Esqusive Cooking


The Lahmacun is a very popular Turkish pizza from the Sanliurfa region in southeastern Turkey. This usually very thin pizza with a very spicy minced meat topping is often eaten as street food. This pizza is extremely popular in the major cities of Turkey. The Turks decorate the lahmacun with onion, lemon juice, fresh coriander and Greek yogurt. They then roll it up to enjoy it as a "sandwich" with a glass of ayran.


  • Mix flour, salt, sugar in a large bowl
  • Put the dry yeast in a bowl together with the water and stir well
  • Pour the oil into the flour and then the water with the yeast
  • Knead into a soft and supple dough and let it rise covered at room temperature for about 1 hour.
  • In a large bowl, combine the spring onions, tomatoes, crushed garlic, chopped parsley, tomato puree, cayenne pepper, green pepper and paprika
  • Grind this to a homogeneous mass but not too fine
  • Add the ground beef and knead well by hand
  • Set it aside and let it rest until the dough is ready
  • Preheat the oven to 220 °C
  • Divide the dough into quarters and shape into balls
  • Roll out the dough balls on a little flour into ovals about 30 cm long
  • Place them on two baking trays lined with parchment paper
  • Divide the meat filling over it and leave an edge of approx. 1 cm free
  • Cut the spring onions into thin strips
  • Deseed the chili pepper, cut it into rings
  • Divide the spring onions and the chilli rings over the pizzas
  • Place them in the oven and bake for about 15 minutes
  • Wash the lemon under very hot water, pat dry, and cut into 4 wedges
  • Chop the coriander coarsely and divide over the lahmacuns together with the yogurt and lemon wedges (1 lemon wedge per pizza)
  • Before eating, squeeze the lemon wedge over the lahmacun and then roll it up

Enjoy your dinner!

Lahmacun can be served as a snack, picnic, starter or hot dish depending on your appetite. If you want to eat it the Turkish way, you put chopped onions, sprigs of fresh coriander, sliced ​​tomato and or Greek yogurt in the middle of the lahmacun. You can also put peppers cut into strips in the middle if you like. Sprinkle with lemon, roll up and eat by hand.



The dough:

  • 400 g Flour
  • 225 ml Lukewarm water
  • 10 g Dry yeast
  • 1 tbsp Olive oil
  • 0.5 tsp Salt
  • 0.25 tsp Sugar


  • 400 g Minced meat (beef, lamb, or veal)
  • 2 Spring onions (finely chopped)
  • 2 Cloves of garlic
  • 1 Small can of diced tomatoes
  • 1 tbsp Tomato puree
  • 1 tsp Cayenne pepper
  • Bunch of flat-leaf parsley (coarsely chopped)
  • 1 Green pepper
  • 1 tbsp Paprika powder
  • Olive oil

Additional :

  • 1 Small red pepper (thin rings)
  • 2 Spring onions
  • 1 Lemon
  • 1 Bunch of coriander
  • 150 g Greek yogurt

  :  1h40
  : 15 min