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OPEN MOUTH CHEESE HALVA
INGREDIENTS: INGREDIENTS:

For the dough; ¸ Half kg unsalted Urfa
cheese
¸ 2 water glass flour
¸ 1 water glass of clari-
¸ 1 tablespoon of yo- fied butter
ghurt
¸ 2 cups flour
¸ 1 tablespoon olive oil
¸ 2 cups granulated
¸ 1 teaspoon salt sugar
For the filling; Preparation:

¸ 200 g lamb mince Dissolve the granulated
sugar with a glass of water.
¸ 1 dry onion After washing and slicing
the cheese into thin slices,
¸ 1 teaspoon of tomato drain the water. Pour the oil
paste into a pan and heat it over
low heat, then add flour in
¸ 1 egg it and stir continuously for
about half an hour. After
¸ 2 tablespoons flour roasting the flour until it
turns pink, pour melted
¸ Chilli flakes sugar into it and mix well.
When the halva reaches to
¸ Allspice the consistency of halva,
open the centre and add
¸ Black Pepper cheese, cover it with halva
and cover the lid of the
Preparation: pan. When the cheese
melts, mix it and put it on
Add red pepper flakes, the serving plates.
allspice, black pepper,
tomato paste and minced
onion into the minced meat
and knead it. Roll out the
dough kneaded with flour,
water, yoghurt and olive oil
food of the queue night is zerde dessert are served ¸ Kebab skewer into the size of a tray. Use
quite famous. In Şanlıurfa, as a meal in the süphada. a teapot lid or a cutting
the meetings of groups Preparation: mould to cut out smooth
of friends of various ages In today’s social change rounds. Spread walnut
or professions, which take process, the traditional Buy liver from the butch- sized pieces of minced
place once a week in the dishes of Urfa cuisine are er or market. (If it is lamb meat into the centre of
house of a friend, are called kept alive without being liver, it is necessary to buy the dough. Fold the edges
“queue night” or “queue lost. Besides the beauty of a set, that is, the kidneys, of the dough with a nail.
travelling”. The person the flavours of Urfa dishes, lungs and heart are inside). Put them into the oil which
whose turn it is tries to being nutritious is also Then it is chopped for starts to heat up and fry
host his guests in the best important for a healthy life. shish kebab and washed them by placing the side
way by covering all the Here are some of the deli- in a strainer. When the with minced meat first. It
expenses of the night. The cious flavours of Şanlıurfa ... water leaks out well in the is turned upside down in
main dish of these nights strainer, put it on a tray and between. Remove the fried
with music or conversation LIVER KEBAB add dried mint, a head of open-faced doughs on a
is çiğköf. In Urfa cuisine, garlic cloves. Add salt, chilli paper towel, then place
çiğköfte takes the centre INGREDIENTS: flakes, half a glass of olive them on a plate and serve.
stage and a table without oil and cumin. String them
çiğköfte is unthinkable. The ¸ 1 kg beef liver on skewers and cook them
food served at weddings is in the barbecue or oven.
called Supha meal, and the ¸ Salt
food served by the groom’s
side to the guests attend- ¸ Dry mint
ing the wedding is called
Aspap (Esvap) meal. The ¸ Cumin
purpose of this meal, which
is prepared for at least ¸ One head of garlic
300-400 people, is not only
to entertain relatives, but ¸ Half a glass of olive oil
also to feed the hungry and
poor. Lamb ribs, rice pilaf ¸ Chilli flakes
with grape pudding and