Don't Make Pizza, Make Lahmacun Instead

You know pizza, but have you heard of its Turkish cousin Lahmacun? Find your forever cookware ‪@HexClad‬ and get 10% off with promo code ANDONG at hexclad.com/andong ! #hexcladpartner
📘 My Cook Book KITCHEN PASSPORT 😍
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🌶️ Lahmacun Recipe (yield: 6 small ones)
250g all purpose flour
125g non-alcoholic beer
5g salt (about 1tsp)
7g baking powder (about 1.5tsp)
2 Tbsp cooking oil
1 red bell pepper
1 Tbsp sriracha or hot sauce
1 Tbsp tomato paste
1 onion
2 cloves of garlic
50g olives (about 1/4 cup)
5 pickled green peppers
1 green pepper (optional)
1/2 tsp salt
2 tsp cumin
1 tsp smoked paprika
1 tsp ground coriander seeds
1 tsp oregano
1 small bunch of parsley
250g ground beef or lamb

[@mynameisandong]

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

[@wagwanbennydj6003]

❤

[@meatcreap]

You should team up with Refika for something!

[@Mane95Lp]

i love turkish food so much, also i just discovered the most amazing turkish bakery near me and i dont think i will go anywhere else for a break or snack in the near future

[@SonOfAsgard]

Hopefully this comment doesn't get deleted like the other 2 comments talking politely with none aggressive rhetoric about how hexclad is a scam and falsely advertises .

[@ajorngjdonaydbr]

​@@SonOfAsgardexactly, what's more important to Andong? Money or Credibility?

[@eryonzane]

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

[@hippiemuslim]

I was looking for this comment. Teflon flakes in your food, yum

[@ajorngjdonaydbr]

I tested their full range. Their heat retention is terrible, the coating leeches into your food and trying to use them with any high temps causes the coating to stick to the food your cooking. Seasoned cast iron is always the way to go.

[@SonOfAsgard]

Look up Chris Young on this subject. In a 10 min period I had multiple comments deleted talking about this subject

[@ecsolha]

I will never replace my old cast iron frying pan.

[@hippiemuslim]

It always happens, people start channels out of passion, then rely on youtube money and popularity, and when the easy money is gone you start shilling for overpriced air fryers and flaky pans.

[@aegd]

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.

[@ajorngjdonaydbr]

Yep, they're just a con and they think using KZbinrs to advertise them should justify their value. I have tested the full range and I instantly returned them and asked for my money back.

[@BigHenFor]

Sorry but you can't read, and are perhaps are ignorant of how to cook in a non-stick pan to boot. Using a metal utensil in a non-stick pan = bad user choice Using a non-stick pan at high heat = bad user choice Non-stick frying pans are for medium to low temperatures and are best used for delicate foods like eggs and fish. Furthermore, non-stick pans wear out, especially if treated badly. So, hope that helps.

[@Aubreykun]

Unfortunately, we have testing of hexclad's claims and an examination of why their claims don't hold up right here on youtube: kzbin.info/www/bejne/d4uZoH1uiNqMeKM

[@Shiirya]

its clearly brand abuse, and apparently people say there are not that good quality, but honestly you go in any pro cook store you'll get stuff that last for 20+ years and for like 5-6 time less the price ! For non stick its different but still there are in theory realy good quality non stick metal scrap resistant, going to over and all for cheaper, those one realy seems to be on the top price because of the brand. Even tho ramsay allegedly use them, im not convinced especialy for this overprice that feel like a massive waste of money

[@CoolJay77]

@@Shiirya They look impressive. However, they are not true non stick. The raised areas are stainless steel, food will tend to stick, so one has to use a generous amount of cooking oil. One can buy less expensive conventional Teflon coated non stick pans and replace as they wear out. Hex Clad is not great to make French Omelet, conventional Teflon pan works better for that.

