Gaziantep Garlic Vaccine Product Description and Distinctive Features: Gaziantep Garlic Stew, also known as Antep Garlic Stew, has been widely prepared in Gaziantep province since the early 20th century. It is a meat-based dish made with local ingredients. In the region, the dish is also referred to as "samırsak aşı" or "samsak aşı." Its most important distinctive feature is the use of garlic. The garlic used in the preparation of the dish should have juicy cloves, and the garlic aroma should not be too intense. Additionally, the center part of the garlic should not be woody. Therefore, Gaziantep Garlic Stew can only be cooked for a very short period, approximately 3-5 weeks, throughout the year. Production Method: Component List for Gaziantep Garlic Stew: - 2.5 kg fresh garlic - 500 g bone-in lamb pieces - 1 cup chickpeas - 1 egg - 3 cups strained yogurt - 1 teaspoon olive oil - 1 tablespoon clarified butter - 1 tablespoon safflower (haspir) - 1 teaspoon black pepper - Sufficient salt and water Preparation: Gaziantep Garlic Stew is made using garlic with a mild taste and aroma, typically grown in Gaziantep city center or Nizip. The diameter of the heads of the garlic used is around 4-5 cm. The cloves of the garlic used should be juicy, and the garlic aroma should not be too intense. In the preparation of the dish, lamb meat from the local "hallik" or "karaman" sheep breeds in Gaziantep, clarified butter obtained from the milk of animals raised in the mountains where roads connecting Gaziantep to Yavuzeli and Araban districts and Adana and Kahramanmaraş provinces pass, and locally produced small-sized chickpeas are used. The lamb meat is boiled with 6-7 cups of water until the foam (kefi) is removed. Chickpeas, soaked overnight, and sufficient salt are added, and the meat is cooked. Meanwhile, garlic cloves are peeled, and the root hairs at the base are removed. If the central part of the garlic head has hardened and is unsuitable for the dish, it is removed by pulling it out from the stem. In a separate pot, garlic is soaked in cold water for a while to reduce its spiciness. Then, the garlic is added to the cooked chickpeas and meat. Alternatively, the garlic can be boiled separately and then added to the dish. An egg is broken into strained yogurt. With the addition of 1 teaspoon of olive oil and a small amount of water, the yogurt is continuously stirred and cooked over low heat until it boils. Meanwhile, 2-3 ladles of broth from the cooking meat and garlic are taken and mixed with the yogurt, thinning it slightly. Once the chickpeas, meat, and garlic are brought to a boil, the prepared cooked yogurt is added. After boiling for another 1-2 times, the stew is removed from the heat. Clarified butter is heated, and safflower (haspir) and black pepper are added before pouring it over the stew. Gaziantep Garlic Stew is served hot.