Homemade Turkish Lahmacun (Cheeseless Pizza) Recipe

Name: Homemade Turkish Lahmacun
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: For the Dough:; 2 cups all-purpose flour; 1 teaspoon instant dry yeast; 1 1/2 teaspoon salt; 1 tablespoon olive oil; 1 cup water (warm); For the Topping:; 12 ounces (350 grams) ground beef (70% lean); 1 yellow onion (finely grated); 3 to 4 cloves garlic (finely grated); 1 cup Italian parsley leaves (finely chopped); 2 ripe tomatoes (finely grated); 1/2 green bell pepper (finely grated); 1 tablespoon red pepper paste; 1 tablespoon tomato paste; 1 teaspoon paprika; 1 teaspoon hot red pepper flakes; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon ground cumin; Garnish: lemon wedges and sprigs of Italian parsley mixed with sliced red onion and sumac

Prep: 30 mins

Cook: 30 mins

Rise: 30 mins

Total: 90 mins

Servings: 4 to 6 servings

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Nutrition Facts (per serving)
375	Calories
13g	Fat
43g	Carbs
21g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	375
% Daily Value*
Total Fat 13g	17%
Saturated Fat 4g	22%
Cholesterol 50mg	17%
Sodium 745mg	32%
Total Carbohydrate 43g	16%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 21g
Vitamin C 45mg	223%
Calcium 74mg	6%
Iron 5mg	27%
Potassium 656mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you’re a fan of pizza but can do without the cheese, you’re sure to love lahmacun (LAH’-MAH’-juhn), a Turkish street food. It has a much thinner dough, doesn’t use cheese in the topping, and is usually rolled or folded before eating. Lahmacun is a good example of Turkish regional cuisine. It is originally from southeastern Turkey, which is famous for its spicy kebabs and other meat dishes. You can find this tasty, spicy treat all over the country in restaurants, cafes, and fast-food chain restaurants that specialize in lahmacun. In addition, many home cooks prepare lahmacun using their own mixture of Turkish spices and fresh ingredients.

This recipe for lahmacun is easy to make and features a homemade dough and spicy beef topping. If you are short on time, you can substitute a package of fresh, ready-made pizza dough. The lahmacun is traditionally served with lemon wedges and a mixture of Italian parsley, sliced red onion, and sumac on the side.

For the Dough:

2 cups (240 grams) all-purpose flour
1 teaspoon instant dry yeast
1 1/2 teaspoons kosher salt
1 cup warm water
1 tablespoon olive oil

For the Topping:

3/4 pound ground beef, 70 percent lean
1 medium yellow onion, finely grated
3 to 4 cloves garlic, finely grated
1 cup finely chopped Italian parsley leaves
2 medium ripe tomatoes, finely grated
1/2 medium green bell pepper, finely grated
1 tablespoon red pepper paste
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Lemon wedges, for garnish

Make the Dough

Gather the ingredients.

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Add the flour to a large mixing bowl followed by the yeast and salt and combine.

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In a small bowl, stir the warm water together with the olive oil.

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Make a well in the middle of the flour with a spoon and pour the water and oil mixture into it.

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Blend the flour into the liquid by folding the dry ingredients from the sides into the center.

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Flour your work surface and your hands.

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Turn out the dough and knead it for about 15 minutes until the dough is soft and elastic.

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Drizzle a little bit of olive oil inside the mixing bowl and spread it around with your fingers to oil the inside.

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Put the dough back in the oiled bowl and cover it with a cloth or towel.

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Leave it in a warm place to rise for 30 to 45 minutes. The dough should rise to about double the size.

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Make the Topping

While the dough rises, prepare the topping. Gather the topping ingredients.

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Mix all the ingredients together in a large bowl. Set aside.

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Make the Lahmacun

Preheat the oven to 450 F. Put a large a nonstick sheet tray into the oven to preheat.

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Turn out the dough on a floured surface and divide it into 6 even pieces.

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Roll out each piece into a very thin round or oval shape. Try to get each one as thin as possible without tearing it.

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Spread the topping thinly and evenly over the top of each dough round with your fingers. Don’t press down too hard.

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Remove the sheet tray from the oven (with oven mitts) and carefully place each lahmacun on it. Don’t allow them to overlap.

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Bake for 7 to 10 minutes, until the topping is sizzling, and the edges of the dough are brown. Always check the lahmacuns as they cook to prevent them from burning.

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Serve the lahmacuns piping hot with lemon wedges for squeezing and a plate of sliced onions mixed with sumac and sprigs of Italian parsley.

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