Lahmacun is considered Turkey’s version of a pizza. It involves thinly topping flatbread with a veggie or meat-based mixture and cooking until warm. It is best served alongside some fresh greens, tomatoes, and yogurt. This version is meat-free and loaded with vegetables. You can use a whole-wheat flatbread for added fiber.


  • 1large white onion, finely chopped
  • 4 cloves garlic, minced
  • 3long green sweet or hot peppers, chopped
  • 1/2red bell pepper, chopped
  • 4 tablespoons tomato paste (or 2 tablespoons each tomato paste and red pepper paste)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1bunch fresh parsley, divided, half chopped
  • 4whole-wheat flatbread, lavash, or naan
  • 3medium tomatoes, cut into eighths
  • 3-4 tablespoons olive oil


  1. Preheat oven to 375 degrees.
  2. Combine onion, garlic, peppers, tomato paste, salt, pepper, cumin, and chopped parsley. Fold until evenly combined.
  3. Spread a thin layer across each piece of flatbread, leaving 1/2 inch around edges
  4. Place on a baking sheet and bake for 10 to 12 minutes. Check regularly after 8 minutes to prevent bread from burning.
  5. Remove from oven and plate. Top each flatbread with parsley leaves, tomato, and olive oil.

Note: For more depth of flavor, add 2 to 3 scallions (sliced), 1 teaspoon paprika, and 3 to 4 tablespoons red pepper flakes to vegetable mixture.