Lahmacun
Learn how to make this Lahmacun Turkish Meat Pies recipe with my simple step-by-step guide and how to video. This popular street food is big in flavor yet so basic to throw together!
Servings: 8
Calories: 500kcal
Ingredients
For the crust
- 3½ cups milk
- 1 teaspoon sugar granulated
- 1 tablespoon active dry yeast
- 5 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon vegetable oil for oiling the bowl
For meat mixture
- 1 pound ground beef
- 1 medium yellow bell pepper roughly chopped
- 1 medium green bell pepper roughly chopped
- 2 large tomatoes roughly chopped
- 1 large onion roughly chopped
- 4 cloves garlic
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin ground
- 1 handful parsley
Instructions
- Make the dough: Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size.
- Make the meat mixture: Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands.
- Assemble the lahmacun: Preheat the oven to 550℉, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12" in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread ⅛ of the meat mixture evenly over the dough leaving about a ½" border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients.
- Garnish and Serve: Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese.
Video
Notes
- Tip: To help your dough rise faster, heat up your oven to 200 F degrees, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes.
- The milk should be warm to the touch- not hot.
- Make sure the yeast froths up well in the milk. If it doesn't, the dough will not work! You'll need to buy a new jar. Store the yeast in the freezer for a longer shelf life.
- Roll the dough out at thin as possible! We're talking about 2mm thick.
- Set your oven as high as it will go to get the best results.
- Keep a close eye on the lahmacun as it bakes. They cook up fast!
- Store your leftovers in an airtight container or large freezer bag in the fridge for 3-4 days. You can reheat in the microwave, but like pizza, you'll lose the crispiness of the edges. You can also reheat your lahmacun in a 400F oven for 5-7 minutes to crisp it back up.
- Freezing cooked lahmacun works best. After baking them, stack each lahmacun with a sheet of parchment paper between each one to prevent sticking. Thoroughly wrap the stack with aluminum foil or store in an airtight container if you have one big enough. They will last 2 months frozen. To reheat, set your oven to 425F and bake for 10-12 minutes, or until heated through.
Nutrition
Serving: 1pie | Calories: 500kcal | Carbohydrates: 72g | Protein: 25g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 1258mg | Potassium: 648mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1172IU | Vitamin C: 48mg | Calcium: 158mg | Iron: 6mg