Dish · turkish
Lahmacun
Lahmacun is a thin round of dough spread with a paste of minced lamb, tomato, onion, and pepper, then baked hot and fast until the edges turn crisp and the topping stays thin.
Where it comes from
The flatbread is common across southeastern Turkey and the wider Levant under different names, shaped by wood fired ovens that could turn out a very thin base quickly for cheap street food.
What cooks argue about
Cooks argue over how finely the meat topping is minced or blended into a near paste, since a coarser mince gives texture but a smooth paste spreads thinner and crisps more evenly.
Nobody has published a lahmacun recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.