Urfa Poppy Kebab Description and Distinctive Features: Urfa Poppy Seed Kebab is a variety of kebab made by pounding male lamb meat from the Ivesi breed in a mortar, seasoned simply with salt. Meat: The distinctive taste of Urfa Poppy Seed Kebab distinguishes it from other kebab types. The meat is sourced from the flank section of male Ivesi lambs, which are naturally raised in the region, nourished by unique local flora. After resting, the meat is finely ground in a mortar, with only salt added—no other ingredients. Mortar: A large, crescent-shaped knife featuring a wooden handle on its sharp end, operated with both hands to finely mince the meat. Skewer: Crafted from forged iron, the skewer has a square cross-section, measures about 50–60 cm in length, with one pointed tip for piercing the meat and the opposite end shaped like a drill for easy handling. Production Method: Ingredients: Ground lamb meat (sourced from the flank area) 12% salt Grill, hardwood charcoal, and skewers Meat Preparation: Meat cut from the flank of naturally grazed Ivesi lambs is ground finely in a mortar. The minced meat is mixed with salt and chilled in the refrigerator for a while. The meat must be threaded onto skewers while still cold; if either the meat or skewers are warm, the meat may detach and fall off during cooking. Cooking Process: Charcoal embers are prepared in advance on the grill. The skewers with meat are placed directly on the hot coals. During the initial stage, the skewers are turned frequently on all four sides to help the meat adhere properly (if turned only after one side is fully cooked, the meat will not stick and may fall off). Once the meat adheres, cooking continues until done. The kebabs are then transferred to serving plates, keeping their shape as on the skewers. Serving: A portion consists of three skewers. On the plate, Urfa Poppy Seed Kebab is served alongside sliced onions, parsley, roasted peppers, and tomatoes. Seasonal fresh chopped onions and parsley are sprinkled on top, and lemon juice is added as desired. The dish is accompanied by flatbread (lavash) or yufka bread (thin sheet bread).