Lahmacun, lahmajun, or lahmajo is a Middle Easternflatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs such as onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Lahmacun is often wrapped around vegetables, including pickled vegetables, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant.
It originated in the Levant region of West Asia and the earliest known written evidence of its existence come from medieval Syria where it is traditionally known by its Arabic name lahm bi ʿajīn ("meat with dough"). Lahm bi ajeen, or lahmacun is a popular dish in Lebanon and Syria.
Variants of lahmacun are also common in Armenia and Turkey, where the dish became popular in local cuisines. In English, it is sometimes referred to as "Lebanese pizza", "Armenian pizza", or "Turkish pizza", because of its round shape and superficial similarity to pizza, though it traditionally contains neither cheese nor tomato sauce and is made with a thinner crust.
Etymology and terminology
Look up lahmacun in Wiktionary, the free dictionary.
The name had entered English from Turkishlahmacun, pronounced lahmajun, and from Armenianլահմաջո (lahmajo), both derived from Arabicلحم [بـ]عجين (laḥm [bi-]ʿajīn), meaning "dough [with] meat". The names lahmajin and sfiha are often used interchangeably to refer to certain foods.
The word lahmacun is attested in explorer Evliya Çelebi's Seyahatnâme a travelogue from the 17th century, according to Sevan Nişanyan, it is the oldest Turkish-language use of the word.
History
Medieval Syria
Flatbreads in the Middle East have been cooked in tandoors and on metal frying pans such as the tava for thousands of years. They have been used to wrap meat and other foods for convenience and portability. However, until the wider adoption in medieval times of the large stone ovens, flatbreads stuffed or topped with meat and other foods were not baked together, cooking the bread and the topping at the same time. The earliest known written evidence closely corresponding to laḥm bi-ʿajīn (lahmacun) comes from medieval Syrian culinary literature.
A 13th-century Syrian cookbook compiled in Aleppo, Kitāb al-Wusla ilā al-Ḥabīb (Scents and Flavors), contains a recipe describing minced meat spread on thin dough and baked in a brick oven (furn). It instructs to “cut up meat small, then spread it on a round piece of dough and bake it in the oven.” This recipe is identified by scholars as the earliest textual reference to laḥm bi ʿajīn (“meat with dough”).
Ottoman period
The 17th-century Ottoman traveler Evliya Çelebi also notices the dish for the first time in Syria, Damascus, he listed lahm-ı acîn among the notable foods of Damascus. This Ottoman reference records the name of the dish in a Syrian context several centuries after the earlier Aleppine cookbook tradition. He listed it among the praised foods of the city in his Seyahatname. In his book, Çelebi warns that a man who falls off his horse will become "a paste like lahm-ı acîn (lahmacun)".
An 1844 French–Arabic dictionary of Syrian and Egyptian Arabic by the Swedish orientalist Jacob Berggren[sv] defines lahm el-ʿajin (لحم العجين) as small baked pastries filled with minced meat, and mixed with sour milk or pomegranate juice before being cooked in an oven. 2 recipes for lahma bi-ajin can be found in the 1885 cookbook titled Ustadh al-Tabbakhin by Lebanese writer Khalil Khattar Sarkis[ar], along with a recipe for meat-filled fatayer.
Twentieth-century spread
Turkey
Before becoming widespread throughout Turkey, lahmacun was primarily associated with the southern and southeastern regions of the country, particularly around Urfa and Gaziantep, as well as with Arab countries. Multiple studies state that lahmacun did not become widespread throughout Turkey until its introduction to Istanbul in the 1950s. Before that period, it was largely confined within Turkey to the southeast, a region with significant interaction with Arab culture and cuisine.
According to Bal, migrants from southeastern Turkey brought lahmacun to Istanbul during the mid-20th century, contributing to its spread in the city and subsequently elsewhere in Turkey. Anthropologist Ayfer Suna Bartu similarly recorded an Istanbul informant recalling that fifty years earlier nobody in Istanbul knew what lahmacun was, or that it had instead been called pizza.
Lahmacun subsequently became a widely consumed dish in Turkey, while regional varieties remained particularly associated with southeastern Anatolia. In 2025, the European Union registered Antep Lahmacunu / Gaziantep Lahmacunu as a protected geographical indication (PGI).
Armenia
Lahmajo (the Armenian name for lahm bi 'ajin) became established in Armenia during the Soviet period through Armenian repatriation from the Middle East. The dish was introduced to Yerevan in the 1960s by Armenian repatriates from Aleppo, Syria. Following the Second World War, around 90,000 diaspora Armenians, particularly from Lebanon, Iran, Egypt and Syria, settled in Armenia. Their food traditions contributed to Soviet Armenian cuisine, including lahmajo. In the 1960s, lahmajo was associated with the new wave of repatriates and was referred to by locals as an "akhpar meal", a term used for diaspora Armenian repatriates. It was initially regarded as foreign to local cuisine before becoming incorporated into Armenian food culture.
