Homemade Crunchy Lahmacun ( Turkish Pizza) 

Lahmacun

Lahmacun is one of my favourite Turkish dish. When I was living in Istanbul, we used to eat it in restaurants where they bake the dough in a wood fired oven so the crust was very crunchy and delicious! Since i moved to Zurich,  i miss Turkish food a lot… okay there are quite a lot “doner/kebap” places but nothing tastes the one we used to eat in Istanbul… In order to avoid this homesickness, I decided to prepare Lahmacun at home and I changed the game by using a special dough… This recipe will be one of my special ones and i’ll definitely do it again and again 🙂

Enjoy!

Ingredients for 4 people

  • 200 gr of ground beef
  • 1 medium onion
  • 1 handful parsley
  • 1 medium garlic clove
  • 1 red pepper
  • 2 tomatoes
  • 2 tablespoon of water
  • 1 tablespoon of tomato paste
  • 1 teaspoon of blackpepper & salt & paprika
  • 1 teaspoon of dried mint & chilli
  • 1 tablespoon of olive oil

Cooking Time:  20 mins

Level: Easy

Start with the topping. Take a food processor, add all the veggies and mix them until they are finely chopped.

Take a bowl, stir ground beef, tomato paste, veggies, water and spices. Then set topping aside – normally I keep it in the fridge for 30 -45 mins.

Preheat the oven to 220C. This time we used the bottom heat and the fan. Here the idea is to have a crunchy pastry and the fan option will help to cook the meat easily.

For the dough actually we used a special pastry that you can easily buy from Migros, Coop or Turkish supermarkets.

Here is the secret of my pastry ( the picture is not very clear however it is called “Yufka”) Yufka is a very thin and soft filo dough, pastry. Once you buy it you’ll see that the shape is round and normally there are 4-5 dough sheets in one package.

Yufka

Now it is time to prepare our lahmacun.  Spread the yufka and cut it into unequal pieces.  Take a round baking tray, place the yufka pieces on the baking tray. Here the idea is to cover the tray with yufka and top it with our ground beef mix. If you put so many yufka, your lahmacun will be thick. Personally I prefer to put some yufka sheets, so I can get a very crunchy pastry and lots of meat 🙂

Once you prepare your lahmacun according to your taste, then bake it for 15-17 mins. Serve it warm and with lots of parsley and lemon juice!

Hope you’ll try this recipe and if you have any questions we are happy to help you 🙂

Bon appétit!

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