Gaziantep Suzek Making Description and Distinctive Features: Gaziantep Süzek Yapması, also called Antep Süzek Yapması, is a classic regional dish made by combining and kneading coarse bulgur, fatty minced lamb, onions, garlic, tomato paste, and various spices to shape small meatballs roughly the size of walnuts. These meatballs, known locally as "süzek", are then steamed on a strainer, which gives the dish its unique characteristic. The distinctive feature of Gaziantep Süzek Yapması (also known as Antep Süzek Yapması) is its traditional steaming technique unique to the region. This dish has a rich history within the geographical area and has been highlighted in many cookbooks, promotional videos, and academic studies focused on Gaziantep’s culinary heritage. As a result, it is strongly connected to its place of origin. Production Method: Ingredients: - 250-500 g fatty lamb minced meat - 350-500 g coarse bulgur - 1 large onion (100 g) - 1 clove of garlic (5-10 g) - 30-50 g tomato paste - 30-50 g pepper paste - 10-15 g ground red pepper - 10-20 g salt - 5-10 g black pepper Instructions: 1. In a mixing bowl, combine bulgur, minced meat, finely chopped onions and garlic, tomato paste, pepper paste, ground red pepper, salt, and black pepper. Knead thoroughly without adding any water. 2. Form the mixture into small, flat meatballs about the size of a walnut. 3. Fill a pot with boiling water and place a strainer over it. Arrange the meatballs on the strainer and steam them for 35-40 minutes, making sure they do not touch the water. 4. After steaming, the meatballs are ready to be served. Savor the authentic flavors of Gaziantep Süzek Yapması as a delicious traditional specialty!