Ayran
Acılı ezme (spicy tomato relish)
Etli ekmek (Konya meat flatbread)
1 h 45 minMedium
Lahmacun recipe
Thin yeasted dough, a spiced minced lamb and pepper topping, and a very hot oven. A baking tray method for crisp lahmacun without a pizza stone.
- Total time
- 1 h 55 min
- Makes
- 8 pieces
- Difficulty
- Medium
- Region
- Gaziantep
- Per serving
- ~300 kcal
Method
Prove the dough
Knead the flour, yeast, sugar, salt, water and oil into a soft dough. Cover and leave in a warm place until doubled in size.
Blitz the topping
Finely blitz the onions, tomatoes, peppers, garlic and parsley in a food processor, then drain off the liquid. Work this into the mince with the spices.
Heat the oven
Heat the oven to its highest setting for 20 minutes, with the baking tray inside.
Roll and spread
Divide the dough into 8 balls. Roll each one out very thinly, then spread the topping in a very thin layer right to the edge, using a wet hand.
Bake
Slide onto the hot tray on baking paper. Bake on the bottom shelf until the edges are browned. Serve hot with lemon and fresh herbs.
Tips
- If the topping is too thick, the dough will not cook through. Spread it thinly enough that the dough pattern shows through.
- A watery topping softens the base. Be sure to drain the liquid from the vegetables.
Storage
Cooked lahmacun keeps in the freezer for 2 months. Reheat in a hot frying pan with a lid on.
About Lahmacun
The name lahmacun comes from an Arabic phrase meaning dough with meat. It is a symbol of the oven culture of south-eastern Anatolia, above all Gaziantep and Şanlıurfa.
Nutrition
| Energy | 300 kcal |
|---|---|
| Protein | 12 g |
| Fat | 9 g |
| Carbohydrate | 42 g |
Frequently asked questions
Why does lahmacun not turn out crisp at home?
The oven is not hot enough or the tray was not preheated. Bake it at the highest setting on a very hot tray.
