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A lahmacun master in Istanbul's Beylikduzu district has etched his name into culinary history, crafting a 63-meter (206.7-foot) lahmacun that earned him an official Guinness World Record.
Preparing the record-breaking flatbread took several days and attracted large crowds who watched the process. The team used specially made dough and filling, and baked everything with great care. After notaries and officials confirmed the record, the lahmacun was cut up and shared with everyone there.
Master baker Ramazan Cimen led a team of 40 people to make this happen. He explained that his goal was not just to break a record, but also to introduce lahmacun, one of Turkey’s favorite dishes, to more people around the world. Cimen said he trusted his team completely and that they finished the project quickly. As far as he knows, no one has tried for this record before, so Türkiye is the first to achieve it.
Traditional lahmacun uses a paper-thin, unleavened dough that is stretched wide and topped with a finely minced mix of beef or lamb, tomatoes, onions, parsley, and a blend of spices.
It is baked at high heat so the edges become crisp while the center stays tender. The result is light, fragrant, and satisfying, very different from the thick, cheesy slices of pizza.
Lahmacun is usually served rolled up with fresh parsley, sliced onions, and a squeeze of lemon juice inside, and eaten by hand. It is a street food staple found at bakeries and casual restaurants all over Türkiye, especially popular as a quick and affordable meal. In many cities, people pick up a stack of warm lahmacun, wrap them tightly, and take them home.
The dish has roots throughout the region. Versions of it appear in Armenian, Arabic, and Levantine cuisines under different names, but in Türkiye, it has become a cultural institution. It is a food that many people grow up with and feel a strong connection to.
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