Guide to SKOPJE


The literal translation of this Turkish speciality is “dough with meat” also known as “Turkish pizza”. Although they say that the best lahmacun can be found in Istanbul, you don’t have to travel that far. Roll up your sleeves, test your culinary skills and make your own, domestic lahmacun. We’ve got all the details for you, so all it takes is a little effort and know-how.  Afiyet olsun! (Bon appétit!)

Ingredients for lahmacun dough:

5 cups of flour

1 dry yeast

1 spoonful of sugar

1 ½ cup of warm water

a little olive oil

Mix the yeast, sugar and water in a small bowl. Cover the bowl with plastic wrap and let it rest at room temperature for 20 minutes.

In a bigger bowl mix the flour with the rest of the water and add the dissolved yeast. Knead the dough, add water or flour if necessary, until it is soft, smooth and stretchy. Form it into a ball and glaze it with olive oil. Cover it with plastic wrap and let it rise. After about an hour, when it has doubled in size, cut it into 10 – 12 pieces. Roll the pieces until they are 0,5 centimetres thick. In the meantime you can prepare the topping.

Ingredients for lahmacun topping:

1 kg minced meat (beef or lamb)





a few tomatoes

olive oil

a little lemon juice

Fry onion and garlic in olive oil until soft. Add minced meat, peeled tomatoes, lemon juice and spices. Spread the fried mixture on the rolled dough and bake in an oven at 180 degrees until the edges become golden brown. Sprinkle it with lemon juice and serve with salad as a side dish.