Traditional Turkish Lahmacun

Lahmacun Turkish Snack
Lahmacun From Turkey

Lahmacun is a traditional dish from the Eastern Mediterranean region, specifically from Turkey, Lebanon, and Syria. It is a type of flatbread that is topped with a mixture of minced meat, vegetables, and spices.

What Lahmacun Means

The name “lahmacun” comes from the Arabic words “lahm” which means meat and “ajin” which means dough. The dough is typically made with flour, yeast, salt, and water, and is rolled out very thin. The meat topping is made with ground lamb or beef, onions, garlic, tomatoes, and a variety of spices such as cumin, paprika, and cinnamon.

How to Prepare Lacmacun

The mixture is spread over the dough and then baked in a hot oven for a few minutes until crispy. Lahmacun is typically served as a snack or appetizer, and it is often eaten as a fast food item in Turkey. It is usually topped with fresh herbs such as parsley, mint, or cilantro, and served with lemon wedges on the 

Home Made Lahmacun

side. Some people also like to add toppings such as red pepper flakes, pickled vegetables, or a drizzle of olive oil. 

The History of Lahmacun

Lahmacun has a rich history and is believed to have originated in the Ottoman Empire. It was introduced to Turkey by the Armenians who lived in the region, and it quickly became a popular street food item. Today, lahmacun is enjoyed all over the world, and it has become a staple of Middle Eastern cuisine. One of the reasons why lahmacun is so beloved is its versatility.

Lahmacun Traditional Turkish Snack
It Can be Eaten on its Own as a Snack

It can be eaten on its own as a snack or served as part of a larger meal. It can also be customized to suit different tastes and preferences. For example, some people prefer their lahmacun to be spicy, while others like it milder. Some people also like to add cheese or other toppings to their lahmacun.


In conclusion, lahmacun is a delicious and versatile dish that has a rich history and is enjoyed by people all over the world. With its crispy flatbread base and flavourful meat topping, it is the perfect snack or appetizer for any occasion. Whether you are a fan of Middle Eastern cuisine or just looking to try something new, lahmacun is definitely worth a try.

How to Make Lahmacun

½ lb uncooked store-bought organic pizza dough


½ sweet red pepper, cored, cut into chunks

1 shallot, halved

2 garlic cloves, peeled

½ oz fresh parsley leaves with some stem

7 oz ground lamb or ground beef

1tsp smoked paprika

1tsp ground allspice

½ tsp ground cumin

½ tsp Aleppo-style pepper

½ tsp ground cinnamon

½ tsp cayenne pepper

½ tsp salt

4 tbsp tomato paste

2 tbsp Private Reserve Greek extra virgin olive oil

Lemon wedges for later

  1. Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)
  2. Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.)
  3. Prepare two large rimmed baking sheets lined with parchment paper (you’ll be using these to bake the Lahmacun in batches.)
  4. Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that’s about 8 or 9 inches in diameter.
  5. Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed.  Spoon 3–4 tablespoon topping onto dough and spread topping evenly to edges, leaving a thin boarder.
  6. Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.)
  7. Repeat steps 5 and 6 with the remaining dough.
  8. Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature.  See notes below for how to serve.

Cook’s Tip for How to Cook Lahmacun on Stovetop: You can cook Lahmacun on stovetop instead of heating up the oven.  You will need a large non-stick skillet with a lid. Pre-heat skillet over medium heat and add just a little bit of extra virgin olive oil. Place one Lahamacun in heated skillet and cover with lid. Cook for about 5 minutes until the meat and dough are cooked through.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may also like...

Translate »