Pistachio Paste Kebab Description and Distinctive Features: Gaziantep/Antep Altı Ezmeli Kebap is a traditional dish prepared by layering grilled tomatoes and green peppers, which are mashed together to create a mixture known as "ezme," topped with grilled pieces of diced or minced male lamb. It is served hot and garnished with finely chopped parsley. Depending on the type of meat used, the dish is called "Gaziantep/Antep Altı Ezmeli Kuşbaşı Kebabı" when diced meat is used, or "Gaziantep/Antep Altı Ezmeli Kıyma Kebabı" when minced meat is the choice. This dish occupies an important role in Gaziantep's culinary heritage thanks to its distinctive preparation technique and presentation style. Its reputation is closely tied to the region, reflecting its geographical significance. Production Method: Gaziantep/Antep Altı Ezmeli Kuşbaşı Kebabı Ingredients (serves 4): - 1-1.5 kg diced lamb meat - 2.5-3 kg ripe tomatoes - 4-5 green peppers - 1 bunch of parsley (optional) - Black pepper (optional) Preparation and Cooking: The tomatoes are skewered whole or halved without peeling and grilled or roasted on the barbecue for 10-15 minutes. After grilling, the tomatoes are peeled and crushed using a wooden mallet, the bottom of a glass, or a knife. Salt is added to the mashed tomatoes, which are then spread on a plate. Finely chopped green peppers are layered on top. The prepared “ezme” mixture should be kept warm. For the kebab, the lamb meat can be marinated if desired. Diced lamb and tail fat pieces are alternately threaded onto skewers and grilled. Serving: The grilled meat is placed over the warm “ezme” base. Optionally, black pepper can be sprinkled on the meat and finely chopped parsley added before serving hot.