Cankiri Whole Meat Product Description and Distinctive Features: Çankırı Whole Meat is a traditional dish from the Çankırı province, prepared by coating male (goat) or lamb meat with a flavorful sauce made from dried onions, cumin, red pepper, tomato paste, and salt. The meat is then fried in butter and cooked with water. It is typically served hot, often accompanied by a side of rice pilaf. The lamb or goat meat used in this dish is sourced from the foreleg, shank, neck, breast, and rib sections of the animal. In Çankırı, as part of winter preparations in earlier years, the meat used for making Çankırı Whole Meat was typically sourced from male animals. Due to the plentiful salt beds in the region, the meat from males that licked the salt from the mountains and grazed on thyme was minced, roasted, and preserved in tin cans. Lamb meat was only used when male meat was unavailable. The origins of Çankırı Whole Meat date back to ancient times, and it occupies an important place in the culinary heritage and traditions of Çankırı province. As a result, it is strongly tied to the region's geographical identity. Production Method: The ingredients and preparation method for making Çankırı Whole Meat for 4 servings are listed below: 2 kg male (goat) or lamb meat (cut from the foreleg, shank, neck, breast, and rib sections), 2 medium-sized onions, 12 g cumin, 6 g red pepper, 16 g tomato paste, 16 g salt, 40 g butter, and 600 ml water. The meat cut from the foreleg, shank, neck, breast, and rib parts of the animal is divided into 8-10 portions. In a separate bowl, a sauce is prepared by combining finely chopped onions, salt, red pepper, cumin, and tomato paste. This sauce is then evenly spread over the meat pieces. The meats are placed in a pot, covered, and left to marinate in the refrigerator for 8-9 hours. In another pot, butter is melted and used to fry the meat until the water evaporates. Then, hot water is added, and the dish is simmered until the meat becomes tender. Çankırı Whole Meat is served hot, usually accompanied by a side of rice pilaf.