Home
Recipes
Breads
Flatbreads
Lahmacun (Turkish Pizza) Recipe

Lahmacun (Turkish Pizza) Recipe

Learn how to make authentic homemade lahmacun, the famous Turkish flatbread with spiced minced meat. This easy recipe creates crispy, thin bases topped with a flavorful lamb mixture and fresh herbs. Master the technique for the best traditional lahmacun that's better than takeout!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
15 mins
Serves:
4 flatbreads (8 servings)
Overhead shot of freshly baked lahmacun arranged on a rustic wooden board, showing the thin, crispy edges with slightly charred spots and the vibrant red meat topping spread to the edges. A cross-section reveals the delicate, crispy-yet-chewy base beneath the aromatic minced lamb mixture. Soft natural light highlights the texture of the topping and the fresh herbs scattered on top - bright green parsley, mint leaves, and lemon wedges arranged alongside. The steam rising from the hot flatbreads creates a sense of immediacy, while scattered sumac and red pepper flakes provide visual contrast against the board.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">350g strong bread flour</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">220ml warm water</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">400g lean minced lamb (or beef for a less traditional alternative)</li><li class="ingredients-single-item">2 medium tomatoes, finely diced</li><li class="ingredients-single-item">1 large onion, very finely chopped</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">1 red pepper, very finely diced</li><li class="ingredients-single-item">30g fresh parsley, finely chopped</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">1 tbsp red pepper paste (biber salçası) or additional tomato paste with 1 tsp paprika</li><li class="ingredients-single-item">2 tsp ground cumin</li><li class="ingredients-single-item">1 tsp sumac</li><li class="ingredients-single-item">1 tsp Aleppo pepper or red pepper flakes</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">For serving:</li><li class="ingredients-single-item">Fresh lemon wedges</li><li class="ingredients-single-item">Fresh parsley</li><li class="ingredients-single-item">Fresh mint</li><li class="ingredients-single-item">Sumac for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking tray</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional for topping)</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the dough. In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and add the warm water and olive oil. Mix until it forms a shaggy dough, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel tacky but not sticky - this extended kneading develops the gluten, which gives your lahmacun a chewy-yet-crisp texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size. The slow rise allows flavor to develop in the dough while the yeast creates air pockets for a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough is rising, prepare your topping. If using a food processor, pulse the onion, garlic, pepper, and tomatoes until very finely chopped but not pureed. If doing by hand, make sure to chop everything as finely as possible. The fine texture is crucial for authentic lahmacun as it allows the topping to cook quickly and evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the vegetables to a large bowl and add the minced lamb, parsley, tomato paste, red pepper paste, and all the spices. Add the olive oil and mix thoroughly with your hands until well combined. The mixture should be quite wet but hold together - this moisture will help prevent the thin dough from drying out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place a pizza stone or heavy baking tray in your oven and preheat to 250°C (480°F) or as high as your oven will go. The intense heat mimics a traditional wood-fired oven and ensures the base cooks quickly while staying crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has risen, punch it down and divide into 4 equal pieces. On a well-floured surface, roll each piece into a very thin circle, about 25-30cm in diameter. The dough should be almost translucent in places - much thinner than regular pizza dough. This thinness is characteristic of authentic lahmacun.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread about 3-4 tablespoons of the meat mixture onto each dough circle, using the back of a spoon or your fingers to spread it very thinly and evenly all the way to the edges. Unlike Italian pizza, lahmacun has no uncovered crust - the topping goes right to the edge!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer the prepared lahmacun to the preheated stone or tray (you may need to work in batches). Bake for 5-8 minutes until the edges are crisp and beginning to char slightly, and the meat is fully cooked. Watch carefully as they can burn quickly due to the high temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and immediately squeeze fresh lemon juice over the top. Sprinkle with additional sumac and fresh herbs. Traditional lahmacun is often served rolled up with fresh herbs inside, or folded in half like a taco. Serve immediately while hot and crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>If making ahead, you can freeze the baked lahmacun. Cool completely, then stack with parchment paper between each one, wrap tightly, and freeze. Reheat from frozen in a hot oven for 3-4 minutes until crisp and heated through.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Lahmacun (Turkish Pizza)?

