Gaziantep Kültür ve Turizm Müdürlüğü
500 gr. rice
300 gr. meat without fat
500 gr. meat with bone
a glass of chickpea
3 glasses of yoghurt
one soup of flour
salt, black pepper
How to cook
Rice is washed and put in a filter. Onions are chopped up thin. Mix the washed rice, salt and black pepper in an appropriate cover; then cut up them with one numbered filter of meat machine. Knead them until it comes to the consistency of rolling up; cover the surface of kneaded paste with a cloth. One piece of paste which is in the size of a walnut is made like a stick in the size of 10-15 cm by hand and then it was cut into small pieces of 0.5 length. The people doing that should swamp their hands tea plates which has oil in order to prevent paste sticking to the hands. The pieces of 0.5 length are rolled up by the help of two hands in the palm of hands.
Continue rolling up process until all paste finishes. After rolling up all paste, put all yuvarlama into a filter which is located in a pan with full of boiled water. Yuvarlama should be boiled. Then leave there to be cool.
On the other hand, meat with bones is boiled with chickpea. Add flour and eggs in another pot and boil it enough by mixing. When it is about to boil, add other prepared mixture in to yoghurt. When it start to boil, turn off the stove. In another pot, add oil with peppermint over the cooked dish. Dish is ready to be served.