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.
- Prep
- 25 min
- Cook
- 12 min
- Rest
- 1 hr
- 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.
What you'll need
11 ingredients. Tap each one once it's out on the bench.
Ingredients
- Wheat flour350 g
- Yeast4 g
- Water200 ml
- Lamb, mince250 g
- Tomato2 medium
- Parsley1 bunch
- Fresh chilli4.9 ml
- Salt7.4 ml
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 min
Step 2
Stretch rounds very thin. Spread a thin layer of meat. Bake at 250°C 5–7 minutes. Lemon, parsley, onion, roll.
12 min
Nutrition
Per serving · estimate
- Calories
- 361 kcal
- Protein
- 17.6 g
- Carbs
- 49.7 g
- Fat
- 9.7 g
- Saturated fat
- 3.9 g
- Fibre
- 3.2 g
- Sugar
- 2.8 g
- Sodium
- 621 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
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.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Lahmacun take?
1 hr 37 min all in — 25 min prep, 12 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
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.
6 more questionsFewer questions
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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