WHERE TO EAT The best Sfiha in the world (according to food experts)

"We headed off to Ichkhanian, to watch the bakers rolling out and baking L’ahm b’ajeen. Minutes later, my breakfast was nothing but a crinkled up piece of bakery wrap with a few crusty crumbs scattered in the wrinkles."

"Hocapasa Pidecisi served pide with a range of different toppings, made to order. Kiyma is a personal favorite, which is minced beef and onion, but you can also try pastirma, cheese, potato, and the list goes on."

"Ask for the Lahme Beajine with pomegranate molasses."

"Now I understand... The Lahme Beajine. Paper-thin dough, firm like a biscuit and covered with a fresh mix of meat prepared in house, tomatoes and onions. A mix of three colors layered on a beautiful circle."

"Just imagine a thin and crunchy crust, covered with local fresh meat from the village and enjoyed with homemade yogurt "Laben". Yes, it's pronounced "Laben" ... the Keserwani way. Be prepared to be amazed."

"To celebrate its origins, it is worth to stop by the Rotisseria Sírio Libanesa, where you can find the best sfiha in the South Zone. The meat sfiha is delicious."

"They have the best ever Lahme Beaajine with its thick dough and generous filling. Two 15cm square pieces in each order is filled with concentrated lamb meat mixed with pine nuts and grenadine molasses. Simply perfect."

"Stopping here for pide is a highlight of a trip to Ilıca and a great choice for a quick lunch, or even breakfast."

"The pide is crispy and generous."

"I like it very much."