Amasya Meat Flower Okra Dish Product Description and Distinguishing Features: Amasya Meaty Okra Stew is one of the significant dishes in Amasya's culinary culture. The preparation of Amasya Meaty Okra Stew involves a production method specific to the indicated geographical region. In the production of Amasya Meaty Okra Stew, dried or fresh okra, lamb meat, tomatoes, onions, lemon juice, salt, butter, water, and/or meat broth are used. The meticulous cleaning, drying, and preference for small okras during preparation, along with the use of lemon juice, contribute to ensuring that the okras do not become slimy during cooking. Therefore, expertise is required in the stages of preparing the dish. The geographical region where Amasya Meaty Okra Stew is produced, along with its recognizability and reputation, is closely tied to the distinct components and production method used in the preparation of the dish. Preparation of Amasya Meaty Okra Stew: Preparation of Okras: When cutting the stems of okras, care should be taken not to cut too deep. The top of the okra should be cut in a cone shape with a knife, and when cleaning, the stem parts on the top should not be completely cut. The body of the okra is held with the left hand. The top part of this okra held with the right hand is cut to the left with a knife to clean it. It is appropriate to perform this cutting operation carefully in a cone shape and in the opposite direction of the clock's rotation. Additionally, pencil sharpeners designed for peeling okras can also be used. After cleaning the okras in this way, they should be washed carefully and drained. Also, okras should be used whole and not cut. Since okras can darken quickly when soaked in water, it is recommended to add lemon juice to the water if they are to be soaked. If okras are left for a long time, they will start to darken, so they should be cleaned and washed just before the cooking process. Okra is generally a vegetable that cooks quickly, and lemon juice should be added to enhance its flavor. The prevention of okras becoming slimy during cooking is dependent on the correct cleaning and the use of lemon juice. The size of the okras is also important in this regard, and small okras are preferred. Care should be taken when cleaning and cooking okras. Okra releases its specific juice, known locally as "sala," into the dish. Therefore, it is desired that the washed okras do not release their juice into the dish, and they should be thoroughly dried.If dried okras are used for the dish, they should be placed between two clean cloths along with the strings they are attached to, and they should be gently rubbed to remove any hairs if present. Cooking and Serving: In a sufficiently large pot, butter and lamb meat are first roasted well. Then, finely chopped onions and diced tomatoes, and optionally garlic, are added and roasted. Meat broth and/or hot water are added, and the cooking process begins. When this mixture is cooked enough, and after the lamb meat is sautéed and softened, lemon juice is added. Then, the prepared okras for the dish and salt are added. Care should be taken not to stir the dish too much during cooking and to avoid mashing the okras. Amasya Meaty Okra Stew is ready to be consumed after being cooked over low heat for an average of 30 minutes.It is recommended to serve and consume Amasya Meaty Okra Stew while hot.