Lahmacun

Lahmacun, often called "Turkish pizza," is a thin, crisp flatbread topped with a spiced mixture of minced lamb or beef, tomatoes, peppers, onions, garlic, and herbs like parsley and sumac. Originating from the southeastern provinces of Türkiye, particularly around Gaziantep and Şanlıurfa, the dish dates back to the Ottoman era and is a staple of Turkish street food and meyhane (tavern) culture.

A great lahmacun is distinguished by its paper-thin, blistered dough that remains slightly chewy, and a perfectly balanced topping that is moist but not greasy. The meat should be finely minced and spread evenly, allowing the flavors of red pepper flakes, cumin, and black pepper to shine. It is traditionally served with fresh parsley, a squeeze of lemon, and sliced onions, often rolled up and eaten as a handheld snack.

Regional variations include the spicier Urfa lahmacun from Şanlıurfa, which uses isot pepper, and the slightly thicker, more bread-like version from Istanbul. In Istanbul, notable venues include Borsam and Borsam Taş Fırın, both praised by food vlogger Mark Wiens for their exceptional execution. Wiens has highlighted Borsam’s lahmacun as a benchmark for the dish, noting its perfectly charred base and aromatic, well-seasoned topping.