• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Dinner Appetizers Beef Mediterranean Pies
4.6 from 14 votes

Lahmacun (Turkish Meat Pies)

Jump to RecipeVideoPrintRate
By: Joanna Cismaru 24 Comments

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!

Ingredients in Lahmacun

overhead shot of all ingredients needed to make lahmacun

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.

How to Make Lahmacun

process shots showing 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 Great Recipes To Try

  • Turkish Gozleme with Lamb
  • Mediterranean Grilled Chicken Salad
  • Greek Chicken Pasta
  • Mediterranean Orzo Salad
  • Mediterranean Couscous Salad

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view close up shot of lahmacun
4.58 from 14 votes

Lahmacun

Prep 30 minutes minutes
Resting Time 1 hour hour
Cook 1 hour hour
Total 2 hours hours 30 minutes minutes
8
Rate Recipe Print Recipe
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!
Prevent your screen from going dark

Video

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

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

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. The milk should be warm to the touch- not hot.
  3. 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.
  4. Roll the dough out at thin as possible! We’re talking about 2mm thick.
  5. Set your oven as high as it will go to get the best results.
  6. Keep a close eye on the lahmacun as it bakes. They cook up fast!
  7. 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.
  8. 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 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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view close up shot of lahmacun

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 124
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Subscribe
Notify of
guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

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

24 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Rick
Rick
Posted: 7 months ago

We have made this several times and absolutely love it. However, when we make the dough it is always extremely sticky and difficult to work with. We follow the instructions exactly as directed, and use exact measurements for the dough ingredients. I am wondering if we should add more flour? Any suggestions?

Thanks

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rick
Posted: 7 months ago

Yes, if the dough is too sticky, add more flour.

0
Reply
Eilin Cortes
Eilin Cortes
Posted: 2 years ago

5 stars
Dear Jo I , I am from Costa Rica and married with a turkish guy. I saw your recipe of Lahmacun and I decided to give a try. My husband was so impressed! He told me that he felt he was walking in Istambul while eating it! Thanks, Thanks, thanks! Definitely is a keeper in mi kitchen ! So easy and so tasty !

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Eilin Cortes
Posted: 2 years ago

Oh I’m so happy to hear this! It makes my day! 🙂

0
Reply
Minar Shehadah
Minar Shehadah
Posted: 3 years ago

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?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Minar Shehadah
Posted: 3 years ago

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

0
Reply
Mo
Mo
Posted: 3 years ago

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

0
Reply
Nafica
Nafica
Posted: 4 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nafica
Posted: 4 years ago

If your yeast is good, yes it should.

0
Reply
Venus
Venus
Posted: 9 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Venus
Posted: 9 years ago

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

0
Reply
Zoe
Zoe
Posted: 10 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Zoe
Posted: 10 years ago

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.

0
Reply
Jessica
Jessica
Posted: 10 years ago

Do you brown the ground beef first?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jessica
Posted: 10 years ago

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

0
Reply
Tara
Tara
Posted: 10 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tara
Posted: 10 years ago

You’re welcome 🙂

0
Reply
Shoop exhale
Shoop exhale
Posted: 10 years ago

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.

0
Reply
shoop exhale
shoop exhale
Posted: 10 years ago

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!

0
Reply
charlotte
charlotte
Posted: 10 years ago

Looks too easy NOT to make!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  charlotte
Posted: 10 years ago

They are! 🙂

0
Reply
The Mom Chef ~ Taking on Magazines One Recipe at a Time
The Mom Chef ~ Taking on Magazines One Recipe at a Time
Posted: 10 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  The Mom Chef ~ Taking on Magazines One Recipe at a Time
Posted: 10 years ago

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

0
Reply
Archana
Archana
Posted: 10 years ago

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

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

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

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

a serving of spaghetti bolognese in a white bowl garnished with parsley.
1 hour hr 5 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz