Saturday, 25 October 2008


Lahmacun is the Turkish equivalent of thin crust pizza with minced meat filling. it is quite unique to Turkey and enjoyed as a quick snack or lunch time meal served with a bowl of salad. It is  traditionally served with squeeze of lemon juice over the lahmacun.


  • 200 g flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp dried yeast
  • 100 ml warm water
  • 1 egg
  • 2 tbsp olive oil
  • 250 gr lean  minced meat ( beef or lamb )
  • 1 large onion, chopped
  • 2 medium tomatoes, chopped 
  • salt and black pepper
  • 1 level tsp chili powder or all spice
  • Fresh parsley, chopped
  • 1 egg yolk for glazing,( optional )

First mix sugar, salt and the yeast in warm water. Put the flour in a food processor little at a time with the yeast mixture using the dough hook. Add the egg ,  olive oil and mix the dough 3-5 times until we use all the flour. Then transfer the dough into a large bowl and knead by hand until it is smooth for about 5 minutes. Cover with cling film and let the dough rice for about an hour until it doubles in volume. 

In the mean time prepare the topping.  Place the mince, onion  in a food processor. Pulse it 2-4 times then add the tomatoes, mince, salt and pepper, chili pepper  and parsley  to bind it together. Transfer the mince mixture into a colander and get rid off excess water. 

Transfer the dough on to a floured surface and knead the air out to return the dough to its original size. Divide the dough into 4-5 pieces and roll 18-20 cm round circles on a floured surface.

Preheat the oven to 200 C, 180 Fan. Grease the baking sheet. Put mince mixture over the circles thinly in the centre leaving 1 cm  border around the edge. Cook for 10 - 15 minutes. Sprinkle with lemon juice and fresh parsley just before serving.

NOTE: Traditionally we don't glaze the lahmacun but my family likes it with the glaze so I used 1 egg yolk for glazing before I cooked the lahmacun.

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