How to Cook Lahmacun

How to Cook Lahmacun

How to Cook Lahmacun

Dalgano - Turkish Food | Think of Lahmacun (Lahamajoun) as a super thin and savory Turkish pizza (or flatbread) topped with a flavorful combination of minced meat with peppers, tomatoes, fresh herbs, and spices. I took a special shortcut by using store-bought quality pizza dough. But the secret is in the combination of spices.

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  • pounds of raw store-bought organic pizza dough


  • sweet red bell pepper, seeds removed, cut into pieces
  • 1 red onion, halved
  • 2 cloves garlic, peeled
  • ounces of fresh parsley leaves with a few sprigs
  • 7 ounces ground lamb or ground beef
  • 1 tsp smoked paprika
  • 1 tsp ground spices
  • tsp ground cumin
  • tsp Aleppo-style pepper
  • tsp cinnamon powder
  • tsp cayenne pepper
  • tsp salt
  • 4 tbsp tomato paste
  • 2 tbsp Private Reserve Greek extra virgin olive oil
  • Lemon wedges for later

How to Make Lahmacun Lahmacun:

  1. Preheat oven to 450 degrees F. Set oven rack to center. (or watch the stove guide in notes)
  2. Prepare the meat combination. In a large food processor bowl, equipped with a knife, add the red bell pepper, onion, garlic, and parsley. Pulses are often for cutting. To the combination, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. At this time the pulses return until well mixed (approximately 8 to 10 pulses.)
  3. Prepare two large rimmed baking sheets lined with parchment paper (you will use these to bake the Lahmacun gradually.)
  4. For pizza dough into 4 equal balls (about 2 ounces each) Working with 1 dough ball at a time, place on a floured surface. Using a rolling pin, roll out the dough as thin as possible onto a plate about 8 or 9 inches in diameter.
  5. Make Lahmacun. Place a plate of flatbread in one of the prepared pans. The shape returns the same as needed. Spoon 3-4 tablespoons of topping over the dough and spread the topping evenly around the edges, leaving a thin layer.
  6. Bake in preheated oven for about 5 to 7 minutes or until dough and meat is fully cooked (dough will be slightly crusty around the edges.)
  7. Repeat steps 5 and 6 with the remaining dough.
  8. Squeeze a little lemon juice on it. Serve Lahmacun hot or at room temperature. Watch the notes below for the serving steps.

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