WOW, when I left, Turk Lachmaj’un I was impressed. I mean it’s known that the two most common street foods in Israel are falafel and shwarma, but the way they do things at Turk Lachmaj’un really take it to the next level. I want to thank my friend Mitch Schnieder for introducing me to this place because I KNOW I’m going to head back there.
Turk Lachmaj’un (Kosher Rabbanute Tel Aviv) has been around for a while, and their standards have stayed the same since day 1. For those of you who don’t know what a lachmaj’un is, (here comes the culinary tidbit) it’s a loaf of bread baked with any type of meat inside. The dish hails from Turkey, and has become a very popular dish in restaurants around Israel. Traditionally it’s baked with lamb, but those who can’t afford it will use beef or any other meat they fancy. Traditionally it’s served with techina, but you can enjoy it with any dip you like.
Now to the restaurant. I call it a restaurant because it really is. You have an option to either eat a shwarma to go and have them wrap up your meal in a laffa or lachmaj’un or to sit down and enjoy the full experience where they bring you salads to your table and you eat with a fork and knife. I chose the first option, and it was perfect! A little more about the restaurant, show up early or you will be waiting a long time to enjoy an amazing meal because the place is packed during the lunch rush. Most of the food is made in-house from the salads to the fries, I don’t know if the meat is prepared there but I know that each lachmaj’un is made in the stone oven that they hide in the corner. Now I need to break down the lacmaj’un process for you: They bake each lachmaj’un fresh to order. the lachmaj’un is prepared like this: they bake the meat and spices into and open-faced type of laffa bread and then when it comes out of the oven, they fill it with more meat!If you aren’t already drooling, here comes the fun part, I chose lamb all the way through, then he put in the fillings that were so fresh, from the techina dripping through, pickled onions, and I don’t even remember what else the guy put in, but it made it a perfect bite! The lamb was super moist and full of flavor and you can taste the lamb all the way through because it’s baked into the bread! The fries were a bit soggy because sadly Israelis don’t believe in a double fry french fry (pomme frites) but everything else was just perfect.
Turk Lachmaj’un is one of the best shwarmas I have had in Israel, definitely in my top 5 in Israel. So if you find yourself in the Nachalat Binyamin area of central Tel Aviv, come by foot, because there’s almost no parking and get on line for some of the best shwarma, Tel Aviv has to offer.