{{Short description|Middle Eastern flatbread with minced meat}} {{Infobox food | name = Lahmacun | image = File:Lahmacun.jpg | caption = Lahmacun with salad | alternate_name = ''Lahmadjoune'', ''Lahmajun'', ''lahmajoun'', ''lahm b'ajin'', ''lahmajo'', ''lahmajin'', ''lahamagine'', ''lahmatzoun'' | country = | region = Levant<ref name= "Hybrid">{{Cite book |last=Bartu |first=Ayfer |title=Hybrid Urbanism: On the Identity Discourse and the Built Environment |date=2001 |publisher=Greenwood Publishing Group |isbn=978-0-275-96612-6 |editor-last=AlSayyad |editor-first=Nezar |page=154 |chapter=Rethinking Heritage Politics in a Global Context |chapter-url=https://books.google.com/books?id=6u3CRDloG-YC&pg=PA154}}</ref> | creator = | course = Main | type = | served = Warm | main_ingredient = Minced meat, vegetables and herbs | variations = }} '''Lahmacun''',{{efn|{{IPAc-en|,|l|A:|m|@|'|dZ|u:|n}} {{respell|LAH|mə|JOON}}, {{IPA|tr|lahmaːˈdʒun|lang|Lahmacun-tr.ogg|small=no}}; {{langx|ar|لحم بعجين|laḥm bi-ʿajīn|lit=meat with dough}}.}} '''''lahmajun''''' or '''''lahmajo'''''{{efn|{{langx|hy|լահմաջո}}.<ref name="pw" />}} is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs such as onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked.<ref name="Alkan 2016">{{cite news |last=Alkan |first=Sena |title=A delicious, fresh experience: try lahmacun |url=https://www.dailysabah.com/food/2016/11/19/a-delicious-fresh-experience-try-lahmacun |date=19 November 2016 |quote=The true origin of lahmacun is a mystery... |access-date=16 January 2020 |work=Daily Sabah}}</ref> Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant.<ref name="Ghillie Basan 1997 95">{{cite book |author = Ghillie Basan|title = Classic Turkish Cookery |url=https://books.google.com/books?id=Xb62ZJMNVBwC&pg=PA95|page= 95 |date = 1997 | publisher=Tauris Parke Books |isbn =1-86064-011-7}}</ref><ref>{{cite book|author=Allen Webb|title=Teaching the Literature of Today's Middle East|url=https://books.google.com/books?id=bIusAgAAQBAJ&pg=PA70|date=2012|publisher=Routledge|isbn=978-1-136-83714-2|pages=70–}}</ref><ref>{{cite book|author=Sally Butcher|title=Veggiestan: A Vegetable Lover's Tour of the Middle East|url=https://books.google.com/books?id=5JG_CAAAQBAJ&pg=PT142|date=2012|publisher=Anova Books|isbn=978-1-909108-22-6|pages=128–}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref>{{cite book|author1=Jeff Hertzberg, M.D.|author2=Zoë François|title=Artisan Pizza and Flatbread in Five Minutes a Day|url=https://books.google.com/books?id=qT1BiqP20uUC&pg=PA216|date=2011|publisher=St. Martin's Press|isbn=978-1-4299-9050-9|pages=216–218}}</ref>
Originating in the Levant region of West Asia,<ref name= "Hybrid"/> where it is traditionally known by its Arabic name '''''lahm bi ʿajīn''''' ("meat with dough").<ref>Nawal Nasrallah, ''Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine'', Equinox Publishing Ltd, 2018 – a scholarly cookbook and food history that discusses ''laḥm bi-ʿajīn'' as a traditional Levantine meat flatbread.</ref> Lahm bi ajeen or lahmacun is a popular dish in Lebanon and Syria.<ref name="Marks1999" /><ref>{{Cite book |last1=Dmitriev |first1=Kirill |url=https://books.google.com/books?id=MUKyDwAAQBAJ&pg=PA24 |title=Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond |last2=Hauser |first2=Julia |last3=Orfali |first3=Bilal |date=2019-09-24 |publisher=Brill |isbn=978-90-04-40955-2}}</ref>
