Antep Keme Kebab Product Description and Distinctive Features: Gaziantep/Antep Keme Kebabı is prepared by threading keme mushrooms and moderately fatty to fatty lamb minced meat or diced meat onto skewers, then grilling them. The kebab is assembled by alternating keme mushrooms and meat, with a keme mushroom placed at both ends of the skewer, and meat pieces of a similar size placed in between. Gaziantep/Antep Keme Kebabı is served either on a plate or tucked between the layers of Antep Tırnaklı Pidesi / Gaziantep Tırnaklı Pidesi / Antep Pidesi, a local bread recognized with geographical indication number 223. The production of Gaziantep/Antep Keme Kebabı involves the use of keme mushrooms, which naturally grow during the spring months. These mushrooms are also referred to as yeryaran, domalan, or tumalan in different regions. Scientifically known as terfezya bouderi chatin cistacaeae, keme mushrooms grow naturally in areas with terra rossa soil, typically between March and June, about 5-10 cm below the soil's surface. Due to the seasonal nature of their growth, Gaziantep/Antep Keme Kebabı can only be prepared during the months of March to June. With its rich history, Gaziantep/Antep Keme Kebabı holds a vital place in the culinary traditions of Gaziantep, a city recognized as part of the UNESCO Creative Cities Network. The preparation of this dish demands skill and craftsmanship, emphasizing the connection between its geographic origin and its esteemed reputation. Production Method: Ingredients for 4-5 servings of Gaziantep/Antep Keme Kebabı: - 1 kg moderately fatty to fatty lamb minced meat for kebabs (pre-seasoned) or diced meat - 1 kg keme mushrooms - Optional: black pepper Preparation: The keme mushrooms are first cleaned and then peeled with a thin layer, before being diced to a size similar to a walnut, following their natural shape. Known for their firm and delicate texture, the mushrooms are carefully skewered using a thin conical drilling tool or a thin barbecue stick, turning them slowly in the same direction. It’s important to avoid cracking the keme mushrooms, as any damage will prevent them from being threaded onto the skewer. The lamb meat, typically sourced from the flank, is kneaded thoroughly. The skewers are assembled by alternating a keme mushroom with a tightly packed piece of minced meat or diced meat of the same size. Depending on the size of the grill, the skewers should be arranged so that there is a keme mushroom at both the beginning and end. After the skewers are filled, they are placed on the grill and cooked by turning them in the same direction. Once ready, Gaziantep/Antep Keme Kebabı is served on a plate or between the layers of Antep Tırnaklı Pidesi / Gaziantep Tırnaklı Pidesi / Antep Pidesi. Optionally, black pepper can be sprinkled on top. This dish is typically served with a parsley salad, green onions, and a yogurt drink (ayran).