Gaziantep Bukhara Pilaf Product Description and Distinguishing Features: *Gaziantep Buhara Pilavı / Antep Buhara Pilavı is a pilaf made with lamb meat, rice, sour apple, quince, carrot, almond, and Antep Pistachios, which are geographically marked with the number 27. Apple, quince, carrot, almond, and Antep Pistachios are separately roasted in butter or olive oil, and the meat is cooked in the same oil.* *Gaziantep Buhara Pilavı / Antep Buhara Pilavı has a distinctive appearance due to the round base of the pot where ingredients like Antep Pistachios, almond, meat, quince, apple, carrot, and rice are layered and cooked. The final presentation is a lightly domed shape with sequential components, achieved by inverting it onto a serving plate.* *Having a history that dates back, Gaziantep Buhara Pilavı / Antep Buhara Pilavı is typically served during gatherings and special occasions. It is one of the most important pilafs in the culinary culture of Gaziantep, a city included in the UNESCO Creative Cities Network, with a production method specific to the geographical region, thus establishing a connection between geographical boundaries and reputation.* Production Method: Ingredients (for 5-6 servings): - 1-1.2 kg lamb shank - 300-375 g rice - 2-3 carrots - 2-3 sour firm apples - 2-3 quinces - 50-75 g Antep Pistachios - 60-80 g almond kernels - 100-120 g olive oil or 80-100 g butter - 30-60 g tomato paste - 2-3 g black pepper - 10-20 g salt - Water Instructions: 1. Soak the rice in warm water enough to cover it. Boil Antep Pistachios and almond kernels in water for 5-6 minutes and peel off the skins. Slice apples and quinces into 8 pieces each and soak them in water to prevent browning. Peel and slice carrots into 0.5 cm thick circles. 2. In a deep pan, add olive oil / butter, and sequentially roast Antep Pistachios, almond kernels, quince, apple, and carrot. Place each component in separate containers. In the same oil, roast lamb shank pieces. Once roasted, transfer the meat to another pot, add tomato paste and 4 cups of water, and let the meat cook on low heat until tender. 3. In the bottom of another round-based pot, arrange roasted Antep Pistachios, almond kernels, and cooked lamb shank. Then, neatly place roasted quince, apple, and carrot slices. On top of these, add rice that has been soaked in hot water. The rice should be boiled just before placing it in the pot. If the cooking water from the meat is insufficient, add 3 cups of water to cover the rice. Close the lid and cook over low heat for 10-15 minutes until the rice absorbs the liquid. 4. Once the pilaf absorbs all the liquid, remove it from the heat, cover it with a clean cloth or paper towel, and let it rest for 10-15 minutes. Cover the pot with a large serving plate, invert it, and thus serve Gaziantep Buhara Pilavı / Antep Buhara Pilavı, presenting a lightly domed shape with Antep Pistachios, almond kernels, meat pieces, and slices of apple, quince, and carrot on top.