Gaziantep Cagla Asi Product Description and Distinctive Features: Gaziantep / Antep Çağla Aşı is a dish made with almond sprouts (Prunus amygdalus Batsch) as the main ingredient, along with lamb/sheep meat and chickpeas. It comes in two different varieties: one with yogurt and the other with tomato paste. The dish with yogurt is served with fried black pepper and mint, while the one with tomato paste is served with fried black pepper and dried mint. Almond sprouts are only available in spring, so in the Gaziantep / Antep Çağla Aşı made during this season, fresh sprouts are used, while in preparations made in other seasons, frozen or dried sprouts are used.The history of Gaziantep / Antep Çağla Aşı dates back to ancient times and holds a significant place in the culinary culture of the Gaziantep province. Therefore, it is associated with geographical boundaries. Production Method: Ingredients for Gaziantep / Antep Çağla Aşı with yogurt (for 4-5 people): - 800-1000 g almond sprouts (fresh/frozen/dried) - 400-500 g diced lamb/sheep meat - 1 cup boiled chickpeas - 500-600 g strained yogurt - 1 egg - 1 tablespoon wheat flour or 1 cup milk - 3-4 tablespoons butter/olive oil/plain oil - 1 tablespoon dried mint - Salt - Black pepper - Optional: 3 cloves of fresh garlic and 1 small onion Preparation: The almond sprouts are cut in half lengthwise, and the pits are removed. They are briefly boiled in water and then drained. In a separate pot, meat is sealed with 2 tablespoons of oil, and optionally, a chopped onion can be added. Chickpeas, salt, and 5-6 cups of water are added, and it is simmered for 40-45 minutes. Boiled almond sprouts are added, and cooking continues. Optionally, fresh garlic can be added. For the yogurt sauce, mix strained yogurt, egg, and flour or milk. Gradually add a little bit of the cooking liquid from the dish to the mixture to prevent the yogurt from curdling, and create the sauce for the dish. The yogurt sauce is slowly added to the cooking dish, brought to a boil, and then removed from the heat. In a pan, heat oil and add black pepper and dried mint. The hot oil mixture is drizzled over the dish. Gaziantep / Antep Çağla Aşı is typically served hot, often accompanied by rice. The dish is presented by drizzling the prepared sauce over it, and it is commonly served with rice.