Lahmacun

Difficulty

Time

90 minutes

Turkish pizza - original recipe to make yourself

Lahmacun - often referred to as Turkish pizza in Germany - is one of the most popular dishes in Turkish cuisine. A wafer-thin dough flatbread, coated with a spicy minced meat mixture and refined with fresh herbs - quick to prepare and full of flavor. Whether as a snack, main course or street food, lahmacun is easy to prepare and has an authentic flavor.

If you don't want to cook it yourself, you can also find our oven-ready lahmacun in stores: as a classic Turkish pizza with beef, heartily seasoned and quickly prepared - or alternatively as a vegan soy-based lahmacun, 100% plant-based and full of flavor. Both varieties come in a practical 450 gram pack containing 3 pieces each. They are already filled and only need a few minutes in the oven. Ideal for anyone who likes it uncomplicated - without compromising on taste.

What is lahmacun?

Lahmacun originally comes from south-eastern Turkey, where it is traditionally topped with a thinly rolled out yeast dough and a savory mixture of minced meat and spices. In Germany, lahmacun is often referred to as Turkish pizza, even though the dish is neither topped with cheese nor typically Italian. The aromatic topping of minced meat, paprika pulp, tomatoes, onions and parsley is characteristic and gives the flatbread its unmistakable taste.

Tip: Are you looking for a meat-free version? Our recipe for vegan lahmacun offers a flavorful alternative with lentils and vegetables - ideal for a plant-based diet.

Serving suggestions: Enjoy lahmacun like in Turkey

Classic lahmacun is traditionally served with fresh parsley, red onions, lemon juice and a crisp salad. The most popular way is to fill the flatbread, roll it up and eat it straight from the hand - ideal for on the go or as a light lunch. Alternatively, lahmacun can also be served sliced or folded like pizza.

Yoghurt dips, ayran or a mint and cucumber salad go well as a side dish. Lahmacun can be divided into smaller pieces for guests or a mezze buffet - or you can go straight for our mini lahmacun version with four small flatbreads and a total weight of 280 grams. In combination with other Turkish classics, such as börek, hummus or stuffed vine leaves, it is the perfect finger food for your party.

Tips & variations for Turkish pizza

Regional differences: In Urfa or Gaziantep, the topping is often spicier - with more paprika paste or fresh chili.
Vegetarian & vegan: Lahmacun also tastes great without meat - for example with lentils, vegetables or soy mince. Homemade or with our oven-ready vegan lahmacun, for those who like convenience: quick to prepare, full of flavor and 100% plant-based.
No oven? Lahmacun can also be prepared in a large pan with a lid - particularly practical in small kitchens.
Stock up: If you want to enjoy lahmacun in advance, you can easily freeze the flatbreads and bake them again when needed. Ideal for this: our lahmacun bulk pack with five pieces and a total of 750 grams - enough for several meals.

Frequently asked questions

How long does lahmacun keep?
Freshly baked lahmacun will keep for about 2 days in the fridge. If packed airtight and frozen, it can be kept for up to 3 months.

What is the best way to reheat lahmacun?
In the oven at 200 °C for approx. 5-7 minutes or in a pan with a lid - this keeps the base crispy.

What type of flour is suitable?
Wheat flour type 550 provides the best elasticity and baking properties. For a slightly nuttier note, type 630 spelt flour is also suitable.

How do I make the dough particularly thin?
Use as little flour as possible when rolling out the dough and divide it into smaller portions. With a little patience and a smooth dough roller, you can achieve a very thin, even flatbread shape. A pizza stone or baking steel also ensures a nice crispy texture.

Our conclusion: Turkish pizza with flavor and tradition

Lahmacun is a versatile, aromatic dish that adds real Turkish flair to the home kitchen with little effort. The combination of crispy dough, spicy toppings and fresh toppings makes this Turkish pizza a real all-rounder - whether as a quick dinner, lunch snack or part of a convivial meal with family and friends.

Lahmacun tastes best when homemade - with fresh ingredients, a little patience and the ability to vary the flavors to suit your own taste.

Ingredients

300 g	wheat flour (type 550)
1/2 cube	fresh yeast or 1 packet of dry yeast
150 ml	lukewarm water
1 tsp	sugar
1 tsp	salt
2 tbsp	olive oil
300 g	minced beef
1	onion
1	clove of garlic
1	small tomato
1 tbsp	tomato puree
1 tbsp	(Biber Salçası, mild or hot)
1/2 bunch	flat-leaf parsley
1 tsp	paprika powder (sweet)
1/2 tsp	cumin (optional)
to taste	salt, pepper, chilli flakes

Preparation

prepare the yeast dough Dissolve the yeast and sugar in lukewarm water and leave the mixture to rest for about 10 minutes. Put the flour, salt and olive oil in a large bowl, pour in the yeast water and knead everything into a smooth, elastic dough. Cover it with a damp cloth and leave it to rise in a warm place for 45-60 minutes until it has visibly increased in size.

prepare the topping While the dough is resting, you can prepare the topping: Finely chop the onion, garlic, tomato and parsley or chop in a food processor. Mix the vegetables with the minced meat, tomato and bell pepper pulp and the spices to form a spreadable mixture.

roll out the dough & cover Preheat the oven to 230-250 °C (top/bottom heat). Divide the dough into four portions, roll each one out very thinly and as oval as possible. Place the dough patties on baking paper and spread with the meat mixture. The topping should be thin but evenly distributed, leaving a small border.

bake Bake the topped flatbreads in a hot oven for about 7-10 minutes until the edges are lightly browned and crispy. It is best to bake on a preheated baking tray or pizza stone so that the base is properly cooked.