Wednesday to Sunday
Pronounced "lah-mah-joon", these super thin, crips rounds are traditionally topped with deliciously seasoned minced lamb belly, tomato, capsicum, garlic, onion and mild spices, then cooked quickly in brick ovens. Lahmacun is best served hot with a drizzle of lemon juice. It is traditionally enjoyed folded around the crispy onions and a parsley salad.
Popular across Turkey, it's often called Turkish pizza, but it's more like a flat-bread, really, that you can roll up if you wish - a light, savory fast food that's as satisfying as it is simple. Like pizza, however, not all Lahmacun are created equal, fresh-to-order goes a long way - and please put the fork and knife away.
Peymacun is a cheese version of Lahmacun, with feta, kasar, haloumi, hen's egg, and parsley.