The price variation of lahmacun, which is among the popular tastes of Turkish cuisine, drew attention according to the districts. While the tradesmen who sell cheap prices of up to 15 liras in Bağcılar and 40 liras in Sultanahmet, interpreted it as ‘rent and personnel expenses’, those who sell expensive claimed that chicken meat is colored with puerperal sherbet in cheap lahmacun.
Complaining about the price difference, the tradesman Emir Koca said, “They can’t sell lahmacun for 10 liras or 15 liras if they don’t cheat. For example, they can take chicken meat as minced meat and turn it into red meat with puerperal sherbet. They can use soy” and Hüseyin Erdem, who sells lahmacun for cheap, said, “The price difference is due to rent, staff and expenses. The renter sets a price of 50 thousand liras accordingly. I pay 5 thousand liras in rent. It is not possible for us to sell the same” he said.
Emir Koca, a tradesman for 25 years in a business in Avcılar, said, “Today’s price of lahmacun is 25 liras. Since there is a high increase in cost increases, prices of 11-12 liras cost 25 liras today. It is impossible to have lahmacun for 10-15 liras. Where there are costs, even our profit margins are not what they used to be. We use first class materials. We make lahmacun with flour for baklava and pastry. We use bovine and ovine animals from Balıkesir. They can’t sell lahmacun for 10 liras or 15 liras if they don’t cheat. For example, they can grind chicken meat as minced meat and turn it into red meat with puerperal sherbet. They can use soy. In this way, they can sell for 12-13 liras. Ministries and relevant institutions need to take the necessary measures” he said.
According to the news of VeryansinTV, Nesim Korkusuz, who has been a tradesman for 20 years in Esenyurt, also said, “Its price starts at 30. It changes in some places. There are those who sell for 35, and there are those who sell for 15. It’s on sale here for $20. Currently not recovering but being sold. 3-5 wins at most. The cost is too high right now. Those who sell cheap may be taking the material from their place. The cost is too high right now. This is how the shop sells it” said.
Reşat Çelik, who has been a tradesman in Fatih Sultanahmet for 30 years, said, “An average good lahmacun can cost 40 liras or more. In the parts we call under the stairs, they make it cheaper by using other things instead of meat and sell it like that. A normal average lahmacun should be between 30-40 liras. Instead of meat, they use what we call chicken gizzard. They use what we call kidney oil. A good lahmacun determines the price. Prices go up instead. Rents are very high in a place like Sultanahmet. Prices should be in the same proportion.” he said.