Urfa Lahmacun (Minced Meat Bread)

Urfa (Şanlıurfa) Lahmacun (Kıymalı Ekmeği) is a traditional bakery product made by spreading a filling of minced meat derived from İvesi breed lamb raised in the Şanlıurfa region, along with onion, fresh red pepper, geographically registered Şanlıurfa pepper (isot), tomato paste, and salt onto a yeast-free dough and baking it in an oven.

Product Profile and Geographical Indication Type

Urfa (Şanlıurfa) lahmacun (kıymalı ekmeği) falls under the product group of bakery and pastry items, dough-based products, and desserts. It has been officially registered by the Turkish Patent and Trademark Office as "mahreç sign^【1】". The registration of Urfa lahmacun documents its approximately 5,000-year history, its distinctive production method using region-specific ingredients such as İvesi breed lamb meat and Şanlıurfa pepper (isot), the exclusive use of onion instead of garlic, and the absence of any additional spices, thereby firmly associating it with this region.

Product Definition and Distinctive Characteristics

Lahmacun, derived from the Arabic phrase "lahm ü macin" (meat and kneaded dough), is also known in Şanlıurfa as "kıymalı" or "kıymalı ekmek". The use of yeast-free dough prevents the dough from becoming too thick. Historically, the filling was prepared in homes, but today it is widely consumed in restaurants. Since the 1960s, its popularity has spread from the Southeastern Anatolia Region to the entire country of Türkiye.

The distinguishing features of Urfa lahmacun are as follows:

• The meat used in production is sourced exclusively from lambs of the İvesi breed, raised naturally in pastures in Şanlıurfa.
• The filling contains the geographically registered Şanlıurfa pepper (isot).
• Only onion is added as a seasoning, replacing garlic, and no other spices are included.
• The tomato paste (frenksuyu) used is traditionally prepared by drying in sun-dried trays.

The minced meat content in the final product must not be less than 35%.

Production Method

The tools, equipment, ingredients, and final product used in the production of Urfa (Şanlıurfa) lahmacun (kıymalı ekmeği) must comply with the horizontal and vertical regulations of the Turkish Food Codex.

Ingredients Used

For 30 portions of Urfa Lahmacun:

• 1 kg fatty minced meat (from the flank area of İvesi breed lamb)
• 6 large onions
• 50 g tomato paste (preferably homemade frenksuyu)
• 80 g Şanlıurfa pepper (isot) (geographically registered)
• 9 g salt
• 500 g fresh red pepper
• 115 cc water
• 2 crushed walnut kernels (optional)

Preparation

Preparation of the Filling:

1. Cleaned fatty minced meat is passed through a meat grinder or finely minced in a machine together with fresh red pepper. Dried onion is also finely minced using a grinder or machine.
2. Finely minced onion and fresh red pepper are mixed with isot, salt, and tomato paste.
3. The minced meat, previously ground through the grinder, is added to this mixture and combined with water (and optionally walnut kernels).

Preparation of the Dough and Baking:

1. A yeast-free dough is prepared. The prepared filling is spread evenly over the dough and baked in an oven.

Serving

Urfa lahmacun is traditionally served with lemon, parsley, radish, mint, charcoal-grilled eggplant (locally known as "ölü balcan"), and ayran, depending on the season. It is one of the dishes offered alongside kebabs and kadayıf in traditional eateries.

Registration Process and Details

An application for the geographical indication registration of Urfa (Şanlıurfa) lahmacun (kıymalı ekmeği) was submitted by the Şanlıurfa Chamber of Commerce and Industry. The application, numbered C2013/060, was filed on 2 May 2013. Following the evaluation process, the product was officially registered on 29 May 2018 under registration number 353 as a "geographical indication". The registrant’s address is recorded as Paşabağı Mahallesi, Adalet Caddesi No:9, Haliliye / Şanlıurfa.