Amasya Keskegi Description and Distinguishing Features of the Product: Amasya Keşkeği is a traditional dish made with a combination of cracked wheat specifically prepared for keşkek, lamb meat, beef marrow bones, lamb tail fat, chickpeas, fenugreek, salt, and water. The dish is slow-cooked in a special vessel known as a "cab", strictly within the geographical boundaries of Amasya. It is baked in a stone oven using wood fire for a minimum of 12 hours to achieve its distinctive flavor and texture. Tomato paste is not used in the actual preparation of the dish; however, an optional sauce can be made by blending the rendered fat from the cooked keşkek with tomato paste and hot water. This sauce may be poured over the dish before serving for added flavor. In the preparation of Amasya Keşkeği, the ingredients are not mashed or ground; instead, they are placed whole into the cooking vessel. As a result, even after long hours of cooking, the individual elements remain visually identifiable. This dish has a rich historical background and plays an important role in the culinary traditions of Amasya province. It is a staple offering during significant events such as weddings and other celebrations, reinforcing its regional identity and local fame. Production Method: The production of Amasya Keşkeği involves the following components: - 1 kg cracked wheat for keşkek - 500 g lamb meat - 200 g beef bone marrow - 200 g lamb tail fat - 100 g chickpeas - 30 g fenugreek - 30 g tomato paste - 10 g salt - 4 liters of water The ingredients, including the cracked wheat, lamb meat, fenugreek, chickpeas, lamb tail fat, salt, bone marrow, and water, are added to the keşkek pot (also known as the cab) and covered with a lid. This pot is then placed into a stone oven heated by wood fire, where it cooks for at least 12 hours. Throughout the cooking process, fat rises to the surface of the keşkek. In a separate pan, this fat is combined with tomato paste and hot water to create a sauce for the dish. Amasya Keşkeği is usually served in a deep dish. Optionally, the sauce made from the fat and tomato paste can be poured over the keşkek just before serving.