Antakya Hatay lahmacun with pomegranate molasses and mint in the topping

Hatay Lahmacunu

Antakya (Hatay) Lahmacun in a Pizza Oven

Antakya (Hatay), Southern Anatolia

Hatay's lahmacun is the outlier of the family. Pomegranate molasses (nar ekşisi) goes directly into the meat paste, adding a sweet-sour depth that balances the lamb's richness and the pepper's heat. Fresh mint appears alongside parsley in the topping — unusual for lahmacun — and the overall flavor profile is more complex and aromatic than the other southeastern styles. Hatay's broader culinary tradition, which draws on Arab and Mediterranean influences, shows clearly in this version.

What sets it apart — Pomegranate molasses and fresh mint in the paste — no other regional lahmacun does this. The sweet-sour note makes it the most complex-flavored version in the catalog.

How many lahmacuns?

makes 4 × 85g rounds
340 g total dough

The dough · baker’s %

Flourstrong white / 00210 g
Water58% hydration125 g
Salt4.2 g
Instant yeast×1.25 active-dry · ×3 fresh1.1 g

Bake

450-500°C · 840-930°F1.5-2 min

Roll thin, spread edge to edge. The pomegranate molasses caramelizes slightly at the edges — watch for over-coloring and pull a few seconds early if needed.

Serving ritual

Rolled with lemon and parsley; the sweet note in the paste means you can be more generous with the sumac onion.

Topping — scaled for 4

Ground lamb or beef (20% fat)220 g
Pomegranate molasses (nar ekşisi)32 g
Tomato, grated and drained72 g
Onion, grated and drained56 g
Green pepper, very finely diced40 g
Flat-leaf parsley, finely chopped20 g
Fresh mint, finely chopped12 g
Pul biber8 g
Salt, black pepperto taste

Pomegranate molasses and mint paste

Mix the pomegranate molasses and pul biber into the meat first. The molasses thickens the paste and helps it adhere to thin dough. Add the vegetables last and mix until uniform.

Ferment & prep: Same dough. Bulk-ferment 1–1.5 h, ball, rest 20 min.