Urfa Lahmacun in a Pizza Oven
Şanlıurfa's lahmacun centers on isot, also called Urfa biber: a dark burgundy-black dried chili with slow, smoldering heat and a distinctive oiliness. The fat in isot works into the meat paste differently from standard pul biber — the topping is richer and leaves a warmth that builds after you have swallowed. Less fresh tomato than Istanbul, more grated onion, and fattier lamb to match the pepper's richness. The paste comes out visibly darker.
340 g total dough
The dough · baker’s %
- Flourstrong white / 00210 g
- Water58% hydration125 g
- Salt4.2 g
- Instant yeast×1.25 active-dry · ×3 fresh1.1 g
Bake
Roll paper thin, spread topping edge to edge. The isot deepens the color of the edges as it roasts — pull it when the rim just starts to char.
Serving ritual
Same as standard — rolled with lemon, parsley and sumac onion — but the slower heat of isot lingers longer on the palate.
Topping — scaled for 4
- Ground lamb (25% fat)240 g
- Isot (Urfa biber)40 g
- Onion, grated and drained88 g
- Tomato, grated and drained60 g
- Tomato paste40 g
- Flat-leaf parsley, finely chopped24 g
- Salt, black pepperto taste