Lamb Lahmacun (Turkish Pizza) Recipe

Introduction

Lamb Lahmacun, often called Turkish pizza, is a delicious flatbread topped with a spiced ground lamb mixture and fresh garnishes. This recipe brings vibrant Middle Eastern flavors together in a quick and satisfying meal perfect for any occasion.

Ingredients

• 1 pound pizza dough (at room temperature)
• Flour (for rolling the dough)
• 1 pound ground lamb (or a mix of ground lamb and beef)
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried mint
• ½ teaspoon sumac
• 1 small red bell pepper (chopped)
• ½ small red onion (chopped)
• 2 garlic cloves (chopped)
• 1 small tomato (seeds removed and chopped)
• Small handful of fresh parsley
• ½ teaspoon kosher salt
• 2 Persian cucumbers (peeled and diced)
• 1 large tomato (seeded and diced)
• Fresh mint leaves (chopped)
• Juice of 1 lemon
• Salt and pepper (to taste)
• ½ cup tahini
• Small handful of parsley or cilantro (for sauce)
• 1 garlic clove (for sauce)
• Juice of 1 lemon (for sauce)
• ½ teaspoon kosher salt (for sauce)
• Water (to thin the sauce)
• ½ small red onion (thinly sliced)
• 1 teaspoon ground sumac
• Juice of ½ lemon (for onions)
• Drizzle of olive oil (for onions)
• Chopped parsley (optional, for onions)
• Additional sumac (for garnish)
• Aleppo pepper flakes (for garnish)
• Lemon wedges (for serving)

Instructions

1. Step 1: Preheat the oven to 450°F (230°C). If using a pizza stone, place it in the oven while it preheats to heat thoroughly.
2. Step 2: Make the chopped salad by combining cucumbers, diced tomato, chopped mint, lemon juice, salt, and pepper in a bowl. Toss well and set aside.
3. Step 3: Prepare the herb tahini sauce by blending tahini, parsley or cilantro, garlic, lemon juice, and salt in a food processor until smooth. Slowly add water (start with ¼ cup) to achieve a pourable but thick consistency. Adjust seasoning to taste.
4. Step 4: Make the sumac onions by tossing thinly sliced red onions with ground sumac, lemon juice, olive oil, and chopped parsley. Let marinate while continuing with the recipe.
5. Step 5: Prepare the meat topping by pulsing red bell pepper, red onion, garlic, tomato, and parsley in a food processor until finely chopped. Strain any excess moisture from the mixture.
6. Step 6: In a large bowl, combine ground lamb, turmeric, cumin, paprika, dried mint, sumac, kosher salt, and the strained vegetable mixture. Mix well to evenly distribute all ingredients.
7. Step 7: Divide the pizza dough into four equal pieces. On a floured surface, roll each piece into an 8 to 9-inch circle.
8. Step 8: Spread a quarter of the meat mixture evenly over each dough circle, pressing gently and leaving a small border around the edges.
9. Step 9: Transfer each prepared flatbread onto a baking sheet or preheated pizza stone. Bake for about 10 minutes, or until the dough is crisp and the meat is fully cooked.
10. Step 10: To serve, top each lahmacun with the chopped salad, sumac onions, a drizzle of tahini sauce, and a sprinkle of Aleppo pepper and extra sumac. Serve with lemon wedges and enjoy folded like a wrap.

Tips & Variations

• For a milder flavor, substitute ground beef for lamb or use a half-and-half mix.
• If you don’t have a food processor, finely chop the vegetable ingredients by hand to maintain texture.
• Use fresh herbs generously to enhance the freshness and brightness of the dish.
• Try adding a touch of chili flakes to the meat mix for extra heat.
• Serve with extra fresh mint or parsley for added aroma and color.

Storage

Store any leftover lahmacun and accompanying sauces separately in airtight containers in the refrigerator for up to 2 days. Reheat the flatbreads briefly in a hot oven or skillet to crisp the dough before adding fresh toppings again. The salad and sumac onions are best served fresh but can be refrigerated for one day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pizza dough for this recipe?

Yes, store-bought pizza dough works perfectly and saves preparation time. Just bring it to room temperature before rolling out.

What can I substitute if I don’t have sumac?

If sumac isn’t available, a mix of lemon zest and a pinch of paprika can mimic its tangy and slightly sour flavor in this recipe.

