Turkish-Inspired Lahmacun with Spiced Ground Lamb and Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A thin, crispy flatbread topped with a savory blend of spiced ground lamb, tomatoes, and fresh herbs, inspired by Beyoglu’s vibrant street food. This middle eastern-inspired pizza ready in about 90 minutes pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 300 g all-purpose flour
• 180 ml warm water
• 7 g active dry yeast
• 1 tsp salt
• 2 tbsp olive oil
• 250 g ground lamb
• 1 small, finely chopped onion
• 1 medium, finely diced tomato
• 2 tbsp chopped fresh parsley
• 1 tbsp red pepper paste
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• to taste salt
• for serving lemon wedges

Instructions

1. Step 1: In a small bowl, mix 7 g active dry yeast with 180 ml warm water and let it activate for 5 minutes until frothy.
2. Step 2: In a large bowl, combine 300 g all-purpose flour and 1 tsp salt. Add the yeast mixture and 1 tbsp olive oil, kneading for 8 minutes on a floured surface until smooth and elastic. Cover and let rise for 1 hour until doubled.
3. Step 3: While dough rises, mix 250 g ground lamb, 1 finely chopped small onion, 1 finely diced medium tomato, 2 tbsp chopped fresh parsley, 1 tbsp red pepper paste, 1 tsp paprika, 1/2 tsp ground cumin, 1/4 tsp black pepper, and salt to taste in a bowl until well combined.
4. Step 4: Preheat oven to 475°F and line a baking sheet with parchment paper.
5. Step 5: Divide the dough into 4 equal balls. Roll each into a thin 10-inch circle on a floured surface.
6. Step 6: Spread a thin layer of the lamb mixture evenly over each dough circle.
7. Step 7: Bake one sheet at a time for 8-10 minutes until edges are crisp and lamb topping is cooked through.
8. Step 8: Serve hot with lemon wedges to squeeze over the top for a bright finish.