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Baking yufka lahmacun in a 200 degree oven on the bottom rack.

Crispy Ready-Made Yufka Lahmacun

A revolutionary Turkish lahmacun hack using ready-made yufka sheets. This recipe delivers a perfectly thin and crispy base with a savory meat topping in just 15 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 people
Course: Main Course
Cuisine: Turkish
Calories: 850
Ingredients Equipment Method Video Notes

Ingredients
  

For the Topping:
  • 0.75 lbs Ground Beef
  • 1 medium Red Bell Pepper
  • 1 medium Green Bell Pepper
  • 1 large Onion
  • ½ bunch Fresh Parsley
  • 3 tbsp Vegetable Oil
  • 1.5 tbsp Tomato or Pepper Paste
  • 1 tsp Sweet Paprika
  • 1 tsp Red Pepper Flakes
  • 1 tsp Isot Pepper (or extra Red Pepper Flakes)
  • Salt (to taste)
For the Base & Sauce:
  • 3 sheets Ready-Made Yufka
  • 1 tbsp All-purpose Flour
  • ½ cup Water
  • ½ cup Vegetable Oil
  • 1 tbsp White Vinegar

Equipment

  • Food Processor (Robot): For finely dicing the vegetables for the topping.
  • Large Baking Trays: You will need multiple trays to bake these quickly.
  • Whisk: To ensure the crispy sauce is perfectly smooth.

Method
 

  1. Place the peppers, onion, and parsley in a food processor and pulse until finely chopped.
    Finely dicing vegetables in a food processor for lahmacun topping.
  2. In a bowl, mix the chopped vegetables with ground beef, oil, paste, and all spices.
    Mixing ground beef and spices for the Turkish lahmacun topping.
  3. Whisk together the water, oil, flour, and vinegar in a separate bowl until smooth.
    Whisking the vinegar and flour sauce for the yufka base.
  4. Place one yufka sheet on a baking tray, brush generously with the sauce, and fold the edges.
    Brushing the vinegar sauce onto a sheet of yufka.
  5. Spread a thin layer of the meat mixture over the entire surface of the sauced yufka.
    Spreading ground beef topping thinly over a yufka sheet.
  6. Bake in a preheated oven at 200°C (390°F) on the bottom rack for 10-15 minutes.
    Baking yufka lahmacun in a 200 degree oven on the bottom rack.

Video

Notes

For a true street food experience, serve these immediately with a side of fresh lemon wedges, sliced red onions with sumac, and plenty of fresh parsley. Roll them up tightly and enjoy the "crack" of that crispy yufka base!