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Lahmacun is often topped with vegetables and rolled up. Lahmacun (/ ˌ l ɑː m ə ˈ dʒ uː n / lah-mə-JOON), [a] Lahmajun, or Lahmajo (Armenian: լահմաջո), [2] is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and ...
'meat with dough' also known as lahmacun) also called sfiha. Manakish topped with lamb are served for lunch due to their heavier contents. The minced lamb is mixed with tiny pieces of diced tomato and vegetable oil, and the manakish is optionally served with ground pepper or pickles and yogurt. Chili (Arabic: فليفلة or فلفل حر).
The Arabic word luqma (لُقْمَةٌ) (plural luqmāt), means morsel, mouthful, or bite. [5] [6] The dish was known as luqmat al-qādi (لُقْمَةُ ٱلْقَاضِيِ) or "judge's morsels" in 13th century Arabic cookery books, [2] and the word luqma or loqma by itself has come to refer to it. [5]
It is traditionally found in the countries of the Levant, [1] and is closely related to manakish and lahmacun. [2] Sfiha has become popular in parts of South America, where it is known as esfiha or esfirra in Brazil or as sfija in Argentina, after being introduced by Middle Eastern immigrants to the former and to the latter from Syria and ...
Doner kebab or döner kebab [a] is a dish of Turkish origin made of meat cooked on a vertical rotisserie. [1] Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element.
Pages for logged out editors learn more. Contributions; Talk; Lahmajun
Lahmacun ready to be served Maraş börek can be with cheese, potato, spinach and many other fillings. Turkish cuisine has a range of savoury and sweet pastries. Dough-based specialties form an integral part of traditional Turkish cuisine. The use of layered dough is rooted in the nomadic character of early Central Asian Turks.
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.