Crispy Turkish Flatbread with Meat (Lahmacun)
Calories: 386.3|Fat: 17.4|Carbohydrates: 43.5|Protein: 13.4
| 40 minutes
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Turkish Flatbread with Meat (Lahmacun) is a thin, crispy bread topped with seasoned minced meat, fresh veggies, and spices. Perfect homemade street food!
Crispy Turkish Flatbread with Meat (Lahmacun)
Turkish Flatbread with Meat (Lahmacun) is a thin, crispy bread topped with seasoned minced meat, fresh veggies, and spices. Perfect homemade stre…
Why You’ll Like It
Lahmacun is the perfect balance of crispy, thin flatbread and a flavourful, spiced topping. This is why you’ll like it:
- It’s quick to make, light yet satisfying, and incredibly versatile — it’s a lunchbox favourite but you can enjoy it also as a snack or dinner.
- Plus, it’s easy to customize with fresh herbs, a squeeze of lemon, or a drizzle of yoghurt sauce.
- You’ll fall for this Middle Eastern classic if you love making homemade pizza or flatbreads!
- And if you’re feeling adventurous, try the Turkish Beyti Kebab — spiced meat wrapped in flatbread, baked, and served with tomato sauce and yoghurt!
Tips for Perfect Lahmacun
- Meal Planning:
- This recipe yields 6 ultra-thin smaller flatbreads. Alternatively, you can do 3 larger flatbreads and take a half each!
- Make ahead:
- Let the meat mixture rest in the fridge to allow the flavours to develop.
- To save some prep time you can prepare the filling a day in advance and store it in the fridge — assemble and bake when ready.
- Baking:
- Ensure the oven is fully preheated for the crispiest base.
What You Need
FOR THE DOUGH:
- 2½ cups flour
- 1 cup water
- ½ tsp salt
- ¼ tsp sugar
FOR THE LAHMACUN FILLING:
- 50 g oil
- 250 g fatty ground beef
- 1 onion, finely chopped (optional)
- ½ tbsp pepper paste
- ½ tbsp tomato paste
- ¼ tsp chili pepper
- 1 bunch parsley, finely chopped
- 1 tomato, grated
- ½ tsp salt
- ½ tsp red pepper powder
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- 25 ml water
FOR GARNISH (Optional):
- 4 tbsp Greek yogurt
- ½ tbsp onions
- 1 lemon, sliced
- 1 bunch parsley
Saving the Turkish Flatbread With Meat For Later
- Make Ahead: You can prepare the filling a day in advance and store it in the fridge — just assemble and bake when ready.
- Refrigerate: Store leftover lahmacun in an airtight container in the fridge for up to 3 days. Reheat in the oven or a dry skillet to keep the crust crispy.
- Freeze: Stack cooled lahmacun with parchment paper in between, wrap tightly in foil, and freeze for up to 2 months. Reheat straight from frozen at 180°C (350°F) until warmed through.
Serving The Turkish flat bread with Minced Meat
- Serve your homemade lahmacun with fresh sumac onions, parsley, and a squeeze of lemon.
- Pair it with a refreshing ayran (Turkish yoghurt drink) for an authentic Turkish meal.
- While delicious, lahmacun contains a good amount of carbohydrates from the dough and fats from the minced meat and oil. To balance your meal, serve it with a generous portion of fresh greens and lighter meals throughout the day. Always consult a nutritionist for personalized dietary advice.
Health Info
- Calories: 386.3
- Sugar: 2.2
- Sodium: 458.8
- Fat: 17.4
- Carbohydrates: 43.5
- Fiber: 2.7
- Protein: 13.4
Traditional Turkish Flat Bread with Minced Meat
Fat: 17.4|Carbohydrates: 43.5|Protein: 13.4
Description
Turkish Flatbread with Meat (Lahmacun) is a thin, crispy bread topped with seasoned minced meat, fresh veggies, and spices. Perfect homemade street food!
Ingredients
IngredientsFor the Dough:
- 2½ cups flour
- 1 cup of water
- ½ tsp of salt
- ¼ tsp of sugar
For the Lahmacun Filling:
- 50 g oil
- 250 g fatty ground beef
- 1 onion finely chopped (optional)
- ½ tbsp pepper paste
- ½ tbsp tomato paste
- ¼ tsp chili pepper
- 1 bunch of parsley finely chopped
- 1 tomato grated
- ½ tsp salt
- ½ tsp red pepper powder
- 1 red pepper finely chopped
- 1 green pepper finely chopped
- 25 ml water
Garnish
- 4 tbsp Greek yoghurt optional
- ½ tbsp onions optional
- 1 lemon optional
- 1 bunch parsley optional
Instructions
Prepare the Filling:
- Add the red pepper, green pepper, onion, and tomato to a food processor. Blend until fully pureed.
- Add the parsley and pulse for another 10 seconds.
- Mix in the pepper paste, tomato paste, oil, and water. Finally, add the minced beef and knead well until the mixture reaches a liquid-like consistency. If it feels too thick, add a little more water.
- Let the mixture rest in the refrigerator for a while if you have time—this enhances the flavors.
Making the Dough:
- Pour the water into a bowl, add the salt and sugar, and stir well.
- Gradually add the flour while mixing. Knead until the dough reaches medium firmness.
- Shape the dough into a cylinder and divide it into equal portions. For evenly sized lahmacuns, ensure the dough portions are the same weight. Let the dough rest briefly.
- Roll out each dough portion to the size of a dinner plate, keeping it as thin as possible.
Assemble and Bake
- Preheat your oven to 250°C (482°F) with the fan and top and bottom heat on. Ensure it’s well-heated.
- Spread a generous amount of the filling over each rolled-out dough round.
- Place the lahmacun on baking paper and cook on the bottom rack of the oven for 7–10 minutes until the bottom is golden brown.
- Optionally garnish the Turkish flatbread with sumac onions and parsley and a drizzle of Greek Yoghurt
Recipe Notes:
- Serving Suggestions –
- Serve your homemade lahmacun with fresh sumac onions, parsley, and a squeeze of lemon.
- Pair it with a refreshing ayran (Turkish yogurt drink) for an authentic Turkish meal.
- Lahmacun, while delicious, contains a good amount of carbs from the dough and fats from the minced meat and oil. To balance your meal, serve it with a generous portion of fresh greens and lighter meals throughout the day. Always consult a nutritionist for personalized dietary advice.
- Tips for Perfect Lahmacun
- Ensure the oven is fully preheated for the crispiest base.
- Let the meat mixture rest in the fridge to allow the flavours to develop.