Lahmacun
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Lahmacun or Lahmajoun (IPA: [lahmaˈdʒun]) (Arabic لحم بعجين lahm bi-`ajĩn, "meat with dough") known as Turkish pizza[1][2][3] and Armenian pizza[4], is an Anatolian and Middle Eastern dish usually made up of a round, thin piece of dough topped with minced meat (most commonly beef and lamb). Lahmacun is often sprinkled with lemon juice, and then served rolled up with pickles or other vegetables, including tomatoes, peppers, and onions.
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[edit] Availability
Lahmacun is most prominently made and sold in Turkey and Armenia, where there are many restaurants that cater solely to lahmacun - these are called lahmacun salonu in Turkey and lahmacuanots in Armenia. It can also be found in countries with sizeable Turkish and Armenian communities, like Cyprus. In Canada, there are Armenian restaurants specializing in lahmacun. In many German restaurants that sell kebab, lahmacun is usually filled with vegetables like lettuce, red cabbage, onions and others and topped off with kebab meat and a sauce (usually spicy on a tomato base or mild on a yoghurt base); it is then rolled into a tube to be eaten right away.
The Turkish cities of Şanlıurfa[5][6] (also known as Urfa) and Gaziantep[7][8][9] (also known as Antep) are particularly famous for their lahmacun, also representing the two different Turkish styles of making it. The Urfa-style lahmacun has onion among its ingredients, while the Antep-style lahmacun has garlic instead.
[edit] Recipe / Ingredients
For 4 servings
- Flour
- 75g lamb meat
- Four thinly chopped onions
- One tomato
- One tablespoon of paprika sauce
- Ten leaves of parsley
- Salt, black pepper, capsicum[10][11]
[edit] Preparation
Raw minced meat (should be minced by knife instead of machine to get a better texture), extremely thin chopped onion, chopped tomato, paprika sauce, chopped parsley, butter, salt, pepper and capsicum are mixed. Salt, pepper and capsicum are added as the cooker wishes.
Risen bread dough is divided into hickory-nut sized pieces. They are processed using an oklava, a tool to make dough thinner. Flour is recommended to be used along with the oklava. After the dough is thin enough, the previously mentioned mixture (salt, pepper, and capsicum) is distributed over the dough. It should be cooked in a stone oven for a richer taste.
[edit] In popular culture
| Trivia sections are discouraged under Wikipedia guidelines. The article could be improved by integrating relevant items and removing inappropriate ones. |
- Lahmacun ve pizza (literally Lahmacun and Pizza) was a 2002 Turkish television series.
[edit] See also
[edit] References
- ^ Recipe where Lahmacun is called Turkish pizza
- ^ Recipe where Lahmacun is called Turkish pizza
- ^ Recipe where Lahmacun is called Turkish style pizza
- ^ Recipe on The Food Network where Lahmajoon is called Armenian pizza
- ^ Cuisine of Urfa
- ^ Öztop's: Food in Turkey
- ^ All about Turkey: Gaziantep
- ^ Gaziantep, Turkey at Adiyaman.org
- ^ Guide Martin: Gaziantep
- ^ Lahmacun ingredients (Turkish)
- ^ Lahmajoun Ingredients
[edit] External links
Image:Foodlogo.png Lahmacun in cuisine of Turkey Image:Flag of Turkey.svg | ||||||
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| For more information, see the article about;Turkish cuisine, Category:Turkish cuisine, Category:Turkish cuisine stubs. | ||||||
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| Turkish cuisine related topics | Beverage • Instrument • Habit • Restaurant • Kebab • Meze • Charcuterie • Dolma and Sarma • Dessert • Soup • Köfte • Salad • Pilav • Pasta • Pastry • Vegetable dish • Egg dish • Vegetabled meat • Roasted meat • Chicken • Seafood • Cheese and milk product(Yogurt . Kölemez . Pinir) | |||||
| Turkish cuisine related articles | ||||||
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