Supposedly one of the best lahmacun restaurants in Kadıköy*, I’ve been eager to get a front row seat and try it for myself.
We were fortunate enough to score two outside seats with a view of the production as four men work diligently to serve cooked to order lahmacun.
From right to left, it all starts with the man on the right who flattens and shapes the dough. Next, the second man tops the dough with minced meat and spices. The third is in charge of the wood-oven. As soon as the crust is crispy he takes it out and hands them to the fourth, whose job is to brush off the excess flour on the bottom of the freshly, baked lahmacun and either package or serve on wooden boards.
These four man were constantly working in rhythm and within minutes, our hot, steaming lahmacun was served. There are only two types of lahmacun, normal or spicy, we opted for spicy, hence why they look dark red. The counter was equipped with fresh parsley, lemon wedges, dried chili flakes and sumac to add before rolling it up and enjoying.
I don’t like lahmacun is called “turkish pizza”. And until night I never made the connection. Yes, it is prepared like pizza in the sense that dough is being flattened, topped and baked in an oven. But it doesn’t have any sauce or cheese and that to me are two essential ingredients of calling something ‘pizza’.
*We give it an 8/10.
Borsam Taşfırın: Serasker Sk. No:78, Kadıköy