Lahmacun (pronounced lah-mah-juhn) is a popular street food in Turkey. Some describe it as a cheeseless pizza. We make ours with venison mince for a high-protein, iron-rich meal.

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Turkish
Yields4 Servings
Prep Time45 minsCook Time40 minsTotal Time1 hr 25 mins
Flatbread base:
 2 cups flour, plus extra for kneading and rolling
 1 tsp instant yeast
 1 tsp salt
 ½ tsp sugar
 2 tbsp extra virgin olive oil
 ½ cup warm water
Flatbread topping:
 200 g Farm Raised Venison mince
 2 tbsp tomato paste
 2 garlic cloves, crushed
 ½ onion, grated
 1 tsp smoked paprika
 ½ tsp ground cumin
 ½ tsp ground cinnamon
 ½ tsp chilli flakes, optional
 Salt and pepper
To serve:
 ½ red onion, thinly sliced
 1 lemon, cut into wedges
 ½ cup Italian parsley and mint leaves
 Greek yoghurt (optional)
 Sliced tomatoes (optional)
1

Whisk yeast into warm water. Set aside. In a large bowl add the flour, sugar and salt. Whisk to combine. Make a well in the middle and add yeast mixture and olive oil. Knead the dough in the bowl then turn out onto a floured surface and knead for 10 minutes, or until soft. Place dough in a clean oiled bowl, cover with a tea towel and leave to rise for 30 minutes, until it has doubled in size.

2

Meanwhile make the topping. Add all the ingredients to a large bowl and mix to combine well. Season with salt and pepper.

3

Preheat the oven to 250°C. Place a pizza stone or oven tray high in the oven to heat. (Be very careful with these and use oven mitts when handling.)

4

Divide the pizza dough into four portions and roll out into very thin flatbreads on pieces of non-stick baking paper. Spread toppings onto flatbreads then very carefully place on the heated pizza stone or baking sheet. Bake each flatbread for 7-10 minutes or until crisp and cooked.

5

Serve flatbreads while hot topped with red onion, parsley, mint, yoghurt and tomatoes (if using). Squeeze lemon juice on and enjoy!

Ingredients

Flatbread base:
 2 cups flour, plus extra for kneading and rolling
 1 tsp instant yeast
 1 tsp salt
 ½ tsp sugar
 2 tbsp extra virgin olive oil
 ½ cup warm water
Flatbread topping:
 200 g Farm Raised Venison mince
 2 tbsp tomato paste
 2 garlic cloves, crushed
 ½ onion, grated
 1 tsp smoked paprika
 ½ tsp ground cumin
 ½ tsp ground cinnamon
 ½ tsp chilli flakes, optional
 Salt and pepper
To serve:
 ½ red onion, thinly sliced
 1 lemon, cut into wedges
 ½ cup Italian parsley and mint leaves
 Greek yoghurt (optional)
 Sliced tomatoes (optional)

Directions

1

Whisk yeast into warm water. Set aside. In a large bowl add the flour, sugar and salt. Whisk to combine. Make a well in the middle and add yeast mixture and olive oil. Knead the dough in the bowl then turn out onto a floured surface and knead for 10 minutes, or until soft. Place dough in a clean oiled bowl, cover with a tea towel and leave to rise for 30 minutes, until it has doubled in size.

2

Meanwhile make the topping. Add all the ingredients to a large bowl and mix to combine well. Season with salt and pepper.

3

Preheat the oven to 250°C. Place a pizza stone or oven tray high in the oven to heat. (Be very careful with these and use oven mitts when handling.)

4

Divide the pizza dough into four portions and roll out into very thin flatbreads on pieces of non-stick baking paper. Spread toppings onto flatbreads then very carefully place on the heated pizza stone or baking sheet. Bake each flatbread for 7-10 minutes or until crisp and cooked.

5

Serve flatbreads while hot topped with red onion, parsley, mint, yoghurt and tomatoes (if using). Squeeze lemon juice on and enjoy!

Turkish venison flatbreads (lahmacun)