Sour Scalloped Pan
Sour scalloped pan is a local dish made in Gaziantep for centuries. The reputation of the sour festoon ceiling, which was moved from Gaziantep to other cities, expanded considerably. It is a dish usually made in the villages of Gaziantep. It is not very common in restaurants and businesses.
Inside the sour honeycomb ceiling; lamb chops, onion, butter, hot water, tomato paste, pomegranate syrup, ground pepper, black pepper, salt, allspice and granulated sugar. Its content is very rich. It is a dish called festoon pan because it is made from the scalloped part of the chop. It also has a sour taste. It is quite a different local taste.
