Lahmacun

Lahmacun

Lahmacun with salad
Alternative names Lahm b'ajeen, lahmajoun
Type Meat pie
Place of origin Middle East
Region or state Armenia, Cyprus, Iraq, Israel, Lebanon, Syria and Turkey
Main ingredients minced meat, vegetables and herbs
Cookbook: Lahmacun  Media: Lahmacun

Lahmacun (also spelled lahmajoon, Armenian: լահմաջու lahmaǰu or լահմաջո lahmaǰo; Turkish: lahmacun from Arabic: لحم عجين‎‎, laḥm ʿajīn, short for Arabic: لحم بعجين‎‎, laḥm bi-ʿajīn, "meat with dough")[1] is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked.[2] Lahmacun is often served with ayran or şalgam and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant.[3][4][5][6]

Lahmacun is a popular dish in Armenia,[7] Lebanon,[1] Syria,[1] Turkey,[7] and in Armenian and Turkish communities worldwide.[7] The dish has existed for thousands of years but has become much more popular over the last few decades.[7] The dish is sometimes known as "Turkish"[3][8] or "Armenian pizza".[9][10]

In Jerusalem it has become popular because of migration of Urfalim Jews from southeastern Turkey, tamarind paste is sometimes added to the meat.

See also

References

Wikimedia Commons has media related to Lahmacun.
  1. 1 2 3 Marks, Gil (1999). The World of Jewish Cooking. New York: Simon and Schuster. p. 37. ISBN 978-0-684-83559-4.
  2. ↑ Pizzeria, Manoosh (2016-08-25). "Delicious Lahembajin: The Irresistible Lebanese Meat Pizza". Retrieved 2016-08-25.
  3. 1 2 Ghillie Basan (1997). Classic Turkish Cookery. Tauris Parke Books. p. 95. ISBN 1-86064-011-7.
  4. ↑ Allen Webb (2012). Teaching the Literature of Today's Middle East. Routledge. pp. 70–. ISBN 978-1-136-83714-2.
  5. ↑ Sally Butcher (2012). Veggiestan: A Vegetable Lover's Tour of the Middle East. Anova Books. pp. 128–. ISBN 978-1-909108-22-6.
  6. ↑ Jeff Hertzberg, M.D.; Zoë François (2011). Artisan Pizza and Flatbread in Five Minutes a Day. St. Martin's Press. pp. 293–. ISBN 978-1-4299-9050-9.
  7. 1 2 3 4 Carol Helstosky (2008). Pizza: A Global History. London: Reaktion Books. pp. 59–. ISBN 978-1-86189-630-8.
  8. ↑ Denis Sinor; Indiana University, Bloomington. Research Institute for Inner Asian Studies (1990). Aspects of Altaic Civilization III: Proceedings of the Thirtieth Meeting of the Permanent International Altaistic Conference, Indiana University, Bloomington, Indiana, June 19-25, 1987. Psychology Press. pp. 187–. ISBN 978-0-7007-0380-7.
  9. ↑ "Armenian Pizza (aka Lahmajoon)". Foodnetwork.com. Retrieved 3 February 2015.
  10. ↑ "At Armenian Market & Bakery, pizzas and more". The Boston Globe. 18 April 2012. Retrieved 3 February 2015.
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