A delicious dish for thin crust lovers
This wrap is delicious and perfect for packing in your lunch box. Here are the reasons why we adore this recipe:
- The recipe features colorful ingredients that work together beautifully
- The filling is packed with a blend of vegetables
- The dough is thin, crunchy, and delicious
- It keeps well in the fridge or freezer, making it perfect for lunch, school, or to take with you on a trip
What is Lahmacun
Lahmacun (Lahmajun), also known as Turkish Pizza, is a tantalizing dish with distinct differences from traditional pizza. Imagine a thin, flavorful crust without the burden of cheese, so thin that it's served like a wrap in Turkey, akin to a tortilla. Topped with a fresh, vibrant salad and a rich filling of ground meat and vegetables that extends right to the edge, it's no wonder this dish is beloved in the Middle East. Its delectable taste alone is reason enough to experience this culinary delight.
Essential ingredients
This Lahmacun recipe is simpler than it looks. Sure, making yeasted dough always takes time, but this recipe will elevate your next pizza party to a whole new level.
Dough - we used a pizza dough mixture in this recipe(Žito Hit Mix mešanice za pizzo). However, you can always make the dough from scratch using flour, yeast, salt, water, and oil. Knead and leave to proof, then divide into ten pieces and roll each into a very thin circle.
Filling - We will need meat and vegetables for the filling. We chose ground beef, but you can always go for a mixture of ground beef and pork or use ground lamb instead of beef. Blend the vegetables, sausage, and spices into a smooth sauce using an immersion blender or a blender. Pour that sauce over the meat and stir to combine. This is our Lahmacun filling.
Serving idea - We recommend something fresh, like red onion, parsley, lemon juice, and sumac. It adds texture, flavor, and freshness.
Storing and freezing
You can store the Lahmacun (Turkish Pizza) in two ways. You can make the filling up to two days ahead, add it to a bowl, cover it with clingfilm, and keep it in the fridge.
Whether you prefer your Lahmacun warm or cold, it's easy to enjoy. If you have any leftovers, simply stack them on a plate , wrap in clingfilm, and refrigerate for up to 2 days. When you're ready to eat, you can reheat them in a pan on the stove or in your microwave, or serve them cold.
Feel free to freeze the Lahmacun. Place the cooled pizzas in a freezer bag and in the freezer for up to three months.You can defrost them in two ways. Remove them from the freezer bag, place them on a baking sheet lined with parchment paper, and place them in the oven for 2 - 3 minutes or leave them at room temperature—Reheat in a pan.
How to make Lahmacun (Turkish Pizza) at home (video)
Check this short video to learn how to make Lahmacun (Turkish Pizza) at at home.
Next, try these pizza-inspired recipes
- Pizza Pockets
- French Bread Pizza
- Fall pepperoni pizza with onion and sage
- Pizza with Figs, Prosciutto, and Feta Cheese
- Pinsa with Prosciutto, Tomato and Burrata
- Stromboli (Ham and Cheese)
Made in collaboration with Žito d.o.o.
METHOD
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dough preparation
Add flour, yeast, and salt to a bowl, stir to combine, then add lukewarm water and oil. Using a spoon, stir to combine, then knead into a smooth dough. Use a stand mixer fitted with a dough hook and knead for 5 minutes, or use your hand and knead for 10 minutes. Once elastic and soft, transfer to a bowl, cover with clingfilm, and leave to proof at room temperature for 30 minutes.
TipWe used Žito Hit-Mix pizza mixture for the recipe in Slovenian. -
shape the dough
Divide the proved dough into ten parts. Each piece should weigh around 80g / 2.8 ounces. Shape into balls and place each ball on the floured baking sheet. Make sure there's enough space between them to proof. Cover the baking sheet with a kitchen towel and set aside for 15 - 20 minutes to proof.
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filling
Add the ground beef to a large bowl. Use a blender or a food processor for the next step. Pulse the green bell pepper, quartered onions, red bell pepper, sausage, sliced tomatoes, and three parsley sprigs to get a chunky paste. Pour this vegetable sauce over the beef in the bowl and stir to combine.
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filling
Season the mixture with pepper, salt, two sprigs of fresh parsley, paprika powder, and red peppercorns. Add the tomato paste and olive oil and stir to combine.
TipOptionally keep the filling in the fridge for up to 2 days. -
LAHMACUN
Sprinkle your working surface with semolina flour. Roll each piece of dough in semolina flour, then roll out each piece into a very thin, almost see-through circle. Shake off any excess flour and spread two tablespoons of the meat filling all over the rolled-out dough. Repeat the process until you use all the ingredients.
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bake
Preheat your pizza oven to 350 °C - 400 °C / 660 °F - 750 °F or use a regular oven. Place a rack in the lowest position in the oven. Use a pizza stone if you have it at home. Preheat your oven to 250 °C / 480 °F. If you're baking Lahmacun in your oven, transfer it to a sheet of parchment paper and bake for 3 - 4 minutes or until perfectly baked. Bake it in your pizza oven for 2 - 3 minutes.
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serve
Peel the red onion and cut it into thin slices. Add it to a bowl, along with chopped parsley, lemon juice, olive oil, and sumac. Stir and serve with Lahmacun.
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