Name: Reseña de Lahmacun por Yehanoha en Kebapcioglu 1998, Etimesgut/Ankara, Türkiye (2026) | BiteCritic
Item: Lahmacun
Rating: 2.6
Author: Yehanoha

Even though lahmacun is popularly nicknamed Turkish pizza, it's origin is disputed and can be traced to Armenia, Syria, Lebanon, and Turkiye. It can be found at numerous street stalls as well as in virtually any traditional restaurant, but also in kebab eateries where they typically serve mini lahmacuns as appetizers. The perfect lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc which is only lightly spread with meat - either lamb or beef, minced to a paste together with chili, onions, and other seasonings. The dish is then shortly baked in a super-hot (and preferably wood-fired) oven. Lahmacun is best served hot with a drizzle of lemon juice. It is traditionally enjoyed folded around the crispy onions and a parsley salad known as piyaz. It is recommended to pair lahmacun either with the salty, cold yogurt beverage called ayran, or şalgam suyu, the barrel-fermented juice of red carrot pickles, which is salted, spiced, and flavored with the aromatic turnip called &ccedil;elem.

Lahmacun

Türkiye

Kebapcioglu 1998

Hiç gerek yoktu böyle bir lahmacuna boşa kalori oldu. Acılısı bir nebze güzel ama acısız olan gerçekten neden var anlamadım. Duvarda da burda lahmacun yemediyseniz, lahmacun yemiş sayılmazsınız yazıyor. Aynen

Reseña de Lahmacun por Yehanoha en Kebapcioglu 1998, Etimesgut/Ankara, Türkiye

Lahmacun

Kebapcioglu 1998

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