Name: Recensione di Lahmacun di Yehanoha presso Çarşıhan Lahmacun, Çankaya/Ankara, Türkiye (2026) | BiteCritic
Item: Lahmacun
Rating: 4.6
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

Çarşıhan Lahmacun

Lahmacunun çıtırlığı oldukça iyi, ince ve çıtır. Tabi soğudukça yumuşuyor normal bir şekilde. Yancılar oldukça fazla ve çeşitli. Köz patlıcan da söylemenizi tavsiye ederim. Boyut olarak oldukça büyük, 3 yarım olsa 2 tane normal insan doyar gibi. Sarımsak ve soğan dengesi güzel sonradan rahatsız etmiyor. Diğer mekanlarda yaşadığım sonradan mideyi rahatsız etme durumu yok. Gayet başarılı tavsiye ederim.

Recensione di Lahmacun di Yehanoha presso Çarşıhan Lahmacun, Çankaya/Ankara, Türkiye

Lahmacun

Çarşıhan Lahmacun

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