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Saveur Saturday – Turkish Lahmacun

Saveur Saturday – Turkish Lahmacun

Saveur Saturday

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?”