These Turkish Flatbread Beef Pizzas (or Lahmacun) are made of large flatbreads topped with spiced mince, Greek yoghurt, red onion & lemon. A perfect sharing meal.
An at-home take on Lahmacun, or Turkish Flatbread Beef Pizzas! Such a delicious and easy way to shake up your weeknight meals with a burst of flavour, which can easily be made dairy free by swapping the Greek yoghurt for coconut yoghurt.
If you have a little extra time, I highly recommend making our Homemade Flatbreads as a base for this meal. Once you've tried making your own, it's hard to go back to store bought!
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Ingredient notes:
- Mince: This recipe calls for beef mince. If you prefer you could also use lamb mince.
- Flatbreads: As per the pictures I used store bought Lebanese bread. If you have a little extra time, why not try our Homemade Flatbreads?
- Greek yoghurt: If you want to take things one step further, you could make your own Tzatziki to serve with these!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to grill. In a large bowl, add the beef mince, tomato paste, spices, garlic, onion, yoghurt, chopped parsley stalks and a generous pinch of salt and black pepper. Use your hands or a potato masher to mix until really well combined. Leave the mixture to rest at room temperature for 15 minutes.
Place a baking tray in the oven to preheat. Heat a frying pan over a high heat with a drizzle of oil. Working one at a time, fry the flatbreads on both sides until golden. Carefully remove the hot baking tray from the oven and set it on a board or folded tea towel. Place the flatbreads side by side on the tray. Spoon a quarter of the mince mixture onto each flatbread, then, with wet hands, press the mince into a thin, even layer, spreading it almost to the edges.
Grill for about 5 minutes, or until the meat is caramelised and the edges of the bread are crisp. While the pizzas are grilling, fry the remaining two flatbreads.
Grill for about 5 minutes, or until the meat is caramelised and the edges of the bread are crisp. While the pizzas are grilling, fry the remaining two flatbreads.
Recipe FAQs:
If available to you, buy your mince from the butcher! Steak mince from my local is my favourite to cook with as it releases such a minimal amount of water. If you're shopping at the supermarket, buy the best mince you can afford, to avoid soggy pizzas.
Use coconut yoghurt and look for dairy free flatbreads or wraps in your local supermarket.
I used the Gianni's Lebanese bread for this recipe. Alternatively, you could use standard pitas but cut in half horizontally so they're not as thick!
Storage:
These Turkish pizzas can be kept in an airtight container in the fridge, but are best enjoyed on the same day. If you'd like to prepare ahead of time, make the meat mixture and keep it sealed in the fridge for up to 3 days before using.
Top tips:
To get the best result, make sure both your pan and oven are really hot! These pizzas need to be cooked quickly, so high heat is the key.
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Turkish Flatbread Beef Pizzas
These Turkish Flatbread Beef Pizzas (or Lahmacun) are made of large flatbreads topped with spiced mince, Greek yoghurt, red onion & lemon.
Ingredients
- 400g beef mince
- 3 Tbsp tomato paste
- 1 ½ tsp paprika
- 1 tsp ground cumin
- ½ tsp cinnamon
- 3 garlic clove, crushed
- ¼ red onion, grated
- 1 Tbsp Greek yoghurt
- Handful of fresh parsley, stalks finely chopped
- 4 large flatbreads
To serve
- Greek yoghurt
- Fresh lemon wedges
- ¼ red onion, thinly sliced
Instructions
- Preheat the oven to grill. In a large bowl, add the beef mince, tomato paste, spices, garlic, onion, yoghurt, chopped parsley stalks and a generous pinch of salt and black pepper.
- Use your hands or a potato masher to mix until really well combined. Leave the mixture to rest at room temperature for 15 minutes.
- Place a baking tray in the oven to preheat. Heat a frying pan over a high heat with a drizzle of oil. Working one at a time, fry the flatbreads on both sides until golden.
- Carefully remove the hot baking tray from the oven and set it on a board or folded teatowel. Place the flatbreads side by side on the tray. Spoon a quarter of the mince mixture onto each flatbread, then, with wet hands, press the mince into a thin, even layer, spreading it almost to the edges.
- Grill for about 5 minutes, or until the meat is caramelised and the edges of the bread are crisp. While the pizzas are grilling, fry the remaining two flatbreads.
- Transfer the cooked pizzas to a board or plates, then repeat with the remaining flatbreads and mince mixture. Once cooked, cut into pieces and serve hot with a squeeze of fresh lemon, dollops of yoghurt, fresh parsley and onion.
Notes
- To get the best result, make sure both your pan and oven are really hot! These pizzas need to be cooked quickly, so high heat is the key.
- These can be kept in an airtight container in the fridge, but best enjoyed on the same day. If you’d like to prepare ahead of time, make the meat mixture and keep it sealed in the fridge for up to 3 days before using.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 21gSaturated Fat: 8gUnsaturated Fat: 13gCholesterol: 88mgSodium: 213mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 30g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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