A simple lahmacun recipe at home that you can’t get enough of! Crispy lahmacun in 45 minutes

You can make lahmacun, which is one of the popular tastes of Turkish cuisine, at your home in no time.

It is one of the indispensable dishes in kebab shops, low in calories and high in taste. lahmacunyou can easily do it at your home. Housewives who want to make lahmacun, which is one of the favorite tastes of Turkish cuisine and which we usually prefer to eat in restaurants, doing lahmacun at home researching it well how to make lahmacun dough at home Here is an easy recipe for lahmacun at home with its crunchy taste…


For the dough;

  • 1 kilogram of flour
  • 1 packet of dry yeast
  • 6 glasses of water
  • 1 tablespoon of salt

For the mortar;

  • 200 grams of ground beef
  • 500 grams of minced lamb
  • 5-6 tomatoes
  • 5 onions
  • 2 bunches of parsley
  • 1-2 red peppers
  • 4-5 green peppers
  • 1 tablespoon of chili paste
  • 1 tablespoon of tomato paste
  • 1 head of garlic
  • 1 cup of olive oil
  • 2-3 spoons of red pepper
  • 1 teaspoon of black pepper


In first place lahmacun too much it is prepared and the yeast is dissolved in warm water. The middle of the flour is opened in the form of a pool, yeast water is first added and mixed. Then add water little by little and knead. Kneading continues until a smooth consistency is obtained. Then cover and set aside. For the filling, first of all, wash the parsley and finely chop it. Finely chop the garlic, peppers and tomatoes (can also be put in a food processor). The onions are grated, washed well in cold water and squeezed by hand. Parsley, garlic, pepper, onion, tomato, minced meat, tomato paste and spices are gathered in a bowl and mixed. Then add the oil and mix well.

When the inner mortar is ready, the previously prepared and preserved dough is taken on a floured counter and divided into equal parts. Each piece is rolled very thin with the help of a rolling pin. Spread the inner mortar evenly over the rolled dough and press all parts of the dough. At this time, the grill section of the oven is opened to the highest temperature. Next, a non-stick pan is heated and the prepared lahmacun is placed in the pan. When the bottom of the lahmacun in the pan begins to lightly brown, it is placed on the grill section of the preheated oven. When the edges start to brown a little, remove from the oven and fold in half. It is served hot and with vegetables, tomatoes, onions and lemons. Lahmacun ready. Enjoy your meal…


There are some tricks to making lahmacun at home.

  • To get a nice thick lahmacun, the mortar inside the lahmacun should be filtered after passing through the robot.
  • In order not to disperse the inner mortar, the mortar should be placed after putting the dough in the pan.
  • The thin rolling of the dough is also very important for the flavor and crunch of the lahmacun.
  • It should be cooked over low heat.
  • The dough must be left to rest for a while before rolling it out.

Leave a Comment

Your email address will not be published.