Ankara Pan Product Description and Distinctive Features: Ankara Tava is a traditional rice dish made using the front foreleg and rib meats of sheep and lambs raised in the districts of Çubuk, Beypazarı, Kalecik, Polatlı, and Haymana within the Ankara province, renowned for its unique flora. Production Method: In the preparation of Ankara Tava, undesirable elements such as fat, nerves, and blood vessels from the front foreleg and rib meats of sheep and lambs raised in the districts of Çubuk, Beypazarı, Kalecik, Polatlı, and Haymana in Ankara are carefully cleaned and cut into appropriately sized pieces. After the cutting process, the meat must rest for 2 to 4 days at a temperature of 4ºC. No marinade is applied during this period. For Ankara Tava, a salt percentage of 1.0-1.5% is added to the meat, with no additional spices included. The meat, arranged in a single layer in a leaded copper pan, weighs 200 grams per portion, totaling 1200 grams. It is then baked in a stone oven at temperatures between 200-250ºC for 6 hours, using oak, beech, and chestnut wood. The copper pan used for cooking should be 5 cm high and 50 cm in diameter, and it must be tinned in accordance with the Turkish Food Codex Food Contact Materials and Articles Regulation. For the rice of Ankara Tava, 3 kg of rice, adhering to the Turkish Food Codex Rice Communiqué, is thoroughly cleaned. In a separate copper pan, which is 5 cm in height and 50 cm in diameter, tinned in compliance with the Turkish Food Codex Food Contact Materials and Articles Regulation, 250 grams of butter is added. Then, 6 kg of pre-cooked meat broth (with a ratio of 1 part rice to 2 parts meat broth) is poured into the pan. After seasoning with 1.0-1.5% salt, the mixture is baked in a stone oven at a temperature of 200-250ºC, using oak, beech, and chestnut wood for 25 minutes. Ankara Tava is served with 200 grams of meat placed on top of 300 grams of rice per portion, in a covered copper plate, also tinned in compliance with the Turkish Food Codex Food Contact Materials and Articles Regulation.