Kilis Tava Product Description and Distinctive Features: Kilis Tava is produced by grinding the meat obtained from the ribs of sheep, mixing it with crushed dry onions, green or red peppers, salt, black pepper, and red pepper, and cooking it together with purple eggplant or potatoes. Purple eggplant is preferred in the summer, while potatoes are preferred in the winter. The cooking process takes place in a stone oven or on stoves using wood charcoal. Kilis Tava is typically served with flatbread, pita, and ayran (yogurt-based drink). The meat used in Kilis Tava production comes from the ribs and shoulder parts of sheep, with a fat content ranging from 20% to 40%. While grinding the meat, dry onions, green or red peppers, salt, black pepper, and red pepper are added. In the production of Kilis Tava, no ingredients other than the specified components are used.Kilis Tava has a long history, holding a significant place in the culinary culture of the Kilis province. Therefore, it is associated with a geographical boundary. Production Method: The meat used in Kilis Tava production comes from sheep grazed in meadows with indigenous plants such as wild thyme, oregano, sage, and gum plant within the geographical boundary. Additionally, it is preferred that green/red peppers and purple eggplant also come from the geographical region. Ingredients: - 1 kg minced meat from the rib section of sheep - 200 g dry onions - 500 g purple eggplant or potatoes - 600 g tomatoes - 200 g green or red pepper - 20 g black pepper - 20 g red pepper flakes - 20 g salt The sheep meat is ground to obtain minced meat. On top of it, finely grated or machine-minced onions and red or green peppers are added, and the mixture is kneaded by hand until a homogeneous and consistent mixture is obtained. Depending on the season, eggplant or potatoes are thinly sliced and arranged on a tray. On top of them, the meat mixture is spread using wet hands to a thickness of 0.5 cm. On the edges of the tray, onions and tomatoes, divided into 4 equal parts, are arranged alternately, one onion and one tomato at a time. The meat spread on the tray is cut into 8 equal parts, in a carrot-slice shape, from the center of the tray towards the edges, and between the cut pieces, fresh green peppers cut into two equal parts lengthwise are placed. If potatoes are used, it is baked in a pide oven for about 30 minutes, and if eggplant is used, it is baked in a stone oven or on a stove using wood charcoal for about 25 minutes. If an electric oven is used, the product with potatoes is baked for 25 minutes at 250 ℃, and the one with eggplant is baked for 20 minutes.