Gaziantep Mumbar Stuffed Product Description and Distinctive Features: Gaziantep Mumbar Dolması, also known as Antep Mumbar Dolması, is a unique dish specific to the Gaziantep region, prepared by filling sheep intestines, commonly known as "mumbar" in the region, with minced lamb and usually bulgur or rice according to preference. It is a dish often made during Eid al-Adha, requiring a skilled preparation process. Typically, after cooking, it is fried in clarified butter or regular butter to achieve a crispy outer texture.Gaziantep Mumbar Dolması is closely associated with Gaziantep province, both in terms of recognition and reputation. Production Method: Ingredients for Gaziantep Mumbar Dolması (Menu for 5-6 people): - 1 kg sheep intestines (mumbar) - 300-500 g lamb minced meat (fatty) - 300-400 g bulgur - 300-400 g rice (optional) - 30-50 g tomato paste - 30-50 g pepper paste - 25-35 g clarified butter or regular butter - 40-100 g onions - 3-4 cloves of garlic - 3-7 g black pepper - 1-2 teaspoons salt - 1-2 tablespoons red pepper flakes (optional) - Half a teaspoon allspice (optional) To prepare the vinegar water for cleaning the mumbar: 0.5 liters of vinegar, sufficient water, 1 piece of orange or lemon peel (optional). Preparation of Gaziantep Mumbar Dolması: During the preparation of Gaziantep Mumbar Dolması, it is essential to thoroughly clean both the inner and outer sides of the mumbar by turning them over and scraping them with a knife. The cleaned mumbar is flipped over, scraped under running water, and cleaned. It is then rubbed with salt and onions and left to soak in a container with vinegar water for 2-3 hours. The selected mumbar must comply with the regulations for Special Hygiene Rules for Animal Products and relevant food regulations. The filling mixture is prepared by mixing the ingredients listed in the component list. Gaziantep Mumbar Dolması is usually made with bulgur but can be prepared with rice according to preference. The cleaned mumbar is filled by turning it over with the help of tools used for stuffing, ensuring the fatty part is inside. Care is taken not to overfill the mumbar to prevent it from bursting during cooking. It is pierced with a needle at several points to prevent it from bursting while cooking. The stuffed mumbar is arranged in a pot, and enough water is added to cover the tops of the dolmas. Once cooked, the mumbar is taken out of the pot and placed in a pan. It is then fried in melted clarified butter or regular butter until it becomes crispy.Gaziantep Mumbar Dolması is recommended to be served and consumed hot.