Lahmacun (Turkish Pizza)

  • Ready in: 2 hours 30 minutes plus overnight
  • Serves: 10
  • Complexity: medium
  • kcal: 480
Lahmacun (Turkish Pizza)


  • 1 tsp chopped garlic
  • 1 onion, chopped
  • 3 tbsp chopped fresh basil
  • ½ cup chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander seed
  • ½ cup orange bell pepper, diced
  • ½ cup red bell pepper, diced
  • ½ lemon, juiced
  • 4 tsp rice bran oil
  • 4 tomatoes, halved
  • 500 g ground lamb
  • 6 tbsp tomato paste
  • cayenne pepper to taste
  • DOUGH:--
  • 3¼ tsp active dry yeast
  • ½ tsp white sugar
  • 1 cup warm water (45⁰C)
  • 5 cups flour
  • 2 tsp salt
  • ¼ cup rice bran oil
  • ½ cup water
  • 1 cup plain yogurt
  • ½ tsp chopped fresh parsley
  • ¼ tsp crushed garlic
  • GARNISH:--
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage


  1. Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, SIDS CRAZY SALT, mint, paprika, cumin, coriander, diced bell peppers, lemon juice and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick purée.
    Place the lamb in the skillet and reduce the heat to medium. Add the purée and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10-15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
    Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and ½ cup water to the yeast mixture and pour over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature.
    GARLIC SAUCE: combine the yogurt, parsley, crushed garlic, and
    SIDS SALT & PEPPER to taste. Stir well and set aside.
    Punch the dough down, transfer it to a floured work surface and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 25 cm circle. The dough should be thin, like a crêpe. Place the rounds on parchment paper.
    Preheat oven to 260oC.
    Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan colour, 8-10 minutes.
    Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 175oC for 8 minutes.
    To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage and roll up to eat. See the
    Cook's Notes for other garnish ideas.
    Cook's Notes: Additional condiments include chili sauce, harissa, or Tabasco. In place of the cabbage, you can combine 1 cup lettuce, thinly sliced tomatoes, cucumbers and red onion.
    To assemble, arrange cabbage, lettuce, cucumbers, tomatoes, or onion down one side of the pizza. Drizzle with garlic sauce and hot sauce, then roll up. Eat and enjoy--but watch out for the drip. You won't want to miss a bite!
    If you can't find ground lamb in your area, you may substitute ground beef

    History: Lahmacun is a popular dish in Armenia, Syria, Turkey and in Armenian/Turkish communities worldwide. The dish has existed for thousands of years but has become much more popular over the last few decades. The dish is sometimes known as "Turkish" or "Armenian pizza". In Jerusalem it has become popular because of migration of Urfalim from southeastern Turkey, tamarind paste is sometimes added to the meat.