Oman today_ Turkish Pizza, known in Turkey as Lahmacun, is one of the country’s most popular street foods — thin, crispy, and full of aroma. While it shares some similarities with another Turkish dish called Pide, Lahmacun is lighter, simpler, and typically served rolled up with a fresh vegetable salad on top. Unlike classic Italian pizzas, it contains no cheese. Its base is a thin, delicate dough that becomes crisp when baked, and in some Turkish restaurants, a cracked egg is added on top before baking a little longer until the egg sets.
To make the dough, you’ll need 1 kg of flour, 14 grams of dry yeast, 1 tablespoon of sugar, 1 teaspoon of salt, 4 tablespoons of olive oil, and 600–700 ml of warm water. Mix the dry ingredients, add the oil to the center, and gradually pour in the water while mixing until a soft dough forms. Knead well, then let the dough rest in a warm place for at least an hour to rise and double in size.
While the dough is resting, you can prepare the topping mixture. This includes 500 grams of ground lamb or beef, 4 small tomatoes (chopped), half a red bell pepper, half a green bell pepper, half a large onion, 3 tablespoons of chopped fresh parsley, 3 tablespoons of finely chopped celery stalk, and spices like ½ teaspoon of salt, black and red pepper to taste, 1 teaspoon of chili powder, and 1 teaspoon of cinnamon. Combine all the ingredients and knead the mixture by hand until it’s evenly mixed and ready to spread.
Once the dough is ready, divide and roll it out on a floured surface into thin rounds about 2 mm thick. Brush the surface lightly with olive oil and let it rest again for 15 minutes. Meanwhile, preheat the oven to 210°C (410°F). Transfer the dough to a baking tray lined with parchment paper and spread the meat mixture evenly over the surface. Bake for 15 to 20 minutes, and for the final few minutes, switch to broil/grill mode if desired to give the top a golden, slightly crispy finish.
While the Lahmacun is baking, prepare the salad topping by finely chopping cucumber, tomatoes, radishes, scallions, and parsley, and mixing them with 2 tablespoons of fresh lemon juice, 2 tablespoons of olive oil, salt, and pepper. Once the Lahmacun is out of the oven, top it with the salad and roll it up. Your Turkish pizza is now ready to serve — cheese-free, aromatic, fresh, and fully customizable.
The great thing about this dish is its flexibility — you can easily turn it vegetarian by omitting the meat or even add a cracked egg or cheese if you like. If you’re looking for a homemade meal with a Turkish twist, Lahmacun is an excellent choice: simple, healthy, and packed with flavor.