Lahmacun

Turkey’s answer to pizza! But also a popular street food in Syria and Lebanon, it consists of a variety of toppings, such as lamb, Arabic cheeses, and spinach, cooked in a wood fired oven. Our Lahmacun is also sourdough, as was all the original Arabic breads before modern yeasts could be manufactured (plus the taste is so much better!) Alongside we serve popular middle-eastern sides, sauces & pickles so you can have the full authentic experience!

We are based in Cardiff, but have long standing roots in the Middle East, namely Syria. I, Lucas Wootten, chef at Lahmacun, have spent the last 10 years in restaurants, 6 of those 10 years in London,. Before that, I trained in Oman. My partner Sophie Khen is the daughter of a Syrian chef, who is inspired by his and his mother’s food traditions. We now take our skills and heritage, morphing them into the product and journey that is Lahmacun.

 We cook authentic Arabic food, but we take local ingredients and work (more importantly) with local producers to get the absolute best tasting products, all the while supporting our local economy and friends. Namely we use “Wild & Rare” (found at Roath market) for their tremendous quality Welsh mountain lamb and wild Venison.

 A popular Lahmacun across the nations is the “Lamb Bagine” – made using trademark Arabic flavours and served with sumac onions, mint & a squeeze of lemon. Why not come and taste your first lahmacun with us?

 Find us on Instagram: https://www.instagram.com/lahmacuncardiff/