Don't Make Pizza, Make Lahmacun Instead 

Do you like Turkish food? Which other Turkish dishes should I cover? 🇹🇷🦃 Thank you HexClad for sponsoring this video! Get 10% off with promo code ANDONG at hexclad.com/andong

Andong made a Flammkuchen video a few years back. Now a follow up with a lahmacun video. Makes me wonder what kind of other "pizza-likes" are out there that deserve an own video. Yo Andong, we need a new series from you 😊 After you make a dumpling series of course 😂

Ah yes, Hexclad. I had one of their pans and the coating literally flaked off after two weeks. Hope they pay you well.

In my personal opinion Hex-clad pans are overpriced, and the marketing is misleading. You can easily search around the net for some reviews to see this. For the price of a single hex-clad pan you can get a good quality stainless steel pan and a good quality non-stick pan. Hex-clad also does not offer a life-time warranty. I quote what hex-clad themselves are saying. "HexClad cookware has a lifetime warranty against manufacturer's defects. Damage occurring from improper use, including but not limited to excessive heat, abuse, neglect, improper storage, misuse of sharp utensils, improper cleaning or lack of seasoning, is not covered by our lifetime warranty." In other words, any damage caused to the pan that hex-clad doesn't deem to be "manufacturing defects" won't be covered by the warranty.

As a Turk, this looks legit. You studied well and executed perfectly , ty

I had never heard of Lahmacun before. I had some last night at a Turkish restaurant with my friend who used to live in Turkey, and now I find this video in my feed!

the original recipe from Damascus 1 kg tomato 1 kg onion 1 cup of pomegranate syrup 1 kg beef meat 200gm sheep fat salt and paper( NO OTHER SEASONING)

Due to influence from lebanese culture, in Brazil this is known as a "Sfiha" (Portuguese: Esfiha). More specifically, an open faced one (esfiha aberta). They can also be closed, and in this case triangle shaped (esfiha fechada). Here they are usually way smaller, the size of a drink coaster. Of course, as everything in Brazil, you can have multiple variations for the toppings: cheese, sausage, meat, sometimes lamb.

In the Netherlands, we top the lahmacun with veggies, loads of kebab meat, cheese and garlic sauce and then wrap tight in aluminium foil. It's a perfect 1000 kcal drunk snack. :p

I am always glad when people are introduced to the glorious taste of lahmacun, especially different regional variations. The lahmacun i had in Istanbul was way different then the lahmacun i ate in Kayseri

I used to love getting it when I visited friends in the Old City in Jerusalem. The Armenian bakery there was heavenly! Never had any, anywhere, that was better!

You can take whatever sponsors you want, but you should be careful not to lose your credibility by reading copy that sounds like personal endorsements.

I first tried this dish when an Armenian family moved into a house down the street from me and they threw a neighborhood house warming party. They had this, harissa, and traditional Armenian foods like Dzhash and Topik. Amazing food.

why didnt you use hexclad pans if they are so good?

We were introduced to lahmacun several years ago, but not as a Turkish dish. Lahmacun is a popular Middle Eastern dish and we came to it when our daughter's then boyfriend, whose family was from the Middle East, introduced us to it.

My ancestors from Gaziantep cried a little bit. Don't tell them but I'll try adding green olives. Great idea! 🤭

Great video! I also enjoyed the automatic subtitles, which told me about Love Machine, Lava Tune, and Last Match On.

Nah hexclad is wack, that "lifetime warranty" is gonna be stretched real thin because those things don't last a few weeks of everyday use. Abysmal products, seriously

This is just too addictive, it’s the kind of dish you’ll eat once for the first time and then want it everyday for the next month 😂

Oh was not expecting the pan-macun which I made back in college. Also wonderful representation of a classic Turkish stable. Wonderful as always.

Its a very good recipe Andong, thank you for this. However i must say lahmacun is not a turkish dish and i say this as a Turk. Lahmacun is an Arabic dish. in fact my mother once told me she never even knew about the lahmacun until she was in her teens. We're from aegean side of the country which is where a lot of turkic etnicity people lives. If you want to explore a real turkish recipe i recommend look for Turkish Pita. Now pita as a name may sound like that circular flat bread, which is popular in greek and arabic cultures. However Turkish style pita (aka. Pide) is completely different and in my opinion is way tastier than lahmacun. It is that oblong shape bread with toppings on it.

