Lahmacun Recipe : Any Meal’s No 1 Perfect Delight

Lahmacun Recipe: Any Meal’s Perfect Delight

Have a love affair with Mediterranean and Middle Eastern cuisine? Then check out this Lahmacun! This, a thin flatbread with spiced minced meat, is quite easy to make and incredibly versatile. In our house at least. Lahmacun has you covered, whether you’re making lunch for your week, planning for quick dinner on the go, or feeding a crowd. And it’s terrific served alongside your favorite Mezze dishes.

But since we’re talking Lahmacun, let’s jump into what makes this Lahmacun recipe so special and how you can make it at home.

What is Lahmacun?

A popular Turkish and Armenian flatbread dish known as lahmacun is pronounced “lah-ma-joun” but there are variations throughout the Mediterranean. Lahmacun comes from the Arabic lahma bi ajeen (meat with dough). It’s a spiced meat crispy, thinner pie that’s comparable to pizza except it’s without cheese. That said, it’s traditionally made with minced lamb or beef, seasoned with a variety of spices and fresh herbs.

This Lahmacun recipe is a must try whether you’re familiar with Turkish cuisine or not. It’s got the perfect balance of spicy, savory and tangy and – the best part – you can make it how you want!

Read Also This : Doner Kebab Recipe

Lahmacun Recipe Ingredients

If you’ve never tried making Lahmacun at home, it’s easier than you’d think, and the ingredient list is refreshingly short. Here’s what you’ll need:

Dough:

– Store bought organic dough pizza, uncooked ½lb or you can make your own from scratch.

Meat Topping:

1 7 oz ground lamb or lean ground beef.

Chopped, ½ sweet red pepper.

– 1 shallot, halved.

– 2 garlic cloves, peeled.

– ½ oz fresh parsley leaves.

– 1 tsp smoked paprika.

– 1 tsp ground allspice.

– ½ tsp ground cumin.

– ½ tsp Aleppo-style pepper.

– ½ tsp ground cinnamon.

– ½ tsp cayenne pepper.

– ½ tsp salt.

– 4 tbsp tomato paste.

– 2 tbsp extra virgin olive oil.

Optional Garnishes:

– Radish slices, fresh mint leaves, red onion slices, lemon wedges.

Making This Lahmacun Recipe

Making Lahmacun at home involves two main components: meat topping and the dough. For time’s sake, you can make use of either store-bought pizza dough or make your own. Ground lamb, or beef, mixed with a delicious blend of spices and herbs, just about every topping has the magic. With a step by step guide, these Lahmacun are easy to make.

1. Prepare the Meat Topping

Put the red pepper, shallot, garlic and parsley into a food processor. Chop a few times until all is finely chopped. Place ground lamb (or beef), smoked paprika, allspice, cumin, Aleppo-style pepper, cinnamon, cayenne pepper, salt, tomato paste and olive oil in. Pulse again until combined (about 8–10 pulses usually suffices). Set the mixture aside.

2. Prepare the Dough

If you’re using store bought pizza dough, divide it into 4 equal balls (2 oz each). Knead each ball till smooth and roll out on a floured surface into a thin disc (approx. 8 to 9 in) The crisper your Lahmacun will be, the thinner you roll the dough.

3. Assemble the Lahmacun

Heat your oven to 450°F (or stovetop instructions below). Roll out the dough disks to a thin 8-inch circle, place one on a parchment lined baking sheet. Put the filling in a mound in the center of the dough, about the size of a tennis ball, or of your finger if you are little, leaving a little space around the edge.

4. Bake the Lahmacun

Sprinkle the meat with half of the parsley or mint, then top with remaining cheese of your choice and spread each with a thin layer of butter. Then do repeat with remain dough and topping.

5. Serve

Add a little fresh lemon juice to each Lahmacun then serve. You can add taste to it by topping it with slices of red onion, fresh mint leaves or radish slices. Eat it wrapped, or slice like pizza and top with a drizzle of tahini sauce if you are cooking for two.

