Urfa Liver Kebab Product Description and Distinctive Features: Urfa Liver Kebab is famous for its special preparation technique, which is time-consuming and demands great skill, resulting in a distinctive taste. As a beloved dish in Şanlıurfa's rich cuisine, Urfa Liver Kebab is savored not only at breakfast but also at lunch, dinner, and suhoor (pre-dawn) meals. This flavorful kebab is always enjoyed with enthusiasm and is especially popular during the month of Ramadan. The essential elements in preparing Urfa Liver Kebab include the specialized cooking method, skilled craftsmanship, and the use of Şanlıurfa Pepper. This kebab consists of lamb liver, cut into pieces roughly the size of hazelnuts, and lamb tail fat, both grilled over charcoal. While cooking, a blend of Şanlıurfa Pepper and salt is sprinkled onto the kebab to enhance its flavor. Production Method: Ingredients: 1 kilogram of fresh lamb liver 250 grams of lamb tail fat 1 tablespoon of Şanlıurfa Pepper 10 grams of salt Charcoal Special liver kebab skewers For Serving: Grilled fresh peppers Onions Parsley Mint Flatbread (lavash) or unleavened bread (sac ekmeği) Lemon Şanlıurfa Pepper Buttermilk The lamb liver is cut into cubes about the size of hazelnuts, while the lamb tail fat is sliced slightly smaller than the liver pieces. Special liver kebab skewers, which are thinner and shorter than standard skewers, are used for grilling. Each skewer is assembled in the following order: one piece of liver, one piece of tail fat, two pieces of liver, one piece of tail fat, and one piece of liver—making a total of 4 liver pieces and 2 tail fat pieces per skewer. Once the charcoal fire is fully heated, the skewers are placed over the hot coals. During cooking, a mixture of Şanlıurfa Pepper and salt, prepared beforehand in a bowl, is sprinkled onto the liver pieces. The skewers are then returned to the grill and turned regularly until fully cooked. After grilling, the liver pieces are carefully removed from the skewers and wrapped in flatbread (lavash) or unleavened bread (sac ekmeği). Depending on the season, fresh parsley, onions, mint, salt, and grilled fresh peppers (isot) are added to the wrap. Finally, Şanlıurfa Pepper, which holds a geographical indication registration number C2000/005, is sprinkled on top. Lemon can be added according to taste. The dish is served hot on a traditional handled copper tray accompanied by buttermilk.