Mengen Kedibatmaz Description and Distinguishing Features of the Product: Mengen Kedibatmaz is a traditional dish made by boiling a dough mixture of corn flour, wheat flour, and salt, then shaping it and topping it with fried goose liver, chicken liver, walnuts, or keş (dried yogurt). With its exceptionally soft texture, this dish can be swallowed easily without the need for chewing. Mengen Kedibatmaz is commonly prepared during holidays and special celebrations. It has a rich history and plays a significant role in the culinary heritage of the Mengen district. Due to its unique preparation method tied to the region, it is closely linked to its geographical origin. Production Method: Ingredients for 6 servings of Mengen Kedibatmaz: - 240 g corn flour - 120 g wheat flour - 1200 ml water - 4 g salt - 40 g butter For the topping (optional), you can use 250 g goose or chicken liver, 150 g grated keş, or crushed walnuts. Instructions: 1. Combine the corn flour and wheat flour thoroughly. 2. Bring the water to a boil in a pot, add the salt, then gradually stir in the flour mixture to avoid lumps. Cook the thick, puree-like dough for about 8-10 minutes. 3. For the topping: Melt the butter and sauté your choice of diced goose or chicken liver, grated keş, or crushed walnuts until cooked. To serve: 1. Place half of the cooked dough onto a serving dish and shape it with a spoon. 2. Spread the prepared topping evenly over the dough. 3. Cover with the remaining half of the dough and repeat the topping layer. 4. Serve your Mengen Kedibatmaz warm and enjoy.