Turkish Lahmacun

Homemade Turkish Lahmacun (or Lahmajun-Lahmajoun) is a super-thin crispy flatbread topped with minced beef or lamb mixed with vegetables, herbs, and spices. You can find this popular street / fast food everywhere in Turkey, in restaurants, cafes, and fast-food shops.

Lahmacun (or Lahmajoun) wrap made with fresh parsley leaves, a few slices of red onions, and a squeeze of fresh lemon juice is the perfect lunchtime snack!

Jump to:

• What Is Lahmacun and Where It Comes From?
• What Is The Difference Between Turkish Lahmacun and Pizza?
• Why This Recipe Works?
• Ingredients and Substitutes
• Step-by-Step Instructions
• How to Eat Turkish Lahmacun (or Lahmajun-Lahmajoun)?
• Top Tips From the Chef
• Recipe FAQs
• Related Recipes
• Turkish Lahmacun

If you love street food, you might also want to have a look at my other recipes such as Izmir Kumru - Turkish Sandwich, Thai Chicken Satay with Peanut Sauce, and Tantuni.

What Is Lahmacun and Where It Comes From?

Lahmacun is a type of super thin crispy flatbread topped with a delicious filling made of minced meat, onions, peppers, and tomatoes. It can be described as flatbread with spicy ground meat.

Lahmacun is similar to Kiymali Turkish Pide but the dough is thinner and it is shaped round instead of a boat shape.

This popular fast food has been cooked in the Middle East since medieval times. Even though there is no clear evidence about where it was invented, they are popular in countries formerly parts of the Ottoman Empire, especially Turkey, Lebanon, Armenia, Syria, and Iraq. 

What Is The Difference Between Turkish Lahmacun and Pizza?

Lahmacun is often called "Turkish pizza" or "Lahmacun pizza" in Western countries. The only similarity between a pizza and a lahmacun is their round shape.

Unlike pizza, lahmacun doesn't have any cheese as a topping and the crust is thinner. Also, lahmacun is only topped with minced meat while the toppings for pizza are endless.

You can wrap or fold the lahmacun and eat it like a burrito but pizza is generally sliced before eating.

Lahmacun cooks in a few minutes and is quick to eat. It’s filling without being as heavy as pizza.

Why This Recipe Works?

• It is easy to make Homemade Turkish Lahmacun with step-by-step instructions and the video attached to the recipe card.

• You can make this famous street food in your kitchen without needing a wood oven.

• Lahmacun (or Lahmajun-Lahmajoun) is made with a very simple non-yeast dough.

• You can serve them for dinner as a main course or you can make them smaller and serve them as an appetizer.

Ingredients and Substitutes

• Strong white flour - It is also known as strong bread flour. It is made from hard wheat varieties and contains more gluten than other types of flour. It gives some elasticity to the dough which makes it easier to roll out.

• Minced beef or lamb - You can use beef or lamb, or a mixture of both. Try and use fatty meat, with a minimum of 15-20% fat. Lamb mince is naturally fatty but if using beef, or a mixture, make sure your beef mince isn’t lean. If you only have lean beef, add a tablespoon of olive oil to your filling to help it to stick to the dough.

• Turkish green peppers - They are usually mild but some of them can be quite hot. Always check the spiciness before using them and don't use any extra chili or chili flakes if you don't want overly hot lahmacuns. You can replace them with bell pepper or Spanish Padron peppers.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon .

• Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops. You can also buy it from Amazon . Alternatively, you can omit it and use the same amount of tomato paste.

• Parsley - It is possibly the best herb to pair with lahmacun. Try and use fresh flatleaf parsley for both the lahmacun filling and for lahmacun wraps.

Please see the recipe card below for exact quantities.

Step-by-Step Instructions

Making your homemade lahmacun is easier than you think. To achieve the best results, you need to follow a few simple steps:

Prepare the Dough

This simple dough needs only 4 ingredients and yeast is not one of them! If you don't feel confident working with yeast, this is the perfect recipe for you.

To make the dough, place the water, olive oil, and salt in a bowl and mix them until combined.

Use a stand mixer if you prefer. Sift the flour, add gradually to the bowl and knead the dough. Use the dough hook if you are using your stand mixer.

Add enough flour to have the dough come together and form a soft and slightly sticky dough. 

Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore. 

Once the dough is smooth, divide it into 6 balls (approximately 90 grams each) and place them on a lightly floured tray or worktop. 

Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes.

This step is necessary for the dough to relax and makes it easier to roll out. Prepare lahmacun filling while the dough is resting.

Prepare the Filling

Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor.

Finely chop them using the pulse function. Be careful at this stage not to turn them into purée. Alternatively, you can finely chop them using a sharp knife.

Transfer the vegetables to a bowl and add the mince, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt.

Mix well until all combined into a smooth mixture that is easy to spread.

Cooking The Lahmacun In The Oven

The traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven or even on a stovetop. I will explain both methods so that you can pick which method is easier for you.

Preheat the oven to 230° C (450° F) and line a large sheet tray with parchment paper. Roll out the dough balls into thin circles size 25 cm (9 ½") Ø. You can fit 2 on a large sheet tray or 1 on a small one. 

Place 2 dough circles on a large sheet tray. Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. 

Gently press on the filling to make sure it sticks to the dough. Repeat the same with the remaining dough circles and filling.

Transfer the sheet tray to the hot oven. If you have 2 baking sheet trays, you can bake them together.

Rotate them halfway through the baking time as the top usually bakes faster than the bottom. Bake them for 10 to 12 minutes or until they are crispy on the outside and the filling is thoroughly cooked. 

Transfer them to a large plate and cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking.

Covering them will help to keep the lahmacuns warm, and also it will soften them enough for you to be able to roll them into wraps.

Cooking The Lahmacun On The Stove

Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10")Ø or bigger.

Roll out a dough ball into a thin circle size of 25 cm (9 ½") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.

Gently place the dough circle in the hot pan. Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press on the filling to make sure it sticks to the dough.

Cover the pan with the lid and cook it for 12 to 14 minutes or until you see some brown spots at the bottom. Transfer it to a large plate and repeat the same for the remaining dough balls.

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

How to Eat Turkish Lahmacun (or Lahmajun-Lahmajoun)?

Lahmacun is not only a snack, but it is also perfect to serve as a meal for lunch, dinner, or as an appetizer.
The most common way to eat it is with fresh parsley leaves, red onion, tomato & cucumber slices, and a generous squeeze of lemon juice.

You can either eat it wrapped with a salad like a burrito or slice it like a pizza.
I also quite like to add a good pinch of flaked chili (pul biber) on top of my Lahmacun.

If you want to serve Lahmacun as a meal, it is best to serve it with a bowl of soup such as Turkish Lentil Soup, Red Pepper and Tomato Soup, or Ezogelin Corbasi.

Top Tips From the Chef

• Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough.

• Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it.

• Let the dough balls rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. 

Recipe FAQs

Related Recipes

For more scrumptious Turkish pastries, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Lahmacun as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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