Gaziantep Cagla Asi Product Description and Distinctive Features: Gaziantep or Antep Çağla Aşı is a traditional dish that features almond sprouts (Prunus amygdalus Batsch) as its primary ingredient, combined with lamb or sheep meat and chickpeas. This specialty is prepared in two distinct styles: one version incorporates yogurt, while the other uses tomato paste as its base. The yogurt-based version is typically served topped with fried black pepper and mint, whereas the tomato-based variety is finished with a garnish of fried black pepper and dried mint. Since almond sprouts are a seasonal ingredient available only in the spring months, fresh sprouts are used in the preparation of Gaziantep / Antep Çağla Aşı during that time. However, when the dish is made in other seasons, frozen or dried sprouts are substituted. The origins of Gaziantep / Antep Çağla Aşı go back to ancient culinary traditions and the dish holds a notable place in the food culture of Gaziantep. For this reason, it is closely tied to its geographical roots. Production Method: Ingredients for Gaziantep / Antep Çağla Aşı with yogurt (for 4-5 people): - 800-1000 g almond sprouts (fresh/frozen/dried) - 400-500 g diced lamb/sheep meat - 1 cup boiled chickpeas - 500-600 g strained yogurt - 1 egg - 1 tablespoon wheat flour or 1 cup milk - 3-4 tablespoons butter/olive oil/plain oil - 1 tablespoon dried mint - Salt - Black pepper - Optional: 3 cloves of fresh garlic and 1 small onion Preparation: The almond sprouts are sliced lengthwise and their pits are removed. They are then briefly boiled in water and drained. In a separate pot, the meat is seared using 2 tablespoons of oil, and optionally, chopped onion can be added for additional flavor. Next, chickpeas, salt, and approximately 5–6 cups of water are included, and the mixture is left to simmer for 40–45 minutes. After that, the pre-boiled almond sprouts are added to the pot and cooking continues. Optionally, you may also add fresh garlic. To prepare the yogurt-based sauce, blend together strained yogurt, an egg, and either flour or milk. Slowly incorporate some of the hot broth from the main dish into the mixture to prevent curdling. Once well blended, the yogurt sauce is gently poured into the pot and brought to a boil, then immediately removed from heat. In a separate pan, oil is heated and combined with black pepper and dried mint. This flavored oil is then drizzled over the finished dish. Gaziantep / Antep Çağla Aşı is traditionally served hot and is often accompanied by a side of rice. The dish is completed by pouring the aromatic sauce over the top just before serving, creating a rich and flavorful presentation.