Turkish · PANTRYHOP RECIPE
Lahmacun
45 minutes · 4 servings · omnivore
Turkey’s well-known thin meat-topped flatbread, adapted with store-bought dough.
Ingredients
Check you have the quantities below.
- 500 g ready-made pizza dough or flatbread dough
- 350 g ground beef or lamb
- 1 medium onion, finely chopped
- 1 large tomato, finely chopped
- 1 green pepper, finely chopped
- 1/4 cup parsley, chopped
- 1 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
- to serve lemon wedges
Let’s make it
- Heat the oven to 240 C / 475 F and line trays with baking paper.
- Mix the meat, onion, tomato, pepper, parsley, tomato paste, salt, pepper, paprika, and olive oil into a spreadable topping.
- Roll the dough into 4 thin rounds and spread the topping very thinly over each.
- Bake for 8 to 10 minutes until the base is crisp and the meat is fully cooked to 71 C / 160 F.
- Serve with lemon wedges and roll up to eat.
For kids, use less pepper and cut the lahmacun into small strips for easy handling.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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