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Lahmacun tarifi / Turkish pizza lahmajoun recipe

Selam everybody... Merhaba from Turkey.

LAHMACUN is an item of prepared food originating in the early Turkish cuisine of the Levant, consisting of a round, thin soft piece of dough topped with spicy minced meat (commonly beef and lamb). 
Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and parsley, cabbage salad or cilantro; a typical variants may be found as wraps for kebab meat or sauces.

It believed originate from South East of Turkey. The main ingredients are ground meat (beef/ lamb/ mutton), tomatoes, paprika, onion, salça and oil. Salça is thick tomato pasta (mostly homemade product) and prepared just before winter come when the tomato season in peak here in Turkey.
There are two kind of salça; damates salça (tomato paste) and biber salça (chili paste mostly made of capia peppers)

But the recipe might vary from each region. And what I want to share today is how commonly people in Bursa make it although some family from other region using a bit different. But still we all use same main ingredients as I mentioned above.

There are two process making this lahmacun, the dough and meat topping. After the dough doubles in volume, divide the dough into 10 to 15 equal parts. If you want a smaller diameter lahmacun divide it into 15. Then roll each part of the dough very thin, verry thin! Then spread evenly with a ground meat topping.

Lahmacun (read Lahmajoun) recipe, serve 10~15 depends how large/ small your lahmacun.

Dough ingredients:
  • 1000 gr AP flour
  • 2,5 tsp instant yeast
  • 1 tsp salt
  • pinch of sugar
  • 2 tbsp olive oil
  • 550 ml warm water

Making the dough:
Mix and knead all dough ingredients, using stand mixer or by hand. Knead until you get smooth and elastic dough. Cover with damp kitchen towel and let it rest until double on volume.

Meanwhile, let's prepare ground meat topping:
  • ±800 gr ground meat ( I mix ground lamb and beef 50:50)
  • 3 big onion , finely chopped or roughly grated
  • 2 cloves of garlic, finely chopped
  • 3 Tbsp damates salça (tomato paste) homemade or canned
  • 1 Tbsp biber salça  (chili paste), homemade or canned 
  • 1½ tsp black pepper powder
  • 1½ tsp salt or to taste
  • 1 Tbsp urfa biber/ Urfa chili pepper flake
  • 1 Tbsp red chili pepper flake (reduce for less spiciness)
  • 1 tsp kimyon (cumin powder)
  • ½ cup water
  • 3~4 tbsp olive oil
Making the topping:
Place all topping ingredients in big bowl. Mix all thoroughly to combine Set a side.

Prepare some vegetables for salad as well. You can vary the vegetable base on what is available on your fridge, but make sure you get this list for your lahmacun.

Salad for serving:

  • lettuce,roughly sliced
  • tomatoes, roughly chopped
  • parsley leaves, roughly choped
  • sweet onion, finely sliced
  • Scallion, roughly chopped
  • lemon for serving
  • salt to taste for serving (optional)
You can vary the vegetables and even add some pickles as well. Sprinkle with some sumac and urfa chili peper flake for kick your flavor.
Baking the lahmacun:
  1. Pre heat oven at 200°C. If you don't have wide baking tray, you should make smaller lahmacun. Prepare some baking paper as well.
  2. Flatten the dough and divide into 10~15 equal portions (depend on how big you want). If you divide your dough into 10 portion, divide your topping into 10 too. Also if you divide the dough into 15, you should have equal portion of topping.
  3. Flour your working table, using rolling pin flatten and roll each ball into very thin round shape. While working at 1 ball dough, cover other balls with a damp towel to prevent drying. Slide your thin rolled dough into prepared baking tray line with baking paper. 
  4. spread evenly 1 portion of topping meat, using bare hand or back of spoon lightly push against the dough. Let it rest for about 10 minutes before you place them into the oven.
  5.  Do same method to all dough and topping. Bake them until they look golden brown. Once the lahmacun out from the oven, place them on wide platter and cover with aluminum foil and damp towel to make your lahmacun keep moist (not dry)

Serve the lahmacun:

Sprinkle the salad, lemon juice, salt, some sumac (if using) and some chili pepper flake (as your prefer) then wrap / roll. 
Enjoy it with ayran drink and some ezme (turkish style meze).

Check my other Lahmacun post here.

Follow me at Instagram; @citra_homediary
If you making this recipe, please let me know. 
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚


Resep Lahmacun (baca Lahmajoun), serve 10~15 tergantung besar/ kecil yang anda bikin.

Bahan untuk roti lahmacun:
  • 1000 gr terigu serba guna
  • 2,5 sdt ragi instant
  • 1 sdt garam
  • sejumput gula
  • 2 sdm minyak zaitun (atau minyak sayur lain)
  • 550 ml air hangat
Membuat adonan dasar lahmacun:
Campur dan uleni semua bahan diatas hingga halus dan elastis. Bulatkan dan tutup dengan platik film dan diamkan hingga mengembang 2x lipat-lamanya tergantung suhu ruangan masing-masing.

Sementara itu siapkan toppingnya.
  • ±800 gr daging giling (saya gunakan campuran daging sapi dan kambing 50:50)
  • bawang bombay ukuran besar, cincang halus atau parut kasar
  • 2 siung bawang putih. cincang halus
  • 3 sdm pasta tomat
  • 1 sdm pasta cabe
  • 1½ sdt merica bubuk hitam/ putih
  • 1½ sdt garam atau sesuai selera
  • 1 sdm urfa biber (jika tidak ada bisa gunakan flake cabe kering)
  • 1 sdm bubuk cabe (kurangi jika kurang suka pedas)
  • 1 sdt bubuk kumin/ cumin
  • ½ gelas (125 ml) air
  • 3~4 sdm minyak zaitun
Campur semua bahan topping diatas dan aduk hingga rata benar.

Siapkan juga salad untuk topping lahmacun.
  • daun selada, iris kasar
  • tomat buah ukuran besar, iris iris
  • daun petersely, cincang kasar
  • bawang bombay, iris halus lalu diremas dengan sedikit garam dan cuci.
  • Daun bawang, iris kasar
  • jeruk lemon
  • garam (optional)
Jika ada acar timun atau acar cabe bisa juga ditambahkan. Tambahkan juga sumac and urfa chili peper flake for kick your flavor.

Follow me at Instagram; @citra_homediary
If you making this recipe, please let me know. 
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚



  1. wow, that is sound good. But I am not good on bake

  2. what an interesting and lovely dish! I love the salad topping to add some beautiful color and lovely fresh veggies to this. It looks so good!

  3. This looks so interesting and delicious! Thanks for sharing.

  4. Kimberly @ Berly's KitchenOctober 25, 2016 at 2:09 AM

    We are big pizza fans at my house. I bet this would be a huge hit.

  5. This looks delicious! My aunt used to make something she called Armenian pizza and it looks similar to this and was oh so delicious. She's gone now but I'm going to try this and see if it's anything like what she made. Regardless it sounds and looks wonderful!

    1. Yes it is similar to Armenian lahmajoun. We have some similarity in some cuisines due to close geographically :)

  6. Never heard of this recipe. Sounds delicious!

  7. Wow! The lemon juice and ground meat sound delightful! This pizza looks so thin and crispy. I bet it tastes wonderful!

  8. This looks really good! Something I've always wanted to try at home! Thanks for all the great recipes!

  9. This looks fantastic! Can't wait to try it! I love how creative it is!


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