Lahmacun requires bread flour, yeast, olive oil, minced lamb, tomatoes, onion, garlic, red pepper, parsley, tomato paste, red pepper paste, and spices like cumin, sumac, Aleppo pepper, oregano, and cinnamon. It's served with fresh lemon, parsley, and mint.

How to cook Lahmacun (Turkish Pizza) at home?

Learn how to cook Lahmacun (Turkish Pizza) by making a thin dough from bread flour, yeast and olive oil, then topping it with a finely chopped mixture of minced lamb, vegetables and Middle Eastern spices. Roll the dough extremely thin, spread the topping to the edges, and bake at a very high temperature (250°C) for 5-8 minutes until crispy with slightly charred edges.

What makes an authentic Turkish flatbread crispy yet chewy?

The secret to authentic crispy yet chewy Turkish flatbread is thorough kneading to develop gluten, rolling the dough extremely thin (almost translucent), and baking at a very high temperature on a preheated stone or heavy tray that mimics a traditional wood-fired oven.

Can I use beef instead of lamb in Middle Eastern flatbreads?

Yes, while lamb provides the traditional rich flavour, beef makes an excellent substitute in Middle Eastern flatbreads. The key is maintaining the high fat content (15-20%) and using the same aromatic spice blend of cumin, sumac, and cinnamon to keep the authentic taste profile.

Why is my flatbread soggy instead of crispy when making Turkish pizza?

Soggy flatbread typically results from rolling the dough too thick, applying too much topping, or baking at insufficient temperature. Ensure your dough is paper-thin, the topping is spread very thinly, and your oven is preheated to maximum heat (240-250°C) with a pizza stone.

Want to try something else in ...

Flatbreads

Try following recommended recipes

View all
An overhead shot of freshly baked sourdough pita breads stacked on a rustic linen cloth, with one pita torn open to reveal the perfect pocket and pillowy interior. Soft natural light cascades across the scene, highlighting the golden-brown blistered exteriors and the subtle speckling from sprouted grains. In the background, a jar of mature sourdough starter sits alongside scattered wheat berries and sprouted grains. Steam rises gently from the freshly baked breads, while a drizzle of olive oil and a sprinkle of flaky sea salt add a glistening finish. The composition balances the artisanal, rustic nature of slow-fermented bread with the technical perfection of the ideal pita puff.
Breads
Flatbreads

Slow-Fermented Sourdough Pita with Sprouted Grains Recipe

Tender, flavor-packed pita pockets with an irresistible tang from long fermentation and nutty complexity from sprouted grains, creating bread with remarkable depth and a delightfully chewy texture.
Difficulty:
Advanced
Prep Time:
30 mins (plus 16-24 hours fermentation)
Cook Time:
15 mins
Serves:
8 pitas
View recipe
An overhead shot captures a stack of golden-brown cultured butter parathas with visible flaky layers curling at the edges. A cross-section view reveals the distinct 24 layers created through the lamination process, showcasing the intricate honeycomb structure. Soft natural morning light highlights the glossy butter sheen on the surface while creating shadows that emphasize the textural complexity. A corner of the paratha is pulled apart to demonstrate its flaky pull, with steam gently rising. The parathas rest on a handmade clay plate alongside a small copper bowl of yogurt, scattered fresh herbs, and a drizzle of ghee. The styling includes whole spices and a small bowl of cultured butter, reinforcing the artisanal process behind these meticulously laminated flatbreads.
Breads
Flatbreads

