Thank you for choosing to make pide lahmacun as part of your dining experience. This web site was designed to offer our valued customers the opportunity to learn more about our wonderful restaurant and to welcome feedback about your dining experiences with us. Join us a delicious, middle eastern difference for lunch or dinner.– Tayfun Yilik Founder
Lahmacun (also lahmajoon and other spellings) is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, garlic, tomatoes, red peppers, and parsley, and spices such as chili pepper, paprika, and cinnamon, then baked.Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant.
Though it is sometimes described as Turkish pizza, Armenian pizza, or similar names, it has only in modern times been referred to as “pizza”, and it is of Middle Eastern rather than European origin. Furthermore, unlike pizza, lahmacun is not usually prepared with cheese and the crust is thinner.
Lahmacun is a popular dish in Armenia, where it is also called lamadjo; in Turkey (lahmacun), Lebanon and Syria (lahm bi ‘ajin)), Israel, and in Armenian, Turkish, and Arab communities worldwide.
Baklava (/bɑːkləˈvɑː, ˈbɑːkləvɑː/, or /bəˈklɑːvə/; Ottoman Turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine.
The pre-Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Iranian, Turkish and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, and Central Asia.