Lahmacun

Thin, crisp Turkish flatbread topped with a paste of finely minced lamb (or beef), tomato, red pepper paste, onion, garlic, parsley, and warm spice, usually cumin, sumac, and a touch of pul biber: baked very hot and very fast until the edges char and the topping just sets. Served rolled with a squeeze of lemon, fresh parsley, and sometimes pickled chilli or sliced onion. Often called Turkish pizza, though the dish is leaner, sharper, and more aromatic than Italian pizza: closer to a dressed flatbread than a cheese-laden one. The signature is char-and-spice over thin crisp dough, with lemon and parsley as the bright counterpoint.