Lahmacun with Adana Spiced Lamb and Harissa
A crisp Middle Eastern flatbread topped with spiced lamb, herbs and chilli
Often referred to as “Turkish pizza”, lahmacun is a much-loved dish across the Eastern Mediterranean and Middle East. Traditionally made with a thin, crisp dough topped with finely minced meat, vegetables and spices, it’s baked quickly at high heat and served fresh with herbs, lemon and salad.
Unlike a classic pizza, lahmacun is light, vibrant and packed with flavour — the topping is spread thinly so it cooks into the dough, creating a beautifully crisp base with a rich, spiced finish.
This version uses lamb mince blended with onion, tomato, garlic, OEA Harissa, Adana Blend and Turkish red pepper paste for extra depth, sweetness and gentle heat, finished with fresh parsley for brightness.
Cooked hot and fast, it’s perfect for sharing, mezze spreads or relaxed weekend cooking — bold, fresh and full of character.
Lahmacun Recipe (Makes 4)
Ingredients
Dough
- 500g strong bread flour
- 325ml water
- 10g salt
- 5g dried yeast
- Semolina, for dusting
- Olive oil, for coating
Topping
- 1 red onion
- 1 tomato
- 250g lamb mince
- 1 garlic clove
- 1 tbsp OEA Harissa
- 1 tbsp Turkish red pepper paste
- 1 tsp OEA Adana Blend
- Fresh parsley
- Salt
Method
1. Make the dough
Combine the flour, water, salt and yeast to form a soft dough. Knead until smooth and elastic, then cover and leave to rise until doubled in size.
Divide into 4 equal portions, shape into balls and lightly coat with olive oil. Cover and rest while you prepare the topping.
2. Prepare the topping
Add the red onion, tomato, garlic, lamb mince, OEA Harissa, Turkish red pepper paste, OEA Adana Blend, parsley and salt to a food processor.
Blend until finely combined into a spreadable mixture.
3. Roll and assemble
Roll each dough ball out thinly on a semolina-dusted surface.
Spread a thin layer of the lamb mixture evenly over each base, pressing it into the dough.
4. Cook
Bake in a wood-fired pizza oven or a conventional oven set to its highest temperature until the base is crisp and the topping is cooked through (around 5–8 minutes depending on heat).
To Serve
Serve the lahmacun hot, straight from the oven.
Top with extra fresh parsley, a squeeze of lemon if you like, or a simple salad.
Perfect for sharing, mezze-style dining or a relaxed weekend feast.
Why It Works
Rolling the dough thin creates that signature crisp base, while the finely blended topping cooks quickly and evenly, locking flavour into every bite.
The combination of harissa, Adana blend and Turkish red pepper paste brings layers of warmth, sweetness and spice, while tomato and onion add moisture and depth. Fresh parsley lifts everything, creating a dish that’s rich yet balanced.
Fast cooking at high heat gives you that perfect contrast of crisp base and juicy topping — a true Eastern Mediterranean classic, made the OEA way.
Ease, Timing & Servings
Ease: Medium – simple ingredients, but requires dough preparation
Preparation Time: 20 minutes (plus 1 hour rising time)
Cooking Time: 5–8 minutes per batch
Total Time: Approx. 1 hour 30 minutes
Serves: Makes 4 lahmacun
How to Make It Video