Variants of lahmacun are also common in Armenia and Turkey.,<ref name="Helstosky2008" /><ref name="pw" /> where the dish became popular in local cuisines.<ref name="Helstosky2008" /> In English, it is sometimes referred to as "'''Armenian pizza'''",<ref name="smithsonian">{{cite news |title='Armenian Pizza' Is the Comfort Food You Didn't Know You Were Missing (Recipe) |url=https://www.smithsonianmag.com/travel/armenian-pizza-comfort-food-you-didnt-know-you-were-missing-recipe-180967676/ |access-date=16 January 2020 |work=Smithsonian Magazine |quote=No one knows for certain whether lahmacun's roots lie in Armenia, or elsewhere in the Middle East. "The race to find where these ancient foods originated is not fruitful territory," cautioned Naomi Duguid, author of Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. After all, meat-enhanced flatbreads are ubiquitous throughout the region...}}</ref> or "'''Turkish pizza'''",<ref>{{cite web |date=4 April 2015 |title=Turkish flatbread lahmacun – just don't call it pizza |url=https://www.scmp.com/magazines/post-magazine/article/1753389/turkish-flatbread-lahmacun-just-dont-call-it-pizza |publisher=South China Morning Post}}</ref> because of its round shape and superficial similarity to pizza, though it traditionally contains neither cheese nor tomato sauce and is made with a thinner crust.<ref>{{Cite web |last=Karadsheh |first=Suzy |date=2018-10-09 |title=Easy Lahmacun Recipe (Turkish Pizza) |url=https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/ |access-date=2026-05-17 |website=The Mediterranean Dish |language=en-US}}</ref><ref name="Helstosky2008">{{cite book |author=Carol Helstosky |url=https://books.google.com/books?id=CZbxAQAAQBAJ&q=popular+in+Turkey%2C+Armenia |title=Pizza: A Global History |date=2008 |publisher=Reaktion Books |isbn=978-1-86189-630-8 |location=London |pages=59–}}</ref><ref>{{cite book |title=The Routledge Handbook of Mobilities |date=10 January 2014 |publisher=Routledge |isbn=978-1-317-93412-7 |url=https://books.google.com/books?id=LpX7AwAAQBAJ&pg=PT519 |access-date=16 January 2020}}</ref>
== Etymology and terminology == {{Wiktionary}} The name had entered English from Turkish {{lang|tr|lahmacun}}, pronounced ''lahmajun'', and from Armenian {{langx|hy|Լահմաջո|label=none}} ({{transliteration|hy|lahmajo}}), both derived from Arabic {{lang|ar|لحم [بـ]عجين}} ({{transliteration|ar|laḥm [bi-]ʿajīn}}), meaning "dough [with] meat".<ref name="American Heritage Dictionary">{{cite web|publisher=Houghton Mifflin Harcourt|access-date=2020-01-07|title=Entry: lahmacun|url=https://ahdictionary.com/word/search.html?q=lahmacun|website=American Heritage Dictionary}}</ref><ref name="Marks 2010" /><ref name="Marks1999">{{cite book|last=Marks|first=Gil|title=The World of Jewish Cooking|url=https://books.google.com/books?id=Ux2lGKCKVPYC&q=Lahamagine&pg=PA37|year=1999|publisher=Simon and Schuster|location=New York|isbn=978-0-684-83559-4|page=37}}</ref> The names ''lahmajin'' and ''sfiha'' are often used interchangeably to refer to certain foods.