I made Turkish Pizza with perfectly seasoned minced meat, obscene amounts of garlic, onions and fine diced sweet red pepper and it’s so unapologetically delicious you’ll keep scrolling until you see how.

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I’m obsessed with this lahmacun because it hits every spot I didn’t know needed hitting. The minced meat is seasoned hard, garlic punched right in, and tiny bits of sweet red pepper that pop against the charred edges.

It’s like Turkish Pizza but not pretending to be anything else. I tear into it, juice drips, I fold it, I forget napkins.

And the tang of lemon or a sprinkle of sumac would be welcome, but the real thing is the crunch and spice and that chewy crust. Middle Eastern Dishes make me greedy, and this one rules.

Seriously every time.

Ingredients

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Flour — the chewy base that makes the crust soft and pillowy.
Yeast — it gives lift and that gentle airy bite.
Warm water — activates the yeast, keeps dough friendly.
Sugar — feeds the yeast so it proofs nicely.
Salt — balances everything, keeps flavors from tasting flat.
Olive oil — adds richness and prevents the dough from drying.
Ground lamb or beef — the hearty protein, juicy and savory.
Onion — adds sweet moisture and background crunch when cooked.
Garlic — punchy aroma, makes it feel homemade and cozy.
Red bell pepper — bright sweetness and little pops of texture.
Tomato or paste — tangy, binding the meat with moistness.
Red pepper paste — deep roasted pepper flavor, slightly smoky.
Paprika — warm color and mild smokiness without heat.
Cumin — earthy warmth that makes the topping feel grounded.
Aleppo or red flakes — mild heat that won’t overpower.
Parsley — fresh herb lift, cuts through the meatiness.
Black pepper — little kick and aromatic edge.
Extra olive oil — helps the topping spread and crisp up.
Water to loosen — keeps the topping spreadable, not dry.
Optional lemon, sumac, molasses — bright tangs for finishing contrast.

Ingredient Quantities

3 cups (420 g) all purpose flour

2 1/4 teaspoons active dry yeast (1 packet)

1 cup (240 ml) warm water

1 teaspoon sugar

1 teaspoon salt

2 tablespoons olive oil

1 pound (450 g) ground lamb or lean ground beef

1 medium onion, very finely grated or minced

3 cloves garlic, minced

1 medium sweet red bell pepper, finely diced

1 medium tomato, very finely diced or 2 tablespoons tomato paste

2 tablespoons tomato paste (if using instead of fresh tomato)

1 tablespoon red pepper paste or finely chopped roasted red pepper

1 teaspoon paprika

1 teaspoon ground cumin

1/2 to 1 teaspoon Aleppo pepper or crushed red pepper flakes

1/2 cup fresh flat leaf parsley, chopped

1 to 1 1/2 teaspoons salt, to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil (for the topping)

2 to 3 tablespoons water to loosen the topping mixture

Optional for serving: lemon wedges and sumac or pomegranate molasses

How to Make this

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1. Proof the yeast: stir 1 cup warm water, 1 teaspoon sugar and 2 1/4 teaspoons active dry yeast in a bowl, let sit 5 to 10 minutes until foamy. if it doesnt foam your water was too hot or yeast old, start again.

2. Make the dough: in a big bowl mix 3 cups (420 g) all purpose flour and 1 teaspoon salt, add the yeast mixture and 2 tablespoons olive oil, stir until it comes together, then knead 6 to 8 minutes until smooth and elastic. oil lightly, cover and let rise 1 hour or until doubled.

3. Prepare the topping base: very finely grate or mince 1 medium onion and 3 cloves garlic, squeeze out excess onion juice if it seems watery — you dont want soggy dough.

4. Combine meats and veg: in a bowl mix 1 pound (450 g) ground lamb or lean beef, the grated onion and garlic, 1 medium sweet red bell pepper finely diced, 1 medium tomato very finely diced (or 2 tablespoons tomato paste), plus 2 tablespoons tomato paste if not using fresh tomato, and 1 tablespoon red pepper paste or finely chopped roasted red pepper.

5. Season the topping: add 1 teaspoon paprika, 1 teaspoon ground cumin, 1/2 to 1 teaspoon Aleppo pepper or crushed red pepper flakes (use less if you dont like heat), 1 to 1 1/2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, 1/2 cup chopped flat leaf parsley and 1 tablespoon olive oil. mix well, then add 2 to 3 tablespoons water to loosen the mixture so it spreads easily.

6. Taste and tweak: cook a tiny bit of the mixture in a skillet and taste for salt and spice balance, adjust as needed. this is a lifesaver, trust me.

7. Shape lahmacun: divide dough into 8 to 10 balls, let rest 10 minutes, then roll each very thin into 8 to 10 inch rounds on a lightly floured surface. thinner is better, dont be afraid to make them almost see-through.

