Gaziantep Oz Soup Description and Distinguishing Features of the Product: Gaziantep Authentic Soup, also known as Antep Authentic Soup, is a soup prepared using cracked wheat (ashura wheat), strained yogurt, chicken broth, or bone broth, and featuring Gaziantep pistachios and almonds, which are registered as a geographical indication. The cracked wheat used in making the soup is crushed by passing it through a sieve. Gaziantep Authentic Soup or Antep Authentic Soup is one of the most well-known soups in Gaziantep cuisine. It is particularly served during gatherings and is consumed frequently throughout the year. Production Method: Ingredients for 4-5 servings of Gaziantep Authentic Soup or Antep Authentic Soup: - Cracked wheat (ashura wheat): 100-150 g - Bone broth or chicken broth: 1-1.5 liters - Strained yogurt: 480-500 g - Egg: 1 piece - Clarified butter / regular butter: 40-60 g / 20-40 g - Gaziantep pistachios (peeled pistachio kernels): 30-50 g - Almonds: 15-20 g - Cinnamon (optional) For Gaziantep Authentic Soup or Antep Authentic Soup, wash the cracked wheat (ashura wheat) the night before and let it soak in water, covering it about one finger above the wheat. The next day, drain the soaking water from the wheat and transfer it to a pot. Add 5-6 cups of water and bring it to a boil. Once it starts boiling, remove the foam (scum). When the wheat swells a bit, add 1 teaspoon of salt and continue boiling. The wheat should be well-cooked, and the water should be significantly reduced. When the cooked wheat cools slightly, it is first crushed or processed in a food processor and then passed through a sieve. The husks of the wheat remain on the sieve. The well-cooked and sieved wheat is called wheat essence. Place the wheat essence in a pot and boil it with 5-6 cups of bone broth or chicken broth, constantly stirring.In another pot, mix strained yogurt, egg, and olive oil thoroughly. Cook this mixture over low heat, stirring constantly in the same direction until it approaches the boiling point.Slowly add the yogurt mixture to the wheat essence and broth mixture while stirring continuously. Boil the soup until it starts to rise slightly, and then remove it from the heat. Boil Gaziantep pistachios and almonds in water for about 5 minutes, then cool them. Peel the outer skin and roast them in clarified butter or regular butter until they turn slightly golden. Add the roasted nuts to the soup. The remaining butter can be drizzled over the soup, optionally with cinnamon, before serving.