<ref name="asadi" /><ref name="newarab2021"> {{cite news |title=المطبخ السوري... أتراك يرحبون باللاجئين ويخشون أطعمتهم |url=https://www.alaraby.co.uk/society/%D8%A7%D9%84%D9%85%D8%B7%D8%A8%D8%AE-%D8%A7%D9%84%D8%B3%D9%88%D8%B1%D9%8A-%D8%A3%D8%AA%D8%B1%D8%A7%D9%83-%D9%8A%D8%B1%D8%AD%D8%A8%D9%88%D9%86-%D8%A8%D8%A7%D9%84%D9%84%D8%A7%D8%AC%D8%A6%D9%8A%D9%86-%D9%88%D9%8A%D8%AE%D8%B4%D9%88%D9%86-%D8%A3%D8%B7%D8%B9%D9%85%D8%AA%D9%87%D9%85 |access-date=12 February 2026 |work=The New Arab |date=2021 |language=ar |trans-title=Syrian cuisine... Turks welcome refugees but fear their food}} </ref><ref> {{cite news |title=طهاة يضيفون مفاهيم جديدة إلى المطبخ الفلسطيني |url=https://www.omandaily.om/%D9%85%D9%86%D9%88%D8%B9%D8%A7%D8%AA/na/%D8%B7%D9%87%D8%A7%D8%A9-%D9%8A%D8%B6%D9%8A%D9%81%D9%88%D9%86-%D9%85%D9%81%D8%A7%D9%87%D9%8A%D9%85-%D8%AC%D8%AF%D9%8A%D8%AF%D8%A9-%D8%A5%D9%84%D9%89-%D8%A7%D9%84%D9%85%D8%B7%D8%A8%D8%AE-%D8%A7%D9%84%D9%81%D9%84%D8%B3%D8%B7%D9%8A%D9%86%D9%8A |access-date=12 February 2026 |work=Oman Daily |date=4 August 2022 |language=ar |trans-title=Chefs are adding new concepts to Palestinian cuisine.}} </ref>
The word {{tlit|tr|lahmacun}} is attested in Evliya Çelebi's ''Seyahatnâme'' from the 17th century, according to Sevan Nişanyan, it is the oldest Turkish-language use of the word.<ref>{{cite news |title=lahmacun |url=https://www.nisanyansozluk.com/kelime/lahmacun |access-date=26 April 2026 |work=Nişanyan Sözlük |language=tr}}</ref>
== History == Flatbreads in the Middle East have been cooked in ''tandoors'' and on metal frying pans such as the ''tava'' for thousands of years.<ref name="Marks 2010">{{cite book|first1=Gil|last1=Marks|title=Encyclopedia of Jewish Food|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1080|publisher=HMH|date=17 November 2010|isbn=978-0-544-18631-6|via=Google Books}}</ref> They have been used to wrap meat and other foods for convenience and portability. However, until the wider adoption in medieval times of the large stone ovens, flatbreads stuffed or topped with meat and other foods were not baked together, cooking the bread and the topping at the same time.<ref name="Marks 2010" /><ref name="Marks1999" />
According to, Melvin Ember Lahmacun, or Armenian pizza, originated in the southeastern provinces of Turkey which at the time were inhabited by Armenians.<ref name="embermelvin">{{cite book |last1=Ember |first1=Melvin |title=Countries and Their Cultures |date=2001 |page=2265}}</ref>
A 13th-century Syrian cookbook compiled in Aleppo, ''Kitāb al-Wusla ilā al-Ḥabīb'' (''Scents and Flavors''), contains a recipe describing minced meat spread on thin dough and baked in a brick oven (''furn'').<ref name="nasrallah">{{cite web |last1=Nasrallah |first1=Nawal |author1-link=Nawal Nasrallah |date=17 Sep 2014 |title=In my Iraqi Kitchen: Recipes, History and Culture, by Nawal Nasrallah |url=https://nawalcooking.blogspot.com/2014/09/lahm-b-ajeen-arabian-counterpart-of.html |access-date=30 September 2025 |website=In My Iraqi Kitchen |language=en}}</ref> It instructs to “cut up meat small, then spread it on a round piece of dough and bake it in the oven.” This recipe is identified by scholars as the earliest textual reference to ''laḥm bi ʿajīn'' (“meat with dough”).