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    Cooking Gorgeous » All Recipes » Main Dishes

    Turkish Lahmacun

    Published: Nov 1, 2021 · Modified: Jul 23, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Homemade Turkish Lahmacun (or Lahmajun-Lahmajoun) is a super-thin crispy flatbread topped with minced beef or lamb mixed with vegetables, herbs, and spices. You can find this popular street / fast food everywhere in Turkey, in restaurants, cafes, and fast-food shops.

    homemade Turkish lahmacun served with tomato slices and parsley

    Lahmacun (or Lahmajoun) wrap made with fresh parsley leaves, a few slices of red onions, and a squeeze of fresh lemon juice is the perfect lunchtime snack!

    Jump to:
    • What Is Lahmacun and Where It Comes From?
    • What Is The Difference Between Turkish Lahmacun and Pizza?
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • Step-by-Step Instructions
    • How to Eat Turkish Lahmacun (or Lahmajun-Lahmajoun)?
    • Top Tips From the Chef
    • Recipe FAQs
    • Related Recipes
    • Turkish Lahmacun

    If you love street food, you might also want to have a look at my other recipes such as Izmir Kumru - Turkish Sandwich, Thai Chicken Satay with Peanut Sauce, and Tantuni.

    What Is Lahmacun and Where It Comes From?

    Lahmacun is a type of super thin crispy flatbread topped with a delicious filling made of minced meat, onions, peppers, and tomatoes. It can be described as flatbread with spicy ground meat.

    Lahmacun is similar to Kiymali Turkish Pide but the dough is thinner and it is shaped round instead of a boat shape.

    This popular fast food has been cooked in the Middle East since medieval times. Even though there is no clear evidence about where it was invented, they are popular in countries formerly parts of the Ottoman Empire, especially Turkey, Lebanon, Armenia, Syria, and Iraq. 

    What Is The Difference Between Turkish Lahmacun and Pizza?

    Lahmacun is often called "Turkish pizza" or "Lahmacun pizza" in Western countries. The only similarity between a pizza and a lahmacun is their round shape.

    Unlike pizza, lahmacun doesn't have any cheese as a topping and the crust is thinner. Also, lahmacun is only topped with minced meat while the toppings for pizza are endless.

    You can wrap or fold the lahmacun and eat it like a burrito but pizza is generally sliced before eating.

    Lahmacun cooks in a few minutes and is quick to eat. It’s filling without being as heavy as pizza.

    Homemade Turkish lahmacun stack
    Turkish Lahmacun (Turkish Pizza) is a great lunch when served with salad

    Why This Recipe Works?

    • It is easy to make Homemade Turkish Lahmacun with step-by-step instructions and the video attached to the recipe card.
    • You can make this famous street food in your kitchen without needing a wood oven.
    • Lahmacun (or Lahmajun-Lahmajoun) is made with a very simple non-yeast dough.
    • You can serve them for dinner as a main course or you can make them smaller and serve them as an appetizer.

    Ingredients and Substitutes

    Ingredients for Turkish lahmacun
    • Strong white flour - It is also known as strong bread flour. It is made from hard wheat varieties and contains more gluten than other types of flour. It gives some elasticity to the dough which makes it easier to roll out.
    • Minced beef or lamb - You can use beef or lamb, or a mixture of both. Try and use fatty meat, with a minimum of 15-20% fat. Lamb mince is naturally fatty but if using beef, or a mixture, make sure your beef mince isn’t lean. If you only have lean beef, add a tablespoon of olive oil to your filling to help it to stick to the dough.
    • Turkish green peppers - They are usually mild but some of them can be quite hot. Always check the spiciness before using them and don't use any extra chili or chili flakes if you don't want overly hot lahmacuns. You can replace them with bell pepper or Spanish Padron peppers.
    • Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon .
    • Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops. You can also buy it from Amazon . Alternatively, you can omit it and use the same amount of tomato paste.
    • Parsley - It is possibly the best herb to pair with lahmacun. Try and use fresh flatleaf parsley for both the lahmacun filling and for lahmacun wraps.

    Please see the recipe card below for exact quantities.

    Step-by-Step Instructions

    Making your homemade lahmacun is easier than you think. To achieve the best results, you need to follow a few simple steps:

    Prepare the Dough

    This simple dough needs only 4 ingredients and yeast is not one of them! If you don't feel confident working with yeast, this is the perfect recipe for you.

    To make the dough, place the water, olive oil, and salt in a bowl and mix them until combined.

