If this is Turkish pizza, then why haven’t I been to Istanbul?
If it involves street food, I’m in. And although I’ve got a lot of direct, experiential research left to be done, it seems that pretty much every country with a shore on the Mediterranean Sea has a street specialty involving flat bread and lamb. Reason enough for a monumental road trip if you ask me…
In the meantime, while I wait to make my odyssey to the land of lamb and bread, I can always count on Saveur to come through with an intriguing recipe — so intriguing that I’ve made these 3 times in the past 2 weeks. Spicy, savoury and delicious, one of these makes an excellent snack. Two, together with a salad, make an easy and satisfying dinner.
Find the recipe from the October issue here.
If there’s anybody out there still recovering from Thanksgiving, but also troubled by a fridge full of bird, take note: I’m thinking Turkey Lahmacuns. A terrible pun, but also a new, refreshing way to work turkey into your family’s diet for the 3 or 4th time this week. Replace the ground lamb in the original recipe with finely diced cooked turkey, then cook as directed.
Do it, and you’ll find yourself enjoying a meal free of that familiar post-holiday refrain: “Turkey again?”