Lahmacun | Turkish Pizza
I’m thrilled to share a special recipe that has become a standout at The LOST Table, our supper club. As part of a recent collaboration with LBB, we curated a 4-course Turkish menu, and one of the stars of the evening was the beloved Lahmacun. This crispy, flavor-packed Turkish flatbread has quickly become a fan favorite at our gatherings, and we’re excited to bring it back again soon!
At The LOST Table, Natasha and I love surprising our guests with unexpected culinary adventures, and this Lahmacun fits right in. Whether you choose to make the vegan version with tofu or stick to the traditional minced chicken, this dish is the perfect fusion of bold spices, tangy onions, and fresh parsley. It’s an explosion of flavor that embodies the spirit of Turkish street food, elevated to fit perfectly into a cozy supper club evening.
What makes Lahmacun special?
Lahmacun is often referred to as "Turkish pizza," but unlike its Italian counterpart, it's thin, crispy, and topped with a beautifully spiced protein mixture. Each bite is a blend of textures and flavors—savory, spicy, and a bit tangy, all wrapped in a soft yet crispy dough.
Let’s dive into the recipe, which we loved serving at our special event!
Serve It Right!
To truly elevate your Lahmacun experience, slice up some red onions and toss them with sumac and a drizzle of olive oil. Once your lahmacun is out of the oven, top it with the onion mixture and fresh parsley, then squeeze a bit of lemon juice over the top. Roll it up and enjoy! If you have a glass of ayran (Turkish yogurt drink) on hand, you’ve got the perfect pairing for this meal.
Ingredients
For the dough:
Flour – 100g
Yeast – ½ tsp
Sugar – A pinch
Water – 60 ml
Salt – ½ tsp
For the topping (choose between tofu or chicken):
Tofu (minced) – 1 packet (for the vegan option)
Chicken (minced) – 1 packet (for the traditional option)
Onions – 4, grated
Garlic – 2 cloves, minced
Tomato paste – 1 tsp
Tomato puree – 6 tbsp
Cumin – 1 tsp
Aleppo pepper – 2 tsp
Sumac – to taste
Salt – to taste
Parsley – 10 sprigs, chopped
Water – 2 tbsp
Yogurt – 1 tsp (optional for serving)
Method
Preheat the Oven:
Preheat the oven: Set your oven to its maximum heat (around 280°C / 536°F) with upper and lower heat, but without the fan. Place a pizza stone or a baking steel on the bottom rack. If you don’t have one, you can use the back of a cast iron pan as well.
Making the Dough:
Prepare the dough: In a bowl, combine the flour, yeast, sugar, water, and salt. Knead the dough for about 2 minutes until it becomes smooth and less sticky.
Rest the dough: Cover the dough with a damp cloth and let it rest for about 10 minutes in a warm place.
Preparing the Topping:
Prepare the topping: In a food processor, pulse the onions and garlic to create a smooth paste. If you prefer, you can grate the onions and garlic by hand.
Mix the topping ingredients: In a large bowl, combine the onion-garlic paste with your choice of minced tofu or chicken, tomato puree, cumin, Aleppo pepper, sumac, salt, and water. Stir in the parsley and mix well. If the mixture seems too dry, add a few teaspoons of water to make spreading easier.
Rolling and Topping the Dough:
Divide the dough: Once the dough has rested, divide it into 9 equal balls. Dust your work surface and rolling pin with flour, then roll each ball into a 30 cm (12 in) circle.
Top the dough: Place the rolled-out dough onto a pizza peel or a floured surface. Spread a heaped tablespoon of the tofu or chicken mixture evenly over the dough.
Baking the Lahmacun:
Bake: Slide the lahmacun onto the hot pizza stone in the oven. Bake for about 2 minutes or until the edges are golden and the topping is cooked through. Repeat with the remaining dough and topping.
Lavash Variation:
Using lavash: If you prefer a quicker method, you can use store-bought lavash. Heat a pan for about 1 minute, place the lavash in it, and spread a heaped tablespoon of the topping on the lavash. Cook for about 1 minute, then transfer the pan to the oven’s top shelf and bake for 2-3 minutes until the topping is done.
