Wedding Pilaf With Konya Meat Product Description and Distinguishing Features: The product is mainly composed of a meal and presentation served to guests during wedding ceremonies or other celebratory events.Distinctive Features Specific to the Region: The distinctive features of Konya Meaty Wedding Pilaf and its presentation are derived from the ingredients used, the preparation method, and the style of presentation that are unique to Konya. Production Method: Ingredients: Rice for pilaf (Baldo, Osmancık, or Java), butter (Konya butter), chickpeas, baking soda, dried currants (coriander), large cattle bone broth, currants, fresh veal or beef diced meat, meat's own fat, salt, water, basin (preferably tinned copper basin), oak or pine branch wood, yogurt soup, semolina halva, okra soup made from flower okra, zerde, and fruit juice. Preparation of Pilaf: Rinse the rice in lukewarm water for 45-60 minutes. Then wash it 4-5 times with cold water and drain. Baking soda is added to it for boiling to remove chickpea shells. After the shells of the chickpeas are removed, they are cooled under cold water, rubbed, and separated into two. Rice is mixed with melted butter in a tinned copper basin, and the rice is stirred with a spatula before it is fully roasted. While roasting the rice, salt, chickpeas, and dried currants are added in sequence and continue to stir. When the rice reaches two fingers above, cattle bone broth obtained by boiling the bone is added. The boiling rice is left to rest for about 30 minutes with the lid closed over a tinned copper basin containing wood with a smoldering firewood underneath, giving the pilaf a separate taste and a pleasant aroma. Preparation of Roasting: The fat of the meat is added to a tinned copper basin with firewood underneath, and it is stirred with a spatula. Diced meat is added to the slightly pinkish fat. The meat is cooked by occasionally stirring and letting it release its own juice, and when it dries, it is continued to be roasted with its own fat. The fat content of the meat should not exceed 15%. Water and salt are added to the meat during roasting, and it is cooked and softened over a slow-burning wood fire with the lid closed. After the added water is absorbed, the meat is slightly roasted again to bring it to the desired consistency. The tinned copper basin and the underlying wood fire provide a separate taste and a pleasant aroma to the roasting. Presentation: The cooked pilaf should be served hot in a boat-shaped plate with roasting on top. The pilaf is spread inside the serving plate, and the roasting is placed on top to cover it, allowing only a small amount of rice grains to be visible. This composition constitutes the main element of Konya meaty wedding pilaf. The presentation of Konya meaty wedding pilaf is made in the following order. After the yogurt soup (1), Konya Meaty Wedding Pilaf (2) is served. Then, the semolina halva (3) is served, followed by the okra soup (4). After that, for the second time, Konya meaty wedding pilaf is served along with zerde and fruit juice (5). Depending on the guests' requests, the meat pilaf service (6) is repeated. While the amount of pilaf on the serving plate may vary, the amount of roasting should not be less than 350 grams. Otherwise, the unique taste of pilaf and roasting that captures the palate specific to Konya cannot be achieved at the desired level. The presentation is made on a round table or table where guests eat from a common container.