Gaziantep Bukhara Pilaf Product Description and Distinguishing Features: Gaziantep Buhara Pilavı, also known as Antep Buhara Pilavı, is a traditional rice dish prepared using lamb meat, rice, sour apple, quince, carrot, almonds, and the distinctive Antep Pistachios, which carry the geographical indication number 27. The apple, quince, carrot, almonds, and pistachios are each sautéed in butter or olive oil separately, and the lamb is then cooked in the same flavorful oil. Gaziantep Buhara Pilavı, also referred to as Antep Buhara Pilavı, stands out for its unique presentation, shaped by the rounded bottom of the cooking pot. Ingredients such as Antep Pistachios, almonds, lamb meat, quince, apple, carrot, and rice are carefully layered and slow-cooked. When flipped onto a serving dish, the result is a gently domed form, showcasing the layers in an orderly and attractive sequence. With deep historical roots, Gaziantep Buhara Pilavı is a dish traditionally prepared for celebrations and communal gatherings. It holds a special place in the culinary identity of Gaziantep, a city recognized in the UNESCO Creative Cities Network. The pilaf’s distinct cooking method, tied to the local culture and geography, highlights the strong link between regional heritage and culinary reputation. Production Method: Ingredients (for 5-6 servings): - 1-1.2 kg lamb shank - 300-375 g rice - 2-3 carrots - 2-3 sour firm apples - 2-3 quinces - 50-75 g Antep Pistachios - 60-80 g almond kernels - 100-120 g olive oil or 80-100 g butter - 30-60 g tomato paste - 2-3 g black pepper - 10-20 g salt - Water Step 1: Begin by soaking the rice in warm water, ensuring it's fully submerged. Boil the Antep Pistachios and almond kernels for about 5–6 minutes, then peel off their skins. Slice the apples and quinces into eight equal parts and keep them in water to avoid discoloration. Peel the carrots and cut them into 0.5 cm thick rounds. Step 2: In a large, deep pan, heat butter or olive oil, and sequentially sauté the Antep Pistachios, almond kernels, quince, apple, and carrot slices. After roasting, place each ingredient in separate containers. Using the same oil, sear the lamb shank pieces until browned. Transfer the meat to another pot, add tomato paste and 4 cups of water, and let it simmer on low heat until fully cooked and tender. Step 3: In a pot with a rounded base, arrange the roasted Antep Pistachios, almond kernels, and cooked lamb at the bottom. Next, layer the roasted quince, apple, and carrot slices evenly. Spread the pre-soaked rice over the top—make sure the rice has been briefly boiled beforehand. If the meat broth isn't enough, add around 3 cups of additional water to ensure the rice is covered. Cover with a lid and cook on low heat for about 10–15 minutes, or until all the liquid is absorbed by the rice. Step 4: Once the rice is fully cooked and the liquid is absorbed, remove from heat. Cover the pot with a clean cloth or paper towel and let it rest for 10–15 minutes. Place a large serving plate over the pot and carefully invert it. Serve the Gaziantep Buhara Pilavı / Antep Buhara Pilavı in its signature gently domed shape, with Antep Pistachios, almonds, meat pieces, and colorful slices of apple, quince, and carrot displayed on top.