Gaziantep Oz Soup Description and Distinguishing Features of the Product: Gaziantep Authentic Soup, also referred to as Antep Authentic Soup, is a traditional dish crafted from crushed ashura wheat (cracked wheat), blended with strained yogurt, and enriched with either chicken broth or bone broth. A unique feature of this soup is the inclusion of Gaziantep pistachios and almonds, both of which hold a geographical indication status. The wheat used in the recipe is finely crushed by sifting it through a mesh for a smoother texture. Gaziantep Authentic Soup, also known as Antep Authentic Soup, is among the most renowned traditional soups in Gaziantep cuisine. It is commonly enjoyed year-round and is a staple dish especially served at social events and gatherings. Production Method: Ingredients for 4–5 servings of Gaziantep Authentic Soup (also known as Antep Authentic Soup): – Cracked wheat (ashura wheat): 100–150 g – Bone broth or chicken broth: 1–1.5 liters – Strained yogurt: 480–500 g – Egg: 1 – Clarified butter or regular butter: 40–60 g / 20–40 g – Gaziantep pistachios (peeled kernels): 30–50 g – Almonds: 15–20 g – Cinnamon (optional) To prepare Gaziantep Authentic Soup, rinse the cracked wheat thoroughly the night before and soak it in water, ensuring the water level is about one finger above the wheat. The following day, discard the soaking water and place the wheat into a cooking pot. Add approximately 5–6 cups of water and bring it to a boil. As it begins to boil, skim off the foam (scum) that forms on the surface. Once the wheat begins to soften and swell, add about 1 teaspoon of salt and continue cooking. The wheat should be fully cooked and most of the water should be absorbed. After letting it cool slightly, blend the wheat in a food processor or mash it manually, then pass it through a fine sieve. The wheat husks will remain in the sieve, while the smooth mixture, known as wheat essence, is collected below for use in the soup. Transfer the prepared wheat essence into a pot and combine it with 5–6 cups of bone broth or chicken broth, stirring continuously as it heats. In a separate saucepan, whisk together strained yogurt, a beaten egg, and a bit of olive oil until smooth. Gently cook this mixture over low heat, stirring in the same direction to prevent curdling, until it nears the boiling point. Gradually incorporate the warm yogurt blend into the wheat and broth mixture, stirring without interruption. Allow the soup to simmer until it begins to gently rise, then remove it from the heat. In a separate small pot, boil the Gaziantep pistachios and almonds for about 5 minutes, then drain and let them cool. Peel off their outer skins and lightly roast them in clarified butter or regular butter until they turn a light golden color. Add the roasted nuts into the soup. For extra flavor, the remaining melted butter can be drizzled over the top before serving, optionally sprinkled with a touch of cinnamon.