Karaman Sebit Pilaf Description and Distinguishing Features of the Product: Karaman Şebit Pilavı is a traditional dish from the Karaman province, made by layering boiled, roasted, and rested lamb or sheep meat over a bed of bulgur pilaf that is cooked with chickpeas and green peppers. It is traditionally served alongside şebit bread, enhancing its authentic character. The dish uses coarse bulgur that is specifically suitable for preparing Karaman-style pilaf. For this type of bulgur, wheat is first cleaned, boiled, dried, and roasted. Afterwards, it is ground in stone mills to separate the husk and grain. This process gives Karaman bulgur its distinctive natural wheat color and its characteristic oval fracture shape. Unlike bulgur ground in modern disc or hammer mills, stone-milled bulgur better retains its authentic flavor and aroma, making it more in harmony with its natural state. Karaman Şebit Pilavı has been a part of local tradition for generations, prepared and served during special events like weddings, religious holidays, and rain prayer ceremonies. It holds a significant role in the culinary heritage of the Karaman region. For this reason, it is strongly linked to the geographical identity of the area. Production Method: In the production of Karaman Şebit Pilavı, coarse bulgur obtained from the geographical region and lamb or sheep meat are used. Ingredients to produce 10 servings of Karaman Şebit Pilavı: - 1 kg lamb or sheep meat - 75 g butter - 105 g tomato paste - 150 g green pepper - 350 g tomatoes - 170 g boiled chickpeas - 570 g bulgur - 800 ml meat broth - 6 g red pepper powder - 6 g black pepper - 12 g salt Ingredients to produce 6 pieces of şebit bread: - 280 g special purpose wheat flour - 4 g salt - 200 ml warm water Preparing the meat topping: In a pot, melt 30 g of butter. Add 70 g of tomato paste, 1 kg of pre-boiled lamb or sheep meat, and 6 g of ground red pepper. Sauté the mixture for about 5 minutes, then remove from heat and set aside. Making şebit bread: To prepare şebit bread, combine flour, salt, and water, and knead the mixture into dough. Allow it to rest for 1 hour at a temperature of 20–22°C. After resting, divide the dough into 6 equal pieces and shape them into round balls. Using a rolling pin, roll each ball into thin sheets measuring approximately 55–60 cm in diameter. Cook the rolled dough on a wood-fired griddle until done. Preparing the bulgur pilaf: In a pot, melt 45 g of butter and sauté 5 chopped green peppers. Add 35 g of tomato paste, 12 g of salt, and 3 peeled and diced tomatoes. Then stir in 570 g of washed bulgur, 170 g of pre-boiled chickpeas, 800 ml of meat broth, and 400 ml of water. Cook the mixture on low heat for 15–20 minutes. Once cooked, allow the Karaman Şebit Pilavı to rest for 10 minutes. Plate the pilaf, spoon the spiced meat mixture on top, and serve with şebit bread. It is often enjoyed by wrapper the pilaf in şebit bread and serving it with yogurt.