Lahmacun (Turkish Pizza) Recipe – Turkey Special
- Prep Time1 hr
- Cook Time1 hr
- Total Time2 hr
Lahmacun (Turkish Pizza) Ingredients :
- 4 ½ cups unbleached all-purpose flour
- 1 ½ teaspoons salt
- 1 tablespoon active dry yeast
- 1 ½ tablespoons olive oil
- 1 to 1 ¼ cups water, warmed to 90°F
- 1 ½ large green peppers, diced (approximately 3 cups)
- 1 ½ large red peppers, diced (approximately 3 cups)
- 1 ½ large onions, diced (approximately 1 ½ cups)
- 2 small tomatoes, chopped (approximately 1 ½ cups)
- 3 garlic cloves
- 1/3 cup fresh parsley
- 3/4 pound ground beef (85% lean) or ground lamb
- 1 ½ tablespoons olive oil
- 2 teaspoons tomato paste
- 1 ½ teaspoons paprika
- 1/2 to 1 teaspoon red pepper flakes
- 1 ½ teaspoons salt
- 1/4 teaspoon ground black pepper
- Fresh parsley
- 1 lemon, cut into wedges
- 2 tomatoes, sliced
- Lettuce
- 1 sweet onion, sliced
How to Make Lahmacun (Turkish Pizza)
For the Flatbread: Combine the flour and yeast in a medium bowl. Add the salt and mix thoroughly. Incorporate the oil until well distributed.
Add ¾ cup of water and mix thoroughly. Gradually add more water as needed until the dough starts coming together.
Transfer the dough onto a countertop and knead until it forms a soft and smooth texture, approximately 3-5 minutes.
Cover the dough with a damp tea towel or plastic wrap and let it rest for 30 minutes to 1 hour.
For the Topping: Using a food processor, blend the peppers, onion, tomato, garlic, and parsley in batches until finely pureed. Transfer the mixture into a fine mesh sieve set over a bowl. Gently strain the excess juices from the vegetable puree (reserve the juices for later use).
Combine the strained vegetable puree in a large bowl with the raw ground meat, olive oil, tomato paste, paprika, red pepper flakes (adjust to taste), salt, and pepper. Mix thoroughly until a soft paste forms. If the mixture appears dry, add a splash of the reserved vegetable juices to moisten.
Cover the meat mixture and allow the flavors to meld for 30 minutes.
Putting It All Together: Towards the end of the dough’s resting period, preheat your oven to 450°F.
Punch down the dough and divide it into approximately 12 equal pieces. Roll each piece into a ball.
Once the oven reaches the desired temperature, place a baking sheet inside to preheat.
On a floured surface, work with two dough balls at a time. Roll each ball into a rectangle roughly 6×9 inches in size.
Spread approximately 1/3 cup of filling over each piece of rolled-out dough, ensuring the topping covers the entire surface and pressing it gently into the dough to adhere.
Remove the preheated baking sheet from the oven and carefully transfer the topped dough pieces onto it, stretching each to approximately 7×10 inches as you move them.
Return the baking sheet to the oven and bake the pizzas for 9-11 minutes, or until the edges begin to turn golden brown.
While the first batch bakes, prepare two more pizzas.
Once the initial batch is done, transfer them to a wire rack to cool. Place the next two pizzas onto the hot baking sheet and continue rolling, topping, and baking until all pizzas are prepared.
For Servings: Top the warm lahmacun with parsley, tomatoes, lettuce, or onions, and squeeze lemon juice over as desired. Roll up the pizza and enjoy!
Recipe Notes:
Dough Consistency: The dough should be soft and slightly sticky. If it’s too dry, add a little more water; if it’s too sticky, incorporate a small amount of flour.
Topping Texture: Ensure the vegetable mixture is finely chopped or pulsed in a food processor to achieve a paste-like consistency, allowing it to spread evenly on the dough.
Baking Tips: For a crispier crust, preheat your baking surface, such as a pizza stone or baking sheet, before placing the Lahmacun on it.
Serving Suggestions: Lahmacun is traditionally served with fresh parsley, lemon wedges, and a drizzle of olive oil. It can be enjoyed rolled up with additional toppings like arugula or yogurt.
