Is This the New Pizza?

Get 10% off (save up to $44!) your own authentic Japanese snack box from Bokksu using my link: bit.ly/30xhaMt and code ANDONG10
Lahmacun is not a Pizza! Join me and Per from Berlin Food Stories on a Berlin street food treasure hunt. We'll be exploring the history of Turkish Lahmacun and tasting fresh Tandoor bread and levantine Manakish with Zataar and Cheese.
#Werbung #Ad | This video was sponsored by Bokksu.
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Prinzenallee 80-82
13357 Berlin
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[@mynameisandong]

Thanks to Berlin Food Stories and all the chefs that helped me make this video! ❤️🐻 | Get 10% off (save up to $44!) your own authentic Japanese snack box from Bokksu using my link: bit.ly/30xhaMt and code ANDONG10

[@Ethanil]

Hey, i can't get the link+code to work, it says "Unable to find a valid discount matching the code entered"

[@RedSpiralHandTV]

You are awesome. My son and I are foodies from way back. Thanks.

[@sstrano]

Bokksu is AMAZING

[@alakula1642]

This Code doesn't work....

[@mynameisandong]

Code ANDONG10 is fixed and working now! :) Thanks everyone

[@Khalidazizphoto]

Calling a lahmacun a Turkish pizza is like calling a Mettbrötchen German sushi

[@youngjaejo1578]

Mettbrötchen IS German sushi what are you talking about lol

[@muaviazeeshansiddiqui5637]

Damn that was deep.

[@timml1431]

dude that would be awesome. From now on this is German sushi.

[@theblobfish9614]

Sooo.. an absolutely true statement?

[@Pammellam]

Anything on sushi rice is sushi. So the Mettbrötchen would have to be on sushi rice! LOL

[@NUCCubus]

Love that those lovely people actually wore your GoPro to get this amazing footage! People can truly be great. Also great video on one of my favorite dishes before I went vegan! Thank you for what you do Andong

[@ericduan1]

SO happy to see Andong getting more sponsors, that means your channel is catching more attention! Keep up the great work!

[@AndyJamerson]

Deserved!

[@tigranhovhannisyan1481]

Armenian pizza 🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲

[@Durchreisender]

I’m Turkish and am so surprised how well you pronounce those Turkish dishes. Örnek is indeed the best place to eat Lahmacun in Berlin. I’m from the same region like the owner and the main secret why it tastes different is because they use garlic instead of onion - and of course it’s fresh from the oven. I love it. Great video. Keep up the good work and “afiyet olsun” (enjoy your meal).

[@user-rh8hi4ph4b]

^ This!! There are many varieties of this dish all around turkey, all called "Lahmacun". The one you ate in Berlin, and imho the best version, is authentic Antep style lahmacum. No onions, garlic instead. Not just tomato paste, but rather a fermeted/sun-dried tomato+pepper paste called "Salca". Nothing to stretch out the meat like Bulgur as suggested in another comment! A very high fat content, 1:3 fat/meat is a safe bet, and even 1:2 and up aren't unheard of. The best tomatos you can find and mountains of parsley, even a 1:1 ration of vegetables to meat is not uncommon. And if you want to go the extra mile to get the full authentic experience, ask around turkish friends if they can source you a bit of home-made Salca, the stuff you can get in turkish stores isn't bad, but is usually missing the fermented notes entirely.

[@pescheuert]

I live around Örnek for already 1 1/2 years and i've always considered going there. Finally did this week. It's sooooooo good. Especially seeing that its made fresh just in front your eyes is also nice. I can also recommend the Döner on the exact opposite side of the street (Ugur Imbiss), in case you don't know that already.

[@davaris1224]

He's a German guy and in Germany there are a lot of Turks. We kinda know how to pronounce Turkish food because we love it so much.

[@ahmadaboukhachab1317]

-.- even turks do not pronounced it right. It is arabic !!

