Aksehir Hersesi Description and Distinguishing Features of the Product: Akşehir Hersesi is a dish prepared by cooking meat, bones, and cracked wheat over a wood fire for an extended period. In the production, either beef or dried lamb or goat rib meat is used. Having a long history, Akşehir Hersesi is mentioned as "herise" in the works of Mevlâna Celaleddin-i Rumi, such as 'Fihi Mâfih' and 'Mesnevi'. In the kitchens of the Mevlevi lodges in Konya during that period, it is referred to as "herse". Akşehir Hersesi holds significant importance in the Akşehir cuisine and is associated with a geographical region. Production Method: Ingredients: - 1 kg cracked wheat - 1.5 to 2 kg pieces of beef / dried lamb or goat rib meat - 1 kg broken sheep bone - Salt - 1.5 to 2 liters of water In the production of Akşehir Hersesi, if dried meat is used, the meat around the ribs of sheep or goats is salted with rock salt and wrapped in cheesecloth to dry in the sun. If dried meat is not used, it is made with beef.The cracked wheat is cleaned and soaked for 5-6 hours. In a large copper pot, cracked wheat, meat, and bones are placed, salted, and water is added. The pot is placed in a wood-fired oven with a temperature of 100°C, and it is cooked for 8-10 hours, starting the night before. The water in the pot is checked occasionally, and if it decreases, it is replenished. Akşehir Hersesi is served hot.