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Lahmacun - Turkish Pizza

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Lahmacun is a Turkish street food, similar to pizza but topped with meat and no cheese.

Mine might not be 100% authentic, but they are very tasty and easy to make. The bread is unleavened, so you can just knock it up, roll it out and cook it, with no faffing about waiting for it to prove.

The toppings are very simple too.

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Prep Time 25

Cook Time 25

Total Time 50

Servings: 10 portions

Course: Main Course

Cuisine: Turkish

Ingredients Equipment Method Video

Ingredients

For the dough

450 g plain flour not bread flour
240 ml water
1 tsp salt

For the tomato salad

20 cherry tomatoes quartered
2 tbsp green pesto

For the pickled red onion

1 red onion finely sliced
1 tsp salt
1 tsp sugar
Juice of one lemon

For the topping

500 g lamb mince
2 onions finely chopped
2 medium tomatoes finely chopped
3 tbsp chopped parsley
2 tbsp tomato puree
1 tsp Maldon salt
1 tsp ground black pepper
1 tsp smoked paprika
1/2 tsp ground cumin
1 tbsp white wine venegar
2 tbsp water

Equipment

Grill Temperature

Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

To make the dough

Add the ingredients to a mixer and mix with a dough hook for 5 minutes until the dough is smooth. Alternatively knead by hand.
Set aside and cover with cling film.

To make the topping

Add all the ingredients to a bowl and mix together thoroughly.

To make the tomato salad

Chop the cherry tomatoes into quaters.
Put in a bowl and mix in the pesto.

To make the pickled red onion

Slice the onion finely.
In a bowl add sugar, salt, and onion.
Squeeze over the lemon juice.
Toss together and allow to stand for 2 hours or more.

To make your Lahmacun

Setup your Big Green Egg for an indirect cook with the ConvEGGtor feet up, stainless steel grid on top, and then the baking stone. Set the temperature to 300°C and allow your baking stone to heat through.
Split your dough into 10 portions.
Roll out each portion of the dough until it is 2-3mm thick.
Sparingly, spread the lamb topping over the dough.
Using a pizza peel, place 1 or 2 of the lahmacun on to the baking stone and cook for about 5 minutes until the lamb is cooked and the flatbread is nicely golden and toasted underneath.
Remove from the heat and top with some tomato salad, some onion and a little garnish of parsley.
Roll and eat with your hands.

Video

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Name: Lahmacun - Turkish Pizza
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 450 g plain flour (not bread flour); 240 ml water; 1 tsp salt; 20 cherry tomatoes (quartered); 2 tbsp green pesto; 1 red onion (finely sliced); 1 tsp salt; 1 tsp sugar; Juice of one lemon; 500 g lamb mince; 2 onions (finely chopped); 2 medium tomatoes (finely chopped); 3 tbsp chopped parsley; 2 tbsp tomato puree; 1 tsp Maldon salt; 1 tsp ground black pepper; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1 tbsp white wine venegar; 2 tbsp water