Lahmacun

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Lahmacun
Lahmacun.jpg
Lahmacun with salad
Jeneng liyanéLahm b'ajin, lahamagine, lahmajun, lahmajoun[1][2]
Ajanganmain
Panggonan asalMiddle East[3][4]
Hawa ajanganwarm
Woworan pokokMinced meat, vegetables and herbs
Buku masakan: Lahmacun  Médhia: Lahmacun

Lahmacun (uga lahmajun lan ejaan liyane) yaiku adonan bunder lancip sing diiseni daging cincang (umume daging sapi utawa wedhus), jangan lan bumbu cincang kalebu bawang, tomat lan peterseli, lan rempah-rempah kaya ta lada rawit, paprika, cumin lan kayu manis, banjur dipanggang.[5] Lahmacun asring dibungkus sayuran, kalebu acar, tomat, mrica, bawang, salad, peterseli, lan terong panggang.[6][7][8][9]

Sanajan kadang-kadang diarani pizza Turki,[10] pizza Armenia, utawa jeneng sing padha, nanging mung ing jaman modern diarani " pizza ", lan iki asale saka Timur Tengah lan ora asale saka Eropa. Kajaba iku, ora kaya pizza, lahmacun biasane ora disiyapake karo keju [11] lan kulit luwih tipis.[12]

Lahmacun minangka panganan sing populer ing Armenia, sing uga diarani lamadjo ;[13] ing Turki ( lahmacun ), Libanon lan Siria ( lahm bi 'ajin ) [14][15] ), Israel, lan komunitas Armenia lan Turki,[11] lan Arab,   saindenging jagad.

Referensi[besut | besut sumber]

  1. Masalah sitiran: Tenger <ref> ora trep; ora ana tèks tumrap refs kanthi jeneng American Heritage Dictionary
  2. Masalah sitiran: Tenger <ref> ora trep; ora ana tèks tumrap refs kanthi jeneng Marks 2010
  3. "A delicious, fresh experience: try lahmacun". Daily Sabah. Dibukak ing 16 January 2020. The true origin of lahmacun is a mystery...
  4. "'Armenian Pizza' Is the Comfort Food You Didn't Know You Were Missing (Recipe)". Smithsonian Magazine. Dibukak ing 16 January 2020. No one knows for certain whether lahmacun’s roots lie in Armenia, Turkey, or elsewhere in the Middle East. “The race to find where these ancient foods originated is not fruitful territory,” cautioned Naomi Duguid, author of Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. After all, meat-enhanced flatbreads are ubiquitous throughout the region...
  5. Jousiffe, Ann (1998). Lebanon (ing basa Inggris). Lonely Planet. ISBN 9780864423504.
  6. Ghillie Basan (1997). Classic Turkish Cookery. Tauris Parke Books. p. 95. ISBN 1-86064-011-7.
  7. Allen Webb (2012). Teaching the Literature of Today's Middle East. Routledge. pp. 70–. ISBN 978-1-136-83714-2.
  8. Sally Butcher (2012). Veggiestan: A Vegetable Lover's Tour of the Middle East. Anova Books. pp. 128–. ISBN 978-1-909108-22-6.
  9. Jeff Hertzberg, M.D.; Zoë François (2011). Artisan Pizza and Flatbread in Five Minutes a Day. St. Martin's Press. pp. 216–218. ISBN 978-1-4299-9050-9.
  10. ""Turkish flatbread lahmacun - just don't call it pizza"". South China Morning Post. 4 April 2015.
  11. a b Carol Helstosky (2008). Pizza: A Global History. London: Reaktion Books. pp. 59–. ISBN 978-1-86189-630-8.
  12. The Routledge Handbook of Mobilities. Routledge. Dibukak ing 16 January 2020.
  13. McKernan, Bethan (27 October 2016). "A 'pizza war' has broken out between Turkey and Armenia". The Independent. Dibukak ing 10 December 2016.
  14. Marks, Gil (1999). The World of Jewish Cooking. New York: Simon and Schuster. p. 37. ISBN 978-0-684-83559-4.
  15. Dmitriev, Kirill; Hauser, Julia; Orfali, Bilal (2019-09-24). Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond. Brill. ISBN 978-90-04-40955-2.