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Lahmacun with salad

Lahmacun (Armenian: լահմաջուն lahmaǰun or լահմաջո lahmaǰo; Turkish: Lahmacun from Arabic: لحم عجين‎, laḥm ʿajīn, short for لحم بعجين‎, laḥm biʿajīn, "meat with dough")[1] is a round, thin piece of dough topped with minced meat (most commonly beef or lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with ayran or şalgam and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant.[2][3][4][5]

Lahmacun is a popular dish in Armenia,[6] Syria,[1] Turkey,[6] and in Armenian/Turkish communities worldwide.[6] The dish has existed for thousands of years but has become much more popular over the last few decades.[6] The dish is sometimes known as "Turkish"[2][7] or "Armenian pizza".[8][9]

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

See also


  1. ^ a b Gil Marks (1999). The: World of Jewish Cooking. Simon and Schuster. pp. 37–.  
  2. ^ a b Ghillie Basan (1997). Classic Turkish Cookery. Tauris Parke Books. p. 95.  
  3. ^ Allen Webb (2012). Teaching the Literature of Today's Middle East. Routledge. pp. 70–.  
  4. ^ Sally Butcher (2012). Veggiestan: A Vegetable Lover's Tour of the Middle East. Anova Books. pp. 128–.  
  5. ^ Jeff Hertzberg, M.D.; Zoë François (2011). Artisan Pizza and Flatbread in Five Minutes a Day. St. Martin's Press. pp. 293–.  
  6. ^ a b c d Carol Helstosky (2008). Pizza: A Global History. Reaktion Books. pp. 59–.  
  7. ^ 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–.  
  8. ^ "Armenian Pizza (aka Lahmajoon)". Retrieved 3 February 2015. 
  9. ^ "At Armenian Market & Bakery, pizzas and more".  

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