Lahmacun (heavenly Turkish pizza)

Found in Turkey, Syria, Iraq, Lebanon and Armenia, Lahmacun has been cooked since 2000 BC by the Assyrian people in the Sanliurfa region of Turkey.

But the recipe has evolved over the years, with many variations depending on the region - with or without onion, with beef or mutton, some add olives, lettuce or mint.

Today, it's a dish that brings villagers together for a good meal and a moment of sharing.

💙Why you'll love them

• Packed with flavor - the blend of spices, the freshness of the vegetables, the tenderness of the meat and the crispness of the dough form a perfect balance.
• So many occasions - whether you're serving it to friends as a main course, rolling it up to make a wrap, carrying it on a picnic, barbecue, brunch or trip, or even cutting it up to serve as an appetizer…the Lahmacun will lend itself to any occasion!
• Simple and seasonal - it's really easy to prepare and ideal for summer.

🌶️Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these delicious Lahmacun.

• Red and green peppers & tomatoes - these are summer vegetables, in season from June to September included. The rest of the time, you can use frozen vegetables!
• Habanero pepper - also known as West Indian pepper, this is a particularly hot pepper. If you're afraid it's too hot for you, substitute cayenne pepper or chilli flakes.
• Ground beef - as mentioned above, in some regions, beef is replaced by lamb.
• Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.

🥒What to serve them with?

Many options :

• For freshness - go for a Greek salad, a simple green salad or a marinated vegetable salad.
• A yoghurt dressing with lemon, mint, chives and dill.
• A Tahini sauce with garlic, lemon juice and water for a creamy, flavorful dressing.
• A hot sauce with chillies, tomatoes and garlic for those who love spicy flavours.

✨How to make the best Lahmacun?

Recipe details and quantities are in the recipe card below.

• Mix the flour, sugar, salt and instant yeast in a bowl.
• Gradually add the warm water, kneading with your hands until the dough is smooth and doesn't stick to your hands.
• Shape the dough into a ball, cover and let it rest for 30 minutes.

• Finely chop the onion, peppers, chili pepper and garlic. Remove the seeds from the peppers and chillies.
• Add the vegetables, minced beef, double tomato paste, all the spices, olive oil, salt, pepper and finely chopped parsley to a large bowl. Mix well.

• Once the dough has rested, divide it into 3 small portions.
• Roll out each piece of dough on a lightly floured surface, making it as thin as possible without sticking. You can add a little flour if necessary. Spread a little filling on the 1st Lahmacun (put a little mixture on the dough just before baking, to avoid soaking it), leaving a few mm without filling around the edges.
• Place a large non-stick frying pan (mine is 30 cm) on a baking sheet over medium-low heat. Put in the 1st Lahmacun and cook for 6-7 minutes over low-medium heat with a lid.

• Then remove and cook for 4-6 minutes over medium-high heat.
• Repeat the operation with the others - it's optional, but you can garnish them with a few slices of red onion, chunks of tomato and fresh parsley leaves. Enjoy!

👩🏻‍🍳Chef's tips

1. Knead the dough well with your hands until no longer sticky.
2. Leave to rest for the time indicated - these 30 minutes allow the gluten to relax and the dough to rise very, very lightly.
3. Spread out the filling - don't put too much filling on the dough, as this will make it soggy, and leave a small border at the edge, without filling, to prevent it from sinking during baking.
4. Don't garnish your dough until you're ready to cook or they'll get soggy.

❄️Storage

Store - let the Lahmacun cool completely, then wrap in plastic film or aluminum foil. You can then place them in the fridge and keep them for 2 to 3 days.

Reheat - put them in the oven for a few minutes at 320°F/160°C, covered with aluminum foil to prevent them from drying out. Avoid the microwave, which may soften them.

🇹🇷If you love Turkish food...

You'll love these delicious spinach and cheese Borek!