Antep Half Pan Description and Distinctive Features: Gaziantep / Antep Yarım Tava is a dish prepared by roasting minced meat or lamb, typically from male sheep, in a pan, and then topping it with a sauce made from diced, roasted tomatoes. It is served hot. The term "yarım tava" (half pan) in the dish's name refers to the method of preparation, where some of the ingredients are roasted in the pan while others are grilled. The preparation of Gaziantep / Antep Yarım Tava, with its rich history, features specific traits that are closely linked to the geographical region. It holds a prominent place in the local culinary culture and is, therefore, associated with the regional reputation. Production Method: Ingredients (for 4 servings): 600-800 g medium-fatty or lean minced meat or lamb, sliced in a leaf shape 1-1.5 kg tomatoes 3-5 medium-sized green peppers 30-45 g butter or clarified butter, or 35-50 ml olive oil 3-6 g black pepper 3-6 g salt (optional) 1-2 red peppers (optional) 2-4 sprigs of parsley (optional) Tomatoes are either grilled whole or halved on skewers over charcoal or in the oven for 10-15 minutes without peeling. Once roasted, peel the tomatoes and mash them using a wooden pestle, the bottom of a glass, or a knife. Add salt and place the mashed tomatoes in a copper pan or a plate. In a separate pan, roast minced meat or lamb, sliced in a leaf shape, along with oil and salt for 15-25 minutes, until the liquid is absorbed. Once cooked, place the meat over the roasted tomatoes, then sprinkle with black pepper and add thinly sliced green peppers. Gaziantep / Antep Yarım Tava is served hot, and optionally, red pepper and finely chopped parsley can be sprinkled on top.