Urfa Kazan Kebab Description and Distinctive Features: Urfa Kazan Kebab, a traditional regional specialty enjoyed for centuries, is made by slicing eggplants and tomatoes without separating them, stuffing the cuts with a flavorful filling, and placing them together in a pot for cooking. The dish is enriched with locally produced clarified butter. The lamb meat used comes from the İvesi breed, and the clarified butter is crafted from the milk of small livestock raised in the Şanlıurfa area. Stuffing Preparation: Combine minced meat with half a tablespoon of tomato paste, finely chopped onions, fresh red pepper (isot), grated tomatoes, dried Şanlıurfa Pepper (isot), black pepper, and salt. Preparation: Trim the tops off the eggplants and make crosswise cuts about 1 centimeter apart without cutting through the base, keeping them intact. Slice three tomatoes in the same way. Stuff the minced meat mixture into the sliced eggplants and tomatoes, then arrange them neatly in a cooking pot. Spread tomato paste, sprinkle salt, and add clarified butter over the top. Cook gently on low heat until all the liquid is fully absorbed. Once done, the Urfa Kazan Kebab is ready to be served.