Boiler Roasted Description and Distinctive Features of the Product: Kazan Kavurması is a tender dish made from beef, dried onions, solid fat, and salt. It is prepared without any additives, including spices. The serving size is 150 grams. The meat used to prepare Kazan Kavurması is sourced from the shoulder of a cow aged 1.5 to 2 years, with tendons and excess fat removed. The meat is not subjected to any shock or marination process during preparation. The solid fat used can be butter, margarine, or fat derived from boiling bone broth. Kazan Kavurması has a rich history and holds great significance in the culinary traditions of the Kahramankazan district, making it closely tied to its geographical origin. Production Method: The meat used for Kazan Kavurması is sourced from 1.5 to 2-year-old cattle raised within the geographical boundaries, where various wheat types such as darıcan, yuvarlık buğday otu, ayrık, yabani kamış, yabani yulaf, as well as different varieties of clover, yellow stone clover, korunga, mürdümük, and wild pea are grown. The boneless meat, obtained from the shoulder of the cow, is stored in the refrigerator at a temperature between 0°C and 4°C for 1-2 days to rest. After this period, tendons and excess fat are removed from the meat, and no shock or marinating process is used. Kazan Kavurması is made with 8-10% dry onions and 8-10% solid fat. The fat used in its preparation can be butter, margarine, or fat derived from boiling bone broth. The standard portion size is 150 grams, with a salt content of 5-10 grams per portion. The diced meat, dry onions, and solid fat are placed into a pot. The mixture is stirred every 1-2 minutes with a wooden spoon suitable for food contact and cooked on low heat for 3-4 hours. The cooking process occurs slowly in its own juices, and no additives or spices are used. No water is added during the cooking process, and the juice from the roasting is retained. Since the cooking time influences the tenderness of the meat, careful attention is required. After cooking, Kazan Kavurması is allowed to rest for about 30 minutes before being served hot.