Kilis Sour Kebab Product Description and Distinctive Features: Kilis Sour Kebab is a type of kebab produced by preparing meatballs with minced meat, black pepper, paprika, and salt, baking them in the oven, and then cooking them again with a sauce. It is served with crispy pita bread. During serving, finely chopped parsley is sprinkled on top. The preferred choice for the production is lean minced meat, preferably obtained from lamb. The sauce for Kilis Sour Kebab consists of tail fat, meat broth, spring onions, tomato paste, pepper paste, grated tomatoes, pomegranate molasses, black pepper, and salt. This sauce is used both in cooking the meatballs and in moistening the pita bread during serving. Whole spring onions, added to the sauce during preparation, are placed next to the meatballs when serving.The claw-shaped pita bread used in the production of Kilis Sour Kebab is sliced, drizzled with oil, and then baked in the oven until crispy. Kilis Sour Kebab has a historical significance, holding an important place in the culinary culture of the Kilis province. There is a geographically specific production method for preparing and cooking the meatballs. For these reasons, there is a connection between its fame and the geographical region. Production Method: The meatballs for Kilis Sour Kebab are prepared by thoroughly mixing and kneading finely ground lamb meat and other meatball components. They are then rolled into small balls, arranged on a baking tray, and baked at 180°C for 20-25 minutes.To prepare the kebab sauce, tail fat is roasted in a pot. After removing the cartilage from the tail fat, whole spring onions are added to the fat and sautéed until they become golden brown. Tomato paste, pepper paste, and grated tomatoes are added and mixed. Meat broth is added and brought to a boil. The baked meatballs are then added to the boiling sauce, along with pomegranate molasses, salt, and black pepper. The cooking process continues until the sauce thickens. The claw-shaped pita bread is sliced and arranged on a tray. For each claw-shaped pita, a total of 10 ml of olive oil is drizzled, totaling 40 ml for 4 pita breads. They are then fried at 180°C for 7-8 minutes. In the geographical region, claw-shaped pitas are baked in stone ovens fueled by olive tree branches or oak wood.The fried claw-shaped pitas are arranged on a serving plate. The sauce is poured over them, followed by the meatballs and whole spring onions. Finally, finely chopped parsley is sprinkled on top. The service of Kilis Sour Kebab is done while it is still hot.