Urfa (Şanlıurfa) lahmacunu (minced meat bread) is a traditional bakery product made by spreading a filling prepared with minced meat obtained from Iva breed lamb raised in the Şanlıurfa region, onion, fresh red pepper, geographically indicated Şanlıurfa pepper (isot), tomato paste, and salt, onto unleavened dough and baking it in the oven.
Product Profile and Type of Geographical Indication
Urfa (Şanlıurfa) lahmacunu (minced meat bread) is included in the product group of bakery and pastry products, pastries, and desserts. It has been registered as a "designation of origin【1】" by the Turkish Patent and Trademark Office. The registration of Urfa lahmacun certifies that the product is identified with this region due to its distinctive production method, such as having a history of approximately 5000 years, the use of geographically specific ingredients like Iva breed lamb meat and Şanlıurfa pepper (isot), the use of onion instead of garlic, and the non-addition of other spices.
Product Description and Distinguishing Features
Lahmacun, which comes from the Arabic words "lahm ü macin" (meat and kneaded dough), is also known as "kıymalı" (minced) or "kıymalı ekmek" (minced bread) in Şanlıurfa. The reason for making it from unleavened dough is to prevent the dough from thickening. In the past, the lahmacun filling was prepared at home, but today it is widely consumed in restaurants as well. After the 1960s, its fame spread from the Southeastern Anatolia Region to all of Türkiye.
The distinguishing features that set Urfa lahmacun apart from other lahmacuns are:
- The meat used in its production is obtained from the lamb of Iva breed sheep, raised naturally in pastures in Şanlıurfa.
- The use of geographically indicated Şanlıurfa pepper (isot) in its content.
- The addition of only onion instead of garlic, and no other spices being added.
- The tomato paste (frenksuyu) used is traditionally prepared by drying it on rooftops.
The minced meat ratio in the final product cannot be less than 35%.
Production Method
The tools, equipment, ingredients, and final product used in the production of Urfa (Şanlıurfa) lahmacunu (minced meat bread) must comply with the horizontal and vertical legislation of the Turkish Food Codex.
Ingredients Used
For 30 Urfa Lahmacuns:
- 1 kg fatty minced meat (from the flank of Iva breed lamb)
- 6 large onions
- 50 gr tomato paste (preferably homemade frenksuyu)
- 80 gr Şanlıurfa pepper (isot) (geographically indicated)
- 9 gr salt
- 500 gr fresh red pepper
- 115 cc water
- 2 crumbled walnuts (optional)
Preparation
Preparation of the Filling:
- Deboned fatty minced meat, along with fresh red pepper, is passed through a traditional meat knife (zırh) or finely minced in a machine. Dry onion is also finely minced with a zırh or in a machine.
- Isot, salt, and tomato paste are added to the minced onion and fresh red pepper.
- The minced meat, processed with zırh, is also added to this mixture, and mixed with water (walnuts can be added optionally).
Preparation of the Dough and Baking:
- Unleavened dough is prepared. The prepared filling is spread onto the unleavened dough and baked in the oven.
Serving
Urfa lahmacun is accompanied by lemon, parsley, radish, mint, roasted eggplant (locally known as "ölü balcan"), and ayran, depending on the season. It is one of the dishes served alongside kebabs and kadayıf in condolence houses.
Registration Process and Details
An application for the geographical indication registration of Urfa (Şanlıurfa) lahmacunu (minced meat bread) was submitted by the Şanlıurfa Chamber of Commerce and Industry. The application was made on May 2, 2013, with the number C2013/060. Following the evaluation process, the product was officially registered as a "designation of origin" on May 29, 2018, with registration number 353. The registrant's address is recorded as Paşabağı Mahallesi, Adalet Caddesi No:9 Haliliye / Şanlıurfa.
