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Whole Wheat Lahmacun – Turkish Pizza

Prep Time1 hr 45 mins
Cook Time15 mins
Total Time2 hrs
Course: Pizza
Cuisine: Turkish
Servings: 6

Ingredients

  • Dough Ingredients:
  • 1/2 cup warm water 110 - 115 F
  • 1 1/2 teaspoons sugar
  • 2 1/4 teaspoons dry active yeast
  • 1 cup all purpose flour
  • 1 - 1 1/2 cups whole wheat flour
  • 1 tablespoon dry milk powder
  • 1 1/2 teaspoons salt
  • 1/2 cup olive oil divided
  • 1 egg
  • Lamb Topping Ingredients:
  • 1 lb. ground lamb ground beef can also be used
  • 1 chopped onion
  • 2 finely chopped garlic cloves
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons sumac
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons pomegranate molasses
  • 1 1/4 teaspoons salt
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped mint
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons tahini
  • 1/2 cup toasted pine nuts
  • Salad Ingredients:
  • 2 cups chopped tomato 3 vine ripened tomatoes
  • 1 cup chopped English cucumber 1/2 cucumber
  • 1 cup thinly sliced radishes about 3 large radishes
  • 2 tablespoons lemon juice
  • 1 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Yogurt Sauce Ingredients:
  • 4 tablespoons Greek yogurt
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt

Instructions

  • In a shallow bowl, combine warm water and 1/2 teaspoon of the sugar. Give it a quick whisk. Sprinkle yeast on top. Leave for 5-10 minutes until foamy.
  • Place all purpose flour and 1 cup of the wheat flour with the dry milk, remaining sugar and salt in the bowl of an electric mixer.
  • In a small bowl, whisk together 1/4 cup of the olive oil and egg. Add to bowl of electric mixer. Using dough attachment, mix for 1/2 a minute.
  • Add proofed yeast and knead for 5 minutes, until the dough is soft and elastic. Add up to 1/2 cup of more flour as necessary. Place in a lightly greased bowl.
  • Cover with plastic wrap and a kitchen towel. Leave for 1 hour, until the dough is almost doubled in size.
  • Meanwhile, let's make the lamb topping. Combine all lamb topping ingredients except tahini and nuts. Mix well until thoroughly combined.
  • Combine all salad ingredients and toss well.
  • Whisk together yogurt sauce ingredients until thoroughly incorporated. Transfer to a squeeze bottle
  • Preheat oven to 400 F. Cover 3 cookie sheets with parchment paper and spray with non stick spray.
  • Divide dough into 6 pieces. On a lightly floured surface, roll into 7" discs. Lightly brush tops with the remaining olive oil. Cover with a kitchen towel and leave for 15 minutes.
  • Brush the top with tahini. Divide meat filling into 6 portions and spread on top in a thin layer. Sprinkle nuts on top. Bake for 12-15 minutes, until just cooked.
  • Sprinkle salad on top. Drizzle yogurt sauce on top.

Notes

Traditionally, the dough would be made with 100% all purpose flour, but I used the healthier version from my guidebook which replaces half of the flour with whole wheat.
I did not use the nuts in the photos above, but traditionally it would be included.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!