Urfa Miftahi Tas Kebab Description and Distinctive Features of Şanlıurfa Miftahi Tas Kebabı: Şanlıurfa Miftahi Tas Kebabı is a traditional dish prepared by cooking diced lamb meat together with peeled pearl onions, seasoned only with black pepper. It is typically accompanied by a salad made from finely chopped parsley, sautéed onions rubbed with salt, and drizzled with pomegranate molasses. The kebab is cooked in a wide copper plate or pot with raised edges, paired with a cooking bowl that fits snugly into the bottom of the plate and has a wide opening. When this bowl is turned upside down on the plate, its backside forms a small bowl. During cooking, water is poured into this space, which applies pressure on the meat for a vacuum-cooking effect, keeping the bowl stable. Additionally, regularly adding water maintains the temperature of the dish throughout the cooking process. The origins of Urfa Miftahi Tas Kebabı / Şanlıurfa Miftahi Tas Kebabı trace back to ancient times, holding an important role in the local culinary heritage tied to its specific geographic region. Its unique preparation technique, closely linked to the area's boundaries, gives the dish its special qualities. As a result, it is well-known and strongly identified with this geographic location. Production Method: For the Dish: 2 kg diced lamb meat (medium-fat) 1 kg pearl onions 200 g finely chopped tail fat 5 g black pepper 100 ml water For the Salad: 2 bunches of parsley 2 medium onions 120 ml pomegranate molasses 7 g salt The diced lamb and peeled pearl onions, cut to the same size as the meat, are seasoned solely with black pepper. A layer of small tail fat pieces is spread on the bottom of the cooking vessel, then the meat and onion mixture is added on top, followed by another layer of tail fat. The dish is inverted and placed onto its special plate. 100 ml of water is poured into the small bowl at the back of the cooking vessel; as this water heats up, it is periodically added to the dish to maintain moisture. The kebab is slowly cooked over low heat for approximately 4 hours. Towards the end of cooking, the salad is prepared by soaking thinly sliced onions rubbed with salt to reduce their sharpness. After soaking, the onions are drained and combined with finely chopped parsley and pomegranate molasses. Once the kebab is ready, the salad is arranged around the edges of the serving plate. Urfa Miftahi Tas Kebabı / Şanlıurfa Miftahi Tas Kebabı is served hot, directly in the cooking dish, ready to be opened at the table. Optionally, it can be accompanied by rice pilaf.