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| '''Lahmacun''' ({{lang-hy|] ''lahmaǰun'' or ] ''lahmaǰo''}}; {{lang-tr|Lahmacun}} from {{lang-ar|لحم عجين}}, {{transl|ar|''laḥm ʿajīn''}}, short for {{script|Arab|لحم بعجين}}, {{transl|ar|''laḥm biʿajīn''}}, "meat with dough") is a round, thin piece of dough topped with minced meat (most commonly ] and ]) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with ''ayran'' or ''şalgam'' and wrapped around ], including ], ]es, ]s, ]s, ], and roasted ].<ref>{{cite book |author = Ghillie Basan|title = Classic Turkish Cookery |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=http://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=http://books.google.com/books?id=jae-AgAAQBAJ&pg=PT128|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=http://books.google.com/books?id=qT1BiqP20uUC&pg=PA293|date=2011|publisher=St. Martin's Press|isbn=978-1-4299-9050-9|pages=293–}}</ref> | '''Lahmacun''' ({{lang-hy|] ''lahmaǰun'' or ] ''lahmaǰo''}}; {{lang-tr|Lahmacun}} from {{lang-ar|لحم عجين}}, {{transl|ar|''laḥm ʿajīn''}}, short for {{script|Arab|لحم بعجين}}, {{transl|ar|''laḥm biʿajīn''}}, "meat with dough") is a round, thin piece of dough topped with minced meat (most commonly ] and ]) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with ''ayran'' or ''şalgam'' and wrapped around ], including ], ]es, ]s, ]s, ], and roasted ].<ref>{{cite book |author = Ghillie Basan|title = Classic Turkish Cookery |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=http://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=http://books.google.com/books?id=jae-AgAAQBAJ&pg=PT128|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=http://books.google.com/books?id=qT1BiqP20uUC&pg=PA293|date=2011|publisher=St. Martin's Press|isbn=978-1-4299-9050-9|pages=293–}}</ref> | ||
| It is sometimes also known as "Turkish pizza."<ref>{{cite book|author=Ad Backus, Jeroen Aarssen|title=Colloquial Turkish: The Complete Course for Beginners|url=https://books.google.com.tr/books?id=-WM8QKjdME0C&pg=PA309&lpg=PA309&dq=%22turkish+pizza%22+news&source=bl&ots=y4KXf8O64o&sig=P6rES2gEQVjAlwg6P78pX29kVbo&hl=tr&sa=X&ei=cPXxVPilHInpywOciIKIAQ&ved=0CFUQ6AEwCDge#v=onepage&q=%22turkish%20pizza%22%20news&f=false|date=2001|publisher=Routledge|isbn=978-0415157469|pages=309}}</ref><ref>{{Cite web|url=http://news.nationalpost.com/2014/10/24/bonnie-stern-how-to-make-sure-the-spice-is-right/|title=Bonnie Stern: How to make sure the spice is right|language=|date=24 October 2014|publisher='']''|accessdate=28 February 2015}}</ref><ref>{{Cite web|url=http://www.themoscowtimes.com/sitemap/free/2008/3/article/pashas-turkish-treats/361270.html|title=Pasha's Turkish Treats|language=|date=13 March 2008|publisher='']''|accessdate=28 February 2015}}</ref> | |||
| It is sometimes also known as "Armenian pizza." <ref>http://www.foodnetwork.com/recipes/george-duran/armenian-pizza-aka-lahmajoon-recipe.html</ref><ref>http://www.bostonglobe.com/lifestyle/food-dining/2012/04/17/short-order-armenian-market-bakery-armenian-pizzas-and-more/Ze9IZccUas9X9rUcV3lXxJ/story.html</ref> | |||
| ==See also== | ==See also== | ||
Revision as of 17:20, 28 February 2015
Lahmacun (Template:Lang-hy; Template:Lang-tr from Template:Lang-ar, laḥm ʿajīn, short for لحم بعجين, laḥm biʿajīn, "meat with dough") is a round, thin piece of dough topped with minced meat (most commonly beef and 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.
It is sometimes also known as "Turkish pizza."
See also
References
- Ghillie Basan (1997). Classic Turkish Cookery. Tauris Parke Books. p. 95. ISBN 1-86064-011-7.
- Allen Webb (2012). Teaching the Literature of Today's Middle East. Routledge. pp. 70–. ISBN 978-1-136-83714-2.
- Sally Butcher (2012). Veggiestan: A Vegetable Lover's Tour of the Middle East. Anova Books. pp. 128–. ISBN 978-1-909108-22-6.
- 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.
- Ad Backus, Jeroen Aarssen (2001). Colloquial Turkish: The Complete Course for Beginners. Routledge. p. 309. ISBN 978-0415157469.
- "Bonnie Stern: How to make sure the spice is right". National Post. 24 October 2014. Retrieved 28 February 2015.
{{cite web}}: Italic or bold markup not allowed in:|publisher=(help) - "Pasha's Turkish Treats". The Moscow Times. 13 March 2008. Retrieved 28 February 2015.
{{cite web}}: Italic or bold markup not allowed in:|publisher=(help)
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