Why You’ll Love Turkish Flatbread Beef Pizzas (Lahmacun) Recipe
I love how quickly these pizzas come together while still delivering bold, comforting flavors. I appreciate that the spiced beef mixture needs only a short rest, the flatbreads cook in minutes, and the final dish feels special without requiring extra effort. I also enjoy how customizable they are and how well they pair with yoghurt and fresh lemon for a bright finish.
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
(Note: All ingredient amounts are listed in the recipe card below.)
Directions
Preheat the oven to grill. I add the beef mince, tomato paste, spices, garlic, grated onion, yoghurt, chopped parsley stalks, salt, and black pepper to a large bowl.
I mix everything with my hands or a potato masher until well combined, then let the mixture rest at room temperature for 15 minutes.
I place a baking tray in the oven to preheat. Meanwhile, I heat a frying pan over high heat with a drizzle of oil and fry the flatbreads one at a time until golden on both sides.
I carefully remove the hot tray from the oven and place the flatbreads side by side. I spoon a quarter of the mince mixture onto each flatbread and press it into a thin, even layer with wet hands.
I grill the pizzas for about 5 minutes, or until the meat caramelises and the edges of the bread are crisp. While they grill, I fry the remaining flatbreads.
I transfer the cooked pizzas to a board or plates, then repeat with the remaining flatbreads and mince. I cut them into pieces and serve hot with lemon, yoghurt, parsley, and onion.
Servings and Timing
This recipe serves 4. Prep Time: 10 minutes Cook Time: 15 minutes Additional Time: 15 minutes Total Time: 40 minutes
Variations
I sometimes swap beef for lamb mince for a richer, more traditional flavour.
I like adding a pinch of chilli flakes for heat.
I occasionally mix chopped tomatoes into the mince for a juicier topping.
I use whole-wheat or seeded flatbreads when I want extra texture.
I enjoy serving these with shredded lettuce or tomatoes for freshness.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 1 day, although they truly taste best the same day. To reheat, I warm them under the grill or in a hot pan to restore their crispness. I also prepare the meat mixture ahead of time and store it sealed in the fridge for up to 3 days before using.
FAQs
How thin should I press the beef mixture?
I press it into a very thin, even layer so it cooks quickly and caramelises under the grill.
Can I make these with lamb instead of beef?
I can absolutely use lamb, and it adds a wonderfully rich, authentic flavour.
Do I have to fry the flatbreads first?
I like frying them because it gives extra colour and crispness, but I can skip this step if I’m short on time.
Can I use store-bought flatbread?
Yes, I use any large flatbread that’s sturdy enough to hold the topping.
How do I keep the topping from sliding off?
I make sure the mince is pressed firmly and evenly with wet hands.
Can I prepare the meat mixture ahead of time?
I often make it up to 3 days ahead and keep it tightly sealed in the fridge.
What can I substitute for Greek yoghurt?
I sometimes use plain natural yoghurt or labneh.
Can I cook these without a grill?
I can use a very hot oven, though I find the grill gives the best caramelisation.
How do I know when the pizzas are done?
The edges turn crisp, and the meat browns and caramelises on top.
Can I freeze the finished pizzas?
I prefer not to freeze them because the flatbread can soften, but I can freeze the uncooked mince mixture.
Conclusion
I love how these Turkish Flatbread Beef Pizzas combine simplicity with big, vibrant flavours. The quick cooking time, fragrant spices, and fresh toppings make them a dish I return to again and again, whether for a casual dinner or an impressive yet effortless meal.
Thin, crisp Turkish-style flatbreads topped with warmly spiced minced beef, fresh herbs, yoghurt, and lemon. A fast, vibrant, and satisfying lahmacun-style meal perfect for weeknights.
Total Time:40 minutes
Yield:4 servings
Ingredients
400g beef mince
3 Tbsp tomato paste
1 1/2 tsp paprika
1 tsp ground cumin
1/2 tsp cinnamon
3 garlic cloves, crushed
1/4 red onion, grated
1 Tbsp Greek yoghurt
Handful fresh parsley, stalks finely chopped
Salt and pepper to taste
4 large flatbreads
To serve:
Greek yoghurt
Fresh lemon wedges
1/4 red onion, thinly sliced
Instructions
Preheat the oven to grill. In a large bowl, combine beef mince, tomato paste, paprika, cumin, cinnamon, garlic, grated onion, yoghurt, parsley stalks, salt, and pepper.
Mix well with hands or a potato masher until fully combined. Let the mixture rest for 15 minutes at room temperature.
Place a baking tray in the oven to preheat. Heat a frying pan over high heat with a drizzle of oil and fry each flatbread until golden on both sides.
Remove the hot tray from the oven and arrange the flatbreads on it. Spoon a quarter of the mince mixture onto each flatbread and press into a very thin, even layer with wet hands.
Grill for about 5 minutes, until the meat caramelises and the bread edges crisp. Fry additional flatbreads as needed while the first ones grill.
Transfer cooked pizzas to a board or plates. Repeat with remaining flatbreads and mince mixture. Cut into pieces and serve hot with lemon, yoghurt, parsley, and onion.
Notes
Swap beef for lamb for a richer, traditional version.
Add chilli flakes for heat.
Mix in chopped tomatoes for a juicier topping.
Use whole-wheat or seeded flatbreads for extra texture.
Serve with shredded lettuce or tomatoes for freshness.
