Antep Simit Kebab Product Description and Distinctive Features: Gaziantep Simit Kebabı, also known as Antep Simit Kebabı, is one of the kebabs found in the culinary culture of Gaziantep, a city included in the Unesco Creative Cities Network. The production of Gaziantep Simit Kebabı / Antep Simit Kebabı is specific to the geographical region of Gaziantep, establishing a connection between its culinary heritage and local borders. In the production of Gaziantep Simit Kebabı / Antep Simit Kebabı, armor lamb meat, simit (fine bulgur), dried garlic, red pepper flakes, cumin, dried mint (optional), black pepper, and pine nuts (optional) are used. The kebab is cooked on a charcoal grill. The fine bulgur used in the production is Gaziantep Bulgur, registered with the number 289. Production Method: Ingredients for 1 portion of Gaziantep Simit Kebabı / Antep Simit Kebabı: - 150-210 g armor lamb minced meat - 10-30 g simit (fine bulgur) (Gaziantep Bulgur) - 2-5 g dried garlic - 2-5 g dried mint (optional) - 2-5 g cumin - 2-5 g salt - 5-10 g pine nuts (optional) - 2-5 g black pepper - 2-5 g red pepper flakes Place simit (fine bulgur) in a large mixing bowl and add warm water. Let it soak for about 10-15 minutes until it swells. Peel and finely chop the dried garlic. Into the swollen fine bulgur, add armor lamb minced meat, dried mint (optional), red pepper flakes, cumin, black pepper, pine nuts (optional), and finely chopped garlic. Knead the mixture for about 5-10 minutes, similar to kneading meatballs. Take portions of the mixture and shape them evenly onto skewers suitable for the grill, using wet hands and fingers to achieve a smooth and uniform shape. Gaziantep Simit Kebabı / Antep Simit Kebabı is then cooked on a charcoal grill, frequently turned in the same direction. Optionally, it can be served with thin flatbread, ayran (yogurt drink), parsley salad, roasted tomatoes, and peppers.