A thin flatbread topped with minced lamb, tomato, parsley and isot, fired hot and fast so the edges blister. The Antep version is thinner and spicier than the Urfa one and is eaten rolled.

Gaziantep counts around twenty kinds of lahmacun, and the local argument with Şanlıurfa is about thickness and heat. The Antep version rolls the dough thinner, uses more isot in the mince and takes less time in the oven, so it comes out crisp rather than pliable. It is street food and a starter rather than a meal: kebab houses send lahmacun out free while the grill works, and dedicated bakeries sell it by the piece to be eaten standing. The mince is traditionally hand-chopped with tail fat rather than machine-ground, which is what keeps it juicy on such a thin base.

3 editor picks for Antep usulü lahmacun in Gaziantep, ranked by editorial score. All Gaziantep signature dishes · Antep usulü lahmacun across every city.