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Lahmacun {Baharat Lamb Flatbread}

Lahmacun {Baharat Lamb Flatbread}

5 from 1 vote
Prep Time 1 hr 45 mins
Cook Time 10 mins
Total Time 1 hr 55 mins
Servings 4 flatbreads


  • 1 package active dry yeast
  • 1 3/4 c flour
  • 1/2 t sugar
  • 1 t salt
  • 3/4 c water
  • 1 packet RawSpiceBar's Baharat Spices
  • 1/4 c olive oil
  • 3 T tomato past
  • 3 cloves garlic minced
  • 1 to mato chopped
  • 1/2 yellow onion chopped
  • 4 oz ground lamb
  • 1/2 T salt
  • parsley optional


  • For the flatbread, combine the yeast, flour, sugar and salt in a food processor. Pulse until combined.
  • Slowly add the water until a ball forms, then transfer to a floured surface.
  • Knead the dough until it is smooth and elastic. Form into a ball and place in an oiled bowl to get rise until doubled in size (about 1 hour).
  • Punch down the dough and split into four equal balls. Cover with plastic wrap and let rise for an additional 45 minutes.
  • For the sauce, combine the olive oil, Baharat spice blend and tomato paste in a large bowl.
  • Add in the garlic, tomato, onion, lamb and salt, mixing to combine.
  • Preheat oven to 475F with a pizza stone in the bottom. If you do not have a pizza stone, preheat the oven to 500F with a well oiled cookie sheet.
  • When the dough is ready, roll each ball out into a thin disk (about 8"-10"). Spread topping evenly onto each flatbread.
  • Bake until crust is golden and lamb is cooked through (about 6-10 minutes).
  • Garnish with parsley to serve


Serving: 1g
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