Cultured Butter Paratha with 24-Layer Lamination Recipe

Flaky, tender parathas made with tangy cultured butter folded meticulously into 24 delicate layers that shatter gloriously with each rich, buttery bite.
Difficulty:
Advanced
Prep Time:
2 hours 30 mins
Cook Time:
20 mins
Serves:
6 parathas
View recipe
An overhead shot of a golden-brown tlayuda with slightly charred edges, resting on a handwoven Mexican textile. The natural sunlight highlights the rustic, slightly uneven texture of the corn flatbread, with tiny air bubbles visible across its surface. In the background, scattered ingredients tell the story: colorful heritage corn kernels, limestone powder, and a traditional clay comal. A cross-section shot reveals the crisp yet pliable texture, while scattered corn husks and a stone molcajete add authenticity. The warm lighting emphasizes the earthy tones of the nixtamalized corn, showcasing its transformation from kernel to magnificent flatbread.
Breads
Flatbreads

Heritage Corn Tlayuda with Nixtamalized Masa Recipe

A crispy, traditional Oaxacan flatbread made with heritage corn masa, creating a nutty, aromatic base for endless savory toppings and authentic Mexican flavors.
Difficulty:
Advanced
Prep Time:
16 hours (includes nixtamalization)
Cook Time:
15 mins
Serves:
8 tlayudas
View recipe
An overhead shot of golden-brown koji dosas stacked on a handcrafted clay plate, with one dosa partially unfolded to reveal its lacy, crisp texture. A small copper bowl of vibrant green curry leaf oil sits nearby with droplets artfully drizzled across the dosas, creating a striking color contrast. In soft natural light, the fermented dosas exhibit caramelized edges and airy bubbles throughout, while scattered fresh curry leaves and a small bowl of coconut chutney complement the composition. The rustic wooden table beneath holds scattered grains of rice and dried red chilies, emphasizing the traditional yet innovative nature of this fermented creation.
Breads
Flatbreads

Koji-Fermented Rice Flour Dosa with Curry Leaf Oil Recipe

Thin, tangy koji-fermented rice flour dosas offer delightful fermented complexity with aromatic curry leaf oil creating a perfect balance of crispy edges and soft centers.
Difficulty:
Intermediate
Prep Time:
24 hours
Cook Time:
20 mins
Serves:
8 dosas
View recipe
An overhead shot of diamond-shaped msemen flatbreads stacked slightly offset on a handmade ceramic plate, with soft natural light highlighting their golden-brown edges and flaky layers. A close-up reveals the delicate, paper-thin layers and subtle speckles of preserved lemon throughout the dough. Scattered around the composition are small bowls of honey, olive oil infused with saffron threads glowing amber in the light, and a rustic wooden board with remnants of smoked flour. Steam rises gently from the just-cooked msemen, with a cross-section shot showing the distinct internal honeycomb structure created by the unique folding technique. The flatbreads' surfaces glisten subtly with olive oil, creating an inviting texture against the earthy tones of the smoky dough.
Breads
Flatbreads

Smoked Flour Msemen with Preserved Lemon and Saffron Recipe

Flaky, smoky Moroccan flatbreads infused with aromatic saffron and bright preserved lemon, creating layers of complex flavor in every tender, pull-apart bite.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
20 mins
Serves:
8 flatbreads
View recipe
An overhead shot of a boat-shaped khachapuri with golden-brown edges and a glistening center where bright yellow egg yolk melts into pools of stretchy, bubbling aged cheese. The bread's crust shows beautiful fermentation bubbles and a rustic, irregular texture captured in warm, natural light. Steam rises gently from the surface, highlighting the bread's freshness. The khachapuri sits on a weathered wooden board scattered with fresh herbs and coarse salt crystals, with a small dish of Georgian adjika sauce nearby adding a vibrant red accent. The dramatic cheese pull as a piece is torn away reveals the bread's airy, open crumb structure developed through wild fermentation.
Breads
Flatbreads

Wild Yeast Khachapuri with Aged Georgian Cheese Recipe

A pillowy, boat-shaped bread filled with tangy wild-fermented dough and a molten center of authentic Georgian sulguni cheese, crowned with a runny egg yolk for the ultimate tear-and-dip experience.
Difficulty:
Advanced
Prep Time:
16 hours (mostly fermenting)
Cook Time:
15 mins
Serves:
4 khachapuri
View recipe
An overhead shot captures translucent sheets of hand-stretched yufka dough with visible layers of golden cultured butter between them. A cross-section reveals dozens of flaky, paper-thin layers with distinct separation. Soft natural light streams through a kitchen window, highlighting the pastry's delicate structure and buttery sheen. The finished pastry is presented on a weathered wooden board dusted with flour, alongside scattered toasted sesame seeds and flaky sea salt. In the background, a small ramekin of cultured butter sits next to a vintage rolling pin, emphasizing the traditional nature of this labor-intensive pastry.
Breads
Flatbreads