Saw this food on Anthony Bourdain's show about 10 years ago and could never find the episode again. About 4 years ago I finally found the name of the dish and have been wanting to make it ever since. Thanks for the recipe, it's been a long time coming for me.

I used to live near Turmstraße/Alt Moabit, which I've seen in the background of some of your videos, and one of the döner places by the station exit was my introduction to lahmacun, as well as sujuc. One of the culinary turning points in my life. Good stuff!

@mynameisandong I often make flat bread (etc) in a frying pan and to insure a bit of crunch on the top part I fry one side to my liking then flip it, top it, and finish it off. The best of both worlds for a half a minute of extra work. Love Learning about new Turkish foods, one of my favorite cuisines. Jim a Yank in Mexico

I've had Turkish food before but not lahmacun. I first saw a recipe for this on Refika's Kitchen a few years ago, little while B.C. Been wanting to try it ever since. And seeing it done in a frying pan, I'd go with this method. I'm surprised the pan method didn't make the crust soggy, though.

Kim Kardashian commented on Lahmacun as "Armenian Pizza" and there was media shitstorm by the Turkish media over it.

Everytime I saw this available in Berlin and Dresden it was always "Turkishes Pizza" The one I got in Dresden across the road from the hostel I was staying at was rolled up and looked almost like an open ended burrito. It was still tasty. I learned what the real name was (Lamacun) and tried to find it locally and only one place sold it and it was *wildly* different. Cant wait to jump the pond again to enjoy the Berlin street foods.

_"…we simply using a heated non-stick pan"_ (ignoring his sponsored Hexclad pan *bg* )

I love Turkish food, but I think it would have been good to mention this dish is not a traditional "Turkish" dish. It's very popular in Turkey and they're great at making it. But it comes from the Levant region, it's Turkish name is also based off the Arabic word (or sometimes there are similar flatbreads called sfiha).

As an Arab, this isn't Turkish. This is levantine. Lahmacun is literally arabic for "meat in dough" It means nothing in turkish

Lahmacun is arabic lahm = meat acun (ajen) = dough. So it is simply meat with dough

Hahah video is sponsored by hexclad but andong uses a usual non-stick pan 😂. Love it!

Nice! Thanks! I love Lahmacun, have to try it myself! But no hurry. Luckily I live in Duisburg, which has also a large number of people with Turkish roots, so it is commonly available. :)

My friends and I made some a while ago and for the vegetarian one we used some smoked tofu I had laying in the fridge. Tasted really good.

There is no real reason to use nonalcoholic beer for yeasted dough. Not only will any alcohol in the beer cook off long before the bread is finished cooking, a byproduct of yeast is the production of alcohol in the bread itself. Again it cooks off during cooking, but there is a reason bakers used beer barm for their bread.

I make Naan pizza almost every week. Similar to this but the dough is waaaay better.

As a young teen my sister was dating an Armenian guy and he gave us a frozen 20 pack of these which he called Armenian pizza. I've recently started looking around at where I could buy them in my rural town in the US. I guess at least I have a good recipe to try out now.

The pan fry version should also work with dry yeast and sugar instead of beer: The dough is very similar to Greek pita bread that is baked in a pan.

this sound corn-hoggery that starts at 2:20 is AMAZIN.. lime lime juice on a lahmacun

Getting sponsored by a company, and then not using their pans to finish off your pan-baked lahmacun?

Where is my 'History of Lahmacun' section?

