Nigde Pan Description and Distinctive Features of the Product: Niğde Tava is a dish made using diced lamb or sheep meat, tail fat, garlic, tomatoes, green bell peppers, salt, and red pepper. The meat used in its preparation is obtained from the leg or shoulder portions. Niğde Tava is cooked in stone ovens with wood fire in a tray and served hot.The history of Niğde Tava dates back to ancient times and holds significant importance in the culinary culture of the Niğde province. For these reasons, it is associated with a geographical region and has gained recognition. Production Method: Ingredients for making Niğde Tava for four people: - 1 kg lamb or sheep leg or shoulder meat - 100 g tail fat - 60 g garlic (2 heads) - 1 kg tomatoes - 0.5 kg green bell peppers - 15 g salt - 20 g red pepper Preparation: The leg or shoulder meat of lamb or sheep, rested for at least one day, is diced into large cubes, and tail fat obtained from the sheep is also diced. Tomatoes are cut into large cubes, green bell peppers are sliced into rings, and garlic is peeled and prepared as whole cloves.In a tray, layer the meat, garlic, peppers, tomatoes, and tail fat in order, creating a stacked arrangement. Sprinkle red pepper and salt over the layers, and the tray is ready to be placed in the oven. Niğde Tava is put into a stone oven heated with wood fire, reaching a temperature of 200°C. The tray is taken out of the oven approximately 10-15 minutes after being placed, once the tail fat has melted and the meat surfaces have turned pink. Stir lightly to ensure the bottom surfaces are browned. The tray is put back into the oven for another 10-15 minutes, then taken out and stirred once more. Finally, the tray is returned to the oven until the meat turns red. The total cooking time is approximately 35-45 minutes.Niğde Tava, when taken out of the oven, is especially served hot in the tray (optionally on individual plates) with warm flatbread.