After much deliberation over dinner tonight, I shall be making Lahmacun…
This is the Turkish equivalent to pizza minus the cheese. It is a soft flatbread made simply from flour, salt and water. Rolled out thinly using a special Turkish stick like rolling pin known as an Oklavi, it is then smeared with a light covering of raw, seasoned, spicy mince, parsley and onion mixture.
The Lahmacun is then baked in the oven for a matter of minutes till the dough and the mince are lightly browned.
To enjoy, top with more fresh, flat leaf parsley and a squeeze of lemon juice then roll up and eat!
My cousins are known to knock back around 6 each in one sitting and when in a local restaurant or ‘Lokanta’, you are generally asked, “How many would you like?”
Admittedly, they are quite moreish although I think 6 is a little extreme! I would suggest two as a more conservative and healthy option.
Nowadays, Lahmacun is mostly shop bought and there are some fantastic Turkish restaurants to get them. Try out the long stretch of Kingsland Road, London from Dalston to Stokey (Stoke Newington) for some of the best.
*Pic taken from the Internet*
