Ordu Stuffed Pan Product Description and Distinguishing Features: Ordu İçli Tava is a regional dish specific to the Ordu province, obtained by arranging cleaned and deboned anchovies in a way that covers the surface of a pan. The anchovies are layered with prepared inner pilaf placed on top, and then covered again with anchovies before being cooked. In the making of inner pilaf, rice, onions, dried grapes or raisins, pine nuts, parsley, black pepper, red pepper, and salt are used. The preparation of Ordu İçli Tava involves the use of large-sized anchovies (at least 9 cm) caught along the coasts of the Ordu province. The history of Ordu İçli Tava dates back to ancient times. It holds a significant place in the culinary culture of the Ordu province and is prepared in homes and restaurants. The production method and presentation require a skill specific to the geographical region, making Ordu İçli Tava associated with a geographical boundary due to its unique craftsmanship. Preparation of Ordu İçli Tava: To prepare the inner filling, diced onions are sautéed in vegetable oil until they become golden brown. Add the pine nuts and sauté until they change color slightly. Add the rice and continue sautéing. Then, add black pepper, red pepper, finely chopped parsley, raisins, and half a cup (100 ml) of water. Cover the pot and cook the inner pilaf until the water is absorbed, then let it rest for a while. Clean the anchovies, remove the bones, and fillet them. Small anchovies can be broken while filleting and removing the bones. It is easier to arrange and shape larger anchovies in the pan, so when making Ordu İçli Tava, larger anchovies are preferred. Stovetop Cooking: Cleaned and prepared anchovies are salted and coated in cornflour. Then, grease the base of a pan with a diameter of approximately 28-30 cm. Arrange the anchovies with their backs on the pan's surface, making sure they overlap halfway. If not arranged in this way, there may be gaps during cooking. Place anchovies vertically along the edges of the pan, with half of each anchovy outside the pan. Next, evenly distribute the prepared inner pilaf over the anchovies. Cover the pilaf with the overhanging anchovies along the edge of the pan. Fill the remaining open spaces on top of the pilaf with additional anchovies to completely cover the rice and give it a cake-like shape. Cook on low heat until the bottom surface of the anchovies turns golden brown, then flip the İçli Tava with a fish pan lid and cook the other side. Oven Cooking: Cleaned and prepared anchovies are salted. Grease the base of a pan with a diameter of approximately 28-30 cm. Arrange the anchovies with their backs on the pan's surface, making sure they overlap halfway. Place anchovies vertically along the edges of the pan, with half of each anchovy outside the pan. Evenly distribute the prepared inner pilaf over the anchovies. Cover the pilaf with the overhanging anchovies along the edge of the pan. Fill the remaining open spaces on top of the pilaf with additional anchovies to completely cover the rice and give it a cake-like shape. Bake in the oven at 180 degrees Celsius until the anchovies turn golden brown. Once Ordu İçli Tava is golden brown, invert it onto a serving dish and serve hot.