Lahmacun

This is one of the first things I order in Turkish restaurants – though there are variants of it in all Eastern Mediterranean cuisines – and if you haven’t tried it, do so now. The simplest, if not the most appetizing, way to describe it is to say that it is a sort of Turkish pizza with a topping of finely ground lamb. Imagine discs of gold-rimmed soft-crumbed flatbread, with a smear of spiced and peppery-lemony meat daubed on top. We make these for lunch, with just a green salad and maybe