Two Ways to Cook Lahmacun

If you don’t want to turn on your oven to cook Lahmacun, you can do it on the stovetop in a large non stick skillet. Here’s how:

Stovetop Instructions:

1. Place a large skillet over medium heat.
2. Put a lick of olive oil in the skillet.
3. Put one Lahmacun (dough with topping) assembly in the pan, put a cover on and cook for about five minutes till the meat turns through; till the dough crisps.
4. Make more dough and toppings and remove these from the skillet.

The two are equally effective but the stovetop method will give you a crispier bit without heating up the kitchen.

Lahmacun Serving Ideas

Lahmacun is one of those things that is versatile as anything. Serve it as a quick snack, a hearty meal, or part of a larger spread when you’re hosting for your guests. Here are some ways to serve Lahmacun:

1. Lahmacun Wraps

If it’s a traditional Turkish street food experience you’re after, wrap up the Lahmacun in a burrito style with a squeeze of lemon juice, a few red onion slices, and a few chopped fresh mint leaves. It means a transportable, go anywhere meal that still hits the marks in taste.

2. Lahmacun Pizza Slices

If you’re serving a crowd, then slice the Lahmacun into pizza wedges and dribble with tahini sauce. Use with other Mezze favorites like hummus, baba ganoush or tabbouleh to create a Mother of all Mediterranean meals.

3. Mezze Platter

Lahmacun, served as a Mezze, a platter that includes a host of small dishes. It will pair nicely with Mediterranean salad, roasted garlic hummus, or even as a side of tzatziki for dipping.

Why This Lahmacun recipe is perfect for meal prep.

But this Lahmacun recipe is not only delicious, it’s also super convenient for meal prepping. You can make the dough and meat topping before you’re ready to eat then just throw it all together and cook when you are. Here are some tips for making Lahmacun ahead of time:

Make Ahead:

1. Dough: Make the dough in advance, meanwhile store it in the fridge for up to 3 days, or in the freezer for up to 3 months.
2. Meat Topping: In fact the meat mixture can be made a day in advance and stored in an airtight container in the fridge. You just want to bring it back to room temperature before you were to assemble the Lahmacun.

Reheat:

Lahmacun goes great at room temperature but if you need to reheat it, you can do it in 350°F oven for a few minutes or just heat it in a skillet over medium heat until the beginning of the heated through.

Why you’ll love this Lahmacun Recipe.

This Lahmacun recipe is not only easy, but there are so many reasons to love it! From its rich flavors to its versatility, here’s why this dish should be a staple in your meal rotation:

1. Simple Ingredients

Lahmacun doesn’t need a long list of hard to find ingredients. The majority are pantry staples and the meat topping is ultra flexible — use lamb for a traditional taste or beef if that’s what you have on hand.

2. Customizable

Lahmacun is such a great dish that it’s so easy to adapt to what you want. Don’t like spicy food? Skip the cayenne pepper. Want more heat? I like to add an extra pinch of Aleppo pepper. And you can switch the toppings and garnishes to whatever you like.

3. Perfect for Any Meal

Lahmacun is a perfect lunch, grab-and-go dinner, or party food recipe; it’s light, tasty, and you will be able to fit it into just about any space or need. But it’s not too heavy and it’s satisfying, and it goes really well with lots of different side dishes.

Lahmacun Recipe Frequently FAQ.

What Other Meat Is OK for Lahmacun?

Yes! Lahmacun traditionally is made using ground lamb, but you can substitute ground beef, chicken or turkey. You just have to adjust the seasoning if the meat changes.

What do I do if I have too much Lahmacun left over?

Lahmacun, left over to store for later, is best kept in the fridge in an airtight container for up to 3 days. Place back in the oven or skillet and reheat for a quick meal, or eat it cold.

Final Thoughts on Lahmacun Recipe.

One of the most loved dishes on the Mediterranean, Lahmacun is great to make at home and a fun and rewarding experience. If you’re a fairly experienced home cook, or new to the kitchen — this Lahmacun recipe will be easy to follow and delivers great results. If you’re craving a unique flatbread dish seek no further than Lahmacun! You won’t be disappointed.

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