<ref>{{cite book |last1=Perry |first1=Charles |author1-link=Charles_Perry_(food_writer) |title=Scents and Flavors: A Syrian Cookbook |date=3 March 2020 |publisher=NYU Press |page=43 |isbn=978-1-4798-0083-4 |url=https://www.google.com/books/edition/_/kfLRDwAAQBAJ |access-date=30 September 2025 |language=en}}</ref><ref name="Perry2017">Charles Perry (ed. and trans.), ''Scents and Flavors: A Syrian Cookbook'', New York University Press, Library of Arabic Literature, 2017, pp. 200–201. Quote: "Cut up meat small, then spread it on a round piece of dough and bake it in the oven (furn)." [https://www.libraryofarabicliterature.org/books/scents-and-flavors/ NYU Press – ''Scents and Flavors'']</ref><ref name="Nasrallah2018">Nawal Nasrallah, ''Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine'', 2nd ed., Equinox Publishing, 2018, pp. 450–451. Quote: "The earliest record of ''lahm bi ʿajin'' appears in a 13th-century Aleppine cookbook, ''Kitāb al-Wusla ilā al-Ḥabīb'', where the recipe calls for minced meat to be spread on thin dough and baked in a brick oven." [https://www.equinoxpub.com/home/delights-from-the-garden-of-eden/ Equinox Publishing – ''Delights from the Garden of Eden'']</ref><ref>{{cite book |last1=Nasrallah |first1=Nawal |title=Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine |date=2018 |publisher=Equinox Publishing Limited |isbn=978-1-78179-457-9 |url=https://www.google.com/books/edition/_/SaTbjwEACAAJ |access-date=30 September 2025 |language=en}}</ref>
The Ottoman traveler Evliya Çelebi also notices the dish for the first time in Syria, Damascus, he listed lahm-ı acîn among the notable foods of Damascus.<ref>{{cite journal |last=Samıkıran |first=Oğuzhan |year=2014 |title=Nefs-i Şam Örneğinde Gayrimüslimlerin Nüfûs ve Mesleklerine Dair Bir Araştırma (1674–1700) |url=https://dergipark.org.tr/tr/download/article-file/217882 |journal=Avrasya İncelemeleri Dergisi |volume=3 |issue=2 |page=240 |quote=Evliya Çelebi Şam’ın yiyeceklerinden bahsederken “…peynirli böreği ve '''lahm-ı acînli''' böreği…” ifadelerini kullanır.}}</ref> This Ottoman reference records the name of the dish in a Syrian context several centuries after the earlier Aleppine cookbook tradition.<ref>{{cite journal |last=Yentürk |first=Nejat |year=2021 |title=Yufka Ekmeğinden Börek ve Baklavaya Uzanan Yol |url=https://www.academia.edu/91709399/YUFKA_EKME%C4%9E%C4%B0NDEN_B%C3%96REK_VE_BAKLAVAYA_UZANAN_YOL |journal=Journal of Turkish Studies |page=337 |quote=Seyahatname’de adı verilen börek çeşitleri arasında '''lahm-ı acînli börek (Şam)''' da bulunmaktadır.}}</ref> He listed it among the praised foods of the city in his ''Seyahatname''.<ref>{{cite journal |last=Samıkıran |first=Oğuzhan |year=2014 |title=Nefs-i Şam Örneğinde Gayrimüslimlerin Nüfûs ve Mesleklerine Dair Bir Araştırma (1674-1700) |url=https://dergipark.org.tr/tr/download/article-file/217882 |journal=AVİD, Avrasya İncelemeleri Dergisi |volume=3 |issue=2 |page=240 |quote=Evliya Çelebi Şam ve çevresinin bazı gıda dallarına mahsus niteliklerinden şöyle bahseder: ''...hâs ve beyâz Havrân gılâlından beyâz çakıl ekmeği ve ‘Acem çöreği ve peynirli böreği ve lahm-ı ‘acînli böreği ve kahkî rû-yu zemînde nazîri yokdur...''