Urfa Keme Borani Dinner Description and Distinguishing Features of the Product: Şanlıurfa Keme Boranısı Dish is a regional dish made with fine bulgur for meatballs, keme mushrooms, meat from the Ivesi breed lamb grown in the region, geographically registered Şanlıurfa Pepper, and Şanlıurfa Clarified Butter / Urfa Butter. Keme mushroom is a type of Terfezya mushroom that naturally grows in Şanlıurfa province, about 5 to 10 cm below the soil surface. It resembles a potato and is locally referred to as "keme mushroom." Keme mushroom indicates its presence by cracking and uplifting the soil, especially in sandy, permeable soils with low water retention, quickly drying out. Due to its biological characteristics, it is collected from nature only in the period from late March to the first week of May, when the temperature is around 20 ºC. Urfa Keme Boranısı Dish / Şanlıurfa Keme Boranısı Dish can be produced only during the period when keme mushrooms can be collected and remain fresh. In the local Urfa dialect, the word "Boranı," pronounced harmoniously with the sound of "Boran," is derived from the Persian word "Bûrâni." It is narrated that the dish got its name from the resemblance of the famous incised green carpet brought as a dowry by Bûrân, the daughter of Caliph Ma'mun and Vizier el-Hasan b. Sehl es-Serahsî, to the meal cooked during Bûrân's magnificent wedding in 825. The dish was associated with the opulence and extravagance symbolized by the famous incised green carpet. Preparation: For the Boranı meatballs, start by placing bulgur in a bowl. On one side of the bowl, divide it into 8 equal parts and add onions and the remaining ingredients, mixing them together. Slowly add bulgur to the mixture while kneading it with water. When the bulgur softens (and can roll without falling apart, indicating the right consistency), gather it to one side of the bowl and remove the onions, which won't be used in the next stages. Approximately 2 chickpea-sized pieces are taken from the meatball mixture and shaped into small rounds using the palms of the hands. The prepared rounds (meatballs) are fried in plenty of hot olive oil until they turn pink. In preparing the main dish, start by soaking the keme mushrooms. Clean the top layer by lightly scraping it, then chop it into cubes about the size of a chickpea. Simmer the diced meat with marrow bones in enough water until cooked. Once the water thickens, remove and discard the bones. Next, sauté the boiled meat with Şanlıurfa Clarified Butter / Urfa Butter, add the keme mushrooms, continue sautéing, and then add meat broth, salt, and black pepper. Simmer on low heat for about 15 minutes.For the garlic yogurt sauce, crush the cleaned garlic with salt, add it to the yogurt, and mix to create a garlic-flavored yogurt.Place the meatballs on the serving plate, pour the hot main dish over them, covering them completely. Serve with garlic yogurt.