A variety of such dishes exist such as sfiha and manakish, became popular in Levant, such as Lebanon, Palestine, Jordan and Syria. A thin flatbread, topped with spiced ground meat, became known as lahm b'ajin (meat with dough), shortened to lahmajin and similar names.
Regional traditions
Lahmajin from Mosul
In Assyrian tradition, lahmacun is served to those who are grieving the loss of a loved one, alongside coffee and other dishes. In Mosul, Iraq, lahmajin is a common food served at any time of day.
In The Netherlands lahmacun is often sold as a street food or snack, often under the name Turkish pizza. The lahmacun is rolled up and filled with salad, sambal and garlic sauce, often with added döner meat and/or cheese.
ʻUsh al-bulbul (Arabic: عش البلبل, not to be confused with bulbul yuvasi) is an Aleppan smaller variety with thicker dough.
Controversy
Due to the hostile nature of the relations between Armenia and Turkey, the opening of Armenian restaurants serving the food in Russia was met by some protests. In March 2020, Kim Kardashian, an American socialite and media personality of Armenian heritage, posted a video on her Instagram saying "Who knows about lahmacun? This is our Armenian pizza. My dad would always put string cheese on it and then put it in the oven and get it really crispy." This sparked outrage among Turkish social media users, who lashed out at her for describing lahmacun as Armenian pizza.
↑Nawal Nasrallah, Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine, Equinox Publishing Ltd, 2018 – a scholarly cookbook and food history that discusses laḥm bi-ʿajīn as a traditional Levantine meat flatbread.
↑"'Armenian Pizza' Is the Comfort Food You Didn't Know You Were Missing (Recipe)". Smithsonian Magazine. Retrieved 16 January 2020. No one knows for certain whether lahmacun's roots lie in Armenia, or elsewhere in the Middle East. "The race to find where these ancient foods originated is not fruitful territory," cautioned Naomi Duguid, author of Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. After all, meat-enhanced flatbreads are ubiquitous throughout the region...
↑Charles Perry (ed. and trans.), Scents and Flavors: A Syrian Cookbook, New York University Press, Library of Arabic Literature, 2017, pp. 200–201. Quote: "Cut up meat small, then spread it on a round piece of dough and bake it in the oven (furn)." NYU Press – Scents and Flavors
↑Nawal Nasrallah, Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine, 2nd ed., Equinox Publishing, 2018, pp. 450–451. Quote: "The earliest record of lahm bi ʿajin appears in a 13th-century Aleppine cookbook, Kitāb al-Wusla ilā al-Ḥabīb, where the recipe calls for minced meat to be spread on thin dough and baked in a brick oven." Equinox Publishing – Delights from the Garden of Eden
↑Yentürk, Nejat (2021). "Yufka Ekmeğinden Börek ve Baklavaya Uzanan Yol". Journal of Turkish Studies: 337. Seyahatname'de adı verilen börek çeşitleri arasında lahm-ı acînli börek (Şam) da bulunmaktadır.
↑Samıkıran, Oğuzhan (2014). "Nefs-i Şam Örneğinde Gayrimüslimlerin Nüfûs ve Mesleklerine Dair Bir Araştırma (1674-1700)". AVİD, Avrasya İncelemeleri Dergisi. 3 (2): 240. Evliya Çelebi Şam ve çevresinin bazı gıda dallarına mahsus niteliklerinden şöyle bahseder: ...hâs ve beyâz Havrân gılâlından beyâz çakıl ekmeği ve 'Acem çöreği ve peynirli böreği ve lahm-ı 'acînli böreği ve kahkî rû-yu zemînde nazîri yokdur...
↑Bartu, Ayfer Suna (1997). Reading the Past: The Politics of Cultural Heritage in Contemporary Istanbul. University of California, Berkeley. p.149. We became a nation of lahmacun eaters. Fifty years ago no one in Istanbul knew what lahmacun was – or if we did, we called it pizza.
↑Deinyan, Marianna; Aridzanjan, Anna (2023). Yerevan: Die armenische Küche. Riva. p.16. ISBN9783742324757. Schnell erweiterten Gerichte der ursprünglich westarmenischen Küche, zum Beispiel »Lahmajo«, die Esskultur Sowjetarmeniens.
↑Sabbağ, Çiğdem. "MARDİN YEME İÇME KÜLTÜRÜ"(PDF). ADIYAMAN ÜNİVERSİTESİ. p.299. Archived from the original(PDF) on 19 December 2021. Retrieved 20 April 2025.
