Lahmacun (Thin Turkish Meat Flatbread)

Name: Lahmacun (Thin Turkish Meat Flatbread)
Total time: 2 h
Yield: 4
Cuisine: Turkish
Ingredients: 300 g Plain flour; 180 ml Warm water; 1 tsp Instant yeast; 1 tsp Sugar; 1 tsp Salt; 1 tbsp Olive oil; 250 g Ground beef or lamb (for the topping); 1 Onion; 2 cloves Garlic; 1 Tomato; 1 Red or green pepper; 1 tbsp Tomato paste; 1 tbsp Red pepper paste (biber salçası), optional; 1 tsp Turkish red pepper flakes (pul biber); 1 tsp Ground cumin; 1 tsp Salt; 2 lemons Lemon wedges and parsley, to serve

A paper-thin round of dough spread with a fine layer of spiced minced meat and baked in a fierce oven until crisp, then rolled up around parsley, onion and a hard squeeze of lemon.

Source

Recette de Refika Birgül · 👨‍🍳 Chef · Istanbul-based Turkish cook and food writer, host of the YouTube channel Refika's Kitchen

Les noms des cuisiniers et créateurs figurent uniquement à titre de mention de source. More Recipes Please est indépendant et n'est ni affilié, ni approuvé, ni sponsorisé par eux.

Refika Birgül · Refika's Kitchen (YouTube) — The source cited here is Refika Birgül's own lahmacun video on her YouTube channel Refika's Kitchen — a real, public recipe confirmed live through YouTube's oEmbed (author Refika's Kitchen). Lahmacun is a thin flatbread spread with spiced minced meat; the quantities and step wording in this entry are written for this book.

Cuisinier: Refika Birgül

Watch it being made · 3 videos

Refika Birgül SERHAT DOGRAMACI The Mediterranean Dish

⏱ 120 min🍽 4 portions🔥 300 kcal🇹🇷 Turquie🌶️

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Étapes

Mix the flour, yeast, sugar and salt, add the warm water and oil, and knead to a soft dough. Cover and leave to rise for about 1 hour until doubled.
Meanwhile, chop the onion, garlic, tomato and pepper very finely (or pulse in a processor to a rough paste) and mix with the meat, both pastes, the spices and salt.
💡 Chop the vegetables as small as you can. Big pieces steam and lift the topping off the bread instead of drying into it.
Divide the dough into 4. On a floured bench, roll each piece as thin as you can into a large round — thinner than you think it should be.
Spread a thin, even layer of the meat mixture right to the edge of each round, pressing it in. Slide onto a hot tray or stone.
Bake in the hottest oven you have (250°C or more) for about 8–12 minutes, until the edges are crisp and the meat is cooked. Roll up with parsley, sliced onion and plenty of lemon.
💡 The oven cannot be too hot here. A fierce heat sets the thin bread crisp before the topping can dry out.

💡 Astuces

Lahmacun is eaten rolled, not sliced like pizza — pile on the salad and lemon, roll it into a tube and eat with your hands.
No red pepper paste? Leave it out and add an extra spoon of tomato paste — the bread is still very good.