}}</ref><ref>{{cite journal |last=Samıkıran |first=Oğuzhan |year=2014 |title=Nefs-i Şam Örneğinde Gayrimüslimlerin Nüfûs ve Mesleklerine Dair Bir Araştırma (1674-1700) |url=https://dergipark.org.tr/tr/download/article-file/217882 |journal=AVİD, Avrasya İncelemeleri Dergisi |volume=3 |issue=2 |page=240 |quote=... ''lahm-ı ‘acînli böreği'' ... Evliya Çelebi, Seyâhatnâme, c. V, s. 106a.}}</ref><ref>{{cite journal |last=Yentürk |first=Nejat |year=2021 |title=Yufka Ekmeğinden Börek ve Baklavaya Uzanan Yol |url=https://www.academia.edu/91709399/YUFKA_EKME%C4%9E%C4%B0NDEN_B%C3%96REK_VE_BAKLAVAYA_UZANAN_YOL |journal=Journal of Turkish Studies / Türklük Bilgisi Araştırmaları |volume=56 |page=337 |quote=''lahm-ı acînli börek (Şam)''}}</ref>
A variety of such dishes exist such as ''sfiha'' and ''manakish'', became popular in Levant, such as Lebanon, Palestine, Jordan and Syria. A thin flatbread, topped with spiced ground meat, became known as ''lahm b'ajin'' (meat with dough), shortened to ''lahmajin'' and similar names.<ref name="Marks 2010" /><ref name="Marks1999" />
An 1844 French–Arabic dictionary of Syrian and Egyptian Arabic by the Swedish orientalist {{ill|Jacob Berggren|sv|Jacob Berggren}} defines ''lahm el-ʿajin'' ({{lang|ar|لحم العجين}}) as small baked pastries filled with minced meat, and mixed with sour milk or pomegranate juice before being cooked in an oven.<ref name="berggren"> {{cite book |last1=Berggren |first1=Jakob |title=Guide français-arabe vulgaire des voyageurs dt des francs en Syrie et en Égypte: avec carte physique et géographique de la Ssyrie et plan géométrique de Jérusalem ancien et moderne, comme supplément aux voyages en orient |date=1844 |publisher=Leffler et Sebell |page=263 |trans-title=A French-Arabic guide for travelers and Franks in Syria and Egypt: with a physical and geographical map of Syria and a geometric plan of ancient and modern Jerusalem, as a supplement to travels in the Orient |url=https://www.google.com/books/edition/Guide_fran%C3%A7ais_arabe_vulgaire_des_voyag/9AdHAAAAcAAJ?gbpv=1&pg=PA263&printsec=frontcover |access-date=26 December 2025 |language=ar,fr}}</ref> 2 recipes for lahma bi-ajin can be found in the 1885 cookbook titled ''Ustadh al-Tabbakhin'' by Lebanese writer {{ill|Khalil Khattar Sarkis|ar|خليل خطار سركيس}}, along with a recipe for meat-filled fatayer.<ref name="sarkis1885">{{cite book |last1=Sarkis |first1=Khalil |title=كتاب تذكرة الخواتين واستاذ الطباخين |date=1885 |publisher=المطبعة الادبية |url=https://archive.org/details/AAlexandrina-155685/page/n467/mode/2up |access-date=25 December 2025 |language=Arabic |page=468}}</ref>
According to Ayfer Bartu, lahmacun was not known in Istanbul until the mid-20th century.<ref>{{cite book|first1=Ayfer Suna|last1=Bartu|title=Reading the Past: The Politics of Cultural Heritage in Contemporary Istanbul|page=149 |publisher=University of California, Berkeley|date=1997 |quote=We became a nation of lahmacun eaters. Fifty years ago no one in Istanbul knew what lahmacun was – or if we did, we called it pizza.}}</ref> Bartu says that before the dish became widespread in Turkey after the 1950s, it was found in Arab countries and the southern regions of Turkey, around Urfa and Gaziantep.<ref name="Hybrid"/> In 2025, the European Union officially registered the lahmacun of Gaziantep as a protected geographical indication.