A guide to mastering lahmacun: The Turkish pizza experience

Turkish cuisine boasts many delicacies, but you don't need to book a flight to experience these exotic flavours. One dish to try is lahmacun, or Turkish pizza. It's a very thin dough topped with a spicy meat filling.

Although comparing lahmacun to pizza might make some Italians cringe, there are similarities: a dough base with toppings. Yet, the flavour is so distinct that even a seasoned Italian may quietly express admiration. The simple dough consists of flour, water, and yeast.

Traditionally, Turkish pizza is topped with lamb or beef, onions, tomatoes, red pepper, garlic, and parsley. Essential aromatic spices typical of Middle Eastern cuisine include hot pepper, cumin, and cinnamon, giving it a spicy aroma. According to Turkish tradition, lahmacun is baked in a hot stone oven for a crispy crust, but at home, using a regular oven at high heat will work just fine.

Ingredients:

Dough:

• 255 g all-purpose flour,
• 150 ml lukewarm water,
• 1 teaspoon dry yeast,
• 1/2 teaspoon sugar,
• 1/2 teaspoon salt,
• 1 tablespoon olive oil.

Filling:

• 285 g ground lamb or beef,
• 1 large onion,
• 2 medium tomatoes,
• 1 red pepper,
• 2-3 cloves of garlic,
• 2 tablespoons chopped parsley,
• 1 tablespoon tomato paste,
• 1/2 teaspoon ground cumin,
• 1/2 teaspoon sweet paprika,
• 1/2 teaspoon hot paprika,
• Pinch of cinnamon,
• Salt and pepper to taste,
• 2-3 tablespoons olive oil or water.

Preparation:

1. In a small bowl, dissolve the yeast in lukewarm water with sugar. Set aside for a few minutes until the yeast activates. The mixture should become frothy.
2. In a large bowl, mix flour, salt, and sugar, and add the yeast mixture.
3. Knead the dough by hand or with a dough hook mixer for about 5-7 minutes until smooth and elastic. If the dough is too dry, add a bit of water; if it’s too sticky, add some flour.
4. Form the dough into a ball, place it in a lightly greased bowl, cover with a cloth, and set aside in a warm place for about 1-1.5 hours until it doubles in size.
5. Finely chop the onion, tomatoes, garlic, and pepper.
6. Add the chopped vegetables to the ground meat, along with the tomato paste, parsley, and spices.
7. Add 2-3 tablespoons of olive oil or water and thoroughly mix the filling until all ingredients are combined. The mixture should have a paste-like consistency.
8. Take the risen dough and place it on a lightly floured surface. Divide it into 8-10 equal parts.
9. Roll out each dough piece thinly into a round or oval shape with a diameter of about 20-25 cm. The dough should be really thin.
10. Place the dough round on a baking sheet lined with parchment paper.
11. Evenly spread a thin layer of meat filling on the dough, leaving about 1 cm of the edge bare.
12. Bake the lahmacun in an oven preheated to 230-250 degrees Celsius for about 5-8 minutes. The dough is ready when the edges are golden brown and the filling is well-cooked.

Serve the finished Turkish pizza flat, cutting it into smaller pieces. You can also roll it up with fresh vegetables like lettuce, tomato, and red onion. Enjoy!