Konuralp Pilaf With Yufka Product Description and Distinguishing Features: Yufkalı Konuralp Pilavı is produced using Konuralp Rice, which is registered with the geographical indication number 438. It contains boiled beef, chickpeas, and bone broth. After cooking, it is served hot with homemade yufka (thin Turkish flatbread) or thin lavash.Yufkalı Konuralp Pilavı, with its roots tracing back to the Ottoman period, holds a significant place in the culinary culture of Düzce province. It is especially served to guests on special occasions such as weddings and religious holidays. The production method specific to the geographical region requires skill and expertise, establishing a connection between the geographical boundary and its reputation. Production Method: Ingredients: - 8 cups of Konuralp Rice - 1 kg of bones (for 6 cups of bone broth) - 1 kg of diced beef (previously boiled and shredded) - ½ kg of chickpeas (previously boiled) - ½ cup of vegetable oil - 1 teaspoon of black pepper - 1 tablespoon of salt - 2 tablespoons of pickling salt - 6 cups of water Instructions: The night before making Yufkalı Konuralp Pilavı, bones are thoroughly washed and soaked in cold water until the next day. The bones are placed in a pot with enough water to cover them and boiled until the marrow comes out. The boiling process takes 1-1.5 hours in a pressure cooker or 3-4 hours in a regular pot. A clean cheesecloth is placed over a sieve, and the bone broth is strained into a bowl to remove any impurities. 8 cups of Konuralp Rice are soaked in lukewarm water with 2 tablespoons of pickling salt for 1-2 hours. To prevent the rice from breaking, it is rinsed thoroughly with cold water without touching it directly. The strained bone broth is brought to a boil by adding 6 cups of water. Once boiling, previously boiled chickpeas, shredded diced meat, salt, and black pepper are added. The soaked rice is then added, and it is cooked over low heat for 10-15 minutes until the water is absorbed. The pilaf is removed from heat, stirred slowly from the inside out using a spoon, and left to steam for 30 minutes. During the steaming process, the pilaf pot is wrapped in a tablecloth. Homemade yufka or thin lavash is soaked in warm water and wrapped in a tablecloth to stay soft until serving. The steamed pilaf is transferred to a tray, topped with yufka or thin lavash, and served.