Lahmacun from Uni Kebab features a thin, crispy flatbread topped with a flavorful blend of spiced ground lamb, fresh tomatoes, onions, and parsley, garnished with a squeeze of lemon for a zesty finish.
Equipments
- Mixing bowl
- Rolling pin
- Baking sheet or pizza stone
- Oven
- Knife
- Cutting board
- Spatula
- Citrus squeezer (optional)
- Measuring cups and spoons
Ingredients
- 1 lb (450g) ground lamb
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1/2 cup warm water
- 1/4 cup olive oil
- 2 medium tomatoes
- 1 medium onion
- 1/2 bunch fresh parsley
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon red pepper flakes (optional)
- 1 lemon
Ground lamb is essential for authentic lahmacun flavor, so choose fresh, high-quality meat for the best taste and texture. The dough requires active dry yeast and warm water to rise properly, so ensure the water is not too hot to avoid killing the yeast. Fresh tomatoes, onions, and parsley must be finely chopped to evenly distribute the topping's vibrant flavors. Tomato paste and spices like cumin, paprika, and red pepper flakes add depth and heat, so adjust quantities to suit your personal spice preference. Your lahmacun copycat from Uni Kebab will deliver a thin, crispy flatbread topped with a zesty and savory blend that mimics the original perfectly.
Instructions
- Dissolve sugar and yeast in warm water; let sit until foamy.
- Combine flour, salt, olive oil, and yeast mixture in mixing bowl; knead to form dough.
- Cover dough; let rise until doubled in size (about 1 hour).
- Finely chop tomatoes, onion, and parsley on cutting board.
- In mixing bowl, combine ground lamb, tomatoes, onion, parsley, tomato paste, cumin, paprika, black pepper, salt, and red pepper flakes; mix thoroughly.
- Preheat oven to highest temperature (450°F/230°C or higher) with baking sheet or pizza stone inside.
- Divide dough into equal balls; roll each out thinly with rolling pin.
- Spread lamb mixture evenly over each flattened dough round.
- Transfer topped dough to preheated baking sheet or pizza stone using spatula.
- Bake until edges are crisp and topping is cooked through (8-12 minutes).
- Remove from oven; squeeze lemon juice over lahmacun using knife and citrus squeezer.
- Serve hot.
Substitution
Lahmacun from Uni Kebab copycat menu replicates the classic Turkish flatbread with a savory topping of ground lamb and aromatic spices. You can substitute ground beef or turkey if lamb is unavailable or to accommodate dietary preferences without compromising flavor. Using store-bought pizza dough instead of making dough from scratch saves time while still delivering a crispy base. Adjust the amount of red pepper flakes to control the spice level according to your taste. When toppings are evenly spread and the oven is preheated to a high temperature, the flatbread bakes quickly and crispily for an authentic texture.
Tips
Make sure to let the yeast fully activate in the warm water until it becomes foamy; this ensures your dough will rise properly. Roll the dough as thinly as possible to achieve the signature crispiness of lahmacun without making it soggy from the topping. Preheat your oven and baking surface thoroughly to ensure the flatbread cooks evenly and the edges become crisp. When finished, squeeze fresh lemon juice over your lahmacun for a bright, zesty flavor that balances the spiced lamb mixture perfectly.
Nutritions
Lahmacun from Uni Kebab is a nutrient-dense dish, providing a balanced mix of macronutrients and essential vitamins from its fresh ingredients. Ground lamb supplies high-quality protein and healthy fats, supporting muscle repair and energy needs. Fresh tomatoes and parsley contribute antioxidants like vitamin C and beta-carotene, which promote immune health, while olive oil adds heart-healthy monounsaturated fats. You benefit from this traditional meal by receiving a flavorful combination that delivers nourishment alongside bold Middle Eastern flavors.
Storage
Store leftover lahmacun in an airtight container or wrap tightly in aluminum foil to preserve its crispiness and prevent moisture absorption. Refrigerate within two hours of baking and consume within 2-3 days for the best flavor and safety. To reheat, place your lahmacun on a baking sheet in a preheated oven at 350degF (175degC) for 5-7 minutes to restore its crispy texture.
Variation or Alternatives
You can substitute ground lamb with ground beef or turkey for a milder flavor and leaner option. Try adding finely chopped bell peppers or garlic to the meat mixture to enhance the aroma and taste. Instead of baking on a pizza stone, use a cast-iron skillet preheated on the stovetop for a smokier crust and quicker cooking time. For a refreshing twist, top your lahmacun with a dollop of plain yogurt or a drizzle of tahini before serving.
Allergies
Lahmacun from Uni Kebab contains common allergens such as wheat in the all-purpose flour and yeast, which may trigger gluten sensitivities or allergic reactions. Ground lamb and fresh produce like tomatoes, onions, and parsley are generally safe but could cause issues for individuals with specific meat or vegetable allergies. Your best option is to carefully review all ingredients and consult with the restaurant to ensure this dish aligns with your dietary restrictions or allergy concerns.
Why this recipe?
Lahmacun from Uni Kebab stands out for its thin, crispy crust topped with a flavorful blend of spiced minced meat, fresh herbs, and a hint of tangy tomato. The balance of savory ingredients and the authentic Turkish preparation method create a taste experience that is both satisfying and unique. You can replicate this delight at home, saving money while customizing toppings to your preference for a personalized meal. Making a copycat Lahmacun allows for authentic flavors and hands-on cooking that captures the essence of Uni Kebab's popular dish.