Lahmacun: Türkiye's Greatest Dish!

Let’s get one thing straight: lahmacun is not pizza. I know, I know, people call it “Turkish pizza” all the time, but that just doesn’t do it justice. This dish has a long and beautiful history, developed during the Ottoman empire, and lives on in the kitchens of Türkiye, Syria, Lebanon and other Arab countries.

This was my first time making lahmacun, so I went in with a mix of curiosity and mild panic (lol).

The modern lahmacun we know today (thin dough, spicy minced meat, baked in stone ovens & served with parsley, lemon & onion) was developed and popularized in southeastern Türkiye, especially in cities like Gaziantep & Urfa. So while its roots are shared with Arab & Levantine cuisines, the Turkish-style Lahmacun we know today is a product of Turkish culinary evolution.

Ingredients

Topping (Filling)

• 1 red bell pepper

• 1 green pepper

• 1 medium onion

• 2 ripe tomatoes

• a bunch of parsley

• 1 tbsp tomato paste

• 1 tbsp red pepper paste (optional)

• 1/2 tsp red pepper flakes

• 1 tsp sweet paprika (optional)

• 1 tsp salt

• 2 or more tbsp of olive oil

• 500g ground beef (with a good fat content)

• 2-3 tsp Hayfene Fifth Element SpiceMix (optional, but worth it)

  
  

Dough

• 5 cups flour

• 2 cups water

• 1 tsp salt

• 1 tsp sugar (optional)

  
  

Instructions

Make the Filling

1. Roughly chop the onion, red and green peppers, and tomatoes.

2. Add all chopped vegetables to a food processor and pulse until finely chopped (not pureed).

3. If the mixture is watery, strain it slightly to remove excess liquid.

4. Transfer the mixture to a bowl and mix in chopped parsley.

5. Add tomato paste, red pepper paste, chilli flakes, paprika, salt, and vegetable oil.

6. (Optional) Add Hayfene Fifth element spice mix for extra umami and smokiness.

7. Stir until fully combined, then mix in the ground beef.

8. Let the filling rest in the fridge while you prepare the dough.

   
   

Make the Dough

9. In a large bowl, combine flour, water, salt, and sugar.

10. Mix until a dough forms, then knead on a flat surface for about 10 minutes until medium-firm.

11. Shape the dough into a log and divide into equal-sized balls.

12. Cover with a damp kitchen towel and let rest for 15–20 minutes.

    
    

Assemble & Bake

13. Preheat your oven. Ideally you use a pizza oven but you can also use the highest setting in your home oven.

14. Roll out each dough ball as thinly as possible.

15. Spread a thin, even layer of the meat mixture on top of each round.

16. Bake each lahmacun for a few minutes until the edges are crisp and the topping is cooked through.

17. Remove from the oven and continue the process until all dough and filling are used.

    
    

Serve

18. Serve immediately while hot.

19. Top with thinly sliced red onions, crispy lettuce, and a dollop of thick yogurt.

20. Roll it up like a wrap and enjoy!

How I Served It

There’s no wrong way to eat lahmacun, but my go-to is thinly sliced red onions, crispy lettuce, and a spoon of thick yogurt, all rolled up like a wrap. Fresh, tangy, a little crunchy aka everything you want in one bite.

Thoughts

Was it as good as a lahmacun from a proper bakery in Gaziantep? Probably not. But for a first try, I was proud of how it turned out: bold flavours, crisp base, and just the right balance of softness and spice.

If you’ve never made lahmacun at home, I’d honestly say give it a go. It’s easier than you’d think, and nothing beats the smell of that sizzling meat topping in a hot oven.

Would I do anything differently next time? Maybe roll the dough even thinner. Maybe double the batch. Definitely invite friends, because these go fast. Let me know if you’ve made lahmacun before, or if you have a family tip you swear by. Always happy to learn from those who grew up eating it!!