[@Anton-yx5fi]

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 😂

[@okaar]

I gotchu fam... have you ever heard of the Tlayuda?.... yes, Tlayuda.... this is a mexican pizza-like that's just an explosion of flavor. You will live for the Tlayuda and die for the Tlayuda.

[@Anton-yx5fi]

@@okaar woah, never heard of it. But looks really good. Thanks mate.

[@Epicdps]

Manakish?

[@brucewayne5894]

​@@Epicdpsthought the same, there is a shop right by my house which makes cheap and amazing manikish, with cheese, olives, zataar,...

[@emrahe468]

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

[@naga3070]

5:55 How is this legit? He explained it perfectly but absolutely failed failed the result.

[@shaqtaku]

how is it legit if he is using beer?

[@naga3070]

@@shaqtaku you can use beer, fanta or whatever gets your dough going. But you cannot burn those lahmacun like a pizza napoli

[@husseinandout3867]

Legit? NO way. You don't put things like sriracha, olives or oregano in lahmacun lol

[@MuppetsSh0w]

@@husseinandout3867 85 000 000 people live in Turkey. Do you think every single one of those 85 000 000 people make it the same way you do? No. People like you need to stfu already.

[@rigues]

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.

[@chonchan12]

My favorite esfiha place was actually in São Paulo. My friend lives in Poá and one night we were drunk and went to this hole in the wall place (Pizzaria Vitória) and my god the esfiha there was like heaven. They also shared a few shots of cachaca with me as a welcome. Never forget that night

[@PerriPaprikash]

in Brazil i think they call it: Khlav Khalash

[@mohamedachamaa5888]

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)

[@CoolJay77]

You have left out garlic, a key ingredient.

[@CoolJay77]

No garlic and no parsley?

[@darkeraeris]

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!

[@agn855]

Looks like the algorithm has got you!

[@GreedyOrange]

they are listeniiing **que creepy music and light flickering**

[@PerriPaprikash]

Sometimes it's called: Khlav Khalash

[@WhyDoesMyCodeNotCompile]

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

[@chrisj8431]

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

[@m.r.jarrell3725]

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!

[@112Haribo]

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

[@agn855]

Same for Germany. It's getting wrapped.

[@kemkopi]

Except the fake meat in ours sucks when compared to Germany. I don't even think most bakeries make their own dough.

[@ezgieftekin4495]

Woow it is how it's eaten in Turkey too. With salad and onions in the middle or kebabs.

[@CaptHollister]

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.

[@michaelawwad408]

Yes. Even it's name is Arabic! So most likely it's not Turkish, but Syrian. Lahm mean meat "agin" means dough. Anyway I tried it in Turkey as well and it was awesome

[@haideral5104]

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

[@salty3532]

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

[@mynameisandong]

because i developed the recipe for a regular non-stick pan you probably have at home

[@ajorngjdonaydbr]

It's because they absolutely suck and are just a fad

[@WhatAboutZoidberg]

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.

[@CSAyp]

No reservations in Istanbul. That‘s the show‘s name.

[@Abderian]

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!

[@jacquespoulemer3577]

@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

[@DarDarBinks1986]

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.

[@scarletanguish]

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

[@MusicYorkshire]

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.

[@ezgieftekin4495]

Kafana göre konuşma bence böyle. Biz de bu tarafta bir sürü Ege yemeğini bilmiyoruz. Bu Türk yemeği olmadıkları anlamına gelmiyor. Middle eastern ile arabic de aynı anlama gelmez. En azından middle eastern diyebilirdin. Sadece araplara ait olan bir yemek değil sonuçta.

