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Lahmacun – Authentic Turkish Pizza Recipe

Turkish pizza recipe
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This lamb-topped pizza is really unusual. The base is crisp yet chewy and the topping is fragrant with lemon, parsley, pine nuts, chili and more. This makes a tasty change from Italian pizza varieties.

Ingredients

Scale
  • 1 envelope dried yeast
  • ⅓ cup (80ml) warm water
  • 1 egg
  • ⅓ cup (80ml) olive oil
  • 2 cups (300g) sifted all-purpose flour
  • 1 teaspoon white sugar
  • Pinch of salt

For the Topping

  • 14 oz (400g) ground lamb
  • ¼ cup (60ml) olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon dried chili flakes
  • 6 chopped fresh tomatoes
  • Juice of ½ lemon
  • 3 teaspoons sumac
  • 1 teaspoon paprika
  • 6 chopped garlic cloves
  • ¼ cup (70g) tahini
  • Salt and black pepper, to taste

For the Garnish

  • 2 tablespoons chopped parsley or a few parsley sprigs
  • ⅓ cup (50g) toasted pine nuts

Optional Sides

  • Iceberg lettuce
  • Chopped fresh tomatoes
  • Creamy garlic sauce
  • Hot sauce

Instructions

  1. Dissolve the yeast in the water and let it stand for 10 minutes or until bubbly.
  2. Whisk the egg into the olive oil.
  3. Put the flour, sugar and salt in a bowl and use the dough hook of an electric mixer to knead it for about 6 minutes on a low speed.
  4. Alternatively you could use some ‘elbow grease’ and knead it manually!
  5. When the dough is elastic and smooth, cover it with a clean, damp towel and put it somewhere warm for an hour to rise.
  6. Preheat the oven to 400°F (200°C).
  7. Heat 2 tablespoons of oil in a skillet over a moderate heat then add the garlic.
  8. Cook it for 2 minutes, stirring all the time.
  9. Add the tomatoes and cook for 15 minutes, pressing down on them, or until the liquid has reduced a bit.
  10. Add the sumac, tomato paste, chili and paprika.
  11. Stir for a minute, then take the mixture off the heat.
  12. Stir in the ground lamb and season with salt and black pepper.
  13. Divide the dough into 4 equal parts and punch each one down, shaping it into an oval or round.
  14. Brush olive oil over each one then spread the lamb topping over them.
  15. Bake the pizzas for 20 minutes each, working in batches if you need to.
  16. They are done when they are golden and crispy.
  17. Whisk the lemon juice and tahini, then add some salt and black pepper.
  18. Drizzle the tahini mixture over the cooked pizzas then pine nuts over them.
  19. Scatter chopped parsley over the pizzas or add sprigs of parsley, as you prefer.
  20. Serve right away, while they are still hot, with some or all of the optional side dishes.

Find it online: https://victoriahaneveer.com/lahmacun-turkish-pizza/