Lahmacun in Çanakkale
Lahmacun is stretched thin and bakes in under a minute in the stone oven. That is why it is not made in advance but opened as the orders come in.
170 TL and up · prices come live from the digital menu
Six kinds of lahmacun
Six headings, differing by topping and cheese:
- Lahmacun — plain, the classic topping
- Özel lahmacun — a more generous topping
- Antep lahmacun — with isot pepper, spicy
- Lahmacun with kaşar cheese
- Özel lahmacun with cheese
- Antep lahmacun with cheese
Fındık lahmacun, one bite
In the starters you will find fındık lahmacun: a palm-sized lahmacun, one bite. Plain, özel and Antep are all on the menu; it comes to the table before the main course.
How it is eaten
Lahmacun is eaten hot. Squeeze the lemon over it, put the parsley and onion inside, roll it up. If you like heat, spread some ezme in as well. Ayran alongside is as common in Çanakkale as anywhere else.
Lahmacun — current prices
The list is pulled live from Doyum 1980’s digital menu; when a price changes there, it changes here.
- Lahmacun170 TL
- Special Lahmacun190 TL
- Antep Lahmacun190 TL
- Lahmacun with Cheese210 TL
- Special Lahmacun with Cheese230 TL
- Antep Lahmacun with Cheese230 TL
Frequently asked
- How many kinds of lahmacun are there at Doyum 1980?
- Six: plain, özel, Antep, with cheese, özel with cheese, and Antep with cheese. There is also the one-bite fındık lahmacun served as a starter.
- What is the difference between Antep lahmacun and the plain one?
- Antep lahmacun has isot pepper in the topping and is spicy. The plain lahmacun is made with the classic topping and is not hot.
- How long does lahmacun take?
- Lahmacun bakes in under a minute in the stone oven; depending on how busy the kitchen is, it reaches the table within a few minutes.