Lahmacun recipe

Lahmacun, a spicy lamb flatbread originating from Turkey, is the perfect on-the-go snack for your Macmillan Coffee Morning.
Two lahmacuns are each placed on rectangular slate plates. They are topped with different vegetables and cooked minced meat.

Key information

Preparation time: 30 minutes plus proving

Cooking time: 10 minutes

Serves: 8

Recipe difficulty rating: Medium

Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.


For the dough

800g strong plain flour

7g sachet dried easy blend yeast

1 tbsp olive oil

450ml hand warm water, approx

1 tsp sugar

½ tsp salt

For the topping

1 red onion, skin removed, cut in half

1 small red pepper, deseeded and cored

2 cloves garlic

2 tbsp fresh chopped coriander

200g minced beef or lamb

2 tsp paprika

1 tsp ground allspice

1 tsp ground cumin

½ tsp ground cinnamon

Grated rind ½ a lemon

To serve

2 large tomatoes finely diced

Fresh flat leaf parsley or coriander

Lemon wedges

75g feta cheese crumbled, optional

How to prepare lahmacun