Iskilip Ramadan Keskegi Product Description and Distinctive Features: Iskilip Ramadan Keşkeği is a regional dish prepared by cooking cracked wheat and bone-in meat with tomatoes, onions, butter, and various spices in a clay pot in a stone oven for an extended period. Iskilip Ramadan Keşkeği is a special occasion meal eaten by families around the same table during Ramadan months. Traditionally consumed throughout the Ramadan month, visitors from other provinces come to the Iskilip district specifically for this regional dish. Iskilip Ramadan Keşkeği is also produced outside the Ramadan month. The history of Iskilip Ramadan Keşkeği dates back a long time. Within geographical boundaries, Ramadan keşkeği is cooked in special keşkek ovens located in neighborhoods. Clay pots containing the ingredients are left in the ovens early in the morning. After adding water to the pots, bakers place them in the wood-burning oven and let them cook for 8 hours. To prevent the keşkek pots from mixing, markings are made on the pots with non-erasable writing or non-burning materials. Iskilip Ramadan Keşkeği, with its red-orange color when cooked, is consumed hot. Since it is cooked slowly in a clay pot without direct exposure to wood fire, the ingredients do not lose their natural juices, resulting in a semi-fluid consistency that melts in the mouth. No additional sauce is used in Iskilip Ramadan Keşkeği. Production Method: In the production of Iskilip Ramadan Keşkeği, preference is given to cracked wheat obtained from wheat grown in Iskilip. Harvested wheat is washed, boiled in large pots, pounded in mortars, and processed into cracked wheat by removing the husk. Ingredients: - 359 g bone-in meat (beef or lamb) - 200 g cracked wheat - 1 onion - 1 tomato - 1 green pepper - 25 g tomato paste - 10 g butter - 5 g salt - 5 g black pepper - 5 g red pepper - 500 ml water Cooking Process: Iskilip Ramadan Keşkeği is cooked in a clay pot. Since the clay pot slowly radiates heat, Iskilip Ramadan Keşkeği, cooked over low heat for an extended period, retains its nutritional properties and natural juices. After thoroughly washing the cracked wheat in hot water, it is placed in the pot. On top of it, chopped onions, tomatoes, and peppers are added, followed by bone-in meat, tomato paste, butter, and spices. Water is added to the pots by the baker, and the pots are placed in a stone oven fueled by burning oak wood. The keşkeks are cooked for 8 hours in the oven with oak wood embers. Iskilip Ramadan Keşkeği is served hot without any additional sauce.