Gaziantep Suzek Making Description and Distinctive Features: Gaziantep Süzek Yapması, also known as Antep Süzek Yapması, is a traditional dish prepared by mixing and kneading coarse bulgur, fatty lamb minced meat, onions, garlic, tomato paste, and spices to form walnut-sized meatballs. These meatballs, referred to as "süzek" in the region, are then steamed on a strainer, providing the distinctive feature of the dish. The unique characteristic of Gaziantep Süzek Yapması / Antep Süzek Yapması lies in the region-specific steaming method. Gaziantep Süzek Yapması / Antep Süzek Yapması has a long history within the geographical boundaries and has been featured in numerous cookbooks, promotional films, and scientific articles related to Gaziantep cuisine. Therefore, it is closely associated with its geographical region. Production Method: Ingredients: - 250-500 g fatty lamb minced meat - 350-500 g coarse bulgur - 1 large onion (100 g) - 1 clove of garlic (5-10 g) - 30-50 g tomato paste - 30-50 g pepper paste - 10-15 g ground red pepper - 10-20 g salt - 5-10 g black pepper Instructions: 1. In a bowl, combine bulgur, minced meat, finely chopped onions and garlic, tomato paste, pepper paste, ground red pepper, salt, and black pepper. Knead the mixture without adding water. 2. Shape the mixture into walnut-sized meatballs, giving them a flat shape. 3. In another pot, place a strainer over water that is being boiled. Arrange the meatballs on this strainer. Steam the meatballs for 35-40 minutes without them coming into direct contact with the water. 4. Once cooked, the meatballs are ready to be served. Enjoy Gaziantep Süzek Yapması as a delicious and traditional dish!