Urfa Eggplant Kebab Product Description and Distinguishing Features: The province of Şanlıurfa, situated in the Southeastern Anatolia Region, is renowned for its rich culinary heritage centered on locally sourced ingredients. Back in 1644, the French merchant and traveler Jean-Baptiste Tavernier praised the exquisite flavors of Urfa’s cuisine in his travel records while journeying along the Silk Road. The Urfa (Şanlıurfa) Eggplant Kebab, regarded as one of the signature dishes of Urfa’s gastronomy, holds great esteem both among locals and across Turkey. This dish is famous for its intricate, labor-intensive preparation process that demands skill and offers a distinctive taste. The unique characteristic of the Eggplant Kebab, locally known as "balcanlı" kebab in the Şanlıurfa area, lies in the use of minced meat prepared by grinding meat and tail fat together with a special tool called "zırh". Another key ingredient is the Birecik Eggplant, which holds a geographical indication and is prized for its minimal seeds, tender flesh, and vibrant purple or aubergine color. Cultivated in a hot, dry climate, the Birecik Eggplant is perfect for kebabs because it has a low water content. Additionally, the Urfa (Şanlıurfa) Eggplant Kebab is distinctively cooked over a barbecue grill, enhancing its flavor. Production Method: Urfa (Şanlıurfa) Eggplant Kebab is made by grinding fatty minced meat using a "zırh", shaping the meat into balls, and then threading both the eggplants and meatballs onto skewers. These are cooked over a wood charcoal flame. The tools, ingredients, production steps, and the final product all adhere to the Turkish Food Codex regulations, both horizontal and vertical. Ingredients: - 200-210 grams of minced meat from the empty part of a male Ivesi breed lamb, ground with a "zırh". - 2 large, straight eggplants that are seedless and not bitter. - 2-4 fresh Şanlıurfa Peppers. - 3 grams of salt. Preparation of Urfa (Şanlıurfa) Eggplant Kebab: 1. Minced Meat Preparation: After resting for one day, the meat is ground using the "zırh", adding only salt, without any other ingredients. 2. Eggplant Preparation: Discard the unused parts of the eggplants, then cut the remaining portion into four equal, cylindrical pieces. 3. Skewering: Use a forged iron skewer, about 50-60 cm long with a square section, a sharp tip for piercing the meat, and a twisted end. Each eggplant slice is threaded onto the skewer in order, starting from the back slice. Then, approximately 30-35 grams of minced meat is loosely shaped into a round ball and placed on the skewer next to the eggplant slice without compressing it. One skewer typically holds 4 slices of eggplant and 3 meatballs. Each skewer must contain at least 180-200 grams of meat. 4. Cooking: The skewers are grilled over charcoal, starting by cooking one side, then turning to cook the opposite side, followed by the remaining two sides in sequence. During the approximately 20-minute grilling process, the eggplant skins blacken as they roast. The meat is considered done once its color shifts from red to brown. 5. Serving: After cooking, the kebab skewers are carefully removed from the fire, and the kebab shape is maintained by sliding the kebabs off the skewer onto a tray in one smooth motion. A little water or pomegranate juice is sprinkled on top, then another tray of the same size is placed over it. After letting it rest for about 20 minutes, the trays are flipped to prepare for serving. The finished Urfa (Şanlıurfa) Eggplant Kebab is transferred to a serving plate without altering its form. A single portion includes two skewers of eggplant kebab served alongside grilled fresh Şanlıurfa Peppers, sliced onions, flatbread or homemade griddle-cooked bread, and buttermilk.