Hand-Stretched Yufka with Cultured Butter Lamination Recipe

Delicate layers of hand-stretched Turkish yufka dough laminated with rich cultured butter create an extraordinary pastry with shattering crispness and complex, tangy flavor notes.
Difficulty:
Advanced
Prep Time:
3 hours
Cook Time:
25 mins
Serves:
6 pastries
View recipe
An overhead shot captures the distinctive spiraled texture of the injera, showcasing its unique bubbled surface with tiny eyes and spongy consistency against a traditional Ethiopian mesob basket. The warm, amber-toned lighting highlights the flatbread's subtle variations in color from light tan to deeper brown spots where fermentation was most active. In the foreground, a torn piece reveals the bread's airy structure, while the background features small bowls of colorful Ethiopian stews and a sprinkle of raw teff grains for context. The composition balances on a rustic wooden surface with traditional woven placemats, emphasizing the injera's rustic, artisanal quality and fermented aroma.
Breads
Flatbreads

Malted Grain Injera with Teff Sourdough Starter Recipe

This naturally fermented Ethiopian flatbread features a delightful tang from the teff sourdough starter and complex depth from malted grains, creating a spongy texture with crisp edges perfect for scooping up stews and sauces.
Difficulty:
Advanced
Prep Time:
3 days (mostly inactive)
Cook Time:
5 mins
Serves:
8 injera (25cm each)
View recipe
An overhead shot captures a stack of charcoal-black naan breads with distinctive charred bubbles and stretch marks on a handmade ceramic platter, illuminated by soft window light. A small copper pot of golden cultured ghee sits alongside, its surface glistening with a swirled pattern where a brush has just been drawn through it. Close-up details reveal the bread's pillowy texture contrasted against the dramatic black color, while scattered fresh herbs and pink Himalayan salt provide vibrant color accents. The composition sits on a textured linen cloth with traditional Indian patterns, surrounded by small bowls of additional toppings and a sourdough starter jar partially visible at the edge of the frame.
Breads
Flatbreads

Charcoal-Activated Sourdough Naan with Cultured Ghee Recipe

Soft, smoky charcoal-infused sourdough naan with tangy notes, paired with rich, nutty cultured ghee for an elegant fusion of traditional Indian flatbread and modern culinary techniques.
Difficulty:
Advanced
Prep Time:
12 hours
Cook Time:
15 mins
Serves:
8 naan breads
View recipe
An overhead shot of rustic, irregularly shaped lavash flatbreads stacked in gentle layers on a weathered wooden board, with visible charred blisters and air pockets across their golden-brown surfaces. In soft natural window light, the za'atar oil glistens, highlighting the green thyme, sumac's deep red, and sesame seeds scattered atop the breads. A small ceramic bowl of extra za'atar oil sits nearby with a wooden spoon, while scattered whole grains and fresh herbs create a natural border around the composition, emphasizing the bread's artisanal, whole grain character and long fermentation.
Breads
Flatbreads

