How To Make Authentic Turkish Lahmacun |Turkish Pizza – Glowen Oven Recipes

Learn how to make authentic Turkish Lahmacun (Turkish Pizza) at home using fresh ingredients, bold spices, and a powerful pizza oven. In this video, Grega—the inventor and owner of Glowen ovens—guides you through the traditional method of making Lahmacun, a thin and crispy flatbread topped with flavorful minced meat, herbs, and vegetables.

This is the perfect recipe if you’re craving real Turkish street food right from your backyard. Experience the vibrant flavor and texture of authentic Lahmacun using the Glowen Raptor oven.

⏱️ TIMESTAMPS ⏱️:
00:00 – 00:11 – Intro
00:00 – 05:02 – Dough Preparation
05:02 – 06:17 – Prepping the Topping Mixture
06:17 – 07:51 – Shaping the Dough Balls
07:51 – 08:10 – Oven Setup
08:10 – 10:06 – Topping preparations
10:06 – 12:07 – Shaping the Dough & Spreading the Topping
12:07 – 12:30 – Oven Tips
12:30 – 13:37 – Launching into the Oven – Baking Tips
12:37 – 14:58 – Final Result & Taste Test

🍕 INGREDIENTS 🍕:

– Minced lamb or beef
– Onion
– Garlic
– Tomato paste
– Fresh parsley
– Red pepper
– Olive oil
– Chili flakes & paprika
– Lemon (for serving)

Using the Glowen Raptor oven, known for its powerful flame and ultra-fast heat-up time, Grega brings the street flavors of Turkey right to your home kitchen. This step-by-step tutorial is ideal for home cooks and pizza lovers looking to explore new flavors and master Turkish-style pizza.

🛠️ PRODUCTS USED IN THE VIDEO:
Glowen oven Raptor 2 starter pack: https://glowenoven.com/products/glowen-raptor-2-wood-starter-pack
Cutting board: https://glowenoven.com/products/cutting-and-serving-board
Glowen leather Apron: https://glowenoven.com/products/glowen-handcrafted-leather-apron
Dough Proofing Trays: https://glowenoven.com/products/dough-proofing-trays

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#TurkishPizza #Lahmacun #MiddleEasternFood #AuthenticRecipes #HomemadePizza #Glowen #GlowenOven #PizzaOvenCooking