<ref>{{cite news |title=TRT World - Türkiye's famed Gaziantep lahmacun gets EU geographical indication registration |url=https://www.trtworld.com/article/3e8cc48db5f7 |access-date=14 March 2026 |work=TRT World |date=November 5, 2025 |language=en}}</ref><ref>{{cite web |title=‘Antep Lahmacunu / Gaziantep Lahmacunu’ |url=https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=OJ:C_202503607 |website=eur-lex.europa.eu |access-date=14 March 2026 |date=2025}}</ref>
== By region == thumb|Lahmajin from Mosul In Assyrian tradition, lahmacun is served to those who are grieving the loss of a loved one, alongside Turkish coffee and other dishes.<ref>{{Cite web |last=Sabbağ |first=Çiğdem |title=MARDİN YEME İÇME KÜLTÜRÜ |url=https://d1wqtxts1xzle7.cloudfront.net/37566309/C2._Firattan_Volgaya__Medeniyetler_Koprusu_EDITORLUK__-with-cover-page-v2.pdf?Expires=1639947947&Signature=CHmjBd8AvlKewsJuCvgq8I48CPOJtRNTgoZJVGasRa58VM0~FAAkdXA904j7oGPuH1PYWOGHQu292EaDvbUrLCjocY-fCwu50xfs7xo55bvYqoABCXggpjgZlEBlrOkLb1MWObAji1EvatRb3ncIakSzZUjULT6Rp6aUAoXlzxH9Ikn3O28mIqplPeM3pOsHxL-8WNAWrUrUliXnNjCOoGoTH-wvFHHJi0eCDxIFFK8Tff2umYbH0aDXXLQYLOR5bPvhvwluc-cFunoLAZVcBMZF1htIBH5LJolX-keXMM6GklzfrBk~UtBTUdDe5iS~jsCMobNkOPlomtWv83kscA__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA#page=299 |url-status=dead |archive-url=https://web.archive.org/web/20211219201855/https://d1wqtxts1xzle7.cloudfront.net/37566309/C2._Firattan_Volgaya__Medeniyetler_Koprusu_EDITORLUK__-with-cover-page-v2.pdf?Expires=1639947947&Signature=CHmjBd8AvlKewsJuCvgq8I48CPOJtRNTgoZJVGasRa58VM0~FAAkdXA904j7oGPuH1PYWOGHQu292EaDvbUrLCjocY-fCwu50xfs7xo55bvYqoABCXggpjgZlEBlrOkLb1MWObAji1EvatRb3ncIakSzZUjULT6Rp6aUAoXlzxH9Ikn3O28mIqplPeM3pOsHxL-8WNAWrUrUliXnNjCOoGoTH-wvFHHJi0eCDxIFFK8Tff2umYbH0aDXXLQYLOR5bPvhvwluc-cFunoLAZVcBMZF1htIBH5LJolX-keXMM6GklzfrBk~UtBTUdDe5iS~jsCMobNkOPlomtWv83kscA__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA#page=289 |archive-date=19 December 2021 |access-date=20 April 2025 |publisher=ADIYAMAN ÜNİVERSİTESİ |page=299}}</ref> In Mosul, Iraq, lahmajin is a common food served at any time of day.<ref> {{cite news |title=اللحم بعجين.. فطائر تمتاز بها محافظة الموصل العراقية |url=https://www.aljazeera.net/video/2021/12/11/%D8%A7%D9%84%D9%84%D8%AD%D9%85-%D8%A8%D8%B9%D8%AC%D9%8A%D9%86-%D9%81%D8%B7%D8%A7%D8%A6%D8%B1-%D8%AA%D9%85%D8%AA%D8%A7%D8%B2-%D8%A8%D9%87%D8%A7-%D9%85%D8%AD%D8%A7%D9%81%D8%B8%D8%A9 |access-date=11 March 2026 |work=Al Jazeera |date=2021 |language=ar |trans-title=Lahm bi ajeen... pastries that are a specialty of Mosul province in Iraq}} </ref>
In The Netherlands lahmacun is often sold as a street food or snack, often under the name Turkish pizza. The lahmacun is rolled up and filled with salad, sambal and garlic sauce, often with added döner meat and/or cheese.<ref>{{Cite web |last=Sturm |first=Melvin |date=2024-04-18 |title=3 Turkse pizza-recepten (+ alles wat je moet weten over dit comfortfood) |url=https://www.culy.nl/inspiratie/turkse-pizza-recepten/ |access-date=2025-10-16 |website=Culy |language=nl-NL}}</ref>
