Örnek Lahmacun Evi
Lahmacun
Kelle Paça Çorbası, Pide
Adana Kebap, Durum Wheat Wrap, Rice
Firinda Sutlac
Halka Tatli
Still something of a “hidden gem” despite Berlin’s 250,000 residents of Turkish ancestry it was on the second-hand recommendation from Chefs at Ernst that three guests lined up at Örnek Lahmacun Evi on Monday, the Wedding eatery straddling a hair salon proving every bit worth the effort including a menu of traditional Turkish Cuisine and staff not fluent in English.
The definition of “no-frills,” a lack of indoor seating and limited room to move justified by a scratch-kitchen including Bread made on site, Ingredients rest in plain view while Meat sizzles on skewers and three men complete tasks ranging from stretching Dough to chopping Tomatoes.
Open daily with predominantly Turkish clientele, a middle-aged man making room at a communal table for three foreigners, it was via Google Translate that choices were made, the signature “Turkish Pizza” or Lahmacun thin and crisp but able to bend around minced Lamb, Peppers and spices.
Well known for Adana Dürum Kebaps, made-to-order in 15 minutes, Lamb is charred but still moist and made vibrant by Salsa-like Ezme plus Green Chilis that also find their way into hearty Kelle Paça Çorbası served alongside Pide that comes in handy for sopping up any residual liquid.
Also offering a few traditional sweets, Halka Tatli found throughout Wedding a sort of Churro soaked in fragrant Syrup, those in search of something less sweet are well advised to order a tray of Firinda Sutlac that eats like Rice Pudding crossed with Crema Catalana.
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