• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes

Lahmacun (Turkish Meat Pies)

2 hours 30 minutes
4.59 from 12 votes
20 Comments
Jump to RecipePrint RecipeJump to Video
  • 52
  • 286
by: Joanna Cismaru
08.08.19

This post may contain affiliate links. Please read my disclosure policy.

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!

two lahmacun pies stacked garnished with lettuce, tomatoes and feta cheese

If you’ve never enjoyed lahmacun, you’re missing out! The perfectly crisp edges and a center loaded with the most flavorful meat mixture is to die for. It’s delicious to enjoy just as is, or you can load it up with some fresh toppings like I did. I know they look intimidating complete with a homemade dough, but with my step-by-step instructions this surprisingly easy treat will come out perfect every time.

What Is Lahmacun?

To start off, I’ll show you how to pronounce lahmacun: “lah-MAH-joon”. It’s very similar to pizza or flatbread! In fact, some may say this is the Turkish version of a pizza pie. The dough is rolled out nice and thin, then spread with a meat mixture loaded with fresh veggies, flavorful spices, and herbs. It really is incredible.

The lahmacun is baked at a very high temperature. This will give you a perfectly browned and crisp crust! It’s enjoyed widely in Turkey as a popular street food that they will actually roll up like a burrito and enjoy with a few fresh toppings such as lemon juice, tomatoes, and parsley. To die for!

overhead shot of all ingredients needed to make lahmacun

Ingredients in Lahmacun

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

For the dough:

  • Milk – Any type of milk will work; I used 1%. Make sure it’s lukewarm to the touch but not too hot. If the milk is too hot it will kill the yeast.
  • Sugar – Granulated sugar will work best. We just need a little bit to feed the yeast.
  • Yeast – I used active dry yeast. Store jars of yeast in the freezer so they’ll last longer.
  • All purpose flour – If you use whole wheat flour you’ll have to use only 3 3/4 cups.
  • Salt – I know it seems like a lot of salt, but it’s a big batch of dough. I promise it’s perfectly salted!
  • Vegetable oil – We need a little bit of oil to oil the dough so it doesn’t dry out as it rises.

For the meat mixture:

  • Bell peppers – I used green and yellow peppers but, of course, you can use any type you like best.
  • Tomatoes – Any type of tomatoes will work.
  • Onion – I like to use white onion for this recipe because it has a more mild flavor. You can use a yellow or red onion if that’s what you have on hand.
  • Garlic – The more garlic the merrier! Feel free to use more or less as you please.
  • Paprika – I always use smoked paprika! It’s my secret weapon in the kitchen.
  • Chili flakes – You can use more or less depending on how spicy you’d like your lahmacun to be.
  • Cumin – If you don’t have cumin you can use chili powder instead.
  • Parsley – Make sure to use fresh parsley.
process shots showing how to make lahmacun

How to Make Lahmacun

  1. 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.
  2. 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.
  3. Assemble the lahmacun: Preheat the oven to 550F degrees, 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 1/8 of the meat mixture evenly over the dough leaving about a 1/2″ 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.
  4. Garnish and Serve: Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese.
a stack of lahmacun pies

Do I Have to Use Homemade Dough?

Looking to save some time? You can actually take a shortcut and make this recipe with store-bought pizza dough! The main difference is that you may end up with a slightly thicker crust, but I promise it will still taste amazing.

Some Tips

  1. The milk should be warm to the touch- not hot.
  2. 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.
  3. Roll the dough out at thin as possible! We’re talking about 2mm thick.
  4. Set your oven as high as it will go to get the best results.
  5. Keep a close eye on the lahmacun as it bakes. They cook up fast!
a lahmacun topped with lettuce, tomatoes and feta cheese

How to Serve

This popular street food is typically topped with lettuce, fresh lemon juice, parsley, and tomatoes, then rolled up like a burrito. We added some feta as well and it tasted so good! You can also cut slices like a pizza for easier serving.

Lahmacun is really taken to the next level with these simple fresh toppings. You can get creative and top it with your favorite fresh veggies, or you can even leave it plain. Either way I know you will love it!

Looking for some dips to serve with your lahmacun? Try these!

  • Best Ever Hummus
  • Homemade Tzatziki Sauce
  • Garlic Sauce
a stack of lahmacun pie slices

Leftovers

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

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.

a stack of lahmacun pies

More Mediterranean Recipes To Try:

  • Turkish Gozleme with Lamb
  • Moussaka
  • Mediterranean Grilled Chicken Salad
  • Oven Roasted Chicken Shawarma
  • Chicken Marsala
  • Avgolemono Soup
  • Greek Salad
  • Mediterranean Orzo Salad
  • Greek Chicken Pasta

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

side view close up shot of lahmacun

Lahmacun

4.59 from 12 votes
Prep: 30 mins
Cook: 1 hr
Resting Time: 1 hr
Total: 2 hrs 30 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
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!

