Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2025-07-02
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Türkiye, bread, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, sheepmeat




C_202503607EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/3607


2.7.2025






Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(C/2025/3607)

Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission within three months from the date of this publication.
The product specification referred to in Article 7 of Regulation (EU) No 1151/2012 is available in the Union register of geographical indications.
SINGLE DOCUMENT


                     ‘Antep Lahmacunu / Gaziantep Lahmacunu’
                  


EU No: PGI-TR-03044 – 1.12.2023
                  


PDO ( ) PGI (x)

1.   Name(s) (of PDO or PGI)


               ‘Antep Lahmacunu / Gaziantep Lahmacunu’
            
2.   Member State or Third Country

Türkiye
3.   Description of the agricultural product or foodstuff 8

3.1.   Type of product

Other prepared or preserved meat, of sheep

Combined Nomenclature code


                  1602 90 91 
               
3.2.   Description of the product to which the name in (1) applies


                  ‘Antep Lahmacunu / Gaziantep Lahmacunu’ is a traditional Turkish flatbread made by spreading a meticulously prepared mixture of minced lamb, fresh parsley, tomatoes, garlic, red and green peppers, black pepper, optionally ground red pepper, and salt onto a thinly rolled dough, followed by baking in stone ovens, which impart a distinctive texture and flavour unique to its regional origin.

Table 1


‘Antep Lahmacunu / Gaziantep Lahmacunu’ Final Product Features









#


Observed parameters


Unit


Explanation




1


Appearance


-


Minced meat and vegetable pieces are clearly apparent on the top surface. The lower surface is baked uniformly. The dough is very thin, the mixture is spread evenly across the dough, the minced meat and vegetable pieces are clearly visible, baked minced meat pieces are lightly browned, and vegetable pieces remain green.




2


Shape


-


Elliptical




3


Colour


-


The lower surface is lightly baked and light brown, and the top surface keeps the colour of baked minced meat, vegetables and dough.




4


Odor and flavour


-


It has the characteristic flavour of baked dough, vegetables, spices, and minced meat blended together.




5


Texture


-


It is foldable, but it does not break into pieces when folded.




6


Dry matter rate


By mass (%)


5-8




Size of ‘Antep Lahmacunu / Gaziantep Lahmacunu’




7


Thickness


mm


max 5




8


Short edge length


cm


18-20




9


Long edge length


cm


22-25




3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

-
3.4.   Specific steps in production that must take place in the identified geographical area

The specific steps in the production of ‘Antep Lahmacunu / Gaziantep Lahmacunu’ are given below:






—


Preparation of meat










—


Preparation of the dough










—


Preparation of the mixture










—


Preparation of the ‘Antep Lahmacunu / Gaziantep Lahmacunu’
                     










—


Baking of ‘Antep Lahmacunu / Gaziantep Lahmacunu’
                     




3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

-
3.6.   Specific rules concerning labelling of the product the registered name refers to

The name ‘Antep Lahmacunu / Gaziantep Lahmacunu’, and the following logo of ‘Antep Lahmacunu / Gaziantep Lahmacunu’, must be found on the product's packaging.





4.   Concise definition of the geographical area

The geographical area for the production of ‘Antep Lahmacunu / Gaziantep Lahmacunu’ is the entire territory of Gaziantep province
5.   Link with the geographical area

