Lahmacun Lamb Flatbread (Printable Recipe)

Thin and crispy Turkish bread topped with seasoned lamb, tomatoes, and lots of fresh herbs. Great for a quick bite or to share.

# Ingredients You'll Need:

→ Dough

01 - 2 tablespoons olive oil, a bit more for brushing at the end
02 - 1 teaspoon fine salt
03 - 315 g all-purpose flour, keep some extra handy for dusting your counter
04 - 2 teaspoons active dry yeast
05 - 1 teaspoon granulated sugar
06 - 240 ml water (warm, about 40–46°C)

→ Topping

07 - Fine salt and some fresh black pepper, add to taste
08 - 1/4 teaspoon ground cinnamon
09 - 1/2 teaspoon ground allspice
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground paprika
12 - 1 tablespoon red pepper flakes, or what you like
13 - 15 g parsley, chopped up nice and fresh
14 - 60 g tomato paste
15 - 2 tomatoes, peeled, get the seeds out, chop up
16 - 1 green bell pepper, diced
17 - 1 medium onion, chopped really small or grated
18 - 450 g ground beef, lamb, or both mixed together

→ To Serve (Optional)

19 - Parsley or mint, if you want
20 - Lemon slices

# Steps to Follow:

01 - Let them cool for just a bit, then grab those lemon slices, parsley, or mint. Toss them on and dig in if you want.
02 - Pop those topped doughs on the trays. Bake for 10-15 minutes at your hot oven’s center rack until the bottoms are golden and the meat’s cooked through.
03 - Cover each stretched piece of dough with a thin layer of your meat mixture, don’t go right to the edge—leave a little naked border all around.
04 - Once your dough has puffed up, knock out the air, cut into 6–8 and roll each bit into a pancake about 20–25 cm wide, making sure there’s flour on your bench.
05 - Fire up your oven to 230°C. Get your trays ready by lining them with baking paper.
06 - Grab your biggest bowl. Toss in your ground meat, parsley, tomato paste, tomatoes, green pepper, onion, red pepper flakes, all the spices, cinnamon, and a good pinch of salt and pepper. Mix it all up well.
07 - Move the dough ball to a greased bowl, lay a clean towel or some plastic on top, and let it chill in a cozy warm spot for 1–2 hours till it doubles.
08 - Put the dough on your floured counter and knead by hand for 5 to 7 minutes, so it feels soft and bouncy.
09 - Whisk salt and flour together in a bowl. Now tip that into the yeast bowl and drizzle in your oil. Stir until it just comes together and looks shaggy.
10 - In another big bowl, mix the warm water, yeast, and sugar. Wait 5–10 minutes so it gets bubbly and foamy on top.

# Extra Tips:

01 - Don’t be shy about spicing—switch up chili flakes or swap in Aleppo or cayenne if you want it hotter.
02 - Try sneaking in chopped zucchini or red pepper with the topping for something extra.
03 - Make the dough and topping ahead and keep them chilled separately, then build and bake just when you’re hungry.
04 - Got a grill? Toss lahmacuns over medium heat, flip after a few minutes, and cook until the meat’s browned and dough feels crisp.

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