Bor Sogurme Description and Distinctive Features of the Product: Bor Söğürmesi is a traditional meat dish that has been a staple in the Bor district for many years. It is made using the bone-in meat of the Akkaraman breed sheep, preferably from 6-9 month old male lambs raised in the Niğde plateaus. The meat is slow-cooked in stone ovens fueled by wood fire after the preparation process. What makes Bor Söğürmesi unique is its special cooking method, the quality of ingredients used, and its distinctive way of being served. Ingredients and Characteristics Used in Bor Söğürmesi Preparation: Meat: For Bor Söğürmesi, the ideal meat should be sourced from Akkaraman breed sheep raised in the Niğde plateaus, specifically from 6-9 month old male lambs. The meat must be allowed to rest for at least one day. The Akkaraman is a local sheep breed known for its fat-tailed structure, white wool, and black spots on the head, ears, and feet. This breed is commonly raised in the Central Anatolia Region. The bone-in meat from the back and rib areas is carefully processed by slicing into layers of 0.2-0.5 cm thickness. It is essential to create small channels using a knife or cleaver, approximately 0.5 cm apart, on the thinly sliced meat to ensure the tenderness of the cooked dish. Tail Fat: The tail fat from the sheep is an essential ingredient for preparing Bor Söğürmesi. Flatbread (Pide): The flatbread used to serve the Söğürme should be freshly baked and approximately 40-60 cm in diameter. Bor Söğürmesi is prepared for serving in four main stages: 1. Ingredient preparation 2. Arranging in metal trays 3. Cooking 4. Service Ingredient Preparation: The back/rib section of the meat is carefully separated from the carcass using a cleaver or knife, ensuring the piece is kept intact. This whole piece is then cut into triple or quadruple slices. Each slice is transformed into thin layers of 0.2-0.5 cm thickness. When removing the spinal parts, the rib extensions are softened by gently breaking them using the back side of the cleaver. The meaty sections are cut into thin layers and tenderized by tapping with the flat surface of the cleaver. Small channels are made in the thin slices of meat, approximately 0.5 cm apart, using a knife or cleaver. These channels are crucial as they allow the tail fat to penetrate the meat during cooking, making it tender. After preparing the slices, each one is salted individually. The tail fat is diced. Arranging in Trays: The process begins with arranging the peppers in the tray. The salted meat slices are then placed on top of the peppers, covering the tray completely. Next, the diced tail fat and some salt are sprinkled on top of the meat, preparing the tray for baking. Cooking: Bor Söğürmesi is placed in the same oven used for baking flatbread. It is cooked for 35-45 minutes in a wood-fired oven. Once the tail fats melt and the meat surface turns pink (usually after 10-15 minutes), the tray is taken out and the meat slices are flipped to allow the bottom surface to brown. The tray is then returned to the oven for another 10-15 minutes. Afterward, the meat is flipped again, and the tray is cooked for an additional 5-10 minutes until the meat surface turns red, signaling the end of the cooking process. Service: Once cooked, Bor Söğürmesi is served directly in the baking tray along with hot flatbread and raw onions.