Antep Siveydizi Description and Distinctive Features: Gaziantep, situated on the historic Silk Road and home to numerous civilizations throughout the ages, has enriched its culinary heritage by making the most of available ingredients, especially during times of scarcity. The city is renowned for its rich culinary tradition. One of the most well-known yogurt-based dishes in Gaziantep cuisine is Antep Şiveydizi, which is prepared using fresh green onions, garlic, meat, chickpeas, and strained yogurt. Ingredients used in the preparation of Antep Şiveydizi: Fresh Green Onions: The green onions used for Şiveydiz should be thick and fleshy. Only the white part of the cleaned and peeled onions is used, while the green part is discarded. Fresh Garlic: The garlic for Şiveydiz should also be thick and fleshy. The skins and root ends are removed. In Antep Şiveydizi, only the white part of the garlic is used, and the green part is separated. Diced Lamb or Boned Lamb Meat: The meat used should be lamb, and it can either be diced or boned, based on preference. The meat must adhere to the Turkish Food Codex Meat and Meat Products Communiqué. Chickpeas: The chickpeas must be free from foreign particles, damage, or mold. Egg: The egg should be fresh, free from any unpleasant odor or cracks. Strained Yogurt: The yogurt should be fresh and not sour. Clarified Butter or Olive Oil: Clarified butter is made by melting butter and removing the excess water. You can use either olive oil or clarified butter according to your preference to pour over the Antep Şiveydizi. Mint: The mint must comply with the Turkish Food Codex Spice Communiqué. Black Pepper: It must also meet the standards set by the Turkish Food Codex Spice Communiqué. Production Method: For an 8-10 person portion of Antep Şiveydizi: Fresh Green Onions: 1.6-2 kg (Cleaned, 500-600 g) Fresh Garlic: 1.6-2 kg (Cleaned, 500-600 g) Chickpeas: 55-75 g Diced Lamb Meat: 500-600 g Strained Yogurt: 900-1000 g Butter (clarified butter or olive oil): 50-60 g Dried Mint: 5-6 g Egg: 1 piece Black Pepper: 2-3 g Salt: 10-15 g Chickpeas are cleaned and soaked in lukewarm water for 6-8 hours the night before preparation. The meat is washed and placed in a pot with enough water to cover it. Once it begins to boil, the foam (scum) that forms on the surface should be carefully removed with a skimmer, ensuring it doesn't mix into the meat broth. If any foam has entered the broth, it should be strained through a clean cloth or a fine sieve to avoid a cloudy appearance, which is especially important since the dish is yogurt-based. The chickpeas and salt are then added to the meat. The mixture is cooked until both the meat and chickpeas are very tender, typically taking 1.5-2 hours. The fresh green onions and garlic are cleaned. The white parts of the green onions are cut into pieces about 3 cm long, extending up to the green part. Once the meat is fully cooked, the chopped fresh green onions and fresh garlic are added to the pot. The pot is then cooked over low heat until the green onions and garlic become tender. Yogurt is combined with the egg (both yolk and white) and mixed until smooth. The mixture is heated over low heat while stirring constantly in the same direction. As it heats, a small amount of the cooking water from the dish is gradually added. Once the yogurt mixture is thoroughly heated and begins to thicken, it is gradually added to the dish while continuing to stir. The dish is then brought to a boil, stirred, and removed from the heat. Clarified butter or olive oil is heated in a small pan, and mint is added. The mint should lose its green color but must never be allowed to burn. The mint-infused oil is poured over the top of the dish, black pepper is sprinkled on, and the dish is ready to be served.