Urfa Egg Meatballs Product Description and Distinguishing Features: Urfa Egg Kebab, unique to Şanlıurfa, is a regional delicacy made by mixing and kneading cracked wheat, Şanlıurfa Pepper (isot), and other ingredients, followed by the addition of fried eggs in clarified butter. Alongside raw kebab, various types of kebabs have emerged in the region over time, including lentil kebab, egg kebab, tomato kebab, and greasy kebab. Generally, raw kebab is preferred in the fall and winter months, lentil and egg kebabs in spring, and egg kebab in the summer.The essential flavor components of Urfa Egg Kebab include the geographical indication-registered Şanlıurfa Pepper and locally produced clarified butter. Production Method: In a specially made tin-plated copper basin for kebab, cracked wheat is placed in one corner, and chopped onions, tomato paste, Şanlıurfa Pepper, salt, black pepper, cinnamon, and water are added to the other corner. It is kneaded for about 5 minutes until it turns into a paste. Then, the bulgur is gradually added to the mixture, and without adding other ingredients or water, kneading continues for about 20-25 minutes until the hardness of the bulgur disappears (the kneading time may vary from person to person). About 5 minutes before the end of the kneading process (while kneading is still in progress), the preparation of the eggs in oil begins. Once the oil is sufficiently heated, the prepared eggs are added, and both sides are cooked until they turn golden brown. When the kneading process for the kebab is complete, the kebab is softened with a little water, greenery (finely chopped green onions and parsley) is added and mixed. Then, the eggs fried in oil are added while still hot, and after lightly kneading without burning the hands or crushing the eggs too much, it is transferred to serving plates.