72-Hour Fermented Whole Grain Lavash with Za'atar Oil Recipe

Thin, chewy whole grain lavash bread with complex sourdough notes, baked until blistered and brushed with aromatic za'atar-infused olive oil for an irresistible Middle Eastern flavor.
Difficulty:
Advanced
Prep Time:
30 mins (plus 72 hours fermentation)
Cook Time:
4 mins per bread
Serves:
8 flatbreads
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Lahmacun (Turkish Pizza) Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-06", "description": "Learn how to make authentic homemade lahmacun, the famous Turkish flatbread with spiced minced meat. This easy recipe creates crispy, thin bases topped with a flavorful lamb mixture and fresh herbs. Master the technique for the best traditional lahmacun that's better than takeout!", "prepTime": "PT45M", "cookTime": "PT15M", "totalTime": "PT1H", "keywords": "lahmacun, Turkish pizza, flatbread, spiced lamb, Middle Eastern cuisine", "recipeYield": "8", "recipeCategory": "Main Course", "recipeCuisine": "Turkish", "nutrition": { "@type": "NutritionInformation", "calories": "320 calories", "carbohydrateContent": "32 g", "proteinContent": "18 g", "fatContent": "14 g", "saturatedFatContent": "5 g", "cholesterolContent": "45 mg", "sodiumContent": "480 mg", "sugarContent": "2 g", "servingSize": "1 serving" }, "recipeIngredient": [ "350g strong bread flour", "7g instant dry yeast", "1 tsp sugar", "1 tsp salt", "2 tbsp olive oil", "220ml warm water", "400g lean minced lamb (or beef for a less traditional alternative)", "2 medium tomatoes, finely diced", "1 large onion, very finely chopped", "4 garlic cloves, minced", "1 red pepper, very finely diced", "30g fresh parsley, finely chopped", "2 tbsp tomato paste", "1 tbsp red pepper paste (biber salçası) or additional tomato paste with 1 tsp paprika", "2 tsp ground cumin", "1 tsp sumac", "1 tsp Aleppo pepper or red pepper flakes", "1 tsp dried oregano", "1/2 tsp ground cinnamon", "1/2 tsp black pepper", "1 tsp salt", "2 tbsp olive oil", "Fresh lemon wedges", "Fresh parsley", "Fresh mint", "Sumac for sprinkling" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make the dough", "text": "In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and add the warm water and olive oil. Mix until it forms a shaggy dough, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel tacky but not sticky - this extended kneading develops the gluten, which gives your lahmacun a chewy-yet-crisp texture." }, { "@type": "HowToStep", "name": "Let the dough rise", "text": "Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size. The slow rise allows flavor to develop in the dough while the yeast creates air pockets for a light texture." }, { "@type": "HowToStep", "name": "Prepare the topping", "text": "If using a food processor, pulse the onion, garlic, pepper, and tomatoes until very finely chopped but not pureed. If doing by hand, make sure to chop everything as finely as possible. The fine texture is crucial for authentic lahmacun as it allows the topping to cook quickly and evenly." }, { "@type": "HowToStep", "name": "Mix the meat filling", "text": "Transfer the vegetables to a large bowl and add the minced lamb, parsley, tomato paste, red pepper paste, and all the spices. Add the olive oil and mix thoroughly with your hands until well combined. The mixture should be quite wet but hold together - this moisture will help prevent the thin dough from drying out during baking." }, { "@type": "HowToStep", "name": "Preheat the oven", "text": "Place a pizza stone or heavy baking tray in your oven and preheat to 250°C (480°F) or as high as your oven will go. The intense heat mimics a traditional wood-fired oven and ensures the base cooks quickly while staying crisp." }, { "@type": "HowToStep", "name": "Roll out the dough", "text": "Once the dough has risen, punch it down and divide into 4 equal pieces. On a well-floured surface, roll each piece into a very thin circle, about 25-30cm in diameter. The dough should be almost translucent in places - much thinner than regular pizza dough. This thinness is characteristic of authentic lahmacun." }, { "@type": "HowToStep", "name": "Apply the topping", "text": "Spread about 3-4 tablespoons of the meat mixture onto each dough circle, using the back of a spoon or your fingers to spread it very thinly and evenly all the way to the edges. Unlike Italian pizza, lahmacun has no uncovered crust - the topping goes right to the edge!" }, { "@type": "HowToStep", "name": "Bake the lahmacun", "text": "Carefully transfer the prepared lahmacun to the preheated stone or tray (you may need to work in batches). Bake for 5-8 minutes until the edges are crisp and beginning to char slightly, and