Lahmacun, Turkish lamb flatbreads
Wafer thin flatbreads topped with spiced lamb and tomato, rolled up with salad and lemon.
- Time1 hr 10
- LevelMedium
- Costabout £1.27 a head
- Oven250°C (230°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, salt and water. Knead for 5 minutes, then cover and rest for 30 minutes.
30 min - 2
Mix the lamb, onion, pepper, garlic, tomato purée, spices and half the parsley in a bowl. Season well.
- 3
Heat the oven to 250°C (230°C fan) with two baking trays inside.
- 4
Divide the dough into 4 and roll each as thin as you can, to an oval about 25 cm long.
- 5
Spread the lamb mix thinly right to the edges. Slide onto the hot trays.
- 6
Bake for 8 minutes, until the edges are crisp and the lamb is cooked through.
8 min - 7
Scatter with parsley and lettuce, squeeze over lemon, and roll up to eat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.