Gaziantep Lahmacun Product Description and Distinctive Features: Antep Lahmacun, also called Gaziantep Lahmacun, is a type of flatbread topped with a mixture of minced lamb meat prepared using a special tool known as the "zırh". This mixture also contains parsley, garlic, tomatoes, and a blend of spices. The filling is evenly spread over the rolled-out dough and baked in traditional stone ovens to produce the lahmacun. For Antep Lahmacun or Gaziantep Lahmacun, the minced lamb is finely ground with the "zırh". The stuffing consists of garlic, parsley, fresh peppers, tomatoes, salt, black pepper, and red pepper flakes. It is cooked in specially designed stone ovens and notably does not include onions. Antep Lahmacun or Gaziantep Lahmacun contains approximately 20-24% fat and is made up of about 35-40% lamb meat. Ideally, the meat comes from the back and ribs of a 12-14 month-old male lamb. The origins of Antep Lahmacun or Gaziantep Lahmacun trace back to ancient times. In the 17th century, it was referred to as "lahm-ı acinli börek" in the travel writings of Evliya Çelebi. This dish holds an important role in the culinary traditions within its geographical region and is commonly served during special events, ceremonies, and funerals. Its unique production technique, specific to this area, reinforces the strong connection between the dish and its place of origin. Production Method: The meat used in Antep Lahmacun or Gaziantep Lahmacun is tender with a fat content ranging between 20-24%. The preferred choice is meat from the back and rib sections of a 12-14 month-old male lamb. After the lamb is slaughtered, the carcasses are rested for 1-2 days. The sinewy parts of the meat are removed, and the lamb is cut into pieces approximately 8-10 cm in size. This cutting procedure, known as "zırh", is performed carefully using a special knife called a zırh, without employing a meat grinder. The lamb meat remains dense and preserves its texture throughout the zırh process. During this step, approximately 15-16 grams of salt per kilogram of meat is added to help break down the meat without crushing it. To prepare a smooth and consistent dough for Antep Lahmacun or Gaziantep Lahmacun, special-purpose wheat flour is used. This flour should have a moisture content of no more than 14.5%, a protein content of at least 7% in dry matter, and an acidity value not exceeding 0.07 (expressed as sulfuric acid). The flour is ideally stored for 10-15 days after production. It is sifted and placed into a kneading bowl, then combined with 100-125 grams of food-grade water per kilogram of flour to create a uniform dough. Additionally, 1-1.5 grams of yeast and 1-2 grams of salt per 100 kilograms of dough are added, and the dough is kneaded thoroughly before being left to ferment for 30 minutes. After fermentation, the dough rests for another 10-15 minutes and is then divided into portions of 100 grams each. Filling Preparation The filling for Antep Lahmacun or Gaziantep Lahmacun is made from lamb meat, parsley, tomatoes, garlic, and peppers. All ingredients are chopped to match the size of the minced lamb processed with the zırh and then thoroughly combined. Preparing Antep Lahmacun / Gaziantep Lahmacun A single lahmacun dough piece is formed by combining two portions of dough weighing 100 grams each. The dough balls are placed on a floured surface to prevent sticking and rolled out with a flat rolling pin to a thickness of no more than 3 millimeters. It is important that the dough is rolled evenly without tearing, creating a smooth and uniform texture. The filling is then spread evenly across the rolled dough. For a dough piece weighing 50-55 grams, approximately 90-100 grams of filling is applied. Cooking Antep Lahmacun / Gaziantep Lahmacun The lahmacuns topped with filling are transferred onto peels and placed inside stone ovens heated to 300-350 ℃. They are baked for 3-4 minutes. Modern stone ovens fueled by natural gas can also be used as an alternative to traditional wood-fired ovens. During baking, the lahmacuns are carefully observed to ensure the dough surface cooks evenly. For products intended for longer storage, packaging can be done using plastic vacuum sealing or modified atmosphere techniques, and stored at -18 ℃ for up to 3 months. The foundation of the stone ovens used for baking is semi-circular, usually shaped like a quarter sphere. The layers from the bottom upward on the oven base consist of red clay, insulation materials (such as lime, iron powder, isocam), salt, glass powder, and black stone. Inside the spherical section of the oven, the materials include red clay, stone, salt, brick, and concrete. Dimensions and Shape of Antep Lahmacun / Gaziantep Lahmacun: The short side length measures between 20-22 cm (with a tolerance of +/- 5%), the long side length is approximately 34-36 cm (+/- 5%), and the thickness of the lahmacun dough does not exceed 3 mm. Lahmacuns are inserted into the oven through an opening that is 1 meter wide and 70-75 cm high. A chimney is installed at the rear of the oven to allow smoke to escape. In traditional wood-fired ovens, bellow devices are also used to help control the airflow.