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Flavorful Turkish Lahmacun Recipe Easy Spiced Lamb Flatbread with Fresh Herbs

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A quick and easy Turkish flatbread topped with spiced ground lamb and fresh herbs, delivering bold flavors and a crispy texture reminiscent of Istanbul street food.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • ¾ cup (180ml) warm water (about 105°F/40°C)
  • 1 teaspoon active dry yeast
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 12 oz (340g) ground lamb
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ½ teaspoon red pepper flakes (adjust to taste)
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • Juice of half a lemon
  • Salt and pepper to taste
  • Fresh lemon wedges (to serve)
  • Optional: sliced cucumber or pickled vegetables (to serve)

Instructions

  1. Activate the yeast: In a small bowl, stir ¾ cup warm water with 1 teaspoon active dry yeast and a pinch of sugar. Let sit for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl, combine 2 cups all-purpose flour and ½ teaspoon salt. Add the yeast mixture and 2 tablespoons olive oil. Stir until a rough dough forms.
  3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Add a little flour if sticky, but avoid too much.
  4. Place dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare the lamb topping: Heat a skillet over medium heat. Sauté finely chopped onion until translucent, about 3 minutes. Add minced garlic and cook 30 seconds.
  6. Add ground lamb to skillet, break apart, and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
  7. Stir in tomato paste, ground cumin, paprika, and red pepper flakes. Cook 2 more minutes to bloom spices. Season with salt and pepper.
  8. Remove from heat and stir in fresh parsley, mint, and lemon juice. Set aside to cool slightly.
  9. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
  10. Divide dough into 6 equal pieces. Roll each into a thin 8-10 inch circle on a floured surface.
  11. Spread a thin, even layer of lamb mixture over each dough circle, leaving a small border.
  12. Transfer flatbreads to the hot stone or baking sheet using a pizza peel or flat baking sheet.
  13. Bake for 6-8 minutes until edges are golden and crisp and topping is bubbling.
  14. Remove from oven and serve immediately with fresh lemon wedges and optional sliced cucumbers or pickled vegetables.

Notes

If dough shrinks while rolling, let it rest covered for a few minutes. Avoid overloading dough with lamb topping to keep flatbread crispy. Preheat baking surface for best crispness. Lamb mixture should be moist but not watery; drain excess liquid if needed. Dough can be refrigerated up to 24 hours before use. Ground beef or turkey can substitute lamb. For gluten-free, use gluten-free flour blends or store-bought crust.

Nutrition

Keywords: lahmacun, Turkish flatbread, spiced lamb, easy dinner, street food, flatbread recipe, quick meals, fresh herbs

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