Dinner · 50 min · mediterranean

Lahmacun

A Mediterranean dinner built around pizza dough and ground lamb — on the table in 50 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Pizza dough
• 1 lb Ground lamb
• 3 Tomatoes
• 1 Red bell pepper
• 1 Onion
• 2 tbsp Tomato paste
• 2 tsp Aleppo pepper
• 1 cup Fresh parsley
• 2 Lemon

Steps

1. Heat your oven to its maximum with a stone or steel inside for 45 minutes — lahmacun wants blistering heat.
2. Blitz the tomatoes, pepper, and onion to a fine mince; mix with the lamb, tomato paste, Aleppo pepper, and salt into a spreadable topping.
3. Stretch the dough into 6 thin rounds, almost translucent at the center.
4. Spread the meat mixture paper-thin over each round, edge to edge — thick topping steams instead of crisping.
5. Bake one at a time 5 to 6 minutes until the edges char and the topping sizzles.
6. Shower with parsley and a squeeze of lemon; roll each lahmacun around fresh herbs and onion.
7. Eat with your hands, hot from the oven — Turkey’s answer to pizza, and older than the argument.

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