Konuralp Pilaf With Yufka Product Description and Distinguishing Features: Yufkalı Konuralp Pilavı is prepared using Konuralp Rice, which is registered under the geographical indication number 438. The dish includes boiled beef, chickpeas, and bone broth. Once cooked, it is served hot alongside homemade yufka (a thin Turkish flatbread) or delicate lavash. Originating from the Ottoman era, Yufkalı Konuralp Pilavı holds an important place in the culinary heritage of Düzce province. It is traditionally offered to guests during special events such as weddings and religious celebrations. The unique production technique tied to this geographical region requires considerable skill and craftsmanship, linking the dish closely to its place of origin and its distinguished reputation. Production Method: Ingredients: - 8 cups of Konuralp Rice - 1 kg of bones (to prepare 6 cups of bone broth) - 1 kg of diced beef (boiled and shredded beforehand) - ½ kg of chickpeas (pre-cooked) - ½ cup of vegetable oil - 1 teaspoon of black pepper - 1 tablespoon of salt - 2 tablespoons of pickling salt - 6 cups of water Preparation: The night before preparing Yufkalı Konuralp Pilavı, the bones are carefully washed and soaked in cold water until the following day. They are then placed in a pot with enough water to cover them and boiled until the marrow is released. This boiling process takes about 1 to 1.5 hours in a pressure cooker or 3 to 4 hours in a regular pot. To remove impurities, the bone broth is strained through a sieve lined with a clean cheesecloth into a bowl. 8 cups of Konuralp Rice are soaked in lukewarm water mixed with 2 tablespoons of pickling salt for 1 to 2 hours. To avoid breaking the rice grains, they are rinsed gently with cold water without direct handling. The strained bone broth is brought to a boil by adding 6 cups of water. Once boiling, pre-cooked chickpeas, shredded boiled beef, salt, and black pepper are stirred in. Next, the soaked rice is added, and the mixture is simmered over low heat for 10 to 15 minutes until the liquid is fully absorbed. Afterward, the pilaf is removed from the heat, gently stirred from the center outward with a spoon, and left to steam for 30 minutes while the pot is wrapped in a tablecloth. Meanwhile, homemade yufka or thin lavash bread is soaked in warm water and wrapped in a cloth to keep it soft until serving. The steamed pilaf is then spread onto a tray, covered with the yufka or lavash, and served hot.