Urfa Poppy Kebab Description and Distinctive Features: Urfa Poppy Seed Kebab is a type of kebab produced by grinding male lamb meat of the Ivesi breed in a mortar and adding only salt to the meat. Meat: The unique flavor of Urfa Poppy Seed Kebab sets it apart from other kebab varieties. The meat used in the production of this kebab comes from the flank part of the Ivesi breed male lamb, which is naturally raised in the region with a unique flora, fed with natural nutrients. The meat is ground (minced) in a mortar after being rested, and no substances other than salt are added to it. Mortar: A large crescentshaped knife with a wooden handle at the sharp end, used with both hands to transform the meat into minced meat. Skewer: Made of forged iron, squaresectioned, 5060 cm in length, with a pointed end for piercing the meat and the other end shaped like a drill. Production Method: Ingredients: Ground lamb meat (from the flank part) 12% salt Grill, hardwood charcoal, and skewers Preparation of the Meat: Meat pieces taken from the flank part of Ivesi lambs, which are naturally raised in the meadows, are ground into minced meat using a mortar. The minced meat mixed with salt is left to cool in the refrigerator for a while. The cooled meat, without warming up, should be spread onto skewers and cooked (if the meat or skewers are hot, the meat may separate and fall off during cooking). Cooking: The charcoal fire is prepared in advance on the grill. Then, skewers with the meat are placed on the glowing embers. Initially, all four sides are frequently turned to stick to the skewers (if the other side is turned after one side is completely cooked, the meat won't stick and may fall off). Afterward, continue cooking. The cooked kebabs are pulled onto serving plates, maintaining the shape on the skewers. Presentation: Three skewers are considered one portion. On the serving plate, Urfa Poppy Seed Kebab is accompanied by sliced onions, parsley, roasted peppers, and tomatoes. Depending on the season, chopped fresh onions and parsley are sprinkled on top, and lemon is squeezed. It is served with flatbread (lavash) or yufka bread (sheet bread).