Lahmacun appears as a signature dish in 1 Turkey cities. See each city's local variant and where to eat it.
Lahmacun · Istanbul
A wafer-thin disc of dough topped with spiced minced lamb, onion, parsley and tomato, baked seconds in a wood oven and eaten rolled around lemon and salad.
A southeastern Turkish-Armenian dish from Antep and Mardin, lahmacun reached Istanbul with mid-20th-century migration. Today the city has stone-oven specialists like Borsam Taşfırın in Kadıköy, running an unchanged 1968 recipe.
Where to eat in Istanbul:
- Borsam Taşfırın
- Çiya Kebap