Homemade Lahmacun Recipe
This homemade lahmacun recipe features soft dough topped with seasoned ground meat, fresh herbs, and melted cheese. A flavorful Turkish meat flatbread baked until perfectly crispy.
Equipment
- Mixing Bowl
- Rolling Pin
- Food processor
- Baking sheets
- Parchment paper
Ingredients
For the Dough:
- 200 ml milk
- 100 ml lukewarm water
- 50 ml oil
- 7 g instant yeast
- 5 g sugar
- 8 g salt
- 1 kg flour
For the Filling:
- 200 g ground meat
- 120 g onion, finely chopped
- 60 g green bell pepper, finely chopped
- Fresh parsley, chopped
- 30 ml oil
- Paprika powder, to taste
- Black pepper, to taste
- Salt, to taste
- Grated Kaşar cheese (optional)
Instructions
Prepare the Dough
- In a large bowl, mix milk, lukewarm water, oil, yeast, sugar, and salt. Gradually add flour and knead until a soft dough forms. Cover and let rise until doubled in size.
Prepare the Filling
- Place ground meat in a bowl. Add finely chopped onion, bell pepper, and parsley. Add oil and spices. Mix well until fully combined.
Shape the Dough
- Preheat oven to 180°C (350°F). Line baking sheets with parchment paper. Roll the risen dough thinly and place on baking sheets. Brush lightly with oil.
Add the Topping
- Spread a thin layer of meat mixture evenly over the dough. Sprinkle grated Kaşar cheese on top if desired.
Bake
- Bake for 10 minutes using bottom heat only. Then switch to top and bottom heat and continue baking until edges are golden and slightly crispy.
Notes
- Roll the dough thin (about 2–3 mm) for authentic crispy lahmacun.
- You can use lamb, beef, or a mix of both.
- Cheese is optional; traditional lahmacun is often made without it.