Authentic Homemade Turkish Lahmacun (Thin-Crust Meat Pizza)

Name: Authentic Homemade Turkish Lahmacun (Thin-Crust Meat Pizza)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 250 g beef mince; 500 g strong white bread flour; 2 ripe tomatoes; 2 green chillies; 4 spring onions; 1 medium red onion; 1 bunch flat-leaf parsley; 0.5 lemon; 2 tbsp olive oil; 7 g dried fast-action yeast; 2 tsp Aleppo chilli pepper flakes; 1 tsp allspice; 1 pinch ground cumin; 2 tsp salt; 0.5 tsp black pepper; 1 tbsp cornmeal or semolina flour for dusting

Experience the vibrant flavors of Turkish street food with this homemade Lahmacun. A thin, crispy dough is topped with a savory, spiced minced beef mixture and baked to perfection, then finished with fresh herbs and a bright squeeze of lemon.

Servings4 Portions

Prep Time40 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

beef mince
250 g
strong white bread flour
500 g
ripe tomatoes
2
green chillies
2
spring onions
4
medium red onion
1
flat-leaf parsley
1 bunch
lemon
0.5
olive oil
2 tbsp
dried fast-action yeast
7 g
Aleppo chilli pepper flakes
2 tsp
allspice
1 tsp
ground cumin
1 pinch
salt
2 tsp
black pepper
0.5 tsp
cornmeal or semolina flour for dusting
1 tbsp

Step-by-Step Instructions

Prepare the yeast starter: Sift the strong white bread flour into a large mixing bowl and create a well in the center. Sprinkle the yeast into the well and pour in 125ml of lukewarm water. Lightly flick some of the surrounding flour over the water to create a thin covering. Cover the bowl and let it rest in a warm place for about 15 minutes until cracks begin to appear on the flour surface.

Knead the dough: Add an additional 250ml of water and 1 teaspoon of salt to the bowl. Mix with your hands and knead the dough for approximately 10 minutes until it becomes smooth, elastic, and no longer sticks to your fingers. If the dough is too wet, add a small amount of extra flour. Cover and let it rise in a warm spot for 30 minutes, or until it has doubled in size.

Preheat the oven: Set your oven to its highest possible temperature (ideally 240°C/220°C fan/gas mark 9). Lightly dust one or two large baking trays with cornmeal or semolina to prevent sticking.

Prepare the tomatoes: Place the tomatoes in a heatproof bowl and cover with boiling water. Let them stand for a minute, then drain and slip off the skins. Halve the tomatoes, remove the stalks and seeds, and finely chop the remaining flesh.