Urfa Tiriti Product Description and Distinguishing Features: Tirit takes its name from the Persian word "terid," which refers to bread soaked in meat broth. Urfa Tirit, also known as Şanlıurfa Tirit, is a traditional dish where the meat of locally raised Ivesi sheep is slowly boiled together with the bones to extract rich flavors. This savory mixture is served over Şanlıurfa Open Bread and garnished with garlic yogurt, lemon juice, and fresh green peppers. Tirit carries deep cultural meaning in Şanlıurfa and is commonly prepared during weddings, circumcision feasts, religious holidays, and even as a charitable offering or a gesture of reconciliation. During Ramadan Bayram, well-off families cook Tirit on the eve of the celebration and, following the holiday prayer, welcome anyone passing by to share the meal in the spirit of hospitality and unity. Urfa Tirit, also called Şanlıurfa Tirit, is often described as the main dish once served at the table of Prophet Abraham, with some accounts claiming he was the first to prepare it. In Şanlıurfa, it is fondly referred to as the "prophet’s meal" and is customarily shared with the community, particularly after morning prayers. Traditionally, families with sufficient resources would serve this dish once each year. On that day, the house would remain open from early morning until midday, welcoming relatives, neighbors, and anyone in need to partake in the generous offering. Strangers walking by were also encouraged to step in and enjoy this act of charity. Moreover, local tradesmen and businesses continued the custom by offering Tirit to the public on designated days throughout the year. This ongoing tradition, inspired by the values of Ahi Evran, remains an active part of Şanlıurfa’s culture today. During Ahi Week celebrations, the Chamber of Tradesmen and Artisans Union continues the practice by serving Urfa Tirit to the public. Making of Urfa Tirit / Şanlıurfa Tirit: To begin, the separated meat, tail fat, and bones are placed into a pot along with 2 liters of water. If using a pressure cooker, the mixture is simmered over low heat for approximately 2 hours. In a standard pot, the process takes about 6–7 hours with 3 liters of water, and additional water may be added during cooking as needed. Once the meat is fully cooked, it is hand-shredded into bite-sized pieces and set aside. The tail fat is removed, mashed separately, and then strained through a fine sieve. A spoonful of turmeric powder is mixed into a cup of hot meat broth, then combined with the strained tail fat and briefly simmered. Bone marrow, loosened by tapping the bones against the pot, is also added to enrich the broth. Bones that have been stripped of their marrow are discarded. After seasoning with salt, the dish is served while still bubbling hot. If not served immediately, it can be kept on low heat to maintain readiness. Presentation of Urfa Tirit / Şanlıurfa Tirit: Traditionally, the dish is presented on a copper plate. Şanlıurfa Open Bread is sliced into rectangular or square pieces. To prepare the topping, garlic is crushed and blended with yogurt to create garlic yogurt. Alternatively, the crushed garlic can be served on its own without yogurt. For serving, the plate is first layered with sliced bread, followed by generous portions of shredded meat and 2–3 ladles of hot broth. Finally, garlic yogurt or plain crushed garlic is spooned on top, lemon juice is squeezed over the dish, and it is completed with a side of fresh green peppers.