Ankara Pan Product Description and Distinctive Features: Ankara Tava is a rice dish prepared with the front foreleg and rib section meats of sheep and lambs raised in the districts of Çubuk, Beypazarı, Kalecik, Polatlı, and Haymana within the boundaries of Ankara province, known for their unique flora. Production Method: In the production of Ankara Tava, the undesirable parts such as fat, nerves, and blood vessels of the front foreleg and rib section meats of sheep and lambs raised in the districts of Çubuk, Beypazarı, Kalecik, Polatlı, and Haymana in Ankara province are meticulously cleaned and cut into suitable-sized pieces. After cutting, the meats must rest for 2 to 4 days at 4ºC. No marinade is applied thereafter. For Ankara Tava, 1.0-1.5% salt is added to the meat, and no other spices are included. The meats, arranged in a single row in a leaded copper pan, weighing 200 grams per portion and totaling 1200 grams, are baked in a stone oven at 200-250ºC using oak, beech, and chestnut wood for 6 hours. The copper pan in which the meat will be cooked should be 5 cm in height and 50 cm in diameter, and it must be tinned in accordance with the Turkish Food Codex Food Contact Materials and Articles Regulation. For the rice of Ankara Tava, 3 kg of rice, complying with the Turkish Food Codex Rice Communiqué, is cleaned. In a separate copper pan, 5 cm in height and 50 cm in diameter, tinned in accordance with the Turkish Food Codex Food Contact Materials and Articles Regulation, 250 grams of butter is added. Then, 6 kg of pre-cooked meat broth (with a ratio of 1 measure of rice to 2 measures of meat broth) is added to the pan. Seasoned with 1.0-1.5% salt, it is baked in a stone oven at 200-250ºC using oak, beech, and chestnut wood for 25 minutes. Ankara Tava is served with 200 grams of meat on top of 300 grams of rice per portion in a covered copper plate, tinned in accordance with the Turkish Food Codex Food Contact Materials and Articles Regulation.