Urfa Isot Pottery Product Description and Distinctive Features: Urfa (Şanlıurfa) Isot Clay Pot is a well-known dish named after its regional roots. The unique climate and soil conditions of the Urfa area, combined with the use of Şanlıurfa Pepper (Isot) and tomatoes grown by dry farming methods (locally called frenk), are key elements that set this dish apart. The recipe features meat from the native Ivesi sheep and clarified butter made from sheep's milk. Moreover, the addition of pomegranate juice in the cooking process contributes to the dish’s distinctive character. Clay Pot (Çömlek/Güveç): A special clay pot with a wide opening, traditionally used for cooking dishes. Tomato (Frenk): In Şanlıurfa Province, tomatoes are cultivated using dry farming techniques suited to the local climate. The native tomato varieties exhibit a semi-dwarf growth habit, maturing between 72 and 129 days. The stems show little to no anthocyanin pigmentation, with mostly single-axis flowering. The average fruit weighs about 185.4 grams, with a diameter of 75.9 mm and length around 50.3 mm. Each fruit typically contains approximately 8.3 seed chambers. Lamb Meat: Meat sourced from lambs of the Ivesi sheep breed, raised primarily in the meadows near the Tek Tek Mountains. Clarified Butter: Butter clarified from the milk of native Ivesi sheep in the region. Regional Stone Oven: The oven base is constructed using mud and black stone. Beneath the black stone lining (about 1 meter deep), salt and glass shards are packed, then topped with black stones forming the oven base. The oven is shaped into a round form, with side frames made from smooth stones measuring roughly 40 cm in length and 25-30 cm in height. The upper dome, crafted from black stone, is built using a mixture of wood ash, salt, and water, employing only fire bricks and designed with a narrowing diameter. Production Method: Below are the ingredient quantities and step-by-step instructions for preparing the dish. The ingredient amounts can be adjusted proportionally depending on the production scale. Ingredients: 1.5 kg cubed (thread-cut) meat Around 6 marrow-rich bones 4 kg fresh red peppers (Şanlıurfa Pepper, Isot) 1.5 kg tomato juice (equivalent to 2 cups) About 100 grams of clarified butter 1 kg onions 2 heads of garlic Approximately 1 teaspoon salt 2 cups pomegranate juice 1 teaspoon seven-spice mix (including black pepper, cinnamon, cumin, fenugreek, allspice, ginger, and cloves) Preparation Steps: Separate the pomegranates into seeds, crush them to extract the juice, then strain the liquid. Clean the peppers by removing stems and seeds, soak them in cold water for about 30 minutes, then drain thoroughly. Slice the drained peppers horizontally into medium-thick pieces. Thinly slice the onions. Extract and strain the tomato juice. Cube the meat, then sauté it with the chopped onions and clarified butter. Add the spice blend and salt, then remove from heat. Placement in the Clay Pot: Position the marrow and meaty bones at the bottom of the clay pot. Layer half of the prepared red peppers over the bones. Add the sautéed meat, onions, and cleaned garlic cloves along with the remaining red peppers on top. Pour in the prepared tomato juice and pomegranate juice, sprinkle with salt, and cook the dish in a traditional stone oven. Cooking: The dish should be slow-cooked in the stone oven for about 3 hours, allowing the liquid to be fully absorbed. Serving: Once cooked, transfer the dish onto a serving plate. It is typically served with rice pilaf or plain bulgur pilaf, fresh green peppers (Şanlıurfa Pepper, Isot), sliced onions, and buttermilk.