Vehicle Akdene Goce Soup Product Description and Distinguishing Features: Araç Akdene Göce Soup is a soup made with göce (a type of cracked barley), yogurt, and butter. After preparation, it is served hot with a sauce made by pouring melted butter with added mint on top.The expression "akdene göce" in the name of the soup originates from the color of the grains obtained by breaking the barley used in the production of the soup. These grains are called "ak dane" within the geographical boundary. Göce is the crushed form of barley obtained by grinding the grain to the desired size in stone mills after being separated from the husk and sieved to remove foreign particles. The characteristics of the akdane göce used in the production of Araç Akdene Göce Soup are described below.The history of Araç Akdene Göce Soup dates back to ancient times. It holds significant importance in the culinary culture within the geographical boundary. Therefore, there is a strong connection between the geographical boundary and the reputation of this soup. Production Method: In the production of Araç Akdene Göce Soup, göce obtained from two-row malt domestic barley varieties grown in the Araç district is used. Despite having a yellowish husk, this barley variety has a white interior when cracked. Components of Araç Akdene Göce Soup: - 150 g akdene göce - 1 liter water - 180 g yogurt - 25 g butter - 15 g salt - 2 g dried mint Barley is passed through a barley sieve to remove stems, straw, and dust, and it is cleaned. It is washed twice in cold water in a pot and drained on strainers. It is spread on blankets (brandal) called "yaygı" and dried in the sun. Afterward, it is cracked, and the obtained akdene göces are passed through sieves to get them to a suitable size for the soup. They are stored in cloth bags in a cool place. Since the husk layer of barley is tightly bound to the inner endosperm layer, the washing process ensures the barley is cleaned before being crushed in the mill, and it also allows the husk layer to gain some crispness. After being crushed in the mill and passing through sieves, the husk layers can be separated into large pieces. The akdene göces to be used in the soup are washed, drained, and placed in the cooking pot. Water, yogurt, and salt are added, and the mixture is cooked over low heat until it thickens. The serving of Araç Akdene Göce Soup is done by pouring a sauce prepared by adding mint to melted butter over it, and it is served hot.