kastamonu Simit Tiridi Product Description and Distinctive Features: Kastamonu Tiridi, also known as Kastamonu Simit Tiridi, is a unique dish specific to the Kastamonu region. It is prepared with a traditional sesame-free plain Kastamonu Simit soaked in bone broth and topped with garlic yogurt, sautéed minced meat, and optionally butter. The product, with its ingredients and sauces, has a taste similar to mantı (Turkish dumplings). The dish is made using the 435 registered geographical indication Kastamonu Simidi, which is a sesame-free plain simit unique to Kastamonu. This simit has a thick and crispy crust when fresh. As simits age and become stale, they are repurposed to create Kastamonu Tiridi. However, both fresh and stale Kastamonu Simidi can be used to prepare Kastamonu Tiridi.Traditionally, the dish is prepared using minced meat obtained from large cattle raised in Kastamonu, butter from the milk of locally raised animals, and the geographical indication Taşköprü Garlic with registration number 135. Production Method: The materials used in production are listed below. Ingredients: - 6 pieces of Kastamonu Simidi (Approximately 110 g each) - 1000 ml bone broth (Obtained from the knee bone) - 1-2 cloves of Taşköprü Garlic - 50-60 g minced meat (From large cattle raised in Kastamonu) - Enough buffalo yogurt or solid, unsweetened cow yogurt to cover - 20-25 g butter obtained from the milk of animals raised in Kastamonu (Optional) - 4 g salt Preparation: 1. The knee bone obtained from large cattle is boiled in 3-4 pieces for 2-2.5 hours, and salt is added. 2. Kastamonu Simidi is torn by hand to thumb length. Hot bone broth is poured over the simit pieces. 3. The meat obtained from the back of large cattle in Kastamonu is finely chopped with a medium-sized cleaver or thin-cutting cleaver until it turns into minced meat along with its own fat. The minced meat is sautéed until it absorbs its own juice. 4. Taşköprü Garlic is crushed and mixed with buffalo yogurt or solid, unsweetened cow yogurt. 5. When preparing Kastamonu Tiridi, simits are only torn by hand into pieces. The torn simit pieces are placed in a copper pan or porcelain plate, and bone broth is poured over them. Bone broth is used only as much as the simits can soak, and excess bone broth is drained. 6. The soaked simits are topped with the yogurt mixture prepared with Taşköprü Garlic, and then the sautéed minced meat is added while still hot. 7. Optionally, melted butter heated in a copper frying pan is poured over the dish when it foams, and it is served.