Kirsehir Zucchini Dish Description and Distinguishing Features of the Product: The primary ingredients of Kırşehir Süla Kabağı Yemeği (Kırşehir Bottle Gourd Dish) include bottle gourd (Lagenaria siceraria), bone-in lamb ribs, and grape juice. The bottle gourd utilized in this recipe should measure at least 40 cm in length, be 10-15 cm wide, and weigh a minimum of 2 kg. This dish has origins tracing back to ancient times and holds an important role in the culinary traditions of Kırşehir. The use of grape juice and bone-in lamb meat, combined with the unique preparation technique, ties the dish closely to its geographical roots. For these reasons, Kırşehir Süla Kabağı Yemeği is recognized as a specialty linked to its region. Production Method Ingredients for 4-6 servings of Kırşehir Süla Kabağı Yemeği include: 1 bottle gourd, 1 kg bone-in lamb ribs, 2 medium onions, 3 medium tomatoes, 2 green peppers, 1 kg sweet grape juice, 10-15 g salt, 2-5 g citric acid, and 200 ml water. The bottle gourd is cut into rings no wider than 4 cm, rubbed with salt to remove the seeds from the center, then rinsed thoroughly and drained using a sieve. Chopped onions, tomatoes, and peppers are combined with the lamb ribs. Half of this mixture is layered at the bottom of the pot, followed by half of the bottle gourd slices. The remaining meat and vegetable mixture is added over the gourds, then topped with the remaining gourd slices which are pressed down by hand. Salt and citric acid are sprinkled evenly on top. Fresh grape juice is extracted and combined with water, then poured gently over the layers. The dish is cooked slowly over low heat for about 1 hour and served hot.