Thin, cracker-crisp flatbread topped edge to edge with spiced minced lamb and baked until blistered — a favorite street food across Türkiye, rolled up with lemon and herbs to eat.
Make the dough
Mix the flour, yeast, warm water, salt and olive oil into a smooth dough.
Let it rise
Cover the dough and let it rise until doubled.
60 minMix the topping
Mix the ground lamb with the grated tomato, tomato paste, pepper paste, onion, garlic, parsley and spices.
Roll the bases
Divide the dough into four balls and roll each one out paper-thin.
Spread the topping
Spread the lamb mixture evenly over each round, right out to the edges.
Bake until crisp
Bake in a very hot oven until the edges are crisp and the meat is cooked through.
Finish and roll
Squeeze lemon over each lahmacun, scatter with parsley and onion, and roll up to eat.
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