Gaziantep Simit Asi Product Description and Distinctive Features: Gaziantep Simit Aşı, also known as Antep Simit Aşı, is a dish prepared with water, tomato paste, pepper paste, onions, red pepper flakes, olive oil or clarified butter, and fine bulgur used for köfte, known as simit within the geographical region. Gaziantep Simit Aşı / Antep Simit Aşı can also be prepared with minced meat according to preference. It is consumed as a breakfast dish within the geographical borders and has a thick soup consistency. Gaziantep Simit Aşı / Antep Simit Aşı has a long history, holding a significant place in the culinary culture of Gaziantep. The selection of specific components is tied to the geographical region, establishing a connection between its culinary heritage and local borders. Production Method: The ingredients and production method for 5-6 portions of Gaziantep Simit Aşı / Antep Simit Aşı are as follows: - 300-400 g fine bulgur for köfte - 30-50 g tomato paste - 30-50 g pepper paste - 15-30 g red pepper flakes - 100-200 ml olive oil or clarified butter - 150-200 g onions - 5-7.5 g salt - 2-2.5 liters water - 250 g lamb minced meat (optional) Preparation of Gaziantep Simit Aşı / Antep Simit Aşı: Water is boiled in a shallow pot. Tomato paste, pepper paste, and salt are added to the boiling water, stirred, and boiled for 4-5 minutes. Fine bulgur for köfte is added. It is cooked for about 5-10 minutes until it reaches the thick soup consistency, also known as simit aşı. In a separate pan, olive oil or clarified butter and finely chopped onions are sautéed for 3-4 minutes. Red pepper flakes are added, and without waiting, it is poured over the Gaziantep Simit Aşı / Antep Simit Aşı, mixed, and served hot. Optionally, Gaziantep Simit Aşı / Antep Simit Aşı can be prepared with minced meat. If using minced meat: Minced meat is sautéed in olive oil or clarified butter according to preference. Finely chopped onions are added, and it is sautéed for another 5 minutes. Tomato paste and pepper paste are added and mixed. Hot water and salt are added, and it is boiled. After boiling, fine bulgur for köfte is added and cooked until it reaches a thick soup consistency. Red pepper flakes are sprinkled on top. Olive oil or clarified butter, heated in a separate pan, is poured over, and optionally, it is served with ayran (yogurt drink).