Kutahya Goose Tiridi Description and Distinguishing Features of the Product: Kütahya Kaz Tiridi is a dish produced in the Kütahya province by placing boiled goose meat on layers of dried yufka (thin Turkish flatbread) moistened with the broth. It is served hot in portions ranging from 350 to 400 grams. The dried yufka used in the production of Kütahya Kaz Tiridi is prepared with special purpose wheat flour, salt, and water, cooked on both sides on a griddle, and then dried. It can be stored in a cool and dry environment for up to 6 months. The goose meat used in the production of Kütahya Kaz Tiridi is obtained from geese slaughtered between November and February. Geese accumulate fat in their bodies to protect themselves from the cold, especially when it snows, making their meat oily. Therefore, the slaughter is performed between November and February. Since goose meat is already fatty, no additional fat is added to the dish. The goose meat can be preserved in the deep freezer and used throughout the year in the production of the dish. Kütahya Kaz Tiridi has a long history and holds a significant place in the culinary culture of Kütahya. It is a dish that is always served on special occasions and events, contributing to its recognition and association with the geographical region. Production Method: The goose meat used in the production of Kütahya Kaz Tiridi is obtained from geese raised within the geographical region and slaughtered between November and February. The goose meat can be preserved in the deep freezer and used throughout the year in the production of the dish. - 3.5-4.5 kg goose meat - 8-12 sheets of dried yufka - 500-600 ml water - 25-30 g salt Components for Yufka: - 1000-1150 g special purpose wheat flour - 500-600 ml water - 25-30 g salt Preparation of Yufka: Special purpose wheat flour, salt, and water are mixed and kneaded in a large bowl to obtain a moderately firm dough. The dough is allowed to rest for 5-10 minutes for homogenization. The rested dough is divided into 100-150-gram pieces. These pieces are lightly floured to prevent sticking and rolled out with a rolling pin into thin circles with a diameter of 50-55 cm. The rolled yufkas are cooked on both sides on griddles heated over wood fires for 4-5 minutes, then laid on a food-safe cloth to dry. The dried yufkas can be stored in a cool and dry environment for up to 6 months. Yufkas used in the production of Kütahya Kaz Tiridi are usually prepared in advance and stored. Preparation of the Dish: Goose meat is boiled with water and salt for about 1 hour. Dried yufkas are toasted in a 200°C oven until lightly browned, broken by hand into pieces of 4-6 cm in length, and placed in a tray. The broth from boiling the goose meat is poured over the toasted yufkas to moisten them, but attention is paid to ensure that the yufkas are neither too soft nor too dry. Since goose meat is already fatty, no additional fat is added. The cooked goose meat is separated from the bones, shredded, and evenly placed on top of the toasted yufkas in the tray. Optionally, the goose meat can be roasted in the oven for 15 minutes. Kütahya Kaz Tiridi, prepared in portions ranging from 350 to 400 grams, is served hot.