Iskilip Stuffed Production Method: Iskilip Dolma, a traditional dish from the Iskilip region, is crafted by skilled chefs and their trainees who have honed their expertise over many years. The amount of ingredients used is adjusted according to the number of guests to be served. The method for cooking Iskilip Dolma is as follows: Water mixed with coarse salt (unrefined salt) is brought to a boil in a pot. Once boiling, the pot is removed from the heat and allowed to release steam with the lid left slightly open for a short time. Following this, rice is added and left to soak for one hour. Meanwhile, in a large copper pan, butter is heated, and finely chopped onions are sautéed until they turn a light pink color. After sautéing, cold water is added in a 1:1 ratio with the rice. The amount of water added must be carefully controlled so that the rice cooks properly, avoiding being either undercooked or overly soft. The rice, which has been soaking in salted water, is washed thoroughly 6 to 7 times to eliminate impurities and excess salt. After rinsing, the rice is placed into the boiling water. It is cooked on high heat and then simmered gently on low heat until the water is fully absorbed. When done, the pot is taken off the heat, covered with a cloth, and the rice is allowed to steam for one and a half hours. Stirring the rice occasionally helps keep the grains separate. Once the steaming finishes, the rice is carefully rinsed and packed into wet sacks called "cağ". While the rice is cooking and steaming, butter, onions, salt, black pepper, and bone-in meat are combined in a special pot. The roasted meat is roughly chopped into pieces approximately 10 cm in size. A small amount of water is added to this mixture. After preparing the meat, a metal tripod called "üç ayak" (about 25 cm tall) is placed inside the pot. A large copper tray holding the prepared cağ sacks is then positioned on top of the tripod. The pot is covered, traditionally with another tray but nowadays often with parchment paper. The pot’s perforated lid is closed, and a dough made from flour and water is applied around the edges to seal it, acting like a gasket similar to that of a pressure cooker. DISTINCTIVE FEATURES OF THE PRODUCT: The technical aspects of Iskilip Dolma, often referred to as the palace dish of the region, include the selection of ingredients, the preparation by skilled chefs who have devoted years to perfecting their art in Iskilip, the distinctive cooking method, the methodological approach, and the customary serving rituals. Human factor: The distinctiveness of this dish comes from the expertise and craftsmanship of master chefs who have spent years honing their skills and preserving traditions through apprenticeship under experienced cooks. These chefs, having gained their knowledge through close master-apprentice relationships, employ specialized tools and equipment, demonstrating their seasoned skills acquired over many years. To master the art of preparing Iskilip Dolma, one must apprentice with a skilled master for a minimum of two years, which is generally sufficient for gaining proficiency. Method factor: The unique cooking technique of Iskilip Dolma, the custom-made tools and utensils used during preparation, the elegant presentation of the dish, and its traditional role in wedding ceremonies have all contributed to Iskilip becoming closely associated with this methodological factor. Production technique: The preparation of Iskilip Dolma, a signature dish of the Iskilip region, is carried out by experienced chefs and their apprentices who have developed their skills through the longstanding master-apprentice tradition. The quantity of ingredients is carefully calculated based on the number of guests being served.