Kilis Tava Product Description and Distinctive Features: Kilis Tava is a regional dish prepared by finely mincing meat from the sheep’s ribs and blending it with crushed dry onions, green or red peppers, salt, black pepper, and red pepper flakes. This seasoned meat mixture is then cooked alongside either purple eggplants or potatoes, depending on the season—eggplants are favored in summer, while potatoes are used in winter. The cooking is traditionally done in a stone oven or on wood charcoal stoves, which give the dish its distinctive aroma and flavor. Kilis Tava is commonly served hot, accompanied by flatbread, pita, and a refreshing glass of ayran, a yogurt-based beverage. The meat used in the preparation of Kilis Tava is sourced specifically from the rib and shoulder areas of sheep, containing between 20% and 40% fat. During the grinding process, dry onions, green or red peppers, salt, black pepper, and red pepper flakes are incorporated into the mixture. No additional ingredients outside of these specified components are included in the traditional recipe. Kilis Tava boasts a rich historical background and plays a vital role in the culinary heritage of Kilis province. As such, its production method and cultural relevance are directly linked to its geographical origin. Production Method: The meat utilized in the preparation of Kilis Tava is sourced from sheep raised on natural pastures rich in wild thyme, oregano, sage, and gum plant within the designated geographical region. It is also preferred that green or red peppers and purple eggplants be locally grown from the same area. Ingredients: - 1 kg minced lamb meat (from the rib section) - 200 g dry onions - 500 g purple eggplant or potatoes - 600 g tomatoes - 200 g green or red peppers - 20 g black pepper - 20 g red pepper flakes - 20 g salt To begin, the lamb meat is ground into mince. Finely grated onions and chopped red or green peppers are added to the minced meat, and the mixture is hand-kneaded until it reaches a uniform texture. Based on the season, either thinly sliced eggplant or potatoes are arranged across a baking tray. The seasoned meat mixture is then evenly spread over the vegetables using moistened hands to a thickness of around 0.5 cm. Around the edge of the tray, quartered onions and tomatoes are placed in an alternating pattern. The spread meat layer is then sliced into eight triangular sections radiating from the center outward like a carrot-slice shape. Between these slices, halved green peppers are inserted lengthwise. If potatoes are used, the dish is baked in a pide oven for approximately 30 minutes. If eggplants are used, it is traditionally baked in a stone oven or on a wood charcoal stove for about 25 minutes. When using a modern electric oven, the version with potatoes is baked at 250°C for 25 minutes, while the one with eggplants is baked for 20 minutes.