Gluten-free Lahmacun
dairy free
Gluten-Free Lahmacun: A Fresh Take on a Classic Dish
Lahmacun, often called "Turkish pizza," is a beloved dish with roots that stretch back centuries. Originating from the Middle East, particularly Turkey, Armenia, and parts of the Levant, this thin, crispy flatbread topped with spiced meat has been a staple in the region's cuisine for generations. Traditionally made with a soft, doughy base, it’s the perfect balance of flavors and textures—crisp yet tender, savory with just the right amount of spice.
Why This Gluten-Free Lahmacun Recipe is a Winner
Going gluten-free doesn’t mean missing out on great flavors, and this gluten-free lahmacun proves just that. It’s a fantastic option for those with gluten sensitivities or anyone looking to try something a bit different. The gluten-free dough is light and crispy, providing the perfect foundation for the rich, spiced meat topping. Plus, it’s easy to make and just as satisfying as the traditional version.
Secrets to Making a Great Gluten-Free Lahmacun
The Dough: The trick to a good gluten-free dough is getting the right blend of flours. You’ll want something that gives a nice crispness without being too dense. A good mix of gluten-free flour will give you that perfect texture.
The Topping: Lahmacun’s topping is all about the meat and spices. Ground lamb or beef works best, mixed with finely chopped onions, tomatoes, and a blend of spices like paprika, or cumin. The key is to spread it thinly and evenly across the dough so that it cooks quickly and crisps up beautifully.
Cooking It Right: Lahmacun is traditionally cooked in a super-hot oven, often a wood-fired one, to get that perfect crispness. At home, crank your oven as high as it goes and use a pizza stone if you have one. It helps achieve that authentic, crispy base.
What makes lahmacun so special is its simplicity. With just a few basic ingredients and a little care, you can create a dish that’s bursting with flavor. This gluten-free version lets everyone enjoy this classic, making it a great addition to any meal plan. So, whether you’re gluten-free or just looking for a new twist on a classic, give this recipe a try—you won’t be disappointed!
Lahmacun, gluten free and dairy free
Ingredients
Instructions
- Finely chop the paprika, onion, and parsley. You can use a food processor for a finer texture.
- In a large bowl, combine the minced meat, chopped paprika, onion, and parsley.
- Add 3-4 tsp of sumac, 1-2 tsp of salt, pepper, and cumin to taste.
- Mix all the ingredients well until fully combined. Set aside to let the flavors meld.
- In a large mixing bowl, combine the gluten-free flour mix, lukewarm water, 1 tbsp of olive oil, and a pinch of salt.
- Stir the ingredients together until a dough forms. The consistency should be slightly sticky but manageable. If the dough is too wet, add a little more flour; if it's too dry, add a bit more water.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- On a lightly floured surface, roll each portion into a thin, round flatbread (about 3mm thick) and brush with olive oil
- Place each rolled dough onto a sheet of baking paper or directly onto the preheated tray/pizza stone.
- Spread a thin layer of the meat filling over each dough, covering the surface evenly.
- Place the lahmacun in the preheated oven and bake for 8-12 minutes, or until the edges of the dough are crispy and the meat is cooked through.
- While the lahmacun is baking, thinly slice the red onion and parsley
- Once baked, remove the lahmacun from the oven. Top with the prepared red onion slices, parsley, sumac and lemon.
