A plant-based take on Turkish lahmacun topped with a savory lentil-walnut filling, fresh herbs, and plenty of lemon.
Vegan Lahmacun: My Plant-Based Version of Turkish Pizza
Vegan Lahmacun (Turkish Pizza) is a recipe I’ve wanted to create for a long time. I was first introduced to lahmacun when I traveled to Turkey, which is honestly one of the loveliest countries I’ve ever visited. The food was incredible, and lahmacun seemed to be everywhere. Even before that trip, I had a friend from Turkey that I met years ago in class who taught me so much about the country, the culture, and of course the food, so visiting had been on my bucket list for years. Now that I don’t eat meat, I’ve been wanting to create a plant-based version ever since I started the blog. I hoped a lentil base would work well here, and after a little testing, it turned out exactly how I wanted. This one is a must-try, and I truly don’t think you’ll miss the meat.
Why You’ll Love This Recipe
Plant-based and delicious. The lentil and walnut filling is packed with flavor and creates a rich, savory topping.
A fun way to try something new. If you’ve never had lahmacun before, this is a great introduction.
Simple ingredients. Most of the ingredients are pantry staples and easy to find.
Fresh and bright. The lemon, herbs, and onion added at the end bring everything to life.
Perfect for sharing. Serve as a main dish, snack, or part of a larger Mediterranean-inspired spread.
Ingredient Highlight: Walnuts
Walnuts play an important role in this vegan version of lahmacun. When blended with the lentils, they add richness, texture, and a savory depth that helps mimic the heartiness of traditional lahmacun. They also bring healthy fats and a slightly earthy flavor that works beautifully with the tomato paste and warm spices. It’s a simple ingredient that makes a big difference in the final filling.
Madly Delicious Must-Know Tips & Questions
Roll It Thin. The thinner the dough, the closer you’ll get to traditional lahmacun.
Don’t Overblend. Pulse the lentils and walnuts just until a paste forms. Over-processing can make the filling too dense.
Finish with Lemon. Fresh lemon juice is what brings all the flavors together.
Can I use canned lentils?
Yes. Just drain and rinse them well before measuring.
Can I make the filling ahead of time?
Absolutely. The filling can be made up to 4 days ahead and stored in the fridge.
Can I freeze the filling?
Yes. Let it cool completely, then freeze in an airtight container for up to 3 months.
Let’s Dish About Lahmacun: Did You Know?
Lahmacun is often called “Turkish pizza,” but it is actually quite different from the pizza most people know. It dates back hundreds of years and is popular throughout Turkey and parts of the Middle East. Traditional lahmacun is made with a thin round of dough topped with a mixture of minced meat, vegetables, and spices before being baked in a very hot oven. It is commonly served with parsley, onions, and a generous squeeze of lemon, then folded or rolled before eating. Despite the nickname, most people in Turkey simply think of it as lahmacun rather than pizza.
Looking for a fun plant-based dinner that’s packed with flavor? Then try my Vegan Lahmacun!
This Turkish-inspired flatbread is topped with a savory lentil and walnut filling, finished with fresh herbs and plenty of lemon. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Vegan Lahmacun (Turkish Pizza)
Equipment
- Rolling Pin
- Food processor
- Medium skillet or sauté pan
- Sheet pan or pizza stone
Ingredients
- ¾ lb pizza dough (store-bought or homemade; divided into 4 pieces)
- Flour, for dusting and rolling
- 1¼ cup cooked brown or green lentils (about ½ cup dry)
- ½ cup walnut pieces
- ⅓ cup yellow or white onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp olive oil, plus more if needed
- 1 tsp sweet paprika (regular paprika is also fine)
- ½-1 tsp Turkish red pepper flakes (pul biber / Aleppo pepper; can sub red chili flakes if needed)
- ¾ tsp ground cumin
- ¾ tsp allspice
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup water
Toppings
- Lemon wedges (a must!)
- Diced or sliced purple onion
- Fresh parsley or cilantro
Instructions
- Prep the Dough: Divide the ¾ lb pizza dough into 4 equal pieces (about 3 oz each). Cover and set aside while you prepare the filling.
- Make the Lentil Mixture: Add 1¼ cups cooked lentils and ½ cup walnuts to a food processor. Pulse until a thick paste forms. Do not over-process—you want it combined, not completely smooth.
- Cook the Filling: Heat 2 tbsp olive oil in a medium skillet over medium heat. Add the ⅓ cup diced onion and cook until softened, about 4–5 minutes. Add the 3 garlic cloves and cook for 1 minute more.
- Add the Spices: Stir in the 2 tbsp tomato paste, 1 tsp paprika, ½–1 tsp pul biber, ¾ tsp cumin, ¾ tsp allspice, ½ tsp salt, and ¼ tsp black pepper. Cook for about 1 minute, stirring constantly, to toast the spices and break up the tomato paste. If needed or dry, add another 1 tbsp of olive oil.
- Finish the Filling: Add the lentil-walnut mixture and ¼ cup of the water. Stir until combined and cook until a soft, spreadable paste forms – just a few minutes. Drizzle in more water as needed until the mixture reaches a consistency that can easily be spread over the dough. Turn the heat off and set aside.
- Roll the Dough: Preheat oven to 425°F (218°C). Lightly flour your work surface and rolling pin. Roll each dough ball (3-ounce pieces) into a thin round, about 7–8 inches wide.
- Assemble the Lahmacun: Spread a thin layer of the lentil mixture over each round of dough, leaving a small border around the edges.
- Bake: Transfer to a sheet pan or pizza stone and bake for 7–12 minutes, depending on your oven. The dough should be cooked through, but the edges should not be deeply browned.
- Top & Serve: Remove from the oven and top with purple onion, fresh parsley or cilantro, and plenty of lemon juice. Fold or roll and enjoy immediately.