=== Variations === *Antep, includes garlic<ref name = "mahir"/> *Urfa, includes onion<ref name = "mahir">{{cite book |last1=Mahir |first1=Hasan |title=Geziantep: Gaziantep gezi notları |date=3 March 2008 |page=148 |language=tr}}</ref> *Aleppo ({{langx|tr|Halep işi lahmacun}}), includes garlic, onion, and pomegranate molasses<ref>{{cite web |title=Halep işi lahmacun tarifi |url=https://www.hurriyet.com.tr/lezizz/halep-isi-lahmacun-tarifi-41670434 |website=Hurriyet |date=24 November 2020 |access-date=24 September 2023 |language=tr}}</ref><ref name="asadi" /> * {{Transliteration|ar|ʻush al-bulbul}} ({{langx|ar|عش البلبل}}, not to be confused with bulbul yuvasi) is an Aleppan smaller variety with thicker dough.<ref name="asadi"> {{cite book |author1=Khayr al-Din al-Asadi |author1-link=Khayr al-Din al-Asadi |title=موسوعة حلب المقارنة |date=1981 |page=2624 |url=https://archive.org/details/20191220_20191220_1403/page/n2623/mode/2up |access-date=12 Feb 2026 |language=Arabic |trans-title=Comparative Encyclopedia of Aleppo}} </ref><ref name="alain"> {{cite news |title=طريقة عمل حلوى عش البلبل |url=https://al-ain.com/article/esh-bolbol-sweat-desert |access-date=27 December 2025 |work=Al-Ain News |date=22 January 2018 |language=ar |trans-title=How to make oush al-bulbul dessert}} </ref><ref name="cairo24"> {{cite news |title=طريقة عمل عش البلبل باللحمة.. وصفات حلبية على أصولها |url=https://www.cairo24.com/2193603 |access-date=27 December 2025 |work=Cairo24 |date=20 April 2025 |language=ar-eg |trans-title=How to make "Bird's Nest" with meat... Authentic Aleppo recipes}} </ref>
== Controversy == Due to the hostile nature of the relations between Armenia and Turkey, the opening of Armenian restaurants serving the food in Russia was met by some protests.<ref name=pw>{{cite news|last1=McKernan|first1=Bethan|title=A 'pizza war' has broken out between Turkey and Armenia|url=https://www.independent.co.uk/news/world/middle-east/pizza-war-breaks-out-between-turkey-and-armenia-a7383471.html|access-date=10 December 2016|work=The Independent|date=27 October 2016}}</ref><ref>{{Cite web|url=https://www.kapsamhaber.com/mutfak/lahmacun-kimin-h36088.html|title=Lahmacun Kimin?|website=kapsamhaber.com/|language=tr|access-date=2018-12-10}}</ref> In March 2020, Kim Kardashian, an American socialite and media personality of Armenian heritage, posted a video on her Instagram saying "Who knows about lahmacun? This is our Armenian pizza. My dad would always put string cheese on it and then put it in the oven and get it really crispy." This sparked outrage among Turkish social media users, who lashed out at her for describing lahmacun as Armenian pizza.<ref>{{Cite web|url=https://english.alaraby.co.uk/news/kim-kardashian-faces-backlash-after-calling-lahmacun-armenian-pizza|title=Kim Kardashian faces Turkish backlash after calling lahmacun 'Armenian pizza'|date=27 March 2020}}</ref>
==See also== {{portal|Food}} * Sfiha * Pizza marinara * Al-Maltout
==Notes== {{notelist}}
== References == {{Commons category|Lahmacun}} {{reflist}}
{{Flatbreads}} {{Cuisine of the Levant}} {{Cuisine of Armenia}} {{Jewish baked goods}} {{Cuisine of Lebanon}} {{Cuisine of Turkey}}
Category:Arab cuisine Category:Flatbread dishes Category:Armenian cuisine Category:Lebanese cuisine Category:Levantine cuisine Category:Syrian cuisine Category:Turkish cuisine Category:Assyrian cuisine