Cankiri Whole Meat Product Description and Distinctive Features: Çankırı Whole Meat is a dish produced in Çankırı province by coating male (goat) or lamb meat with a sauce made from dried onions, cumin, red pepper, tomato paste, and salt, then frying it in butter and cooking it with water. It is served hot, usually accompanied by rice pilaf.The male or lamb meat used in the production of Çankırı Whole Meat is obtained from the foreleg, shank, neck, breast, and rib parts of lambs. In Çankırı, in the context of winter preparations made in past years, the meats used in the production of Çankırı Whole Meat were generally made from male meat. Due to the abundance of salt beds in the geographical region, the meats of males, which licked salt in the mountains and fed on thyme, were minced, roasted, and stored in tin cans. Lamb meat was used only when male meat was not available.The history of Çankırı Whole Meat dates back to ancient times. It holds a significant place in the culinary culture and traditions of Çankırı province. Therefore, it is associated with a geographical boundary. Production Method: The components and production method for making Çankırı Whole Meat for 4 people are provided below. - 2 kg male (goat) or lamb meat (obtained from the foreleg, shank, neck, breast, and rib parts) - 2 medium-sized onions - 12 g cumin - 6 g red pepper - 16 g tomato paste - 16 g salt - 40 g butter - 600 ml water The meats obtained from the foreleg, shank, neck, breast, and rib parts of the animals are divided into 8-10 pieces. A sauce is prepared by mixing finely chopped onions, salt, red pepper, cumin, and tomato paste in a bowl, and this sauce is spread over the meats. The meats are stacked in a pot and covered, then left to marinate in the refrigerator for 8-9 hours.In another pot, the melted butter is used to fry the meats until the water evaporates. Hot water is then added, and the dish is cooked until the meat becomes tender. Çankırı Whole Meat is served hot, typically with rice pilaf.