Karaman Sebit Pilaf Description and Distinguishing Features of the Product: Karaman Şebit Pilavı is a type of pilaf produced in the Karaman province by placing previously boiled, roasted, and rested lamb or sheep meat on bulgur pilaf cooked with chickpeas and green peppers. The serving of Karaman Şebit Pilavı is done with şebit bread.In the production of Karaman Şebit Pilavı, coarse bulgur suitable for Karaman type pilaf is used. In the production of Karaman type pilaf, wheat is cooked after initial cleaning, dried, roasted, and both the husk and the grain are removed in stone mills. The color and oval breaking shape of Karaman type bulgur allow it to maintain the natural appearance of wheat. In addition, bulgur crushed in a stone mill, unlike bulgur crushed in disc and hammer mills, is in harmony with the nature of bulgur, preserving its unique taste and aroma. Karaman Şebit Pilavı, which has been produced and served to guests for many years on special occasions such as weddings, holidays, and rain prayers, holds an important place in the culinary culture of the Karaman province. Hence, it is associated with the geographical region. Production Method: In the production of Karaman Şebit Pilavı, coarse bulgur obtained from the geographical region and lamb or sheep meat are used. Ingredients to produce 10 servings of Karaman Şebit Pilavı: - 1 kg lamb or sheep meat - 75 g butter - 105 g tomato paste - 150 g green pepper - 350 g tomatoes - 170 g boiled chickpeas - 570 g bulgur - 800 ml meat broth - 6 g red pepper powder - 6 g black pepper - 12 g salt Ingredients to produce 6 pieces of şebit bread: - 280 g special purpose wheat flour - 4 g salt - 200 ml warm water Preparation of meat to be poured over the pilaf: In a pot, melt 30 g of butter. Roast 70 g of tomato paste, previously boiled 1 kg of meat, and 6 g of red pepper powder for 5 minutes, then set aside. Preparation of şebit bread: For şebit bread, mix flour, salt, and water, then knead. Let the obtained dough rest for 1 hour at a temperature of 20-22°C. Take pieces from the dough, divide into 6 equal parts, and create round balls. Roll out the balls with a rolling pin to a diameter of 55-60 cm, then bake on a wood fire on a griddle. Preparation of pilaf: Melt 45 g of butter in a pot and sauté 5 small-diced green peppers. Add 35 g of tomato paste, 12 g of salt, 3 peeled and diced tomatoes, washed 570 g of bulgur, previously boiled 170 g of chickpeas, 800 ml of meat broth, and 400 ml of water. Cook over low heat for 15-20 minutes. After cooking, let Karaman Şebit Pilavı rest for 10 minutes, then place it on plates. Pour the previously prepared spiced meat over it and serve with şebit bread. It is commonly consumed by wrapping it in şebit and with yogurt.