Everyday Kitchen

Turkish · Dinner

Lahmacun

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Lahmacun is a Turkish dish. Spread meat thinly so it cooks with the bread.

Prep
35 min
Cook
20 min
Rest, soak, marinate or chill
60 min
Total
115 min
Servings
6
Difficulty
Medium
Cuisine
Turkish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Lahmacun. The photograph includes lemon and salad garnish not included in this draft.
The photograph includes lemon and salad garnish not included in this draft. Representative photograph of Lahmacun. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Topping

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Dough · About 60 min

  1. Mix 400 g plain flour, 240 ml warm water, 4 g instant yeast, 1 tsp salt, knead 8 minutes and rise covered 60 minutes.

Top · About 12 min

  1. Heat oven to 240°C / 465°F with a tray inside. Mix 350 g minced beef, 150 g onion, finely minced, 150 g red pepper, finely minced, 200 g tomatoes, finely chopped, 20 g tomato paste, 20 g parsley, 1 tsp paprika, ½ tsp salt. Divide dough into six, roll thin and spread a thin layer of topping to the edges.

    Check: The food must be hot through at 240°C / 465°F.

Bake · About 10 min

  1. Transfer carefully to hot tray; bake batches 8–10 minutes until crisp and beef reaches 71°C / 160°F.

    Check: Look for this result: crisp and beef reaches 71°C / 160°F.

Tips

  • Spread meat thinly so it cooks with the bread.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use minced lamb for a richer topping.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Lahmacun one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Lahmacun?

Spread meat thinly so it cooks with the bread.

What can I substitute in Lahmacun?

Use minced lamb for a richer topping.

Can I prepare Lahmacun ahead?

Prepare the measured ingredients for Lahmacun one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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