Urfa Egg Meatballs Product Description and Distinguishing Features: Urfa Egg Kebab, a specialty unique to Şanlıurfa, is crafted by combining and kneading cracked wheat, Şanlıurfa Pepper (isot), and other ingredients, then adding fried eggs cooked in clarified butter. Over time, alongside the traditional raw kebab, the region has developed a variety of kebab types such as lentil kebab, egg kebab, tomato kebab, and greasy kebab. Typically, raw kebab is favored during the fall and winter seasons, while lentil and egg kebabs are more popular in spring, with egg kebab being especially enjoyed in summer. The key flavor elements of Urfa Egg Kebab include the geographical indication-registered Şanlıurfa Pepper and the locally made clarified butter. Production Method: In a specially crafted tin-plated copper basin for kebab preparation, cracked wheat is placed in one section, while chopped onions, tomato paste, Şanlıurfa Pepper, salt, black pepper, cinnamon, and water are added to the other side. The mixture is kneaded for approximately 5 minutes until it forms a smooth paste. Gradually, bulgur is incorporated into the mix, and without adding any extra ingredients or water, kneading continues for about 20-25 minutes until the bulgur loses its firmness (the kneading duration may vary depending on the person). Around 5 minutes before the kneading is finished (while still in progress), the frying of eggs in oil begins. When the oil is hot enough, the eggs are added and fried on both sides until they achieve a golden brown color. Once the kneading is done, the kebab mixture is softened slightly with a bit of water, and finely chopped greens (green onions and parsley) are mixed in. The hot fried eggs are then gently incorporated, kneading lightly to avoid burning hands or breaking the eggs too much, before transferring the dish onto serving plates.