Antakya Paper Kebab Product Description and Distinctive Features: Antakya Paper Kebab is a type of kebab that consists of beef flank, green and red peppers (spicy or sweet), parsley, garlic, salt, and black pepper, mixed together and cooked on oily paper in a disc shape. It is also known in the region as "lahme la varka" in Arabic. This kebab is one of the varieties made by chopping with a knife called "zırh," creating a sliced appearance. It is served not only in everyday consumption but also during ceremonies such as weddings, celebrations, offerings, and funerals in the region. In the production of Antakya Paper Kebab, the flank meat obtained from male cattle around the age of 1 is used. The meat in this region is tender and contains a significant amount of fat tissue. Additionally, the fat exhibits a distribution known as "marbling" within the muscle. For Antakya Paper Kebab, parsley, and optionally, spicy or sweet green and red peppers are used. If possible, spicy fresh red peppers are chosen from the Samandağ region, such as the Samandağ pepper, or spicy peppers produced in Altınözü, Reyhanlı, and the vicinity of Antakya. Production Method: For the production of Antakya Paper Kebab, the flank meat of a cattle approximately one year old is used. After the rested meat is scraped off the ribs, it is minced into a ground form using a tool called "zırh," which is a two-ended, handle-equipped, and curved knife-like apparatus. Then, parsley, red pepper, and optionally, green bell pepper for spiciness and garlic are chopped to prepare the second mixture, and they are minced using the "zırh." Subsequently, these two mixtures are combined, mixed, salt and ground black pepper are added, kneaded, and minced once again using the "zırh." The mixture is kneaded again and shaped into a disc on oily paper. Antakya Paper Kebab is prepared in weights of 150, 200, or 250 grams, in a disc shape, with a thickness of approximately 0.5-1 cm. Before baking, it is garnished with tomato slices and whole fresh red and green peppers placed on top. Antakya Paper Kebab is cooked in a stone oven at approximately 200 °C for 15-20 minutes (until the top is golden brown) on baking trays lined with oily paper. It is then served on flatbread or nail-shaped pita bread.