Lahmacun is a thin piece of dough topped with meat, vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked.



  • 1/2 lb uncooked store-bought organic pizza dough


  • 1/2 sweet red pepper, cored, cut into chunks
  • 1 shallot, halved
  • 2 garlic cloves, peeled
  • 1/2 oz fresh parsley leaves with some stem
  • 7 oz ground lamb or ground beef
  • 1 tsp smoked peprika
  • 1 tsp ground allspice
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 4 tbsp tomato paste
  • 2 tbsp olive oil
  • Lemon wedges for later

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  1. Heat the oven to 450 degrees F. Adjust the oven rack in the middle. (or see the cooker instructions in the notes) Prepare the meat mixture.
  2. In the large bowl of a food processor with a blade, add the red peppers, the shallot, garlic and parsley. Pulse several times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt.
  3. Add the tomato paste and extra virgin olive oil. Now pulse again until it is well combined (about 8-10 pulses). Prepare two baking sheets lined with parchment paper.
  4. Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place it on a floured surface. Using a rolling pin, roll out the dough into as thin a piece as possible on a disc about 8 or 9 inches in diameter.
  5. Assemble Lahmacun. Place a disk of flat bread on one of the prepared molds. Reshape as needed. Place 3 to 4 tablespoons of filling on the dough and spread the filling evenly around the edges, leaving a thin boarder.
  6. Bake in the heated oven for about 5 to 7 minutes or until the dough and the meat are completely cooked (the dough will be a little crispy on the edges).
  7. Repeat steps 5 and 6 with the remaining dough. Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature.