Thin Flatbread with Spiced Meat
Thin oval flatbreads carry an onion-free topping of lamb, garlic, tomato, peppers and parsley. The finely chopped filling is spread to the edges and baked on a hot surface until the base is cooked and the edges crisp.
Last updated:
Thin Flatbread with Spiced Meat
Lahmacun
Very thin flatbreads spread with minced lamb, tomato, peppers, onion and herbs.
- Prep
- 45 min
- Cook
- 56 min
- Rest
- 30 min
- Total
- 2 hr 11 min
- Servings
- 8
Ingredients
- 3 ⅓ cups (400 g) Flour (wheat, plain), plus a little for rolling
- 1 ¼ cups Water
- 2 tsp Table salt, divided
- 1 tbsp Olive oil
- ¾ lb Lamb (raw, ground)
- 1 Onion, very finely chopped
- 2 Garlic cloves, crushed
- 2 Tomatoes, finely chopped
- 1 Pepper (green), finely chopped
- ½ Pepper (red, sweet), finely chopped
- ¼ cup Chopped parsley, plus a little to serve
- 1 tbsp Tomato paste
- 1 tbsp Pepper paste (red)
- 1 tsp Turkish red pepper flakes
- 1 tsp Paprika (sweet)
- ½ tsp Cumin (ground)
- ½ tsp Pepper (black, ground)
- 1 Lemon, cut into wedges
- 1 Onion (red, small), thinly sliced
- 1 tsp Sumac (ground)
Method
Mix flour with half the salt. Add water and oil and knead for 8–10 minutes until smooth. Cover and rest 30 minutes. Heat the oven to 480°F with a heavy baking tray inside.
Mix the meat with finely chopped vegetables, most of the parsley, both pastes, spices and remaining salt to taste. It should be soft and spreadable, not a puddle. Keep covered in the refrigerator.
Divide dough into eight balls. Roll each into a very thin round 9–10 inches wide on a lightly floured board. Spread one-eighth of the topping thinly to the edges.
Transfer carefully to the hot tray using a lightly floured peel or flat metal tray. Bake one at a time for 6–8 minutes, checking that the underside is cooked and edges crisp. Keep raw-topping utensils away from finished breads.
The meat topping reaches 160°F; use a thin probe against the thicker areas and extend cooking if needed.
Toss red onion with sumac. Serve breads hot with lemon, onion and remaining parsley. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days and reheat cooked leftovers to 165°F.
Cooking guidance
Roll the dough thinly and spread the meat topping in an even, thin layer right to the edge. Keep unused raw filling refrigerated while each bread bakes.
Related recipes
Thracian Caul-Wrapped Liver and Rice
Lamb liver and rice with currants, pine nuts and herbs, wrapped in caul fat and baked. Ciğer sarma is associated with Edirne and the wider Thracian/Rumelian repertoire. This herb-and-spice adaptation keeps its lamb liver, rice and caul structure. Buy cleaned food-grade caul from a butcher.
Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Aksaray Kavurma
Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.
Black Sea Anchovy Cornbread
Dense savory cornmeal bread filled with anchovies, chard, spring onions and herbs.
Black Sea Anchovy Rice
Spiced rice with currants, pine nuts and dill enclosed in a browned anchovy shell.
Eggplant and Lamb Kebab
Alternating eggplant rounds and lamb patties roasted with tomatoes and green peppers. This oven adaptation follows the alternating meat-and-eggplant arrangement documented in Kilis. Use a shallow dish and avoid packing so tightly that the vegetables steam without softening.
Grilled Meatballs
Mild beef-and-lamb meatballs, chilled before shaping into small fingers and grilling.
Lamb and Chickpea Stew
Lamb and chickpeas in turmeric broth, finished with tomato and green pepper in an earthenware casserole. This home adaptation follows the Kars lamb-and-chickpea preparation. It is distinct from other regional dishes also called piti. Use oven-safe cookware and protect the table from the hot casserole.
Lamb and Vegetable Stew with Noodles
Tender lamb, whole pearl onions and vegetables simmer together before cooked erişte is folded through the juices. A hearty Antalya-style stew.
Lamb over Smoky Eggplant
Tender lamb in tomato sauce over a smoky eggplant purée enriched with milk and kaşar.
Lamb with Yogurt Eggplant
Hot lamb and pepper butter over smoky eggplant folded into garlic yogurt. This diced-lamb adaptation is related to Gaziantep’s alinazik, which is also made with coarsely minced meat. Let the eggplant cool to warm before folding it into the yogurt so the base stays creamy.