Cubuk Homacasi Description and Distinctive Features of the Product: Çubuk Homaçası is a flavorful and juicy meat dish prepared using beef, marrow leg bone, water, and salt. The meat is first seared in clarified butter to enhance its flavor. The cuts used for this dish are specifically chosen from the thigh and shank sections of the beef, which are cooked slowly for 7-8 hours. A key characteristic of this dish is the inclusion of marrow bone, which adds richness and depth to the flavor during the cooking process. Çubuk Homaçası boasts a rich history and plays an important role in the culinary traditions of the region. It is commonly served at wedding feasts and special occasions. Due to its significance, there is a deep-rooted connection between this dish and its geographical origin. Preparation of Çubuk Homaçası: The meat used in preparing Çubuk Homaçası is sourced from large cattle raised within the geographical region. The beef is cut into pieces approximately 10-15 cm in size. Both sides of the meat are seared in clarified butter for 1-2 minutes, turning them with a spoon. After searing, the meats are placed on a food-grade cloth or fabric to drain excess oil and blood. At the bottom of the pot where the dish will be cooked, pieces of leg bones are arranged. The seared meats are placed on top of the bones, and boiled water is added to the pot along with salt and red pepper, until the water level matches that of the meats. Once the water starts boiling, the pot is tightly covered to prevent air from entering, and it is left to cook for approximately 7-8 hours. During the boiling process, the marrow from the bones at the bottom of the pot rises to the surface, infusing the dish with flavor. Çubuk Homaçası is served by placing the meats on a plate, along with the marrow-infused broth. Optionally, clarified butter can be poured on top.