Lahmacun

Turkish, from Arabic لحم بعجين (lahm bi ʿajīn) · pronounced lah-mah-JOON

A thin, round, minced-meat-and-vegetable-topped flatbread from the Levant, widely eaten across Turkey, Armenia, Syria, and Lebanon, baked without cheese or a separate sauce layer and typically much thinner than any pizza dough in this catalogue. Frequently but disputedly marketed in English as 'Turkish pizza' or 'Armenian pizza' — a labelling choice that has itself become a genuine, publicly visible source of cultural friction rather than a settled description.