Gaziantep Cagirtlak Kebab Description and Distinctive Features: Gaziantep Cağırtlak Kebabı, also known as Antep Cağırtlak Kebabı, Gaziantep Cartlak Kebabı, or Antep Cartlak Kebabı, is a kebab obtained by skewering preferably male lamb's lung, liver, heart, kidney, and fat (tail fat or suet) onto a skewer without marination and grilling them on a barbecue. In Ali Eşref Dede's cookbook written in the 18th century, information is provided that cağırtlak and cartlak kebab is an old dish made in the Gaziantep region. Additionally, in Gaziantep's Tabakhane neighborhood, there are shops that have been exclusively making liver and cağırtlak/cartlak kebab for many years. The key distinctiveness of Gaziantep Cağırtlak Kebab / Antep Cağırtlak Kebab / Gaziantep Cartlak Kebab / Antep Cartlak Kebab lies in the fact that the kebab is made from liver, heart, lung, and kidney. Achieving the simultaneous and even cooking of the offal, which is cut into small pieces and has different cooking times, without burning them and keeping them tender requires culinary expertise. It is traditionally served as a dürüm (wrap) by placing it in Antep Tırnaklı Pidesi / Gaziantep Tırnaklı Pidesi / Antep Pidesi or lavash, and it can also be served on a plate according to preference. The Antep Tırnaklı Pidesi is a flatbread with a registered geographical indication (GI) with the registration number 223 in Gaziantep. Production Method: Ingredients: 1 Portion (1 Serving) - 2 chunks of liver - 2 chunks of heart - 1 chunk of kidney - 1 chunk of lung - 2 chunks of suet (tail fat) or 2 chunks of omentum fat - Optionally, 1 chunk of spleen - Salt - Optionally, red pepper, cumin, sumac *Tike:* Cubes or chunks The quantity of offal chunks may vary according to preference, for example, 1 chunk of fat instead of 1 chunk of lung or 2 chunks of liver. The offal is sliced into pieces that are small enough to be skewered but larger than the cubes. They are then threaded onto skewers, alternating with suet (lymph fat from the sheep) or omentum fat. The amount of fat can be adjusted according to preference and skewer size. This method ensures that the offal, which has a completely dry texture, cooks easily over an open flame while maintaining tenderness. Subsequently, the skewers are frequently turned in the same direction over hot coals for approximately 6-8 minutes. It is crucial to remove the kebab from the heat before it burns or hardens, requiring skill and expertise. The cooked meat is then placed in Antep Tırnaklı Pidesi / Gaziantep Tırnaklı Pidesi / Antep Pide or lavash, either as a wrap or on a plate, with two skewers per serving. It is consumed hot, seasoned with salt and optionally red pepper, cumin, and sumac. It is preferably served with piyaz, a salad made with onions and parsley.