[@sazji]

Having a sponsor called “Bokksu” for a Turkish dish is kind of amusing. 😉

[@ekn_38]

hyperlapse Bok Su means "Shit water " in Turkish... Kinda

[@sazji]

hyperlapse Not letter-for-letter but with one less “k” it could mean “shit water” - bok=shit, su=water) :-) But also the accusative case of “boks” (boxing). The fried chicken chain “Bok a Bok” is also a bit amusing for the same reason. It sounds like “shit to shit” (boka bok).

[@tiredgardener]

@@sazji ok, that is hilarious!

[@leontius5502]

Bok suyu but ok

[@sazji]

@@leontius5502 Evet gramer ayrıntılarına girmedik fakat Türkler yine anlar. :-))

[@carlajackson3137]

Please try again. The whole time I was watching I was thinking how can I make this at home. Thanks for your time and effort in broadening my palate and in my love of other cultures.

[@denisebarakahlawrence6412]

So was i...LOL

[@ey9198]

Here is the best lahmacun recipe. It has English subtitles: kzbin.info/www/bejne/iXm3o4qOqLOtfZI And if you like more of Turkish cuisine there is an English channel of this Turkish chef and she gives the best recipes there: kzbin.info

[@ey9198]

@@denisebarakahlawrence6412 you can 😉 here is the link; kzbin.info/www/bejne/iXm3o4qOqLOtfZI And if you like more of Turkish cuisine there is an English channel of this Turkish chef and she gives the best recipes there: kzbin.info

[@denisebarakahlawrence6412]

@@ey9198 Thanks A Lot. This weekend I made the mistake of making Falafels WITHOUT a food processor. No mistake at all..THEY WERE DELICIOUS. The thinking was - long before there were food processors there were falafels...sones rocks and bags (morter and pestle was too small) were my friend..we had a blast and they were DE**^LICIOUS! Thanks for the tips - I will use them. Although they will have to wait... since..this week I am going to make homemade "gyro" meat. Anyone whose had real ones will NOT relinquish themselves to preformed meat. Be well..and practice Pure Love!

[@ey9198]

@@denisebarakahlawrence6412 you're welcome! Woaaw gyros sounds great 👌 I don't know how are you going to prepare it at home it is a bit tricky tho. Actually there is a video of the same chef showing 2 different techniques to make doner or gyros you should check it out 😁 kzbin.info/www/bejne/kHapZGhqiNWGrsk 🥰 P.S. Who wouldn't love crunchy falafels 😁

[@davidalsters9663]

Thank you Andong for inspiring me take a Sunday bike ride to Örnek Lahmacun Evi! Truly one of the best Lahmacun I'ver had. The place was very busy, which makes a lot of sense when you can get something so tasty for just €1,50. Stopped in Huttenstraße to pick up some Tandur bread as well, one of my long time favorites in our neighborhood!

[@alexandrajrgensen3506]

"Never go eat with andong" That's like, the only thing I really wanna do

[@rexlazard]

I am Latina and grew up around a huge Armenian population in Los Angeles. They also eat lahmacun (spelled lahmajune out here) and it is so delicious! I was so fixated on döner when I visited Berlin in 2013 that I didn’t even notice the lahmacun 😞 guess I’ll have to go back!

[@lostincyberspaceIII]

Lahmachun is amazing! I haven't tried to make it but I wouldn't try without a Pizza stone. I would also basically crank the oven as high as it will go with the stone in it and then put the Lahmachun right on it to mimic the tandoori oven.

[@valegabriela]

I love your content and the way you make me interested in things I never thought I'd be interested in 😁❤️

[@ume4859]

A video on your own approach to lahmacun would be very interesting! Amazing video as always

[@annaskakic4642]

My Name is Andong: *puts a video up* Me: *drops everything*

[@kristianprevc]

Seriously disappointed you made a video with this fraud. BFS knows nothing about food. Hes rude, condescending, and arrogant.

