Aksehir Hersesi Description and Distinguishing Features of the Product: Akşehir Hersesi is a traditional dish made by simmering meat, bones, and cracked wheat over a wood fire for a long time. The meat used in this recipe can be either beef, dried lamb, or goat rib meat. Akşehir Hersesi has a rich history and is referred to as "herise" in the writings of Mevlâna Celaleddin-i Rumi, including works like 'Fihi Mâfih' and 'Mesnevi'. In the Mevlevi lodges of Konya during that time, it was known as "herse". This dish is an important part of Akşehir's culinary heritage and is closely linked to a specific geographical region. Production Method: Ingredients: - 1 kg cracked wheat - 1.5 to 2 kg pieces of beef / dried lamb or goat rib meat - 1 kg broken sheep bone - Salt - 1.5 to 2 liters of water In the preparation of Akşehir Hersesi, if dried meat is used, the meat from around the ribs of sheep or goats is salted with rock salt, then wrapped in cheesecloth to dry under the sun. If dried meat is not available, beef is used instead. The cracked wheat is thoroughly cleaned and soaked for 5-6 hours. In a large copper pot, the soaked wheat, meat, and bones are added, seasoned with salt, and covered with water. The pot is then placed in a wood-fired oven heated to 100°C and cooked for 8-10 hours, starting the night before. During the cooking process, the water level in the pot is occasionally checked and topped up if necessary. Akşehir Hersesi is served hot.