Urfa Miftahi Tas Kebab Description and Distinctive Features of Şanlıurfa Miftahi Tas Kebabı: Şanlıurfa Miftahi Tas Kebabı is a dish made by cooking diced lamb meat and peeled pearl onions, solely seasoned with black pepper. It is served with a salad made from finely chopped parsley, sautéed onions rubbed with salt, and pomegranate molasses.Urfa Miftahi Tas Kebabı / Şanlıurfa Miftahi Tas Kebabı is cooked in a wide copper plate/pot with raised edges, paired with a cooking bowl that fits the bottom of the plate and has a wide mouth. When the bowl is inverted onto the plate, the backside of the bowl remains like a small bowl. Water is added to this back part during cooking, creating weight on the meat being vacuumcooked, preventing the bowl from moving. Simultaneously, periodically adding water to the dish ensures that the water is at the same temperature as the dish. The history of Urfa Miftahi Tas Kebabı / Şanlıurfa Miftahi Tas Kebabı dates back to ancient times and holds a significant place in the culinary culture specific to the geographical region. It has a unique production method associated with the geographical boundary, contributing to its distinctive characteristics. Therefore, it is renowned and associated with the geographical area. Production Method: For the Dish: 2 kg diced lamb meat (mediumfat) 1 kg pearl onions 200 g finely chopped tail fat 5 g black pepper 100 ml water For the Salad: 2 bunches of parsley 2 mediumsized onions 120 ml pomegranate molasses 7 g salt The diced lamb meat and peeled pearl onions, which are the same size as the meat, are mixed only with black pepper. The small pieces of tail fat are spread in a layer on the bottom of the dish, filled with the meatonion mixture, covered again with tail fat, inverted, and placed on its special plate. 100 ml of water is added to the small bowl at the back of the dish, and as the water in this part warms up, it is added to the dish as needed. It is cooked over low heat for 4 hours. Towards the end of cooking, the salad preparation begins. The thinly sliced onions, rubbed with salt to bring out their bitterness, are soaked in water and then drained. They are mixed with finely chopped parsley and pomegranate molasses. After the dish is cooked, the salad is placed on the edges of the serving plate. The service of Urfa Miftahi Tas Kebabı / Şanlıurfa Miftahi Tas Kebabı is done hot, inside the cooking dish, and ready to be opened on the table. Optionally, rice pilaf can be served with the dish.