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Turkish venison flatbreads (lahmacun)

Yields4 ServingsPrep Time45 minsCook Time40 minsTotal Time1 hr 25 mins

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.

Turkish Venison Flatbreads Lahmacun Recipe

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)

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.


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


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.)


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.


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

Nutrition Facts

Servings 0

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