Boiler Roasted Description and Distinctive Features of the Product: Kazan Kavurması is a soft-cooked dish made from beef, dry onions, solid fat, and salt. It contains no additives, including spices. The portion size is 150 grams. The meat used in the production of Kazan Kavurması is obtained from the shoulder of a 1.5-2-year-old cow, with the removal of tendons and any existing fat. The meat undergoes no shock or marinating process during production.The solid fat used in production can be butter, margarine, or fat obtained by boiling bone broth.Kazan Kavurması has a long history, holding significant importance in the culinary culture of Kahramankazan district. Therefore, there is a strong connection between the dish and its geographical origin. Production Method: The meat used in the production of Kazan Kavurması is sourced from 1.5-2-year-old cattle raised in areas within the geographical boundary, which include various wheat varieties such as darıcan, yuvarlık buğday otu, ayrık, yabani kamış, yabani yulaf, and different types of clover, yellow stone clover, korunga, mürdümük, and wild pea varieties. The boneless meat obtained from the shoulder of the cow is allowed to rest in the refrigerator at a temperature between 0°C and 4°C for 1-2 days. After this, tendons and any existing fat are removed from the meat. No shock or marinating process is applied to the meat. Kazan Kavurması is produced with 8-10% dry onions and 8-10% solid fat in its composition. Butter, margarine, or fat obtained by boiling bone broth is used as fat. One portion size is 150 grams, and the salt content per portion is between 5-10 grams. The diced meat, dry onions, and solid fat are placed in a pot. Stirring with a wooden spoon suitable for food contact every 1-2 minutes, it is cooked over low heat for 3-4 hours. The roasting process occurs slowly in its own juices, and no additives, including spices, are added. No water is added during cooking, and the juice from the roasting is not removed. Since the cooking time affects the tenderness of the meat, careful attention is needed.After cooking, Kazan Kavurması is allowed to rest for about 30 minutes and is served hot.