Antep Half Pan Description and Distinctive Features: Gaziantep / Antep Yarım Tava is a dish made by roasting minced meat or lamb meat obtained from male sheep in a pan and pouring a sauce made with diced roasted tomatoes over it. It is served hot.The use of the expression "yarım tava" (half pan) in the name of the dish comes from the fact that some of its components are roasted in the pan while others are grilled. The production of Gaziantep / Antep Yarım Tava, with its long history, carries specific characteristics tied to the geographical region. It holds a significant place in the culinary culture of the geographical boundary, and therefore, it is associated with the regional fame. Production Method: Ingredients (for 4 people): - 600-800 g medium-fatty or lean minced meat or lamb meat, sliced in leaf shape - 1-1.5 kg tomatoes - 3-5 medium-sized green peppers - 30-45 g butter or clarified butter or 35-50 ml olive oil - 3-6 g black pepper - 3-6 g salt (optional) - 1-2 red peppers (optional) - 2-4 sprigs of parsley (optional) Tomatoes are grilled whole or halved on skewers over charcoal or in the oven for 10-15 minutes without peeling. Once roasted, peel the tomatoes, mash them using a wooden pestle, the bottom of a glass, or a knife. Add salt and place them in a copper pan or a plate. In a separate pan, minced meat or lamb meat sliced in leaf shape, along with oil and salt, is roasted for 15-25 minutes until the liquid is absorbed. The cooked meat is placed over the roasted tomatoes, followed by black pepper and thinly sliced green peppers. Gaziantep / Antep Yarım Tava is served hot, and optionally, red pepper and finely chopped parsley can be sprinkled on top.