[@MusicYorkshire]

@@ezgieftekin4495 Yemeğin ismi arapça, şu yorumu yazmadan bir google'da aratsaydın keşke. Yorumlar arasında çok güzel yazmış birisi aşağıda, " pizza ne kadar Amerikan ise lahmacunda o kadar Türk diye." Pizza kültürlerine işlemiş, kendi tarzlarını, tatlarını katmış, artık oranın bir parçası haline gelmiş, Amerikan pizzası diye ayrı bir şey olmuş. Bizim içinde bu geçerli, baklava'da, lahmacunda Türklere sonradan gelmiş, ama bizim tarzımız ile bize özgü hale gelmiş yemekler. Bence en iyi hallerinide biz yapıyoruz. bundan hiç şüphem yok.

[@CoolJay77]

It is Armenian with an Arabic name, Lahm-bi-Ajin. Meaning meat with dough. Armenians introduced it to Lebanon in the 1600's. The original Armenian name M’salosh, is no longer used. The Ottoman Turks adopted it and they named it Lahmacun. Most Armenians pronounce it lahmajoun. Neither is the proper Arabic pronunciation. LOL. Just a snippet of history. And BTW, in USA it is often called Armenian pizza. BTW, I am Armenian, my grandparents are from Adana. There are many commonalities between some Armenian and Turkish foods. Before it was introduced to Lebanon by Armenian merchants, travelling to Lebanon, I would think it was being made in Turkey by Armenians, perhaps Turks as well.

[@ezgieftekin4495]

@@MusicYorkshire ben zaten yüzde yüz türklerin demedim middle eastern dedim dikkat edersen.

[@ezgieftekin4495]

@@CoolJay77 woow that's amazing! I live very close to Adana. There are many Armenian who lives in where I live as well. I have been to an Armenian church in İstanbul once for a wedding it was magical 🤩

[@DGPHolyHandgrenade]

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.

[@HeraBek]

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.

[@Aubreykun]

As well as being careful to not lose credibility by taking sponsors that are known to have exaggerated or misleading claims, especially in the subject of the channel (cooking.) This can come across as a lack of knowledge about the subject.

[@TomatePasFraiche]

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 😂

[@ezgieftekin4495]

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

[@Mysticfox-wk2be]

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.

[@Festungsmann]

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.

[@dvirtal1688]

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?

[@Kachelator]

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. :)

[@noodles.dumplings.kimchi2878]

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.

[@andreasthaler7068]

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.

[@plumage.mp4]

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.

[@udoheinz7845]

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

[@night.watcher]

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

[@CoolJay77]

The name is Arabic but introduced to Lebanon in 1600's by.......no not Turks.

[@xanjelx]

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

[@oight]

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).

[@juliuseder]

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.

[@lillydufeu9458]

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

[@michelhv]

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

[@CoolJay77]

It is Armenian with an Arabic name, Lahm-bi-Ajin. Meaning meat with dough. Armenians introduced it to Lebanon in the 1600's. The original Armenian name M’salosh, is no longer used. The Ottoman Turks adopted it and they named it Lahmacun. Most Armenians pronounce it lahmajoun. Neither is the proper Arabic pronunciation. LOL. Just a snippet of history. And BTW, in USA it is often called Armenian pizza.

[@SuperCrabbycrab]

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

[@HeraBek]

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.)

[@KarlBreitenwieser]

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 🤔

[@titaniawallace4223]

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

[@Sycokay]

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

[@haazenpfeffer]

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

[@zubin2562]

Oh yes please! Get that ball rolling Andong. Too much thanks for all you've done so far, arigato Andong-san!

[@Shaytan.666]

A quick version would be thin sliced onions with sumac and that's it. That's how we do it in turkey, maybe some parsley and lemon juice if you like it more sour.

[@haazenpfeffer]

@@Shaytan.666 does zaatar have sumac? Wonder if that would be a good blend to make it easy.

[@drsrwise]

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

[@MaryanaMaskar]

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! ❤

[@vickiivins3288]

It looks so delicious! Thanks for the inspo!

[@Stret173]

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

[@Exaris79]

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.

[@fooltimer]

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

[@ramaSwamp]

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

[@gaviswayze9696]

Do you make a regular naan dough or is it slightly altered for the pizza?

