Lamb Lahmacun on Baking Steel

Overview

Make and rest the dough first (60–90 minutes)
Prepare the lamb topping while the dough rises
Preheat the oven with baking steel for at least 30 minutes
Shape, top, and bake each lahmacun in quick succession
Serve immediately with fresh herbs, onion, and lemon for rolling

Want a different filling?

You can swap the lamb for a lamb–beef mix, all beef, or even a spiced vegetable and lentil topping to keep the same lahmacun vibe.

strong white bread flour500 g

instant yeast7 g

fine salt10 g

sugar5 g

lukewarm water330 ml

olive oil15 ml

minced lamb (15–20% fat)500 g

onion, finely grated1

garlic cloves, finely grated3

green Turkish pointed pepper (yeşil sivri biber), very finely chopped1

ripe tomato, grated or very finely chopped2

tomato paste45 g

extra Turkish pul biber or other Turkish chili flakes2 tsp

flat-leaf parsley, finely chopped25 g

sweet paprika2 tsp

Aleppo pepper or Turkish pul biber1 ½ tsp

ground cumin1 tsp

freshly ground black pepper1 tsp

fine salt8 g

olive oil30 ml

flat-leaf parsley leaves40 g

red onion, thinly sliced1

ground sumac (optional, for onions)1 tsp

lemons, cut into wedges2

tomatoes, sliced (optional)2

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Overview

Make and rest the dough first (60–90 minutes)
Prepare the lamb topping while the dough rises
Preheat the oven with baking steel for at least 30 minutes
Shape, top, and bake each lahmacun in quick succession
Serve immediately with fresh herbs, onion, and lemon for rolling

Want a different filling?

You can swap the lamb for a lamb–beef mix, all beef, or even a spiced vegetable and lentil topping to keep the same lahmacun vibe.

strong white bread flour500 g

instant yeast7 g

fine salt10 g

sugar5 g

lukewarm water330 ml

olive oil15 ml

minced lamb (15–20% fat)500 g

onion, finely grated1

garlic cloves, finely grated3

green Turkish pointed pepper (yeşil sivri biber), very finely chopped1

ripe tomato, grated or very finely chopped2

tomato paste45 g

extra Turkish pul biber or other Turkish chili flakes2 tsp

flat-leaf parsley, finely chopped25 g

sweet paprika2 tsp

Aleppo pepper or Turkish pul biber1 ½ tsp

ground cumin1 tsp

freshly ground black pepper1 tsp

fine salt8 g

olive oil30 ml

flat-leaf parsley leaves40 g

red onion, thinly sliced1

ground sumac (optional, for onions)1 tsp

lemons, cut into wedges2

tomatoes, sliced (optional)2

Liked this recipe?

Make it yours with Simmero.

Save this one, adjust it to your taste, and get help while you cook. Build a cookbook of recipes worth making again.

Free, no credit card.

Overview

For the dough

For the topping

For serving

Make it yours with Simmero.

What shall we cook today?

Overview

For the dough

For the topping

For serving

Make it yours with Simmero.

Overview

Ingredients

For the dough

For the topping

For serving

Make it yours with Simmero.

What shall we cook today?

Overview

Ingredients

For the dough

For the topping

For serving

Make it yours with Simmero.