Turkish Lahmacun — The Recipe I Learned From a Turkish Chef

Finally sharing this one with you guys! The Turkish Lahmacun 👌I made these in an electric pizza oven I borrowed to test , and honestly, I’m definitely investing in one myself. It gets so hot so fast, and paired with a stone insert it cooks the base perfectly — crisp, thin, blistered, exactly how it should be. Just a heads up, you do need a stone even if using your oven to get that beautiful base, a regular tray won’t cut it.

Recipe below👇🏾and Link in bio for the detailed step-by-step recipe and the exact oven I used.

For the Dough
500 grams plain flour
2 teaspoons instant yeast (6 grams)
2 teaspoons sugar (11 grams)
1 teaspoon salt (3–4 grams)
1⁄2 cup warm water
3⁄4 cup natural yogurt
120 ml olive oil (about 6 tablespoons)
For the Filling
1 large onion
2 tomatoes
1 medium green capsicum
1 packed cup chopped parsley
2 tablespoon tomato paste
1 tablespoon sweet pepper paste (capsicum paste)
1 teaspoon chilli
1 teaspoon paprika
Salt and black pepper, to taste
250 grams beef mince
100 grams lamb mince

👉🏽 Mix flour, yeast, sugar, salt, water, yogurt and olive oil into a smooth dough, then rest it twice — 30 mins, then an hour once portioned
👉🏽 Pulse the veggies first, then blend in the meat till smooth and almost runny, then strain it well
👉🏽 make sure your bench is well floured Roll the dough out thin and spread the filling right to the edges
👉🏽 Bake on a hot stone (or electric pizza oven) for just a few minutes till golden and crisp