[@alicekintisch1561]

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!

[@michaelshannon6910]

Temp if using a pizza oven?

[@lesumsi]

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

[@kharimarquette]

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

[@CoolJay77]

LOL It sure is of Armenian origin, going back to at least 1600's

[@FluffyJackie]

​​@@CoolJay77 It actually dates back to the Assūrāju who lived in the area of today's Irac and South-Eastern Turkye. Not the exact dish, but it's origin.

[@CoolJay77]

@@FluffyJackie You must be referring to Assyrians in Mesopotamia. Did you find a year date for reference?

[@FluffyJackie]

@@CoolJay77 Yeah, around 2000 BC.

[@Theo-1984]

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

[@mohamedabdelazez91]

6:04 starting point

[@ThurstonCyclist]

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.

[@gizanked]

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.

[@kemkopi]

Any Turkish/Middle-Eastern shop should have them.

[@gizanked]

@@kemkopi I don't know if my small town has one but I've got family in a bigger town that might be able to check for me.

[@CoolJay77]

@@gizanked Once you freeze a lahmajun, it does not taste the same. The toppings from Andongs recipe will not taste anything like traditional Armenian pizza, lahmajun. Try the recipe someone from Syria, posted above. Also no need to run the ground beef thru a food processor.

[@onocoffee]

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

[@lacikancsar5004]

Hey andong, wo hast du deine amerikanischen delicups her, die du für den Teig benutzt?

[@Pan472]

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

[@NTeKLullaby]

As someone who can't eat meat (issues with the animal iron intake path in the body), would you have any suggestions for something to replace the meat component of the paste with? Thanks for all the great cooking videos over the years.

[@sebastianthurow605]

Use vegan ground „meat“ instead. Plenty of supermarkets have it now, depending on the country you’re living in though. If it is not available in your place I think ground smoked tofu or maybe some kind of mushroom could work as well. I think most of the taste comes from the spices and veggies either way

[@k0shmarFPS]

flour keeps on burning in the pan, any tips my G's?

[@I.amthatrealJuan]

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.

[@MaryanaMaskar]

I am definitely making this!

[@JonathanJung]

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

[@Podderich]

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

[@lukasdoerr]

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

[@CuoreSportivo]

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"

[@iamthesword1180]

I need a recipe for the pickled onions!

[@shannon-nw4gq]

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?

[@GamzeMutfakta]

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

[@agn855]

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

[@heroino89]

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

[@dfeuer]

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).

[@dud324]

exactly never giving up the classic pizza but this will be good as well.

[@kikimatthes2866]

I'm pretty sure the topping works without the meat 🙂 I'll give a veggie version a try because I crave lahmacun but can't find a meat-free one at restaurants. Maybe I'll search the web for "authentic" recipes for meatless toppings and surely are inventive vegan lahmacun lovers out there who share their recipes, either with a meat substitute or without. For me, the most important thing is the very thin, flaky and crisp base and the condiments I can add before rolling it into a wrap. Best 👋

[@gageracer]

I wonder if you can substitute the meat with chickpeas or black beans for a vegan version. Looks really delicious.

[@BigHenFor]

Absolutely.

[@jarydgallant1348]

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

[@fabienlelaurin7760]

Can I use the beer recipe on the pizza oven ?

[@HerrFrog]

"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.

[@coldstone01]

Interesting. I want to know if you make paprika paste as well that would be awesome to boost up flavors as well. Thanks My Name Andong

[@Ansem1689]

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

[@igiveupfine]

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

[@SandstormCloudwave]

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

[@FraeuleinSeptimus]

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

[@BastetTheCat0]

Please make a video with the pickled onion recipe

[@valiherta1555]

Hey . love the video. Could we get the recipe and proportion fort the first dough???

[@mynameisandong]

as always in the description!

