Kutahya Goose Tiridi Description and Distinguishing Features of the Product: Kütahya Kaz Tiridi is a traditional dish from the Kütahya region, made by layering tender boiled goose meat over sheets of dried yufka (thin Turkish flatbread) that have been softened with flavorful broth. It is served warm in servings weighing between 350 and 400 grams. The dried yufka used in Kütahya Kaz Tiridi is crafted from special-purpose wheat flour, salt, and water, cooked on both sides on a griddle, then thoroughly dried. This yufka can be stored in a cool, dry place for up to 6 months. The goose meat used in making Kütahya Kaz Tiridi comes from geese that are slaughtered between November and February. During this period, geese build up fat reserves to protect themselves from cold weather, especially snowy conditions, which makes their meat naturally rich and oily. For this reason, the slaughtering season is limited to these months. Since the goose meat already contains sufficient fat, no extra fat is added to the recipe. Additionally, the goose meat can be stored in a deep freezer and utilized throughout the year for preparing the dish. Kütahya Kaz Tiridi has a long-standing tradition and holds an important role in the culinary heritage of Kütahya. It is a dish typically served during special events and celebrations, which has helped establish its strong connection to the regional culture and identity. Production Method: The goose meat used for preparing Kütahya Kaz Tiridi is sourced from geese raised locally within the region and slaughtered between November and February. This meat can be stored in a deep freezer and utilized throughout the year for making the dish. Ingredients: - 3.5 to 4.5 kg goose meat - 8 to 12 sheets of dried yufka - 500 to 600 ml water - 25 to 30 g salt Yufka Ingredients: - 1000 to 1150 g special purpose wheat flour - 500 to 600 ml water - 25 to 30 g salt Yufka Preparation: In a large bowl, special purpose wheat flour, salt, and water are combined and kneaded until a moderately firm dough forms. The dough is then left to rest for 5 to 10 minutes to allow for uniform texture. After resting, the dough is divided into pieces weighing 100 to 150 grams each. These pieces are lightly dusted with flour to prevent sticking and rolled out with a rolling pin into thin, circular sheets measuring about 50 to 55 cm in diameter. The yufka sheets are cooked on both sides on griddles heated by wood fires for approximately 4 to 5 minutes, then placed on a food-safe cloth to dry. Once dried, the yufkas can be stored in a cool, dry place for up to 6 months. Usually, yufkas used in Kütahya Kaz Tiridi are prepared in advance and kept for later use. Dish Preparation: The goose meat is boiled with water and salt for about 1 hour. The dried yufka sheets are toasted in a 200°C oven until they turn light brown, then broken by hand into pieces approximately 4 to 6 cm long and placed in a serving tray. The broth from the boiled goose meat is poured over the toasted yufka to moisten them, ensuring the yufkas remain neither too soggy nor too dry. Since the goose meat already contains enough fat, no extra fat is added. The cooked meat is removed from the bones, shredded finely, and spread evenly over the yufka pieces in the tray. Optionally, the shredded goose meat can be roasted in the oven for an additional 15 minutes. Kütahya Kaz Tiridi is typically served hot in portions weighing between 350 and 400 grams.