The connection between ‘Antep Lahmacunu/ Gaziantep Lahmacunu’ and its geographical area is rooted in the product's strong reputation, original recipe, and the traditional production skills developed by Gaziantep's artisans.
In 2015, Gaziantep joined the UNESCO Creative Cities Network, gaining recognition as a city of gastronomy. ‘Antep Lahmacunu / Gaziantep Lahmacunu’ is a traditional baked good from Gaziantep, a city celebrated for its rich culinary heritage and its status as a gastronomic hub.
Gaziantep has the cultural infrastructure to become one of the most important gastronomy tourism centres in Turkey and the world. The city’s rich cuisine, featuring around 600 unique dishes, is the key factor behind its status as a gastronomy hub. Among these dishes, ‘Antep Lahmacunu / Gaziantep Lahmacunu’ stands out as the most popular and widely consumed pastry. This enduring popularity is attributed to centuries of culinary tradition and expertise.
Travelers visiting Gaziantep are often drawn to its rich cuisine after exploring the city’s history and natural beauty. As a prominent city in gastronomy, Gaziantep stands out with its unique culinary traditions. Among these, ‘Antep Lahmacunu / Gaziantep Lahmacunu’ ranks first in terms of recognition and consumption.
The deep-rooted commitment of the people of Gaziantep to their traditions plays a crucial role in preserving ‘Antep Lahmacunu / Gaziantep Lahmacunu.’ Preparing and serving this delicacy is a cherished practice, integral to both daily life and special occasions such as family gatherings, engagement ceremonies, weddings, circumcision celebrations, birthdays, funerals, religious holidays, and Ramadan.
The production of ‘Antep Lahmacunu / Gaziantep Lahmacunu’ is such a significant craft for the people of the region that its intricate details are passed down through an apprentice-master relationship starting at a young age. Apprentices gain early knowledge of the production process from their families and masters, ensuring the preservation of this tradition and becoming the expert producers of tomorrow.
In the Antep section of the book Alleben Memories with Alleben Stories by Ülkü Tamer (first published by Can Yayınları, Istanbul, 1991; later editions by Adam Yayınları, Istanbul, 1995, and Yapı Kredi Yayınları), it is mentioned that ‘Antep Lahmacunu / Gaziantep Lahmacunu’ was prepared in almost every street and household. This highlights that the consumption of ‘Antep Lahmacunu / Gaziantep Lahmacunu’ is a deeply ingrained cultural tradition.
When the residents of Gaziantep wish to enjoy ‘Antep Lahmacunu / Gaziantep Lahmacunu’ hot, they prepare the filling ingredients at home and take them to the local butcher. The butcher finely chops all the vegetables, adds tomato paste, spices, and minced lamb, and mixes everything thoroughly. This mixture is then sent to pide bakeries, which are commonly found in Gaziantep. Since butcher shops and pide bakeries are often located close to one another, the mixture prepared by the butcher is easily transferred to the bakery. The pide master rolls out the dough into a thin layer, spreads the mixture on top, and bakes it in a wood-fired stone oven. The lahmacun is served hot, showcasing its fresh and distinctive flavours (Kılınç Şahin, S. & Baysal, K., Samples of Street Foods of Gastronomic City Gaziantep, Premium E-Journal of Social Sciences, pp. 422–431).

