“Lahmacun turkish flatbread”

Ingredients Nutrition


  1. Combine yeast, sugar and 3/4 cup boiled water in a bowl, let sit until foamy, about 5-7 minutes.
  2. Combine flour and salt separately, fold in the yeast mixture, and knead until soft, smooth dough ball forms. Cover the dough in a bowl with plastic wrap and let it rise for about an hour.
  3. Punch down dough, divide into 4 portions, and form them into a ball. Transfer dough balls to a floured baking sheet. Cover with a damp tea towel and let rest for another 45 minutes, or refrigerate until needed.
  4. In a large bowl, combine oil and tomato paste with the Baharat blend packet. Add in lamb, garlic, tomato, onion, and season with salt (optional).
  5. Preheat oven to 475°, use a pizza stone in bottom third of oven.
  6. Roll out each dough ball fairly thin, into a 10” disk. Transfer dough to a parchment paper, spoon about 4 tablespoons of topping onto dough, spread evenly with your fingers.
  7. Bake until the crust is golden brown and topping is cooked, between 6-10 minutes, depending on the thickness of your crust and topping layer. Repeat with remaining dough and toppings.

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