Pistachio Paste Kebab Description and Distinctive Features: Gaziantep/Antep Altı Ezmeli Kebap is a dish that is typically made by placing grilled tomatoes and green peppers, forming a mixture called "ezme," on which grilled diced or minced male lamb meat is placed. It is then served hot, garnished with finely chopped parsley.Depending on whether diced meat or minced meat is used in production, it is named "Gaziantep/Antep Altı Ezmeli Kuşbaşı Kebabı" (Diced Kebab with Underneath Mashed Vegetables) or "Gaziantep/Antep Altı Ezmeli Kıyma Kebabı" (Minced Meat Kebab with Underneath Mashed Vegetables). This dish holds a special place in the gastronomy of Gaziantep with its unique production method and presentation. It is associated with regional fame due to its geographical origin. Production Method: Gaziantep/Antep Altı Ezmeli Kuşbaşı Kebabı Ingredients (for 4 people): - 1-1.5 kg diced lamb meat - 2.5-3 kg ripe tomatoes - 4-5 green peppers - 1 bunch of parsley (optional) - Black pepper (optional) - Salt Preparation and Cooking: Tomatoes are skewered whole or halved without peeling and grilled or baked for 10-15 minutes on the barbecue. The grilled tomatoes are peeled, mashed with a wooden mallet, the bottom of a glass, or a knife, salt is added, and they are placed on a plate. Finely chopped green peppers are added on top of the tomatoes. The prepared "ezme" should be kept warm. In the production of the kebab, the meat can be optionally marinated. Pieces of meat (diced lamb) and tail fat are alternately threaded onto skewers and grilled. Serving: The cooked meat is placed on top of the warm "ezme." Optionally, black pepper is sprinkled on the meat, and finely chopped parsley is added before serving it hot.