{"id":6698,"date":"2023-03-17T21:58:11","date_gmt":"2023-03-17T21:58:11","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6698"},"modified":"2024-11-14T20:19:56","modified_gmt":"2024-11-14T20:19:56","slug":"gaziantep-lahmacun","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/gaziantep-lahmacun\/","title":{"rendered":"Gaziantep Lahmacun"},"content":{"rendered":"

Gaziantep Lahmacun\u00a0<\/strong><\/h1>\n

Turkish lahmacun takes its name from the Arabic word lahm bajeen which literally translates to meat and dough. A popular street food also throughout Lebanon, Syria, Iraq and Armenia, with countless incarnations. They all fall in the same category: an elongated flat dough smeared with fatty minced lamb or beef, diced veggies and spices where both bread and topping are baked at the same time; but have you ever tried the Gaziantep version of Lahmacun?\u00a0 If not, you are seriously missing a lot! Located in the southeast Anatolia Region in Turkey, Gaziantep is well-known for its long gastronomic history. It is fabled for its cuisine and has the reputation for being home to the best lahmacun, baklava and kebabs. One of the things I like about Turkish cuisine is that it is so regional, you will notice when traveling from one region to the next across the country, that the cuisine changes depending on the region. Here is a detailed post to teach you how to make the legendary Gaziantep lahmacun.<\/p>\n

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Since garlic-based dishes always earn my attention, I had to order\u00a0the Gaziantep lahmacun. I was served a super thin, crispy and crackled baked oval dough heaped with the most flavorful packed mixture of minced meat and veggies\u2014similar to the Lebanese Lahm b3ajeen but with deeper flavor notes. I spent each following bite trying to analyze precisely what it was I was eating and why was it so good? A pleasant savory sensation I had never experienced, that made the wrap fall directly into that category of comfort food. A thin dough packed with a special mix of minced meat, red bell pepper, green bell pepper, tomatoes and garlic; it nails the perfect balance of crispy dough and meat topping that could stand up to the best pizzerias of the world, or maybe the uncontrolled inner voice meat-lover in me speaking now, so please don\u2019t judge me.<\/p>\n

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I had to learn it by all means!<\/strong> Earlier this year my Turkish friend \u201cEmir\u201d showed up in my kitchen to teach me from start to finish how to make the Gaziantep lahmacun. We spent a few hours working on the recipe, I was ready to absorb everything I saw, and I am here to pass the recipe along to you, with hope that it will inspire you to try it one day in your kitchen.<\/p>\n

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Gaziantep Lahmacun<\/h2>\n\n