Gaziantep Lahmacun: A Taste of Traditional Turkish Cuisine
Turkish lahmacun takes its name from the Arabic expression lahm bajeen, which literally translates to “meat and dough.” A popular street food in Lebanon, Syria, Iraq, and Armenia as well, lahmacun comes in countless variations. They all fall into the same category: a thin, elongated piece of dough topped with fatty minced lamb or beef, diced vegetables, and spices, with the dough and topping baked together. But have you ever tried Gaziantep-style lahmacun? If not, you are seriously missing out!
Located in southeastern Anatolia, Turkey, Gaziantep is well-known for its rich gastronomic history. The city is famous for its cuisine and has a reputation for being home to some of Turkey’s most delicious lahmacun, baklava, and kebabs.
One of the things I love about Turkish cuisine is its regional diversity. When traveling from one region to another across the country, you will notice how much the cuisine changes, with each region having its own distinctive flavors and specialties.
So, what makes Gaziantep lahmacun special? In this post, I’ll show you how to make this legendary Turkish lahmacun at home and share what makes the Gaziantep version worth trying. If you love exploring traditional Turkish recipes, this is one you won’t want to miss!
Gaziantep Lahmacun: Crispy, Garlicky, and Packed with Flavor
Since garlic-based dishes always catch my attention, I had to order the Gaziantep lahmacun. I was served a super-thin, crispy, crackly oval flatbread topped with an incredibly flavorful mixture of minced meat and vegetables—similar to Lebanese lahm b3ajeen, but with deeper flavor notes.
With each subsequent bite, I found myself trying to analyze exactly what I was eating and why it was so good. It was a pleasant, savory sensation unlike anything I had experienced before, making the lahmacun an instant comfort food for me.
The thin dough was topped with a special mixture of minced meat, red bell pepper, green bell pepper, tomatoes, and garlic. It struck the perfect balance between crispy dough and a flavorful meat topping that could easily stand up to the offerings of the world’s best pizzerias. Or maybe that’s just the unapologetic meat lover in me talking, so please don’t judge me!
Learning to Make Authentic Gaziantep Lahmacun with My Turkish Friend
I had to learn how to make it by all means! Earlier this year, my Turkish friend Emir showed up in my kitchen to teach me how to make Gaziantep lahmacun from start to finish. We spent a few hours working on the recipe, and I was ready to absorb everything I could. Now, I’m here to pass the recipe along to you, hoping it will inspire you to try making it in your own kitchen one day.
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Gaziantep Lahmacun
Description
Equipment
- pizza stone or sheet or alternatively, half an hour prior to baking, place the oven sheet you are going to be using, and preheat to the highest heat setting available in your oven, so it’s screaming hot.
Ingredients
For the Dough
- 500 g 1 lb 2 oz all-purpose flour
- 300 ml 1¼ cups lukewarm water (you may need a little more, as different brands of flour absorb different amounts of water)
- 1 teaspoon granulated sugar
- 1 teaspoon instant dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Topping
- 750 g 1 lb 10.5 oz minced lamb with 30% fat
- 1½ heaped tablespoons tomato paste
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 1 cup finely chopped parsley stems removed
- 7 large garlic cloves
- 1 large tomato
- 1½ teaspoons sumac
- 1½ teaspoons ground cumin
- 1½ teaspoons Turkish pepper paste biber salçası, or paprika
- 2 teaspoons salt or to taste
- Hot red pepper to taste (optional but recommended)
- A dash of freshly ground black pepper
Instructions
- To make the dough: In a large bowl, combine the flour, instant dry yeast, sugar, salt, and oil. Add the lukewarm water and mix well. Knead until you have a smooth, pliable dough with an even texture. Slam it against the countertop a couple of times to strengthen the gluten, resulting in a lighter, fluffier dough. Transfer the dough to a lightly greased bowl, cover with cling film, and set aside for 1½ hours. Allowing the dough to rest makes it easier to work with.
- Half an hour before baking, place a pizza stone or baking sheet in the oven and preheat it to the highest temperature possible. You want it screaming hot! This ultra-hot environment is what gives you the kind of crust you would expect from a bakery.
- Meanwhile, prepare the topping: Finely dice the red bell pepper, green bell pepper, tomato, garlic cloves, red chili pepper (if using), and parsley. Mix everything together, then finely chop the mixture once more with a chef's knife until you achieve a chunky purée.
- Now add the meat, tomato paste, sumac, salt, ground cumin, paprika, black pepper, and red chili pepper (if using). Mix well until all the ingredients are thoroughly combined. The mixture should have a paste-like consistency.
- Once the dough has rested, lightly dust your work surface with flour. Divide the dough into 8 equal portions and shape each portion into a ball. Cover with a kitchen towel and set aside to rest for 15 minutes.
- Dust your rolling pin with flour and roll out one dough ball on a lightly floured countertop into a thin oval measuring 6 × 9 inches (15 × 22 cm) and about 1.5 mm thick. Transfer it to a piece of parchment paper or a silicone baking mat, then spread one-eighth of the topping mixture evenly over the dough. Make sure the entire surface, including the edges, is well coated. Carefully transfer the lahmacun to the preheated baking sheet in the oven, taking care not to burn your hands.
- Bake for 8–9 minutes, until the edges are lightly browned and crispy. Repeat with the remaining dough and topping mixture.
- To serve: Top your lahmacun with a handful of arugula or parsley and drizzle with freshly squeezed lemon juice for a serious punch of flavor. Add a few onion wedges, wrap it up, and serve piping hot straight from the oven.
2 Comments
This looks absolutely amazing! My youngest the carnivore in our house would devour these in no time. Definite must make. Pinning for later.