    Add water, salt, flour and olive oil in a bowl

    Use a stand mixer if you prefer. Sift the flour, add gradually to the bowl and knead the dough. Use the dough hook if you are using your stand mixer.

    Add enough flour to have the dough come together and form a soft and slightly sticky dough. 

    Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore. 

    knead the dough until elastic

    Once the dough is smooth, divide it into 6 balls (approximately 90 grams each) and place them on a lightly floured tray or worktop. 

    Divide the dough into 6 equal pieces

    Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes.

    This step is necessary for the dough to relax and makes it easier to roll out. Prepare lahmacun filling while the dough is resting.

    Prepare the Filling

    Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor.

    place the vegetables into a food processor

    Finely chop them using the pulse function. Be careful at this stage not to turn them into purée. Alternatively, you can finely chop them using a sharp knife.

    vegetables are blitzed in a food processo

    Transfer the vegetables to a bowl and add the mince, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt.

    mix the chopped vegetables with minced meat and spices

    Mix well until all combined into a smooth mixture that is easy to spread.

    Cooking The Lahmacun In The Oven

    The traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven or even on a stovetop. I will explain both methods so that you can pick which method is easier for you.

    Preheat the oven to 230° C (450° F) and line a large sheet tray with parchment paper. Roll out the dough balls into thin circles size 25 cm (9 ½") Ø. You can fit 2 on a large sheet tray or 1 on a small one. 

    roll a dough ball out size of 25 cm dia

    Place 2 dough circles on a large sheet tray. Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. 

    Gently press on the filling to make sure it sticks to the dough. Repeat the same with the remaining dough circles and filling.

    spread the filling evenly on the dough circle

    Transfer the sheet tray to the hot oven. If you have 2 baking sheet trays, you can bake them together.

    Rotate them halfway through the baking time as the top usually bakes faster than the bottom. Bake them for 10 to 12 minutes or until they are crispy on the outside and the filling is thoroughly cooked. 

    Transfer them to a large plate and cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking.

    Covering them will help to keep the lahmacuns warm, and also it will soften them enough for you to be able to roll them into wraps.

    Turkish lahmacun is served with red onions, parsley, and tomatoes

    Cooking The Lahmacun On The Stove

    Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10")Ø or bigger.

    Roll out a dough ball into a thin circle size of 25 cm (9 ½") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.

    Gently place the dough circle in the hot pan. Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press on the filling to make sure it sticks to the dough.

    Homemade Turkish lahmacun cooking on a pan

    Cover the pan with the lid and cook it for 12 to 14 minutes or until you see some brown spots at the bottom. Transfer it to a large plate and repeat the same for the remaining dough balls.

    cooked lahmacun are stacked together to keep them warm

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    How to Eat Turkish Lahmacun (or Lahmajun-Lahmajoun)?

    Lahmacun is not only a snack, but it is also perfect to serve as a meal for lunch, dinner, or as an appetizer.
    The most common way to eat it is with fresh parsley leaves, red onion, tomato & cucumber slices, and a generous squeeze of lemon juice.

    You can either eat it wrapped with a salad like a burrito or slice it like a pizza.
    I also quite like to add a good pinch of flaked chili (pul biber) on top of my Lahmacun.

    If you want to serve Lahmacun as a meal, it is best to serve it with a bowl of soup such as Turkish Lentil Soup, Red Pepper and Tomato Soup, or Ezogelin Corbasi.

    Top Tips From the Chef

    • Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough.
    • Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it.
    • Let the dough balls rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. 

    Recipe FAQs

    Is Lahmacun healthy?

    Lahmacun is considered healthy, it has a moderate amount of calories (411 calories per lahmacun with my recipe) and it is a good source of Vitamin A, Vitamin C, and Manganese. It is also considered a good source of protein.

    Can you freeze the leftovers?

    Yes, the leftovers can be frozen and kept in the freezer for up to 3 months. Make sure you cool them down totally and wrap them individually before freezing them.

    Can you prepare lahmacun in advance?

    You can make the mince filling up to 3 days in advance and keep it refrigerated in an airtight container until you need it.
    The same goes for the dough. Make sure to bring the dough to room temperature before dividing and rolling them out.

    What is the difference between lahmacun and pide?

    Lahmacun is very thin and is often eaten like a wrap. Pide is boat-shaped and has a thicker crust.
    Lahmacun is made with minced beef mixed with onions, peppers, and tomatoes. Pide is usually topped with different toppings such as mushroom and cheese, sucuk (a type of Turkish spicy sausage), or a mix of beef and vegetables.

