Urfa Liver Kebab Product Description and Distinctive Features: Urfa Liver Kebab is renowned for its unique production method, lengthy and laborintensive preparation, requiring expertise, and distinctive flavor. A staple in the culinary delights of Şanlıurfa, Urfa Liver Kebab is a musthave not only for breakfast but also for lunch, dinner, and suhoor (predawn) meals. Urfa Liver Kebab is always enjoyed with pleasure and is particularly consumed extensively during the Ramadan month. The key factors in the making of Urfa Liver Kebab are the production technique, expertise, and the use of Şanlıurfa Pepper.The product is a type of kebab made by cooking lamb liver, cut into hazelnutsized pieces, and lamb tail fat on charcoal. During the kebab cooking process, a mixture of Şanlıurfa Pepper and salt is added. Production Method: Ingredients: 1 kilogram fresh lamb liver 250 grams lamb tail fat 1 tablespoon Şanlıurfa Pepper 10 grams salt Charcoal Liver kebab skewers For Presentation: Grilled fresh peppers Onions Parsley Mint Flatbread (lavash) or unleavened bread (sac ekmeği) Lemon Şanlıurfa Pepper Buttermilk Lamb liver is diced into hazelnutsized cubes. Lamb tails are cut slightly smaller than the liver pieces. Special liver kebab skewers, thinner and shorter than regular kebab skewers, are used. One skewer consists of one piece of liver + one piece of tail + two pieces of liver + one piece of tail + one piece of liver. In total, each skewer has 4 pieces of liver and 2 pieces of tail. Once the charcoal fire on the barbecue is ready, the skewers are placed on the hot coals. During the cooking process, a mixture of Şanlıurfa Pepper and salt, previously prepared in a bowl, is sprinkled over the liver, and the skewers are placed back on the barbecue, turning them repeatedly until cooked. After cooking, the liver pieces are pulled off the skewers and served between flatbread (lavash) or unleavened bread (sac ekmeği). Depending on the season, parsley, onions, mint, salt, and grilled fresh peppers (isot) are added to create a wrap. Finally, Şanlıurfa Pepper, registered as a geographical indication with the registration number C2000/005, is sprinkled (lemon can be added if desired). The dish is served hot in a handled copper tray alongside buttermilk.