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A traditional Gaziantep dish prepared by kneading bulgur, tomato paste, onion, garlic, and spices in a tray without water for a long time; can be made with or without minced meat.
Local Name
Gaziantep Tene Katması
Recommended Season
All Seasons
Preferences
Spicy, Oily
Geographical Indication
Ingredients
Pilaf bulgur
Plain butter or olive oil or tail fat or very fatty minced meat
Dry onion
Garlic
Tomato paste
Pepper paste
Red pepper flakes
Black pepper
Optional salt
Lemon juice or pomegranate molasses
A traditional Gaziantep dish prepared by kneading bulgur, tomato paste, onion, garlic, and spices in a tray without water for a long time; can be made with or without minced meat.
Bulgur and other ingredients are kneaded in a tray for 15–20 minutes without water. In the meat version, very fatty minced meat is used instead of oil. Served immediately after kneading. Traditionally consumed with a spoon. Can also be served wrapped in vine leaves prepared by the wilting method.
