Antep Siveydizi Description and Distinctive Features: Gaziantep, located on the Historical Silk Road, hosting numerous civilizations throughout history, and enriching its cuisine by making the most of what it has during times of scarcity, is known for its rich culinary tradition. Antep Şiveydizi, made using fresh green onions, fresh garlic, meat, chickpeas, and strained yogurt, is one of the most famous yogurt-based dishes in Gaziantep cuisine. Ingredients used in the making of Antep Şiveydizi: Fresh Green Onions: For making Şiveydiz, the green onions used should be meaty and thick. The white part of the peeled and cleaned onions is used, and the green part is separated. Fresh Garlic: The fresh garlic used for Şiveydiz should be meaty and thick. The skins and root ends of the garlic are removed. (In Antep Şiveydizi, only the white part of the garlic is used, and the green part is separated.) Diced Lamb or Boned Lamb Meat: The meat used should be lamb meat, and it can be diced or boned according to preference. The meat used must comply with the Turkish Food Codex Meat and Meat Products Communiqué. Chickpeas: There should be no foreign, damaged, or moldy grains in the chickpeas. Egg: It should be fresh and not have a smell or cracks. Strained Yogurt: It should be fresh and not sour. Clarified Butter or Olive Oil: Clarified butter is obtained by melting butter and removing the accumulated water. Olive oil or clarified butter can be used according to preference to pour over the top (surface) of Antep Şiveydizi. Mint: It must comply with the Turkish Food Codex Spice Communiqué. Black Pepper: It must comply with the Turkish Food Codex Spice Communiqué. Production Method: For an 8-10 person portion of Antep Şiveydizi: Fresh Green Onions: 1.6-2 kg (Cleaned, 500-600 g) Fresh Garlic: 1.6-2 kg (Cleaned, 500-600 g) Chickpeas: 55-75 g Diced Lamb Meat: 500-600 g Strained Yogurt: 900-1000 g Butter (clarified butter or olive oil): 50-60 g Dried Mint: 5-6 g Egg: 1 piece Black Pepper: 2-3 g Salt: 10-15 g Chickpeas are cleaned and soaked in lukewarm water the night before (6-8 hours). The meat is washed and placed in a pot with enough water to cover it. When it starts to boil, the foam (scum) that forms on the surface of the water should be collected with a skimmer without stirring it into the meat broth. If the foam has gotten into it, it should be strained through a clean cloth or a fine sieve. Otherwise, the dish will have a cloudy appearance since it is yogurt-based. Chickpeas and salt are added to the meat. The meat and chickpeas are cooked until they are very tender (1.5-2 hours). Fresh green onions and garlic are cleaned. The white parts are cut to approximately 3 cm in length, reaching up to the green part. After the meat is cooked, the chopped fresh green onions and fresh garlic are added to the pot. Following this step, the pot is cooked over low heat until the fresh green onions and fresh garlic become tender. Yogurt is mixed with the egg (both yolk and white) until it becomes smooth. It is heated over low heat, constantly stirring in the same direction. While heating the yogurt, a little bit of the cooking water from the dish is gradually added. Once it is thoroughly heated and starts to swell, it is added to the dish while continuously stirring. It is brought to a boil, stirred, and then removed from heat. Clarified butter or olive oil is heated in a small pan, and mint is added. The mint should lose its green color but must never burn. The mint-infused oil is poured over the top of the dish, black pepper is added, and it is served.