Kilis Sihalimahse Description and Distinguishing Features: Kilis Şıhılmahşe is produced by stuffing fried squash blossoms with a filling made of onions, medium-fat minced meat, tomatoes, tomato paste, parsley, salt, black pepper, and boiled chickpeas or broken roasted chickpeas. A sauce made with a bowl of tomato paste, salt, dried mint, and water is poured over the stuffed blossoms, and the dish is cooked on the stove or in the oven. It is served with garlic yogurt on top and garnished with dill or parsley. In the production, fuzzy squash blossoms called "acir" in the geographical region and broken roasted chickpeas called "kudama" are used. The minced meat is obtained from the lamb's shoulder.Kilis Şıhılmahşe is also known as Şıhılmahşi, Şeyh-ül-muşi, and Şağal Mahşi within the geographical boundaries. In Arabic, "şıhıl" means "king" and "mahşe" means "stuffed," so it is called "the king of stuffed dishes."The history of Kilis Şıhılmahşe dates back to the Ottoman palace kitchen. It holds significant importance in Kilis cuisine, and thus, it is associated with the geographical region and its fame. Preparation of the Filling: Roasted chickpeas or chickpeas are boiled for 30 minutes. If chickpeas are used, their skins are peeled. Finely chopped onions are sautéed in olive oil until they turn pink in a pot, and then minced meat is added. Once the meat absorbs its juice, grated tomatoes, finely chopped parsley, boiled peeled chickpeas or broken roasted chickpeas, tomato paste, salt, and black pepper are added and mixed. When the mixture absorbs its liquid, it is set aside to rest. Preparation of the Stuffed Squash Blossoms: The outer skins of fuzzy squash blossoms are thinly sliced with the opposite side of a corer, washed, and excess parts at both ends are cut off. The inner parts can be left whole or split into two as desired, then they are hollowed out using a corer. The hollowing process should be done without damaging the inner and outer layers of the blossoms. The cleaned blossoms are fried in hot olive oil for 2-3 minutes until they are slightly browned. They are then placed on paper towels, sprinkled with salt, and allowed to cool. Care is taken not to darken the color of the blossoms during frying. The hollowed blossoms are filled with the prepared filling and placed horizontally in a wide pot, with the mouths of two filled blossoms facing each other. A bowl of tomato paste, salt, dried mint, and water is poured over them, and the dish is covered with a lid. It is then cooked over low heat for 10-15 minutes or baked in a preheated oven at 180 °C for 30 minutes.Kilis Şıhılmahşe is served by pouring garlic yogurt over it and garnishing it with dill or parsley.