Gökçe KARAKÖSE – Burak KESKİNCİ / ISTANBUL, (DHA)
The price of lahmacun, which is more often preferred because it is cheap and one of the flavors quickly eaten outdoors, differs in the districts of Istanbul. The price of lahmacun, which sells for 15 lira in Bağcılar, reaches 40 lira in Fatih Sultanahmet. The price difference is also controversial among craftsmen. Emir Koca said: “They cannot sell lahmacun for 10 or 15 lire unless they cheat. Hüseyin Erdem, who is selling Lahmacun cheaply, said: “The difference in price is due to rent, staff and expenses.”
The price variation of lahmacun, which is one of the popular flavors of Turkish cuisine, attracted attention depending on the district. While the traders selling cheap prices of up to 15 lira in Bağcılar and 40 lira in Sultanahmet interpreted this as “rent and labor costs”, those selling high claimed that chicken with puerperal sorbet was colored in cheap lahmacun.
Trader Emir Koca complained about the price difference, saying, “They cannot sell lahmacun for 10 or 15 lire unless they cheat. For example, you can grind chicken as mince and process it into red meat for postpartum sherbet. You can use soy.” “It’s up to its staff and cost. The landlord accordingly sets a price of 50,000 lire said.
Sayit Karabağlı, President of the Istanbul Chamber of Restaurants and Craftsmen, when we asked about the striking difference in pricing tariffs, pointed out that pricing is by classification and that the lower limit is 15 liras and the upper limit is 30 liras. Karabağlı said the companies associated with them were audited and that the majority of the differences stemmed from rental costs.
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“WITH POUCHER SHERBET YOU CAN USE CHICKEN MEAT IN RED MEAT”
Emir Koca, who has been a trader in a shop in Avcılar for 25 years, said: “Today’s price of Lahmacun is 25 lira. Prices of 11-12 lira cost 25 lira today because of the high cost increase. It’s not possible to have lahmacun for 10-15 lira, even our profit margins aren’t the same as they used to be. We use premium materials.
We make lahmacun with flour for baklava and pastries. We use cattle and sheep from Balıkesir. They cannot sell lahmacun for 10 or 15 lire unless they cheat. For example, you can grind up chicken as a mince and process it into red meat with postpartum sorbet. You can use soy. This way they can sell for 12-13 lire. Ministries and relevant institutions must take the necessary measures.” class=”medianet-inline-adv”>
Nesim Korkusuz, who has been a trader in Esenyurt for 20 years, said: “The price starts at 30. It changes in some places. There are those who sell for 35 and there are those who sell for 15. Here it is sold for 20 lira. Currently it is not saving, but it is being sold. Maximum 3-5 are earned. The costs are very high at the moment. Those selling cheap may be buying the material from them. The cost is too high, right if the business sells a lot, that’s how it gets covered,” he said.
40 LIRA AT SULTANAHMET… THERE ARE PEOPLE USING CHICKEN STONES
Reşat Çelik, who has been a trader in Fatih Sultanahmet for 30 years, said: “A good lahmacun can cost 40 lira or more. In the parts we call under the stairs, they make it cheaper and sell it using other meat. A normal average lahmacun is between 30 and 40 lira. He said: “They use what we call chicken gizzards instead of meat. They use what we call kidney oil. A good lahmacun sets the price. Prices increase depending on location. Rents are very high in a place like Sultanahmet, prices should be in proportion,” he said.
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23 LIRA IN BEŞİKTAŞ… WE BUY IT AT THE ENTIRE COST
Emrah Sotu, who works at the Beşiktaş shop, said: “One lahmacun costs 23 lire on average. Prices can change within a week. We have to keep changing them. Meat prices, flour prices, employee prices and rents also have a large value impact. The quality of Lahmacun determines the price. The cheapest lahmacun. “We were one of the places where we could give money to our customers. We are saving 23 lire right now, if the lower one had saved it we would have given it away. We try to make it with veal breast. We buy tomatoes, peppers and onions to keep costs down,” he said.
“IT IS NOT POSSIBLE TO SELL THE SAME WITH THE EXTRA LEASOR”class=”medianet-inline-adv”>
Hüseyin Erdem, the manager of a restaurant in Bağcılar, said: “It fluctuates between 20 lira on average. I sell it for 15 lira. It doesn’t save for 15 lira, but we’re giving it at this price so as not to miss out. Customers we have. The difference in price comes from the rent, the staff and the man’s expenses. “The man who pays less rent and employs less staff saves a little cheaper. I pay 5,000 lire rent. More rent is given on the square side .
A sale is not possible for us. I make sure that the material is clean and hygienic. The ingredients for an average lahmacun are the same everywhere. Only meat lahmacun has no taste, it must be oily. We give lamb cave, veal breast. This is the lahmacun that is everywhere. I am too. Those who make it in Ortakoy use the same material. There are also those who give 100 lira and 200 lira to lahmacun. It’s up to their conscience,” he said.class=”medianet-inline-adv”>
CITIZEN CONSUMED LAHMACUN FROM THE PLACE YOU KNOW
Barış Çelik, who ate lahmacun in a shop, said: “First of all, let’s look at the quality and taste of the meat. When we look at it, it shows. The price is in the second plan, we first have to know what we eat. Lahmacun cannot be bought for 10 lire. How much does the meat weigh anyway. We don’t know what’s in it.” “We don’t eat lahmacun from places we don’t know,” he said.
Mustafa Doğan said: “I have loved Lahmacun since I was a child. There is no such clean and hygienic place. It’s also affordable. First of all, service and hygiene are important. It’s also reasonably priced, well worth the price I quoted. The prices may be different, but I think the taste is the same,” he said.
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