"Recipes are meant to be shared"...Ann Thibeault

Tuesday, July 09, 2013

Lahmacun - Turkish Pizza

Tried something different today.

Two things actually. 


and Lavash Crackers.

Lahmacun is usually made with ground lamb, but I used ground beef. 

There are so many recipes with lots of variations to choose from.

I decided to just go with the ingredients and seasonings that I knew I would prefer.

The dough is just a basic yeast dough.

Lahmacun - Turkish Pizza 

Print Recipe 


1-1/2 cups flour
1-1/2 teaspoons yeast
1 teaspoon salt
Pinch of sugar
1 cup of water

Make dough by adding all the ingredients and kneading until smooth. Dough should be a soft dough.

Place dough in an oiled bowl, brush top of dough with oil and cover. Set aside until dough doubles.

Filling (NOTE:  Filling  influenced by  Peter Minakis (Kalofagras)

1 pound ground beef or lamb
1 small onion chopped
2 cloves garlic
1 large tomato , seeded and diced
1 to 2 tablespoons chopped parsley
1 tablespoon tomato paste
1 teaspoon oregano
1 teaspoon allspice
1 teaspoon cumin
Hot red pepper flakes (to taste)

Saute meat in a little olive oil until no longer pink. Remove from heat and add chopped onion, garlic, tomato paste, tomato and parsley. Stir well. Season with dried herbs and spices. Set aside to cool.

Sliced tomatoes, onions, cucumber, parsley, salt, pepper, drizzle of olive oil and a squeeze of fresh lemon

Roll dough into a thin round or oval.   Topped with meat filling.  Justenough to cover.  Bake on a preheated pizza stone in a 400°F. oven. Baking time  8 to 12 minutes. 

Before serving, topped with vegetable garnish and drizzle with olive oil and a squeeze of lemon.

Lavash Crackers

I had enough dough leftover to make Lavash Crackers .

Lavash Crackers

Any leftover dough can be used to make Lavash Crackers.

Roll dough very thin, place on a large cookie sheet covered with parchment. 

Mist dough with water and sprinkle with choice of sesame seeds,poppy-seeds, onion and/or garlic powder, paprika, salt, etc...   Cut into strips before baking or bake whole and then break into pieces.


  1. I remember making the lavash crackers back in the day when I was a member of the Daring Bakers. I have also made the Turkish pizza with lamb, but never having had it in Turkey so far I do not know exactly what it should be like. It was fun to make though.

  2. I love Lahmacun (sometimes I see it we spell it differently because of translation differences), but it doesn't matter ~ it's delicious! I have made this several times after seeing on the food network here in the US. Yum!

    Your Lavash Crackers look delicious, a MUST try! Thank you Ann, greetings to Moe and Matt, too. :)

  3. Ann, the filling is very similar to the sauce my mom & grandma used for both moussaka and pastitsio, using cumin rather than cinnamon. Boy, this sounds like a great summer meal.

  4. We love Lahmacun Ann...and yours looks exactly like the one we order at our favorite Turkish restaurant. With a beautiful Turkish salad this makes a wonderful summer meal.
    Thanks for posting!


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