Sanliurfa Sini Dredge Description and Distinctive Features of Şanlıurfa Sini Taraklığı: Urfa Sini Darahlığı / Şanlıurfa Sini Taraklığı is a traditional dish prepared by roasting lamb ribs (pirzolalık meat) alongside tomatoes, spicy fresh red peppers, onions, garlic, clarified butter, tomato paste, water, black pepper, salt, and a special spice mix consisting of cinnamon, cumin, fenugreek, allspice, ginger, and clove on a tray in the oven. The recipe uses the geographically registered Şanlıurfa Clarified Butter (Urfa Butter), registered under number 363. The lamb ribs come from the Ivesi breed of lamb. This flavorful dish is typically served with sliced onions, ayran (a yogurt-based beverage), and accompanied by either the geographically registered Şanlıurfa Open Bread (registration number 295) or Şanlıurfa Clawed Bread (registration number 332). Production Method: The lamb ribs used in Urfa Sini Darahlığı / Şanlıurfa Sini Taraklığı come from the Ivesi breed lamb. Ingredients:> 1 kg lamb ribs (pirzolalık cut) 4 tomatoes 4 fresh spicy red peppers 1 large onion 1 head of garlic 100 g Şanlıurfa Clarified Butter (Urfa Butter) 200 g tomato paste 14 g salt 5 g black pepper 6 g spice mix (1 g each of cinnamon, cumin, fenugreek, allspice, ginger, and clove) 600 ml water Preparation of Urfa Sini Darahlığı / Şanlıurfa Sini Taraklığı: After allowing the meat to rest for a day, it is thinly sliced in the pirzolalık style and lightly tenderized. The meat is then thoroughly mixed with clarified butter, sliced half-ring onions, finely chopped garlic, tomato paste, salt, and the spice blend before being spread evenly on a baking tray. The peppers and tomatoes are chopped and placed over the meat on the tray. To prevent the meat from burning, water is added before baking it in an oven preheated to 200°C for about one hour. Once removed from the oven, it is allowed to rest for 5 minutes. Urfa Sini Darahlığı / Şanlıurfa Sini Taraklığı is traditionally served alongside sliced onions, ayran, and the geographically registered Şanlıurfa Open Bread (registration number 295) or Şanlıurfa Clawed Bread (registration number 332).