Iskilip Stuffed Production Method: Iskilip Dolma, the regional dish of Iskilip, is prepared by experienced chefs and their apprentices who have dedicated years to this profession. The quantity of ingredients is determined based on the number of guests. The cooking technique for Iskilip Dolma is as follows: In a pot, water with coarse salt (unground salt) is boiled. After the water boils, it is taken off the heat and allowed to vent for a while with the lid open. After this process, rice is added, and the rice is allowed to rest for 1 hour. On the other hand, in a large copper pan, butter is placed, and previously chopped onions are sautéed in the butter until they become pink. After the sautéing process, cold water is added in a ratio of 1 measure of water for 1 measure of rice. The amount of water added to the pot should be well adjusted because the rice to be added should neither remain raw nor become mushy. The rice, soaked in salty water, is washed thoroughly 6-7 times to remove foreign particles and salt. After washing, it is added to the boiling water. The rice, cooked over high heat, is allowed to simmer over low heat until the water is absorbed. After the rice has absorbed the water, the pot is removed from the heat, covered with a cloth, and the rice is left to steam for one and a half hours. Occasionally stirring the rice ensures that it remains grainy. After the steaming period, the rice is washed specifically and placed in sacks called "cağ," which are wet. While the rice is cooking and steaming, butter, onions, salt, black pepper, and bone-in meat are placed in a specially made pot. The roasted meats should be roughly chopped to about 10 cm in size. Some water is added to this mixture. Once the meats are prepared in this way, a metal tripod called "üç ayak" (approximately 25 cm in height) is placed in the pot. A large copper tray with previously prepared cağs is placed on top of this elevation, and the top is covered, traditionally with another tray, but more recently with parchment paper. The perforated lid of the pot is also closed, and a dough made of flour and water is applied around the lid. (The dough applied around the lid serves the function of a pressure cooker gasket.) DISTINCTIVE FEATURES OF THE PRODUCT: The technical characteristics of Iskilip Dolma, also known as the palace dish in the region, can be listed as follows: the ingredients used, the preparation by experienced chefs who have dedicated years to this craft in Iskilip, the cooking technique, the method factor, and the serving etiquette. Human factor: The uniqueness of this dish arises from the expertise and skills demonstrated by master chefs who have dedicated years to their craft and have learned traditions and customs through apprenticeship with skilled chefs. These chefs, who have acquired this knowledge through the master-apprentice relationship, use the necessary tools and equipment to showcase their skills with years of experience. To be able to cook Iskilip Dolma, it is necessary to apprentice under a skilled master for at least 2 years. This period will be sufficient for apprentices to gain mastery. Method factor: The cooking style of Iskilip Dolma, the specific production of tools and equipment used in the cooking process, the presentation of the dish, and the tradition of making it during weddings have led to Iskilip becoming synonymous with the method factor. Production technique: Iskilip Dolma, the regional dish of Iskilip, is prepared by experienced chefs and their apprentices who have grown within the master-apprentice relationship dedicated to this craft for years. The quantity of ingredients is determined based on the number of guests.