Lunch · 45 min · turkish

Lahmacun (Turkish Flatbread Pizza)

Dinner decisions, handled: Lahmacun (Turkish Flatbread Pizza) pairs pizza dough with ground lamb for a 45-minute Turkish lunch. It is weeknight cooking that still hits your targets — 26 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Pizza dough
• 0.75 lb Ground lamb
• 1 Onion
• 2 Tomatoes
• 1 Bell pepper
• 1 cup Parsley
• 2 tbsp Tomato paste
• 2 tsp Paprika
• 1 tsp Cumin
• 1 Lemon

Steps

1. Blitz the onion, tomatoes, bell pepper, and parsley in a food processor until finely minced but not pureed — the topping should have texture.
2. Mix the vegetables with the lamb, tomato paste, paprika, cumin, and 2 teaspoons of salt into a spreadable paste. It should be wet enough to spread thin; add a splash of water if it is stiff.
3. Divide the dough into 4 balls and roll each paper-thin, about 10 inches across. Thin is non-negotiable — lahmacun is crisp, not bready.
4. Spread a quarter of the meat mixture edge to edge on each round, pressing it into the dough so it bonds as it bakes.
5. Bake on a screaming-hot pizza stone or inverted sheet pan at 500°F, 6 to 8 minutes, until the edges crisp and the topping sizzles.
6. Serve immediately with lemon wedges and extra parsley. The proper way to eat it: squeeze lemon over, pile on parsley, roll it up, and eat with your hands.

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