Turkish Lamb Flatbread (Lahmacun Style, Easy Recipe)
This Turkish lamb flatbread features a thin, crispy crust topped with spiced ground lamb, herbs, and vegetables. An authentic lahmacun-style recipe at home.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Cooking tools:
- Food processor
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Kitchen towel
- Rolling pin
- Pizza stone
- Baking sheet
- Oven
- Stove
- Grater
- Chef's knife
- Cutting board
- Parchment paper
- Spatula
- Plate
- Serving platter
- Instant-read thermometer
- Paper towel
- Plastic wrap
Ingredients
- 240ml warm water (40-46°C)
- 5g sugar
- 10g active dry yeast
- 300g all-purpose flour, plus extra for dusting
- 5g salt
- 30ml olive oil, plus extra for brushing
- 450g ground lamb or beef (or a mixture)
- 1 medium onion, finely chopped or grated
- 1 green bell pepper, finely chopped
- 2 tomatoes, peeled, seeded, and finely chopped
- 60g tomato paste
- 15g fresh parsley, chopped
- 15g red pepper flakes, adjustable to taste
- 5g paprika
- 5g cumin
- 2.5g allspice
- 1.5g cinnamon
- Salt
- black pepper
- Lemon wedges for serving
- Fresh parsley or mint leaves
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