Baked Lahmacun with Ground Lamb and Sumac-Spiced Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Thin, crispy flatbread topped with a zesty blend of ground lamb, tomatoes, spices, and fresh herbs, baked until golden and perfect for folding and sharing. This middle eastern-inspired pizza ready in about 90 minutes blends all-purpose flour, warm water, active dry yeast into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 tsp active dry yeast
• 1 tsp salt
• 12 oz ground lamb
• 3 tbsp tomato paste
• 1/4 cup fresh parsley, finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 tsp ground sumac
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil
• 2 tbsp water

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water and let sit for 5 minutes until foamy. In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Gradually add the yeast mixture and knead until a smooth dough forms, about 8 minutes. Cover and let rise in a warm place for 1 hour until doubled.
2. Step 2: Preheat oven to 475°F and line a baking sheet with parchment paper. In a medium bowl, mix 12 oz ground lamb, 3 tbsp tomato paste, 1/4 cup finely chopped parsley, 1 finely chopped medium onion, 2 minced garlic cloves, 1 tsp ground sumac, 1/2 tsp ground cumin, 1/4 tsp red pepper flakes, 2 tbsp olive oil, and 2 tbsp water until well combined.
3. Step 3: Divide the dough into 6 equal portions and roll each into a thin 8-inch circle on a lightly floured surface. Spread about 3 tbsp of the lamb mixture thinly and evenly over each dough circle.
4. Step 4: Place the lahmacun on the prepared baking sheet and bake for 8-10 minutes until the edges are crisp and the meat topping is cooked through. Serve warm, optionally folded with fresh lemon wedges and extra parsley.