Gaziantep Bork Asi Product Description and Distinguishing Features: Gaziantep Börk Aşı / Gaziantep Mıcırık Aşı is a traditional dish made using diced or minced meat, rice, tomato paste, and either börk, mıcırık, or both. Börk refers to the top part of the eggplant including the green stem, while mıcırık is created by sun-drying the inner flesh removed when hollowing the eggplants. This dish holds an important place in the culinary heritage of Gaziantep and is commonly prepared in the winter, making use of the leftover eggplant parts that were dried for preservation. Gaziantep Börk Aşı / Gaziantep Mıcırık Aşı is distinguished by its unique preparation, particularly through the use of börk and mıcırık specific to the Gaziantep region. Furthermore, its method of production has established a strong link between the dish's reputation and its geographical origin. Production Method: Ingredients (serves 4-6): - 250 g minced meat - 150 g rice (soaked beforehand) - 2 onions - 4-5 garlic cloves> - 250 g eggplant börk / mıcırık - 40 g tomato paste - 20 g pepper paste - 20 ml sumac juice (or lemon juice) - 2 dried red chilies - 5-10 g dried mint - 5-10 g salt Preparation Steps: 1. Boil the eggplant börk / mıcırık in salted boiling water for 3-5 minutes, then rinse 4-5 times with cold water. 2. In a pan, sauté the minced meat, onions, garlic, tomato paste, pepper paste, dried mint, and salt for about 10 minutes. 3. Pour 2.5 cups of hot water into the pan. 4. Add chopped dried red peppers, börk / mıcırık, rice, and finally the sumac juice to the pot. 5. When it begins to boil, reduce heat and simmer gently for 15 minutes. 6. Serve once the liquid has been fully absorbed.