Turkish Pizza / Pide / Lahmacun




About: Food and music obsessed. I also post my recipes and food thoughts on my blog. http://eating-properly.blogspot.co.uk/. My recipes are inspired by my mixed up cultural heritage of Polish, Latvian and English ...

This is a wonderful pizza style dish inspired by the Turkish pide and lahmacun. I am led to believe from my Turkish friends that you place your salad on top of the pide/lahmacun then roll it up. A variation on this recipe would be to break an egg on to the top of the lamb mince a few minutes before it has finished cooking. Also, if lamb isn't your thing you would no doubt get some excellent results using minced beef, perhaps even minced turkey. You could use any basic bread or pizza dough for the base, mine is below.

Don't forget that if you like this recipe you can find many more ideas on my blog. http://eating-properly.blogspot.co.uk/

Step 1: Ingredients

The dough (enough for four large pizzas)
1 kg strong white bread flour
1 tsp salt
1 tbsp sugar
14g fast action dried yeast
4 tbsp olive oil
approx 600-700ml warm water

Topping (enough for two large pizzas)
500g minced lamb
1/2 red pepper, finely diced
1/2 large onion, finely diced
1/2 green pepper, finely diced
4 small tomatoes, skinned and finely diced
bunch each of fresh parsley and dill (about 3 tbsps of each when chopped)
1 tsp chilli flakes
1/2 tsp salt
2 tsp all spice
1 tsp ground cinnamon
pine nuts (optional)

Roughly equal quantities of the following, all finely diced/sliced according to your preference:
1/4 cucumber
10 radishes
5 tomatoes
2 spring onions
large bunch of flat leaf parsley
Juice of half a lemon
2 tbsp extra virgin olive oil
Salt and pepper

Step 2: Make the Dough

  • Put all the dry dough ingredients into a large bowl, make a well in the centre and pour in the oil,Using a butter knife or your hands start to bring the ingredients together. Gradually add the water, little by little, until you have a rough dough.You may not use all the water or you may need to add a little more. Knead the dough in between each addition.
  • Once you have a rough dough turn it out onto a lightly floured surface and knead for around 10 minutes or until you have a smooth springy dough.Once you have a rough dough turn it out onto a lightly floured surface and knead for around 10 minutes or until you have a smooth springy dough.
  • Place dough in a bowl, cover with lightly oiled cling film then leave in a warm place to rise for about and hour or so.

Step 3: Prepare the Topping

While the dough is rising, combine all the topping ingredients in a large bowl until evenly mixed. Cover and set to one side until needed.

Step 4: Roll the Dough & Preheat the Oven

Once the dough has risen uncover it, knock it back and divide into your required number of portions. I split mine into four balls put two in the fridge to use the next day (or you could freeze it) and made two large lahmacun/pizzas. Each ball will serve 2-3 people generously. Roll the dough out as thin as you can, 2mm is ideal, place on a baking sheet lined with parchment paper, brush with a little olive oil then leave to rise for another 15 mins. In the mean time preheat the oven to 210C.

Step 5: Put It All Together & Make the Salad

  • Cover the dough base with an even scattering of the mince topping, sprinkle over a few pine nuts if you wish then bake in the oven for 15 minutes or until golden and cooked completely.
  • Prepare your salad while the pizza is in the oven. Combine all the ingredients in a bowl then set to one side.

Step 6: EAT

Serve topped with salad, roll it up and eat with your hands. Delicious.

I hope you enjoy this awesome pizza. 




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    10 Discussions


    6 years ago on Introduction

    Does this dough result in lachmacuns that you can actually roll? I followed a recipe once that resulted quite tasty yet totally unrollable.

    1 reply

    Reply 6 years ago on Introduction

    I rolled mine it was very messy but quite a fun way to eat it. I think it probably depends on how thin you manage to get your dough and also how your oven it. I baked mine on a regular tray so they didn't have that crispy/crunchy pizza stone quality.


    6 years ago on Introduction

    I don't make pizza, but I sure like eating it. The spices and ingredients you've used here sound fantastic!

    2 replies

    Reply 6 years ago on Introduction

    Thanks bajablue. i'm a real fan of Turkish and middle eastern flavours in food. It's well worth a go if you fancy something different. You could even just make the meat topping and bake on to a store bought flat bread if you want to make it more straight forward.


    Reply 6 years ago on Introduction

    Thanks for the suggestions. btw, your use of cold salad toppings are pure genius. Can you tell I'm completely smitten with this recipe? ;-)


    Reply 6 years ago on Introduction

    you should. it really is something special. let me know how it works out for you if you give it a go.