Maraş Lahmacunu
Maraş Lahmacun in a Pizza Oven
Kahramanmaraş, Southern Anatolia
Kahramanmaraş is better known abroad for its distinctive stretchy ice cream, but locally its lahmacun is a source of equal pride. The topping centers on Maraş biber: a coarsely ground red pepper that is milder than pul biber but deeply red and oily. The fat in the pepper works into the meat paste and keeps it glossy after baking. Less parsley than most versions, more onion, and a clean savory character that lets the pepper's warmth speak for itself.
What sets it apart — Maraş biber — mild heat, richly red, oily. The same pepper used in Antep cuisine but used more prominently here as the primary flavor. The topping is glossier and cleaner than the fresh-tomato-heavy versions.
How many lahmacuns?
makes 4 × 85g rounds
340 g total dough
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
Roll thin, spread to the edges. Maraş biber gives a vivid red color; the edges deepen to a rust color as they crisp.
Serving ritual
Rolled with lemon and sumac onion. The mild heat means you can eat more — Maraş spots often serve them in pairs.
Topping — scaled for 4
- Ground beef or lamb (20% fat)240 g
- Maraş biber (kırmızı biber)32 g
- Onion, grated and drained72 g
- Tomato paste40 g
- Tomato, grated and drained56 g
- Flat-leaf parsley, finely chopped20 g
- Salt, black pepperto taste
Maraş biber meat paste
Mix the Maraş biber and tomato paste into the meat before adding the vegetables — the fat in the pepper blooms into the meat and gives the paste its characteristic gloss. The paste will be thicker and less wet than the fresh-tomato-heavy versions.Ferment & prep: Same dough. Bulk-ferment 1–1.5 h, ball, rest 20 min.