Emirdag Stew Description and Distinguishing Features of Emirdağ Güveci: Emirdağ Güveci is a meat dish cooked in a sealed clay pot, heated with wood fire in a stone oven. It is a dish consumed during special celebrations such as births, weddings, and holidays in the provinces of Afyonkarahisar and Eskişehir. Emirdağ Güveci is associated with a geographical region, establishing a connection with its reputation. Emirdağ Güveci is cooked in an unglazed clay pot. The main ingredient is lamb meat. In addition to meat, green peppers, eggplants, tomatoes, and garlic are used. The vegetable content makes up approximately 25% of the cooked dish. Garlic is used with its peels intact. Eggplant is preferably used. Compared to güvec dishes made in other regions, Emirdağ Güveci is a more liquid dish. If the tomato used in the dish does not provide enough liquid, controlled addition of water may be necessary. Emirdağ Güveci follows a two-stage cooking method involving the cooking of both meat and vegetables. Preparation Chunks of lamb meat, cut into large cubes, are placed in a casserole dish, and the lid is closed. It is cooked in a stone oven at a controlled temperature of 220-230°C for 1 to 1.5 hours. The control involves stirring the meat and, if needed, changing the position of the pot in the stone oven. After the meat is cooked, the addition of vegetables begins. Green peppers are cut into pieces about 3 cm in size, tomatoes are divided into approximately 8 pieces, and eggplants are peeled and cut into pieces about 3 cm in size. Garlic cloves are separated without peeling. Green pepper, eggplant, and tomatoes are added in sequence. Garlic cloves and salt are evenly distributed on top. After adding all the ingredients, the lid of the casserole is closed. It is cooked in a stone oven at a controlled temperature of 220-230°C for 45 minutes. During checks, the position of the pot in the oven is changed according to the cooking consistency of the casserole. In cases where the vegetable juice is insufficient, hot water can be added up to approximately 0.5 liters to achieve the desired consistency. If a browned top is desired, the lid of the casserole is left open for the last 15 minutes of baking. Emirdağ Güveci, ready for consumption, is served in portion-sized casserole dishes at sales points or on standard plates. Emirdağ Güveci is preferably packaged in various weights, ideally in clay casseroles or food-contact-safe packaging, and labeled. It can be sold in the category of chilled or frozen products. The shelf life may vary depending on the preferred packaging and packaging method. In the case of on-site prepared products, it is recommended to consume them on the day of production.