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Easy Lahmacun (Turkish Meat Flatbread)

Lahmacun is a thin, savory flatbread topped with a finely seasoned meat mixture and baked until lightly crisp. This easy version uses lavash for convenience, with an optional from-scratch dough for those who want the full experience.
Shared notes will appear here.
Everyday Cooking
Turkish
Kitchen Pace : 🕒
Servings: 6
Recipe by NAVA Kitchen
Thin oval Turkish lahmacun on a dark wooden board, topped with parsley and sumac onions, served with sliced tomatoes and chili flakes.
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Ingredients:

For the Topping
  • 1 lb. ground beef, 90/10 works well
  • 1 yellow onion, medium
  • 1 red bell pepper
  • 1 green pepper
  • 2 garlic cloves
  • 2 tomatoes, medium, soft
  • ½ bunch fresh parsley
  • 1 tbsp tomato paste
  • 1 tbsp red pepper paste
  • 2 tbsp olive oil
  • 2 –3 tbsp water, if needed
Spices
  • 1½ tsp salt
  • ½ black pepper
  • 2 tsp paprika
  • ½ tsp cumin
Base
  • Lavash bread, thin

Method:

Start Cooking
  • Place the ground beef in a large mixing bowl.
  • Pulse the onion in a food processor until very finely minced. Transfer the onion to a fine-mesh sieve and gently press with the back of a spoon to remove excess liquid. Do not squeeze it dry — just release the extra juice. Add the onion to the bowl with the beef.
  • Pulse the red pepper, green pepper, garlic, and tomatoes until very fine but not liquid. Do not drain. Add them directly to the bowl.
  • Add to the bowl: parsley, tomato paste, red pepper paste, olive oil, salt, black pepper, paprika, and cumin. Mix thoroughly with your hands until fully combined.
  • The mixture should be soft and spreadable. If it feels too thick, add 1 tablespoon water at a time, mixing after each addition, until it spreads easily. Do not make it runny.
  • You can spread and bake immediately. For deeper flavor, cover and refrigerate the mixture for 20–30 minutes before using.
  • Preheat the oven to 450°F.
  • Place lavash on a baking sheet. Spread the meat mixture evenly over the surface in a generous, even layer, reaching close to the edges. Avoid making the center too thick so it cooks evenly.
  • Bake for 8–10 minutes, or until the meat is fully browned, no pink remains in the center, and the edges are lightly crisp.
  • Serve immediately with optional lemon wedges, fresh parsley, thinly sliced tomatoes, and red onions tossed with sumac. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Finely process the vegetables so the mixture is smooth and easily spreadable, not chunky.
  • Gently pressing the onion removes excess sharp juice while keeping enough moisture for balance.
  • Spread the topping evenly so it cooks through at the same time. Avoid thick spots in the center.
  • Bake at high heat for a short time. Since lavash is already baked, overbaking can cause it to become dry or brittle.
  • If baking multiple trays, rotate once for even browning.
 
Optional Dough (From Scratch)
Traditional Yeast Dough
This dough is pliable and easy to roll or fold without breaking.
Ingredients
  • 3 cups flour
  • 1 cup lukewarm water
  • 1 tsp instant dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1–2 tbsp olive oil (optional, for softer dough)
Instructions
  • In a bowl, mix lukewarm water, sugar, and yeast. Let sit 5–10 minutes until slightly frothy. (If using instant yeast, you may mix it directly with the flour.)
  • Add flour, salt, and olive oil (if using). Mix until a dough forms.
  • Knead 5–8 minutes until smooth and elastic.
  • Place in a lightly greased bowl, cover, and let rise about 1 hour, until doubled.
  • Punch down, divide into 8–12 balls, cover, and rest 15–30 minutes.
  • Roll each ball very thin before adding the topping.
Quick No-Yeast Dough
For a thinner, flatter crust.
Ingredients
  • 3 cups flour
  • 1 tsp salt
  • 1 cup water
Instructions
  • Mix flour and salt.
  • Gradually add water and mix until a dough forms.
  • Knead about 5 minutes until smooth.
  • Cover and rest 20 minutes.
  • Divide into balls and roll very thin.
 
Make it yours
  • Use half beef and half ground lamb for a richer flavor.
  • Add a pinch of red crushed pepper for a little heat.
 
At the table
  • Serve warm with lemon wedges, fresh parsley, sliced tomatoes, and red onions tossed with sumac.
  • Sprinkle with red crushed pepper if desired.
  • Roll it up before eating, that’s part of the experience. The juices and herbs come together in every bite.
  • Best enjoyed fresh from the oven while the edges are still lightly crisp.

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Nutrition:

Calories: 270 kcal | Carbohydrates: 8 g | Protein: 15 g | Fat: 20 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 56 mg | Sodium: 164 mg | Potassium: 483 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1422 IU | Vitamin C: 50 mg | Calcium: 34 mg | Iron: 2 mg
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