Originally Posted by
LabCat
Oh man.... my grandmother (not Turkish but the motherland is next door) made lahmajun from scratch. One day there would be several stacks of them in the frig. The next day.... GONE! So good with a dash of lemon juice.
Now I'm motivated to work on replicating her recipe, which, along with all the others she did by memory and feel, passed with her.
it is really diffucult to make a lahmacun, we prefer to buy here in Turkey, your grandmother should were very talented. unfortunately it is not as common as Döner Kebab to find Lahmacun in outside of Turkey.
Originally Posted by
BuildingMyBento
Good to know that Gaziantep is the baklava epicenter, even though it's tasted good no matter where in Turkey I've had it!
Though, I can find baklava all over the place. Künefe on the other hand...I wish people from Hatay decided to open up a chain of küneferias (just made it up) in various world cities. Of course, like baklava it is not something that should be eaten daily, but I indulged during a recent trip to Ercan.
Another thing- in NYC, there are many Turkish restaurants now, but I have yet to see a (typical in Turkey) buffet. Apparently, at least one does exist (in Manhattan, at least), but those casual eateries chock full of pickled peppers and what not would be a welcome addition.
yes, it tastes so great and i believe it will become popular soon and you will find Kunefe in other cities as well.
for the ones who did not eat this sweet i really recommend.
Künefe is Turkish speciality rich in syrup and butter, usually combined with kaymak (clotted/scrambled butter) when served. Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachio or walnut.Speciality of the Turkish kitchen in the region Hatay