    Related Recipes

    For more scrumptious Turkish pastries, why not try:

    • Çiğ Börek - Chebureki
    • Su Boregi - Water Borek
    • Karadeniz Pidesi
    • Turkish Pide Bread - Ramazan Pidesi

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this delicious Lahmacun as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    Turkish Lahmacun

    Ayla Clulee
    Homemade Turkish Lahmacun (or Lahmajun-Lahmajoun) is a super-thin crispy flatbread topped with minced beef or lamb mixed with vegetables, herbs, and spices. 
    5 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 25 mins
    Total Time 50 mins
    Course Appetizer, Main Course, Snack
    Cuisine Mediterranean, Middle Eastern, Turkish
    Servings 6 lahmacun
    Calories 411 kcal

    Equipment

    • 1 kitchen scale
    • 1 large baking sheet
    • 1 measuring spoons
    • 1 Sharp knife
    • 1 Rolling Pin

    Ingredients
     
     

    For Lahmacun Dough

    • 330 g flour (strong white)
    • 200 ml water
    • 1 tablespoon olive oil (15 ml)
    • 1 teaspoon salt (8 grams)

    For Lahmacun Filling

    • 350 g minced meat (lamb or beef with %20 fat)
    • 2 tomatoes (300-350 grams)
    • 1 medium onion
    • 2 cloves garlic
    • 2 Turkish green peppers (or 1 green bell pepper)
    • 1 red romano pepper (or 1 red bell pepper)
    • 1 red chilli (or ½ teaspoon chilli flakes)
    • 1 tablespoon tomato paste
    • 1 tablespoon red pepper paste
    • 1 cup parsley (finely chopped)
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon paprika
    • 1 ½ teaspoon salt

    Instructions
     

    Preparing the Dough

    • Place the water, olive oil, and salt in a bowl and mix them until combined. Use a stand mixer if you prefer.
    • Add the flour gradually and knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and form a soft and slightly sticky dough.
    • Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore.
    • Once the dough is smooth, divide it into 6 balls (approximately 90 grams each) and place them on a lightly floured tray or worktop.
    • Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. 
    • Prepare lahmacun filling while the dough is resting.

    Preparing the Filling

    • Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor and finely chop them using the pulse function. Be careful at this stage not to turn them into pure. Alternatively, finely chop them using a knife.
    • Transfer the vegetables to a bowl and add the mince, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt.
    • Mix well until all combined into a smooth mixture that is easy to spread.

    Build and Cook the Lahmacun

    • If cooking in an oven, preheat the oven to 230° C (450° F) and line a large sheet tray with parchment paper.
    • Roll out the dough balls into thin circles size 25 cm (9 ½") Ø. You can fit 2 on a large sheet tray or 1 on a small one.
    • Place 2 dough circles on a large sheet tray.
    • Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press on the filling to make sure it sticks to the dough. Repeat the same with the remaining dough circles and filling.
    • Transfer the sheet tray to the hot oven. If you have 2 baking sheet trays, you can bake them together. Rotate them halfway through the baking time as the top usually bakes faster than the bottom.
    • Bake them for 10 to 12 minutes or until they are crispy on the outside and the filling is thoroughly cooked.
    • Transfer them to a large plate and cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. This will help to keep the lahmacuns warm as well as help them to soften enough for you to be able to roll them into wraps.
    • If cooking on the stove, heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10")Ø or bigger.
    • Roll out a dough ball into a thin circle size of 25 cm (9 ½") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.
    • Gently place the dough circle in the hot pan. Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press on the filling to make sure it sticks to the dough.
    • Cover the pan with the lid and cook it for 12 to 14 minutes or until you see some brown spots at the bottom.
    • Transfer it to a large plate and repeat the same for the remaining dough balls.
    • Cover it with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. This will help to keep the lahmacuns warm as well as help them to soften enough for you to be able to roll them into wraps.

    Video

    Notes

    • The traditional way to cook the lahmacun is in a wood oven. But it is still possible to make delicious lahmacuns at home in a domestic oven or even on a stovetop.
    • Lahmacun is often called "Turkish pizza" or "Lahmacun pizza" in Western countries.
    • Use minced meat with a high percentage of fat for topping. It will not only improve the taste but also will make the filling easy to spread on the dough.
    • If you only have lean beef, add a tablespoon of olive oil into your filling to help it to stick to the dough.
    • Knead the dough minimum for 5 minutes until it feels elastic and soft. When you have an elastic dough, you can shape it easily without tearing it.
    • Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out.
    • Covering the lahmacuns will help to keep them warm, and also it will soften them enough for you to be able to roll them into wraps.