[@jessicajaneziebula6322]

Recipe for pickled onions pleeeeeaasseee =)

[@XyA100]

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

[@ebutuoy7190]

Where is my 'History of Lahmacun' section?

[@CoolJay77]

I replied to a comment above, here is a repetition: It is Armenian with an Arabic name, Lahm-bi-Ajin. Meaning meat with dough. Armenians introduced it to Lebanon in the 1600's. The original Armenian name M’salosh, is no longer used. The Ottoman Turks adopted it and they named it Lahmacun. Most Armenians pronounce it lahmajoun. Neither is the proper Arabic pronunciation. LOL. Just a snippet of history. And BTW, in USA it is often called Armenian pizza.

[@ghadifreiha9883]

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

[@pinkhope84]

Its a very populär dish in the turkish community

[@ajorngjdonaydbr]

​@@pinkhope84that doesn't mean it's exclusively Turkish

[@pinkhope84]

@@ajorngjdonaydbrhe never said it is… there are alot if dishes very silimilar in differend cultures like pirogie in poland, manti in türkish cusine, warenki in russia. The list goes on. Same with this dish. Alot of eastern-arabic countrys will have something like this. He lives in Germany with a hugh turkish Community, you can get lahmancun at every coner here. So of course for him its a turkish dish. I also know it from turkish friends. It not wrong. We even call it turkish pizza here.

[@MNSkeetFamily]

Awesome! Making these for dinner tonight.

[@pokec.]

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

[@mynameisandong]

Not sure what the alcohol would do the dough but it would probably work just fine!

[@Kuemmel234]

@@mynameisandong maybe taste even similar, since alcohol would be present in the yeast version?

[@BigHenFor]

​​@@Kuemmel234No: no alcohol in yeast bread. How much alcohol do you expect there to be after an hour? Perhaps you should as a baker and watch as he laughs at the newbie.

[@Kuemmel234]

@@BigHenFor eh, publicly available information says that bread contains up to 2%. Probably not after an hour, but it's not as ridiculous as you make it seem as any baker should be able to smell on a fresh loaf.

[@ZAPIZOOLIO]

great video

[@GromtKromkakejern]

Im going to try making this pizza!

[@alanhirschman1320]

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

[@VideosNoOneAskedFor]

Lets see, as a food obsessed Türk living in Germany, as we say "the right to speak was conceived" -The problem with most lahmacun in Germany is that it isn't treated as its stand-alone dish but it was customized for having it as a tortilla for döner itself. So the way it is prepared is pretty much fresh tortilla and the mix spread on top this creates two problems: 1- Good Turkish lahmacun doesnt bend, it cracks and breaks. I will repeat, real lahmacun CRACKS it doesn't BEND. The dough in the case of German döner places are just not right. And if you add the water content of the mix having to be different with traditional stone fire oven to electric to domestic... things get chaotic. You want a craggly bottom and the mix dried juuust right by the time the bottom is ready. It is spread so thin how much it cooks doesn't matter, only the moisture and the bottom. That "something" is this. German döner places definitely don't do it justice. And even in İstanbul, you might have issues finding good ones. This is like Baklava, you think you know the dish and then try one made by someone from Antep, to discover you've never had it actually. Don't forget, Turkish dishes are VERY regional and this is a very Arabic one! 2- They put too damn little of the mix. An ant would have to walk miles in the empty dough desert to reach the next lil minced meat mountain. onto the recipe review The Mix: -Sriracha is a good fix for Turkish pepper paste, but the dry fermenty (its sun dried and jarred) umami is lacking. Gochujang is way easier to find at any Asian shop around the world and it is somewhat closer. Also, the less moisture you bring into the sauce initially, the better you control it later. -Try squeezing shredded onions, and discarding the water, if you are using a blender. And again, moisture. -Olives sound genius, Ill allow it. We consume way too much meat these days anyway. -If you want to go full on meat, try the Turkish mince the kebab place way. Take a knife and a nice piece of steak, and cut it into small bits. The texture is completely different even if you go full on mince size, but Id advise stopping just shy of that, you will have beautiful mince that stays moist and tastes meatier. This is the true secret to good lahmacun. Knife cut mix doesn't piss water the same way a blended one does in the oven. It allows for the form I described. If you can, knife through everything. (Adam Ragusea has a video demonstrating this, I don't remember the name) -Lahmacun meat is traditionally half lamb half beef. -You don't need tomato paste if you have good tomatoes. Its a seasonal ingredient. Don't let the tomato juices in. -The spices... eh I don't even wanna get in there. cumin is generally optional. Id rather have people experiment with this, but if you are a real Turkish food nut, try to find isot, I tried lahmacun with various spices I can't see why we can't treat it like flammkuchen. Go do a white lahmacun. The Dough: -Lahmacun with yeasted though... I don't know about this one. But even if you do, you can not let it rise. Not one bit. Also don't work the dough too much in that case. To keep it easier: flour, water, salt. done. You can not get that crispy bottom with a yeasted though. The restaurants with a giant stone oven can afford that because they might not wanna bother with making pide and lahmacun dough separately. You need a really high temperature oven for that. -Hahahahah beer in lahmacun dough? I should give that a try, I never thought of making lahmacun haram. -Try throwing them in an oven on a ripping hot cast iron skillet or better, a pizza steel. All in all, good representation. 10/10 toppings, parsley and lemon juice must be the only thing that goes onto lahmacun with the optional onion. Much love!

