LAHMACUN: Classic & VEGAN Options With a Twist

We're making Lahmacun, the beloved Turkish pizza, easier than ever! Using convenient phyllo / filo sheets, I'll guide you step-by-step on how to prepare this delicious dish with both traditional and vegan toppings. Whether you're a meat-lover or a plant-based enthusiast, this recipe is perfect for everyone!

What’s in the video?

Simple Steps: Learn how to use phyllo sheets as a quick and crispy base.
Classic Topping: I'll show you how to prepare the savory, spiced meat topping that makes lahmacun a crowd favorite.
Vegan Topping: Explore a delightful plant-based alternative that doesn't skimp on flavor.
Cooking Tips: Get tips on baking and serving for the best results.
Perfect for a quick dinner, an appetizer, or a unique party dish, this lahmacun recipe is not only easy but also incredibly versatile. Don’t miss out on the fun of customizing your toppings and impressing your guests with these thin, crispy delights.

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Ingredients For Lahmacun with filo, phyllo
4 yufka (phyllo / filo sheets) use thickest to make borek, savory pastries. You can use 2-3 or more layers if yours are thinner to make it thicker that can hold the topping.
For minced meat topping:
200gr. minced meat, beef or mix of beef and lamb (at least 20% fat would be better for a taste)
1 small onion
1 small each sweet green and red peppers (use bell pepper if you can't find the ones we have here in Türkiye)
2 cloves of garlic
1-2 medium-size tomatoes
handful of chopped parsley
little less then 1 tsp salt
1/2 tsp each cumin, black pepper, pul biber (chili flakes), paprika, sumac
about 3-4 tbsp olive oil (depending on the fat amount of your meat)
1 tsp each tomato (domates salçası) and pepper paste (biber salçası)

For the vegan lahmacun topping:
2 medium size eggplant (grilled)
Same ingredients of the classic topping except the meat
note: use more olive oil since the topping doesn't have any other fat content.