Merzifon Keskegi Description and Distinguishing Features of Merzifon Keşkeği: Merzifon Keşkeği is generally a delicious dish served on festive mornings, at weddings, and to special guests. Its distinguishing features include its nourishing and filling qualities, ease of digestion, and the lingering taste that remains on the palate. Particularly, it is prepared by cooking large livestock meat, chickpeas, and whole wheat for approximately twelve hours over a wood fire in stone ovens. The ingredients are pounded and mashed into a porridge-like consistency with the help of a wooden spoon (çömçe) inside clay pots. The distinctive touch is added by serving it hot with a sauce made of clarified butter and tomato paste. Production Method: The ingredients used in the preparation of Merzifon Keşkeği are as follows: 1,800 grams of whole wheat suitable for ashura, 0.20 grams of chickpeas, 2.5 – 3 liters of water, 500 grams of lean and large-boned (rib bone) beef or lamb, 2 tablespoons of salt, 2 tablespoons of butter, and 2 tablespoons of tomato paste. Firstly, the clay pot in which Keşkeği will be cooked is washed and cleaned, and a light layer of oil is applied to prevent sticking. The 1,800 grams of whole wheat suitable for ashura are separated from their outer husks and thoroughly cleaned. The cleaned whole wheat is washed once with plenty of water and drained. Then, 0.20 grams of chickpeas are washed and left to drain. The 500 grams of meat are washed, and the veins and nerves are removed. The ingredients are now ready. As mentioned, the inside of our pot is lightly oiled, and first, 0.20 grams of chickpeas are placed at the bottom, followed by the entire 1,800 grams of whole wheat suitable for ashura. The pot is halfway filled. The center of the chickpeas and whole wheat suitable for ashura in the pot is opened, and the cleaned meats with removed veins and nerves are placed, closing the surroundings with the whole wheat and chickpeas in the pot. Immediately after this process, 2.5-3 liters of water are added, and on top of it, 2 tablespoons of salt and 1 tablespoon of butter are placed to complete the process. The mouth of the pot is tightly sealed with foil to prevent air from entering, and it is gently shaken to ensure that the water reaches the entire pot. If the water is insufficient, more water is added. When Keşkek is ready to be cooked, it is placed into the extinguished fire and ash inside a stone oven, especially in the embers after the bread is baked, with support placed around it to prevent it from falling. If the embers go out, the fire is supported with wood. During this time, all the ingredients boil and melt. At the end of the twelve hours, Keşkek is removed from the oven and left to rest for 10-15 minutes. Afterward, with the lid opened, the bones of the meat are immediately removed before it cools. Then, using a wooden spoon (çömçe) and wrist strength, the edges of the pot are pounded to crush (pound) the entire mixture. The ingredients take on a porridge-like consistency. It is left to rest again for 5-10 minutes.