🍞 Bread & bakery

Lahmacun (Turkish Thin Pizza)

Name: Lahmacun (Turkish Thin Pizza)
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 350 g Type 00 flour; 220 ml warm water; ½ tsp salt; ½ tsp sugar; a pinch dry yeast; 300 g tomatoes; 250 g ground beef; 160 g Italian long peppers (friggitelli); 150 g red bell peppers; 150 g onions; 3 garlic cloves; 1 hot chili peppers; 1 bunch fresh parsley; 1 tbsp tomato paste; 1 tsp paprika; 1 tsp ground cumin; as needed extra virgin olive oil; to taste black pepper; as needed fresh onions for serving; as needed fresh tomatoes for serving; as needed lettuce for serving; as needed lemon juice for serving; as needed fresh chili peppers for serving

⏱ 90 min🍽 Serves 8

Lahmacun is a traditional Turkish thin-crust pizza with a light, delicate base topped with a fragrant, spiced mixture of ground beef, tomato, and peppers. When baked at high temperature, the edges become slightly crispy while remaining soft and succulent inside. Served warm with fresh onions, tomatoes, lettuce, and a squeeze of lemon, it is fresh and vibrant—perfect for sharing and eating by hand.

Adapted from a video by Casa Pappagallo

Lahmacun 🇹🇷 La Vera Pizza Turca Sottile e Super Saporita (Ricetta Originale)

Watch on YouTube

Ingredients

Type 00 flour350 g
warm water220 ml
salt½ tsp
sugar½ tsp
dry yeasta pinch
tomatoes300 g
ground beef250 g
Italian long peppers (friggitelli)160 g
red bell peppers150 g
onions150 g

Steps

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1
Combine flour, salt, sugar, and dry yeast in a mixer. Add warm water and knead until the dough comes together. The dough should be smooth, slightly sticky, and elastic.
2
Remove the dough and place it on a floured work surface. Transfer to a floured bowl, cover with plastic wrap, and let rest for about 20 minutes.
3
Prepare the filling: Remove seeds from red peppers, cut into pieces, and add to a food processor. Chop together with hot chili peppers, garlic, Italian long peppers, and onions. Add ground cumin and paprika, blending until evenly combined.
4
Add tomato paste and chopped tomatoes, continuing to blend. Finally add ground beef, salt, and black pepper, processing until the mixture becomes a smooth, uniform meat sauce.
5
Transfer the meat mixture to a fine-mesh strainer and let excess liquid drain away. Let sit for about 30 minutes to release additional moisture.
6
Stir olive oil and fresh chopped parsley into the drained meat mixture until well combined and the filling is soft and spreadable.
7
Divide the rested dough into 8 equal pieces and shape each into a ball. Arrange on a floured surface and let rest for about 30 minutes for final proofing.
8
Brush the bottom of pizza pans or baking sheets with olive oil, coating the entire surface evenly.
9
Take one dough ball, place on the oiled pan, and gently stretch and press with your fingers into a thin round or oval shape.
10
Spread the meat filling evenly over the dough, working from the center toward the edges, ensuring it reaches nearly to the borders.
11
Lightly drizzle olive oil over the filling. Place the pan in the lower rack of a preheated oven at maximum temperature (about 250°C/480°F) and bake for 5 minutes.
12
Remove the pan from the lower rack, transfer it to the upper rack, and continue baking for 3–4 minutes until the edges are lightly crispy.
13
Transfer the baked lahmacun to a plate. Top with fresh onions, tomatoes, and lettuce, sprinkle with salt, squeeze lemon juice over it, and add fresh chili peppers if desired. Fold in half and enjoy by hand.