English: In Turkey they serve lahmacun generally entirely or cut in two, so that the client can make a "dürüm" or two, filling the lahmacun with -generally- parsley leaves. (Others may use menta leaves etc also.) Indeed it is helpful that they cut the pastry into two (one whole is too big for a snack) at the mouth of the oven with a "mezzaluna" because it is difficult to cut the fresh lahmacun with an eating knife. Here we've got two lahmacuns divided into four by the serving bakery master. I made myself 8 small dürüms. When you eat in small pieces, you get to be satisfied more quickly and with less food. I wished I had some Commoners around to share my lahmacun and to invite them a glass of ayran.