[@Ferdomir]

My new fav channel, really! Love seeing you on screen and making it both entertaining and informative, with respect. Also, please make the lahmacun !

[@BirolAkkus]

What I love most about this video is the basic respect shown by both Andong and Per (?). Top notch, man!

[@myflyingkidney]

Your Berlin food videos are especially interesting. Keep making them I love seeing you around people and food and restaurants, so that you are not always isolated in the studio, gives it a good balance

[@borysj_1603]

Not sure if this helps at all, but to make a lebanese mountain flatbread without one of those massive ovens you stretch the dough over like an upturned big metal bowl to get it super thin. That's how it gets the signature bubbles. Just occured to me now this technique might be possible to apply here.

[@meatcreap]

This video was AWESOME! Thanks!! I would love to see a deep dive into making lahmacun!

[@Joshwall87]

Andon - watching your videos has allowed me to relive some very fond memories of my trips to Berlin. How I miss the city and hope to go back once this corona nonsense is over with. I've got so many stars on my Google Maps thanks to you, I won't be able to fit on the plane to go home after I'm done! Thank you for giving us such amazing videos!

[@vayacondios8888]

My bread skills are mediocre. But where I can help you is the lamb mince. My Turkish friend said mine was the best he’s ever had outside turkey. The secret is fermentation. That’s the special ingredient that makes the meat special. And the trick is to ferment some tomatoes with garlic, parsley and lemon peel for a couple weeks. Then caramelize some tomato paste with onions, let it cool and combine with the fermented tomato (remove lemon and garlic). Mix that with the lamb mince and other veggies, herbs and spices and let it sit overnight in fridge. Then let it sit out for a few hours to ferment before making/cooking the actual lahmajun. Also, I toss a salad of thin sliced red onion, parsley, cucumber and diced tomato with lemon juice, olive oil, sumac and pepper and put it on the lamahjun

[@kylejscheffler]

Can we get a Lahmachun recipe/prep video sometime? I rushed out to find one after I watched your video, and found a great local place. Unfortunately, they went out of business due to the pandemic, and I have no other options in my city for it.

[@FlaneurSolitaire]

Andong, go for Lahmacun, we want to see it! But, here's another thing: As you are so well-versed in all the Berlin specialty regional cuisines, when are you gonna cover Swabian dishes? Go to Spätzleexpress in Wiener Straße, my old Kiez (long ago), and let them tell you what it's all about.

[@niho9370]

Dude both places are right near me! You just improved my life by a lot. I cant wait to go there. Also interesting to see the person behind Berlin Food Stories. I used his map for a while now. Thank you so much! Grüße ausm Wedding :D

[@joshtipton7417]

if you figure out how to make Lahmacun, i would love to see that recipe video. This looks so good

[@ey9198]

Here is the best lahmacun recipe. It has English subtitles: kzbin.info/www/bejne/iXm3o4qOqLOtfZI And if you like more of Turkish cuisine there is an English channel of this Turkish chef and she gives the best recipes there: kzbin.info

[@almadelatierra5153]

Woow Andong thank you so much for recommending the first place, I literally live 5 minutes from Turmstraße I really need to try it out it looks delicious

[@jjantzzz433]

Many Turkish places in London do this and it’s amazing

[@giuseppecapizzi3736]

please post the names 😅

[@borysj_1603]

There's this place on holloway road called Crystal lahmacun, used to go there quite a bit. You could get them to wrap a kebab meat and salad into the lahmacun, which is so amazing it should probably be illegal

[@Kahless314]

Literally just went past it.got home and this video showed up.damn it I could go for one

[@borysj_1603]

In the UK I only ever heard it being referred to as lahmacun. But any time I saw it in Germany, more often than not people would call it turkish pizza

[@cjbrunet8663]

Was going to say Holloway road/Finsbury park have the best lamachün I live in Enschede Netherlands and they have a quality few lamachün places here too

[@rustElonmaa]

Hello. My sugestion, try to find place that bake Lahmacun in stone base oven with actual wood fire.

