Eating it with ayran was a new experience for me since I’m used to sweet drinks with meals, but the cool, salty yogurt drink actually made the flavors of the lahmacun stand out even more. Overall, I really enjoyed it!
Making lahmacun starts with a very thin dough, which is rolled out into a large circle. Then, a special topping is spread evenly across the dough. This topping is made of finely ground meat (usually beef or lamb) mixed with onions, tomatoes, garlic, and a blend of spices like paprika and cumin. Once it’s ready, the lahmacun is baked in a very hot oven for just a few minutes until the edges are crispy. It’s usually served with fresh greens, parsley, onions and lemon wedges, so people can add their own toppings before rolling it up to eat.
Lahmacun is a popular dish across Türkiye, originating in southern cities like Gaziantep as the food is Arab in origin. However, in Ordu, the fresh vegetables that go with it come from local farms. The Black Sea region, where Ordu is located, has a mild and rainy climate, which makes it perfect for growing fresh greens like parsley and lettuce—two ingredients often eaten with lahmacun. Since dairy farming is also common in Türkiye, ayran, the yogurt drink served with lahmacun, is made using fresh local milk. The ingredients in this meal show how Turkish food is connected to the land.
