Wasfetna

Turkish Pizza (Lahmacun)

A very thin disc covered with seasoned meat, tomatoes and peppers, baked quickly and wrapped with lemon and parsley.

Turkish Pizza (Lahmacun)
Cooking time
1 hr 29 min
Hands-on time
35 min
Free time
45 min
Difficulty
Medium
Cuisine
Turkish
Calories
920
Contains
Gluten

Lahmacun is not a cheese pizza; it is a thin dough with a light, seasoned meat topping, eaten hot with lemon and parsley.

Before you start

  • Dough made the night beforeIt can be kneaded and kept covered in the refrigerator for up to 24 hours; take it out one hour before rolling.
  • Hot oven and trayPreheat the oven and the stone or tray for a full 30 minutes before putting the pizza in.

Ingredients

4people

Amounts follow the number of people

For the dough

For the sauce and the topping

One dough makes one large 32 cm pizza; for two, make two separate batches rather than doubling the dough in one bowl.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has risen.
  • Rolling pin — Lahmacun is rolled very thin — thinner than any pizza.
  • Heavy metal tray — Nine minutes only, in a hot oven.

Method

  1. Mix the flour, yeast, sugar and salt, then add the water and oil and knead until the dough is smooth and elastic.

    10 min
    You’ll know it’s ready when

    A small piece of dough stretches out gently before it tears, and the dough does not stick to the hand.

    Tip: Add the last quarter cup of water gradually because the absorption of flour varies.

  2. Cover the dough and leave it to rise in a warm place until it doubles in size.

    45 minYou can walk away
    You’ll know it’s ready when

    It has doubled, and a finger poke stays for a few seconds before slowly springing back.

    Tip: Slow fermentation in the refrigerator overnight gives a better flavor and crust.

  3. Mix the meat with the vegetables, tomato paste and spices until a spreadable layer is formed.

    10 min
    You’ll know it’s ready when

    The mixture is homogeneous and soft, but it does not release liquid.

    Tip: Cool any cooked ingredients and drain the liquids before adding them to the dough.

  4. Divide the dough into four balls and roll each one out very thinly, then spread the meat mixture in a thin layer all the way to the edges.

    10 min
    You’ll know it’s ready when

    The dough is thin and the meat mixture covers it in a single layer without lumps.

    Tip: Work quickly on baking paper so the pizza transfers easily to the hot tray.

  5. Bake on the bottom shelf in a hot oven for approximately 9 minutes.

    9 minYou can walk away
    You’ll know it’s ready when

    The edges are golden and puffy, the bottom is firm, and the cheese is melted and speckled with a golden color.

    Tip: Rotate the tray once if the oven browns more on one side than the other.

  6. Serve it immediately with lemon, parsley and onion, and wrap it while it's hot.

    5 minYou can walk away
    You’ll know it’s ready when

    The cheese sets slightly and the base remains crisp when the piece is lifted.

    Tip: Use a sharp pizza cutter and don't leave the slices on the hot tray for too long.

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