Lahmacun - Turkish Pizza

Lahmacun – Turkish Pizza

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.

 

 

Cooking surfaces

Baking stone icon
Baking stone icon
Plate setter icon

BBQ Temperature

200°C

Ingredients

For the dough

  • 450g plain flour (not bread flour)
  • 240ml 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

  • 500g 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

 

Method

To make the dough

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

To make the topping

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

To make the tomato salad

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

To make the pickled red onion

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

To make your Lahmacun

  1. 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. 
  2. Split your dough into 10 portions. 
  3. Roll out each portion of the dough until it is 2-3mm thick. 
  4. Sparingly, spread the lamb topping over the dough.
  5. 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. 
  6. Remove from the heat and top with some tomato salad, some onion and a little garnish of parsley. 
  7. Roll and eat with your hands. 

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