Bor Sogurme Description and Distinctive Features of the Product: Bor Söğürmesi is a meat dish that has been produced in the Bor district for many years. It is prepared from the bone-in meat of Akkaraman breed sheep, preferably from 6-9 months old male lambs raised in the Niğde plateaus. The meat is cooked in stone ovens with wood fire after the preparation of the meat.What sets Bor Söğürmesi apart from others is its production method, the materials used in production, and the serving style.Ingredients and Characteristics Used in Bor Söğürmesi Preparation: Meat: For Bor Söğürmesi, the meat used should preferably be obtained from Akkaraman breed sheep raised in the Niğde plateaus, specifically from 6-9 months old male lambs. The meat should be rested for at least one day. Akkaraman is a local sheep breed generally characterized by a fat-tailed structure, white wool, and black spots on the head, ears, and feet, commonly raised in the Central Anatolia Region. The bone-in meat from the back/rib areas is processed in a unique way, sliced into layers of 0.2-0.5 cm thickness. It is crucial to create channels with a knife or cleaver approximately 0.5 cm apart on the thinly sliced meat for the tenderness of the cooked meat. Tail Fat: The tail fats obtained from the sheep should be used in Bor Söğürmesi. Flatbread (Pide): The flatbread used during the serving of Söğürme should be approximately 40-60 cm in diameter and freshly out of the oven. Bor Söğürmesi is prepared for serving in four basic stages: 1. Ingredient preparation 2. Arranging in metal trays 3. Cooking 4. Service Ingredient Preparation: The back/rib section of the meat is cut from the carcass with the help of a cleaver or knife and separated as a whole piece. The back/rib section cut as a whole piece is divided into triple or quadruple slices. The separated slices are turned into layers of 0.2-0.5 cm thickness. While removing the spinal pieces, the rib extensions are flattened by breaking them with the reverse side of the cleaver. The meaty parts are cut into thin layers and flattened by beating with the flat surface of the cleaver. Channels are created on the thinly sliced meat approximately 0.5 cm apart with a knife or cleaver. It is important to create these channels on the surface of the meat for the tail fat to penetrate during cooking, resulting in tender meat. The prepared meat slices are individually salted. The tail fat is diced. Arranging in Trays: Peppers are first arranged in the tray. Salted meat slices are placed on top of the peppers in a way that covers the tray. Then, diced tail fats and salt are sprinkled on top of the meat, and the tray is prepared for baking. Cooking: Bor Söğürmesi is placed in the oven used for flatbread. It is cooked for 35-45 minutes in a wood-fired oven. When the tail fats melt, and the meat surface turns pink (approximately 10-15 minutes later), the tray is removed, and the meat slices are flipped to ensure the browning of the bottom surface. The tray is put back into the oven 10-15 minutes later, removed again, and the meat slices are flipped once more. The tray's content is cooked for an additional 5-10 minutes when the meat surface turns red, concluding the cooking process. Service: Bor Söğürmesi, taken out of the oven, is served in the baking tray with hot flatbread and raw onions.