Gaziantep Kültür ve Turizm Müdürlüğü
1 kg. meat of sheep throat with its bones
300 gr. rice
10 cloves of garlic
100 gr. internal animal fat
1 kg meat is boiled in a pot on high flames, by the way the brown particles on water is taken out . When it boils, the fire is reduced and it is boiled properly. In another pot, 300 gr. rice is boiled and 15 minutes later this rice is taken to plates as five portions. 200 gr. meat, meat broth, garlic, pepper, salt, black pepper are put on the rice and and dressed with lemon. It is heated until it boils and then served.