Turkish Lahmacun


  • Serves: 4
  • Preparation: 45 min
  • Cooking: 15 min

For the pasta:
3 glasses of 250 ml of flour
2 tbsp. Instant dry yeast
1 C. tablespoons sugar
1 C. salt
lukewarm water to pick up the dough.

For Turkish lahmacun pizza toppings:
300 gr of ground beef
1 green pepper, 1 red pepper and 1 orange pepper, finely chopped (otherwise 3 medium green peppers)
1 medium onion, chopped
2 chopped tomatoes
½ bunch of chopped parsley
1 C. curved tomato paste
80 ml of olive oil or sunflower oil
salt, black pepper, cumin and paprika


Place all the ingredients in a large bowl then add the water slowly while kneading, to have a very soft and malleable ball (I like it a bit sticky anyway).
Pick up the dough into a ball and place it in a salad bowl, cover with a clean cloth and allow to rise until doubled in size.

For the stuffing:
Start finely chopping the ingredients separately using a robot.
Place the minced meat in a large salad bowl and add the remaining ingredients, mix well to have a homogeneous mixture. Keep cool
Once the dough is lifted, degas it on the well-floured work surface and divide it into 8 large or 12 small balls (this will depend on the size of your stove). cover and let rest.
Spread each ball finely over a floured space, place on clean cloth, cover and let rest for at least 5 minutes.
Take each cake, spread the stuffing with a spoon, adjust the surface well.
Place to cook on a pancake pan or a large pan and covering with a lid so that the stuffing cooks well.
Remove from the heat when the pizza is golden brown underneath. enjoy it hot!