Urfa Pencer Boran Product Description and Distinctive Features: Urfa (Şanlıurfa) Pencir (Swiss Chard) Borani is a traditional feast dish made with the stems of Swiss chard (pencir) used in combination with meat and bulgurbased köfte (meatballs). It is a timeconsuming, laborintensive, and skilldemanding regional delicacy served with garlic yogurt. Additionally, in its preparation, Şanlıurfa Pepper (isot) and Sadeyağ, a nationally renowned clarified butter produced in Urfa, are used. In the Urfa dialect, the word "Boranı," pronounced in harmony with sound, is said to have originated from the Persian word Bûrâni. According to one account, the dish got its name because it resembled the famous pearlgreen carpet brought as part of the dowry by Bûrân, the daughter of Caliph Me’mun and the wife of Vizier elHasan b. Sehl esSerahsî, in a magnificent wedding in the year 825, symbolizing extravagance and opulence. Another account suggests that the dish was named after Bûrân (Purandokht), the daughter of Pervîz (Sasanian king II. Khosrow, 590628), who conquered Urfa in the year 603 and became one of the two women to ascend the throne in the Sasanian Empire. The dish is said to be named after her. Production Method: Ingredients: Şanlıurfa Pepper: The most important factor that sets apart Urfa Swiss Chard Borani from others is the use of Şanlıurfa Pepper in its köfte (meatballs). Şanlıurfa Pepper is registered as a Geographical Indication with the registration number C2000/005. It must comply with the Turkish Food Codex Spice Regulation. Clarified Butter (Sadeyağ): Also known as Urfa oil, Şanlıurfa oil, or Urfa clarified butter. This butter, renowned nationwide, is produced in the Şanlıurfa region. It is obtained by melting butter derived from milk, cream, and yogurt, removing the foam and water. Bulgur: Fine bulgur for köfte. Lolaz: In the Urfa dialect, it refers to blackeyed peas. Preparation: 1. Take bulgur into a kneading basin, and in another corner of the basin, mix the remaining ingredients (onions, divided into 8 equal parts, are only used during the kneading of the köfte and removed after kneading, not used in subsequent stages). Stir them together on a tray. Slowly add bulgur to this mixture and knead it with water. When the bulgur softens, check the consistency by rolling a small piece in your hand. If it rolls without falling apart, the köfte has reached the right consistency. Gather the kneaded köfte to one side of the basin. 2. Form small portions of the köfte (approximately the size of 2 chickpeas) and divide these portions into two handfuls, rolling them in the palms. (During rolling, occasionally wet the fingertips in water to moisten the palms with the moisture on the fingertips). Fry the prepared meatballs (köfte) in plenty of hot oil until they turn pink. Preparing the Dish: 1. Separate the green leaves of Swiss chard. Wash only the stems thoroughly, finely chop them into tiny cubes. Place them in boiling water, covering enough to exceed the quantity of stems. Boil until softened, then drain in a sieve, squeeze the water out, and transfer to a plate. 2. Sauté the squeezed Swiss chard stems in clarified butter for 510 minutes. 3. Boil blackeyed peas (lolaz) separately, drain the water. 4. Boil diced meat and marrow bones (to be discarded later) along with presoaked chickpeas. Boil for 2530 minutes until softened. Transfer the boiled meat to a separate place and sauté it in its own fat. 5. Add the boiled blackeyed peas, Swiss chard stems (after squeezing the water), and the water used for boiling to the pot with meat and chickpeas. Cook for another fifteen to twenty minutes with the addition of salt. 6. Crush garlic with salt, mix it with yogurt to make garlic yogurt. Presentation: In the first stage, place the Borani köfte (meatballs) on serving plates. Pour the hot meal over them to cover. Serve with garlic yogurt, and rice pilaf.