Lamb Lahmacun (Turkish Pizza) Recipe

Introduction

Lamb Lahmacun, often called Turkish pizza, is a delightful flatbread topped with a flavorful spiced ground meat mixture. This recipe combines aromatic herbs and spices with fresh salads and tangy sauces for a delicious meal that’s perfect for any occasion.

Ingredients

• 1 pound pizza dough (at room temperature)
• Flour (for rolling the dough)
• 1 pound ground lamb (or a mix of ground lamb and beef)
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried mint
• ½ teaspoon sumac
• 1 small red bell pepper (chopped)
• ½ small red onion (chopped)
• 2 garlic cloves (chopped)
• 1 small tomato (seeds removed and chopped)
• Small handful of fresh parsley
• ½ teaspoon kosher salt
• 2 Persian cucumbers (peeled and diced)
• 1 large tomato (seeded and diced)
• Fresh mint leaves (chopped)
• Juice of 1 lemon
• Salt and pepper (to taste)
• ½ cup tahini
• Small handful of parsley or cilantro
• 1 garlic clove
• Juice of 1 lemon (for tahini sauce)
• ½ teaspoon kosher salt (for tahini sauce)
• Water (to thin the tahini sauce)
• ½ small red onion (thinly sliced)
• 1 teaspoon ground sumac
• Juice of ½ lemon (for sumac onions)
• Drizzle of olive oil
• Chopped parsley (optional, for garnish)
• Additional sumac
• Aleppo pepper flakes
• Lemon wedges

Instructions

1. Step 1: Preheat the oven to 450 degrees Fahrenheit. If using a pizza stone, place it inside the oven to heat up.
2. Step 2: Make the chopped salad by combining diced cucumbers, diced tomato, chopped mint, lemon juice, salt, and pepper in a bowl. Toss well and set aside.
3. Step 3: Prepare the herb tahini sauce. In a food processor, blend tahini, parsley or cilantro, garlic, lemon juice, and salt until smooth. Gradually add water (starting with ¼ cup) until the sauce reaches a pourable but thick consistency. Adjust seasoning to taste.
4. Step 4: Make the sumac onions by tossing thinly sliced red onion with ground sumac, lemon juice, olive oil, and chopped parsley. Let marinate while you prepare the rest.
5. Step 5: Prepare the meat topping. Pulse the chopped red bell pepper, red onion, garlic, tomato, and parsley in a food processor until finely chopped. Strain any excess moisture.
6. Step 6: In a large bowl, mix ground lamb with turmeric, cumin, paprika, dried mint, sumac, and kosher salt. Add the strained vegetable mixture and mix thoroughly.
7. Step 7: Divide the pizza dough into four equal portions. On a floured surface, roll each piece into a circle about 8 to 9 inches in diameter.
8. Step 8: Spread an even portion of the meat mixture over each dough circle, pressing gently and leaving a small border around the edges.
9. Step 9: Transfer each topped flatbread carefully to a baking sheet or preheated pizza stone. Bake for about 10 minutes, until the crust is crisp and the meat is fully cooked.
10. Step 10: To serve, top each lahmacun with the chopped salad, sumac onions, a drizzle of tahini sauce, and a sprinkle of Aleppo pepper and extra sumac. Garnish with chopped parsley if desired and serve with lemon wedges. Enjoy folded like a wrap.

Tips & Variations

• For a milder flavor, substitute ground beef or a mix of beef and lamb.
• Adding a pinch of chili flakes to the meat mixture adds a nice subtle heat.
• If you don’t have sumac, a splash of lemon juice can offer similar tanginess in the toppings.
• Use fresh homemade pizza dough for the best texture and flavor.

Storage

Store any leftover lahmacun in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or on a skillet to keep the crust crisp. The fresh salad and tahini sauce are best added just before serving to maintain their freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Lahmacun dough from scratch?

Yes, homemade pizza dough or flatbread dough works wonderfully for Lahmacun. Just make sure it’s rolled thin and evenly.

Is it okay to use beef instead of lamb?

Absolutely! Ground beef or a combination of beef and lamb can be used if you prefer a milder flavor or have dietary preferences.

