Lahmacun Recipe (Turkish Pizza)

If you’ve ever craved something comforting, flavorful, and just a little different from your usual pizza night, this Lahmacun Recipe is about to steal your heart.
It’s thin, crispy around the edges, topped with beautifully seasoned meat, and baked hot and fast for that irresistible crunch. Best of all? It feels special without being complicated—exactly the kind of recipe busy home cooks need in their back pocket.

I love recipes like this for nights when I want big flavor but don’t want to hover over the stove. This one fills your kitchen with garlicky, oniony goodness and makes everyone wander in asking, “What smells so good?”

Why You’ll Love This Lahmacun Recipe

• Thin & crispy, not heavy – no doughy crust here
• Bold but balanced flavors – garlic, herbs, and spices shine
• Perfect for sharing – great for family dinners or casual entertaining
• Oven-baked magic – no special equipment needed

Think of it as pizza’s more sophisticated cousin… who still knows how to have fun.

What Is Lahmacun, Anyway?

Lahmacun (often called Turkish pizza) is a thin flatbread topped with a finely mixed meat spread—traditionally beef or lamb—combined with vegetables, herbs, and spices. Unlike American pizza, there’s no cheese, no puffy crust, and no heaviness. It’s light, crisp, and meant to be enjoyed with fresh parsley, onion salad, and a squeeze of lemon.

Once you try it, you’ll understand why it’s such a beloved comfort food.

Ingredients You’ll Need

For the Dough

• 2 cups all-purpose flour
• 1 tsp kosher salt
• 1 ½ tsp cane sugar
• 2 tsp dried instant yeast
• 1 cup lukewarm water

For the Meat Mixture

• ½ lb ground beef or lamb
• ⅓ cup small-diced red bell pepper (packed)
• ½ cup small-diced onion (lightly packed)
• ⅓ cup finely chopped parsley
• 2 cloves garlic, finely chopped
• 1 tsp dried oregano
• ½ tsp dried mint
• 1 tsp cumin
• ½ tsp kosher salt (non-iodized)
• ¼ tsp black pepper
• 2 tbsp Turkish red pepper paste
• ⅔ cup water
• ½ tsp kosher salt

Nothing fancy. Just honest ingredients doing delicious things together.

How to Make Lahmacun (Step by Step)

1. Make the Dough

In a large bowl, mix flour, salt, sugar, and yeast. Slowly add the lukewarm water, mixing until a soft dough forms. Transfer to a floured surface and knead for 5 full minutes. (Yes, your arms matter here.)

Place the dough back in the bowl, cover, and let it rest at room temperature for 1 hour, or until doubled in size.

This rest time? Non-negotiable. It’s what gives you that perfect thin-but-tender base.

2. Prepare the Seasoned Meat Mixture

Add all meat mixture ingredients to a large bowl. Mix with your hands for about 5 minutes. You’ll know it’s ready when it smells unbelievably good—oniony, garlicky, and savory.

Set aside while your dough finishes rising.

3. Preheat & Divide

Preheat your oven to 500°F.
Divide the dough into 6 equal pieces.

Lightly flour your work surface, hands, and rolling pin.

4. Roll It Thin

Working with one piece at a time, roll the dough into a thin circle. Take your time. This isn’t pizza dough—no thick edges, no puffiness.

Dust off excess flour and transfer to a nonstick baking sheet. (Skip parchment paper—it will burn.)

5. Top with Meat

Add about 4 tablespoons of meat mixture to each round. Gently spread it with your fingertips, all the way to the edges. Don’t press too hard and don’t poke holes.

Pro move: lightly moisten any bare edges with meat juices to help them bake up golden and crispy.

6. Bake to Perfection

Bake for 6–8 minutes.
Do not open the oven door—use the oven light instead.

Once crisp and lightly golden, transfer to a heat-safe tray or pizza stone. Repeat with remaining dough.

How to Serve Lahmacun

Serve hot with:

• Fresh parsley
• Onion salad
• Lemon wedges

Roll it up, fold it, or eat it flat—there’s no wrong way here.

