Lahmacun Recipe (Easy Turkish Pizza) Recipe
Traditional Turkish Lahmacun, often called Turkish pizza, features a thin, crispy dough topped with a flavorful ground meat mixture seasoned with a blend of spices, fresh vegetables, and tangy pomegranate molasses. This easy homemade recipe guides you through prepping a spiced beef topping, stretching and cutting the dough into small pieces, and baking to perfection for a delicious, authentic Middle Eastern flatbread snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings (approximately 40 small lahmacun pieces)
- Category: Appetizer
- Method: Baking
- Cuisine: Turkish
Ingredients
Meat Mixture
- 1 pound ground beef, bison, or lamb
- 1 medium onion
- 2 cloves garlic, peeled
- 1 celery rib
- 1 teaspoon Diamond Crystal kosher salt
- Several grinds of freshly cracked black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- 2 ounces tomato paste (half a tube)
- 1 teaspoon pomegranate molasses (optional)
- 1 teaspoon lemon juice
- 1 tablespoon pine nuts (optional)
Dough & Assembly
- 1 pound pizza dough (room temperature, ideally rolled out)
- Olive oil (for greasing the baking sheet)
- 1 teaspoon chopped fresh cilantro leaves (or parsley or mint)
- 2 teaspoons runny natural tahini (to drizzle)
Instructions
- Prep: Place the oven rack in the middle or just above the middle of the oven and preheat to 450°F (230°C). Line a large baking sheet with foil and generously grease it with olive oil. In a small food processor, mince the onion, garlic, and celery into a fine paste. In a small bowl, mix together all the spices, salt, and pepper.
- Make the meat mixture: In a medium bowl, place the ground meat. Sprinkle the spice mix evenly over the meat. Add the minced vegetable paste, tomato paste, pomegranate molasses (if using), and lemon juice. Mix everything thoroughly by hand, using disposable gloves if you prefer.
- Prepare the dough: Spread out the prepared dough on a clean surface. Cover any dough you are not working on to prevent drying. Stretch the dough gently until it is about 1/8 inch thick. Using a metal dough cutter or a large knife, cut the dough into rectangles about 2x3 inches or triangles if desired. Arrange the dough pieces on the oiled baking sheet, spaced apart but close enough since they won't expand much. You'll have approximately 40 small pieces.
- Assemble: Place a heaping tablespoon of the raw meat mixture onto each dough piece. Gently flatten to about 1/3 inch thickness, leaving a small border around the edges uncoated. Sprinkle a few pine nuts on each if using, pressing them lightly to adhere.
- Cook: Bake the lahmacun on the prepared baking sheet in the preheated oven for 12-15 minutes or until the dough edges and bottom turn golden brown. The darker the color, the crispier the dough will be.
- Serve: Let the baked lahmacun cool on the baking sheet for a few minutes before transferring with a spatula. Garnish with a thin drizzle of tahini and a sprinkle of chopped cilantro. Serve warm.
- Additional dough handling: If starting with a ball of dough, divide it into thirds and cover two portions while working with one on a lightly oiled surface. Stretch the dough by gently pulling and pressing with fingers until about 1/8 inch thick, shaped as a square or rectangle.
Notes
- Using pomegranate molasses is optional but adds a delightful tangy sweetness.
- Fresh herbs like cilantro, parsley, or mint can be used based on preference.
- Ensure the dough is thin for a crispier texture; thicker dough will be softer and chewier.
- If pine nuts are unavailable, you may omit them or substitute with chopped walnuts or almonds.
- Wearing food-safe disposable gloves while mixing raw meat can help keep hands clean and maintain hygiene.
- For best results, use a high-heat tolerant baking sheet or preheated pizza stone for a crispier bottom crust.
