Urfa Keme Borani Dinner Description and Distinguishing Features of the Product: The Şanlıurfa Keme Boranısı Dish is a traditional regional specialty prepared using fine bulgur for the meatballs, keme mushrooms, meat from the Ivesi breed lamb native to the area, along with geographically registered Şanlıurfa Pepper and authentic Şanlıurfa Clarified Butter (also known as Urfa Butter). The keme mushroom is a variety of Terfezya mushroom that naturally grows in the Şanlıurfa region, typically found 5 to 10 cm beneath the soil surface. It looks similar to a potato and is locally known as the "keme mushroom." This mushroom signals its presence by causing the soil to crack and rise, especially in sandy, well-drained soils with low moisture retention that dry out quickly. Due to its biological traits, it is harvested from nature only between late March and the first week of May, when temperatures hover around 20 ºC. The Urfa Keme Boranısı Dish / Şanlıurfa Keme Boranısı Dish can only be made during the time when the keme mushrooms are freshly available. In the local dialect of Urfa, the term "Boranı," pronounced in harmony with the sound "Boran," originates from the Persian word "Bûrâni." It is said that the dish was named after the famous intricately cut green carpet brought as a dowry by Bûrân, the daughter of Caliph Ma'mun and Vizier el-Hasan b. Sehl es-Serahsî. The carpet resembled the meal served during Bûrân's grand wedding in 825. The dish became linked with the richness and grandeur symbolized by this renowned green carpet. Preparation: To prepare the Boranı meatballs, begin by placing bulgur into a bowl. Divide one side of the bulgur into 8 equal portions, then add finely chopped onions along with the other ingredients, mixing everything thoroughly. Gradually incorporate the bulgur into the mixture while kneading with water. When the bulgur softens enough to be rolled without crumbling—signifying the proper texture—push it to one side of the bowl and remove the onions, which will not be used in the following steps. Take approximately two pieces, about the size of chickpeas, from the meatball mixture and shape them into small round balls using your palms. Fry the formed meatballs in plenty of hot olive oil until they develop a pinkish color. For the main dish, start by soaking the keme mushrooms. Gently scrape off the outer layer to clean them, then dice into pieces roughly the size of chickpeas. Boil the diced meat together with marrow bones in enough water until fully cooked. Once the broth thickens, discard the bones. Next, sauté the boiled meat in Şanlıurfa Clarified Butter / Urfa Butter, add the keme mushrooms, continue to sauté, then pour in the meat broth along with salt and black pepper. Let it simmer on low heat for around 15 minutes. To make the garlic yogurt sauce, crush peeled garlic with salt, mix it into the yogurt, creating a flavorful garlic yogurt. Place the meatballs on the serving dish, pour the hot main mixture over them to cover completely, and serve accompanied by the garlic yogurt.