Lahmacun or lahmajoun or lahma bi-ajin is a well known food in Turkish and Middle East cuisine. It is a thin, crispy dough topped with minced meat and some other ingredients which you will see below;

Preparation: 1 hour

Servings: 1-2 people


  • 2 glasses of flour
  • 3/4 glass of water
  • 1 table spoon olive oil
  • Salt
  • Black pepper
  • Chili pepper
  • 1 onion
  • 1 tomato
  • 1/2 green pepper
  • 3 cloves of garlic
  • 1/4 of a parsley bunch
  • 200 gr minced meat
  • 1 table spoon tomato paste
  • 1 table spoon red pepper paste


1- Put onions, garlic, parsley, tomato, green pepper to the food processor and processed them either together or separately whichever is easier for you.

2- Put the minced meat in a deep bowl.

3- Add all the ingredients in the food processor into the minced meat.

4- Add 1 teat spoon salt, black pepper, chili pepper, tomato paste and red pepper paste.

5- Mix all the ingredients by hand. Once you mix everything properly, add 1/4 glass of water because mix should be very juicy.

6- Add 1 table spoon olive oil. Mix everything one more time and cover the bowl and put it into fridge for about 15-20 minutes.

7- On the other hand, you can start preparing your dough.

8- Put the flour into a different bowl. Add salt and mix it with a spoon.

9- Open the middle of the flour and make a small hole. Pour the water into the hole. And mix it with the spoon slowly.

10- Once the water is absorbed by the flour, continue kneading dough by hand until the dough is not stick to your hand.

11- Your dough is ready now. Divide the dough into 4 equal pieces and make each piece a roll.

12- Roll our your dough pieces one by one. Size is up to you. But you need to roll it out as thin as you can.

13- Once you roll out dough pieces, take out your mix from the fridge and put the topping on to your dough with a spoon. And spread them by your fingers. They are ready to bake.

14- Preheat your oven to 200 degrees. Adjust the heat setting for both up and down without fan. Put a baking tray upside down into your oven. It should be very close to your oven ceiling.

15- Baking have 2 steps. You will first put your topped doughs on the oven floor without a tray or anything. Put it directly onto your oven floor. It helps to cook them like in a stone oven.

16- Once the dough is cooked, then you will put them onto baking tray which you already put it upside down very close to the oven ceiling.

Your Lahmacuns are ready to eat. If any direction is missing or if you have some questions, please let me know.

Baked eggplant / aubergine

I don’t know a name for dish. I can say aubergine with something 🙂 But it is 100% delicious.

Preparation: 60 min

Servings: 4 people


  • 1.5 medium size aubergine
  • 1 glass of tomotoe paste
  • 2 glasses of sunflower oil
  • Oregano
  • Salt
  • Pepper
  • 1 onion
  • 2 cloves garlic
  • 1/2 green pepper
  • 1/2 red pepper
  • Basilica
  • 250 gr cheese


1- Cut the eggplants as cubes. You can peel them partially if you want.

2- After you cut them, put into a bowl filled with salty water. This is for taking the bitter of eggplants.

3- Put two glasses of sunflower oil into your pan. And fry your eggplants for 2 minutes until their colour changes.

4- Once you fry all the eggplants, put them into a baking plate.

5- On the other side, chop your onion, garlic and peppers. First, put the onions into a pan with some olive oil. Secondly, put the garlics and thirdly peppers.

6- Once the peppers get softer, add your salt, black pepper, oregano, cayenne pepper and lastly, tomotoe past.

7- Add a glass of water into your pan. Wait till the sauce lose its juice.

8- When the sauce is ready, pour it onto your eggplants.

9- Bake them in prehaeted 225 degrees oven for 20-25 minutes. Around 15. minutes, add the cheese and continue baking.

Hope you enjoy.

Celery Root Salad

A nice , light and healthy salad for your lunch/dinner. You can also eat it as mezze with your drinks.

Preparation: 10 min

Servings: 1-2 people

Tip: As soon as you grate the celery root, mix it with the sauce otherwise celery will get darker.


  • Small piece of celery (approx. 100 gr)
  • 2 table spoon yoghurt
  • 1 tea spoon mayo
  • 1/2 of walnut
  • 1 clove garlic
  • 1/4 glass of sunflower oil (optional)
  • 1 tea spoon cayenne pepper (optional)


1- Mix the yoghurt and mayo in a bowl. You can decrease or increase the amount of mayo depends on how much you like. 

2- Crush the garlic and put into the yoghurt & mayo and mix.

3- Grate the celery root. Pour into the bowl and mix with yoghurt, mayo and garlic. 

4- Crush the walnuts into the small pieces and add into the bowl.

5- You can put your salad into the serving plate.

5- This step is optional. Put the sunflower oil into a very small pan. When the oil heats, put the cayenne pepper into the oil and stir 1-2 minutes. Pour it onto the celery. 

My salad has the oil and cayenne pepper which will make your food less healthy probably 🙂 But you can try it in 2 ways.

Hope you like it.