Turkish Lahmacun – 45-Minute Recipe
A Turkish flatbread topped with a spicy, umami‑rich beef filling. Fresh peppers, tomatoes, and the signature Hayfene Fifth Element spice mix give it depth and heat, while the thin, crisp dough makes every bite feel like a Mediterranean pizza.
Recipe by serra moon food· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Filling
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 1 bunch parsley
- 2 tomato
- 1 tbsp tomato paste
- 1/2 tbsp pepper paste
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 2 tsp Hayfene Fifth Element SpiceMix
- 0.42 cup vegetable oil
- 1 1/10 lb ground beef
Dough
- 5 cup flour
- 2 cup water
- 1 tsp salt
- 1 tsp sugar
Instructions
- 1Preheat the oven to 428°F (425°F) and place a pizza stone or baking sheet inside to heat.
- 2Finely dice the onion, red and green bell peppers, and tomatoes; roughly chop the parsley.
- 3In a large mixing bowl, combine the ground beef, diced onion, chopped bell peppers, minced tomatoes, tomato paste, pepper paste, red pepper flakes, 1 tsp salt, and the Hayfene Fifth Element SpiceMix. Mix thoroughly until the meat is evenly coated.
- 4In a separate bowl, whisk together the flour, water, 1 tsp salt, and the optional 1 tsp sugar until a smooth, elastic dough forms.
- 5Cover the dough with a clean kitchen towel and let it rest for 10 minutes to relax the gluten.
- 6Divide the rested dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin circle about 10‑12 inches (25‑30 cm) in diameter.
- 7Spoon a generous amount of the meat mixture onto each dough circle and spread it evenly, leaving a small border around the edge.
- 8Drizzle about 1 tsp (≈5 ml) of vegetable oil over each topped circle to help the crust crisp.
- 9Transfer the prepared lahmacuns onto the preheated stone or sheet and bake for 10‑12 minutes, or until the edges are golden‑brown and the topping is fully cooked.
- 10Remove from the oven, let cool for 2‑3 minutes, then serve hot. Optionally slice into wedges and garnish with fresh lemon wedges or extra parsley.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest the dough
Cover the dough and let it rest for 10 minutes before shaping to relax the gluten.
Preheat baking surface
Place the pizza stone or baking sheet in the oven while it preheats.
Oil for crispness
Drizzle about 1 tsp (≈5 ml) vegetable oil over each topped circle before baking.
Cool briefly before serving
Let the baked lahmacuns rest 2‑3 minutes after removal to make slicing easier.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Turkish Lahmacun?
- About 45 minutes in total: 30 minutes of prep and 15 minutes of cooking.
- How many servings does this Turkish Lahmacun recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Turkish Lahmacun recipe come from?
- It was shared by serra moon food on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.