Sanliurfa Sini Dredge Description and Distinctive Features of Şanlıurfa Sini Taraklığı: Urfa Sini Darahlığı / Şanlıurfa Sini Taraklığı is a dish made by baking lamb ribs (pirzolalık meat), tomatoes, spicy fresh red peppers, onions, garlic, clarified butter, tomato paste, water, black pepper, salt, and a spice blend (cinnamon, cumin, fenugreek, allspice, ginger, and clove) in an oven on a tray. The production uses the geographically marked Şanlıurfa Clarified Butter (Urfa Butter) registered with number 363. The lamb ribs are obtained from the Ivesi breed lamb. The dish can be served with sliced onions, ayran (yogurtbased drink), and geographically marked Şanlıurfa Open Bread (registered with number 295) or Şanlıurfa Clawed Bread (registered with number 332). Production Method: The lamb ribs obtained from the Ivesi breed lamb are used in the production of Urfa Sini Darahlığı / Şanlıurfa Sini Taraklığı. 1 kg lamb ribs (pirzolalık meat) 4 tomatoes 4 fresh spicy red peppers 1 large onion 1 head of garlic 100 g Şanlıurfa Clarified Butter (Urfa Butter) 200 g tomato paste 14 g salt 5 g black pepper 6 g spice blend (1 g each of cinnamon, cumin, fenugreek, allspice, ginger, and clove) 600 ml water Preparation of Urfa Sini Darahlığı / Şanlıurfa Sini Taraklığı: After resting for a day, the meat is thinly sliced in a pirzolalık style and slightly pounded. Clarified butter, halfringsliced onions, finely chopped garlic, tomato paste, salt, and the spice blend are thoroughly kneaded with the meat and evenly placed on a tray. Biberler ve domatesler doğranıp tepsideki etin üzerine yerleştirildikten sonra, etin yanmasını önlemek için su eklenir ve 200°C sıcaklıktaki fırında yaklaşık 1 saat pişirilir. Fırından çıkarıldıktan sonra 5 dakika dinlendirilir.Urfa Sini Darahlığı / Şanlıurfa Sini Taraklığı can be served with sliced onions, ayran, and geographically marked Şanlıurfa Open Bread (registered with number 295) or Şanlıurfa Clawed Bread (registered with number 332).