History of Turkish Style Pizza Lahmacun
Lahmacun means “meat and kneaded dough” in Arabic, and the dish itself actually dates way back. Nearly 5000 years ago, Babylonians used to cook a basic version of today’s lahmacun. It is still cooked extensively in the eastern regions of Turkey, and it is still often prepared in stone ovens, just as it used to be.
Over time, lahmacun became a staple of Turkish food culture. Today, it is enjoyed all over the country and is especially popular as a quick, satisfying meal. In Istanbul, visitors often come across it while exploring food-rich districts after visits to places such as the Grand Bazaar or Spice Bazaar.
Ingredients of Lahmacun and Recipe
To prepare it, the first step is the dough. After preparing the dough, which consists only of flour, water, and salt, the topping is made with minced meat, tomatoes, onions, and parsley. After all these stages, lahmacun is thrown into the stone oven, and when it comes out of the oven, it is eaten with lemon and parsley.
The ingredients are:
- Minced meat
- Onions
- Tomatoes
- Parsley
- Garlic
- Tomato paste
- Black pepper
- Oil
- Pepper
- Red pepper
However, the way of making and the content of lahmacun may differ from region to region. In addition to all these, ones that are not only made of meat are an option for vegan or vegetarian visitors. Vegan lahmacun does not contain meat or animal ingredients and is usually made from ground soy or lentils.
The way you would normally cook it is in a stone oven with an open wood fire. It cooks extremely fast as the oven is always heated. The time-consuming part is kneading the dough and spreading it in a circle, just like a pizza. Still, lahmacun dough is much thinner and crunchier than pizza dough. After the dough is ready, the minced meat mixture is spread on top and then baked. Also, lahmacun is eaten as a wrap. The usual way is to add shredded lettuce, onions, and tomatoes, then squeeze over lemon and roll it up.
Homeland of Lahmacun
Discussions about the place where lahmacun is the most famous among the cities in Turkey continue, but the first place that comes to mind when it comes to Turkish-style pizza is, of course, Şanlıurfa. In addition, Şanlıurfa lahmacun was registered by the Turkish Patent and Trademark Office and received a geographical indication. The most important feature that distinguishes Şanlıurfa lahmacun from others is that the meat used is special meat.
In addition to Şanlıurfa, Gaziantep's lahmacun is also famous. It is known that the onion lahmacun belongs to Şanlıurfa, while the garlic lahmacun belongs to Gaziantep. In addition to Şanlıurfa and Gaziantep, lahmacun called fındık lahmacun, belonging to Mersin province, is quite famous and is frequently consumed. The feature of fındık lahmacun is that it is small in size and served as an aperitif before the meal. Its recipe is not much different from normal lahmacun.
For a general overview of the dish and its background, you can also see Wikipedia’s lahmacun page.
Types of Lahmacun
Spicy Lahmacun: This is heavily spiced and flavored lahmacun of the Şanlıurfa region of Turkey.
Vegetarian Lahmacun: It is an option, and a delicious one indeed. You can easily find one in vegetarian restaurants in Kadıköy.
Fındık Lahmacun: It is a tiny version of normal lahmacun originating in the Mersin region.
Lahmacun with Cheese: Nowadays, cheese is added to many things, but this version is also widely enjoyed.
Where to Eat Lahmacun in Istanbul
You can see lahmacun halls on almost every street in Turkey, but a few restaurants are especially known for making very good lahmacun. For example, Borsam Taşfırın in Kadıköy, Kadıköy Ruhha, Halil Lahmacun, Istanbul Lahmacun and Kebab Shop in Beykoz, Çıtır Pide Lahmacun in Beşiktaş, Öz Kilis Lahmacun in Fatih, Kilisli Omer Usta in Ataşehir, and Buket Lahmacun in Mecidiyeköy are among the best.
In addition, lahmacun is street food and is sold by street vendors. You can also try vegan lahmacun in the shop called Veganarsist in Kadıköy. Families in Turkey also usually prepare the topping mixture and give it to ovens to cook, and this has become a tradition.
If you are planning a food-focused day in the historic center, trying lahmacun can fit naturally between visits to landmarks such as Sultanahmet Square. For more on Turkish culinary culture and travel inspiration, the official tourism portal GoTürkiye is also useful.
How Lahmacun Is Usually Served
Lahmacun is generally served hot and fresh from the oven. Although it looks flat like a pizza, it is most commonly eaten by folding or rolling it. Lemon, parsley, onions, tomatoes, and sometimes lettuce are the classic additions. This simple serving style is part of what makes lahmacun such an easy and popular street food.
Because it is light and thin, many people eat more than one at a time. It works as a quick lunch, a casual dinner, or even a shared table dish with other Turkish favorites.
