Igdir Bozbas Dinner Description and Distinctive Features of the Product: Iğdır Bozbaş Dish is a meaty legume dish prepared with chickpeas, lamb shank, saffron (turmeric), onions, and tomatoes, featuring a unique presentation and consumption style. In Iğdır Bozbaş Dish, the distinguishing features come from the use of 'azkan' chickpea variety, which has been cultivated in the region in small quantities since ancient times, and the utilization of the part between the lamb's shin and hock, called "incik," from Mor Karaman breed sheep raised in the natural environment. The dish is cooked in a stone oven for 6 hours, contributing to its distinctive characteristics. After baking in small ladles, the dish is served in the ladles as individual portions. The chickpea variety used in Iğdır Bozbaş Dish is beige-colored with round grains, resistant to drought and rain due to its geographical origin. It has a good cooking consistency and high swelling capacity. The lamb used should be over 1 year old but not exceeding 2 years. While in ancient times, the cooking process was carried out in clay cups with handles made of earth, nowadays, it is done in chrome or enamel ladles. The production method of Iğdır Bozbaş Dish is specific to the geographical region and requires skill, establishing a connection between the dish and the region. Production Method: Ingredients: - 50g chickpeas - 250g lamb shin meat - 10g cooking tail fat - 4g saffron (turmeric) - 1 slice of tomato - 1 medium-sized onion Cooking Process: Meat and chickpeas, soaked in water a day before, are boiled separately in a pressure cooker for 1.5 hours and 30 minutes, respectively. Boiled chickpeas, boiled meat, tail fat, and onions are filled into ladles, topped with the broth from boiled meat, and turmeric is added. During the cooking process, small portion-sized containers resembling cups made of clay and with handles are used. Ladles are baked in a stone oven for 6 hours. Ten minutes before the cooking process is complete, the dish is garnished with sliced tomatoes. Presentation of the Dish: The dish is served to an individual with one ladle, an empty hollow bowl, lavash, onions, and salad. The meal is consumed in the following order: Lavash is chopped into the hollow bowl, and the dish's broth from the ladle is poured over it.