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{{İçli Pide}}
{{İçli Pide}}
[[File:Wrapped Lahmacun.jpg|thumb|Lahmacun is often topped with vegetables and rolled up.]]
[[File:Wrapped Lahmacun.jpg|thumb|Lahmacun is often topped with vegetables and rolled up.]]
'''Lahmacun''' (The Turkish word is pronounced like "lah-ma-jun".)<ref>{{cite book|first1=Rick|last1=Stein|title=Rick Stein: From Venice to Istanbul|url=https://books.google.com/books?id=i3APCgAAQBAJ&pg=PT194|publisher=Random House|date=30 July 2015|isbn=9781448142729|via=Google Books}}</ref>
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'''Lahmacun''' (also '''lahmajoun''' and other spellings) is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked.<ref name="Alkan 2016"/> Lahmacun is often wrapped around vegetables, including [[Pickled cucumber|pickles]], tomatoes, [[Capsicum|pepper]]s, onions, lettuce, parsley, and roasted [[eggplant]].<ref name="Ghillie Basan 1997 95">{{cite book |author = Ghillie Basan|title = Classic Turkish Cookery |url=https://books.google.com/books?id=Xb62ZJMNVBwC&pg=PA95|page= 95 |date = 1997 | publisher=Tauris Parke Books |isbn =1-86064-011-7}}</ref><ref>{{cite book|author=Allen Webb|title=Teaching the Literature of Today's Middle East|url=https://books.google.com/books?id=bIusAgAAQBAJ&pg=PA70|date=2012|publisher=Routledge|isbn=978-1-136-83714-2|pages=70–}}</ref><ref>{{cite book|author=Sally Butcher|title=Veggiestan: A Vegetable Lover's Tour of the Middle East|url=https://books.google.com/books?id=5JG_CAAAQBAJ&pg=PT142|date= 2012|publisher=Anova Books|isbn=978-1-909108-22-6|pages=128–}}</ref><ref>{{cite book|author1=Jeff Hertzberg, M.D.|author2=Zoë François|title=Artisan Pizza and Flatbread in Five Minutes a Day|url=https://books.google.com/books?id=qT1BiqP20uUC&pg=PA216|date=2011|publisher=St. Martin's Press|isbn=978-1-4299-9050-9|pages=216–218}}</ref>

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==History==) is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked.<ref name="Alkan 2016"/> Lahmacun is often wrapped around vegetables, including [[Pickled cucumber|pickles]], tomatoes, [[Capsicum|pepper]]s, onions, lettuce, parsley, and roasted [[eggplant]].<ref name="Ghillie Basan 1997 95">{{cite book |author = Ghillie Basan|title = Classic Turkish Cookery |url=https://books.google.com/books?id=Xb62ZJMNVBwC&pg=PA95|page= 95 |date = 1997 | publisher=Tauris Parke Books |isbn =1-86064-011-7}}</ref><ref>{{cite book|author=Allen Webb|title=Teaching the Literature of Today's Middle East|url=https://books.google.com/books?id=bIusAgAAQBAJ&pg=PA70|date=2012|publisher=Routledge|isbn=978-1-136-83714-2|pages=70–}}</ref><ref>{{cite book|author=Sally Butcher|title=Veggiestan: A Vegetable Lover's Tour of the Middle East|url=https://books.google.com/books?id=5JG_CAAAQBAJ&pg=PT142|date= 2012|publisher=Anova Books|isbn=978-1-909108-22-6|pages=128–}}</ref><ref>{{cite book|author1=Jeff Hertzberg, M.D.|author2=Zoë François|title=Artisan Pizza and Flatbread in Five Minutes a Day|url=https://books.google.com/books?id=qT1BiqP20uUC&pg=PA216|date=2011|publisher=St. Martin's Press|isbn=978-1-4299-9050-9|pages=216–218}}</ref>


Due to its shape and superficial similarity, it is sometimes described as '''Turkish pizza''',<ref>{{cite web|url=https://www.scmp.com/magazines/post-magazine/article/1753389/turkish-flatbread-lahmacun-just-dont-call-it-pizza|title=Turkish flatbread lahmacun - just don't call it pizza|publisher=[[South China Morning Post]]|date=4 April 2015}}</ref> or '''Armenian pizza''',<ref name=smithsonian /> or similar names. However, unlike pizza, lahmacun is not usually prepared with cheese<ref name=Helstosky2008 /> and the crust is thinner.<ref>{{cite book |title=The Routledge Handbook of Mobilities |date=10 January 2014 |publisher=Routledge |isbn=9781317934127 |url=https://books.google.com/books?id=LpX7AwAAQBAJ&pg=PT519 |access-date=16 January 2020}}</ref>
Due to its shape and superficial similarity, it is sometimes described as '''Turkish pizza''',<ref>{{cite web|url=https://www.scmp.com/magazines/post-magazine/article/1753389/turkish-flatbread-lahmacun-just-dont-call-it-pizza|title=Turkish flatbread lahmacun - just don't call it pizza|publisher=[[South China Morning Post]]|date=4 April 2015}}</ref> or '''Armenian pizza''',<ref name=smithsonian /> or similar names. However, unlike pizza, lahmacun is not usually prepared with cheese<ref name=Helstosky2008 /> and the crust is thinner.<ref>{{cite book |title=The Routledge Handbook of Mobilities |date=10 January 2014 |publisher=Routledge |isbn=9781317934127 |url=https://books.google.com/books?id=LpX7AwAAQBAJ&pg=PT519 |access-date=16 January 2020}}</ref>

Revision as of 07:18, 13 February 2022

Lahmacun
Turkish Lahmacun with salad
Alternative namesLahm b'ajin, lahamagine, lahmajun, lahmajoun[1][2]
Coursemain
Place of originMiddle East and Caucasus [3][4]
Serving temperaturewarm
Main ingredientsMinced meat, vegetables and herbs
Part of a series on
İçli pide
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İçli pide varieties
Regional pide styles
Lahmacun is often topped with vegetables and rolled up.

