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{{Short description|Middle Eastern flatbread with minced meat}} |
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{{Infobox food |
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| name = Lahmacun (Lahmajun) |
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| image = File:Lahmacun.jpg |
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| caption = Lahmacun with salad |
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| alternate_name = Lahmajun, lahmajoun, lahm b'ajin, lahmajo, lahmajin, lahamagine, lahmatzoun |
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| country = |
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| region = ]<ref name= "Hybrid">{{Cite book |last=Bartu |first=Ayfer |title=Hybrid Urbanism: On the Identity Discourse and the Built Environment |date=2001 |publisher=] |isbn=978-0-275-96612-6 |editor-last=AlSayyad |editor-first=Nezar |page=154 |chapter=Rethinking Heritage Politics in a Global Context |chapter-url=https://books.google.com/books?id=6u3CRDloG-YC&pg=PA154}}</ref> |
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| creator = |
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| course = Main |
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| type = |
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| served = Warm |
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| main_ingredient = Minced meat, vegetables and herbs |
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| variations = |
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{{İçli Pide}} |
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'''Lahmacun''' ({{IPAc-en|,|l|A:|m|@|'|dZ|u:|n}} {{respell|lah|mə|JOON}}),{{efn|{{IPA|tr|lahma:'dʒun|tr|Lahmacun-tr.ogg}}; {{langx|ar|لحم بعجين|laḥm bi-ʿajīn|lit=meat with dough}}}} '''Lahmajun''', or '''Lahmajo''' ({{langx|hy|լահմաջո}}),<ref name="pw" /> is a Middle Eastern ] topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including ], ], ], red peppers, and ], flavored with spices such as chili pepper and paprika, then baked.<ref name="Alkan 2016">{{cite news |last=Alkan |first=Sena |title=A delicious, fresh experience: try lahmacun |url=https://www.dailysabah.com/food/2016/11/19/a-delicious-fresh-experience-try-lahmacun |date=19 November 2016 |quote=The true origin of lahmacun is a mystery... |access-date=16 January 2020 |work=Daily Sabah}}</ref> Lahmacun is often wrapped around vegetables, including ], tomatoes, ], onions, lettuce, parsley, and roasted ].<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–}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</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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Originating from the ],<ref name= "Hybrid"/> lahm bi ajeen or lahmacun is a popular dish in ] and ].<ref name="Marks1999" /><ref>{{Cite book |last1=Dmitriev |first1=Kirill |url=https://books.google.com/books?id=MUKyDwAAQBAJ&pg=PA24 |title=Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond |last2=Hauser |first2=Julia |last3=Orfali |first3=Bilal |date=2019-09-24 |publisher=] |isbn=978-90-04-40955-2}}</ref> In the Levant it is part of a series of foods called, collectively, ] - flatbreads with toppings. It is also sometimes referred to as "'''Lebanese pizza'''".<ref>{{Cite book |last=Amari |first=Suad |url=https://books.google.com/books?id=CEgTLm2-hHMC |title=Cooking the Lebanese Way |date=2003-01-01 |publisher=Lerner Publications |page=46 |isbn=978-0-8225-4116-5 |language=en}}</ref> It is also very popular in ]<ref name=Helstosky2008 /><ref name=pw /> and ].<ref name="Helstosky2008" /> It is sometimes described as "'''Armenian pizza'''",<ref name=smithsonian>{{cite news |title='Armenian Pizza' Is the Comfort Food You Didn't Know You Were Missing (Recipe) |url=https://www.smithsonianmag.com/travel/armenian-pizza-comfort-food-you-didnt-know-you-were-missing-recipe-180967676/ |quote=No one knows for certain whether lahmacun's roots lie in Armenia, 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... |access-date=16 January 2020 |work=Smithsonian Magazine}}</ref> or "'''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=]|date=4 April 2015}}</ref> or similar names due to its shape and superficial similarity. However, unlike pizza, lahmacun is not usually prepared with cheese<ref name="Helstosky2008">{{cite book |author=Carol Helstosky |url=https://books.google.com/books?id=CZbxAQAAQBAJ&q=popular+in+Turkey%2C+Armenia |title=Pizza: A Global History |date=2008 |publisher=Reaktion Books |isbn=978-1-86189-630-8 |location=London |pages=59–}}</ref> and the crust is thinner.<ref>{{cite book |title=The Routledge Handbook of Mobilities |date=10 January 2014 |publisher=Routledge |isbn=978-1-317-93412-7 |url=https://books.google.com/books?id=LpX7AwAAQBAJ&pg=PT519 |access-date=16 January 2020}}</ref> In Lebanon, Syria, and Palestine it is also known as "sfiha" ({{langx|ar|صفيحة|ṣafīḥa}}, {{lit|thin plate|sheet}}). |
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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> |
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== Etymology and terminology == |
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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> |
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The name entered English from ] {{lang|tr|lahmacun}}, pronounced ''lahmajun'', and from ] {{langx|hy|Լահմաջո|label=none}} ({{transliteration|hy|lahmajo}}), both derived from ] {{lang|ar|لحم بعجين}} ({{transliteration|ar|laḥm ʿajīn}}, {{transliteration|ar|laḥm bi-ʿajīn}}), meaning "meat with dough".<ref name="American Heritage Dictionary">{{cite web|publisher=]|access-date=2020-01-07|title=Entry: lahmacun|url=https://ahdictionary.com/word/search.html?q=lahmacun|website=American Heritage Dictionary}}</ref><ref name="Marks 2010" /><ref name="Marks1999">{{cite book|last=Marks|first=Gil|title=The World of Jewish Cooking|url=https://books.google.com/books?id=Ux2lGKCKVPYC&q=Lahamagine&pg=PA37|year=1999|publisher=Simon and Schuster|location=New York|isbn=978-0-684-83559-4|page=37}}</ref> |