[@louisleoncini1033]

My friends mother showed me how to make Lahmacun 50+ years ago. Make it all the time, love it with a little lemon.

[@dardanqenaj7777]

wow you channel has blown up, i subbed before you had 2k congrats man

[@rachelkaye9119]

Love from your Turkish subscribers!!! ❤️❤️❤️

[@almadelatierra5153]

Woow Andong thank you so much fir recommending the first place, I literally live 5 minutes from Turmstraße I really need ti try it out it looks delicious

[@havvae.7107]

My mum makes lahmacun with mushrooms instead of meat for me since I´m vegetarian. So delicious!

[@napalmstrike2007]

That could be delicious, especially if she also adds lots of garlic and onions. But I think that would be better in a tandoori bread instead of a lahmacun. A tandoori bread with onion mushroom and cheese filling with garlic topping would be an *amazing* thing.

[@Alanitoo]

We do it with a mixture of small grated carrot, bell pepper and tomatoes ofc mixed up with tomato paste sautèed onions. it's bomb!

[@jacobs8531]

so it's a veggiecun - since lahma means meat.

[@ey9198]

Oh yeah I am a vegetarian too and I make it with soy meat. Its basically the same.

[@Alanitoo]

@T wrecks LOL NO. far better than eating dead animals.

[@theGamer93]

My Family (Dad) is from Turkey and so I learned to love the turkish Kitchen in my early years. To this date I really love the turkish cusine. As much as I love german meals, the turkish kitchen always suprises me. Things I like besides Lahmacun: Gözleme, Zeytinyagli Dolma, Peyniri Pide and more... In turkey we eat lahmacun together with side dishes (meze) like kuru fasulye (dried beans in tomatoe sauce), Rice, Salad (like yours in the video) AND always with a lot of lemon juice. :D

[@swikay1554]

Hey andong For making lahmacun at home most turkish moms use "silex" which is kind of an electrical grill

[@Thennix]

Wished I known about Lahmacun when I visited Berlin a few years ago ! ah well now I got an reason to come back. Really nice video.

[@travelandfoodstuff6378]

Excellent video. those are my favorite kind ofvideos from your channel. I love lahmacun and you got me drooling in front of my screen. This will be my first place to eat from.on my next trip to Berlin.

[@maxdramirez3161]

The quality of these videos deserve more love

[@Ermude10]

You know the chef is good when they're flipping their food XD

[@computerpurple]

January 9, 2021 1:40 a.m. I am going to finish watching this tomorrow . It's so late and it's making me hungry, Looks yummy.

[@aysenur1035]

I'm from Turkey and i love your representation of our local food . It makes me kind of proud lol

[@vancevehrs5601]

So funny, my Armenian coworker tells me earlier this week about a bakery by his house in Fresno, CA that makes great lahmajoon, but you need to order at least 2 days in advance because they just can't keep up with the demand. If all the staff only made it all the time, they couldn't keep up. CA, recently changed the laws and bakeries can't delivery meat products to my local Palestinian market, so now we have to go directly to the bakeries. California really hates entrepreneurs. But, they bake the bread soft and package it like pita bread. It is up to you to crispify it in the oven when you want it, plus the meat spread on top is about 1/4 in which is about 1/2 cm thick? I added all my own homemade seasoning last night. It was great.

[@Anesthesia069]

I shouldn't watch this hungry. I had a Turkish Cypriot friend who absolutely loved lahmacun. I need to try and make it again.

[@melisamichailidou7447]

well, cypriots like it a lot. It's popular in Cyprus!

[@joshhillmedia]

I love Lamacun, I used to get it all the time back in Europe, also I kept getting distracted because I have the same lamp as you use in the background haha

[@Nathan-gs5tw]

I love lahmacun! I had it in Azerbaijan for lunch and then most days in Armenia for breakfast. Such a perfect street food. I even tried making it at home but my paste ended up like a juice and I was too lazy to make dough so it wasn't very genuine ahahaha

[@noamszpiro1010]

Zaatar is a herb grown mainly in the Levant area, very commonly mixed with sesame seeds. I live in Israel and here we like to eat it with olive oil and fresh pitas

[@fassphoto]

An awesome video!!! Yes please make again!

