Preparation info
  • Makes


    small flatbreads
    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

Just up the road from where I live in east London there is a Turkish community where you will find flower shops, hairdressers and takeaways open all night. Every so often you come across a shop specialising in lahmacun, the delicious Turkish equivalent of pizza. Thin breads, topped with spicy minced lamb, they’re served straight from the oven until they run out — you can’t get anything simpler and better to eat.