Lahmacun is a thin, crispy Turkish flatbread topped with a highly flavorful mixture of minced meat (lamb or beef), tomatoes, peppers, and herbs. It’s often referred to as “Turkish pizza” but is traditionally served rolled up with fresh parsley and a squeeze of lemon.

Prep Time	Cook Time	Serves
1 hour 30 minutes (Dough Rise)	15 minutes	4 (makes 8 small flatbreads)

Part A: Ingredients

For the Dough

• 2 cups All-purpose flour
• 1 tsp Instant dry yeast
• 1 tsp Sugar
• 1 tsp Salt
• 1 cup Warm water
• 1 Tbsp Olive oil

For the Meat Topping (The Harç)

• 1 lb Ground Lamb or Beef (or a mix)
• 1 medium Tomato, grated or very finely diced
• 1 small Red Bell Pepper, finely diced
• 1 small Onion, finely diced or grated
• 2 cloves Garlic, minced
• $1/2$ bunch Flat-leaf Parsley, finely chopped
• 1 Tbsp Tomato paste
• 1 tsp Red Pepper Paste (Biber salçası, optional for deep flavor)
• Spices: 1 tsp Paprika, 1/2 tsp Cumin, $1/2$ tsp Crushed Red Pepper Flakes, Salt, and Pepper.

Part B: Instructions

Step 1: Prepare the Dough

1. In a large bowl, whisk together the warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add the flour, salt, and olive oil. Mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth.
4. Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 2: Prepare the Topping (The Harç)

1. While the dough is rising, mix all the topping ingredients (ground meat, grated tomato, onion, bell pepper, garlic, parsley, tomato paste, pepper paste, and all spices) in a large bowl.
2. Mix vigorously with your hands until well combined and the mixture is almost pasty.

Step 3: Assemble and Bake

1. Preheat oven to the highest setting ($500^\circ \text{F}$ / $260^\circ \text{C}$) with a pizza stone or inverted baking sheet inside for 30 minutes.
2. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a very thin oval or circle (about 1/8 inch thick).
3. Spread a very thin layer of the meat mixture over each dough circle, leaving a small border.
4. Carefully place the lahmacun onto the hot pizza stone/baking sheet. Bake for 5–8 minutes, or until the crust is bubbly and crisp and the meat is fully cooked.

Step 4: Serve

• Serve immediately, stacked on a platter. The traditional way to eat lahmacun is to squeeze fresh lemon juice over the top, sprinkle on extra fresh parsley, and roll it up like a taco.