Bingol Cobantasi Roast Product Description and Distinctive Features: Kavurma is a traditional roast made from the bone-in meat of young goats aged between 1 and 2 years, which are raised on a diet of oak leaves. The preparation includes no additives other than water, salt, and the meat’s own fat. It can be enjoyed either hot or cold. Dating back to the 1700s, this dish has been a winter staple in nearly every household. The meat used comes from goats raised in the oak-rich forests of the area. Kavurma, crafted with skill and completely free of additives, is made using only the meat’s natural fat, salt, and water. Its commercial journey began along roadside stalls in the 1950s. By 2007, rising regional demand led producers to adopt cold-packaging methods, allowing the product to quickly establish a strong presence in the Turkish market. Production Method: MEAT: A free-range goat aged 1 to 2 years, nourished on oak leaves, is carefully selected. The meat, including the bones, is chopped into pieces about half the size of a finger. These pieces are then left to rest for 4 hours to drain any remaining blood. WATER: An amount of water equal to twice the volume of the meat is prepared. The meat pieces are placed into the water and cooked over a flame until the water fully evaporates, leaving the meat to simmer in its own fat. SALT: Natural rock salt is chosen and added to the mixture of meat and water. As the water comes to a boil, the salt infuses the meat, enriching its flavor. FAT: Fat that has been trimmed and finely chopped from the goat is rendered separately. Once the meat has absorbed most of the liquid, this melted fat is poured over, and the mixture is slow-cooked for 45 minutes on low heat in its own juices. HOT SERVICE: The freshly cooked kavurma is placed on a serving plate, which is then set atop another plate filled with hot water to maintain its warmth. COLD SERVICE: For cold service, the cooked kavurma and its fat are packed into containers, then sealed and stored after freezing for preservation.