Go Back


Course Main Course
Cuisine Turkish
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4
Calories 220 kcal



  • 350 g ground beef
  • 1 onion finely chopped
  • 1/2 cup parsley finely chopped
  • 2 tomatoes finely grated
  • 3 cloves garlic finely grated
  • 1 tbsp tomato paste
  • 1 tbsp red pepper paste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/4 cup extra vigin olive oil


  • 2 cups whole wheat flour
  • 1 teaspoon dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup lukewarm water
  • 2 tbsp olive oil


  1. Put the flour in a bowl and add yeast, salt and sugar. Stir olive oil with the warm water and make a pool at the center of the flour and pour the olive oil and warm water mixture to the center of the flour pool and mix them with your hand.

  2. Knead it with your hand for some minutes until you reach non-sticky and soft dough. You can add extra little extra water or flour if you feel it necessary.

  3. Give it a ball shape to the dough and cover it with moisturized clean cloth or towel and wait about 40 minutes.

  4. During the it waits, you can prepare the filling by mixing all the ingredients and make sure they combine well.

  5. Spread some flour to your counter and divide your dough into 10-12 equal pieces. Roll them very thin.

  6. Preheat your oven to 220 C. Place the thinly rolled dough on it.

  7. Put the filling on the dough and spread it everywhere with spoon.

    Lahmacun on tray
  8. Bring the heat to 230 and bake for 10 minutes.

Recipe Notes

Tip: Serve with raw onions, lemon slices and tomato slices.