If you want to experience the pizza universe in all its glory, you can't avoid trying alternatives to the Italian version. Turkish pizza, aka Lahmacun, should definitely be at the top of your DIY list! With this recipe, you can easily outdo the kebab shop around the corner.
The thin crispy flatbreads with spicy minced meat topping not only taste great as basic Lahmacun. You can also roll them up easily as a Dürüm with tomatoes, parsley, lemon, and more. Onion? Spicy? You can decide for yourself – be the architect of your Turkish pizza!
MY TIP:
If you bake your Lahmacun on the pizza stone in the gas grill, make sure to place your stone raised in the grill with a fireproof stainless steel tray, before preheating – this way, you'll get the best baking results if you don't have a pizza oven ready yet.
Ingredients
For 6 servings
For the dough
For the filling
For the topping
Equipment
nutritional values per serving
Also check out our video on this
Preparation in 10 steps
For the dough: Dissolve sugar in water, then dissolve the yeast while stirring. Let the mixture rest for 5 minutes, then add it to the flour. Add salt, olive oil, and Greek yogurt, and knead into a smooth dough. Cover and let it rise for 2 hours in a warm place.
For the dough: Dissolve sugar in water, dissolve the yeast in it while stirring. Let the mixture rest for 5 minutes, then add it to the flour. Add salt, sunflower oil, and yogurt and knead into a smooth dough. Cover and let it rise for 2 hours.
Divide dough into 6 equal pieces and shape into balls. Lightly brush the bottom of a sealable container with some oil and place the dough balls inside. Let rest at room temperature for about 12 hours or overnight in the refrigerator. For the refrigerator option, let the dough balls come to room temperature about 2 hours before further processing.
For the filling: Peel and roughly dice onions and garlic. Wash, clean, deseed, roughly dice peppers and tomatoes, and press out excess liquid in a sieve. Wash parsley, shake dry, pluck leaves from the stems, and roughly chop.
Mix all the vegetables with minced meat, herbs, and remaining spices, and chop them multiple times on a large board with a large kitchen knife until a fine, homogeneous mixture is formed. Season the minced mixture, return it to the sieve, and let it drain again.
Preheat pizza oven, gas grill, or conventional oven with a pizza stone to maximum heat.
For the topping: Wash the tomato and cut into slices. Peel the onions and also cut into thin slices. Wash the parsley, shake dry, and chop coarsely. Season the tomatoes and parsley with lemon juice and sumac.
Roll out individual dough pieces on a floured work surface into a round shape about 1 mm thin and spread thinly with filling.
Dust the pizza peel with some flour and transfer the lahmacun onto the pizza stone. Bake in the pizza oven for 3 minutes, on the gas grill for approximately 5 minutes, or in the regular oven for about 10 minutes until the dough is crispy.
Top lahmacun with toppings. Season with sumac and lemon juice, and serve flat or rolled up.
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Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!