Cooking Index - Cooking Recipes & IdeasLahmacun Recipe - Cooking Index


Cuisine: Turkish
Type: Lamb, Meat
Courses: Main Course
Serves: 2 people

Recipe Ingredients

3/4 teaspoon 3.8mlDried yeast
1/2 teaspoon 2.5mlSugar
1 1/2 cups 355mlLukewarm water
2 1/4 cups 140g / 4.9ozFlour
1/2 teaspoon 2.5mlSalt
  Olive oil
1 tablespoon 15mlButter
1   Onion - finely chopped
3   Garlic - minced
8 oz 227gGround lamb or chuck
1   Tomato - peeled, seeded,
  And chopped
1   Jalapeno - seeded, chopped fine
1/2 teaspoon 2.5mlKirmizi biber
  (or combination sweet paprika and cayenne
1/4 cup 36g / 1.3ozFinely-chopped fresh mint
1/4 cup 36g / 1.3ozFinely-chopped fresh parsley
  Salt - to taste
  Freshly-ground black pepper - to taste
  Juice of 1 lemon
  Cheese Filling Alternative
2 1/2 cups 365g / 12ozWhite Turkish cheese or feta cheese - crumbled
2   Eggs - lightly beaten
1/4 cup 49g / 1.7ozUnsalted butter - softened
1/2 cup 73g / 2.6ozFinely-chopped fresh parsley

Recipe Instructions

Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy. Sift the flour and salt into a large bowl, and make a well in the center. Add the yeast mixture, along with the remaining warm water. Using your hands, work the mixture into a dough, adding more water if necessary. Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes. Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.

Punch down risen dough and knead on a lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces. Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel.

Preheat oven to 450 degrees, and preheat baking sheets, tiles, or a baking stone.

Prepare the filling: Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes. Add the garlic and saute another minute. Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water.

Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick. Place the round on the oiled, preheated baking sheets or tiles. Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge. Repeat with remaining dough and filling.

Bake for 12 to 15 minutes -- the dough should still be soft enough to roll up.

Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones.

This recipe yields 2 to 3 large lahmacuns.

Cheese Filling Alternative: Mix all the filling ingredients in a bowl and blend thoroughly. Spread a thin layer on each circle of dough. Proceed with recipe, but bake for only 6 to 8 minutes.

TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B32 broadcast 09-09-1998) - Downloaded from their Web-Site -


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