Urfa Calabash Dish Product Description and Distinctive Features: The Turkish cuisine, especially the culinary traditions of Şanlıurfa, occupies a distinguished place worldwide and forms a vital foundation of the country’s gastronomic heritage. What sets Şanlıurfa’s cuisine apart is its deep cultural and historical roots. The food culture of any city is influenced by its natural resources, climate, local customs, and historical experiences. The rich culinary heritage of a city like Şanlıurfa, which boasts a history spanning over 12,000 years, is closely connected to this extensive past. The city’s geography and historical significance have profoundly shaped its culinary style, enhanced by the diverse ethnic and religious communities that have influenced the region. Over time, Şanlıurfa has absorbed various cultural elements but has succeeded in developing a distinct culinary identity, making it one of the rare cities with a truly unique food and beverage tradition. One notable dish that has been preserved through generations and embodies the cultural heritage of the region is the Urfa (Şanlıurfa) Squash Dish. This traditional meal is made using meat, vegetables, only the tomato juice, and the squash which gives the dish its distinctive name. Ingredients Used in Preparation: Squash: Known scientifically as Lagenaria siceraria, these squash varieties are specially grown and consumed as a vegetable, particularly in Şanlıurfa. Sumac juice/pomegranate juice: The juice extracted from unripe grapes or pomegranates is added to enhance the flavor. Meat: The meat comes from Ivesi breed sheep raised in the Şanlıurfa area. Production Method: Ingredients: 3 kg squash 0.5 kg diced medium-fat lamb meat (preferably with bones) 45 marrow bones 1 cup chickpeas (soaked beforehand) To enhance the flavor: Juice of 4 sour pomegranates or 1 cup sumac juice 2 teaspoons sugar 3 kg tomatoes 1 teaspoon salt 1 tablespoon tomato paste Preparation: 1. Wash the squash, remove the stem, cut it in half, then slice. Remove the seeds, peel off the green outer skin, and chop into cubes. 2. Cut the lamb meat into cubes. If using pomegranate juice for flavoring, separate the seeds, strain, and extract the juice. The same method applies for sumac juice. 3. Rinse the tomatoes, crush them through a sieve, and collect the juice in a bowl. This tomato juice will be used instead of water in the recipe. 4. In a pot, cook the diced lamb meat, marrow bones, chickpeas, tomato juice, and tomato paste. Once boiling, add the cubed squash, pomegranate or sumac juice for seasoning, sugar, and salt. Let it simmer gently. When the squash softens, the dish is ready to serve. Serving suggestion: Present the dish accompanied by pilaf, bulgur köfte (aya köftesi), or large-sized bulgur balls (iri yuvalak), along with fresh Şanlıurfa pepper (isot).