Printed September 1, 2026
Lahmacun Benedict
Turkish pizza meets eggs Benedict in this audacious breakfast fusion where crispy spiced meat flatbread replaces the English muffin. Sumac hollandaise provides the perfect tangy bridge between two breakfast worlds.
Ingredients
- 4 small lahmacun (Turkish meat flatbreads)
- 4 large eggs
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon sumac
- 1/2 cup butter, melted
- 1 tablespoon white vinegar
- Handful of arugula
- 1 small red onion, thinly sliced
- 2 tablespoons parsley, chopped
- Aleppo pepper for garnish
- Salt and cayenne to taste
Preparation
In the southeastern Turkish city of Gaziantep, lahmacun is rolled up with parsley and lemon and devoured as a quick meal. But this crispy, spiced meat canvas deserves a morning spotlight, especially when crowned with poached eggs and a sumac-spiked hollandaise that would make both French and Turkish chefs nod in approval.
Preparing the Sumac Hollandaise
Fill a small saucepan with an inch of water and bring to a gentle simmer. Place egg yolks, lemon juice, sumac, and a pinch of salt in a heat-proof bowl that fits over the pan without touching the water. Whisk constantly for 2-3 minutes until the mixture thickens and ribbons form. Remove from heat and slowly drizzle in melted butter while whisking continuously until thick and glossy. Keep warm.
Warming the Lahmacun
Heat a dry skillet over medium heat and warm each lahmacun for about 1 minute per side until crispy at the edges but still pliable in the center. Keep warm in a low oven.
Poaching and Assembly
Bring a pot of water to a gentle simmer and add vinegar. Create a whirlpool and carefully drop in eggs one at a time. Poach for 3-4 minutes. Place a warm lahmacun on each plate, top with a small handful of arugula, add a poached egg, and generously spoon sumac hollandaise over the top. Garnish with sliced red onion, parsley, and a dusting of Aleppo pepper.
