Adapazari Keskek With Darts Product Description and Distinguishing Features: Adapazarı Dartılı Keşkek is a traditional dish that is typically prepared and served during special events such as weddings, circumcision ceremonies, and festive holidays. What makes this dish unique is that it is made with chicken meat, accompanied by a special sauce known as "dartı", which is crafted from clarified butter, red pepper, and black pepper—ingredients that are characteristic of the Adapazarı region. Production Method: The ingredients required to prepare Adapazarı Dartılı Keşkek include 6-7 liters of milk, 1 whole chicken, ½ cup of coarse wheat (commonly used in making ashura), 1 medium-sized onion, ½ teaspoon of salt, 3.5 liters of water, 2 tablespoons of butter, a pinch of black pepper, and a pinch of red pepper. Making Dartı (Sauce): Begin by allowing 6-7 liters of milk to rest for 1.5 to 3 hours before boiling it. During this time, a layer of fat will form on the milk's surface. This fat is carefully removed and transferred to a pot. The pot with the slightly fatty layer is then heated over low flame until it turns a rich red color. As it heats, the dartı sauce thickens and small pores (craters) start to form on its surface. Once the sauce has turned red and these pores are visible, it is removed from the heat. The dartı is poured into a container to cool and solidify. The fat rises to the top while the sediment settles at the bottom. This substance, now known as dartı, is essential in the preparation of Adapazarı Keşkek. Making Adapazarı Dartılı Keşkek: To prepare Adapazarı Dartılı Keşkek, begin by preparing 0.5 kilograms of crushed white wheat, with the kernels removed. Approximately 10-12 hours before starting the preparation, the wheat should be washed, soaked, and left to swell. The following day, a whole chicken is boiled in water for about 1.5 hours, or until the meat becomes tender. After boiling, the chicken is removed from the pot. Meanwhile, the soaked wheat is added to the chicken broth from the previous night. The mixture is brought to a boil, stirring occasionally with a wooden spoon 1-2 times. If the water level is too low, additional water is added to ensure the wheat is fully covered, along with ½ teaspoon of salt. The chicken is then separated from its bones while still warm. The meat is shredded into small matchstick-sized pieces and added to the boiling wheat. The ingredients are mashed with a wooden spoon to combine the wheat and chicken. Once the mixture thickens, it is transferred to a serving plate. In a separate pan, butter is melted. The prepared dartı, red pepper, and black pepper are added to the melted butter. This mixture is poured over the prepared keşkek and served hot.