[@CoolJay77]

That is very detailed. Commercially, I have never seen lahmacun that you can't roll. I have searched Turkish home recipes on YT, all the ones that I have found, they rolled them, except for one that was made thicker. However, I myself did make some on yeasted Neapolitan style pizza doughs with long fermentation, and on Italian style flatbreads. What you are referring to may be regional. The toppings that Andong makes, are too far away from authentic recipes. Sriracha would alter the flavor profile dramatically. If one cannot find Turkish style pepper paste, it can be left out. It does not have to be spicy, but one can replace it with finely chopped serrano pepper, pepper flakes isot or Aleppo pepper for added heat. Adding coriander, oregano, mint will alter the flavor too much. I have used olives on flatbreads, I will try on lahmacun, but it would not be authentic. As to the meat, I grew up with lamb but I can't stand the gaminess anymore, I prefer just beef. But beef, lamb and the mix are acceptable. I will try knife minced meat per your suggestion, it is a great idea. I have got some canned San Marzano tomatoes that I will try. I'd always used fresh tomatoes. You are correct, better without tomato paste. Some people add some pomegranate molasses, I have yet to try. The use of lemon squeeze at the end may have started in order to cut the gamey flavor of lamb, but I use if on beef lahmacun as well. It is traditional. What is wrong about Andong's recipe, he steers it away from the traditional ingredients. People will make it, thinking this is what lahmacun tastes like.,

[@VideosNoOneAskedFor]

@@CoolJay77 I agree with a lot of things you say, also yes regional differences are huge with Lahmacun with two well known styles, my favorite one being Antep version. I dont have a problem with experimentation, with such a simple recipe it would be ridiculous if people got it really close to the traditional one in the first go and think, "yes, this must be authentic lahmacun" the simpler the recipe, the longer it takes to get it authentic. What I mean by crack and bend isnt that its unrollable, but more like a texture you shouldnt want to fold it more than two, three times on the less wide side and it gives you the crack, not that it completely seperates and breaks off, but the flatbread should seem like it doesn't want to roll. Im keen on this because if not for this, there isnt much lahmacun is bringing onto the table compared to pizza-likes. At least in homecooking situations where the ingredients arent authentic anyway. Id have a mid roman pizza with lahmacun ingredients over a german döner place lahmacun any day, hell even without the lahmacun ingredients.

[@ichsagnix4127]

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

[@reneg8]

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.