Dish

Lahmacun

Lahmacun is made by first mixing ground meat (usually lamb or beef) with finely chopped onions, tomatoes, peppers and herbs such as parsley and mint. The mixture is then spread thinly onto a round of dough and baked in a hot oven until crispy. The resulting flatbread is then topped with fresh herbs and a squeeze of lemon juice before serving.

Asian cuisine› Arab cuisine› Turkish cuisine

Snack

Origins and history

Lahmacun originated in Turkey and is a popular street food throughout the country. It is believed to have originated in the southeastern region of Turkey and has since spread throughout the country and beyond.

Dietary considerations

Lahmacun is not suitable for those with gluten or dairy allergies. It is also a high calorie and high fat dish due to the use of meat and oil in the dough.

Variations

Variations of lahmacun can be made with different meats such as chicken or lamb. Some recipes also call for the addition of spices such as cumin or paprika for added flavor.

Presentation and garnishing

Lahmacun can be presented on a large platter or on individual plates. It can be garnished with a sprinkle of fresh herbs such as parsley or mint for added color and flavor.

Tips & Tricks

To achieve a crispy crust, it is important to roll the dough thinly and bake it in a hot oven (around 500°F). The meat mixture should also be finely chopped to ensure that it cooks evenly and does not weigh down the dough.

Side-dishes

Lahmacun can be served as a standalone dish or as part of a larger Turkish meal. It pairs well with other Turkish dishes such as hummus or baba ghanoush.