Item: Lahmacun
Rating: 6.88
Author: ekinakbiyik

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

Dayı Kürek Lahmacun (Eryaman)

Lahmacunun hamuru, salçası güzeldi. Kıyma, soğan ve acı biraz azdı. Yanında gelen yeşillikler masaya serilerek servis edilmişti. İçinde soğan yoktu. Maydonoz, marul, sivri biber, çeri domates ve limonla servis edilmişti. İçinde soğan yoktu. Ek olarak soğan istediğimizde ayrı olarak verebileceklerini söylediler.

Tuz ve karabiberi sonradan ekledik bizce azdı.

Dayı Kürek Lahmacun (Eryaman), Etimesgut/Ankara mekanındaki Lahmacun için ekinakbiyik yorumu

Lahmacun

Dayı Kürek Lahmacun (Eryaman)

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