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Lamb Lahmacun (Turkish Pizza) Recipe

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4.7 from 139 reviews

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/lamb-lahmacun-turkish-pizza-recipe/