Recipe: Lahmacun

Mini Turkish pizzas, packed with flavour
ByJasmine BandaliMonday , 01 June 2015
Recipe: Lahmacun
© Copyright @ StockFood / Jan-Peter Westermann


250g minced beef

1 medium onion, finely chopped 

1¼ tsp salt

1½ tsp ground cinnamon

1½ tsp ground allspice

½ tsp red chilli flakes

25g flat-leaf parsley, chopped

2 tbsp pomegranate molasses

1½ tbsp sumac

3 tbsp tahini

25g pine nuts

30g chopped dates

2 tbsp lemon juice


250g white flour, plus extra to dust

1½ tbsp milk powder

½ tbsp salt

2 tsp fast-action dried yeast

½ tbsp caster sugar

60ml sunflower oil

1 medium egg

100ml lukewarm water

Olive oil, for brushing


1 Begin by preparing the dough. Place the flour, milk powder, salt, yeast and sugar in a large mixing bowl and stir well to combine. 

2 Make a well in the centre. Add the sunflower oil and egg and stir as you add the water. 

3 When the dough comes together, remove it from the bowl and knead lightly for 3 minutes on your work surface until smooth and elastic. 

4 Dust a bowl lightly with flour, place the dough inside, brush with some olive oil, cover with clingfilm and leave in a warm place for about an hour, or until doubled in size. 

5 Place all of the topping ingredients in a large bowl, apart from the tahini, pine nuts, dates and lemon juice. Mix well with your hands and refrigerate.

6 Preheat the oven to 210C and line two large baking sheets with baking parchment. 

7 Divide the risen dough into 40g balls (you should get about 12) and roll each into a thin disc, about 2mm thick and 15cm in diameter. Brush each disc lightly with olive oil on both sides and place on the baking sheet. Cover and allow to rise again for 15 minutes.

8 Spread the tahini onto each pastry disc, divide the filling between the pastries and spread it evenly so it covers the dough fully. Sprinkle over the pine nuts and dates and place in the oven for 12 to 15 minutes or until just cooked. The pastry should not be over-baked. 

9 Finish with a drizzle of lemon juice before serving.

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