Lahmacun Recipe – Divine Middle Eastern Flatbread
Lahmacun, also known as Lahmajoun, is a genuinely multinational dish. This thin flatbread topped with ground meat and spices is very popular in Turkey, Armenia, Lebanon, and multiple Middle Eastern communities worldwide. It’s also often called “Turkis pizza,” although I don’t like to use that term. To me, “crispy flatbread” sounds more on point. But no matter how you call it, Lahmacoon is an incredibly delicious and versatile dish. In Turkey, it’s one of the most favorite street food dishes. Every single one is made right to order.
How to make Lahmacun?
Lahmacun recipe list is quite short and simple: flour, water, yeast, oil, ground meat, onion, spices, and assorted veggies for serving. The technique is also not complicated. First, you are mixing and briefly knead the dough. The dough is resting, while you are making a meat spread. Then you roll the dough at thinly as possible and carefully spread the meat topping. Place all this goodness on a preheated baking sheet, and bake at 500F for a few minutes, until crispy and golden. Done! You want to serve it as soon as possible while it’s still super fresh and hot. Wrap your veggies in this crispy flatbread and enjoy right away.
The Best Toppings and Sides?
Since you have a very thin and crispy flatbread, some juicy veggies and luscious herbs will work amazingly well. In my recipe, I used sliced tomatoes, onion, mint, and parsley. But I’m sure fresh basil, cilantro, lettuce and bell pepper will be a great addition as well. Wrap all these fine herbs and veggies in a freshly baked Lahnacun and savor the moment! Consider also serving your favorite crunchy pickles or olives on the side. They will add a little extra zing to your meal. It also tastes great with some kefir or tangy plain yogurt.
If you like Lahmacun, you might also like another Armenian flatbread Jingalov Hats. It’s pan-fried and stuffed with a mix of aromatic herbs and greens!
- 2 cups all-purpose flour
- 1 1/2 teaspoon salt
- 1 teaspoon yeast
- 1 cup warm water
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 3 tablespoons tomato paste
- 1 1/2 teaspoon salt, or to taste
- 1 teaspoon paprika
- 1 teaspoon sumak
- 1 teaspoon aleppo pepper or dried chili flakes
- 1/4 cup vegetable oil
- 2 large tomatoes, thinly sliced
- 1 small red onion, thinly sliced
- 1 bunch parsley
- 1 lemon, cut into wedges
- In a large bowl, mix together the flour, salt, and yeast. Pour in the water and oil and knead for a few minutes until you get a smooth and elastic dough. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.
- Meanwhile, make the meat topping. In a medium bowl, mix ground meat, tomato paste, salt, and spices. Set aside until ready to use.
- Place a baking stone or baking sheet in the oven, preheat the oven to 500F. Transfer the dough to a lightly floured surface and divide it into 6 even balls. Working one dough piece at a time, roll it into a very thin oval. It should be as slim as tortilla or lavash. Spread a thin, even layer of the meat topping over the dough and lightly drizzle with vegetable oil. Transfer it to the oven for 3 to 4 minutes or until very crispy and golden. Remove from the oven and continue with the rest of the dough. Y
- Serve lahmajoun hot with fresh parsley, sliced tomatoes and onion, and lemon wedges.
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