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 grind chicken meat as minced meat and turn it into red meat with puerperal sherbet. They can use soy.” “It is due to its personnel and expenses. The renter sets a price of 50 thousand liras accordingly. I am renting 5 thousand liras. It is not possible for us to sell the same,” he said.
Sayit Karabağlı, President of the Istanbul Chamber of Restaurants and Craftsmen, when we asked about the striking difference in price tariffs, pointed out that they make pricing based on classification, and that the lower limit is 15 liras and the upper limit is 30 liras.
Karabağlı said that the companies affiliated to them were audited and that the majority of the differences were from rental expenses.
‘PIERGE SHERBE’ CHEAT
Emir Koca, a 25-year-old tradesman in a business in Avcılar, said, “Today’s price of lahmacun is 25 liras. Since there is a high increase in cost, prices of 11-12 liras cost 25 liras today. It is impossible to have lahmacun for 10-15 liras. “They cannot sell lahmacun for 15 liras. For example, they can grind chicken meat as ground meat and turn it into red meat with puerperal sherbet. They can use soy. In this way, they can sell for 12-13 liras,” he said.
Nesim Korkusuz, who has been a tradesman for 20 years in Esenyurt, said, “The price starts with 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 liras. Currently, it does not save, but it is sold. Maximum 3- 5 is earned. The cost is very high right now. Those who sell cheap may be buying the material from their place. The cost is too high right now. If the shop sells a lot, it will be covered in this way,” he said.
40 LIRA AT SULTANAHMET… THERE ARE PEOPLE USING CHICKEN STONES
Reşat Çelik, who has been a tradesman for 30 years in Fatih Sultanahmet, said, “A good lahmacun can cost 40 liras or more. In the parts we call under the stairs, they make it cheaper and sell it by using other things instead of meat. A normal average lahmacun is between 30-40 liras. He said: “They use what we call chicken gizzard instead of meat. They use what we call kidney oil. A good lahmacun determines the price. Prices increase depending on the location. The rents are very high in a place like Sultanahmet. The prices should be in this proportion,” he said.
23 LIRA IN BEŞİKTAŞ… WE BUY IT THROUGHOUT THE COST
Emrah Sotu, who works at the business in Beşiktaş, said, “A lahmacun is 23 liras on average. Prices can change within a week. We have to change it constantly. Meat prices, flour prices, employee prices and rents also have a great 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 liras right now, if the lower one had saved it, we would have given it away. We are trying to make it using veal brisket. We buy tomatoes, peppers and onions so that the cost will decrease,” he said.
“IT IS NOT POSSIBLE TO SELL THE SAME WITH THE EXTRA LEASOR”
Hüseyin Erdem, the manager of a restaurant in Bağcılar, said, “It varies between 20 liras on average. I sell it for 15 liras. It does not save for 15 liras, but we give it at that price in order not to miss the customers we have. The price difference is due to the man’s rent, staff and expenses. The ingredients for an average lahmacun “It’s the same everywhere. Lahmacun made of only meat doesn’t have a taste, it has to be fatty. We give lamb pitted lamb and veal brisket. The same ingredients are used by those who make it in Ortaköy. There are also those who give 100 liras and 200 liras of lahmacun. It’s up to their conscience,” he said.
CITIZEN CONSUMES LAHMACUN FROM THE PLACE THEY KNOW
Barış Çelik, who ate lahmacun in a shop, said, “First, we look at the quality and taste of the meat. When we look at it, it already shows itself. The price is in the second plan, we must first know what we are eating. Lahmacun cannot be bought for 10 liras. 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 my childhood. You cannot find such a clean and hygienic place. It is affordable as well. First of all, service and hygiene are important. It is also affordable in terms of price, it is worth the price I have given. The prices may be different, but I think the taste is the same,” he said. .