Lahmacun
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The Tale of Lahmacun
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This thin, minced-meat-topped flatbread traces to southeastern Anatolia and northern Syria, part of a broader Levantine flatbread tradition. Its name combines Arabic words for "dough" and "meat," reflecting shared heritage across Turkey, Syria, Lebanon, and Armenia rather than one single national origin.
Ingredients
Scale:· 6 servings
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 cup warm water
- 1/2 lb ground lamb or beef
- 1 onion, finely diced
- 2 tomatoes, finely diced
- 1 green pepper, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp cumin
- Fresh parsley, chopped
- Lemon wedges, for serving
- Salt and pepper, to taste
Instructions
- 1Knead flour, yeast, salt, and warm water into a soft dough; let rise 1 hour.
- 2Blend or finely chop the meat with onion, tomatoes, green pepper, garlic, tomato paste, paprika, cumin, salt, and pepper into a spreadable mixture.
- 3Divide the dough into balls and roll each very thin into a round.
- 4Spread a thin layer of the meat mixture evenly over each dough round.
- 5Bake on a hot pizza stone or baking sheet at 475°F for 8-10 minutes until the edges are crisp and the meat is cooked.
- 6Sprinkle with fresh parsley and serve with lemon wedges, rolled up.
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