Gaziantep Simit Asi Product Description and Distinctive Features: Gaziantep Simit Aşı, also called Antep Simit Aşı, is a traditional dish made using water, tomato paste, pepper paste, onions, red pepper flakes, and either olive oil or clarified butter. The recipe features fine bulgur—commonly used for köfte and locally referred to as simit within the region. This dish can also be prepared with minced meat depending on personal preference. Typically enjoyed as a breakfast meal within the geographical area, Gaziantep Simit Aşı is known for its thick, hearty soup-like texture. Gaziantep Simit Aşı, also known as Antep Simit Aşı, has a rich history and plays an important role in the culinary traditions of Gaziantep. The use of particular ingredients is closely linked to the geographical region, creating a strong bond between its gastronomic heritage and the local area. Production Method: Ingredients for 5-6 servings of Gaziantep Simit Aşı / Antep Simit Aşı include: - 300-400 g of fine bulgur typically used for köfte - 30-50 g of tomato paste - 30-50 g of pepper paste - 15-30 g of red pepper flakes - 100-200 ml of olive oil or clarified butter - 150-200 g of onions - 5-7.5 g of salt - 2-2.5 liters of water - 250 g of lamb minced meat (optional) Preparation: Bring the water to a boil in a shallow pot. Add the tomato paste, pepper paste, and salt to the boiling water, stirring well, and continue boiling for 4-5 minutes. Then, incorporate the fine bulgur used for köfte. Cook the mixture for about 5-10 minutes until it thickens to the consistency of a hearty soup, known locally as simit aşı. In a separate skillet, olive oil or clarified butter is heated, and finely chopped onions are sautéed for 3-4 minutes. Then, red pepper flakes are added, and immediately this mixture is poured over the Gaziantep Simit Aşı / Antep Simit Aşı. The dish is stirred gently and served hot. Optionally, Gaziantep Simit Aşı / Antep Simit Aşı can be made with minced meat. To prepare with minced meat: sauté the minced meat in olive oil or clarified butter according to taste. Add finely chopped onions and continue to sauté for an additional 5 minutes. Stir in tomato paste and pepper paste. Then add hot water and salt, bringing the mixture to a boil. Once boiling, add the fine bulgur for köfte and cook until the dish thickens to a soup-like consistency. Sprinkle red pepper flakes on top. Finally, pour over heated olive oil or clarified butter and serve optionally alongside ayran (a traditional yogurt drink).