Antep Firik Pilaf Description and Distinguishing Features of the Product: In the preparation of Gaziantep / Antep Firik Pilavı (cracked wheat pilaf), two locally registered ingredients are used: Antep Firiği, registered under number 244, and Antep Bulguru, registered under number 289, both of which are produced in the Gaziantep province. The pilaf is made using two distinct methods that are specific to this geographical region. Additionally, it can be optionally topped with boiled meat for extra flavor. Gaziantep / Antep Firik Pilavı is one of the most famous dishes from the cuisine of the Gaziantep province, which has been recognized as part of the UNESCO Creative Cities Network. Originally made in homes and for special occasions, this pilaf has gained widespread popularity over time. The dish's historical origins and the skill required to prepare Gaziantep / Antep Firik Pilavı are deeply connected to the geographical region. Production Method: Begin by sautéing meat with 2 tablespoons of oil. Once the meat is browned, add the chopped onions. When the onions turn translucent, stir in tomato paste, optional red pepper, and boiled chickpeas. Let the mixture simmer for 40-45 minutes with 4 cups of hot water. Afterward, add the washed and drained cracked wheat (firik) on top. Cook for about 10 minutes, then add the pre-washed and drained bulgur. Pour in an additional 2 cups of hot water. Adjust the total water level so that it covers the ingredients by about two fingers. Add salt, close the pot’s lid, and let it cook on low heat for 20-25 minutes until the pilaf reaches the desired consistency. In a separate pan, melt some oil. Drizzle the melted oil over the pilaf, sprinkle black pepper, and stir. Let it rest for 5-10 minutes before serving it hot. As mentioned earlier, Gaziantep / Antep Firik Pilavı can be prepared with or without meat. When made without meat, it can be served with boiled meat on top, also known as "kapamalı Gaziantep / Antep Firik Pilavı."