Kirsehir Zucchini Dish Description and Distinguishing Features of the Product: The main components of Kırşehir Süla Kabağı Yemeği (Kırşehir Bottle Gourd Dish) are bottle gourd (Lagenaria siceraria), bone-in lamb ribs, and grape juice. The bottle gourd used in production should be at least 40 cm long, 10-15 cm wide, and weigh at least 2 kg. The history of Kırşehir Süla Kabağı Yemeği dates back to ancient times and holds a significant place in the culinary culture of Kırşehir. The use of grape juice and bone-in lamb meat in its production, along with the production method, is specific to the geographical region. For these reasons, Kırşehir Süla Kabağı Yemeği is associated with a geographical boundary. Production Method Ingredients for 4-6 servings of Kırşehir Süla Kabağı Yemeği: - 1 bottle gourd - 1 kg bone-in lamb ribs - 2 medium-sized onions - 3 medium-sized tomatoes - 2 green peppers - 1 kg juice of sweet grapes - 10-15 g salt - 2-5 g citric acid - 200 ml water The bottle gourd is sliced into rings with a maximum diameter of 4 cm, and salt is used to rub them, ensuring that the seeds in the middle are removed. They are thoroughly washed in water and drained in a sieve. Onions, tomatoes, and peppers are chopped and mixed with lamb meat. Half of this mixture is placed at the bottom of the pot, and half of the sliced gourds are added on top. On top of the gourds, the remaining mixture of onions, tomatoes, peppers, and meat is added. The remaining gourd slices are placed on top and pressed down manually. Salt and citric acid are sprinkled over the top. Grapes are squeezed to extract the juice. Grape juice and water are poured over the components by drizzling. The Kırşehir Süla Kabağı Yemeği is cooked over low heat for 1 hour and served hot.