Antep Alaca Soup Description and Distinguishing Features of the Product: The key ingredients of Gaziantep / Antep Alaca Soup include pounded wheat, chickpeas, lentils, dried pepper, and tarragon. It is typically served with heated oil and can optionally be garnished with dried mint. This soup is especially popular and consumed in large quantities during the winter months. The origins of Gaziantep / Antep Alaca Soup trace back to the Hittite period, holding a significant place in the culinary traditions of Gaziantep. The use of tarragon (Artemisia dracunculus) leaves in its preparation, along with the careful selection and preparation of other ingredients, follows methods unique to Gaziantep. The entire process of making this soup requires skill and expertise, which is why Gaziantep / Antep Alaca Soup is strongly associated with the region. To prepare, chickpeas and pounded wheat are soaked in water overnight, then boiled in a steel pot with 5-6 cups of water for 15 minutes and left to rest for at least six hours. After resting, drain the water. In the pot, add enough water to cover the chickpeas and pounded wheat by about 4 cm, and continue cooking until the chickpeas are tender. In a separate pot, cook the lentils with 1-1.5 cups of water for 25 minutes. Optionally, the chickpeas and pounded wheat can be cooked together. Towards the end of the cooking time for the pounded wheat and chickpeas, finely sliced onions are added to the pot along with the cooked lentils. Lower the heat, then add dried and broken red peppers to the pot. Depending on preference and the season, fresh red peppers can also be included. Add about 2-2.5 liters of water to the pot and let it simmer for 10 minutes. Then, sprinkle dried tarragon, red pepper flakes, and salt on top of the soup, and cook all the ingredients together on low heat for 20-25 minutes. The soup is considered ready when the onions are fully cooked, and the desired consistency is achieved. In a separate pan, heat olive oil, clarified butter, regular butter, or sunflower oil, optionally with dried mint, and drizzle it over the soup. Gaziantep / Antep Alaca Soup is now ready to be served.