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2015.03.01

Comments

Maja

it made me hungry ;)

Mike

I had this on a few of my Mediteranean travels. I wouldn't call it pizza. I wouldn't call it Turkish neither. This is a delicious spice infused gem central to the whole continent. And it is an example of the beautiful varieties of its people and culture.

Ling

I agree: don't pander. Educate. And by God, a genuine lahmacun is a thing of wonder. Thank you for posting this.

Anyonyms

No new blog, Robyn? =(

Anyonyms

Oh, and what happened to your house in GeorgeTown? I am looking forward to seeing the current state of renovation. =)

Robyn

Aw, I'm sorry! The cookbook has been so demanding of my time. I am working on a new post .... and we have a site redesign scheduled. Rest assured we have not abandoned the blog, just been committed to another project. Please hang in there! And thanks for doing so to this date. You can always follow updates on the EA Facebook page.
RE: Ah Tong Tailor -- doubt I'll ever get back to that blog. The house is finished, we've been in it for 2 (!!!) years. You might see it on another venue in the coming months. I will update here if that's the case!
Thanks.

Mima Isono @TiptoeingWorld

Oh I missed this Lahmacun when I was in Turkey, felt in love too quickly with borek, kisir and karniyarik. Thanks to you we have Lahmacun in our "food to try" when we visit Turkey again next year.

Clare

I'm lucky enough to live in Harringay, North London, where there ar emany excellent Turkish restaurants so I get to eat delicious, authentic, paper thin lamahcun on a regular basis.

I generally agree with you about "dumbing down" menus, using familiar terms to sell the unfamiliar. After all, as you say, isn't it as likely to end in disappointment than a new convert?

On the other hand, not using these terms denies us the chance to think about an kind of "international grammar of food" (sorry for the pretension...). Tracing the evolution of these things can give us great cultural insights.

Thanks for the talking point!

Robyn

Clare -- thanks for your comment. That doesn't sound pretentious, and I agree that tracing the evolution of foods is useful in a lot of ways ... and so is naming when things are in the same family (eg Armenian lahmajun v Turkish lahmacun, and the word 'kavurma' in Georgian, Armenian, Turkish and other languages).
In this case though there is (I believe) no evolutionary connection betw pizza and lahmacun. More fruitful would be a comparison to other ME/Levant flatbreads. Food like bagel and simit come to mind .... similar cooking techniques suggest some connection ...
Thanks for stopping by.

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