Akyurt Homacasi Product Description and Distinctive Features: Akyurt Homaça is a dish produced using marrow-boned meat, water, and salt. The meats are seared in butter during the production process. No vegetables are used in the production, and spices can be added according to preference. Akyurt Homaça has a long history and holds a significant place in the culinary culture within the geographical region. It is often included in wedding meals and special invitation dinners. In the butcher shops in the Akyurt district, the sale of meat specifically for the production of Akyurt Homaça takes place. Therefore, it is associated with a geographical region due to its popularity and local culinary traditions. Production Method: The meat used in the production of Akyurt Homaça is sourced from large cattle raised within the geographical region. The components and production method for making a 6-serving Akyurt Homaça are outlined below: Ingredients: - 4 kg marrow-boned meat (large cattle meat) - 3 liters of water - 2 teaspoons of salt - 150 g butter The marrow-boned meat is separated into fist-sized pieces without removing it from the bone. Butter is melted in a pot, and the meat is arranged over it. The meat is seared by turning it with a spoon. After searing, the meat is placed on a clean cloth or in a copper strainer lined with tin to allow the blood to drain.The drained meat is arranged at the bottom of the pot, and boiling water is added to cover the level of the meat. Salt and optional spices are added. The pot is covered and cooked. For larger gatherings, a large animal is slaughtered, and carcass meat is prepared for Akyurt Homaça. After resting for a while, the meat is seared in large copper pans called "tinç" within the geographical region. Seared meat is placed in strainers, covered with a heavy lid, and left overnight to allow the blood to drain. The next day, the meat is arranged in deep pots, and boiling water and salt are added. It is then cooked for 3-4 hours over a wood fire or in large stoves. Akyurt Homaça is served hot, with the meat separated from the bones and accompanied by the cooking liquid. Within the geographical region, it is customary to dip bread into the liquid when consuming the dish.