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Turkish Lahmacun Recipe

Lahmacun with Lavash – Easy Turkish-Style Recipe

Turkish Dishes Team
A quick Turkish-style lahmacun made with thin ready-made lavash, seasoned minced meat, peppers, tomato paste and fresh parsley.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Turkish
Servings 6 servings
Calories 285 kcal

Ingredients
  

For the Topping

  • 300 g medium-fat ground beef or lamb
  • 1 medium onion very finely chopped
  • 2 garlic cloves finely grated
  • 2 medium tomatoes finely chopped and lightly drained
  • 2 green peppers finely chopped
  • 1/2 small red pepper finely chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon Turkish red pepper paste
  • 1/4 cup flat-leaf parsley finely chopped
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon isot or Aleppo pepper optional
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt

For the Base

  • 6 thin ready-made lavash breads
  • 1 –2 teaspoons olive oil optional, only for very dry edges

For Serving

  • Lemon wedges
  • Fresh parsley leaves
  • Thinly sliced red onion mixed with sumac
  • Sliced tomatoes optional
  • Ayran optional

Instructions
 

  • Place an inverted heavy baking tray or pizza stone inside the oven and preheat to 240°C / 465°F for at least 15 minutes.
  • Finely chop the onion, tomatoes, peppers and parsley. Lightly drain any excess liquid from very juicy tomatoes.
  • Combine ground meat, chopped vegetables, garlic, tomato paste, red pepper paste, parsley and seasonings in a bowl.
  • Mix until the topping becomes evenly combined and spreadable. Add 1 tablespoon cold water only if it feels too dry.
  • Place one lavash on a flat surface and spread one-sixth of the topping thinly and evenly across it, reaching nearly to the edges.
  • Transfer to the heated baking surface and bake for 6 to 8 minutes, until the meat is fully cooked and the edges are crisp.
  • Repeat with the remaining lavash and topping, keeping cooked pieces lightly covered.
  • Serve immediately with lemon, parsley and sumac onions.

Notes

  • Use thin lavash rather than thick flatbread.
  • Do not blend the vegetables into a wet puree.
  • Top each lavash immediately before baking.
  • Keep the meat layer thin so it cooks before the bread dries.
  • Reheat leftovers in a skillet or hot oven, not the microwave.