What You Need to Know
The crust formation involves Maillard reaction and gluten network development, while the toppings are distributed through surface tension and capillary action. The dish is cooked in a wood-fired oven or domestic oven at high temperatures for a short time, requiring precise temperature and time control to achieve the desired texture and flavor.
Steps
- 1.
Antep-style lahmacun (Gaziantep, Turkey): Ultra-thin crust allows for rapid cooking while maintaining meat juiciness
- 2.
Armenian lahmajoun (Armenia): High heat creates characteristic blistered spots on the dough
- 3.
Syrian sfiha (Aleppo, Syria): Smaller portions baked at same intense heat for concentrated flavors
The Science
Primary Reaction
Maillard reaction