Lahmacun is a thin, round Turkish pizza traditionally made with ground lamb or beef, vegetables, and spices on a thin dough base. It is often served rolled up and topped with vegetables, such as tomatoes, peppers, and onions. It is a popular snack food in Turkey and is often consumed as a fast food.
Lahmacun is a traditional Turkish food that has a long history dating back to the Ottoman Empire. The word “lahmacun” is derived from the Arabic words “lahm,” which means meat, and “aajeen,” which means thin bread.
Lahmacun is thought to have originated in the Anatolian region of Turkey and was originally a simple dish made with a thin dough base topped with ground meat and spices. Over time, the recipe for lahmacun evolved to include a variety of vegetables and spices, such as onions, tomatoes, parsley, and peppers.
Today, lahmacun is a popular snack food in Turkey and is often consumed as a fast food. It can be found in restaurants and street stalls throughout the country, and is enjoyed by people of all ages.
- 1/2 pound ground lamb or beef
- 1 medium onion, finely minced
- 1 medium tomato, finely minced
- 1/4 cup finely minced parsley
- 1/4 cup finely minced green bell pepper
- 1 tablespoon tomato paste
- 2 cloves garlic, finely minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 batch pide dough or store-bought pizza dough
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the ground meat, onion, tomato, parsley, bell pepper, tomato paste, garlic, paprika, cumin, salt, black pepper, red pepper flakes (if using), cumin, coriander, and cinnamon. Mix well to combine.
- Divide the pide dough or pizza dough into 8 equal pieces. Roll each piece into a thin, round shape about 8 inches in diameter.
- Place the dough rounds on a baking sheet lined with parchment paper.
- Spread a layer of the meat mixture over each dough round, leaving a small border around the edge.
- Brush the edges of the dough with olive oil.
- Bake the lahmacun for 10-12 minutes, or until the crust is crispy and the meat is cooked through.
- Serve the lahmacun hot, topped with vegetables such as sliced tomatoes, onions, and peppers. Enjoy!
Ways to Cook Lahmacun
There are several ways to cook lahmacun, including baking, grilling, and frying. Here are some methods for cooking lahmacun:
- Baking: One of the most common methods for cooking lahmacun is to bake it in an oven. To bake lahmacun, preheat the oven to 425°F (220°C) and place the lahmacun on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the crust is crispy and the meat is cooked through.
- Grilling: Lahmacun can also be grilled over a medium-high heat. To grill lahmacun, preheat the grill and place the lahmacun on the grates. Grill for 2-3 minutes on each side, or until the crust is crispy and the meat is cooked through.
- Frying: Another option is to fry lahmacun in a pan. To fry lahmacun, heat a little oil in a pan over medium-high heat. Add the lahmacun and cook for 1-2 minutes on each side, or until the crust is crispy and the meat is cooked through.
Whichever method you choose, it is important to cook the lahmacun until the meat is fully cooked and the crust is crispy. This will ensure that the lahmacun is safe to eat and has the best texture.
How to Serve Lahmacun?
Lahmacun is typically served as a snack or a light meal and is often served with vegetables and condiments. Here are some suggestions for serving lahmacun:
- Rolled up: Lahmacun is often served rolled up and topped with vegetables, such as lettuce, tomato, and onion slices. To roll up the lahmacun, place a few slices of vegetables on top of the lahmacun and then roll it up tightly.
- With a side of yogurt: A dollop of plain yogurt can help to balance out the spiciness of the lahmacun and can be served alongside the lahmacun as a condiment.
- With pickles: Pickles, such as cucumbers or pickled peppers, add a burst of flavor and crunch to the dish and can be served alongside the lahmacun.
- With a hot sauce: For those who like a little extra kick, a spicy hot sauce can be drizzled over the lahmacun.
Lahmacun can also be served with side dishes such as rice, bulgur, or potato wedges. It is often served with a cold drink, such as ayran (a salty yogurt drink) or Turkish tea.
What is the difference between lahmacun and pide?
Lahmacun and pide are both traditional Turkish dishes that are similar in some ways, but they are also quite distinct from each other.
Lahmacun is a thin, round pizza-like dish made with a dough base and topped with a spicy mixture of ground meat, vegetables, and spices. It is often served rolled up and eaten as a snack or a light meal.
Pide, on the other hand, is a type of Turkish bread that is shaped like a canoe and baked in a wood-fired oven. It can be topped with a variety of ingredients, such as ground meat, cheese, vegetables, and eggs. Pide is typically served as a main dish and is often accompanied by side dishes or salads.
While lahmacun and pide both have a dough base and are baked in an oven, they are quite different dishes and are used in different ways in Turkish cuisine.
Is lahmacun Armenian or Turkish?
Lahmacun is a traditional Turkish food. It is similar to an Armenian dish called lahmajoun, which is also made with a thin dough base topped with ground meat and vegetables. However, the main difference between the two dishes is the type of meat used in the filling. Lahmacun is traditionally made with ground lamb or beef, while lahmajoun is typically made with ground beef. Both dishes are popular in their respective countries and are enjoyed as a snack or a light meal.