Lahmacun

Lahmacun with egg cracked on top before baking.

Şanlıurfa-style lahmacun; regional variation, often larger.

Lahmacun-topped pide; combination concept.

Thin crispy flatbread topped with minced meat (lamb or beef), tomatoes, onions, peppers, parsley, spices, baked in wood-fired oven; often...

Plain lahmacun without rolling/toppings.

Lahmacun with kaşar cheese; modern addition.

Lahmacun rolled up with fresh vegetables; the common way to eat it.

Mild lahmacun; no hot pepper.

Spicy lahmacun; extra chili in the meat mixture.

Note: Kıymalı pide has similar topping but on thicker, boat-shaped pide bread with edges.

'Hazelnut' mini lahmacun; tiny bite-sized versions for appetizers.

Lahmacun with pistachios; Antep specialty, sometimes with butter.

Gaziantep-style lahmacun; may include isot pepper (Urfa biber).

Gaziantep-style lahmacun; may include local spices, sometimes butter or pistachio.

Adana-style lahmacun; spicier, Adana pepper influence.