Çinili Taş Fırın

Çinili Fırın is a classic lahmacun and pide bakery. But what makes it different than all the other stone oven traditional places is its vegan lahmacun. Kadıköy is the home of the alternative crowd, meaning establishments must cater to their environmentally-conscious, vegan, LGBTQ+ customers. Çinili does this well by making a lahmacun successful in taste without losing its core textural component.
What to order: The vegan lahmacun. It is a crispy and light lahmacun with a soy-based alternative minced meat topping. The soy is mixed with spices, minced onions and tomatoes per the usual lahmacun topping guidelines. While it is a bit drier than its meat counterpart, the well-executed taste and the adequate lahmacun dough makes up for it. Great option for vegans who want to know what a lahmacun tastes like or lahmacun lovers who want to go vegan. What to know: Lahmacun is wrongly named as Turkish pizza, when this dumbing-down should be reserved for the pide. Lahmacun is supposed to have a lighter dough formed into a thin disc or oval and grilled in a wood-fired oven until dry and crispy. It shouldn’t feel doughy like a pizza. The topping is usually minced meat, tomatoes, onions and green peppers along with spices. The way to eat a lahmacun is sometimes debated but most people put some parsley in the middle, squeeze a slice of lemon and roll it into a wrap. My personal preference is to add very little parsley, very little shredded cabbage and go generous on the squeezed lemon. And then fold it once, to have more bites and less dough in each bite.