Lamb Lahmacun (Turkish Pizza) Recipe

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★★★★★

4.5 from 82 reviews

Lamb Lahmacun, known as Turkish pizza, is a thin, crispy flatbread topped with a flavorful mix of seasoned ground lamb and finely chopped vegetables. Baked to perfection and served with fresh chopped salad, tangy sumac onions, and a creamy herb tahini sauce, this dish offers a delightful blend of spices and textures perfect for a satisfying meal.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Dough

• 1 pound pizza dough (at room temperature)
• Flour (for rolling the dough)

Meat Topping

• 1 pound ground lamb (or a mix of ground lamb and beef)
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried mint
• ½ teaspoon sumac
• 1 small red bell pepper (chopped)
• ½ small red onion (chopped)
• 2 garlic cloves (chopped)
• 1 small tomato (seeds removed and chopped)
• Small handful of fresh parsley
• ½ teaspoon kosher salt

Chopped Salad

• 2 Persian cucumbers (peeled and diced)
• 1 large tomato (seeded and diced)
• Fresh mint leaves (chopped)
• Juice of 1 lemon
• Salt and pepper (to taste)

Herb Tahini Sauce

• ½ cup tahini
• Small handful of parsley or cilantro
• 1 garlic clove
• Juice of 1 lemon
• ½ teaspoon kosher salt
• Water (to thin the sauce, about ¼ cup)

Sumac Onions

• ½ small red onion (thinly sliced)
• 1 teaspoon ground sumac
• Juice of ½ lemon
• Drizzle of olive oil
• Chopped parsley (optional)

Garnishes

• Additional sumac
• Aleppo pepper flakes
• Lemon wedges

Instructions

1. Preheat Oven: Preheat the oven to 450°F (232°C). If you have a pizza stone, place it in the oven to heat up while you prepare the ingredients.
2. Make the Chopped Salad: Combine peeled and diced Persian cucumbers, seeded and diced tomato, chopped fresh mint, lemon juice, salt, and pepper in a bowl. Toss thoroughly and set aside to let the flavors meld.
3. Prepare Herb Tahini Sauce: In a food processor, blend tahini, a small handful of parsley or cilantro, garlic clove, lemon juice, and kosher salt until smooth. Gradually add water (start with ¼ cup) to reach a pourable yet thick consistency. Taste and adjust seasoning as needed. Set aside.
4. Make Sumac Onions: Toss thinly sliced red onions with ground sumac, lemon juice, a drizzle of olive oil, and optional chopped parsley. Let them marinate while you prepare the meat topping.
5. Make the Meat Topping: Pulse red bell pepper, red onion, garlic, tomato, and parsley in a food processor until finely chopped but not pureed. Strain to remove excess moisture. In a large bowl, combine ground lamb with turmeric, cumin, paprika, dried mint, sumac, kosher salt, and the strained vegetable mixture. Mix thoroughly to combine flavors evenly.
6. Roll and Assemble: Divide the pizza dough into four equal portions. On a floured surface, roll each piece into an 8 to 9-inch circle. Spread each dough circle evenly with the meat mixture, pressing gently and leaving a small border around the edges.
7. Bake: Transfer the assembled flatbreads carefully to a baking sheet or the preheated pizza stone. Bake for approximately 10 minutes until the dough is crisp and the meat topping is fully cooked.
8. Garnish and Serve: Remove lahmacun from the oven. Top each with chopped salad, sumac onions, and a drizzle of herb tahini sauce. Sprinkle with Aleppo pepper flakes and additional sumac if desired. Serve immediately with lemon wedges. Fold and enjoy like a wrap.

Notes

• For best results, allow the pizza dough to come to room temperature before rolling.
• Straining the vegetable mixture in the meat topping prevents sogginess and ensures crisp dough.
• Adjust the amount of spices like sumac and Aleppo pepper according to your heat preference.
• Leftover lahmacun can be refrigerated and reheated in a hot oven to maintain crispness.
• You can substitute ground beef for lamb or use a blend for a milder flavor.

Keywords: Lamb Lahmacun, Turkish pizza, flatbread, ground lamb recipe, Middle Eastern pizza, savory meat flatbread, quick Turkish meal