Igdir Bozbas Dinner Description and Distinctive Features of the Product: Iğdır Bozbaş Dish is a hearty legume-based meal made with chickpeas, lamb shank, saffron (turmeric), onions, and tomatoes, notable for its unique preparation and serving style. The dish’s distinctiveness comes from using the local 'azkan' variety of chickpeas, traditionally grown in small amounts in the region, and the "incik" cut, which is the section between the lamb’s shin and hock, sourced from Mor Karaman breed sheep raised in a natural environment. Cooked slowly in a stone oven for about six hours, the dish develops its special flavors. It is baked in small individual ladles and served directly in them as single servings. The chickpea variety used in Iğdır Bozbaş Dish is characterized by its beige color and round shape. Thanks to its native geographical origin, it is highly resistant to both drought and heavy rainfall. This chickpea has excellent cooking properties and a remarkable ability to absorb water and swell. The lamb chosen for the dish is typically between one and two years old. Historically, the cooking was done in clay pots with handles made from earth, but today it is prepared in chrome or enamel ladles. The traditional preparation technique is unique to the region and demands expertise, highlighting the deep connection between the dish and its place of origin. Production Method: Ingredients: - 50g chickpeas - 250g lamb shin meat - 10g cooking tail fat - 4g saffron (turmeric) - 1 slice of tomato - 1 medium onion Cooking Method: The meat and chickpeas, which have been soaked in water the day before, are cooked separately in a pressure cooker for 1.5 hours and 30 minutes, respectively. The boiled chickpeas, cooked meat, tail fat, and onions are placed into ladles, then covered with the broth from the boiled meat, and seasoned with turmeric. Traditionally, small clay containers with handles, similar to cups, are used during cooking. The ladles are then baked in a stone oven for 6 hours. About ten minutes before finishing, the dish is topped with slices of tomato. Serving Style: The dish is presented individually with one ladle, an empty hollow bowl, lavash, onions, and salad. To eat, lavash is torn into pieces and placed into the hollow bowl, then the broth from the ladle is poured over the bread.