Gaziantep Joinery Product Description and Distinctive Features:x Gaziantep Doğrama, also known as Antep Doğrama, is a traditional summer vegetable dish made using diced meat, boiled chickpeas, and eggplants. The unique character of Gaziantep Doğrama / Antep Doğrama comes from its traditional preparation method, specific to the region. Boasting a rich history, this dish is featured in many cookbooks, promotional videos, and articles about Gaziantep’s cuisine, earning its reputation closely tied to its geographical origin. Production Method: Ingredients: 500-600 g moderately fatty diced lamb, 60-120 g pre-soaked chickpeas, 100-200 g onions, 40-60 g tomato paste, 25-40 g pepper paste, 1000-1500 g eggplants, 300-500 g tomatoes, 100-150 g green peppers, 100-150 g red peppers, 10-15 ml (or 50-100 ml) sumac juice or lemon juice, 10-15 g garlic, 15-20 g salt, 3-5 g black pepper, 2-5 g dried mint, and 20-40 g clarified butter or regular butter. Preparation: First, thoroughly rinse the diced lamb meat and place it in a pot with 4-5 cups of water. As it boils, skim off any foam that appears on the surface. Add the soaked chickpeas on top of the meat and cook until both the meat and chickpeas become tender. Meanwhile, finely chop the onions and peppers, dice the tomatoes and eggplants into small cubes, and peel and crush the garlic cloves. After the meat and chickpeas are cooked, stir in the onions, tomato paste, pepper paste, eggplants, tomatoes, and peppers. Add the sumac or lemon juice, and bring the mixture to a boil. Once the eggplants are fully softened, add the crushed garlic and simmer for another 10 minutes. Finally, heat the clarified or regular butter in a pan, mix in the dried mint, and pour this aromatic butter over the dish just before serving.