Baked Turkish Pizza

This Lahmacun recipe brings authentic Turkish flavors right to your kitchen with minimal effort. The crispy, thin crust topped with aromatic meat mixture creates an irresistible combination that has become a staple in Middle Eastern cuisine for generations.

I first made this during a dinner party where I wanted something impressive yet approachable. The quiet that fell over the table as everyone took their first bites told me everything I needed to know this recipe was a keeper that I now make at least twice a month.

Ingredients

• All purpose flour: Gives the perfect texture without needing specialty flour
• Kosher salt: Enhances flavor without being too harsh
• Cane sugar: Feeds the yeast and adds subtle sweetness
• Dried instant yeast: Provides reliable rise without proofing
• Lukewarm water: Activates the yeast properly—use water that feels like bath temperature
• Ground beef or lamb: Choose lamb for authenticity or beef for a milder flavor
• Red bell pepper: Adds sweetness and color to balance the meat
• Onion: Provides essential aromatic base—choose firm onions with no soft spots
• Fresh parsley: Brightens the entire dish—use the stems too for extra flavor
• Garlic: Creates depth—choose firm cloves with no green sprouts
• Dried oregano: Adds Mediterranean notes—look for bright green color
• Dried mint: Provides cooling contrast to the warm spices
• Cumin: Brings earthy warmth that defines Middle Eastern cuisine
• Turkish red pepper paste: Biber salçası is worth seeking out for authentic flavor
• Water: Helps create the perfect spreadable consistency

Step-by-Step Instructions

Prepare the dough:

Combine dry ingredients in a large mixing bowl—whisking flour, salt, sugar, and yeast until evenly distributed. The thorough mixing ensures consistent flavor throughout the dough.

Add water gradually:

Pour lukewarm water slowly while mixing with your free hand. This controlled addition prevents lumps and allows you to adjust if needed. The dough should feel slightly tacky but not sticky.

Knead thoroughly:

Transfer dough to a floured surface and knead vigorously for a full five minutes. This develops gluten which gives the crust its perfect texture. You will feel the dough become smoother and more elastic as you work.

First rise:

Place dough in an oiled bowl covered with a damp cloth in a warm spot for one hour. This slow rise develops flavor and allows yeast to create air pockets for a light texture.

Prepare meat mixture:

Combine all meat mixture ingredients in a large bowl using your hands to mix for five full minutes. The hand mixing distributes spices evenly and warms the mixture slightly, releasing more aroma.

Divide and roll:

Cut proofed dough into six equal pieces using a bench scraper for clean cuts. Roll each piece on a well-floured surface into thin circles about 8 inches in diameter and no more than 1/8 inch thick.

Top carefully:

Spread 4 tablespoons of meat mixture on each dough circle using fingertips in a gentle outward motion. Reach all the way to the edges for even cooking and flavor in every bite.

Bake at high heat:

Place in 500°F preheated oven directly on a nonstick baking sheet. The intense heat mimics traditional stone ovens, creating the characteristic crisp yet tender texture in just 6–8 minutes.

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This recipe holds special memories for me as it was the first dish I learned to make from an elderly Turkish neighbor who insisted the meat must be mixed by hand to truly connect with the food. She would always say The energy from your hands seasons the meat better than any spice could which seemed mystical until I tried it myself and found the difference remarkable.

The Perfect Serving Tradition

In Turkey, lahmacun is traditionally served rolled up around fresh vegetables. Place freshly baked lahmacun on a plate and top with sliced onions sprinkled with sumac, fresh parsley leaves, and a squeeze of lemon juice. Roll the entire thing up like a wrap and eat immediately while still warm. This creates a perfect balance of flavors and textures—hot crispy bread, spiced meat, and cool crunchy vegetables.

Storage and Reheating

Lahmacun freezes beautifully, making it perfect for meal prep. After baking, allow to cool completely then stack with parchment paper between each piece and freeze in an airtight container for up to three months. To reheat, place frozen lahmacun directly in a 350°F oven for 5–7 minutes until crisp and heated through. The texture remains remarkably similar to freshly made with only slight softening.

Historical Context

Lahmacun dates back centuries in Turkish, Levantine, and Armenian cuisines—often called Turkish pizza by Westerners, though locals would never use this term. The name comes from Arabic lahm bi ajin, meaning meat with dough, highlighting its simple, honest ingredients. Originally a street food eaten by workers for a quick, nutritious meal, it has evolved into a beloved dish served in homes and restaurants throughout the Middle East and Mediterranean regions.

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This Turkish classic not only delivers incredible flavor but also creates a memorable cooking experience—a true must-try for any food lover.

Frequently Asked Questions

→ What is the difference between Lahmacun and regular pizza?

Lahmacun has a much thinner crust than regular pizza and doesn't use cheese. The topping is a finely-minced meat mixture with herbs and vegetables that's spread thinly across the entire surface. Unlike pizza, Lahmacun has no raised edges - the entire flatbread is uniformly thin and crispy.

→ Can I use ground beef instead of lamb for authentic Lahmacun?

Yes, both ground beef and lamb are authentic options for Lahmacun. The recipe specifically mentions you can use either meat based on your preference. Both provide delicious results, though lamb offers a slightly more traditional flavor profile.

→ What is Turkish red pepper paste and can I substitute it?

Turkish red pepper paste (biber salçası) is a concentrated paste made from red peppers. If unavailable, you can substitute with a mixture of tomato paste and paprika, or harissa mixed with a little tomato paste, though the flavor won't be exactly the same.

→ Why shouldn't I use parchment paper when baking Lahmacun?

The recipe specifically warns against using parchment paper because Lahmacun is baked at very high temperatures (500°F), which can cause parchment paper to burn. A nonstick baking sheet provides safer, better results.

→ How should Lahmacun be served traditionally?

Traditionally, Lahmacun is served with fresh lemon wedges, springs of parsley, and an onion salad. Many people enjoy rolling the flatbread around these fresh ingredients to eat it. Some also add sumac, sliced tomatoes or cucumber to their roll-ups.

→ Can Lahmacun dough be prepared ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it after the first rising. When ready to use, allow it to come to room temperature for about 30 minutes before dividing and rolling. The meat mixture can also be prepared a day in advance and refrigerated.