Lahmacun, often referred to as Turkish pizza, is a delicious flatbread traditionally topped with minced meat, vegetables, and a blend of spices. In this recipe, we’re taking a global approach by infusing it with Thai flavors. The result is a fusion dish that combines the best of Turkish and Thai cuisines, creating a unique and exciting culinary experience.

In this recipe, we blend the traditional elements of Lahmacun with the vibrant and aromatic flavors of Thai cuisine. The combination of lemongrass, ginger, and chili adds a refreshing twist to this beloved dish. Let’s explore global flavors with this Thai-Inspired Turkish Lahmacun!

Why This Recipe?

Fusion cuisine is all about blending different culinary traditions to create something new and exciting. This Thai-Inspired Turkish Lahmacun does just that, offering a unique flavor profile that’s both familiar and exotic. It’s perfect for adventurous food lovers looking to try something different and delicious.

This Thai-Inspired Turkish Lahmacun is a delightful way to enjoy the best of both Turkish and Thai cuisines. Perfect for any meal, it’s sure to become a favorite. Enjoy!

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 3/4 cup warm water
• 2 tablespoons olive oil

For the Topping:

• 300g ground beef or lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 stalk lemongrass, finely chopped
• 1 red chili, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

Preparing the Dough:

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Gradually mix until a soft dough forms.
4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.

Preparing the Topping:

1. In a skillet, heat a little olive oil over medium heat.
2. Add the chopped onion, garlic, ginger, lemongrass, and red chili. Sauté until softened and fragrant, about 5-7 minutes.
3. Add the ground beef or lamb and cook until browned.
4. Stir in the tomato paste, fish sauce, soy sauce, ground coriander, and ground cumin. Cook for another 2-3 minutes.
5. Remove from heat and stir in the lime juice.

Assembling the Lahmacun:

1. Preheat your oven to 475°F (245°C).
2. Punch down the risen dough and divide it into equal-sized portions.
3. Roll out each portion into a thin circle on a floured surface.
4. Spread the topping mixture evenly over the dough, leaving a small border around the edges.

Baking the Lahmacun:

1. Transfer the Lahmacun to a baking sheet lined with parchment paper.
2. Bake in the preheated oven for 8-10 minutes, or until the crust is golden and crispy.
3. Remove from the oven and let it cool slightly.

Serving:

1. Garnish with chopped fresh cilantro.
2. Serve with lime wedges on the side.
3. Enjoy this fusion of Turkish and Thai flavors!

Print Pin

Exploring Global Flavors: Thai-Inspired Turkish Lahmacun

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

A fusion dish that combines traditional Turkish Lahmacun with vibrant Thai flavors.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 3/4 cup warm water
• 2 tablespoons olive oil
• 300g ground beef or lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 stalk lemongrass, finely chopped
• 1 red chili, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions 

• In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
• In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
• Gradually mix until a soft dough forms.
• Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
• In a skillet, heat a little olive oil over medium heat.
• Add the chopped onion, garlic, ginger, lemongrass, and red chili. Sauté until softened and fragrant, about 5-7 minutes.
• Add the ground beef or lamb and cook until browned.
• Stir in the tomato paste, fish sauce, soy sauce, ground coriander, and ground cumin. Cook for another 2-3 minutes.
• Remove from heat and stir in the lime juice.
• Preheat your oven to 475°F (245°C).
• Punch down the risen dough and divide it into equal-sized portions.
• Roll out each portion into a thin circle on a floured surface.
• Spread the topping mixture evenly over the dough, leaving a small border around the edges.
• Transfer the Lahmacun to a baking sheet lined with parchment paper.
• Bake in the preheated oven for 8-10 minutes, or until the crust is golden and crispy.
• Remove from the oven and let it cool slightly.
• Garnish with chopped fresh cilantro.
• Serve with lime wedges on the side.
• Enjoy this fusion of Turkish and Thai flavors!