Urfa Roasted Scallop Description and Distinctive Features of Urfa Sac Kavurması / Şanlıurfa Sac Kavurması: Urfa Sac Kavurması / Şanlıurfa Sac Kavurması is a traditional feast dish enjoyed by the local community for centuries. Besides being a special meal for celebrations, it is also commonly eaten in everyday life. This regional specialty from Şanlıurfa is prepared using lumbar meat and tail fat from the Ivesi breed lamb, combined with the geographically registered Şanlıurfa Clarified Butter (also known as Urfa Butter), which holds the registration number 363. Urfa Sac Kavurması / Şanlıurfa Sac Kavurması was traditionally prepared by cooking a whole carcass, including bones, in large chunks on a griddle. Nowadays, however, the dish is typically made using lumbar meat from the Ivesi breed lamb. The unique taste of the dish comes from the prized Ivesi lamb meat and the region-specific Şanlıurfa Clarified Butter (also known as Urfa Butter). Production Method: When preparing the dish, the following ingredients are used, with quantities adjustable based on the desired final portion size. Ingredients: 2 kg lumbar meat from Ivesi breed lamb 200 g tail fat 80 g Şanlıurfa Clarified Butter / Urfa Butter 8 g salt 3 g black pepper Preparation: Urfa Sac Kavurması / Şanlıurfa Sac Kavurması is cooked using a griddle or a specialized pan designed for kavurma. The lumbar meat is cut into cubes, while the tail fat is either finely chopped or minced. Begin by placing the tail fat in the griddle or kavurma pan. Once the fat starts to melt, add the meat and continue cooking. When the meat releases its juices and they are absorbed, incorporate the Şanlıurfa Clarified Butter / Urfa Butter. Cook the mixture until the meat becomes tender, which takes around 5 to 10 minutes. Finally, season with black pepper and salt, stir well, and remove from heat. The dish is served hot.