Lahmacun, also called Turkish pizza, is a popular street food in Turkey and neighbouring countries. Traditionally, this crispy flatbread is topped with minced lamb and then either rolled up or folded with added fillings like fresh salad, a squeeze of lemon juice and perhaps a dollop of yoghurt. If you’re strapped for time, use a ready-made pizza dough instead.

Preparation: 40 mins

Proving: 1–2 hrs (or until the dough has doubled in size)

Cooking: 10 mins

Serves: 4 

Difficulty: easy 



For the dough:

  • 350g plain flour, plus extra for dusting
  • 7g fast-action dried yeast
  • 1 tsp salt
  • 150ml water
  • 2 tbsp olive oil

For the topping:

  • 2 large tomatoes, skinned and chopped
  • 1 tbsp tomato purée
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 250g minced lamb
  • ¼ tsp dried thyme
  • 1 tsp paprika
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • A pinch of cayenne pepper and chilli flakes (adjust to taste)
  • Salt and pepper, to taste
  • Fresh parsley and salad (cucumber, tomatoes, peppers), chopped
  • A dollop of yoghurt (optional)
  • Lemon wedges (optional)


  1. In a large mixing bowl, combine the flour, yeast and salt.
  2. Add the water and olive oil, mixing until a dough begins to form.
  3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. (Add a little more water if needed.)
  4. Put the dough back in the bowl, cover with a damp cloth and let it rise in a warm place for a couple of hours, or until doubled in size.
  5. Meanwhile, place the tomatoes in a pan, cover with boiling water from the kettle and clamp on the lid; briefly leave to stand, then drain, skin and chop.
  6. Next, prepare the topping. Add the tomatoes, tomato purée, onion, garlic, olive oil, minced lamb and all the spices into a large bowl and mix well.
  7. Preheat the oven to 240°C/220°C fan/gas 9.
  8. Once the dough has risen, divide it into four portions. On a lightly floured surface, roll out each portion into a thin circle, about 20cm in diameter.
  9. Spread the meat mixture evenly over the surface of each dough circle, leaving a small border around the edges.
  10. Carefully transfer the lahmacuns to a tray lined with baking paper.
  11. Bake in the preheated oven for about 6–8 minutes, or until the edges are crispy and the topping is cooked through.


Serve hot. Top with the chopped salad (tomatoes, cucumber and/or peppers) and add a dollop of yoghurt, or just drizzle with the juice of a lemon wedge and sprinkle the chopped parsley, roll up and enjoy.



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