Equipment

  • Aluminum Baking Sheet (2 pack)
  • KitchenAid 7-cup Food Processor

Ingredients

For the crust

  • 3 1/2 cups milk
  • 1 tsp sugar granulated
  • 1 tbsp active dry yeast
  • 5 cups all-purpose flour
  • 1 tbsp salt
  • 1 tbsp vegetable oil for oiling the bowl

For meat mixture

  • 1 lb 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 tbsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp red pepper flakes
  • 1 tsp cumin ground
  • 1 handful parsley
US Customary – Metric

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 550F degrees, 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 1/8 of the meat mixture evenly over the dough leaving about a 1/2" 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

Recipe Notes

  1. 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. 
  2. 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.
  3. 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.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1pieCalories: 500kcal (25%)Carbohydrates: 72g (24%)Protein: 25g (50%)Fat: 12g (18%)Saturated Fat: 6g (38%)Cholesterol: 48mg (16%)Sodium: 1258mg (55%)Potassium: 648mg (19%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 1172IU (23%)Vitamin C: 48mg (58%)Calcium: 158mg (16%)Iron: 6mg (33%)
Course:Appetizer, Dinner
Cuisine:Turkish
Keyword:lahmacun, turkish meat pies
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

side view shot of chicken in a hurry
Previous Post
Chicken in a Hurry
side view shot of fig galette
Next Post
Rustic Fig Galette

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Minar Shehadah says

    April 23, 2020 at 8:55 am

    4 stars
    I made the recipe with the initial photo that is on here, but is this the same recipe? Did the photos just get updated?

    Reply
    • Jo Cooks Team says

      April 23, 2020 at 9:34 am

      Yes it’s the exact same recipe! Updated better photos 🙂

      Reply
  2. Mo says

    January 20, 2020 at 7:43 pm

    5 stars
    So easy to make. We absolutely love it!

    Reply
  3. Nafica says

    October 25, 2018 at 12:03 pm

    It’s my first time trying this recipe.. while I was making the dough .. I felt it was kinda hard .. will it still double in size if it’s hard

    Reply
    • Joanna Cismaru says

      October 25, 2018 at 7:06 pm

      If your yeast is good, yes it should.

      Reply
  4. Venus says

    February 18, 2014 at 2:46 pm

    Do you have a book that I can purchase I want to prints all these recipes all of them lol I would make a binder if you don’t have a book

    Thanx

    Venus

    Reply
    • jo says

      February 18, 2014 at 3:44 pm

      Hi there, I don’t have a book yet, working on one at the moment. 🙂

      Reply
  5. Zoe says

    September 29, 2013 at 9:21 pm

    I just made this and it was really good, but I had some trouble with the dough… was it supposed to be light and fluffy? and flexible after baking? Because mine was hard to the touch when raw and turned cracker like when baked.

    Reply
    • jo says

      September 29, 2013 at 11:34 pm

      Well it depends on how thin you rolled out the dough, though it should be flexible, because the way these are normally eaten are rolled up like a wrap.

      Reply
  6. Jessica says

    June 23, 2013 at 9:24 pm

    Do you brown the ground beef first?

    Reply
    • jo says

      June 23, 2013 at 10:20 pm

      Hi Jessica,
      No you don’t, no need to, it will cook as it bakes. Give them a try, they’re awesome.

      Reply
  7. Tara says

    May 18, 2013 at 9:48 pm

    5 stars
    These are so good!! Thank you so much for the recipe!!

    Reply
    • jo says

      May 19, 2013 at 1:04 am

      You’re welcome 🙂

      Reply
  8. Shoop exhale says

    May 15, 2013 at 9:55 am

    5 stars
    Hi, Miss Jo! I am making it right now, sorry can’t wait for tonight. I will be making my ever-favorite Magic Chocolate Cake too for dessert. I will tell you which one was devoured fast since your chocolate magic cake always disappears at the dining table in 15 minutes flat, thanks for another delicious recipe. God bless you always.

    Reply
  9. shoop exhale says

    May 15, 2013 at 4:55 am

    Miss Jo, hi! I’m going to make this tonight! I’ll tell you what exactly my Salwa say about this. Can’t wait to try them, they look so delicious! Thanks!

    Reply
  10. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    May 14, 2013 at 2:05 pm

    5 stars
    I just about hurt my finger clicking over here as fast as I could! I grew up on lahmacun (my family’s Armenian) and I LOVE them. Yours look absolutely perfect. We use half lamb and half beef, Now I’m drooling and wishing I had the ingredients to make this! Love, love, love.

    Reply
    • jo says

      May 14, 2013 at 11:41 pm

      Lol, I hope your finger is ok. 🙂 I know, aren’t these pies the best!!

      Reply
  11. charlotte says

    May 14, 2013 at 4:24 pm

    Looks too easy NOT to make!

    Reply
    • jo says

      May 14, 2013 at 11:42 pm

      They are! 🙂

      Reply
  12. Archana says

    May 14, 2013 at 6:18 am

    Wow I plan to make a veggie way pie thanks to you.
    I am guest hosting Healthy Salads till the 31st May ‘2013. Do send me your entries

    Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
honey soy chicken in a baking dish fresh out of the oven garnished with parsley.

Asian

closeup of italian mac and cheese in a white bowl with a big serving spoon.

Italian

a stack of homemade tortillas

Mexican

chocolate magic cake slices sprinkled with cocoa powder and garnished with garnish.

Romanian

a bunch of naan on a cutting board garnished with parsley.

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

2918shares
  • 52
  • 286