Pistachio Pastry Soup Product Description and Distinguishing Features: Gaziantep Börek Çorbası / Antep Börek Çorbası; a soup composed of lamb meat, chickpeas, strained yogurt, egg, and small dough pieces known as "börek," made with roasted minced meat and onions. It is served with a topping of oil flavored with mint and black pepper. Gaziantep Börek Çorbası / Antep Börek Çorbası is one of the soups within the culinary culture of Gaziantep, a city included in the UNESCO Creative Cities Network. The unique production method specific to Gaziantep Börek Çorbası / Antep Börek Çorbası establishes a connection between geographical boundaries and reputation. Production Method: For 5-6 servings of Gaziantep Börek Çorbası / Antep Börek Çorbası, the required ingredients are as follows: For "Börek": - 150-200 g minced meat (lamb) - 1.5-2 cups flour - 1 onion - 1-2 tablespoons clarified butter / olive oil - 1 teaspoon black pepper - ½ teaspoon salt For the Soup: - 300-500 g diced meat (lamb) - ½ -1 cup chickpeas - 2-4 cups strained yogurt - 2-4 tablespoons clarified butter / butter - 1 egg (optional) - 1 tablespoon dried mint - ½ teaspoon black pepper - Salt (optional) Preparation: 1. Place diced meat in a pot and add water until it covers the meat. Bring to a boil, removing the foam with a spoon. 2. After removing the foam, add pre-soaked chickpeas and salt. Cook until they become tender. 3. To prepare the "börek" dough pieces, finely chop the onion. In a wide pan, roast minced meat with half a cup of water. Once the water is absorbed, add the chopped onion, 1 tablespoon of clarified butter / butter, and half a teaspoon of salt. Roast until the onion becomes transparent and soft. Add black pepper and let it cool. 4. Prepare a firm dough with flour, salt, and water. Let it rest for 15-20 minutes. Divide the dough into two parts. There are two different methods to shape the "börek" pieces, both resembling each other.