[@Knux02]

Daaamn Andong, this is like a few 100 m away and i walked by countless times wondering why its jam packed with people. Ill definitely go there tomorrow! HYPE

[@s.m.s.m.630]

Andong, Awesome video! Cant wait to see your turn on this dish! I've tried some Lahmacun for quite a few times here in Germany, some were good, but unfortunately none of them were in this league. Really thin dough and a really good topping with high quality ingredients, made a la minute and served immediately. Makes me want to visit this place. Panasonic GH5 and - maybe - an Olympus 8mm Fisheye spotted :D The GoPro shot was awesome as well. that I don't live in Berlin

[@LuisA-sm2on]

My first lahmacun was from a supermarket bakery in Glendale, CA (or Little Armenia) - I fell in love

[@napalmstrike2007]

8 years ago I studied for a year in Munich and Aachen. Only chicken döner kebab was great in Germany, but lahmacun, ayran, adana kebab and veal döner was very bad. I as a Turk couldn't drink the ayran I was served in Germany. But I heard that all of those things reached and in some cases surpassed the quality of their counterparts in Turkey. I am glad that both Ayran and Lahmacun finally are getting the attention they deserve.

[@Zyraphila]

This video was amazing andong. Thank you :)

[@richiee500]

great vlog!!!

[@d_y_n_a_m_o]

"Save 44$ on your first box" Wait, it cost more than 44$ that's a scam.

[@susie2251]

Mr. GalaxyTM That’s the maximum discount. One box can be $36.99 but they sell up to 12 month subscriptions so the price of 12 months could be a few hundred dollars.

[@Leo-hh7pz]

Weirdly I like the unboxing part a bit more than the contents itself (though it's of high quality as usual) plz do more😂

[@Leo-hh7pz]

You can literally make whatever in your hands look appealing

[@navinashcraft3227]

I really love your videos and always love to see a glimpse, of what I consider my home country, but I wish you would do your sponsor bid at the beginning of your vids, as I feel like they are a vibe killer in the middle of them. I have no problem with the bids themselves, but they totally kill the flow of your vids. Just my two cents. Keep up the awesome work. Also please, please give it another shot, would love to see you make Lahmacun!

[@gabrielbabcock8508]

I’ve had good luck cooking different types of flatbreads on a baking steel set on top of my gas grill grates

[@kadaverf]

Ah men! I am really looking forward to the recipe you cook up! I am now in the market for a pizza oven, so this will be awesome to try and make :) thanks for the video again

[@ey9198]

If you want to make lahmacun here is the best lahmacun recipe. It has English subtitles: kzbin.info/www/bejne/iXm3o4qOqLOtfZI 😊 And if you like more of Turkish cuisine there is an English channel of this Turkish chef and she gives the best recipes there: kzbin.info

[@oloindafolo]

You need a very hot oven so I think baking it on a pizza steel would get you near that. For the 'spread' there are local differences i.e. in antep they add garlic whereas in urfa they add onion and no garlic at all. In antep it's also common to add the flesh of baked eggplants as a filling. The contents of the spread also depends on the season. Again in antep they add lots of garlic and walnuts during winter.

[@GamingJetter]

That moment you forget what video you are watching when the sponsored ad seems like a legit unboxing video

[@blktauna]

I ate so much Turkish food when I used to go to Berlin. Completely delicious. When I lived on 14th Street in NYC in the early 2000s the pizza place across from me was owned by Turks who made Pide and Lacmacun. I gained so much weight :P

[@stickyourface]

Can't really give you any useful advice but definitely pumped for a recipe video!!

