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Authentic Gaziantep-Style Lahmacun Topping (For 2 lb / 900 g Ground Meat) Ingredients: 2 lb (900 g) medium-fat ground beef (or a beef/lamb mix) 5 ripe tomatoes 4–5 green chili peppers (or Turkish green peppers) 2 red bell peppers 4 fresh green garlic stalks (white part and some of the green stems) 4 large bunch of fresh parsley 2 tablespoons Turkish red pepper paste 1 tablespoon tomato paste 2 teaspoons salt 1 teaspoon isot pepper (Urfa pepper) 1 teaspoon crushed red pepper flakes A pinch of black pepper (optional) Instructions: Finely chop or pulse the tomatoes, peppers, green garlic, and parsley in a food processor. Drain any excess liquid. Mix the vegetables with the ground meat, pepper paste, tomato paste, olive oil, and spices. Knead everything together thoroughly for 5–10 minutes until well combined. Refrigerate the mixture for at least 1 hour before spreading it thinly over the lahmacun dough and baking. This version reflects the traditional Gaziantep style, which is typically made without onions and uses fresh green garlic when it's in season.
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