Lamacun is the Turkish version and possibly the origin. Lahamagine is the Syrian Jewish take on the dish from the Arabic lahma b’ajin
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I find the lahmaçun I’ve had from Turkish places in Germany to have a much thinner crust than pide.
joining the crowd in the feeling of surrealism and being appalled by this new world. there’s been a lot of booze (didn’t help. much.) first night back in the kitchen tonight. i took a TJ’s pork belly, sliced it up, marinated it in dark soy, dry sherry (out of shaoxing rice wine), 5-spice, a little brown sugar, for about 40 minutes. then stir-fried it quickly with smashed garlic cloves, leeks, thai chilis, and sichuan hot bean paste. with jasmine rice, and gai lan, cooked in a little chicken stock, with smashed garlic, oyster sauce, and a little brown sugar.
pork was a friend’s “recipe” and was delish.
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Yep, that’s true.
Im sort of thinking of what you get from the street stalls (Imbiß) which actually may be kind of a hybrid between the two. It’s usually a thinner crust, but has more of the pide shape, and a meat topping.
I also talked to my opthalmologist here, who is a Turk. He insists that pide needs to be rolled and thin crust. So maybe there is a thin crust/thick crust thing going on like with our pizza here.
From what I have seen lahmaçun always seems to have a meat topping, whereas I know in Turkey pide have all different kinds of toppings, including eggs and cheese. My relatives in Germany do the pide with the different fillings when they make these at home.
Finally I also read somewhere that döner kebab was actually invented in Kreuzberg. Don’t know if that’s true or not. So maybe street stall turkische pizza is also a German kind of thing.
I’m heading back to Costco for another rack of lamb . I rub a little Edmund Fallot dijon mustard ,salt,and pepper and into the pellet smoker . I’m so addicted . My neighbor brought over a wild mushroom tart made with porcinis which are going crazy this year . Her husband is avid forager . A nice salad with oo and red wine vinegar . Will also grill some bread for bruschetta .
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How long do you smoke, at what temp (and what wood)? I have a couple of those Costco racks in the freezer, but I’ve never smoked one.
I have the Traeger pellet smoker . I let the ribs come to room temp around 2 1/2 hours on the counter . Then I put them in the smoker for around 15 - 20 min @ 250 . Then I remove them and crank the heat up to 425 and put them back in for another 15 - 20 min . Just picked up a 1.36 # rack . I like when the fat becomes soft and gelatinous . They are so good .
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Does the fat crisp up during the 450 cook? I was thinking of going low-slow until rare and then a quick sear on the stovetop. Cherry is my favorite wood for pork but I’m thinking lamb might do better with something more assertive.
It crisps up near the eye on the rib bone . I like the bite on the bottom of the eye with that crisp piece of fat and membrane hugging the bone . The rest of the fat on the rack is nice and brown and just melts in your mouth .
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I found these rediculous prehistoric looking brussel sprout stalks today and of course bought one. It hardly fit in a grocery bag and i got a few looks walking the streets of nyc on my way home, haha.
I wanted to roast the whole thing but my stupid oven is too small! I ended up roasting the sprouts and then cut (hacked!) the stalk in three pcs and roasted that too. Thanks to a tip from @greygarious i split open the stalk to enjoy the fantastic creamy innards alongside my pile of roasted sprouts.
Alongside was some mushroom lentil walnut pate i made for practice (i’ll bring it to thanksgiving) with some seedy thick hippie crackers. David lebovitz recipe
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You’re killing me. Lamb would me my last meal request.
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Grilled lamb chops in one hand . With the other hand reaching into a plethora of seafood . No utensils needed . I’m out .
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Yes, döner kebab was invented in Germany by Turkish immigrants.
We have a really good pide shop in town here - they have spinach & cheese, roasted eggplant, mushrooms and all kinds of other toppings, like labneh and honey.
I smoked some halibut after smoking the duck breast. Made stock with prawn shells for risotto. Lightly browned the onions, garlic and Speck then chucked in the rice. Last to add to the risotto was the halibut, just to gently warm it up. Some left over prawns went in as well.
But here is the halibut.
One whole filet.
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Chicken Paaahhhpreeekaaassshhhhh is WFD tonight.
Except it’s not BISO chicken thighs, as I’m using a couple of chicken thigh packages Mom gave me - they’re b/s thighs. I’m making do and cooking for a shorter time.
Basmati rice and peas alongside. There’s wine. 'Cause there’s work tomorrow.
Dessert will be Pumpkin Dark Chocolate Chip Cookies with Sea Salt (I’m using “regular” Maldon sea salt vs. the fancy-schmancy one recommended by WGBH).
They end up puffy, and slightly pumpkiny, slightly chocolatey, slightly something else. I’m trying to figure out what the something else is - perhaps too much cloves and nutmeg for my taste. I’ll figure it out. And eat at least a dozen. The rest goes into work tomorrow. 
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I was excited to see today was gorgeous (60 and sunny!) so i decided to bike to chinatown since i have been craving some chinese and thai dishes lately. I picked up some glutinous rice and coconut milk among other things at the thai grocery and fresh tofu from the tiny spot with a line of chinese grandmas before stopping a few other places.
I was able to soak my rice a good four hours and then made my first batch ever of sticky coconut rice- it came out well! -i had a big pile topped with some chopped scallions and cilantro. Alongside i made some dry fried chinese long beans and tofu with a sesame oil soy sauce mix and more cilantro. A peanut mochi will be dessert.
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DSpent some time cleaning out two cabinets in advance of starting our kitchen gut and redo in the next week or so.
Then moved on to the frig where I found a large bag of spinach from the FM last week. Decided on a spinach pie. Sautéed an onion and garlic, spinach, lemon juice, salt, turmeric, and red pepper flakes. Drained the mix and when cooled added one egg, pine nuts, and and bunch of Parmesan. Layered the spinach mix in phyllo brushed with butter. Side salad and the last bottle of rosé before cooler weather sets in.
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