8. Top and finish: spread a very thin, even layer of the meat mixture over each round leaving a tiny edge. brush the exposed dough rim with a bit more olive oil to help browning.

9. Bake on high heat: preheat oven to 500 F (260 C) with a baking stone or inverted heavy baking sheet inside. bake 1 to 4 minutes per lahmacun until edges are crisp and topping is cooked and slightly charred. ovens vary so watch closely.

10. Serve: squeeze lemon wedges over hot lahmacun, sprinkle sumac if you like or drizzle a little pomegranate molasses. fold or roll and eat immediately. leftovers reheat quickly in a hot skillet for best texture.

Equipment Needed

1. Large mixing bowls (one for proofing yeast, one for dough and one for topping)
2. Measuring cups and spoons
3. Wooden spoon or sturdy spatula for mixing
4. Fine grater or microplane for the onion and garlic
5. Cutting board and sharp chef knife for the pepper, tomato and parsley
6. Rolling pin and bench scraper for dividing and rolling the dough
7. Baking stone or heavy inverted baking sheet to preheat in the oven
8. Small skillet for cooking a taste-test bit of the topping and reheating leftovers
9. Pastry brush or small brush to oil the dough edges before baking

FAQ

Q: How thin should I roll the dough and why does it matter? A: Roll it as thin as you can without tearing, about 2 to 3 mm. Thin dough crisps up at the edges and lets the meat topping cook fast so you get that classic crunchy-chewy lahmacun texture. If it’s too thick it’ll be doughy and heavy.

Q: Can I use beef instead of lamb, and will it change the flavor? A: Yes, lean ground beef works fine and most folks won't notice a big difference. Lamb adds a slightly richer, more aromatic flavor. If you use beef, a little extra olive oil or a teaspoon of butter in the topping helps mimic lamb's fattiness.

Q: My oven won’t get super hot. How do I still get a good bake? A: Preheat the oven as high as it goes and use a preheated pizza stone or heavy baking sheet. Bake on the lowest rack so the bottom gets direct heat. You can also finish briefly under the broiler for a minute to get charred spots, but watch it closely so it doesn’t burn.

Q: How do I prevent the topping from making the dough soggy? A: Grate or very finely dice the veggies and squeeze out any extra liquid from the tomato if using fresh. Mix the topping until it’s a spreadable paste, not watery. A thin layer is all you need. Also preheating the baking surface helps the bottom set quickly so it won’t soak up moisture.

Q: Can I make the dough or topping ahead of time? A: Yep. Dough can be made and refrigerated for up to 24 hours or frozen for 1 month. Let frozen dough thaw in the fridge overnight. The meat topping keeps in the fridge for 2 days, or you can freeze it for up to 1 month. Bring cold topping to room temp before spreading so it spreads evenly.

Q: What’s the easiest way to reheat leftovers so they stay crisp? A: Reheat in a hot skillet for 1 to 2 minutes per side, or in a 400 F oven on a baking sheet for 5 to 7 minutes. Microwaving makes them soggy, so avoid that unless you don’t mind soft lahmacun.

Best Lahmacun Recipe Substitutions and Variations

All purpose flour: swap with bread flour for chewier dough, or use half whole wheat (use a bit more water if it feels stiff).
Ground lamb or beef: use ground turkey or chicken for a leaner lahmacun, or try a 50/50 mix of beef and pork for more fat and flavor.
Aleppo pepper or crushed red pepper flakes: if you don’t have Aleppo, mix smoked paprika with a pinch of red pepper flakes, or use mild chili powder for a different, but pleasant, heat.
Fresh parsley: cilantro or mint both work well and change the flavor profile—cilantro gives a brighter taste, mint makes it fresher; use same amount.

Pro Tips

1. Proof the yeast right in the bowl you’ll mix dough in, then gently tip the foamy mix into the flour so you don’t lose bubbles. If your kitchen is cold, warm the bowl on top of a pot of barely simmering water for a few minutes to speed the rise. Don’t let the water be hot or the yeast dies.

2. When you grate the onion, squeeze out as much juice as you can with a clean towel or paper towels. Too much moisture will make the topping sloppy and the dough soggy, and you’ll lose the nice crisp edges.

3. Chill the meat topping for 20 to 30 minutes before you spread it on the dough. Cold topping spreads thinner, holds together better, and gives you more control so it won’t slide off when you bake at very high heat.

4. Watch the oven, not the clock. Crank the oven as hot as it will safely go, use a preheated baking stone or inverted sheet, and cook one first to learn your timing. Rotate if one side chars faster. Reheat leftovers in a hot skillet for 1 to 2 minutes to bring back crispness, rather than in the microwave.