Tarsus Hazelnut Lahmacun Product Description and Distinctive Features: Tarsus Hazelnut Lahmacun is a distinctive local delicacy from the Tarsus region, traditionally prepared using male sheep meat. This time-honored recipe has been lovingly handed down through families since the early 20th century. The dish consists of a dough base, rolled out by hand to a maximum diameter of 8 cm, topped with a flavorful mixture of minced meat, parsley, onions, red bell pepper, tomatoes, and optionally red pepper, then baked in a stone oven. The main unique characteristics of Tarsus Hazelnut Lahmacun are the hand-rolled dough, stretched to a maximum diameter of 8 cm, the generous amount of minced meat used, and the inclusion of finely diced onions in the meat mixture. Additionally, a notable feature is the leaner meat preparation, as no tail fat is added to the filling. Production Method: The meat is sourced from male sheep that graze freely on the Toros Mountains plateaus in the northern part of Mersin province, an area rich in plant species such as thyme. The meat is carefully cleaned by removing bones and nerves. After cleaning, it is diced and salted. Around 60% of the meat is finely chopped using a large, sharp knife called a “zırh”, while the remaining 40% is processed through a meat grinder. The meat is then refrigerated at about 4°C and rested for approximately 2 hours. No additional fat or other ingredients are added to the self-basting meat. Red onions, red bell pepper, peeled tomatoes, and finely chopped parsley — as outlined in the table below — are minced using the “zırh” knife, with optional red pepper added. This vegetable blend is combined with an average of 100 g of meat. To keep the Tarsus Hazelnut Lahmacun moist and help it rise, fresh yeast is incorporated into the dough. For optimal quality, all dough ingredients — including flour, water, salt, yeast, and olive oil — are mixed thoroughly at room temperature (around 25°C) using a kneading mixer for about 10-15 minutes. After kneading, the dough should be elastic, soft, smooth, non-sticky, shiny, and easy to shape, which ensures a high-quality final product. Once the dough reaches the desired texture and elasticity, it is placed on the counter to ferment for roughly 15 minutes. The prepared dough is divided into small pieces weighing about 20 g each and shaped by hand into balls. It is preferred to cook on an ungalvanized pan approximately 0.5 cm thick. The pan size can vary depending on the serving portions. For the first use, the pan is greased and heated in the oven at roughly 250°C for 2-3 hours. Subsequent uses help prevent the dough from sticking, ensure the meat cooks thoroughly, and develop the lahmacun’s characteristic flavor. After cleaning, dough pieces are evenly spaced in the pan and rolled by hand to a thickness of about 1 cm with a maximum diameter of 8 cm. When shaping the dough, it is important to maintain uniform thickness along the edges. Hand-rolling the dough rather than using a rolling pin prevents it from becoming too thin and drying out during baking.