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overhead image: golden brown flatbread pizza topped with lamb mince
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5 from 2 votes

Lahmacun (Turkish Pizza)

My Lahmacun recipe for Turkish pizza is topped with a flavor-packed meat topping that’s loaded with tons of savory spices!
Prep Time20 mins
Cook Time7 mins
Dough Rise1 hr 30 mins
Total Time1 hr 57 mins
Servings: 4
Calories: 585kcal
Author: Kevin



  • 2 cups all purpose flour (240g) (See Note 1)
  • 1 ½ teaspoon active dry yeast
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup whole milk room temperature
  • ¼ cup olive oil plus more for bowl

Meat Topping

  • ½ small red onion diced
  • 2 medium tomatoes quartered, seeds removed
  • 1 tablespoon tomato paste
  • 3 tablespoon flat leaf parsley chopped
  • 1 ½ teaspoon dried mint
  • 1 ½ teaspoon ground sumac
  • 1 teaspoon Aleppo chili flakes
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • 8 oz ground lamb or beef (80/20)


  • In a large mixing bowl whisk together the flour, instant dry yeast, sugar, and salt. Add the egg, milk, and extra virgin olive oil. Using dough hook, knead for 5 minutes until you have a smooth and elastic dough. Remove the dough and set aside on floured surface and form into a ball. Place back into bowl, cover with a damp tea towel or plastic wrap. Allow to rise for 1 hour in a draft free, warm place.
  • Once the dough doubled in size, punch down the risen dough and knead it on a lightly floured surface. Cut into four equal portions and then shape each piece into a ball. Cover with damp tea towel or plastic wrap and let rest for 30 minutes.
  • Place a pizza stone or baking tray inside the oven and set it to 480°F.
  • Place all the meat topping ingredients in a food processor (except ground meat) and pulse several times until well combined. Add the ground meat and pulse until the mixture turns into a paste. Transfer to a bowl to rest.
  • Lightly flour a ball of dough and roll it into a thin 12" round. Place the round on a piece of parchment paper and brush the edges with olive oil.
  • Drain and discard any liquid in meat topping bowl. Divide the topping into quarters and spread evenly all over the dough, then with oiled fingers, gently press it into dough, taking care that you do not tear the dough.
  • Place the lahmacun with the baking paper into the pizza stone or baking tray and bake for 5 minutes.
  • Repeat with the remaining dough and topping. Serve as is or top with feta cheese crumbles, piyaz salad (with or without beans), or arugula greens with a drizzle of olive oil and lemon wedges.



  1. You can almost use 1 cup all-purpose flour and 1 cup semolina flour. Traditionally this is made with all semolina flour.


Sodium: 694mg | Calcium: 87mg | Vitamin C: 14mg | Vitamin A: 1233IU | Sugar: 5g | Fiber: 5g | Potassium: 545mg | Cholesterol: 85mg | Calories: 585kcal | Trans Fat: 1g | Saturated Fat: 9g | Fat: 30g | Protein: 21g | Carbohydrates: 58g | Iron: 5mg