Urfa Roasted Scallop Description and Distinctive Features of Urfa Sac Kavurması / Şanlıurfa Sac Kavurması: Urfa Sac Kavurması / Şanlıurfa Sac Kavurması has been a feast dish prepared by the local people for centuries. Additionally, it is consumed in daily meals aside from community offerings. It is a regional dish made in Şanlıurfa using the lumbar meat and tail fat of the Ivesi breed lamb, along with the geographically marked Şanlıurfa Clarified Butter / Urfa Butter, registered with number 363. In the traditional production of Urfa Sac Kavurması / Şanlıurfa Sac Kavurması, an entire carcass, including bones, is cooked in large pieces on a griddle. However, in recent times, it is made from the lumbar meat of the Ivesi breed lamb.The product gains its flavor by using the valuable Ivesi breed lamb meat and Şanlıurfa Clarified Butter / Urfa Butter, which are distinctive to the region. Production Method: When preparing the product, the following ingredients are used, and their quantities can be adjusted according to the desired final product amount. Ingredients: 2 kg lumbar meat of Ivesi breed lamb 200 g tail fat 80 g Şanlıurfa Clarified Butter / Urfa Butter 8 g salt 3 g black pepper Preparation: Urfa Sac Kavurması / Şanlıurfa Sac Kavurması is cooked in a griddle or a specific pan for kavurma. The lumbar meat is diced into cubes. The tail fat is either finely chopped or ground. First, place the tail fat in the griddle or kavurma pan. Once the fat begins to melt, add the meat and continue cooking. When the meat juices are absorbed, add Şanlıurfa Clarified Butter / Urfa Butter. Cook until the meat is tender (approximately 510 minutes). Finally, sprinkle black pepper and salt, stir, and remove from heat.The dish is served hot.