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== History == |
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Flatbreads in the Middle East have been cooked in '']s'' and on metal frying pans such as the '']'' for thousands of years.<ref name="Marks 2010">{{cite book|first1=Gil|last1=Marks|title=Encyclopedia of Jewish Food|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1080|publisher=HMH|date=17 November 2010|isbn=978-0-544-18631-6|via=Google Books}}</ref> They have been used to wrap meat and other foods for convenience and portability. However, until the wider adoption in ] times of the large ]s, flatbreads stuffed or topped with meat and other foods were not baked together, cooking the bread and the topping at the same time. A variety of such dishes, such as '']'' and '']'', became popular in countries formerly parts of the ], especially Turkey, Armenia, Lebanon and Syria. A thin flatbread, topped with spiced ground meat, became known as ''lahm b'ajin'' (meat with dough), shortened to ''lahmajin'' and similar names.<ref name="Marks 2010" /><ref name="Marks1999" /> |
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According to Ayfer Bartu, lahmacun was not known in Istanbul until the mid-20th century.<ref>{{cite book|first1=Ayfer Suna|last1=Bartu|title=Reading the Past: The Politics of Cultural Heritage in Contemporary Istanbul|page=149 |publisher=University of California, Berkeley|date=1997 |quote=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.}}</ref> Bartu says that before the dish became widespread in Turkey after the 1950s, it was found in Arab countries and the southern regions of Turkey, around ] and ].<ref name="Hybrid"/> |
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== Variations == |
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*], includes garlic<ref name = "mahir"/> |
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*], includes onion<ref name = "mahir">{{cite book |last1=Mahir |first1=Hasan |title=Geziantep: Gaziantep gezi notları |date=3 March 2008 |page=148 |language=tr}}</ref> |
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*] ({{langx|tr|Halep işi lahmacun}}), includes garlic, onion, and ]<ref>{{cite web |title=Halep işi lahmacun tarifi |url=https://www.hurriyet.com.tr/lezizz/halep-isi-lahmacun-tarifi-41670434 |website=Hurriyet |date=24 November 2020 |access-date=24 September 2023 |language=tr}}</ref> |
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== Controversy == |
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Due to the hostile nature of the ], the opening of Armenian restaurants serving the food in ] was met by some protests.<ref name=pw>{{cite news|last1=McKernan|first1=Bethan|title=A 'pizza war' has broken out between Turkey and Armenia|url=https://www.independent.co.uk/news/world/middle-east/pizza-war-breaks-out-between-turkey-and-armenia-a7383471.html|access-date=10 December 2016|work=The Independent|date=27 October 2016}}</ref><ref>{{Cite web|url=https://www.kapsamhaber.com/mutfak/lahmacun-kimin-h36088.html|title=Lahmacun Kimin?|website=kapsamhaber.com/|language=tr|access-date=2018-12-10}}</ref> In March 2020, ], an American socialite and media personality of Armenian heritage, posted a video on her Instagram saying "Who knows about lahmacun? This is our Armenian pizza. My dad would always put string cheese on it and then put it in the oven and get it really crispy." This sparked outrage among Turkish social media users, who lashed out at her for describing lahmacun as Armenian pizza.<ref>{{Cite web|url=https://english.alaraby.co.uk/news/kim-kardashian-faces-backlash-after-calling-lahmacun-armenian-pizza|title=Kim Kardashian faces Turkish backlash after calling lahmacun 'Armenian pizza'|date=27 March 2020}}</ref> |
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==See also== |
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==See also== |
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{{portal|Food}} |
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{{portal|Food}} |
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==References== |
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==Notes== |
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{{notelist}} |
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== References == |
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{{Commons category|Lahmacun}} |
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{{Commons category|Lahmacun}} |
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{{reflist}} |
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{{reflist}} |
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{{Flatbreads}} |
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{{Cuisine of the Levant}} |
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{{Cuisine of Armenia}} |
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{{Jewish baked goods}} |
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{{Cuisine of Lebanon}} |
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{{Cuisine of Turkey}} |
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{{Cuisine of Turkey}} |
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{{Food-stub}} |
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According to Ayfer Bartu, lahmacun was not known in Istanbul until the mid-20th century. Bartu says that before the dish became widespread in Turkey after the 1950s, it was found in Arab countries and the southern regions of Turkey, around Urfa and Gaziantep.