Description
Crispy thin flatbreads topped with a savory and aromatic blend of ground meat, tomatoes, and herbs—lahmacun is a beloved Middle Eastern street food often enjoyed rolled up with fresh greens and lemon juice.
Ingredients
Units
Scale
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 1 cup warm water (more as needed)
- 1 tsp instant yeast
- 1/2 lb ground lamb or beef
- 1 small onion, finely grated
- 1 small tomato, finely chopped
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1/4 cup parsley, finely chopped
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
Instructions
- In a mixing bowl, combine flour, salt, sugar, and yeast. Add olive oil and warm water gradually, kneading into a soft dough. Cover and let rise for 1 hour.
- In another bowl, mix together the ground meat, onion, tomato, tomato paste, garlic, parsley, paprika, cumin, salt, and pepper until well combined.
- Preheat oven to 475°F (245°C) with a baking stone or tray inside.
- Divide the dough into small balls and roll each into a thin round.
- Spread a thin layer of meat mixture over each dough round using a spoon or spatula.
- Bake on the hot tray or stone for 6–8 minutes, or until edges are golden and the topping is cooked through.
- Serve hot with fresh parsley, lemon wedges, or rolled with greens.
Notes
- Use a pizza stone for a crispier base.
- Adjust spice levels to taste by adding chili flakes or Aleppo pepper.
- Can be made ahead and reheated in the oven.
- Serve with arugula, mint, or sumac onions for a traditional touch.
Nutrition
- Serving Size: 1 flatbread
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg
