Suhut Keskegi Description and Distinguishing Features of the Product: Şuhut, located in the easternmost part of the Aegean region and south of Afyon, is situated on the transitional terrain connecting Western Anatolia to Central Anatolia. The traditional dish of the region, keşkek, is consumed during special occasions such as birth, military send-off, wedding, celebration, festival, pilgrimage send-off, vow, charity, and gatherings, as well as in every meal of the day. Şuhut keşkek stands out from other keşkeks with its regional sourcing of raw materials, preparation of components, cooking, and presentation methods. Peeled and washed wheat is referred to as "goce." Şuhut keşkek is traditionally made from goce, a wheat variety grown in the region, and chickpeas grown locally. The primary economic activity in the region is cattle breeding. In Şuhut keşkek, specific parts of cattle raised in the region are used, particularly the back part near the tail, known as "zıpkın" locally. Zıpkın meat is preferred from the back part near the tail because it has a high-quality texture with thin and dense fat tissue. The bone of zıpkın is the most marrow-rich part of the animal, contributing to the consistency of keşkek. Additionally, an equal amount of boneless red meat is added. The meat and boneless meat of cattle raised naturally in the region's pastures give Şuhut keşkek its traditional taste. Another major feature that distinguishes Şuhut keşkek from other keşkeks is that it is cooked in an unglazed clay pot in a stone oven heated with wood fire. Although such clay pots have been used by humans for 5000 years, they are now on the verge of being forgotten, giving way to glazed clay pots for their convenience. However, in the region, there are active pottery masters due to the high demand. The traditional stone oven consists of oven stone, oven base stone, oven well, hell, layers between hell and oven base, curved ceiling, and chimney sections. Skilled artisans make these ovens, passing down the tradition and training apprentices. The construction of stone ovens requires skill, and the bakers who use them are masters in their own right.The oven temperature is monitored in a controlled manner before and during the baking process. While modern stone ovens may have temperature indicators, the masters determine the baking temperature based on their experience. Keşkek is placed in the oven, where bread, pide, and poppyseed rolls are also baked during the day, in the late afternoon and cooked for 12-15 hours. The long cooking time allows keşkek to become easily digestible and turn into an aromatic product. The clay pot warms up with the heat of the oven, ensuring that all ingredients are evenly cooked. Before the initial use, clay pots are greased, left to stand in the stone oven overnight, and on the second night, bone broth is boiled in the pot to create a natural protective layer. Another element enhancing the fragrance and flavor of Şuhut keşkek is the type of wood used in the stone oven, namely oak, hornbeam, and alder. Additionally, Şuhut keşkek uses Afyon Clotted Cream. Afyon Clotted Cream is a natural and regional product with geographical indication registration. After the keşkek is taken out of the stone oven and the bones are removed, Afyon Clotted Cream is added before the mixing (beating) process. The dark and oily essence of the cream enhances the autonomy of Şuhut keşkek, while the abundant protein and calcium content increases its quality. In the final stage, Şuhut keşkek is subjected to a beating (mixing) process for 30 to 40 minutes until the meat becomes fibrous. The beating is done continuously with a wooden beater. The beating continues until all components are blended. When Şuhut keşkek reaches the desired consistency, the beating process is completed.