Lahmacun (Turkish Flatbread with Meat Topping) vs Psari Plaki: Baked Fish Plaki

Both dishes lean on garlic, onion, tomato, parsley, olive oil and lemon, but put them to very different work. Lahmacun blitzes the vegetables raw with ground meat, red pepper paste, cumin and chili flakes into a spicy paste, spreads it over very thin dough and bakes it hot until the edges turn crisp and lightly charred, with lemon and parsley added fresh at the table. Psari Plaki instead sautés onion until golden and simmers the tomatoes into a sauce, optionally with white wine, then bakes white fish in it with lemon slices until tender and flaky.