You need to add oil, which is the most essential ingredient in this. :) It makes you able to easily spread it, like salsa almost, as it's very chunky and doesn't caramelize as much without the oil. You want to be able to spread it with a spoon, not your fingers. Looks great tho! I love the extras you added

what a coincidence that i just bought a lahmacun (after like 5 years or so) from my Dönerbude downstairs, get to my flat and bäms, Lahmacun video from Andong. What a perfect timing xD

yeas boi... just the video i needed we got an ooni and make flammkuchen and pizza and the quick dough + pan is so smart for a faster meal you can make the dough, clean up, prep while its rising and be done in 1hour

I have made this, here are my notes: 1. Dough - 10/10, easy to make, flavourful, crispy. I may have used regular alcoholic beer to drink the rest with my lahmacun, will not confirm or deny. I will definitely try this dough and this method with other toppings. 2. Filling - also very good, but 9/10, will cut down on cumin a bit next time as it gave a very slight bitter aftertaste. 3. Dough/filling ratio - so, I have rolled my dough as thinly as I could, but still my flatbreads were smaller than Andong's. I would say that this dough recipe yielded 6 flatbreads but the filling yielded 10. Will be making a second batch of dough to finish the filling. Luckily, it can sit it the fridge for a couple of days without any issues. 4. Overall experience - wonderful, I never thought I could whip up lahmacun for breakfast and be transported to Turkey in like 15 minutes. And the kitchen smells so good. Thank you! ❤

Hello, small suggestion for the pan-version. For those with an oven, they could finish it by broiling them just a minute or two for a crispy top.

This felt like Déjà vu, only to realize you actually haven't made one yourself in the previous video, but I made one soon after watching that. Such an underappreciated delight indeed. Thanks for introducing me to it.

put them in a pan to get the bottom crust then finish them of in a air fryer. game changing!

Since i like mine spicy, i used kebab meat mix, sumac and then salsa. If I want it extra spicy, i add Nando's medium sauce&chili flakes to the salsa mix.

almost there, but still in search of pour-able flat bread "dough" for stove top pan "pizza" experience so I dont have to star the oven, or even roll it out when I wanna snack :D

Recipe for pickled sumac onions please... If you could do a quick version as well it would be greatly appreciated. Vielen Dank, Andong!

Loved the plant-based option. Gonna try that once I get my weight down a bit more.

"Don't call it a pizza!" The Dutch "Oops, too late!" We call it a Turkish pixza. Well, the Turkish immigrants who came to The Netherlands did and we love it.

Make pastitsio next. It's the way more popular brother dish of moussaka here in Greece! More people make it than moussaka

I’m thankful you made this video. Ever since I saw Anthony Bourdain eat this made me want it but I got a lot of confusing recipes. Will try yours.

Spreading the topping under a layer of plastic wrap makes it a lot cleaner and a lot more even, though it does produce a bit of trash, just reuse the sheet for all the pieces. (This is less plastic waste than a cap off a bottle.)

German currently homesick. lamacun just sits together with Döner in my heart. (Also Gulasch and Some Potato stews XD)

I thought this was Armenian? In Montreal we got a few Lahmajoun places.

6:04 starting point

If you do the pickling video there is a question that I had on my mind for a long time: Can you reuse the brine and will it make a difference to the taste 🤔

it's not turkish it's middle eastern. The name of the dish is in Arabic lahem = meat, agin = doe (meat in doe).

Sehr lecker! Kleine Ergänzung: 1. Statt Fleisch gehen sehr gut gekochte Berglinsen. 2. Ich habe den Hefeteig auf drei verschiedene Arten zubereitet: Ofen, Pfanne und Airfryer. Ofen und Pfanne kaum ein Unterschied. Beim Airfryer allerdings kommt die Sauce geschmacklich deutlich kräftiger rüber. Meine Empfehlung ist also der Airfryer: Ein wenig schneller geht es auch. Danke für das schöne Rezept.

And how about using normal alcoholic beer instead? And yeah, please make a pickeled onion recepie! 🙏

Saturday morning (8 oclock) hearing "ground cumin, also known as the essence of sweat" is not the right time to hear these words in that order.

Two questions, please. One: can I use alcoholic beer (it's what I have in the house). Two: what plant based meat substitute can I use (we're vegetarians). Thanks so much!

