Gaziantep Cagirtlak Kebab Description and Distinctive Features: Gaziantep Cağırtlak Kebabı, also referred to as Antep Cağırtlak Kebabı, Gaziantep Cartlak Kebabı, or Antep Cartlak Kebabı, is a traditional dish made by skewering various organ meats—preferably from a male lamb. These include the lung, liver, heart, kidneys, and fatty parts such as tail fat or suet. The meats are not marinated; instead, they are directly grilled over an open flame on skewers, preserving their natural flavor and texture. In the 18th-century cookbook authored by Ali Eşref Dede, there are references to Cağırtlak and Cartlak Kebab as historical dishes prepared in the Gaziantep region. Furthermore, in Gaziantep’s Tabakhane neighborhood, there are long-established eateries that have specialized in making liver kebabs and Cağırtlak/Cartlak Kebabs for many years. The main feature that sets Gaziantep Cağırtlak Kebabı (also known as Antep Cağırtlak Kebabı, Gaziantep Cartlak Kebabı, or Antep Cartlak Kebabı) apart is that it is made using a combination of liver, heart, lung, and kidneys. These organ meats, cut into small, uniform pieces, each have different cooking times. Therefore, grilling them evenly without burning and keeping them tender and flavorful requires considerable culinary skill. Traditionally, this kebab is served as a dürüm (wrap), using either Antep Tırnaklı Pidesi, also known as Gaziantep Tırnaklı Pidesi or simply Antep Pidesi, or with lavash bread. Alternatively, it can also be presented on a serving plate, depending on personal preference. The Antep Tırnaklı Pidesi is a type of flatbread that carries a geographical indication (GI) with registration number 223 in Gaziantep. Production Method: Ingredients: 1 Portion (1 Serving) - 2 chunks of liver - 2 chunks of heart - 1 chunk of kidney - 1 chunk of lung - 2 chunks of suet (tail fat) or 2 chunks of omentum fat - Optionally, 1 chunk of spleen - Salt - Optionally, red pepper, cumin, sumac *Tike:* Cubes or chunks The quantity of offal chunks may vary according to preference, for example, 1 chunk of fat instead of 1 chunk of lung or 2 chunks of liver. The offal is cut into pieces larger than standard cubes, yet small enough to be easily skewered. These pieces are then threaded onto skewers, alternating with either suet (fat from the lymph area of the sheep) or omentum fat. The amount of fat used can vary depending on personal taste and skewer length. This technique helps the naturally dry-textured organ meats cook more efficiently over an open flame while remaining tender and moist. Next, the skewers are rotated consistently over hot charcoal embers for about 6 to 8 minutes. Proper timing is essential—removing the meat before it burns or becomes tough requires culinary experience and attention. Once cooked, the kebab is placed in Antep Tırnaklı Pidesi, also known as Gaziantep Tırnaklı Pidesi or simply Antep Pide, or it may be served with lavash, either as a wrap or on a serving plate. A typical portion consists of two skewers. It is traditionally eaten hot, seasoned with salt and optionally with red pepper, cumin, and sumac. The dish is best accompanied by piyaz, a refreshing onion and parsley salad.