--- title: Gaziantep Lahmacunu slug: gaziantep-lahmacunu-b0685 url: /detay/gaziantep-lahmacunu-b0685 type: article language: English entity: primary: Gaziantep Lahmacunu type: article disambiguation: Authentic Gaziantep Lahmacun: Traditional Turkish lamb flatbread. Stone-baked & unique recipe. categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi - name: General Knowledge slug: genel-kultur url: /kategori/genel-kultur - name: Geography slug: cografya-2 url: /kategori/cografya-2 tags: - kitchen - Gastronomy - Turkish Cuisine author: Rabia Aras created_at: 2025-04-30T15:29:53.764853+03:00 updated_at: 2025-05-06T10:36:21.032352+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/04/30/OeEZUe04qE4QHNpRrW72KfvbE6NffP5r.png --- # Gaziantep Lahmacunu ## KURE Information Cards ### KURE Information Card: Gaziantep Lahmacun (Antep Lahmacun) ![Ekran Resmi 2025-04-30 16.08.01.png](https://cdn.t3pedia.org/media/uploads/2025/04/30/D6wrF3yBDkbuqVb302JRfXCO1x2xy2FI.png) | Field | Value | |-------|-------| | Registration Number(Text) | 236 | | Registration Date(Text) | November 20, 2017 | | Applicant/Registrant(s) | Gaziantep Commodity Exchange | | Geographical Boundary(ies) | Gaziantep Province | | Type of Geographical Indication | Designation of Origin (Mahreç İşareti ) | | Product Type | Pastry – Lahmacun | | Distinctive Feature(s) | 20–24% fat content,Mixture without onion,Stone oven cooking,Armored lamb mince | ## Article Content **Gaziantep Lahmacunu**, a traditional pastry unique to the city of [Gaziantep](/en/detay/gaziantep-province-25adf/llms.txt) in Türkiye’s Southeastern Anatolia Region, is prepared using minced lamb meat processed with a special curved knife (*zırh*), and baked in a stone oven. This product holds a geographical indication under the category of designation of origin, and is produced using traditional methods specific to the designated region. ### **Origin and Characteristics** The origin of [Gaziantep Lahmacunu](/en/detay/gaziantep-lahmacunu-e20aa/llms.txt) lies in the region’s rich culinary heritage, especially in its use of zırh-minced meat. The dish is historically significant, being referred to as *“lahm-ı acinli börek”* by the 17th-century Ottoman traveler Evliya Çelebi in his renowned *Seyahatname* (Book of Travels). Over time, it has become one of the signature flavors of [Gaziantep cuisine](/en/detay/gaziantep-culinary-culture-3f51c/llms.txt). Gaziantep [Lahmacun](/en/detay/lahmacun-26c85/llms.txt) differs from other types of lahmacun through its method of preparation: it is exclusively baked in stone ovens, made with minced lamb prepared using the *knife *blade, and notably contains no onions. The meat used typically comes from **12–14-month-old male lambs, specifically from the brisket and rib sections**. The meat content makes up 35–40% of the topping mixture, with a fat content of 20–24%. The filling also includes garlic, parsley, fresh green peppers, tomatoes, salt, black pepper, and red pepper flakes. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/04/30/hGV5b31aEVFpp77MHOwLGqjO9j8ZCwUK.png) *Gaziantep Lahmacun (*[Turkey Culture Portal](https://www.kulturportali.gov.tr/turkiye/gaziantep/neyenir/lahmacun)*)* ### **Gaziantep Lahmacun Recipe** #### **Ingredients (for 1 piece of lahmacun)** **Dough (50–55 g):** - Wheat flour (for general purpose) - Water (100–125 g per 1 kg of flour) - Yeast (1–1.5 g per 1 kg of flour) - Salt (1–2 g per 1 kg of flour) **Topping Mixture (90–100 g):** - Ground lamb (55–60%) – preferably from the breast and ribs of a 12–14-month-old male lamb - Parsley (11–14%) - Tomato (10–12%) - Garlic (9–11%) - Fresh pepper (8–10%) - Black pepper and red pepper flakes (0.75–1%) - Salt (0.75–0.90%) #### **Preparation** ##### **Meat Preparation** The lamb meat used in Gaziantep Lahmacunu is trimmed of sinews and cut into pieces approximately 8–10 cm in size. These are minced with a traditional large curved knife known as *zırh*. The use of meat grinders is prohibited. Approximately 15–16 grams of salt is added per kilogram of meat during this process to preserve texture without crushing the meat. ##### **Dough Preparation** The dough is made from special-purpose wheat flour. To 1 kg of flour, 100–125 g of water, 1–1.5 g of yeast, and 1–2 g of salt are added and kneaded into a smooth, uniform dough. After resting for 30 minutes to rise, the dough is allowed to rest an additional 10–15 minutes and then divided into 100-gram portions. ##### **Filling Preparation** The prepared minced meat is combined with parsley, garlic, tomatoes, and peppers to form the lahmacun filling. The vegetables are chopped to a similar size as the minced meat to ensure even distribution. ##### **Shaping and Baking** The dough pieces are rolled out with a rolling pin into rounds no thicker than 3 mm. Each 50–55 g piece of dough is topped with 90–100 g of filling. The lahmacuns are then baked for 3–4 minutes in traditional stone ovens heated to 300–350°C. These ovens are made with a mixture of special stone and soil, which helps retain heat and ensure even cooking of the surface and interior. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/04/30/aDuDcdhyrH166tJ9ghKSbqsmr44DXh9L.png) *Gaziantep Lahmacun (*[Turkey Culture Portal](https://www.kulturportali.gov.tr/turkiye/gaziantep/neyenir/lahmacun)) ### **Geographical Indication Registration** Gaziantep Lahmacun was officially registered as a geographically indicated product on **November 20, 2017**, under Turkish Industrial Property Law No. 6769. The application was submitted by the **Gaziantep Commodity Exchange**. The registration requires that all stages of production take place within the borders of **Gaziantep province,** and adhere to traditional preparation techniques. It is registered under the designation of origin category (Registration No. 236). ### **Cultural Significance** Gaziantep Lahmacun is frequently consumed by locals during daily life as well as on special occasions. It is commonly served at weddings, funerals, holidays, and when hosting guests, making it a staple in social and ceremonial contexts. Lahmacun also contributes to the local economy with its cultural and gastronomic value. ## Academic Sources and References 1. Gaziantep Metropolitan Municipality. “Gaziantep Lahmacunu / Antep Lahmacunu.” Official Website of Gaziantep Metropolitan Municipality, Geographically Indicated Products. Accessed April 30, 2025. https://ci.gaziantep.bel.tr/Urunler/gaziantep-lahmacunu-antep-lahmacunu-1009 2. Republic of Turkey Ministry of Culture and Tourism. “Lahmacun – Gaziantep.” Turkey Culture Portal. Accessed April 30, 2025. https://www.kulturportali.gov.tr/turkiye/gaziantep/neyenir/lahmacun 3. Turkish Patent and Trademark Office. “Antep Lahmacunu / Gaziantep Lahmacunu.” Geographical Indications Portal. Accessed April 30, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/38260