Lahmacun
Thin, crisp Turkish flatbreads spread with a spiced lamb, tomato and pepper topping, served rolled up with sumac onions, parsley and lemon.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published October 6, 2025
- Prep
- 35 min
- Cook
- 30 min
- Total
- 1 hr 5 min
- Servings
- 4
- Level
- Medium
Lahmacun is a paper-thin flatbread topped with a savory spread of minced lamb, vegetables and spices, and it is a beloved street food across Turkey and the wider region. It bakes in just minutes in a very hot oven, so the edges crisp while the center stays soft enough to roll.
The topping is made in a food processor. Onion, pepper, tomato, garlic and parsley are blitzed into a paste, then pulsed with lamb, tomato paste and warm spices like cumin and Aleppo pepper. Spread it thin, almost to the edge, so it cooks right into the dough.
To eat it, pile on sumac onions and parsley, squeeze on lemon, roll it up and enjoy.
- Thin, crisp and rollable
- Spiced lamb topping
- Bright sumac onion salad
Ingredients
Directions
Whisk the flour, yeast, sugar and 1 tsp of the salt in a large bowl. Add the water and olive oil and mix into a soft dough.
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