Lahmacun
lahmacun
A thin meat-topped flatbread — not a pizza, not a pide, eaten with parsley, onion and a squeeze of lemon.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: lahmacun.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 1 hr 37 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Lahmacun is a very thin dough spread with a paste of lamb, tomato, pepper and parsley, baked hard and fast. You roll it around herbs and onion. If the dough is bready, you made a pide. If the topping is chunky, you made something else.
Ingredients
- Wheat flour350 g
- Yeast4 g
- Water200 ml
- Lamb, mince250 g
- Tomato2 medium
- Bell pepper1
- Onion1
- Parsley1 bunch
- Fresh chilli4.9 ml
- Salt7.4 ml
- Lemon1
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Dough: flour, water, yeast, a pinch of salt. Rise 1 hour. Pulse topping to a paste.
70 minStep 2
Stretch rounds very thin. Spread a thin layer of meat. Bake at 250°C 5–7 minutes. Lemon, parsley, onion, roll.
12 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Lamb → Beef mince
Common.
Tips
- A pizza stone helps. A ripping-hot tray is the apartment version.
- Beef mince works. Keep it fatty enough to not dry.
History & culture
Street counters and weekend ovens. Gaziantep and the southeast take it personally.
A Levantine-Anatolian meat bread. The name is Arabic; the habit is regional.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Benoît Prieur via Wikimedia Commons (CC0). https://commons.wikimedia.org/wiki/File:Armenian%20lahmacun%20(1).JPG
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Lahmacun take?
1 hr 37 min all in — 25 min prep, 12 min cook, 1 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 6 rounds. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Oven, Baking tray.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Lamb → Beef mince. Common.
Any tips from this recipe?
A pizza stone helps. A ripping-hot tray is the apartment version. Beef mince works. Keep it fatty enough to not dry.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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