Dishes · A classic of Turkish · South-eastern Turkey

Lahmacun

Also Lahmajoun

A round of dough rolled very thin, spread with raw minced lamb, onion, pepper and tomato, and baked for a minute or two in a very hot oven.

What makes it lahmacun

  • Dough rolled very thin — no thick crust.
  • Raw minced meat worked fine with onion, pepper, tomato and pepper paste, spread thin.
  • Rolled up with parsley and lemon.

Where it comes from

The name comes from the Arabic for meat with dough, and much the same thing is made in Syria, Lebanon and Armenia. In Turkey it's most tied to the south-east — Gaziantep and Şanlıurfa — where it's baked in wood-fired ovens and eaten one after another, straight from the peel.

It's rolled round parsley, onion with sumac and a squeeze of lemon, often with a glass of ayran.

Be the first here

Start your own lahmacun
No one here has made lahmacun yet. Start it as v1, and every version after is an experiment the next cook can learn from.

Near it

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