Lahmacun (Turkish Pizza)

By: Selin Kiazim

Often referred to as ‘Turkish pizza’ we simply had to try Selin Kiazim’s famous lahmacun when she visited Gozney HQ- and we definitely weren’t disappointed!

Recommended Oven
Roccbox, Dome, Arc XL, Arc, Tread
Prep Time
40 minutes + dough prep
Cook Time
1 hour
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Ingredients

Serves
6-8

For the dough

  • 625g Strong White Bread Flour
  • 12g Fresh Yeast (or 7g ouch if dried instant yeast)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tsp Fine Sea Salt
  • 1 Tsp Caster Sugar
  • 350ml Luke warm water

For the lahmacun topping

  • 375g Lamb Mince
  • 2 Plum Tomatoes
  • 1/2 Red Pepper
  • 1/2 Bunch of Parsley
  • 8g Turkish Chilli Flakes
  • 60g Tomato Puree
  • 3 Cloves Garlic
  • 15g Hot Pepper Paste (Turkish product called Aci Biever Salcasi)
  • 75g Lamb Suet, minced
  • 1/2 Brown Onion
  • 5g Salt
  • 30ml Sunflower Oil

Equipment Needed

Instructions

Prevent your screen from going dark as you follow along.

For the dough

Step 1

To make the dough, pop the flour into a stand mixer along with the sugar, salt, yeast and olive oil. Mix using the dough hook attachment and add the water. Mix for around 5 minutes or until the dough is smooth and elastic.

Step 2

Transfer the dough to a work bench and divide into 85/100g pieces and shape into balls. Pop the dough balls onto a greased tray and cover with cling film. Leave in the fridge until required.

For the lahmacun topping

Step 1

Roughly chop the tomatoes, pepper, parsley, onion and garlic and blend to a semi coarse paste. Rinse the veg with cold water through a sieve and squeeze with a spoon to totally get rid of any liquid.

Step 2

In a large bowl, combine the blitzed, dry veg with the Turkish chilli, suet, salt, tomato puree, hot paste and sunflower oil and mix thoroughly.

Step 3

Wearing gloves, combine the mince into the mix, squeezing through your fingers until totally combined.

Building the lahmacun

Step 1

On a generously floured surface, use a rolling pin to roll a dough ball out into a thin circle, moving regularly as you do so and adding more flour as required- it’s super important the dough can move freely on the surface before we add the mince.

Step 2

Next, press the lamb mince over the dough leaving some areas of dough exposed around the crust. You need to make sure the lamb mince layer is as thin as possible and remember to keep moving the dough to ensure it’s not sticking as you press the mince onto it!

Step 3

Transfer the lahmacun to floured Roccbox peel and launch into a hot Gozney oven on full flame- you want the oven about 450/500 degrees- and bake for 1 1/2-2 minutes, rotating as required.

Step 4

Squeeze some lemon juice over the lahmacun and top with picked parsley and sliced red onions before rolling up into a tasty Turkish treat!

Author Selin Kiazim avatar
Selin Kiazim

Chef

United Kingdom

Chef and restaurateur blending Turkish-Cypriot flavors with modern culinary techniques.

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