As one who grew up in Istanbul and lived there for 14 years, I must say that this is an excellent recipe.
Two extraneous comments on the recipe:
1) Be wary of how much tomato / tomato paste is used in the recipe as the tomato can easily overwhelm some of the more delicate tastes in sauce.
2) The garlic sauce and cabbage is more of a European addition to the lahmacun (a similar addition is made to Western European renditions of the Doner Kebap). In my experience, lahmacuns are best served with white onions (topped with sumac) and fresh parsley as garnish.
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As one who grew up in Istanbul and lived there for 14 years, I must say that this is an...