Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce
June 21, 2026 by Kimberly
These Mini Turkish Lahmacun Flatbreads are my little special version of Turkish pizza: thin, crispy dough, a flavorful beef filling with pomegranate molasses, and fresh toppings like romaine lettuce, bell peppers, tomatoes, red onions, sumac, and parsley. This recipe is perfect if you want to make something special at home, but are looking for a modern, easy, and shareable version. It’s ideal for serving, mixing up the toppings, and using up leftover vegetables.
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TOTAL TIME
90 minutes
SERVES
10 flatbreads
DIET
omnivore
EVERY RECIPE DESERVES
A Little Love Letter
We’re not just having Turkish pizza today, we’re having Mini Turkish Lahmacun Flatbreads. Small, crispy, savory, topped with sauce, fresh vegetables, and exactly the kind of “I’ll just have one more” energy that, of course, is never actually true.
Making Turkish pizza from scratch had been on my to-do list for ages. Not because you can’t buy it on almost every corner, but because I simply love being able to make these kinds of things myself. Also, lahmacun is genuinely one of the best ways to use up leftover vegetables. A little bell pepper, tomato, lettuce, onion, a few herbs, and suddenly fridge leftovers turn into a special dinner.
The thing I was most curious about was the dough, because this dish really stands or falls with it. And what can I say: it turned out perfect. Super easy to work with. After baking, it gets beautifully crispy on the outside while still staying soft on the inside. Exactly how you want it. And the beef filling? A 10 out of 10. I added pomegranate molasses, which makes the savory, spiced mixture a little fruitier and more rounded.
The best part about the mini version is: you will definitely eat more than one. And that is very much part of the concept here. Each flatbread can be topped a little differently: a little more herb garlic sauce, more sumac, extra tomato, or a little more lettuce. I love dishes that let you try a bit of everything.
And honestly, every now and then I just love a recipe that happens in the oven. The beef mixture is spread onto the thin flatbreads, baked for a few minutes, and then all that’s left to do is top them with sauce, romaine, bell peppers, tomatoes, red onions, sumac, and fresh parsley.
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A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Kimberly
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Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce
These Mini Turkish Lahmacun Flatbreads are my little special version of Turkish pizza: thin, crispy dough, a flavorful beef filling with pomegranate molasses, and fresh toppings like romaine lettuce, bell peppers, tomatoes, red onions, sumac, and parsley. This recipe is perfect if you want to make something special at home, but are looking for a modern, easy, and shareable version. It’s ideal for serving, mixing up the toppings, and using up leftover vegetables.
- Course: Dinner
- Total Time: 0 hours
- Yield: 10 flatbreads 1x
Description
Good To Have On Hand
Ingredients
Units
Scale
DOUGH
- 250 grams all-purpose flour
- 1 tsp salt
- 1 tsp instant yeast
- 125 milliliters lukewarm water
- 1 tsp sugar
- 1 tbsp olive oil
- 1 tbsp yogurt
- 250 grams ground beef
- 1/2 red bell pepper
- 1 tomato
- 4 garlic cloves
- 1 tbsp parsley
- 1 tbsp spicy red pepper paste
- 1 tbsp tomato paste
- 1 tbsp pomegranate molasses
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 100 grams yogurt
- 100 grams mayonnaise
- 2-3 tbsp water
- 2 tbsp parsley
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- Pinch of sugar
- Salt & pepper to taste
- Milk for brushing
- All-purpose flour for rolling out
- Sumac for topping
- Lemon juice for topping
Instructions
MAKE THE DOUGH
- Add the instant yeast, sugar, and olive oil to the lukewarm water and let it bloom briefly. Combine the flour and salt in a bowl and set aside. Then add the yeast mixture together with the yogurt to a large mixing bowl. Add the flour-salt mixture and knead everything for 15 minutes. If the dough is too sticky, add a little flour by the tablespoon as needed.
- Cover the dough in the bowl and let it rise in a warm place for about 1 hour.
MAKE THE MEAT FILLING
- In a large bowl, add the ground beef, red bell pepper, tomatoes, parsley, garlic, chili powder, cumin, coriander, salt, black pepper, onion powder, tomato paste, spicy red pepper paste, and pomegranate molasses. Mix everything well and set aside.
ASSEMBLY & BAKING
- Preheat the oven to 250°C/480°F.
- Meanwhile, prepare the herb garlic sauce. To do this, mix all the ingredients in a bowl and set aside.
- Take the dough out of the bowl and divide it into 10 equal portions. Shape each piece into a tight ball. Using enough extra flour, roll each piece of dough into a very thin circle. Place the flatbreads on a baking sheet lined with parchment paper. Spread about 2 tablespoons of the meat filling onto each flatbread and press it down well so the meat sticks to the dough. Brush the edges with milk. Bake for about 10 to 12 minutes, until the edges are golden brown.
- Meanwhile, cut additional bell peppers, tomatoes, romaine lettuce, parsley, and red onions for filling the flatbreads and set aside.
- Finally, spread the herb garlic sauce over the flatbreads and top with the vegetables. Finish with sumac, lemon juice and fresh parsley, then enjoy.
- Prep Time: 1 hr
- Cook Time: 30 min
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