Lamb Lahmacun (Turkish Pizza) Recipe

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Lamb Lahmacun, often referred to as Turkish pizza, is a delicious Middle Eastern flatbread topped with a flavorful spiced ground lamb mixture. This recipe combines a perfectly crispy dough base with a rich blend of ground lamb, aromatic spices, fresh vegetables, and tangy accompaniments like chopped salad, sumac onions, and herb tahini sauce, making it a delightful and authentic dish ideal for a unique meal or appetizer.

• Author: Dana
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Dough

• 1 pound pizza dough (at room temperature)
• Flour (for rolling the dough)

Meat Topping

• 1 pound ground lamb (or a mix of ground lamb and beef)
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried mint
• ½ teaspoon sumac
• 1 small red bell pepper (chopped)
• ½ small red onion (chopped)
• 2 garlic cloves (chopped)
• 1 small tomato (seeds removed and chopped)
• Small handful of fresh parsley
• ½ teaspoon kosher salt

Chopped Salad

• 2 Persian cucumbers (peeled and diced)
• 1 large tomato (seeded and diced)
• Fresh mint leaves (chopped)
• Juice of 1 lemon
• Salt and pepper (to taste)

Herb Tahini Sauce

• ½ cup tahini
• Small handful of parsley or cilantro
• 1 garlic clove
• Juice of 1 lemon
• ½ teaspoon kosher salt
• Water (to thin the sauce, approximately ¼ cup or as needed)

Sumac Onions

• ½ small red onion (thinly sliced)
• 1 teaspoon ground sumac
• Juice of ½ lemon
• Drizzle of olive oil
• Chopped parsley (optional)

Garnishes

• Additional sumac
• Aleppo pepper flakes
• Lemon wedges

Instructions

1. Preheat the Oven: Set your oven to 450°F (232°C) and, if available, place a pizza stone inside to heat while the oven warms up. This ensures a crispy crust.
2. Make the Chopped Salad: In a bowl, combine peeled and diced Persian cucumbers, seeded and diced tomato, freshly chopped mint leaves, juice of one lemon, salt, and pepper to taste. Toss everything well and set aside to allow the flavors to meld.
3. Prepare the Herb Tahini Sauce: In a food processor, blend together tahini, a small handful of parsley or cilantro, one garlic clove, lemon juice, and kosher salt until smooth. Gradually add water, starting with ¼ cup, continuing until the sauce reaches a pourable yet thick consistency. Adjust seasoning as needed.
4. Make the Sumac Onions: Toss thinly sliced red onions with ground sumac, juice of half a lemon, a drizzle of olive oil, and optional chopped parsley. Let this mixture marinate while preparing the rest of the dish.
5. Prepare the Meat Topping: Pulse the red bell pepper, half a small red onion, two garlic cloves, one small seeded tomato, and fresh parsley in a food processor until finely chopped. Strain to remove excess moisture. In a large bowl, combine the ground lamb with turmeric, cumin, paprika, dried mint, sumac, kosher salt, and the strained vegetable mixture. Mix thoroughly until everything is well incorporated.
6. Roll and Assemble the Lahmacun: Divide the pizza dough into four equal portions. On a floured surface, roll each piece into a thin 8 to 9 inch circle. Evenly spread one portion of the meat mixture over each dough circle, pressing gently to adhere and leaving a small border around the edges.
7. Bake the Lahmacun: Carefully transfer each topped dough to the preheated pizza stone or baking sheet. Bake for approximately 10 minutes until the dough is crisp and the meat topping is fully cooked.
8. Garnish and Serve: Once baked, top each lahmacun with the prepared chopped salad, sumac onions, a drizzle of herb tahini sauce, and sprinkle with Aleppo pepper flakes and additional sumac. Serve immediately with lemon wedges, folding the lahmacun like a wrap for an authentic eating experience.

Notes

• Use a pizza stone if possible to achieve an evenly cooked and crispy base.
• You can substitute ground beef or a mix of beef and lamb if preferred.
• Adjust spices to taste; for more heat, add chili flakes or extra Aleppo pepper.
• The tahini sauce can be thinned with water gradually to avoid making it too runny.
• Sumac onions add a tangy flavor—marinate them longer for more intensity.
• Leftover lahmacun can be reheated in a hot oven or skillet to maintain crispiness.

Keywords: Lahmacun, Turkish pizza, lamb flatbread, Middle Eastern recipe, spiced ground lamb, herb tahini sauce, sumac onions, Mediterranean flatbread