[@moniquelevesque8756]

You are a joy to watch thank you

[@sebandi2549]

Title: Is This The New Pizza Thumbnail: THIS IS NOT A PIZZA

[@toonezon4836]

@anding, Lachmajun, or as it's called in the syrian/lebanese/egyprian arabic, lachmajin, the meat is typically flavored with üght (oot, a tamathindi/tamarind sauce oftent doctored w/ sugar, lemon juice, citric acid & salt & maybe some water to mellow things if need be & spread it a bit. I personally like my tanathindi more on the tart side but a lot of people tend to go sweeter.) mixed into the meat with green bell peppers & onions, diced. Oh, & the meat is also often seasoned with cinnamon & allspice. The meat mix is spread on the dough & baked. Traditionally the lachamajin is topped with pinenuts, if you can afford them. In america, some mid east I'm agrint communities started making the lachamajin smaller, like maybe 1 or 3 bites & serving it as an horsdover or matzah at special events. Oh, & if you cant get your hands on tamarind sauce or paste you can easily substitute with it with prune butter, similarly doctored with citric acid, lemon juice, salt, sugar, & water to desired taste.

[@martinsmotic5059]

How the fuck dont you have more subscribers? This is by far some of the best food content on youtube.

[@utkua]

Turkish food scene does not have big chain restaurants, even in Turkey, reason is, almost everything is made on demand, and highly depend on skills. Because of this, not two restaurant is the same, they always make small changes, compete for good employees, good ingredients etc., they have guys just for one task like shaping dough, preparing meat, cooking they encourage mastering something instead of 10 things. I think that is the one of the reasons why their food is great.

[@shadowphyre4746]

Dude it's 10:30 PM here, and I'm about to go cooking because your videos make me hungry, and I just finished eating.

[@jimbo8009]

You guys are awesome!

[@katinkasirena]

Maybe it's the meat onion ratio. At least that took me closer to the lahmacun from my childhood, which I tried to recreate some years ago. But you probably won't be able to recreate the consistency of the baked dough with your ol' oven, I guess. Anyway: I'd totally love a home made lahmacun on your channel. So please keep trying! 😃

[@markkalsbeek5883]

For the dough you you can use the method Adam Ragusea made a video about recently. Just dump the dough on a ripping hot oven grate right under a full blast broiler, when brown flip, dress and stick it back in. Only thing is that you can't do the pat pat they do with the lamb that way.

[@rachael4512]

Can't beat the flavour/char that you get in a brick oven but homemade do still taste good.

[@halmget3198]

From what I've learnt as a British guy, there are two competitors for food in Turkey. These provinces are Hatay and Gaziantep

[@TheSithlordluca2]

Danke dir für die Tipps ^^ Habe in den Ferien viel zeit um mich mal durchzusnacken.

[@kylescicluna1541]

Here in my country, Malta (Andong you should come sometime we have quite good food here), i think there is only 1 Turkish place that serves lahmacun but I'm not sure how good it is as I've never tried it.

[@waterdragonwd7350]

12:35 you could say it's the silence of the Lahmacun...

[@Zediona]

aw man its so hard to pick a favourite in Turkish cuisine but those two are definetly on my top 5.

[@MrPokemonisawesome]

so basically as soon as covid has died, imma need to go to berlin and eat doner kebabs and this and picckles and also need to drinko some proper german beer

[@leontius5502]

Go to turkey instead lol

[@countach27]

Okay, I'm definitely visiting one of the places (most likely all three though) next time I visit Berlin!

[@alp2030]

Great Video!

[@hmdvlds3434]

So here is the little secret to LAHMACUN!!!!!!! Thanks to my mom I grew up eating only the best lahmacun she is the best coock. So the secret is: Dough! Dont use any baking powder or yeast. form a dough just with Water, Flour and Olive oil. let rest long enough. Then you need really high cooking temperatures. My mother and every other Turkish housewife use Silex grills to cook Lahmacun. The topping is easy is up to you. THE MOST IMPORTANT THING IS DOUGH! spread out as thin as possible put topping on it spread nicely and when ready put it on the silex stretching the dough one last time getting it even thinner. 2 3 minutes later you can enjoy the Lahmacun. and btw Lahm Means meat macun means paste so lahmacun reffers to meat paste.

