Kilis Sour Kebab Product Description and Distinctive Features: Kilis Sour Kebab is a traditional dish made by forming meatballs from a mixture of minced meat, black pepper, paprika, and salt. These meatballs are first baked in the oven and then simmered in a tangy sauce to enhance their flavor. The kebab is typically served with pieces of crispy pita bread. Just before serving, a generous amount of finely chopped parsley is sprinkled over the top for added freshness. For best results, lean minced meat is used, preferably sourced from lamb. The flavorful sauce used in Kilis Sour Kebab is prepared with a rich blend of tail fat, meat broth, spring onions, tomato paste, pepper paste, grated tomatoes, pomegranate molasses, black pepper, and salt. This sauce plays a dual role—it is used both to cook the meatballs and to moisten the crispy pita bread during serving. The whole spring onions added during the sauce preparation are also served alongside the meatballs for added flavor. The distinctive claw-shaped pita bread used in the dish is cut into slices, lightly drizzled with oil, and then baked until it becomes golden and crisp. Kilis Sour Kebab holds deep historical and cultural importance in the cuisine of the Kilis province. The method of preparing and cooking the meatballs follows a region-specific tradition, firmly linking the dish’s reputation to its geographical origin. Production Method: To prepare the meatballs for Kilis Sour Kebab, finely ground lamb meat is thoroughly mixed and kneaded together with the other meatball ingredients until a smooth consistency is achieved. The mixture is then shaped into small round balls, placed on a baking tray, and baked in the oven at 180°C for approximately 20–25 minutes. For the rich sauce, tail fat is first rendered in a pot. After removing the cartilage pieces, whole spring onions are added and sautéed until golden brown. Next, tomato paste, pepper paste, and grated tomatoes are added and combined well. Meat broth is poured in and brought to a boil. Once boiling, the baked meatballs are placed into the sauce, followed by the addition of pomegranate molasses, salt, and black pepper. The kebab is cooked until the sauce reaches a thicker consistency. The unique claw-shaped pita bread is sliced and arranged on a tray. For every piece of pita, 10 ml of olive oil is drizzled, amounting to 40 ml for four pitas. These are then baked or fried at 180°C for 7–8 minutes until they become crispy. In the local region, these claw-shaped pitas are traditionally baked in stone ovens using olive tree branches or oak wood for fuel. To serve, the fried claw-shaped pita slices are placed onto a serving plate. The hot sauce is poured over the bread, followed by the meatballs and sautéed spring onions. Finally, the dish is topped with a sprinkling of finely chopped parsley. Kilis Sour Kebab is served while still hot and fresh.