Gaziantep Bork Asi Product Description and Distinguishing Features: *Gaziantep Börk Aşı / Gaziantep Mıcırık Aşı; a dish prepared with diced meat or minced meat, rice, tomato paste, and either börk or mıcırık, or both. Börk is obtained by cutting the top part of the eggplant, including the green part, while mıcırık is obtained by drying the inner part of the eggplants removed during hollowing in the sun. Gaziantep Börk Aşı / Gaziantep Mıcırık Aşı holds a significant place in Gaziantep cuisine and is typically made during the winter months, providing an opportunity to utilize the remaining parts of eggplants prepared for drying.* *Gaziantep Börk Aşı / Gaziantep Mıcırık Aşı has gained distinctiveness in its production, especially due to the use of Gaziantep-specific börk and mıcırık. Additionally, it has formed a connection between geographical boundaries and reputation due to its geographically specific production method.* Production Method: *Ingredient List (4-6 servings):* - 250 g minced meat - 150 g rice (pre-soaked) - 2 onions - 4-5 cloves of garlic - 250 g eggplant börk / mıcırık - 40 g tomato paste - 20 g pepper paste - 20 ml sumac juice (or lemon juice) - 2 dried red peppers - 5-10 g dried mint - 5-10 g salt *Procedure:* 1. Boil the eggplant börk / mıcırık in boiling salty water for 3-5 minutes and rinse with cold water 4-5 times. 2. Sauté minced meat, onion, garlic, tomato paste, pepper paste, mint, and salt for 10 minutes. 3. Add 2.5 cups of hot water to the mixture. 4. Add chopped red pepper, börk / mıcırık, rice, and finally sumac juice to the pot. 5. Once it starts boiling, simmer for 15 minutes on low heat. 6. Serve when the liquid is absorbed.