Lahmacun Stack
Recipe type: Main
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 5
  • 2 Tbsp olive oil
  • 2 large onions, finely chopped
  • 4 garlic cloves crushed or finely chopped for meat sauce
  • 500g minced meat, beef or lamb or both
  • 2 medium tomatoes chopped finely
  • 1 Tbsp tomato paste
  • 2 tsp hot pepper paste or 1 tsp pul biber (red pepper flakes), optional
  • 1⅔ cups water
  • ½ cup finely chopped parsley
  • Salt and pepper to taste
  • 12 lavaş flatbreads
  • 1 cup yogurt whipped with a fork
  • 2 crushed cloves garlic for yogurt sauce
  • ¼ tsp salt
  1. Heat oil in frying pan and add onions and garlic and stir for 2 minutes
  2. Add minced meat and cook for 2 to 3 minutes, stirring well
  3. Add tomatoes, the tomato and pepper paste or chilli flakes, mix well
  4. Add the water and season with salt and pepper
  5. Cover and let slowly simmer for around 30 minutes
  6. Once it is all cooked, stir in the parsley, mix well and turn off heat
  7. Check the seasoning for flavour and add more if necessary
  8. To make the yogurt sauce, whip the yogurt with a fork, adding the salt and garlic. Leave out of the fridge to bring it to room temperature
  9. This filling needs to be quite liquid so add a little more water if needed to make it a little sloppy
  10. Begin the lavaş construction by lightly toasting 10 of the flatbreads in a non greased frying pan or on a flat toaster. Turn them over and do both sides lightly - when you see them bubbling, turn them
  11. The lavaş breads cook very quickly so carefully watch them and don't leave them for long,
  12. Grease the baking tray
  13. Place two uncooked lavaş breads beside each other on the tray
  14. Understanding that there will be 5 meat layers, dollop on some meat sauce onto the 2 breads and spread thinly right to the edges
  15. Place toasted lavaş on top and repeat for all 5 layers.
  16. The sixth lavaş bread will not have meat on it.
  17. Now we want to only use half the yogurt sauce, so spread ¼ cup of the sauce onto each lavaş pile
  18. Turn on the oven to 160C and let heat.
  19. At the same time, the stacks are resting, they need 10 minutes sitting before heating up
  20. Cook the stacks for 8 minutes at 160C and test to see they are hot enough.
  21. Once hot right through, remove from oven.
  22. Slice them into large wedges to serve on plates, we cut our stack in quarters
  23. Add some room temperature yogurt sauce, as if icing a cake and sprinkle on some chilli flakes if you want
  24. Serve with a salad if desired
Recipe by Seasonal Cook In Turkey at