Cubuk Homacasi Description and Distinctive Features of the Product: Çubuk Homaçası is a juicy meat dish made from beef, marrow leg bone, water, and salt. The meats are seared in clarified butter. The meat used in Çubuk Homaçası is selected from the thigh and shank sections of the beef and is cooked for 7-8 hours. The use of marrow bone during cooking is a distinctive feature of the dish. Çubuk Homaçası has a long history, holding significant importance in the culinary culture along geographical boundaries. It is often featured in wedding feasts and special event meals. For these reasons, there is a strong connection between the dish and its geographical origin. Preparation of Çubuk Homaçası: The meat used in the production of Çubuk Homaçası is sourced from large cattle raised within the geographical region. Beef is cut into pieces approximately 10-15 cm in size. The two sides of the meat are seared in clarified butter for 1-2 minutes by turning them with a spoon. After searing, the meats are placed on a food-grade cloth or fabric to drain the excess oil and blood. At the bottom of the pot where the dish will be cooked, pieces of leg bones are arranged. The seared meats are placed on top of the bones, and boiled water is added to the pot along with salt and red pepper, reaching the same level as the meats. Once the water starts boiling, the pot is tightly covered to prevent air from entering, and it is left to cook for approximately 7-8 hours. During boiling, the marrow from the bones placed at the bottom of the pot emerges, and the dish cooks along with the marrow.Çubuk Homaçası is served by placing the meats on a plate with the marrow-infused broth. Optionally, clarified butter can be poured on top.