🫓 Lahmacun

Name: Lahmacun
Total time: 60 min
Yield: 4
Cuisine: Turkey · Southeastern Anatolia
Ingredients: 400 g thin bread dough (store-bought or homemade); 250 g minced lamb; 2 tomatoes, very finely chopped; 1 onion, grated; 1 small bunch parsley, chopped; 1–2 fresh chilies, finely chopped; 1 tsp paprika, 1 tsp cumin, salt; 1 tbsp olive oil; Lemon wedges and extra parsley to serve

Origin: Turkey · Southeastern Anatolia

378kcal

per serving · 180 g

210kcal

per 100 g

16 gProtein9 g / 100 g

13 gFat7 g / 100 g

50 gCarbs28 g / 100 g

Lahmacun is a very thin, round flatbread spread with a paste of minced lamb, tomato, onion, parsley and chili, then baked in a hot oven until the edges crisp. The topping cooks straight onto the dough, so it stays moist and spicy while the base turns crackly. It is eaten rolled up with fresh parsley, onion and a squeeze of lemon.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground lamb

Not veganbecause of: ground lamb

Contains glutenbecause of: thin dough

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

thin doughground lambtomatoonionparsleychili pepper

Recipe

4 servings60 min

Ingredients

400 g thin bread dough (store-bought or homemade)
250 g minced lamb
2 tomatoes, very finely chopped
1 onion, grated
1 small bunch parsley, chopped
1–2 fresh chilies, finely chopped
1 tsp paprika, 1 tsp cumin, salt
1 tbsp olive oil
Lemon wedges and extra parsley to serve

Method

Heat the oven to its maximum, ideally 250 °C, with a tray inside.
Mix the lamb, tomato, onion, parsley, chili, spices, salt and oil into a soft paste.
Divide the dough into 4 balls and roll each out very thinly into a large round.
Spread a thin layer of the meat paste right to the edges.
Bake on the hot tray for 6–8 minutes until the edges are crisp.
Serve hot with parsley and lemon, rolled up to eat.

How to make it lighter

Use lean minced lamb and a thin layer of topping — the meat carries most of the fat.
Pile on extra parsley, tomato and lemon instead of a second flatbread.
Skip oil in the topping; the lamb releases enough fat as it bakes.

History

Lahmacun is closely associated with southeastern Turkey, especially Gaziantep and Şanlıurfa, and similar meat flatbreads are baked across Armenia, Syria and Lebanon. The name comes from Arabic lahm bi-'ajin, 'meat with dough'. Today it is a standard street-food and bakery order all over Turkey.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →