Antep Firik Pilaf Description and Distinguishing Features of the Product: In the production of Gaziantep / Antep Firik Pilavı (cracked wheat pilaf), two locally registered ingredients are used: Antep Firiği, registered with number 244, and Antep Bulguru, registered with number 289, both produced in the Gaziantep province. The pilaf is produced using two different methods specific to the geographical region. Additionally, it can optionally be served with boiled meat on top. Gaziantep / Antep Firik Pilavı is one of the most well-known dishes of the Gaziantep province's cuisine, which has been accepted into the UNESCO Creative Cities Network. Originally prepared in homes and on special occasions, this pilaf has become more widespread over time. The historical roots and the mastery required for the production of Gaziantep / Antep Firik Pilavı are closely tied to the geographical boundaries. Production Method: Start by sautéing meat with 2 tablespoons of oil. Once the meat is browned, add previously chopped onions. When the onions turn pink, add tomato paste, optionally red pepper, and boiled chickpeas. Simmer for 40-45 minutes with 4 cups of hot water. Add washed and drained cracked wheat (firik) on top. After cooking for about 10 minutes, add pre-washed and drained bulgur. Pour an additional 2 cups of hot water. The total water level should be adjusted to exceed all ingredients by about two fingers. Add salt, close the lid of the pot, and cook over low heat for 20-25 minutes until the pilaf reaches the desired consistency. In a separate pan, melt some oil. Drizzle the melted oil over the pilaf, sprinkle black pepper, and stir. Serve hot after letting it rest for 5-10 minutes.As mentioned above, Gaziantep / Antep Firik Pilavı can be prepared with or without meat. When prepared without meat, it can be served with boiled meat on top, also known as "kapamalı Gaziantep / Antep Firik Pilavı."