Dedebag Keskegi Description and Distinctive Features of the Product: Dedebağ Keşkeği / Karacasu Keşkeği is a dish specific to the region, prepared for centuries in the Dedebağ Plateau, named after a historical figure. This dish, known by the same name, is made in honor of Dedebağ, a benevolent individual whose grave is located on the plateau. It originated from the generosity of Dedebağ, a shepherd by trade and a historical figure, who used to personally prepare and serve it to caravans passing through the region, as well as to the poor and orphaned. After his passing, the tradition of making and serving this dish continued through the collaborative efforts of his relatives and the local community, becoming a significant tradition in the region. The community collaborates in the procurement of ingredients and the preparation of Keşkek. Dedebağ Keşkeği / Karacasu Keşkeği has been made for seven centuries in the Dedebağ Plateau, where Dedebağ's grave is also located. The official name of the plateau in official records is Dedebağ. The organization known as "Dedebağ Keşkek Hayrı" takes place annually in the last week of August in the Dedebağ Plateau of Karacasu district. The production involves the use of carcass meat obtained from young male goats (bucks). Typically, bucks weighing around 20 kg are preferred, and only their meat is used in Dedebağ Keşkeği / Karacasu Keşkeği. The wheat used can be either "aşurelik" wheat or cracked wheat. Dedebağ Keşkeği / Karacasu Keşkeği is prepared using a method that requires a long time and expertise. The desired consistency is achieved when Keşkek is cooked to a paste-like texture, stretching like gum. The meat and wheat blend homogeneously and identically without being too watery. The meat from the male goats provides the unique flavor of Keşkek. Due to the general use of wood fires and copper cauldrons, it has a distinctive smoky flavor. Dedebağ Keşkeği / Karacasu Keşkeği is made using the same method and components as seven centuries ago, without the use of mechanical or electrical tools. The production method, involving the use of specific components and the pounding process, is the most important characteristic feature of Dedebağ Keşkeği / Karacasu Keşkeği. Production Method: Component List: Locally grown male goat meat, cracked wheat (aşurelik/yarma), water (preferably spring water from the region), and salt. Preparation of Keşkek: Dedebağ Keşkeği / Karacasu Keşkeği is made with male goat meat, cracked wheat, water, and salt. The measurement used is one-to-one for meat and wheat. For example, if 20 kg of meat is used, 20 kg of wheat is used. For 20 kg of meat, an average of 500 grams of salt is used. The preparation for making Keşkek begins a day in advance. The meat and wheat are first boiled separately in copper cauldrons. The bones, fat, and sinews of the boiled meat are cleaned by hand. The cleaned meat is then divided into smaller pieces, again by hand. All of these processes are done manually. The boiled and chopped meat and wheat are placed in the same cauldron, and salt is added. Wooden ladles or mallets made of food-contact-safe wood are used in making Keşkek. By pounding and stirring with flat wooden mallets in the cauldron over the fire, the ingredients are thoroughly melted, cooked, and homogenized. This process is called "keşkek dövme" (keşkek pounding). One of the distinctive features of Dedebağ Keşkeği / Karacasu Keşkeği is the pounding process involved in its preparation. Cooked for approximately seven hours and constantly stirred and pounded, Keşkek reaches a gum-like consistency. Traditionally prepared through collective collaboration, the strenuous process of pounding results in the wheat and meat blending and becoming ready for presentation. The longer and more vigorously Keşkek is pounded/mixed, the more flavorful it becomes. In colloquial terms, a well-pounded Keşkek is referred to as "sakız gibi keşkek" (Keşkek like gum). For the presentation of Dedebağ Keşkeği / Karacasu Keşkeği, a sauce known as tarator, made with fresh peppers, olive oil, and garlic, is commonly served alongside. Additionally, during serving, it is preferable to add melted butter mixed with red pepper powder on top.