Homemade Turkish Lahmacun

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Turkish Lahmacun

Prep Time: 30 minutes
Cook Time: 10 minutes
Resting Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 433kcal


For dough:

  • 1 cup water
  • 2 ½ cup all-purpose flour
  • ½ tsp salt

For topping:

  • ½ lb medium fat ground beef
  • 1 red sweet Marconi pepper cored and seeded
  • 3 long green pepper cored and seeded
  • ½ handful of parsley
  • 2 small tomatoes peeled
  • 1 garlic clove
  • 1 onion
  • ½ cup vegetable oil
  • 1 tbsp tomato paste
  • ¼ tsp red pepper flakes
  • ¼ tsp cayenne
  • ¼ tsp salt
  • ¼ tsp pepper


  • Pulse the red pepper, green pepper, onion, garlic cloves, and parsley until all the ingredients turn the homogenous mixture into a food processor.
  • Add the tomato paste, spices, and salt to the mixture.
  • Add the minced beef to the mixture, and combine them well. Rest in the refrigerator for at least an hour.
  • Combine the flour, water, and salt. Knead the dough in a stand mixer with a hook attachment, or using by hand until it reaches a smooth texture.
  • Divide the dough into 8 equal parts and roll out the size of the non-stick pan you will cook the lahmacuns.
  • Spread the minced beef mixture onto the rolled dough.
  • Heat the non-stick pan over medium-low heat. Put the lahmacuns into the pan and close the lid. Cook until golden brown.
  • Enjoy!



Calories: 433kcal | Carbohydrates: 71g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 519mg | Potassium: 675mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1013IU | Vitamin C: 106mg | Calcium: 48mg | Iron: 6mg

Tips, Notes & Substitutes:

It’s the perfect blend of flavorful and healthy and is sure to become a new favorite in your household. Here are a few substitutes, notes, and tips to help you make the perfect Turkish lahmacun:

  • You can use flours other than plain flour, but you may need to increase the amount of water.
  • Water must be at room temperature.
  • Start on low heat when cooking, and dust the flour at the bottom of the pan just before cooking, so you eliminate the possibility of sticking.
  • If the minced beef mixture becomes too juicy while resting, drain it.
  • You can use a pizza board while transferring the lahmacun to the pan.
  • Don’t be afraid that You will not cook the ground beef; it cooks well in that time.
  • You may want to bake it in the oven, but be wary that it may be very dry. If you have a pizza stone, you can cook it using it. Since it will cook in a shorter time with pizza stone, so it will not dry out.
  • You can also make vegan/vegetarian options if you don’t eat meat.
  • You can substitute ground beef for lamb if you can’t use the beef.
  • Lahmacun is typically served with a lemon wedge and some chopped parsley. Feel free to get creative with your toppings and add whatever you like!
  • Leftover lahmacun makes a great next-day lunch. Just wrap it up in a piece of foil and reheat it. 
  • The dough should be thin and crispy.
  • Leftover lahmacun can be stored in the fridge for up to a week. Reheat in a hot pan or on a hot griddle before serving.

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