How to Make Crunchy LAHMACUN At Home? 😋 One of The Best Turkish Foods | Perfect for PIZZA Lovers

Embark on a flavor-filled adventure today as we learn to make Crunchy Lahmacun at home! 😋 Considered as one of the pinnacle dishes of Turkish cuisine, it's a must-try for any Pizza enthusiast. Let's bring the deliciously layered and delectably crispy Lahmacun right into your kitchen! If you're a pizza lover on the lookout for an international twist, this easy to follow recipe will be your new go-to!

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The perfect homemade lahmacun,
Today I want to make you Turkey’s number one street food and take away - a thin layer of tasty meat on bread which is crunchy and bendy at the same time. They married to become the flawless lahmacun. It should definitely be on your bucket list!

Servings: 4
Difficulty: easy
Prep time: 10- 20 minutes
Cooking time: 2 minutes

For the dough, (makes 9 lahmacuns)
300 gr all purpose flour (2 cups)
1,5 teaspoons instant yeast
½ teaspoon sugar
180 ml water (3/4 cup)
1 heaped teaspoon salt


or skip the dough and use 8-9 lavash breads as the base


For the meat mixture,
200 gr minced meat, half beef half lamb (you can use just lamb, beef or chicken as well. Add half a teaspoon of butter if using just beef. Add cumin, tomato paste and pepper paste to flavour if just using chicken.)
1,5 onions
2 cloves of garlic
50 gr sucuk (or any cured meat such as chorizo, salchica, pepperoni, mortadella, pastrami, pancetta or bresaola)
8 tablespoons homemade tomato puree, (6 tablespoons if store-bought, alternatively, use a grated tomato with a teaspoon of tomato paste)
12 sprigs of parsley, chopped
1 teaspoon yogurt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon hot red pepper flakes
1 teaspoon isot (any smoked pepper works like paprika or even fresh hot chilli)


• Preheat the oven on upper and lower heat, without fan to its maximum heat, around 280C (536F) is fine. Place a pizza stone or baking steel on the bottom of the oven. You can use the back of a cast iron pan as well.
• To make the dough, mix the flour, yeast, sugar, water, and the salt in a bowl and knead for 2 minutes.
• When the dough becomes smooth and less sticky, cover with a damp cloth and let it rest for about 10 minutes in a warm place.
• Meanwhile, for the meat mixture, pulse the onions, garlic and sucuk in a food processor until they become a paste or grate the onions and garlic if you are not using cured meat. Cured meat helps enhance the flavour because it is aged and fermented.
• Mix the paste, minced meat, tomato puree, yogurt, salt, black pepper, red pepper flakes, and the isot. If the mixture isn’t juicy enough, add a couple of teaspoons of water to spread the mixture easier.
• Add in the parsley and give it a last mix.
• To make the dough, divide the dough into 9 equal balls. Dust the work surface and the rolling pin with flour and roll out the balls around 30 cm (12 in). Place the dough on a peel and remove the excess flour. Spread a heaped tablespoon of mixture on the dough and slide the lahmacun onto the hot stones in the oven. Bake for about 2 minutes and repeat with the rest.
• To make with lavash, heat a pan around a minute and place the lavash in it. Spread a heaped tablespoon of the meat mixture on the lavash and cook it around a minute. Then, transfer the pan to the oven’s top shelf and bake for 2-3 minutes.
• To enjoy the lahmacun at its best, thinly slice a red onion and mix it with sumac and olive oil. Place the onions on lahmacun with parsley, squeeze some lemon and roll it. If you also have a glass of ayran then it is a perfect feast!