Lahmacun
Traditional Turkish flatbread topped with a flavorful minced meat mixture, baked until golden and served with fresh herbs and a squeeze of lemon.
Ingredients
- 2 cups water, warm
- 2 tablespoons sugar
- 2 tablespoons powdered milk
- 1 tablespoon yeast
- 0.25 cup vegetable oil
- 5 cups flour, sifted
- 1 teaspoon salt
- 2 tablespoons vegetable oil, for proofing
- 500 g meat, cubed (with some fat)
- 1 count red bell pepper, chopped
- 1 count yellow bell pepper, chopped
- 1 count green bell pepper, chopped
- 1 count red onion, chopped
- 1 cup parsley
- 2 tablespoons tomato paste
- 0.25 cup pomegranate molasses
- salt, to taste
- black pepper, to taste
- 2 tablespoons vegetable oil
- 1 handful fresh parsley
- 4 count cherry tomatoes, halved
- 1 drizzle pomegranate molasses
- 1 count lemon, halved
Method
- 1
In a large bowl, combine the warm water, sugar, powdered milk, and yeast.
- 2
Add 1/4 cup of vegetable oil and whisk the ingredients together.
- 3
Sift in the flour and add the salt.
- 4
Mix with your hands until a rough dough forms, then transfer to a floured surface.
- 5
Knead the dough for 5-7 minutes until it is smooth and elastic.
- 6
Place the dough back into the bowl, pour 2 tablespoons of oil over it, and turn to coat.
- 7
Cover the bowl with a clean kitchen towel and let it rest in a warm place until doubled in size, about 1 hour.
- 8
While the dough is rising, place the cubed meat, chopped bell peppers, onion, and parsley into a food processor.
- 9
Pulse until the ingredients are finely minced and well combined.
- 10
Transfer the mixture to a clean bowl.
- 11
Add the tomato paste, pomegranate molasses, salt, pepper, and vegetable oil.
- 12
Mix thoroughly with a spatula until everything is evenly incorporated. Set aside.
- 13
Once the dough has risen, gently punch it down to release the air.
- 14
Pinch off small portions of the dough and roll them into smooth, oval balls.
- 15
Place the dough balls on a towel-lined surface, cover with another towel, and let them rest for 10-15 minutes.
- 16
Lightly flour a clean work surface. Take a dough ball and, using a rolling pin, roll it out into a thin, long oval shape.
- 17
For the lahmacun, take a portion of the meat mixture and spread it evenly over the surface of the rolled-out dough, leaving a small border around the edges.
- 18
Preheat your oven to its highest setting (the video shows 300°C).
- 19
Carefully place the assembled flatbreads onto a hot baking sheet or pizza stone.
- 20
Bake for 5-7 minutes, or until the crust is golden brown and the toppings are cooked through.
- 21
Remove the flatbreads from the oven. To keep them soft, stack them on top of each other.
- 22
To serve the lahmacun, garnish with fresh parsley and cherry tomatoes, drizzle with pomegranate molasses, and add a squeeze of fresh lemon juice. Fold in half to eat.
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