kastamonu Simit Tiridi Product Description and Distinctive Features: Kastamonu Tiridi, also called Kastamonu Simit Tiridi, is a distinctive specialty from the Kastamonu region. This dish is made using traditional plain Kastamonu Simit without sesame, soaked in rich bone broth, and garnished with garlic yogurt, sautéed minced meat, and optionally a drizzle of butter. With its combination of ingredients and sauces, the flavor closely resembles that of mantı (Turkish dumplings). The dish is made using the Kastamonu Simidi, which holds the 435 registered geographical indication and is a sesame-free plain simit unique to the Kastamonu region. When fresh, this simit features a thick, crunchy crust. As the simit becomes stale, it is traditionally reused to prepare Kastamonu Tiridi, although both fresh and stale simits can be used in the recipe. Traditionally, the dish includes minced meat from large cattle raised locally in Kastamonu, butter produced from the milk of regionally farmed animals, and the Taşköprü Garlic, which is registered under geographical indication number 135. Production Method: Ingredients used in the preparation are as follows: - 6 pieces of Kastamonu Simidi (each weighing approximately 110 g) - 1000 ml of bone broth (prepared from knee bones) - 1-2 cloves of Taşköprü Garlic - 50-60 g of minced meat (sourced from large cattle raised in Kastamonu) - Sufficient buffalo yogurt or firm, unsweetened cow yogurt to cover - 20-25 g of butter from the milk of locally raised animals in Kastamonu (optional) - 4 g of salt Preparation steps: 1. Knee bones from large cattle are boiled in 3-4 pieces for 2 to 2.5 hours, with salt added during boiling. 2. The Kastamonu Simidi is torn by hand into pieces about the length of a thumb. Hot bone broth is then poured over these simit pieces. 3. Meat from the back of large cattle in Kastamonu is finely chopped using a medium or thin cleaver, including its own fat, until it becomes minced meat. The minced meat is sautéed until it releases and absorbs its own juices. 4. Taşköprü Garlic is crushed and mixed thoroughly with buffalo yogurt or firm, unsweetened cow yogurt. 5. When assembling Kastamonu Tiridi, the simit is torn only by hand. The torn simit pieces are placed into a copper pan or porcelain dish, then bone broth is poured over just enough to soak the simit; any excess broth is drained. 6. The soaked simit is layered with the garlic-yogurt mixture, followed by the hot sautéed minced meat. 7. Optionally, melted butter heated in a copper pan is poured over the dish while foaming, and then it is served.