Antep Keme Kebab Product Description and Distinctive Features: Gaziantep/Antep Keme Kebabı is made by skewering keme mushrooms and moderately fatty to fatty lamb minced meat or diced meat and grilling them on a skewer. The skewering of the kebab involves alternating keme mushrooms and meat, with a keme mushroom at the beginning and end of the skewer, followed by meat pieces of similar size. Gaziantep/Antep Keme Kebabı is served either on a serving plate or sandwiched between the layers of Antep Tırnaklı Pidesi / Gaziantep Tırnaklı Pidesi / Antep Pidesi, a regional bread recognized by geographical indication number 223. In the production of Gaziantep/Antep Keme Kebabı, keme mushrooms are used, which are naturally grown in the spring months and are also known as yeryaran, domalan, or tumalan in different regions. Keme mushrooms, scientifically known as terfezya bouderi chatin cistacaeae, grow spontaneously in areas with terra rossa soil structure, typically between March and June, about 5-10 cm deep from the soil surface. Due to the spontaneous growth of keme mushrooms during their season, Gaziantep/Antep Keme Kebabı can only be made between March and June. Having a historical background, Gaziantep/Antep Keme Kebabı holds a significant place in the culinary culture of Gaziantep, a city included in the UNESCO Creative Cities Network. Its production requires skill and expertise, creating a connection between its geographical boundaries and reputation. Production Method: Ingredients for 4-5 servings of Gaziantep/Antep Keme Kebabı: - 1 kg moderately fatty to fatty lamb minced meat for kebabs (pre-seasoned) or diced meat - 1 kg keme mushrooms - Optional: black pepper Preparation: The keme mushrooms, after being cleaned and finely peeled in a thin layer, are diced to the size of a walnut, following their natural shapes. Keme mushrooms, known for their firm and delicate structure, are individually pierced onto skewers using a thin conical drilling tool or a thin barbecue stick, turning slowly in the same direction. Care must be taken to avoid cracking the keme mushrooms; otherwise, they cannot be threaded onto the skewer. Lamb meat, usually obtained from the flank, is thoroughly kneaded. Skewers are filled by alternating a keme mushroom with a tightly packed piece of minced meat or diced meat of the same size. Considering the size of the grill, the skewers are arranged to have kemes at both the beginning and end of the skewer. Once the skewers are completely filled, they are placed on the grill and cooked by turning them in the same direction. Once cooked, Gaziantep/Antep Keme Kebabı is served on a plate or sandwiched between the layers of Antep Tırnaklı Pidesi / Gaziantep Tırnaklı Pidesi / Antep Pidesi. Optionally, black pepper can be sprinkled on top. When serving Gaziantep/Antep Keme Kebabı, it is typically accompanied by a parsley salad with green onions and yogurt drink (ayran).