Chefs' Recipes

Babajan’s lamb lahmacun

Serve Babajan’s lamb lahmacun - Turkish flatbread topped with spiced lamb - hot out of the oven with a crunchy salad, sumac, olive oil and hummus.
Babajan's lamb lahmacunJohn Paul Urizar

“The lahmacun at Babajan in Carlton North is the best I’ve had outside Turkey. Please can you get the recipe? ” – Hazan Sadik, Carlton North, Vic


To request a recipe, email [email protected] or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


Lamb topping
Salad topping


1.For dough, combine ingredients and 1 tsp fine salt in an electric mixer fitted with a dough hook and knead until a smooth dough forms (3-5 minutes). Cover bowl with plastic wrap and stand to prove until doubled in size (20-25 minutes). Divide into 4 even pieces, roll into balls, transfer to a deep oiled roasting pan, cover with plastic wrap and leave to prove for a further 10 minutes.
2.For lamb topping, combine ingredients in a bowl, season to taste and mix with your hands until just combined and mixture forms a neat ball.
3.For salad topping, combine ingredients in a bowl, folding gently to combine and season to taste.
4.Preheat oven to 300C. Roll out a ball of dough on a sheet of lightly floured baking paper to a long oval shape (about 15cm x 25cm). Press a quarter of the lamb mixture into dough, covering nearly to edges. Repeat with a second ball of dough and another quarter of lamb mixture. Transfer both with paper to a large oven tray and bake on upper-middle shelf until golden brown (4-6 minutes). Repeat with remaining dough and lamb mixture.
5.Scatter salad on top of lahmacun, sprinkle with extra sumac, drizzle with olive oil and serve hot from the oven with hummus.

Turkish red capsicum paste, sold as salca, and pickled fermented green chillies are available from Middle-Eastern delicatessens.


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