Quick and Easy Lahmacun – Flatbread cooked with minced meat and spices.

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This incredibly tasty recipe is inspired by a Middle Eastern flatbread called Lahmacun. Thin bread bases are cooked with minced meat, which is mixed with a wonderful mix of spices, garlic, red pepper and parsley. Lamb would be the traditional meat to use, but it can be a very fatty meat, so I prefer to use a lean minced beef, ideally with only 5% fat. You could also use minced chicken.

It can be served for lunch, brunch or even breakfast and it makes a great addition to a mezze board. Also known as Armenian, Turkish or Lebanese Pizza, Lahmacun is one of many recipes from this part of the world which use flatbreads. They can have a topping like this one, or they may have a stuffing instead. Think pide, gozleme or manaqish.

I am not claiming this is an authentic recipe, but it is inspired by a very classic and traditional dish. I have taken the idea, used my favourite blend of Middle Eastern spices and made it super speedy by using pre-made wraps or flatbreads, bought in the supermarket.

Traditionally a yeasted bread base is used and there are many recipes for this on the internet. If you’d like to make your own bases, but want a quick recipe, I use these flatbreads and they work wonderfully. Classically, the spice mix will likely include cinnamon and allspice and/or cloves as well. However, this is how we like to eat it, but feel free to add these extra spices and make the Lahmacun to suit your flavour palate.

Home-made Flatbreads

If you’d rather use home-made flatbreads, this is the recipe I use. When cooking the flatbreads, cook them as normal, but slightly undercook one side. Spread the meat on the side which is cooked a little more, and then, when you turn them, the less cooked side will finish cooking.

How to make Lahmacun

Please see the printable Recipe Card below for the exact, yet condensed, quantities and instructions.

The number of Lahmacun you make will depend on the size of your flatbreads. If using 26cms/10 inch flatbreads, you will have enough topping for 4 pizzas. I prefer to use smaller flatbreads. The ones in the photographs are 18cm/7ins wide and I made 6 pizzas.

Collect all the ingredients together:

For the meat mixture –

• spring onions, trimmed and roughly chopped. Or replace with the equivalent weight of brown or red onion.
• garlic, peeled
• red pepper. Or use a yellow or orange pepper.
• fresh parsley, stalks and leaves. Use coriander, or a mix of coriander and parsley, if you prefer.
• minced beef, preferably 5% fat. Alternatively, used minced lamb, or even chicken.
• tomato puree
• cumin powder
• coriander powder
• Aleppo chilli powder – if you do not have any, replace it with ¼ teaspoon chilli flakes and ½ teaspoon paprika powder
• smoked paprika
• fine salt

You will also need –

• flatbread/wraps, home-made or shop bought. I like either 4 x 26cms/10in in diameter or 6 x 18cms/7ins. You can use brown or white wraps.
• pine nuts
• olive oil

Suggested toppings –

• toasted pine nuts
• chopped parsley and/or dill or use chopped coriander
• drizzle of plain, natural yoghurt or tzatziki – this needs to be a consistency you can drizzle. Add some milk to it, if necessary.
• chopped salad vegetables such as tomatoes, cucumber, red onion with a squeeze of lemon juice
• harissa, to taste – adds a delicious spicy kick
• crumbled feta or goat’s cheese
• lemon wedges
• pomegranate seeds
• drizzle of olive oil

How to make these wonderful pizzas:

1. Make the pizza topping: blitz the prepared spring onions, garlic, pepper and parsley in a food processor until finely chopped. Alternatively, finely chop by hand.
2. Tip into a mixing bowl with the remaining topping ingredients and use your hands to mix thoroughly. For 18cms/7in flatbreads, divide the meat into 6 equal portions. For 26cms/10in flatbreads, divide into 4 equal portions.
3. Top the bread: first make sure that the flatbreads can lie flat in your frying pan. If not, trim them to fit. Cover the top of each flat bread with a portion of the topping. Use your hands or a palette knife to spread it evenly and right to the edges of the wrap. The meat will shrink a little when cooking, so it is important to spread it out as much as possible.
4. Brown pine nuts: heat your frying pan over a moderately high heat and add the pine nuts. Cook, for 30 – 60 seconds or until lightly browned. Stir regularly during this time. Tip out of the pan and set on one side.
5. Cook the lahmacuns: add roughly 2 teaspoons olive oil to the pan and when it is hot, place the wrap in, meat side down, and cook for 90 seconds – 2 minutes. Use a spatula or kitchen slice to press down on it to help lightly caramelise the topping. Turn over after 90 seconds/2 minutes. The meat should stick to the bread, but if it looks like it is coming off, place a pate over the top of the pan and flip over. Slip the wrap back in the pan, bread side down and cook for a further 60  – 90 seconds.
6. Serve immediately on warmed plates with your choice of toppings. Here I have:
   • drizzled it with natural yoghurt
   • scattered over chopped tomatoes and fresh parsley
   • topped with pine nuts
   • drizzled over a little olive oil
   • added a squeeze of lemon juice.

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Made this recipe?

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