Bingol Cobantasi Roast Product Description and Distinctive Features: Kavurma is a type of roast prepared from the bone-in meat of 1-2-year-old goats, raised on oak leaves, without the addition of any additives other than water, salt, and its own fat, and served hot or cold. Prepared since the 1700s as a winter necessity in almost every household, these roasts are made from goat meat raised in the oak forests of the region. Made with craftsmanship and without any additives, using only its own fat and meat along with salt and water, the preparation of kavurma began to be commercially produced along roadside in the 1950s.In 2007, in response to increased demand in the region, producers started cold-packaging production and quickly gained a significant place in the Turkish market. Production Method: MEAT: A 1-2-year-old wandering goat, fed with oak leaves, is selected. The goat meat, along with the bone, is cut into pieces about half a finger size. The cut meats are rested for 4 hours to rid them of excess blood. WATER: Water, twice the amount of meat, is prepared, and the cut meats are placed in the prepared water and placed on the fire. This process continues until the water evaporates, and the meats fall into their own fat. SALT: Rock salt is selected and added to the meat and water. As the water boils, the salt penetrates the meat, enhancing its taste. FAT: The separated and chopped fats from the goat meat are melted, and the meat absorbing the water is poured over. It is then allowed to continue cooking in its own fat over low heat for 45 minutes. HOT SERVICE: The cooked kavurma is placed on a plate and placed on another plate with hot water for hot service. COLD SERVICE: The cooked kavurma, along with its fat, is placed in containers and sealed after freezing.