Lahmacun (The Turkish word is pronounced like "lah-ma-jun".)[5]

==History==) is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked.[3] Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant.[6][7][8][9]

Due to its shape and superficial similarity, it is sometimes described as Turkish pizza,[10] or Armenian pizza,[4] or similar names. However, unlike pizza, lahmacun is not usually prepared with cheese[11] and the crust is thinner.[12]

Etymology

The name entered English from Template:Lang-tr and Template:Lang-hy, both of which derive from the Template:Lang-ar, laḥm ʿajīn, laḥm bi-ʿajīn, meaning "meat with dough".[1][2][13]

Lahmacun is a popular dish in Armenia,[11] where it is also called lamadjo;[14] in Turkey (lahmacun), Iraq, Lebanon and Syria[13][15]), Israel,[14] (lahm bi 'ajin) and in Armenian, Turkish,[11] and Arab communities worldwide.

History

Flatbreads in the Middle East have been cooked in tandoors and on metal frying pans such as the tava for thousands of years.[2] They have been used to wrap meat and other foods for convenience and portability. However, until the wider adoption in medieval times of the large stone ovens, flatbreads stuffed or topped with meat or other foods were not baked together, cooking the bread and the topping at the same time. A variety of such dishes, such as Etli ekmek, sfiha and manakish, became popular in countries formerly parts of the Ottoman Empire, especially Turkey, Armenia, Syria, Lebanon, and Iraq. A thin flatbread, topped with spiced ground meat, became known as lahm b'ajin (meat with dough), shortened to lahmajin and similar names.[2][13]

Until the mid-20th century, lahmacun was not known in Istanbul.[16] Before the dish became widespread in Turkey after the 1950s, it was found in Arab countries and the south-eastern regions of Turkey,[17] around Urfa and Gaziantep.

Due to the hostile nature of the relations between Armenia and Turkey, the opening of Armenian restaurants serving the food in Russia was met by some protests.[14][18]

References

Wikimedia Commons has media related to Lahmacun.
  1. ^ a b "Entry: lahmacun". American Heritage Dictionary. Houghton Mifflin Harcourt. Retrieved 2020-01-07.
  2. ^ a b c d Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316 – via Google Books.
  3. ^ a b Alkan, Sena (19 November 2016). "A delicious, fresh experience: try lahmacun". Daily Sabah. Retrieved 16 January 2020. The true origin of lahmacun is a mystery...
  4. ^ a b "'Armenian Pizza' Is the Comfort Food You Didn't Know You Were Missing (Recipe)". Smithsonian Magazine. Retrieved 16 January 2020. No one knows for certain whether lahmacun's roots lie in Armenia, Turkey, or elsewhere in the Middle East. "The race to find where these ancient foods originated is not fruitful territory," cautioned Naomi Duguid, author of Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. After all, meat-enhanced flatbreads are ubiquitous throughout the region...
  5. ^ Stein, Rick (30 July 2015). Rick Stein: From Venice to Istanbul. Random House. ISBN 9781448142729 – via Google Books.
  6. ^ Ghillie Basan (1997). Classic Turkish Cookery. Tauris Parke Books. p. 95. ISBN 1-86064-011-7.
  7. ^ Allen Webb (2012). Teaching the Literature of Today's Middle East. Routledge. pp. 70–. ISBN 978-1-136-83714-2.
  8. ^ Sally Butcher (2012). Veggiestan: A Vegetable Lover's Tour of the Middle East. Anova Books. pp. 128–. ISBN 978-1-909108-22-6.
  9. ^ Jeff Hertzberg, M.D.; Zoë François (2011). Artisan Pizza and Flatbread in Five Minutes a Day. St. Martin's Press. pp. 216–218. ISBN 978-1-4299-9050-9.
  10. ^ "Turkish flatbread lahmacun - just don't call it pizza". South China Morning Post. 4 April 2015.
  11. ^ a b c Carol Helstosky (2008). Pizza: A Global History. London: Reaktion Books. pp. 59–. ISBN 978-1-86189-630-8.
  12. ^ The Routledge Handbook of Mobilities. Routledge. 10 January 2014. ISBN 9781317934127. Retrieved 16 January 2020.
  13. ^ a b c Marks, Gil (1999). The World of Jewish Cooking. New York: Simon and Schuster. p. 37. ISBN 978-0-684-83559-4.
  14. ^ a b c McKernan, Bethan (27 October 2016). "A 'pizza war' has broken out between Turkey and Armenia". The Independent. Retrieved 10 December 2016.
  15. ^ Dmitriev, Kirill; Hauser, Julia; Orfali, Bilal (2019-09-24). Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond. Brill. ISBN 978-90-04-40955-2.
  16. ^ Bartu, Ayfer Suna (1997). Reading the Past: The Politics of Cultural Heritage in Contemporary Istanbul. University of California, Berkeley. p. 149. We became a nation of lahmacun eaters. Fifty years ago no one in Istanbul knew what lahmacun was - or if we did, we called it pizza.
  17. ^ Bartu, Ayfer (2001). "Rethinking Heritage Politics in a Global Context". In AlSayyad, Nezar (ed.). Hybrid Urbanism: On the Identity Discourse and the Built Environment. Greenwood Publishing Group. p. 154. ISBN 978-0-275-96612-6.
  18. ^ "Lahmacun Kimin?". kapsamhaber.com/ (in Turkish). Retrieved 2018-12-10.
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