Antakya Paper Kebab Product Description and Distinctive Features: Antakya Paper Kebab is a regional specialty prepared using a mixture of beef flank, green and red peppers (either sweet or hot), parsley, garlic, salt, and black pepper. These ingredients are combined and shaped into a flat, round form and then cooked on oiled baking paper. In the local dialect, it is also referred to as “lahme la varka”, derived from Arabic. What sets this kebab apart is that the meat is minced using a traditional curved knife called “zırh”, giving it a distinctly coarse and hand-cut texture. This flavorful dish is enjoyed not only in daily meals but also plays an important role in special regional events such as weddings, celebrations, religious offerings, and even funeral gatherings. It is a symbol of both culinary tradition and cultural heritage in Antakya. In the preparation of Antakya Paper Kebab, the flank meat from male cattle around the age of 1 is used. This meat is known for its tender texture and high fat content, with a characteristic marbling pattern where fat is evenly distributed within the muscle fibers. For making Antakya Paper Kebab, parsley is included, along with the choice of spicy or sweet green and red peppers. Whenever possible, fresh spicy red peppers from the Samandağ region (such as the Samandağ pepper) are used, or alternatively, spicy peppers sourced from Altınözü, Reyhanlı, and the surrounding areas of Antakya. Production Method: For preparing Antakya Paper Kebab, the flank meat of cattle around one year old is selected. After the rested meat is scraped off the ribs, it is minced into a ground form using a traditional tool called "zırh", which is a curved, two-ended knife with handles. Next, parsley, red pepper, and optionally, green bell pepper for added spiciness, along with garlic, are chopped and then minced with the same "zırh" tool. These two mixtures are then combined and thoroughly mixed, with salt and ground black pepper added. The mixture is kneaded and minced again using the "zırh" to ensure even consistency. The final mixture is kneaded once more and shaped into a flat disc on oiled paper. The kebab is typically made in portions of 150, 200, or 250 grams, with a thickness of around 0.5-1 cm. Before baking, the kebab is topped with tomato slices and whole fresh red and green peppers for garnish. Antakya Paper Kebab is cooked in a stone oven at a temperature of approximately 200°C for 15–20 minutes (or until the top turns golden brown), placed on baking trays lined with oiled paper. Once ready, it is served on flatbread or nail-shaped pita bread.