Rabbit Stew Description and Distinguishing Features of the Product: Tavşanlı Güveci / Tavşanlı Göveci is a dish obtained by baking 2-year-old male goat meat or beef ribs and hind leg meat in a clay pot with a base sprinkled with salt, using a brick oven. Optionally, it can be produced using only meat, or after pre-cooking, tomatoes, peppers, black pepper, red pepper, bone broth, and tomato paste can be added.The pot in which Tavşanlı Güveci / Tavşanlı Göveci is cooked is a pot made by molding clay mud into various shapes and processing it through various treatments before being baked. The inner surface of the baked cooking pot is coated with a food-safe varnish (film). Before first use, the surface of the pot is greased with internal fat and tempered at 110-120℃ for 1-2 hours. The oven in which Tavşanlı Güveci / Tavşanlı Göveci is cooked has its entire bottom and inner surfaces covered with firebricks. The base has a width of 2-2.25 meters, is semi-conical, and has a height of 115-125 cm. The lower surface of the firebrick base is insulated with glass wool or glass pieces.The history of Tavşanlı Güveci / Tavşanlı Göveci dates back to ancient times and holds a significant place in the culinary culture of the Tavşanlı district. For these reasons, there is a geographical association with the fame of Tavşanlı Güveci / Tavşanlı Göveci. Production Method: In the early hours of the day, knot-free oak wood is burned to prepare the clay pot oven. Within 1 hour, the oak wood burns to become embers, and the embers are moved towards the left side of the clay pot oven. The oven is made of firebricks, and before laying the base firebricks, it is covered with glass pieces to create a structure that can retain heat. The inner cut of the oven is hemispherical, with the highest point being around 115-125 cm. The oven is specifically prepared for baking in the clay pot. Since Tavşanlı Güveci / Tavşanlı Göveci is cooked at a controlled temperature for a long time, the dome part of the oven is kept high. The fire is lit in the middle of the oven, and ash and embers are placed on the right side. When the oven is heated, the clay pots are placed on the right side of the oven. Ash and embers are placed on the other side.Before starting the meat preparation process, salt is added to the inside of the clay pot. In the production of Tavşanlı Güveci / Tavşanlı Göveci, 2-year-old male goat meat or beef raised within a geographical boundary is used. If the male goat weighs 20-25 kg, every part of the carcass is used. Beef is obtained from the front leg and neck sections of the carcass. Of 2 kg of meat, 1700 grams are lean meat, and 300 grams are internal fat.Bone-in or boneless meat can be used in making Tavşanlı Güveci / Tavşanlı Göveci. The bone-in goat meat is cut into pieces of 5-7 cm (100-130 g), placed in the clay pot with salt at the bottom, and pre-cooked for 40 minutes. After 40 minutes, the clay pot is removed, and tomatoes, peppers, black pepper, red pepper, bone broth, and pepper paste are added. The top of the clay pot is wrapped with foil, placed back in the oven, and baked for about 3 hours. During this time, the oven door is never opened. Depending on the characteristics of the meat used, the cooking time may vary, so after 3 hours, the Tavşanlı Güveci / Tavşanlı Göveci is checked for doneness, removed from the oven, and served hot.Since the oven remains hot until the next day, the bones of the slaughtered animal are placed in a container and kept in the oven overnight. The obtained bone broth can be used in the Tavşanlı Güveci / Tavşanlı Göveci produced the next day.