---
title: Lahmacun (Turkish Meat-Topped Flatbread)
servings: 4
prep time: 40 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/lahmacun
---

Gather @all-purpose flour{400%g}, @dry yeast{4%g}, @ground lamb{300%g}, @red bell pepper{1}, @red pepper flakes{1%tsp} and @fresh parsley{1%bunch}.

Knead the flour, yeast, @water{230%ml} and a teaspoon of @salt{1.5%tsp} into a soft dough and rise for 1 hour. ~{1%hours}

Mix the lamb with the grated @tomato{2}, minced pepper, @onion{1}, @tomato paste{1%tbsp}, half the parsley, pepper flakes, salt and @black pepper{} into a spreadable paste.

Heat the oven to its absolute maximum with a baking sheet or stone inside.

Divide the dough into 8 balls and roll each into a very thin round, 20 cm across.

Spread a thin layer of topping right to the edges of each round.

Bake on the preheated sheet 4–5 minutes each, until the edges catch color and the meat is just done. ~{5%minutes}

Serve hot: shower with the remaining parsley, squeeze over @lemon{1}, roll up and eat by hand.