Pistachio Pastry Soup Product Description and Distinguishing Features: Gaziantep Börek Çorbası / Antep Börek Çorbası is a traditional soup prepared with lamb meat, chickpeas, strained yogurt, egg, and small dough pieces called "börek". The dough pieces are made using roasted minced meat and onions. This soup is typically served topped with oil infused with mint and black pepper. Gaziantep Börek Çorbası / Antep Börek Çorbası is a notable soup from the rich culinary heritage of Gaziantep, a city recognized in the UNESCO Creative Cities Network. The distinctive preparation technique of this soup highlights its strong link to the region's geographical identity and local renown. Production Method: For 5-6 servings of Gaziantep Börek Çorbası / Antep Börek Çorbası, the necessary ingredients are as follows: For the "Börek": - 150-200 g minced lamb meat - 1.5-2 cups of flour - 1 onion - 1-2 tablespoons of clarified butter or olive oil - 1 teaspoon of black pepper - ½ teaspoon of salt For the Soup: - 300-500 g diced lamb meat - ½ to 1 cup of chickpeas - 2-4 cups of strained yogurt - 2-4 tablespoons of clarified butter or butter - 1 egg (optional) - 1 tablespoon of dried mint - ½ teaspoon of black pepper - Salt (optional) Preparation: 1. Place the diced meat into a pot and cover it with water. Bring to a boil, skimming off any foam that forms on the surface. 2. Once the foam is removed, add soaked chickpeas and salt, then cook until tender. 3. To prepare the "börek" dough filling, finely chop the onion. In a wide pan, sauté the minced meat with half a cup of water. When the water has evaporated, add the chopped onion, 1 tablespoon of clarified butter or butter, and half a teaspoon of salt. Cook until the onion becomes translucent and soft. Season with black pepper and let cool. 4. Prepare a firm dough using flour, salt, and water. Allow it to rest for 15-20 minutes. Divide the dough into two portions. There are two similar methods to shape the "börek" pieces.