Lahmacun (Turkish Pizza) with Spiced Ground Lamb

A thin and crispy flatbread topped with spiced ground lamb, tomatoes, onions, and peppers. A popular Turkish street food.

Prep Time

20 minutes

Total Time

35 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.21/serving

Season:

☀️ Summer

Meal Type:

Snack•Bread

Cuisine:

Italian

Main Ingredient:

Lamb

Ingredients

Servings

2cupsAll-purpose flour(plus more for dusting)

£0.30

1tspInstant dry yeast

£0.10

1tspSugar

£0.01

1tspSalt

£0.01

0.8cupWarm water

2tbspOlive oil

£0.15

1lbGround lamb

£5.50

1Onion(medium, finely chopped)

£0.30

0.5Red bell pepper(finely chopped)

£0.40

0.5Green bell pepper(finely chopped)

£0.35

2Tomatoes(medium, finely chopped or crushed)

£0.50

2clovesGarlic(minced)

£0.10

2tbspTomato paste

£0.15

0.5tspRed pepper flakes(or more, to taste)

£0.05

1tspPaprika

£0.05

1tspCumin

£0.10

0.3cupParsley(fresh, finely chopped)

£0.30

2tbspOlive oil(for the topping)

£0.15

4Lemon wedges(for serving)

£0.25

1tspSalt(or to taste, for the topping)

£0.01

0.5tspBlack Pepper(or to taste, for the topping)

£0.05

Total Cost

£8.83

£2.21 per serving

Instructions

1.
**Prepare the Dough:** In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil. Mix until a dough forms. Knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
2.
Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let it rest in a warm place for at least 30 minutes.
3.
**Prepare the Topping:** While the dough is resting, heat olive oil in a large skillet over medium heat. Add ground lamb and cook, breaking it up with a spoon, until browned.
4.
Add onion, red bell pepper, green bell pepper, and garlic to the skillet. Cook until softened, about 5-7 minutes.
5.
Stir in tomatoes, tomato paste, red pepper flakes, paprika, cumin, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the chopped parsley.
6.
**Assemble and Bake:** Preheat oven to 450°F (232°C). Line baking sheets with parchment paper.
7.
Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a very thin oval or circle, about 10-12 inches in diameter.
8.
Place the rolled dough onto the prepared baking sheets.
9.
Spread a thin layer of the lamb mixture evenly over each dough, leaving a small border around the edges.
10.
Bake for 8-12 minutes, or until the crust is golden brown and the topping is cooked through. The crust should be crispy.
11.
Remove from the oven and let cool slightly. Serve immediately with lemon wedges.

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My Notes

Nutrition Information

Nutrition per serving (300g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

10 g

11% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier lahmacun, add more red pepper flakes or a pinch of cayenne pepper to the lamb mixture.

If you don't have ground lamb, you can use ground beef or a mixture of both.

Feel free to add other vegetables to the topping, such as finely chopped zucchini or eggplant.

Lahmacun is best served immediately while the crust is still crispy. Reheating is not recommended.

The dough can be made ahead of time and refrigerated for up to 24 hours. Bring to room temperature before rolling out.

For an extra flavorful crust, brush the edges of the dough with olive oil before baking.

Cooking Equipment

Oven

Baking sheets

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier lahmacun, add more red pepper flakes or a pinch of cayenne pepper to the lamb mixture.

If you don't have ground lamb, you can use ground beef or a mixture of both.

Feel free to add other vegetables to the topping, such as finely chopped zucchini or eggplant.

Lahmacun is best served immediately while the crust is still crispy. Reheating is not recommended.

The dough can be made ahead of time and refrigerated for up to 24 hours. Bring to room temperature before rolling out.

For an extra flavorful crust, brush the edges of the dough with olive oil before baking.

Lahmacun (Turkish Pizza) with Spiced Ground Lamb

Ingredients

Instructions