Gaziantep Garlic Vaccine Product Description and Distinctive Features: Gaziantep Garlic Stew, also called Antep Garlic Stew, has been traditionally prepared throughout the Gaziantep province since the early 1900s. This meat-based recipe features local ingredients and is known in the area as "samırsak aşı" or "samsak aşı." Its defining characteristic is the prominent use of garlic. The garlic chosen for this dish must have plump, juicy cloves with a mild aroma, avoiding any harshness. Moreover, the central part of the garlic should remain tender rather than woody. Because of these requirements, Gaziantep Garlic Stew can only be freshly prepared for a brief period each year, lasting about 3 to 5 weeks. Production Method: Ingredients for Gaziantep Garlic Stew: - 2.5 kg of fresh garlic - 500 g bone-in lamb pieces - 1 cup chickpeas - 1 egg - 3 cups strained yogurt - 1 teaspoon olive oil - 1 tablespoon clarified butter - 1 tablespoon safflower (haspir) - 1 teaspoon black pepper - Adequate salt and water Preparation Details: Gaziantep Garlic Stew is prepared with garlic that has a gentle flavor and aroma, typically cultivated in the Gaziantep city center or Nizip region. The garlic heads used generally measure about 4-5 cm in diameter. The cloves must be juicy, and the garlic's scent should remain mild without overpowering the dish. For this dish, lamb meat sourced from local breeds such as "hallik" or "karaman" sheep native to Gaziantep is used. The clarified butter comes from animals raised in mountainous areas along routes connecting Gaziantep to Yavuzeli and Araban districts, as well as to Adana and Kahramanmaraş provinces. Additionally, small-sized chickpeas produced locally are included in the recipe. The lamb meat is boiled with 6-7 cups of water until the scum (kefi) is skimmed off. Then, chickpeas soaked overnight and an adequate amount of salt are added, and the meat continues to cook. Meanwhile, the garlic cloves are peeled, and the root fibers at the base are trimmed. If the center of the garlic head is hardened and unsuitable for the recipe, it is carefully removed by pulling it out from the stem. In a separate pot, the garlic is soaked in cold water for a short time to mellow its sharpness. Afterward, the garlic is incorporated into the cooked meat and chickpeas. Alternatively, the garlic can be boiled separately before being combined with the stew. An egg is added to strained yogurt, then mixed with 1 teaspoon of olive oil and a small amount of water. This yogurt mixture is stirred continuously and cooked over low heat until it reaches a gentle boil. Meanwhile, 2-3 ladlefuls of broth from the meat and garlic pot are taken and blended into the yogurt to thin it slightly. Once the meat, chickpeas, and garlic come to a boil, the prepared yogurt sauce is gradually added. After boiling together 1-2 more times, the stew is removed from the heat. Separately, clarified butter is warmed, and safflower (haspir) and black pepper are added before drizzling over the stew. Gaziantep Garlic Stew is traditionally served hot.