Turkish Lahmacun – How to Make Easy and Delicious Lahmacun

How to make Lahmacun, If you want to cook Turkish style easy and delicious Lahmacun, here is the recipe. Lahmacun is known as Turkish pizza or meat bread. 

Lahmacun, which is known as the pizza of Turkish cuisine and is indispensable for both foreign tourists and local people, is made with different ingredients in every region. Both the dimensions and the materials placed in it are different.

Lahmacun with Onion, without onions, spicy, painless, economical, practical.

Although it is sometimes called Turkish pizza in English, it is a dish of Middle Eastern origin. Lahmacun is a strong source of animal protein, B12 and iron due to the red meat in it. Since plenty of vegetables such as greens, tomatoes and onions are used in its production, the absorption of iron in the meat increases and the protein quality of the meat becomes stronger.

Lahmacun is popular in every city in Turkey. In Turkey, while lahmacun was known only in certain regions before the 60’s, it started to spread throughout the country after 1960 and became a very popular food.

The way of preparation and content of Lahmacun may differ from region to region and depending on the season. Differently, pepper paste, peanut and green pepper can be added to it. Meat bread is made with onions in Şanlıurfa, with onions in Mardin, with garlic in Gaziantep, and with both onions and garlic in Kahramanmaraş.

Although the most known and most preferred way of making Lahmacun is to cook it in a stone oven, it is cooked on a sheet metal in many regions of Kahramanmaraş. Lahmacun cooked in a stone oven can be stored for 2 days without spoiling or drying out.

We recommend that you eat your lahmacun with parsley, onion, a little tomato and lots of lemon. In Turkey, lahmacun is very spicy. But you can make it more or less spicy to your taste.

If you want to cook lahmacun at home, you can try this recipe. The recipe is on the youtube channel.

If you have tried lahmacun in Turkey before, to be clear, the lahmacun you make at home will not be like in the restaurant. But at least because you make it yourself, you will know that it is clean, and after a few tries, you can cook much more delicious lahmacun.

If you want to ask why?

• When lahmacun is cooked in a stone oven, its flavor is really different.
• Restaurants add different types of hot pepper to lahmacun. Its Turkish name (isot) It’s like paprika. Its color is darker. But (isot) is more bitter. Most importantly, many people do it themselves at home.
• Instead of regular tomato paste, they use homemade tomato paste. Homemade tomato paste is much tastier than other fabricated pastes. Homemade tomato paste is made in many cities of Turkey. From tomatoes or paprika. Some mix tomato and pepper paste. In cities such as Adana, Şanlıurfa and Gaziantep, it is made from very hot pepper.
• Male mutton for Lahmacun, and the meat you buy should be a little fatty.