Cooking Tips From My Kitchen

• Sticky dough? Add flour a little at a time—don’t panic.
• Dark baking sheet? Lower oven temp to 475°F.
• Be patient rolling – thin dough is the secret to crispy edges.
• No resting shortcut – skipping the rise will change the texture.

If your lahmacun looks extra crispy, congratulations—you did it right.

A Little Personal Note

This recipe saved me during one of those weeks where everything felt like a to-do list that wouldn’t end. I needed something comforting but not heavy, homemade but not exhausting. Lahmacun was the answer. It felt cozy, special, and honestly a little empowering—like yes, I can totally make this.

FAQs About Lahmacun

A Cozy Ending Worth Sharing

This Lahmacun Recipe Baked Turkish Pizza is one of those meals that feels comforting, impressive, and surprisingly doable—all at once. It’s perfect for busy weeknights, relaxed weekends, or anytime you want your kitchen to smell like a warm hug.

If you try it, don’t be surprised when it becomes a repeat request. Once you go crispy, there’s no going back.

Make It a Full Mediterranean Moment

If you’re turning this Lahmacun Recipe Baked Turkish Pizza into a full meal, a few simple additions can make it feel extra special without extra work. A fresh, crunchy side like Persian Shirazi Salad with cucumbers, tomatoes, and herbs adds a bright, lemony contrast that balances the savory meat beautifully. If you’re in the mood to stay in the same flavor family, Chicken Shawarma with Garlic Sauce is another cozy, spice-forward favorite that pairs perfectly with Turkish-inspired dishes. For something lighter and refreshing, Greek Lettuce Salad keeps the meal fresh and easy. And if you’re curious to explore a more traditional take, this easy Turkish lahmacun recipe from The Mediterranean Dish offers wonderful cultural insight and inspiration.

These little additions turn dinner into a relaxed, flavorful spread—perfect for sharing, lingering, and going back for just one more bite.

Lahmacun Recipe

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• Author: Mounia
• Total Time: 1 hour 30 minutes
• Yield: 6 lahmacun 1x
• Diet: Halal

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Description

Lahmacun Recipe Baked Turkish Pizza is a thin, crispy flatbread topped with boldly seasoned minced meat, garlic, onions, and herbs, baked hot for irresistible flavor and crunch.

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Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 1 ½ teaspoons cane sugar

• 2 teaspoons instant dry yeast

• 1 cup lukewarm water

Meat Topping

• ½ pound ground beef or lamb

• ⅓ cup finely diced red bell pepper

• ½ cup finely diced onion

• ⅓ cup finely chopped parsley

• 2 cloves garlic, finely chopped

• 1 teaspoon dried oregano

• ½ teaspoon dried mint

• 1 teaspoon cumin

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 2 tablespoons Turkish red pepper paste

• ⅔ cup water

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Instructions

1. In a large bowl, mix flour, salt, sugar, and yeast. Slowly add lukewarm water and knead until a soft dough forms.

2. Transfer dough to a floured surface and knead for 5 minutes. Cover and let rise at room temperature for 1 hour, until doubled.

3. In a separate bowl, combine all meat topping ingredients. Mix thoroughly by hand until fragrant and well blended.

4. Preheat oven to 500°F. Divide dough into 6 equal pieces.

5. Roll each piece into a thin circle and place on a nonstick baking sheet.

6. Spread about 4 tablespoons of meat mixture evenly over each dough round, reaching the edges.

7. Bake for 6–8 minutes without opening the oven until edges are crisp and lightly golden.

8. Remove from oven and serve hot with parsley, onion salad, and lemon wedges.

Notes

If using a dark baking sheet, reduce oven temperature to 475°F

Dough resting time is essential for proper texture

Ground beef or lamb both work well

Recipe contains halal beef when prepared accordingly

• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Oven Baked
• Cuisine: Turkish

Nutrition

• Serving Size: 1 lahmacun
• Calories: 283
• Sugar: 3 g
• Sodium: 811 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 13 g
• Cholesterol: 27 mg