[@excitedbox5705]

I made lahmacun and I put tomatoes in the blender with all the herbs and then drained the liquid. If you don't it gets soggy. Then back in the blender with the RAW meat and pulse a few times to mix it in. Because it is so thin the meat cooks in the 3 minutes the dough is in the oven.

[@turkburg7816]

As a Turkish man, I LOVEEEEE lahmacun so much, that honestly makes me want to get some for lunch today!

[@user-xd4fw5wy6m]

You litarally deserve 20 times more likes and views cus this stuff is very high quality

[@woolfel]

oh man, that looks sooo delicious! Thanks andong

[@anujvaidya7641]

I think you could do it using a pizza stone and thin flatbread. I think you should try!

[@moschaGer]

i just made Lahmacun for the first time today and now you post this video?! im flabbergasted

[@billycarroll9153]

I’m in the middle of an Andong-a-thon, watching all your videos, past and present, many for the 2nd and 3rd time. You have really come into your own Andong...they just keep getting better and better. You are so ready for Prime Time, just don’t go all “Jamie Oliver” on us. LMAO.

[@wintermonroe2894]

😂😂🤣🤣 I Feel Ya.... Just Started My Andong-A-Thon Today - Kinda Just Happened To Day...Love It! Watching His Vids Are Like Eating Chip Snacks, Ya Just Can’t Eat One! 🤣

[@therealyungnifty]

Brilliant move with the GoPro!

[@kalapants1]

It looks too intimidating for me to try cooking personally but it looks delicious and I'd love to see you try it!

[@carolinez6477]

Mana'ish (zaatar, cheese, or even chili past) with cup of tea, is a traditional Syrian and Lebanese breakfast 😍

[@petrick323]

I'd love to see you make this in one of those videos where you somehow found a hack online to make this at home without needing a huge oven. But I can imagine that requires a lot of research or maybe it's just not possible.

[@MelisaBalcii]

just came across this video, thanks Andondg i'm gonna order some lahmacun now.

[@Lvsme]

'I need to understand' XD

[@yossiyaari3760]

We have a Turkish fast food chain called Pasha, that serves a very nice Lahmajun. Definitely a favorite.

[@AtaGunZ]

in turkey, when you want to make your own lahmacun, you just make the mince (called the harç), and you go to a local place that has a stone fire oven. They provide the dough and the oven and charge you very little for the service. It is impossible to achieve the same lahmacun with a regular oven, so everyone does this.

[@AtaGunZ]

also, that adana looked a bit bad :P Proper adana should be hand minced with a special blade called "zırh". It's not very profitable if you hand mince it because it takes a lot of labor so only very few expensinve places in turkey actually offer authentic adana kebab. Most restaurants serve stuff that only looks like adana.

[@hiddens2346]

This is perhaps the only channel where I stay for the ads and sponsors.

[@jonfaecks1823]

Please try again making it

[@PaulHopkinsEurope]

Three new places for me to try in Berlin ... Andong go try Ataya Cafe an amazing vegan restaurant in Pberg

[@sophysica-31415]

Great, now I‘m hungry again 😂 Love your videos 👍

[@ericchappell9442]

Hey Andong, started watching your videos on chili oil a few weeks ago, which we tried (turned out amazing), and now I find myself looking for the hidden gems of Berlin food. Lahmacun is amazing, but I only first tried it (mit döner Fleich) years ago in the south of Germany. Where is your next endeavour? My gf now visiting makes mean Chinese-based dishes. Do you do meetups? Cheers!

[@anonexp]

Damn how are you not the next binging with babish? I’m so glad i found this channel