Meat Pizza/Lahmacun

lebanese Lahmacun

Meat Pizza/Lahmacun

Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Appetizer, Main Course, Side Dish
Servings: 6 people



  • 1 tsp Active dry yeast
  • 1 tsp Sugar
  • 2 tbsp Milk
  • 5 c Flour
  • 4 tbsp Butter at room temperature
  • 2 Eggs lightly beaten
  • 1 tsp Salt


  • 2 tbsp Olive oil
  • 1 Onion chopped
  • 8 oz Ground lamb
  • 1 Handful fresh parsley chopped
  • 1 Egg yolk
  • 1 tbsp butter melted


  • In a small bowl, combine yeast and sugar with milk. Allow to sit for 10 minutes.
  • Pour flour into a large bowl and create a well in center. Pour yeast mixture into well, and add butter and eggs. Stir to combine, and then turn dough out onto a clean floured surface. Use your hands to knead mixture for about 10 minutes, or until a soft dough mixture. Put in a lightly oiled bowl and cover with a damp towel. Set aside and let rise in a warm place for 1 hour.
  • Preheat oven to 450ºF. Divide dough into golf ball-sized pieces. On a floured cookie sheet, use your hands to flatten each piece into a circle about ø-inch thick.
  • In a medium skillet, heat olive oil over medium heat. Add onion and sauté for 5 minutes. Add meat and cook for 5 minutes more, stirring often. Mix in parsley.
  • Spread a layer of topping about ∏ -inch thick in the middle of each piece of dough. Along the outside edge of each pizza, fold ø inch of dough toward center to create a border of crust.
  • Leave pizzas in a warm place to rise for another 30 minutes. Use a pastry brush to coat outer crusts with egg yolk (discard egg white). Bake for 5 to 10 minutes, or until golden brown.
  • When cooked, brush lightly with melted butter and stack in a covered saucepan for 5 minutes before serving. (This step is to soften the pastry. If you want a crisp crust, serve straight from the oven.)
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