Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1 ½ tsp cane sugar
- 2 tsp dried instant yeast
- 1 cup lukewarm water
For the Meat Mixture
- ½ pound ground beef or lamb
- ⅓ cup small-diced red bell pepper (packed)
- ½ cup small-diced onion (lightly packed)
- ⅓ cup finely chopped parsley (lightly packed)
- 2 cloves garlic, finely chopped
- 1 tsp dried oregano
- ½ tsp dried mint
- 1 tsp cumin
- ½ tsp kosher salt (non-iodized)
- ¼ tsp ground black pepper
- 2 tbsp Turkish red pepper paste, scraped and leveled
- ⅔ cup water
- ½ tsp kosher salt
Instructions
- Make the Dough: In a large mixing bowl, combine the flour, kosher salt, cane sugar, and dried instant yeast. Mix thoroughly, then gradually add lukewarm water while stirring until a dough starts to form. Transfer onto a floured surface and knead vigorously for five minutes, dusting with extra flour as needed. Cover the dough with a cloth or plastic wrap and let it rise at room temperature for one hour or until doubled in size.
- Prepare the Seasoned Meat Mixture: In a large bowl, add ground beef or lamb, diced red bell pepper, onion, parsley, garlic, dried oregano, dried mint, cumin, kosher salt, black pepper, Turkish red pepper paste, and water. Mix the ingredients thoroughly by hand for five minutes until well combined and fragrant with onion and garlic aroma. Set aside until ready to use.
- Roll and Shape the Dough: Preheat your oven to 500°F (260°C). Once the dough has risen, divide it into six equal pieces. On a floured surface, roll out one piece of dough at a time into a thin circle, flattening the edges but avoiding puffiness, resembling a thin flatbread. Dust off excess flour from the surface.
- Assemble Lahmacun: Transfer the rolled dough onto a nonstick baking sheet—do not use parchment paper as it will burn. Evenly spread about 4 tablespoons of the meat mixture across the dough surface using your fingertips, covering close to the edges. Lightly wet any spots the meat doesn’t reach with meat juices to promote even browning of the edges.
- Bake: Place the baking sheet in the preheated oven and bake for 6-8 minutes without opening the oven door. Use the oven light to check doneness. The edges should turn crisp and golden.
- Serve: Remove from oven and transfer the lahmacun onto a heat-safe serving tray or pizza stone. Repeat the rolling, assembling, and baking process with the remaining dough pieces. Serve with freshly chopped onion salad, extra parsley sprigs, and lemon wedges for squeezing over the top.
Notes
- Do not use iodized salt for the dough or meat mixture; use kosher salt for best flavor and texture.
- Avoid using parchment paper on the baking sheet as it will burn at high oven temperatures.
- Be patient when rolling out the dough thinly to achieve the perfect crispness.
- Press the meat mixture gently without creating holes in the dough to avoid drying out.
- The high oven temperature is key to obtaining crispy edges and quick baking.
- Allowing the dough to rise fully will ensure a lighter texture despite the thin crust.
- Use fresh lemon wedges when serving for added brightness and authenticity.
- Prep Time: 1 hr 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Turkish
