Lahmacun

The name comes from the Arabic lahm bi-ajin, "meat with dough". Minced meat is pounded with onion, tomato, peppers, parsley and spices, spread on a thin round of dough and baked in a very hot oven for a minute or two.

South-eastern Anatolia — Gaziantep, Urfa and Adana — is its homeland, and each city has its own style: spicy in Urfa, garlicky in Antep, richer in Adana.

Lahmacun is eaten with a squeeze of lemon, rolled up with parsley and onion, and washed down with ayran. It is one of Türkiye's best-loved everyday foods.