Global flavor trends continue to bring flavor excitement to American menus. The challenge is knowing which corner of the world we should peer around next, spotting flavors that are primed for menu translation here. With staff around the world, True Aussie Beef & Lamb acts as a guide, looking ahead for the clearest pathway to menu distinction. This issue’s flavor postcard comes from Anason, a Turkish restaurant by renowned chef Somer Sivrioglu in Sydney, Australia. It offers modern takes on traditional Turkish small plates.
Chef Sivrioglu’s approach showcases the advantage of digging further into Eastern Mediterranean cuisine. One of the biggest opportunities for menu translation here is lahmacun (pronounced “luh-muh-joon”), a crispy flatbread from Turkey topped with richly seasoned ground meat. At Anason, the lahmacun sees a spread of ground lamb, red pepper, tomato and Urfa chiles, which bring a guajillo-like depth that pairs well with pasture-raised Aussie lamb, an herb side salad and squeeze of lemon to finish the dish.
Why We Love It
It’s a quick pick-up coming off the deck of a high-heat oven and carries a friendly food cost. From a consumer perspective, it’s a familiar, pizza-style format and great small bite that hits all the right notes for today’s most craveable Mediterranean flavors.
What’s the Opportunity?
A “new” Mediterranean flatbread is an almost guaranteed hit, thanks to its craveability and familiar format. The lahmacun, like most flatbreads and pizzas, is endlessly customizable, making it an exciting offering for modern menus.