Akyurt Homacasi Product Description and Distinctive Features: Akyurt Homaça is a traditional dish prepared with marrow-rich meat, water, and salt. During the cooking process, the meat is sautéed in butter to enhance its flavor. Vegetables are not included in the recipe, and spices may be added based on personal taste. Akyurt Homaça has a deep-rooted history and plays an important role in the culinary heritage of its geographical area. It is commonly served at wedding feasts and during special gatherings. In the butcher shops of the Akyurt district, meat is specifically prepared and sold for making this dish. As a result, it is closely linked to the region through its widespread popularity and local gastronomic traditions. Production Method: The meat used in the preparation of Akyurt Homaça is obtained from large cattle that are raised within the local region. The ingredients and cooking process for making six servings of Akyurt Homaça are detailed below: Ingredients: - 4 kg marrow-in meat (from large cattle) - 3 liters of water - 2 teaspoons of salt - 150 g of butter The marrow-in meat is cut into fist-sized portions, keeping the bones intact. In a cooking pot, the butter is melted first, and then the meat is placed over the melted butter. The meat is lightly browned by stirring and turning it with a spoon. After browning the meat, it is transferred onto a clean cloth or placed in a tin-lined copper strainer to allow any remaining blood to drain out. Once drained, the meat is neatly arranged at the bottom of a cooking pot. Boiling water is poured in until the meat is fully submerged. Salt and optional spices are then added. The pot is covered and left to cook. For larger gatherings or celebrations, a full-grown animal is slaughtered, and the carcass meat is specifically prepared for Akyurt Homaça. After allowing the meat to rest for a short period, it is seared in large copper pans known locally as "tinç". The seared meat is then placed in strainers, covered with a heavy lid, and left overnight to let the blood drain completely. The following day, the meat is transferred into deep pots, and boiling water and salt are added. It is simmered for 3–4 hours over a wood fire or in large industrial stoves. Akyurt Homaça is traditionally served hot, with the meat separated from the bone and accompanied by its rich cooking broth. In the local tradition, it is common to dip bread into the flavorful liquid while enjoying the dish.