Lahmacun is as turkish as pizza is american

Das Osmanische Reich war ein Staat mit vielen Völkern. Er bestand vom 13. Jahrhundert bis zum Jahr 1923. Zu ihm gehörte nicht nur die heutige Türkei: Auch Arabien, der Norden Afrikas und der Südosten Europas waren lange Zeit „osmanisch“. Türkei Türkei gibt es seit 1923

Lahmacun is all nice, but there is nothing like a yufka but instead of a common wheat wrap you use a lahmacun.

alcohol vaporizes anyway, you could use any beer. and yeah i'm also turkish and this turned out to be better than expected. for the next time i dare you to try out "tantuni"

I feel like you could get the best of both worlds by first cooking it in the pan, and then putting it under a broiler/grill for a minute or so to add some crisp to the top.

How about making them in the pan and then roast the top with the grill in your oven?

Anything from your original recipe that you would still add to the meat if you have a jar of Turkish chili paste that you don’t want to waste?

It looks so delicious! Thanks for the inspo!

Du hast mal wieder einen rausgehauen. Top Video, tatsächlich auch top Sponsor! Hope you go viral again!

I just recreated it thanks to you. Now I'm eating the 3rd and still can't stop... ❤

Andong there is a reason you use beer with out alcohol ? Cuz as I know the alcohol get evaporates pretty quickly (like in 50 degrees C or so ) so it’s can work with evaporates or you use non alcoholic for a reason?

Very nice recipe! And of course we want the recipe for the pickles!

We call it “Lahm bi ajin” in Arabic, it means meat in dough.

I just bought the ingredients, my dough is rising as we speak and the 'meatsauce' is blended and ready to go. I can tell you already, I'm never buying frozen lahmacun again!

Wo hast du denn die durchsichtigen Becher mit Deckel her, wo du den Teig drin ruhen lässt?

I grew up eating these by smearing plain yoghurt on them and then rolling them up. Is that not done anywhere else?

I'm interested in the sumac onion recipe. I love pickled red onions already, but having them with sumac sound fantastic.

I'm still going to make pizza at home. This looks really tasty, but it would be a challenge in my kitchen (I keep kosher, and I don't have a suitable skillet or oven tiles designated for meat).

Lahmacun! My favorite is at Kolyu in Frankfurt. I always get that and a Doner whenever I'm in town.

@mynameisandong Do you know Nimet Sofrasi in Wedding? One of my favorite lunch places near the office and one of the best Lahmacun.

I am definitely making this!

i really need to start making more "quick dough" using old beer and baking powder. i have so much old, cheap beer sitting around.

Why didn't you just make the same yeasted dough for the stove-top version?

I need a recipe for the pickled onions!

I love Lahmacun to death. It's a regular dish on our family. I enjoy my Lahmacun with some salad, onions, Tzatziki and a bit of Sambal. Sometimes i put some grilled Adana on it, too. Slap those on the Lahmacun, roll it up and...chef's kiss. Super delicious !

So in lots of places with a large Turkish population this is called "Turkish pizza". So yeah we will call it a pizza

Does Hexclad contain Teflon? Teflon kills birds at very low temps so we can't use it.

I understand the ad of Hexclad here, but lets get real. Nothing, and I mean NOTHING beats cast iron or carbon steel cookware without any actual coatings. Those work for decades vs. coated pans that can wear out rather swiftly. But to the actual recipe - I will try the Lahmacum at some point. I need to milden the sauce so that our kids will enjoy it as well. They're not used to quite spicy meals.

bro had an ad for hexclad then didn't use their pan in the recipe

just use a Sandwichmaker instead of a pizza oven

I am definitely trying olives in the meat mix.. Great idea.. Perfect lahmacun!!!😋😋

Awesome! Making these for dinner tonight.

The way you say the word it sounds more like "lahmaçun" (hard "ç"), but the word is "lahmacun" (soft "c").

OK I am writing this down, throw in your whole fridge in a food processor for a sauce...

Did you do the quick dough in the oven instead of in the pan? I was surprised to hear the pan didn't make for a somewhat soggy, or at the very least more moist crust, because of the steaming effect I saw in the video. Oven would be closer to a pizza oven perhaps and would provide more browning of the crust as well so would be curious to try that as well. Great video!