Tarsus 'hazelnut-size' lahmacun
Ingredients
- 100 gGround lamb
- 20 gOnion
- 15 gRed bell pepper
- 15 gTomato
- 15 gParsley
- 3 gSalt step 3
- 1 gPaprika
- 100 gWheat flour
- 50 gWater
- 10 gFresh yeast (compressed)
- 5 gSalt step 1
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Ground lamb30%
- Wheat flour30%
- Water15%
- Onion 6%
- Parsley 4%
- Red bell pepper 4%
- Tomato 4%
- Fresh yeast (compressed) 3%
- Salt 2%
- Paprika 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, salt, fresh yeast and water into a soft, smooth, glossy dough that is not sticky.
10 minRest the dough for 15 minutes, then divide it into 20 g pieces and roll them in your palm.
15 minSalt the minced meat and rest it in the fridge for 2 hours.
2 hChop the onion, pepper, peeled tomato and parsley very finely and mix them into the meat. Add the chili powder if you like.
Place the dough pieces on the tray and press them by hand into rounds of up to 8 cm. Spread about 20 g of the meat mixture on each. One portion is 8-10 lahmacun.
Bake in a stone oven at 250 °C for 7-8 minutes and serve hot.
7 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 538 (Tarsus Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026