    Nutrition

    Calories: 411kcalCarbohydrates: 51gProtein: 17gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 1044mgPotassium: 573mgFiber: 4gSugar: 5gVitamin A: 2082IUVitamin C: 90mgCalcium: 52mgIron: 5mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Christina

      December 07, 2021 at 7:22 pm

      5 stars
      Love lahmacun! I can’t wait to try this at home.

      Reply
      • Ayla Clulee

        December 08, 2021 at 5:17 am

        Hi Christina
        Hope you enjoy it with your family 🙂
        Best wishes
        Ayla

        Reply
    2. Zainab

      March 20, 2022 at 5:49 am

      5 stars
      We really enjoyed the lahmajuns. Thank you for sharing this.

      Reply
      • Ayla Clulee

        March 21, 2022 at 5:51 am

        My pleasure:) I am glad you all loved the lahmacuns!

        Reply
    3. Jo

      March 24, 2022 at 5:47 am

      5 stars
      Delicious! I served it with the Greek salad.

      Reply
    4. Manny

      March 25, 2022 at 5:28 am

      5 stars
      I've made this a few time and I love it! Thanks for sharing this recipe with us.

      Reply
    5. Christina

      April 02, 2022 at 5:02 am

      5 stars
      I loved these! Perfect in every way. I mixed more dough because we had more meat mixture.

      Reply
      • Ayla Clulee

        April 02, 2022 at 4:21 pm

        Thanks for sharing your experience, Christina!
        Best wishes
        Ayla x

        Reply
      • Laura

        August 28, 2022 at 12:14 pm

        That is a really tasty recipe I tried.
        Is there any step which can be made in advance and Can the lahmacun be frozen ?
        Thank you !

        Reply
        • Ayla Clulee

          August 28, 2022 at 12:57 pm

          Hi Laura
          I am glad you enjoyed the recipe!
          You can make the mince filling up to 3 days in advance and keep it refrigerated until you need it. The same goes for the dough. Make sure to bring the dough to room temperature before dividing and rolling them out.
          And yes the leftovers can be frozen and kept in the freezer for up to 3 months. Make sure you cool them down totally and wrap them individually before freezing them.
          Hope that helps.
          Best wishes
          Ayla

          Reply
    6. Barbara

      April 03, 2022 at 4:49 am

      5 stars
      Wonderful!! Easy instructions to follow. Better than any Turkish restaurant I have had. And its homemade!

      Reply
    7. Natalie

      April 04, 2022 at 5:47 am

      5 stars
      I have had a similar version of these many years ago...I served mine with sliced fresh tomato & rocket rolled up in each slice with the lemon juice and the kids inhaled them and begged for more!
      Absolutely fantastic recipe - even for fuss pots!

      Reply
    8. Sara

      April 08, 2022 at 4:17 am

      5 stars
      Just made this tonight and loved it! The kids ate it up too! The dough is really easy to work with.

      Reply
    9. Jasmine

      April 09, 2022 at 5:02 am

      5 stars
      We love lahmacun and yours looks tasty. This reminds me I should make it again soon!

      Reply
    10. Rita

      April 10, 2022 at 5:14 am

      5 stars
      This is my first time seeing a recipe for Turkish Lahmacun, looks fantastic! I love all the flavours and yet it's so simple to make! I'll be trying this very soon.

      Reply
    11. Claudia

      April 11, 2022 at 5:08 am

      5 stars
      I am so glad I made this recipe! It was beyond delicious. My husband and I couldn't get enough! We will definitely be making it again!

      Reply
    12. Tommy

      April 12, 2022 at 4:08 am

      5 stars
      Awesome Recipe!
      worth the time and effort

      Reply
    13. Elenora

      April 16, 2022 at 4:53 am

      5 stars
      The flavours sound incredible! Such a great make ahead lunch or dinner option!

      Reply
    14. Siri

      April 24, 2022 at 5:35 am

      5 stars
      I love the meat mixture! So much flavour!!! This is so perfect and taste great!

      Reply
    15. Francisco

      April 27, 2022 at 4:57 am

      5 stars
      It is easy to make and delicious, everyone loves it. Thanks

      Reply
    16. Katherine

      May 16, 2022 at 7:06 am

      5 stars
      My husband loves lamb and raved about the topping on this! Thanks for the recipe.

      Reply
    17. Gary

      June 11, 2022 at 4:26 am

      5 stars
      Perfect, good instructions! Good bit of prep but the effort is worth it was top drawer.

      Reply
    18. Laura

      August 30, 2022 at 4:50 pm

      5 stars
      Thanks a lot Ayla for the details
      It definitely helps : )

      Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

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