Urfa Pencer Boran Product Description and Distinctive Features: Urfa (Şanlıurfa) Pencir (Swiss Chard) Borani is a traditional festive dish that features the stems of Swiss chard (pencir) combined with meat and bulgur-based köfte (meatballs). This regional specialty is known for its labor-intensive and skillful preparation, often served alongside garlic yogurt. The recipe also incorporates Şanlıurfa Pepper (isot) and Sadeyağ, a nationally acclaimed clarified butter produced in Urfa. In the Urfa dialect, the term "Boranı", pronounced in accordance with local phonetics, is believed to have its roots in the Persian word Bûrâni. One explanation traces the name to the dish’s resemblance to the famous pearl-green carpet brought as a dowry by Bûrân, daughter of Caliph Me’mun and wife of Vizier el-Hasan b. Sehl es-Serahsî, during a grand wedding in the year 825, symbolizing luxury and grandeur. Another version claims the name honors Bûrân (Purandokht), daughter of Pervîz (Sasanian king II. Khosrow, 590–628), who captured Urfa in 603 and became one of the rare women to rule the Sasanian Empire. The dish is said to be named in her honor. Production Method: Ingredients: Şanlıurfa Pepper: The defining element that distinguishes Urfa Swiss Chard Borani is the use of Şanlıurfa Pepper in its köfte (meatballs). This pepper is registered as a Geographical Indication with the registration number C2000/005 and must comply with the Turkish Food Codex Spice Regulation. Clarified Butter (Sadeyağ): Also called Urfa oil, Şanlıurfa oil, or Urfa clarified butter, this nationally acclaimed butter is produced in the Şanlıurfa region. It is obtained by melting butter made from milk, cream, and yogurt, with the foam and water carefully removed. Bulgur: Fine bulgur used for the köfte. Lolaz: In the Urfa dialect, this refers to black-eyed peas. Preparation: 1. Place the bulgur in a mixing basin. In another section of the basin, combine the other ingredients (onions, divided into 8 equal parts, are used only during the kneading of the köfte and removed afterward, not used in later steps). Mix these on a tray. Gradually add the bulgur to the mixture and knead it with water. When the bulgur softens, test the texture by rolling a small piece in your hand. If it holds its shape without breaking, the köfte has reached the ideal consistency. Push the kneaded köfte to one side of the basin. 2. Shape small pieces of the köfte (about the size of two chickpeas) and separate them into two handfuls, rolling them in your palms. (Occasionally wet your fingertips during rolling to keep your palms moist.) Fry the prepared köfte in plenty of hot oil until they turn a pinkish color. Preparing the Dish: 1. Separate the green Swiss chard leaves and wash the stems thoroughly. Finely chop the stems into small cubes. Boil them in enough water to cover, until they become tender. Drain using a sieve, press out excess water, and place them on a plate. 2. Sauté the drained Swiss chard stems in clarified butter for 5 to 10 minutes. 3. Cook the black-eyed peas (lolaz) separately, then drain. 4. Boil diced meat and marrow bones (which will be discarded later) together with presoaked chickpeas for 25 to 30 minutes until soft. Remove the meat and sauté it in its own fat. 5. Add the cooked black-eyed peas, sautéed Swiss chard stems, and the broth used for boiling into the pot with the meat and chickpeas. Continue cooking for another 15 to 20 minutes, seasoning with salt. 6. Crush garlic with salt and mix it into yogurt to prepare the garlic yogurt. Presentation: Begin by placing the Borani köfte (meatballs) onto serving plates. Pour the hot stew over them to cover. Serve alongside garlic yogurt and rice pilaf.