Antep Roll Description and Distinctive Features: Antep Yuvarlaması / Antep Yuvalaması is a traditional dish that involves cooking meatballs made from ground meat, rice, and sometimes onions. Afterward, boiled meat and chickpeas are added. The final touch is a mixture of strained yogurt and eggs, along with mint-flavored oil. For the rice, whole-milled first-class or second-class rice, typically used for pilaf, or broken rice is preferred. The meatballs are small, measuring around 5-6 mm. The meat used in making the meatballs is lean and finely ground, typically sourced from toklu (a male lamb under the age of one) or şişek (a female sheep that has never given birth). In the classic preparation of Antep Yuvarlaması / Antep Yuvalaması, rice is soaked, drained, dried, and then crushed in a mortar before being mixed by hand with the other ingredients. However, due to the time-consuming nature of this process, it has become more common to grind the rice with meat using a meat grinder. Alternatively, the rice can be ground separately in a grinder and then combined with the other ingredients. Despite the differences in methods, these variations do not significantly alter the overall characteristics of the meatballs. The origins of Antep Yuvarlaması / Antep Yuvalaması trace back to ancient times, and it holds an important place in the culinary traditions of the Gaziantep region. In Gaziantep, particularly during the traditional Ramadan celebrations, it is commonly served as part of the first meal on the first day of the holiday. The way the ingredients are prepared and the dish is cooked reflects specific characteristics tied to the local geography. As such, it has become strongly associated with its geographical origins and earned a well-established reputation. Production Method: Chunks of meat from a male lamb under one year old or a female lamb called "şişek" that has never given birth are washed and drained. In a pot, they are boiled with 1000-1200 ml of water and 4-6 g of salt. Once it starts boiling, the foam (scum) formed on the surface of the water is removed using a skimmer. If the foam mixes into the broth, it can be strained through a fine cloth to eliminate the cloudy appearance. Optionally, a peeled whole onion can be added to the pot while cooking, but it will be removed later. After removing the foam, the pre-soaked chickpeas are added. The meat and chickpeas are cooked for 1-2 hours until tender. While the meat and chickpeas are cooking, the meatball mixture is prepared. The rice, washed and dried, is ground with meat, black pepper, salt, and optionally onions in a meat grinder until smooth and soft. Small portions of the meatball mixture are taken and rolled into thin strips in the palm of the hand, then shaped into meatballs about 5-6 mm in diameter. These meatballs are collected in a metal strainer and added to the cooked meat and chickpeas. The pot is left uncovered and cooked for an additional 15-20 minutes. If the prepared meatballs are intended for later use, a pot of water is brought to a boil. Once boiling, a metal strainer is placed on top of the pot, ensuring it does not touch the water. The pot is covered, and the meatballs are steamed for about 15 minutes. It’s important to avoid overinflating or breaking the meatballs during the steaming process. After steaming, the meatballs are left to cool and can be stored in the freezer for up to 12 months. When using the frozen meatballs, they should be placed directly on top of the cooked meat and chickpeas without thawing. Thawing the meatballs before use may cause them to fall apart. Strained yogurt and eggs are gently heated in a pot while constantly stirring in the same direction over very low heat. Optionally, a small amount of olive oil can be added. The mixture should be stirred continuously while gradually incorporating some of the broth from the dish. Once it starts boiling, remove it from the heat to prevent the yogurt from curdling, then stir and add it to the dish. Butter or olive oil is heated in a pan. Mint is placed in a ladle, and to avoid burning the mint, the hot oil is poured over it. The serving of Antep Yuvarlaması / Antep Yuvalaması is done by adding the mint-infused oil to the pot, or it can be poured over the dish once it has been placed on plates. In the traditional preparation of Antep Yuvarlaması / Antep Yuvalaması, the rice is soaked, drained, dried, pounded in a mortar, and then mixed by hand with the other ingredients. However, due to the labor-intensive nature of this method, it has become more common to grind the rice with meat using a meat grinder. Alternatively, the rice can be ground separately in a grinder and then mixed with the other ingredients. This variation in methods does not cause any significant changes in the characteristics of the meatballs.