Gaziantep Mumbar Stuffed Product Description and Distinctive Features: Gaziantep Mumbar Dolması, also called Antep Mumbar Dolması, is a distinctive dish native to the Gaziantep area. It is made by stuffing sheep intestines, locally known as "mumbar," with a mixture of minced lamb and either bulgur or rice, depending on preference. This specialty is traditionally prepared during Eid al-Adha and involves a careful, skilled cooking process. After boiling, the stuffed intestines are often fried in clarified butter or regular butter to create a crispy exterior. The dish is strongly linked to the identity and culinary heritage of the Gaziantep province. Production Method: Ingredients for Gaziantep Mumbar Dolması (Menu for 5-6 people): - 1 kg sheep intestines (mumbar) - 300-500 g lamb minced meat (fatty) - 300-400 g bulgur - 300-400 g rice (optional) - 30-50 g tomato paste - 30-50 g pepper paste - 25-35 g clarified butter or regular butter - 40-100 g onions - 3-4 cloves of garlic - 3-7 g black pepper - 1-2 teaspoons salt - 1-2 tablespoons red pepper flakes (optional) - Half a teaspoon allspice (optional) To prepare the cleaning solution for the mumbar, mix 0.5 liters of vinegar with enough water and optionally add a piece of orange or lemon peel. Preparation of Gaziantep Mumbar Dolması: It is crucial to clean the mumbar thoroughly by turning it inside out and scraping both the inner and outer surfaces with a knife. After this initial cleaning, rinse the mumbar under running water while scraping again. Then, rub it with salt and onions and soak it in a container filled with the prepared vinegar water for 2-3 hours. The selected mumbar must meet the requirements set by the Special Hygiene Rules for Animal Products and related food safety regulations. The filling is made by combining the ingredients listed in the recipe. Although bulgur is traditionally used, rice can be substituted based on preference. The cleaned mumbar is filled using stuffing tools, making sure the fatty side faces inward. It is important not to overfill the casing to avoid bursting during cooking. To further prevent bursting, the stuffed mumbar is pierced with a needle in multiple spots. The filled mumbar is then placed in a pot, covered with enough water to submerge the dolmas. Once cooked, remove the mumbar from the pot and transfer it to a pan. Fry it in melted clarified butter or regular butter until the exterior becomes crisp. Gaziantep Mumbar Dolması is best served and enjoyed hot.