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Lahmacun
Turkish Pizza
Lahmacun, often called 'Turkish pizza', is a delightfully crispy, paper-thin flatbread generously topped with a spiced mixture of minced lamb, onions, tomatoes, and peppers. It's traditionally rolled up with fresh parsley, a squeeze of lemon, and a sprinkle of sumac before enjoying.
๐ง ์ฌ๋ฃ
- 500 g All-purpose flour(Plus extra for dusting)
- 1 tsp Active dry yeast
- 250 ml Warm water(Around 40-45ยฐC (105-115ยฐF))
- 1 tsp Salt
- 400 g Ground lamb(80/20 lean-to-fat ratio is ideal for flavor)
- 1 medium Onion(Finely grated or minced)
- 2 medium Tomatoes(Peeled, seeded, and finely diced or grated)
- 2 tbsp Red pepper paste (Biber Salรงasฤฑ)(If unavailable, use tomato paste mixed with a pinch of smoked paprika)
- 2 cloves Garlic(Minced (optional, but recommended))
- 1/2 bunch Fresh parsley(Finely chopped, plus extra for serving)
- 1 tsp Cumin powder
- 1/2 tsp Red pepper flakes(Adjust to taste)
- to taste Salt
- to taste Black pepper
- 2 Lemon(Cut into wedges for serving)
- for serving Sumac
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Activate the yeast: In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy. In a large bowl, whisk together the flour and salt. Pour the foamy yeast mixture into the flour and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
โฑ๏ธ 1 hour 30 minutes - 2
Prepare the topping: While the dough is rising, combine the ground lamb, grated onion, diced tomatoes, pepper paste, minced garlic (if using), chopped parsley, cumin, red pepper flakes, salt, and black pepper in a medium bowl. Mix thoroughly with your hands until all ingredients are well incorporated. The mixture should be moist but not watery.
โฑ๏ธ 15 minutes - 3
Preheat the oven: About 20 minutes before the dough is ready, preheat your oven to its highest setting, ideally 250ยฐC (480ยฐF). If you have a pizza stone or steel, place it in the oven to heat up.
โฑ๏ธ 20 minutes - 4
Shape and top the lahmacun: Once the dough has risen, punch it down gently. Divide the dough into 8 equal portions. On a lightly floured surface, take one portion of dough and roll it out as thinly as possible into an oval or rectangular shape, about 25-30 cm (10-12 inches) long. Transfer the rolled-out dough to a piece of parchment paper. Spread a thin, even layer of the lamb mixture over the dough, leaving a small border. Repeat with the remaining dough portions and lamb mixture.
โฑ๏ธ 20 minutes - 5
Bake the lahmacun: Carefully slide the parchment paper with the lahmacun onto the preheated pizza stone/steel or directly onto the oven rack. Bake for 10-12 minutes, or until the edges are golden brown and crispy, and the lamb topping is cooked through and slightly browned. Bake in batches if necessary.
โฑ๏ธ 10-12 minutes per batch - 6
Serve: Remove the lahmacun from the oven. Immediately sprinkle with fresh parsley and a squeeze of fresh lemon juice. Add a pinch of sumac if desired. Roll up the lahmacun tightly and enjoy while hot.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the crispiest base, ensure the dough is rolled extremely thin, almost translucent.
- โDon't overload the dough with the meat mixture; a thin layer ensures even cooking and prevents sogginess.
- โLahmacun is best enjoyed immediately after baking for optimal texture and flavor.
- โIf you don't have a pizza stone, a heavy baking sheet preheated in the oven can also work.
โจ ๋ณํ ์์ด๋์ด
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- Add finely chopped green or red chilies to the meat mixture for a spicy kick.
- For a vegetarian version, substitute the lamb with a mixture of finely chopped mushrooms, bell peppers, onions, and herbs, seasoned similarly.