Amasya Eggplant Pehli Product Description and Distinctive Features: Amasya Eggplant Pehli is a traditional dish prepared by combining freshly fried eggplants with tender boiled lamb meat, tomatoes, and green peppers, then baking them together to bring out a rich and flavorful taste. This dish holds an important place in the culinary heritage of Amasya. The preparation of Amasya Eggplant Pehli follows a specific cooking technique unique to the region's geographical identity. Amasya Eggplant Pehli is recognized as one of the region-specific dishes featured on the Turkish Cultural Portal. Its preparation differs based on the ingredients and cooking techniques used, requiring a certain level of culinary expertise. This flavorful dish is traditionally served during special events and family gatherings. It is closely associated with the geographical area where it originates, contributing to its unique identity and cultural significance. Preparation of Amasya Eggplant Pehli: Lamb ribs are each divided into three pieces, or alternatively, a boneless cut from the shoulder or loin is sliced into three sections and then further chopped into the preferred sizes. The eggplants are peeled in stripes, and each one is sliced into three parts. These cylindrical segments are then cut into rectangular pieces lengthwise. The chopped eggplants are soaked in a mixture containing salt, milk, and water (approximately 10 grams of salt with an equal ratio of milk to water). After soaking for about an hour, the eggplants are removed from the mixture, rinsed with clean water, thoroughly drained, and then left to dry. The eggplants are fried in sunflower oil using a large skillet over the stove until they take on a slightly pinkish color. Meanwhile, the lamb pieces are cooked in a pot until they absorb their own juices. Then, enough boiling water is added to cover the meat, and the pot is sealed to allow it to simmer. Once the meat is tender, the fried eggplants are neatly arranged in a baking tray. The cooked lamb meat is layered over the eggplants, followed by about 1 cup of meat broth poured over the dish. The top is seasoned with salt and black pepper, then garnished with green pepper and tomato slices. The dish is baked in the oven at around 180°C for roughly 20 minutes to allow the meat to brown and develop a rich texture. It’s important to avoid excessive stirring during cooking to prevent the eggplants from getting crushed. Amasya Eggplant Pehli is best enjoyed while it is still hot, as this enhances the flavor and texture of this rich and savory dish made with lamb and eggplant.