Authentic Turkish Lahmacun (Ultra-Crispy Version)
A professional-grade recipe for traditional Turkish Lahmacun. Features a high-elasticity dough and a perfectly balanced meat topping for that signature "street food" crunch.
Ingredients
- 3 cups All-purpose flour
- 1 cup Lukewarm water
- 1 tsp Salt
- ½ tsp Sugar
- 1 tbsp Olive oil
- ½ lb Ground beef or lamb 20% fat
- 1 large Yellow onion minced and drained
- 2 cloves Garlic crushed
- 1 large Tomato grated
- 1 Green bell pepper finely minced
- 1 Red Kapya pepper finely minced
- 2 tbsp Tomato paste
- 1 tbsp Pepper paste Biber salçası
- ¼ cup Fresh parsley chopped
- 1 tsp Cumin
- 1 tsp Aleppo pepper/Paprika
- Salt and black pepper to taste
Instructions
- Dough Development: Knead flour, water, salt, sugar, and oil for 10 minutes until elastic. Rest for 45 minutes covered.
- Topping (Harc) Preparation: Mix ground meat, minced vegetables (onion juice drained), pastes, and spices. Ensure it is a soft, spreadable consistency.
- Preheat Oven: Set oven to ( 260℃ ) with a stone/tray inside.
- Roll Paper-Thin: Divide dough into 8 balls. Roll each to 1-2mm thickness (10-12 inches wide).
- Assemble: Spread a thin layer of meat paste to the edges, pressing down firmly.
- The Blast Bake: Slide onto the hot stone. Bake for 5–7 minutes until charred and crispy.
- Service: Garnish with lemon and roll with fresh parsley and sumac onions.