Antep Roll Description and Distinctive Features: Antep Yuvarlaması / Antep Yuvalaması; a dish prepared by cooking meatballs made with meat, rice, and optionally onions, then adding previously boiled meat and chickpeas, and finally pouring a mixture of strained yogurt and eggs with added mint-flavored oil. The rice used in the production of Antep Yuvarlaması / Antep Yuvalaması is whole-milled first-class or second-class rice for pilaf, or broken rice. The size of the meatballs is about 5-6 mm, and in their preparation, lean finely ground meat from a toklu (a male lamb that has not reached the age of one) or şişek (a female sheep that has never given birth) is used. In the traditional production of Antep Yuvarlaması / Antep Yuvalaması, rice is soaked, drained, dried, pounded in a mortar, and then mixed by hand with other ingredients. However, due to the labor-intensive nature of this method, it has become common to grind rice with meat using a meat grinder. Rice can also be ground separately in a grinder and mixed with other ingredients. This variation in methods does not lead to significant changes in the characteristics of the meatballs. The history of Antep Yuvarlaması / Antep Yuvalaması dates back to ancient times. It holds a significant place in the culinary culture of the Gaziantep province. In Gaziantep, especially during the traditional celebration of Ramadan, it becomes a customary dish for the first-day breakfast of the holiday. The preparation of its components and the cooking of the dish have specific characteristics tied to the geographical boundary. Therefore, it is associated with geographical boundaries and has gained a reputation accordingly. Production Method: Chunks of meat prepared from the meat of a male lamb that has not reached the age of one or a female lamb called "şişek," which has never given birth, are washed and drained. In a pot, they are boiled with 1000-1200 ml of water and 4-6 g of salt. Once it starts boiling, the foam (scum) formed on the water's surface is removed with a skimmer. If the foam from the meat mixes with the broth, it can be strained through a fine cloth to eliminate the cloudy appearance in the water. Optionally, a peeled whole onion can be added to the pot while the meat is cooking, which will be removed later. After removing the foam from the meat, previously soaked chickpeas are added to the pot. The meat and chickpeas are cooked for 1-2 hours until they become tender. While the meat and chickpeas are cooking, the meatball mixture for the dish is prepared. Rice, washed and left to dry, is ground with meat, black pepper, salt, and optionally onions in a meat grinder until it becomes smooth and soft. Small pieces are taken from the obtained meatball mixture and rolled into thin strips in the palm of the hand, and then into meatballs with a diameter of approximately 5-6 mm. The meatballs collected in a metal strainer are added to the cooked meat and chickpeas, and the pot is left open, cooking for 15-20 minutes. If the prepared meatballs are to be used later, a pot of water is boiled, and when boiling, a metal strainer is placed on top, making sure it does not touch the water. The pot is covered, and the meatballs are steamed for 15 minutes. Care is taken not to overinflate or disintegrate the meatballs during steaming. After the steamed meatballs cool, they can be stored in the freezer for up to 12 months. When using frozen meatballs, they are placed on top of cooked meat and chickpeas without thawing and boiled. Thawing the meatballs before use may cause them to fall apart. Strained yogurt and eggs are heated in a pot by constantly stirring in the same direction over very low heat. Optionally, a small amount of olive oil is added. The mixture is continued to be stirred while gradually adding some of the broth from the dish. Once it boils, it is removed from the heat, and to prevent the yogurt from curdling, it is stirred and added to the dish. Butter or olive oil is heated in a pan. Mint is placed in a ladle, and ensuring that the mint does not burn, hot oil is poured over it. The serving of Antep Yuvarlaması / Antep Yuvalaması is done by adding the mint-flavored oil to the pot of the dish or pouring it over the dish after placing it in plates. In the traditional production of Antep Yuvarlaması / Antep Yuvalaması, rice is soaked, drained, dried, pounded in a mortar, and then mixed by hand with other ingredients. However, due to the labor-intensive nature of this method, it has become common to grind rice with meat using a meat grinder. Rice can also be ground separately in a grinder and mixed with other ingredients. This variation in methods does not lead to significant changes in the characteristics of the meatballs.