Description
This easy Lahmacun recipe offers a delicious and authentic Turkish pizza experience made with spiced ground meat atop a thin, crispy dough base, baked to perfection. Perfect as an appetizer or light meal, this recipe combines fragrant Middle Eastern spices, fresh herbs, and optional pine nuts for an irresistible flavor. Ready in just 45 minutes and yielding bite-sized pieces, it's perfect for sharing or serving at gatherings.
Ingredients
Meat Mixture
- 1 pound ground beef, bison, or lamb
- 1 medium onion
- 2 cloves garlic (peeled)
- 1 celery rib
- 1 teaspoon Diamond Crystal kosher salt
- Several grinds of freshly cracked black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- 2 ounces tomato paste (half a tube)
- 1 teaspoon pomegranate molasses (optional)
- 1 teaspoon lemon juice
- 1 tablespoon pine nuts (optional)
Dough and Garnish
- 1 pound pizza dough (room temperature, ideally pre-rolled)
- Olive oil (for greasing)
- 1 teaspoon chopped fresh cilantro leaves (or parsley or mint)
- 2 teaspoons runny natural tahini (for drizzling)
Instructions
- Prep: Place the oven rack in the middle or just above and preheat to 450°F (230°C). Line a large baking sheet with foil and generously grease it with olive oil. In a small food processor, mince the onion, garlic, and celery into a paste and set aside. Mix the salt, pepper, and spices (cinnamon, nutmeg, allspice, cardamom) in a small bowl.
- Make the meat mixture: In a medium bowl, place the ground meat and sprinkle the spice mix all around. Add the vegetable paste, tomato paste, pomegranate molasses (if using), and lemon juice on top. Mix thoroughly by hand until evenly combined, preferably using disposable gloves.
- Prepare the dough: Spread out the pizza dough on a lightly oiled surface. Stretch it gently until about 1/8 inch thick. Cut the dough into rectangles approximately 2x3 inches or triangles if desired. Transfer the dough pieces onto the greased baking sheet, spacing them close but not touching, to yield about 40 small pieces.
- Assemble: Place a heaping tablespoon of the raw meat mixture on each dough piece and gently flatten it to about 1/3 inch thickness, leaving a small border of dough around the edges. Sprinkle pine nuts on top, pressing them slightly to adhere if needed.
- Cook: Bake the lahmacun in the preheated oven for 12-15 minutes or until the dough edges and bottoms turn golden brown and crispy.
- Serve: Allow the baked lahmacun to sit on the pan for a couple of minutes to cool slightly before removing with a spatula. Garnish each piece with a drizzle of tahini and a sprinkle of chopped cilantro. Serve warm.
- Additional dough handling: If starting with a ball of dough, divide it into thirds. Cover two pieces and stretch the remaining piece by gently pulling or pushing it over a lightly oiled surface until about 1/8 inch thick, forming a square or rectangle before proceeding to cut.
Notes
- Using a food processor to mince onion, garlic, and celery creates a smooth paste that mixes evenly with the meat.
- Pomegranate molasses is optional but adds a unique sweet and tangy flavor; omit if unavailable.
- Choose ground lamb for a more traditional flavor or beef/bison for leaner options.
- Ensure the dough pieces are thin and evenly stretched to achieve a crisp texture.
- Use disposable gloves to mix the meat for easier cleanup and hygiene.
- Serve lahmacun warm with a drizzle of tahini and fresh herbs for best taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Turkish
