepper, cored and cut into chunks
- 1 shallot, halved
- 2 garlic cloves, peeled
- 1/2 oz fresh parsley leaves with some stem
- 7 oz ground lamb or ground beef
- 1 tsp smoked paprika
- 1 tsp ground allspice
- 1/2 tsp ground cumin
- 1/2 tsp Aleppo-style pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 4 tbsp tomato paste
- 2 tbsp Private Reserve Greek extra virgin olive oil
- Lemon wedges for serving
Instructions
- Preheat Oven: Heat the oven to 450°F and adjust the oven rack to the middle position to ensure even baking.
- Prepare Meat Mixture: In a food processor bowl fitted with a blade, combine red peppers, shallot, garlic, and parsley. Pulse several times until finely chopped. Add ground lamb or beef, spices (smoked paprika, allspice, cumin, Aleppo pepper, cinnamon, cayenne, salt), tomato paste, and olive oil. Pulse about 8 to 10 times until the mixture is well-combined but still has texture.
- Prepare Baking Sheets: Line two large rimmed baking sheets with parchment paper to prevent sticking and allow easy transfer of lahmacun.
- Divide Dough and Roll Out: Portion the pizza dough into 4 equal balls, about 2 oz each. On a floured surface, roll each ball into an 8 or 9-inch thin disk.
- Assemble Lahmacun: Place a dough disk on a prepared baking sheet. Spread 3–4 tablespoons of the meat topping evenly over the dough, leaving a thin border around the edges.
- Bake: Bake each lahmacun in the preheated oven for 5 to 7 minutes, or until the dough is crisp around the edges and the topping is cooked through.
- Repeat: Repeat spreading topping and baking with remaining dough and topping.
- Serve: Squeeze fresh lemon juice over the lahmacun and serve hot or at room temperature. Optionally, accompany with fresh herbs or a salad.
Notes
- If you prefer stovetop cooking, you can cook rolled lahmacun in a hot non-stick skillet over medium heat for 3-5 minutes each side until cooked and slightly crispy.
- Adjust spice levels by varying the cayenne pepper and Aleppo pepper quantity.
- Serve with fresh lemon wedges to add brightness just before eating.
- Lahmacun is best enjoyed fresh but can be reheated briefly in the oven or on a skillet.
