Kilis Sihalimahse Description and Distinguishing Features: Kilis Şıhılmahşe is prepared by filling fried squash blossoms with a mixture consisting of onions, medium-fat minced meat, tomatoes, tomato paste, parsley, salt, black pepper, and either boiled chickpeas or crushed roasted chickpeas. A sauce made from tomato paste, salt, dried mint, and water is poured over the stuffed blossoms, and the dish is cooked either on the stove or baked in the oven. It is traditionally served topped with garlic yogurt and garnished with dill or parsley. In the preparation of Kilis Şıhılmahşe, fuzzy squash blossoms known locally as "acir" and broken roasted chickpeas called "kudama" are essential ingredients. The minced meat used comes from the lamb's shoulder. Within the region, this dish is also referred to as Şıhılmahşi, Şeyh-ül-muşi, and Şağal Mahşi. The term "şıhıl" translates to "king" and "mahşe" means "stuffed" in Arabic, earning the dish the title "the king of stuffed dishes." Its origins trace back to the Ottoman palace kitchen, giving it a prestigious place in Kilis culinary tradition and linking it closely with the local geography and reputation. Filling Preparation: The chickpeas or roasted chickpeas are boiled for 30 minutes. If using regular chickpeas, their skins are removed after boiling. Finely diced onions are sautéed in olive oil until they soften and take on a pink hue. Minced meat is then added and cooked until it releases its juices. Following this, grated tomatoes, chopped parsley, boiled peeled chickpeas or broken roasted chickpeas, tomato paste, salt, and black pepper are incorporated into the mixture and stirred well. Once the liquid is absorbed and the filling thickens, it is set aside to rest. Preparation of the Stuffed Squash Blossoms: The outer layers of the fuzzy squash blossoms are carefully sliced thin using the opposite side of a corer, then washed thoroughly. The excess ends on both sides are trimmed off. The inner sections of the blossoms can either be kept whole or split into two parts according to preference, and then hollowed out with a corer. It is important to perform the hollowing process gently to avoid damaging both the inner and outer layers of the blossoms. The cleaned blossoms are fried in hot olive oil for about 2-3 minutes until they acquire a light golden color. After frying, they are placed on paper towels, sprinkled with salt, and left to cool. During frying, care is taken to prevent the blossoms from becoming too dark. The hollowed blossoms are then stuffed with the prepared filling and arranged horizontally in a wide pot, placing pairs so that the openings of two filled blossoms face each other. A sauce made from a bowl of tomato paste, salt, dried mint, and water is poured over them. The pot is covered with a lid and cooked either on low heat for 10-15 minutes or baked in a preheated oven at 180 °C for 30 minutes. Kilis Şıhılmahşe is served by drizzling it with garlic yogurt and garnishing with fresh dill or parsley.