the meat is fully cooked. Watch carefully as they can burn quickly due to the high temperature." }, { "@type": "HowToStep", "name": "Finish and serve", "text": "Remove from the oven and immediately squeeze fresh lemon juice over the top. Sprinkle with additional sumac and fresh herbs. Traditional lahmacun is often served rolled up with fresh herbs inside, or folded in half like a taco. Serve immediately while hot and crisp." }, { "@type": "HowToStep", "name": "Storage tip", "text": "If making ahead, you can freeze the baked lahmacun. Cool completely, then stack with parchment paper between each one, wrap tightly, and freeze. Reheat from frozen in a hot oven for 3-4 minutes until crisp and heated through." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "138" }, "review": [ { "@type": "Review", "author": "Fatima Yilmaz", "datePublished": "2024-06-01", "reviewBody": "This recipe gave me the perfect crispy edges I've been trying to achieve for years! The spice blend is spot on and reminds me of the lahmacun I grew up eating in Istanbul. Absolutely delicious!", "name": "Crispy edges, incredible flavor!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Mehta", "datePublished": "2024-05-28", "reviewBody": "I've been ordering from my local Turkish restaurant for years, but this homemade version blew me away. The thin, crispy crust with that perfectly spiced lamb topping is exceptional. My family was impressed!", "name": "Better than my local Turkish restaurant!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-05-22", "reviewBody": "Since I made this recipe the first time, my family has requested it every week! The detailed instructions about how thin to roll the dough and spreading the topping all the way to the edges made all the difference.", "name": "Family requests weekly now!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Rodriguez", "datePublished": "2024-05-15", "reviewBody": "The balance of spices in this recipe is perfect - flavorful without being too hot. I love how the cinnamon adds depth without overpowering. The tips for getting that authentic texture were incredibly helpful!", "name": "Perfect spice balance, not too hot!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Mahmoud", "datePublished": "2024-05-08", "reviewBody": "As someone who grew up eating authentic Turkish food, I can confirm this recipe is the real deal! It takes a bit of effort to roll the dough so thin, but the result is absolutely worth it. The texture and flavor are spot on!", "name": "Worth the effort, truly authentic taste!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Lahmacun (Turkish Pizza)?", "acceptedAnswer": { "@type": "Answer", "text": "Lahmacun requires bread flour, yeast, olive oil, minced lamb, tomatoes, onion, garlic, red pepper, parsley, tomato paste, red pepper paste, and spices like cumin, sumac, Aleppo pepper, oregano, and cinnamon. It's served with fresh lemon, parsley, and mint." } }, { "@type": "Question", "name": "How to cook Lahmacun (Turkish Pizza) at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Lahmacun (Turkish Pizza) by making a thin dough from bread flour, yeast and olive oil, then topping it with a finely chopped mixture of minced lamb, vegetables and Middle Eastern spices. Roll the dough extremely thin, spread the topping to the edges, and bake at a very high temperature (250°C) for 5-8 minutes until crispy with slightly charred edges." } }, { "@type": "Question", "name": "What makes an authentic Turkish flatbread crispy yet chewy?", "acceptedAnswer": { "@type": "Answer", "text": "The secret to authentic crispy yet chewy Turkish flatbread is thorough kneading to develop gluten, rolling the dough extremely thin (almost translucent), and baking at a very high temperature on a preheated stone or heavy tray that mimics a traditional wood-fired oven." } }, { "@type": "Question", "name": "Can I use beef instead of lamb in Middle Eastern flatbreads?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, while lamb provides the traditional rich flavour, beef makes an excellent substitute in Middle Eastern flatbreads. The key is maintaining the high fat content (15-20%) and using the same aromatic spice blend of cumin, sumac, and cinnamon to keep the authentic taste profile." } }, { "@type": "Question", "name": "Why is my flatbread soggy instead of crispy when making Turkish pizza?", "acceptedAnswer": { "@type": "Answer", "text": "Soggy flatbread typically results from rolling the dough too thick, applying too much topping, or baking at insufficient temperature. Ensure your dough is paper-thin, the topping is spread very thinly, and your oven is preheated to maximum heat (240-250°C) with a pizza stone." } } ] }