Spiced Lamb Flatbread Bites (Lahmacun)
Mini Turkish pizza bites topped with spiced lamb, onion, and herbs. These disappear at parties faster than you can make them.
Appetizers · Prep 25 min · Cook 10 min · Serves 6 · Medium · By Tina · Published
Ingredients
- 300 g ground lamb
- 400 g pizza dough, or homemade
- 1 medium onion, grated
- 2 tbsp tomato paste
- 1 small red bell pepper, finely diced
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp chili flakes
- 3 tbsp fresh parsley, chopped
- 1 lemon, for serving
- salt, to taste
Lahmacun is basically Turkish pizza — thin, crispy flatbread topped with spiced minced lamb. But instead of making big ones, I make mini versions that are perfect for parties and snacking.
The topping is a mixture of lamb, onion, tomato paste, and a load of spices — cumin, paprika, chili. It goes on raw and cooks in the oven in about 8 minutes. The result is this thin, crispy base with a savory, slightly spicy lamb topping that is completely addictive.
I have brought these to dinner parties and they have never lasted more than 10 minutes.
Pro Tips
- Roll the dough thin. Really thin. You want it crispy, not bready.
- Spread the lamb mixture thin — it should be a layer, not a mound.
- Bake at the highest temperature your oven goes. Speed and heat are key.
- You can use store-bought pizza dough in a pinch. No judgment.
Serving
Squeeze lemon over the top, add a few fresh parsley leaves, roll them up, and eat with your hands. That is the authentic way.
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