Devrekani Hindi Banduma Product Description and Distinguishing Features: Devrekani Hindi Banduması is a dish that requires regional expertise to prepare, made by cooking locally raised turkeys, using both their meat and broth, along with dried yufka (thin flatbread) and walnuts. The preparation and serving methods are distinctive to the region, and Banduma is traditionally eaten as a pre-dawn meal during the month of Ramadan. For the past half-century, black breed turkeys have been traditionally raised in the district of Devrekani. Devrekani Hindi Banduması is made using turkeys from this black breed, typically aged between 8-12 months. A month before slaughter, the turkeys are moved from their free-range environment to a controlled setting, which enhances both the quantity and flavor of the turkey meat. The turkey is cooked for an extended period, allowing the fat to melt, infusing the broth with its flavor, which is then used to moisten the dried yufkas, giving the dish its unique taste. Production Method: After the turkey is slaughtered, the feathers are removed, and the interior is cleaned. The feet and head are detached. Depending on the turkey's size, it is boiled in a pot with enough water to fully submerge it, with salt added to taste, until completely cooked. The cooked turkey meat is then separated from the bones and shredded into large pieces. These shredded turkey pieces are seasoned with black pepper. The yufkas used for Devrekani Hindi Banduması are made without yeast, using a simple mixture of flour, water, and salt. The resulting yufkas are cooked on both sides on a griddle. Once cooked, the yufkas are rolled, cut, and arranged in a tray, where they are soaked in the prepared turkey broth. Pieces of turkey meat and crushed walnuts are placed on top of the yufkas in the tray. Additional turkey broth is poured over, and the dish is cooked on the stove until the bottom is browned. Once taken off the heat, melted butter is poured over it to prepare it for serving.