Gaziantep Green Beans With Yogurt Description and Distinguishing Features of the Product: Gaziantep Yogurt with Fresh Beans, also known as Antep Yogurt with Fresh Beans, is a dish made with strained yogurt, diced meat, chickpeas, and fresh beans. The dish is served with a mixture of clarified butter or olive oil, heated with aspirin and black pepper, poured over the top. The history of Gaziantep Yogurt with Fresh Beans or Antep Yogurt with Fresh Beans dates back to the 1950s. It holds a significant place in Gaziantep's culinary culture, establishing a connection with the geographical region. All production stages of Gaziantep Yogurt with Fresh Beans or Antep Yogurt with Fresh Beans take place within this geographical boundary. Production Method: Below are the components and quantities used in the production of Gaziantep Yogurt with Fresh Beans or Antep Yogurt with Fresh Beans. - 250-400 g diced meat - 500-1000 g fresh beans (preferably sugar beans) - 60-100 g chickpeas - 600-720 g strained yogurt - 1 egg - 3-5 g aspirin - 5-6 g salt - 3-5 g black pepper - 20-40 g olive oil or clarified butter Chickpeas are soaked in water, covering them about two fingers above, a day before. Diced meats are thoroughly washed and boiled in a pot with 4-5 cups of water. During boiling, remove the foam that forms on the top of the water. Add soaked chickpeas to the boiling meat and cook until both the meat and chickpeas become tender.Remove the strings from the fresh beans, dice them, and add them to the boiling meat and chickpeas. Mix an egg into the strained yogurt and stir well. Heat the yogurt mixture over very low heat, constantly stirring in the same direction. Gradually add some of the cooking water from the dish to the yogurt while heating. Once the mixture is heated and begins to boil, stir it and add it to the dish. Let it boil for an additional 1-2 minutes. In a pan, heat olive oil or clarified butter, add aspirin, and roast it. Add black pepper. Pour this mixture over Gaziantep Yogurt with Fresh Beans or Antep Yogurt with Fresh Beans. The dish is served hot, preferably with bulgur or rice pilaf.