Hello my friends. Today we are going to make a Turkish pizza [Music] lun. Okay, first we will prepare the dough and we will need 1 kilo of flour, 40 g of yeast, 30 g of salt, 20 g of sugar and 650 g of water. Okay, first what we have to do is to activate the yeast. So we throw all of our sugar in the water. The water has to be warm. Don’t do it with the cold water because we have a lot of yeast and we have to ferment the dough very fast because Turkish pizza recipe. It’s a Napoleon dough, but it’s the dough like this. You can do half and half. It’s going to be much easier. And dissolve it in the water. and also the other half. Now we are going to mix this mixture a bit so the sugar will dissolve faster. That’s the necessary steps you have to do. No shortcuts, please. Okay, now I’m going to do the dough in the mixer. Not going to do with the hand. Okay. Now, first we will put in the water and the yeast mixture. Always when you do the pizza, you have to do that. If you put the flour first, then it’s bread. It’s not the pizza. And I will put our salt in the flour. So the yeast won’t get in the contact for a quite of a time because if we do that, if we put salt in the yeast, it’s going to die. Half of the yeast about that. Okay. We will also add oil. 3 tablespoons of oil. You have to put in the oil because we are going to bake the pizza on smaller temperature and if you don’t put the oil in, you won’t get like a nice crust. It’s going to be white. Okay, let’s start up the mixer. We didn’t put any of the the flour inside. I’m going to do it on 25 minutes. It have only one speed. So, and we’re going to do like slowly. like that. So the glutane is going to form nicely. If you would put everything inside in one, then the gluten is not going to form that good because you need a lot of water and some of flour for this chemical reaction to start forming the gluten. This part of making a dough is also like no shortcuts. So you have to do everything precise as I’m showing you. Okay, let’s do it a bit more. And you don’t see any of like flour on the on the top, then you can add more and add more. And if you’re doing by the hands, it’s the same procedure. Also slowly putting in the bowl a bit of flour. And uh that’s pretty much it. It’s action is very simple but if you go in the details it’s not it has to be precisely like [Music] that. Okay. Now the the dough has start to form. Now we wait and we inspect the dough how it is. The mixers like that can do a lot of friction. Actually, they do a lot of friction in the bowl and the the temperature of the dough can rise very fast and very high. So, if this happens, you can kill the yeast inside and that’s not good. Maybe you measure it with the temperature gauge, but I always do like that or just stop the mixer and try. When you’re buying the mixer like that, be careful not to buy those who can lift over here because this lifting mechanism, it’s not strong enough to sustain all the pressure which the mixing of the dough has, you know, because it’s you see it’s like kilos this small one. It has to be because a lot of different forces going on the shell of the machine. Okay. After 20 25 minutes, we can stop the machine. The dough can stay inside the bowl for 20 more minutes and then I’m going to put it out and we’ll divide it in the dough and proof it. Now we are going to prepare the meat for our lak machun. We need about half a kilo of ground beef and we need quite a lot of spices. So, cayenne pepper, black pepper, ground paprika, cumin, not cuminina, cumin, garlic, tomato paste, salt, and olive oil. So, let’s get [Music] started. Okay, first we will mix all of these ingredients a bit. Then, we will put in the oil because I don’t want the oil to suck everything. And that’s going to be just one bowl of [Music] spices. Just do it like really firmly. It has to be like everywhere the same color. And also don’t be very gentle with it because we will have to put it really thin on the pizza. Okay, we can put this in the fridge and start making dough balls. Now, we going to put the dough out of the mixer. It’s been about 20 minutes. I’m using the gloves because I hate it when everything is sticky on my fingers all the time. The dough already fermented a bit. [Music] Okay, we’re going to do the most of stuff with spatula because the dough is really sticky and this is the easiest way. I’m going to divide them on about 300 g. So, and like [Music] that. Just try to make a dough balls out of this. Like that. Okay. Put them inside. We have to close them a bit like that. So they were fermenting [Music] inside. That’s it. We have four bowls now. I’m going to leave them for about 2 hours. We will see. I will cover them with the plastic film so you will be able to see them how they arise in our time lapse. So that’s it. In the meantime, when we are waiting for the dough to rise and for the meat to get marinated and to suck all of these flavors inside, we can fire up our oven. Medium high heat. And also we will prepare some of the vegetables for our toppings. So, we need onions, red peppers, tomatoes, a bit of a limes, garlic, and of course, some parsley. Let’s chop this down when we are waiting for our nice dough to rise and proof. [Music] I’m going to chop the parsley like that. You know, you have to feel it when you eat it. But with paprika, we have to do it quite [Music] thin. Okay, let’s chop some garlic. [Music] Okay, now I’m also going to salt paprika, onions, and tomatoes. So, they will be a bit more like sweet, but not too much. [Music] And also mix it a little bit. And I think we are ready to go. Let’s get our dough now and let’s prepare the pizza. Okay, so we will stretch out the pizza like every uh other pizza. And what we will need is a lot of flour because it’s going to be very sticky like that. We have to be careful not to stretch the base too much because we have to put a lot of um meat on it really thin. When we are stretching the pizza, just be careful to stretch it on the flour because when you uh do it like that, then the membrane goes out and the moist comes out and it’s going to stick. I’m not going to leave the cornishon today too much because it’s Turkish pizza. It’s not Napolitan Italian pizza. [Music] Okay, now we will spread this really thin on the pizza. Just take your [Music] time. This is going to be really, really meaty pizza. I like it. [Music] Okay, that’s it. That’s our base. Now, we will put some garlic also and also some paprika. But be careful if you will put too much of paprika, the meat is not going to bake properly. We will preheat the oven on the bottom to 350°. When we will put the pizza inside, we will shield the pizza on the left side and put the rolling flame almost to the minimum. I will tell you more about the technique how to bake this pizza on the low heat in between baking the pizza. Okay, now we can put our pizza in the oven. Now we start chilting the pizza and we can put our rolling flame almost to the minimum. It has to go a bit over the turning pin. It has to bake a bit slower because it’s a lot of ingredients and also the dough is 2 hour fermented. So also the base needs to get baked [Music] good. You can see on the right side how good the pizza is baking. Now I’m going to start turning the pizza for 180°. I can also put a bit more of [Music] [Applause] heat. You have to try baking this pizza because the smell is amazing. Okay, I’m going to finish it. And voila. Look at this baby. Now we’re going to put also some onions and parsley. Don’t forget on [Music] tomatoes. Finish line. You put some lime on it. All we have to do now is cut it and see what we did. So quite good. What do you think? I like it. See, you can use this recipe also for the pizza, for normal pizza. Take a look at this baby. Look at this gorgeous. Look at this gorgeous pizza. Okay, let’s try this now. I think it’s a bit spicy, but it’s okay for [Music] me. Very nice. Very nice. I would love to have this pizza in pizzeria. The dough is actually really good for the time we have it inside. That’s it. Lak majun, a Turkish pizza made in Glo. [Music]