Turkish Lamb Flatbread (lahmacun) Recipe from Savory Spice
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Test Kitchen Approved Recipe

Lahmacun translates to "meat and dough" in English. This is our version of this traditional Turkish flatbread recipe with spiced ground meat.

4 servings

Active Prep: 1 hour 30 min
Cook: 20 min


  • For flatbread:

  • 3/4 cup lukewarm water
  • 1/4 oz. active dry yeast
  • 1 tsp. sugar
  • 2 cups flour
  • 2 tsp. salt
  • For topping:

  • 1/4 lb. ground beef or lamb
  • 1 Tbsp. Baharat
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/4 cup olive oil
  • 4 Tbsp. tomato paste
  • 2 tsp. Roasted Granulated Garlic
  • 1 plum tomato, finely diced
  • 1/2 cup white onion, finely diced
  • Salt to taste

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The Baharat can be adjusted in this recipe to reduce the heat level.


For flatbread: Add yeast and sugar to the lukewarm water, allow to sit until frothy, about 5 min. In a separate bowl combine flour and salt, fold in the yeast mixture and knead until a smooth dough ball is formed. Cover dough with plastic wrap and place in a warm area for about an hour to rise. Punch down the dough, divide into four pieces and place the pieces on a floured surface. Cover the dough with a damp towel for 30 min. or the dough balls can be refrigerated for later usage.

For topping and assembly: Preheat oven to 450 degrees, place a pizza stone or cookie sheet on the lower rack of the oven. Meanwhile, cook the ground meat in a skillet and drain. Combine the cooked meat with remaining ingredients and set aside. Roll the dough pieces out to 10-inch by 6-inch rectangle. Divide the meat mixture between the four flatbreads and spread evenly to the edges. Cook the flatbread until the dough is crisp about 7 min. depending on dough thickness. Flatbreads may need to be baked individually depending on the size of your baking sheet. Cut into strips and, season with salt to taste.


Try drizzled with our Tarator Tahini Sauce.

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