Authentic Turkish Lahmacun
Extra-thin, crispy flatbread topped with a savory, spiced minced meat and vegetable spread.
40 min
Medium
Turca
4 servings
The story behind
Oh man, you're in for a treat! I first discovered Lahmacun at a tiny street stall in Istanbul, and the secret is all in the roll—you've got to stuff it with fresh parsley and onions. This recipe has been around for centuries across Turkey and Armenia. I’d say it's best enjoyed for a hearty lunch, served piping hot with a cold glass of Ayran or a strong cup of black tea. It’s the kind of food you eat with your hands while catching up with a good friend.
Instructions
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1In a bowl, mix the ground meat with tomatoes, peppers, onion, parsley, and tomato paste until it becomes a spreadable paste.
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2Divide your dough into small balls and roll them out until they are paper-thin circles.
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3Spread a very thin layer of the meat mixture over the entire surface of the dough.
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4Bake at your oven's highest setting (around 250°C/480°F) for 5 to 8 minutes until the edges are crispy.
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5Remove from the oven and, while still hot, top with fresh sliced onions and more parsley.
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6Squeeze some fresh lemon juice over it, roll it up tightly, and enjoy!
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