               ‘Antep Lahmacunu / Gaziantep Lahmacunu’ has preserved its authentic flavour for 150 years, becoming an indispensable part of Gaziantep cuisine. This dish is recognized as one of the most significant and iconic elements symbolizing the city’s rich gastronomic heritage (Öztan, T. T. & Şüyün, F., Bir Lezzet Cenneti: Gurme Kent Gaziantep Mutfağı, Oğlak Yayınları, 2016, p. 82).
The producer of ‘Antep Lahmacunu / Gaziantep Lahmacunu,’ İmam Çağdaş (established in 1887), was ranked 28th in the 'World's Most Iconic Food Places - Most Legendary Restaurants' category of @tasteatlas' '23/24 Awards,' becoming the first Turkish restaurant to be included in this prestigious list.
As part of the Turkey Brand Awards organized by UGD (Uluslararası Gazeteciler Delegasyonu) (International Delegation of Journalists) with the concept of ‘100 awards for 100 years’ in honour of the 100th anniversary of the establishment of the Republic of Turkey, numerous ‘Antep Lahmacunu / Gaziantep Lahmacunu’ producers have been awarded.
The producer of ‘Antep Lahmacunu / Gaziantep Lahmacunu,’ Tatbak Company, was honoured with the Türkiye Best Innovation and Achievement Award in 2019.
The ‘Antep Lahmacunu / Gaziantep Lahmacunu’, eating competition, held annually by the Gaziantep Metropolitan Municipality, has evolved into a celebrated festival. During this event, a special 120 cm ‘Antep Lahmacunu / Gaziantep Lahmacunu’ is prepared, and participants compete to finish it. Winners are awarded various prizes, and the festival continues to attract growing interest each year. Its primary goal is to enhance the recognition and promotion of this unique product.
Many website editors and gourmets recommend not leaving Gaziantep without trying the ‘Antep Lahmacunu / Gaziantep Lahmacunu’ at the famous producer, Üçler Kebap. This recommendation is frequently mentioned in articles and reviews about Gaziantep's culinary culture.
At the annual GastroAntep Festival, ‘Antep Lahmacunu / Gaziantep Lahmacunu’ continues to be celebrated as an indispensable delicacy. The festival showcases the richness and diversity of Gaziantep cuisine, with ‘Antep Lahmacunu / Gaziantep Lahmacunu’ serving as a key symbol of this culinary tradition. Visitors can savour its unique taste while gaining a deeper appreciation of Gaziantep's cultural heritage. This special event plays a significant role in enhancing the recognition and promotion of ‘Antep Lahmacunu / Gaziantep Lahmacunu’ each year.
The renowned Turkish traveller Evliya Çelebi mentions ‘Antep Lahmacunu / Gaziantep Lahmacunu’ in his work Seyahatname, written in the 17th century. This book is an important work that details various places within the Ottoman Empire (Evliya Çelebi Seyahatnamesi, 1st Volume, Edited by Robert Dankoff and Seyit Ali Kahraman, Yapı Kredi Yayınları, Istanbul, 2011).
When preparing ‘Antep Lahmacunu / Gaziantep Lahmacunu’, lamb meat, typically from lambs aged 12-14 months, is minced using special knives called 'zırh'. The minced meat is then combined with the spices specified in the recipe to create the dough mixture for ‘Antep Lahmacunu / Gaziantep Lahmacunu’.
The use of large and sharp knives called ‘zırh’ allows the lamb meat to be minced without being crushed. The use of ‘zırh’ and the breaking down of the meat require skill. Lahmacun masters are experienced in using ‘zırh’. The meat minced with ‘zırh’ results in a more pronounced flavour and ensures a more homogeneous mixture with other ingredients.
The lamb meat used in ‘Antep Lahmacunu / Gaziantep Lahmacunu’ is lighter in colour with pink tones. The lamb meat has thinner fibers, which provide a crispy texture. This is why ‘Antep Lahmacunu / Gaziantep Lahmacunu’ is easily chewed.
It is crucial that the flour used in ‘Antep Lahmacunu / Gaziantep Lahmacunu’ meets specific quality standards and extension resistance values. The flour for the lahmacun dough must have certain extensograph values (Energy Value: 90-110 cm2, Resistance to Extension: 280-350 BU, Extensibility: 150-190 mm).
In the baking of ‘Antep Lahmacunu / Gaziantep Lahmacunu,’ special stone ovens are used in the geographical area. These ovens create the desired crispy texture. Their floors are semicircular, and their structure is generally quarter-spherical in shape. The base of the oven is made of layers, including red clay, insulation material, salt, glass powder, and black stone. The upper spherical part contains red clay, stone, and brick. Lahmacuns are placed in the oven through an entrance approximately 1 meter wide and 70-75 cm high. The ovens also feature a chimney for smoke exhaust and a bellows to regulate airflow, ensuring optimal baking conditions.
Due to the soft and delicate texture of the lamb meat used in ‘Antep Lahmacunu / Gaziantep Lahmacunu’, it cooks quickly at 300-350 °C for 3-4 minutes. The cooking time for other lahmacun varieties at the same temperature can be 8-10 minutes. Prolonged cooking times can lead to hardness and fragility in the lahmacun dough. The cooking time and temperature in ‘Antep Lahmacunu / Gaziantep Lahmacunu’ prevent such flaws, while sufficient cooking time allows the flavours of other ingredients to emerge more strongly.
Preparing the dough with flour that has these specific properties requires skill and expertise. When properly prepared, the dough achieves a crispy texture, which enhances the distinctive flavour of the product. With the use of a stone oven baking method, the heat is evenly distributed across the thin dough's top and bottom layers, ensuring both the dough and the filling are perfectly cooked. The flavours of the meat and spices blend harmoniously with the dough, resulting in a unique taste.

               ‘Antep Lahmacunu / Gaziantep Lahmacunu’ has a distinctive feature compared to other lahmacuns. It contains a generous amount of fresh vegetables such as parsley, garlic, and tomatoes. These vegetables play a crucial role in both flavour and aroma. Garlic, in particular, accentuates the lahmacun's characteristic scent and taste. Additionally, the freshness of the vegetables and their proper balance contribute to the unique flavour profile of the lahmacun. When combined with a special dough and finely minced lamb meat, ‘Antep Lahmacunu / Gaziantep Lahmacunu’ develops a well-balanced and rich taste profile. These characteristics set ‘Antep Lahmacunu / Gaziantep Lahmacunu’ apart from other types of lahmacun.

Reference to publication of the specification

Official e-Bulletin of Turkish Patent and Trademark Office No: 236 of 15.06.2022, page 92.


(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2025/3607/oj
ISSN 1977-091X (electronic edition)