Mengen Kedibatmaz Description and Distinguishing Features of the Product: Mengen Kedibatmaz is a dish made by cooking a dough composed of corn flour, wheat flour, and salt in boiling water, shaping it, and adding fried goose liver, chicken liver, walnuts, or keş (dried yogurt) on top.With a very soft texture, this dish can be easily swallowed without chewing. Mengen Ketibatmaz is often prepared during holidays and special occasions.Mengen Kedibatmaz has a long history and holds an important place in the culinary culture of the Mengen district. It has a production method specific to its geographical boundaries. Therefore, it is associated with the geographical region. Production Method: Ingredients for 6 servings of Mengen Kedibatmaz: - 240 g corn flour - 120 g wheat flour - 1200 ml water - 4 g salt - 40 g butter For the topping (optional), choose from 250 g goose/chicken liver, 150 g grated keş, or crushed walnuts. Instructions: 1. Mix corn flour and wheat flour. 2. Boil water in a pot. Add salt and the mixture of corn and wheat flour, stirring well to prevent lumps. Cook the resulting puree-like dough for approximately 8-10 minutes. 3. Preparation of the topping: Melted butter is mixed with your choice of diced goose or chicken liver, grated keş, or crushed walnuts and fried. Serving: 1. Half of the cooked dough is placed on a serving plate, shaped with a spoon. 2. Pour the topping over it. 3. Place the remaining half of the dough on top, repeating the same process once more. 4. Serve Mengen Kedibatmaz.