Lahmacun means dough with meat in and it was originated in the Levantine region people who spoke Aramaic and it passed on the language Arabic and it could be traced back to Syria. It got popular in the entire Middle East in the Ottoman Empire period.


Lahmacun has two traditional recipes in Turkish cuisine. One is the Urfa variant and another is the Antep variant. These two kitchens are amazing different variations of usage of ingredients in kebaps and other food that they make such as Lahmacun. Onion is used in Urfa for lahmacun and garlic is used in the Antep region.

Traditional Turkish Cuisine: Lahmacun with minced beef or lamb meat, paprika, tomatoes, cumin spice, on rustic wooden table background.

Lahmacun is widely popular not just in Middle East. There is a dish called Empanada Arabe in Argentina. Empanadas have their origins in Galicia (Spain) and Portugal. They first appeared in Medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520 mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food. It is believed that empanadas and the very similar calzones are both derived from the Arabic meat-filled pies, samosas.

Pronunciation of Lahmacun

Lahmacun has a tingly sound because of usage of “j” and empathizing “h” in the pronunciation gives the food an ultimate boost to be recognizable. Instead of calling it Turkish Pizza to be recognized Lahmacun (Lahmajoon) sounds way cool in its way. People believe in Lahmacun today’s internet age.

Lahmacun is very recognized by our beloved singer Ibrahim Tatlises because of his Lahmacun chains.

References:

http://www.majuraps.act.edu.au/majp_-_administration?a=173358

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