Flavor Trends, Strategies and Solutions for Menu Development

Trends 2019 Case Study This Levantine flatbread demonstrates the richness of opportunity

Lahmacun’s emergence onto the food scene signals an eagerness by diners to explore authentic global flavors, especially when presented in a user-friendly and familiar format like a flatbread
PHOTO CREDIT: Spencer Pernikoff

Hailing from Turkey, lahmacun (pronounced “luh-muh-joon”) traditionally consists of a crispy, thin flatbread either topped with or rolled around richly seasoned ground meat, usually beef or lamb. It’s complemented by a salad of parsley, sumac, lemon juice and onion.
“You either pull pieces of the flatbread off and roll them around a bit of salad, or you serve it like street food as a wrap,” says Loryn Nalic, chef/owner of Balkan Treat Box in St. Louis. “There’s a lot of liberty to be taken with lahmacun, and there’s so much room for interpretation,” she says.
In her version, spicy lamb sausage is spread over the flatbread that’s cooked at a high temperature in a wood-fired oven.
Lahmacun’s emergence onto the food scene signals an eagerness by diners to explore authentic global flavors, especially when presented in a user-friendly and familiar format like a flatbread.
Taking cues from the success of other handhelds that star heavily seasoned meats—shawarma and döner kebab, for example—opportunity awaits those who successfully translate this craveable dish.
 
From the Jan/Feb 2019 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

 

About The Author

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Katie Ayoub is managing editor of Flavor & The Menu. She has been working in foodservice publishing for more than 16 years and on the Flavor team since 2006. She won a 2015 Folio award for her Flavor & The Menu article, Heritage Matters. In 2006, she won “Best Culinary Article” from the Cordon D’Or for an article on offal.