Konya Lahmacun versus Urfa Lahmacun

Lahmacun is a bakery classic that turns up in a different form in almost every Turkish city. In the south-east, especially Şanlıurfa and Gaziantep, it is made with isot and plenty of spice, darker and hotter. In Konya, lahmacun is like etli ekmek's small, round sibling: thin, simple and focused on the taste of the meat. At Odunköz we make ours the Konya way, with a hot version for guests who want it.

Dough

Lahmacun dough is flour, water, salt and a little yeast. It is kneaded in the morning, rested for four hours and divided into 90-gram balls, each rolled with a pin to about 28 centimetres across and 2 millimetres thick. Konya lahmacun dough is a little thinner than Urfa's and bakes crisper.

Topping

Our topping is a mix of beef and lamb mince with tail fat, onion, tomato, red romano pepper, green pepper, parsley, garlic, salt and a little chilli flake. Urfa-style topping uses plenty of isot and pepper paste and is almost bright red. Ours has hardly any paste; the colour comes from tomato and romano pepper. It is chopped with a zırh knife, not a machine, so the vegetables keep their juice.

Baking

Lahmacun bakes for 2–3 minutes near the fire in our etli ekmek oven. A short, hot bake crisps the edges while keeping the topping juicy. Baked lahmacun are laid side by side, never stacked, or they steam and go soft.

How to eat it

In Konya, lahmacun is topped with plenty of parsley, onion, tomato and a squeeze of lemon, rolled up and eaten by hand, with churned ayran or şalgam. Some guests prefer a knife and fork, and nobody minds.

Lahmacun for bulk orders

Lahmacun is one of the most practical bulk-order items: it bakes fast, travels easily and everyone likes it. For company meals, school events and mevlits we prepare it in sets of 10, wrapped in paper, with greens and lemons packed separately. A set of 10 costs 1,050 TRY as of November 2026; a single lahmacun is 120 TRY.

Reheating at home

Warm leftover lahmacun in a hot, dry pan with the lid on for a minute or two; the dough crisps up again and the topping stays moist. In the oven, put it straight on the rack at 200 °C for no more than three minutes. A microwave makes the dough soft and rubbery.

Hot lahmacun

For fans of the south-eastern style we also make a hot lahmacun with Urfa isot and hot pepper paste in the topping. In bulk orders, hot and mild lahmacun come in separate sets, marked on the paper.