The Original Flatbread: Lahmacun

Thin flatbread topped with spiced minced meat, baked in a stone oven

Lahmacun is a very thin round of dough topped with spiced minced lamb or beef, tomatoes, onions, garlic, sumac, and paprika, then baked in a traditional stone oven heated to over 500°F. It cooks in two to three minutes: the base crisps while the meat topping stays moist. Calling it Turkish pizza annoys people who know better, since the flatbread tradition is far older than pizza and eaten differently too. You roll it up with fresh herbs and a squeeze of lemon and eat it hot, straight from the oven. Locals rarely stop at one.

🌿 Good to know

Lahmacun is cheap, quick and everywhere, from simple kebab houses to famous restaurants, and is often eaten as a starter before kebab.

What it is

  • The flatbread: very thin dough topped with minced meat, tomato, pepper, onion and spices, baked in a stone oven.
  • How to eat it: squeeze lemon, add parsley and onion salad, roll it up and eat with your hands.
  • Southeastern roots: the best-known styles come from cities like Gaziantep and Urfa.

Where to try it

  • Kebab houses (kebapçı) everywhere in the city
  • Fatih and Aksaray for southeastern-style restaurants
  • Kadıköy for regional Anatolian cooking

Tips

  • Order it with ayran.
  • It is not ‘Turkish pizza’: it is thinner, crispier and rolled up.
  • Ask for ‘acılı’ if you want it spicy.
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More Istanbul street food

Hungry for more? See the Istanbul guide for more dishes, or explore the food streets of Kadıköy. A guided food tour is the easiest way to taste many dishes in one afternoon.

Lahmacun: frequently asked questions

What is lahmacun?

A very thin flatbread topped with spiced minced meat, tomato and peppers, baked in a stone oven and eaten rolled up with lemon and parsley.

Is lahmacun the same as pide?

No. Pide is thicker, boat-shaped and has many toppings; lahmacun is thin and round.

How many lahmacun should I order?

As a meal, most people eat two; as a starter, one.

Photos: Benoît Prieur, CC0; Rainer Zenz, CC BY-SA 3.0, via Wikimedia Commons

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