Nigde Pan Description and Distinctive Features of the Product: Niğde Tava is a traditional dish prepared with diced lamb or sheep meat, tail fat, garlic, tomatoes, green peppers, salt, and red chili. The meat is typically taken from the leg or shoulder cuts. This specialty is cooked in stone ovens over wood fire, using a tray, and served piping hot. Niğde Tava has deep historical roots and is an important part of the culinary heritage of the Niğde region. Due to its strong connection to the area, it is recognized as a dish with geographical significance. Production Method: Ingredients for preparing Niğde Tava for four servings: - 1 kg of lamb or sheep meat from the leg or shoulder - 100 g of tail fat - 60 g of garlic (about 2 heads) - 1 kg of tomatoes - 0.5 kg of green bell peppers - 15 g of salt - 20 g of red pepper Preparation: The leg or shoulder meat of lamb or sheep, rested for a minimum of one day, is cut into large cubes. Tail fat from the sheep is also diced. Tomatoes are chopped into large pieces, green bell peppers are sliced into rings, and garlic cloves are peeled and kept whole. In a tray, arrange layers of meat, garlic, peppers, tomatoes, and tail fat in sequence. Sprinkle the salt and red pepper evenly over the layers. The tray is now ready to be placed in the oven. Cooking process: Niğde Tava is cooked in a stone oven heated with wood fire, reaching approximately 200°C. After 10-15 minutes, when the tail fat has melted and the meat's surface shows a pink color, remove the tray and gently stir to brown the bottom parts. Return the tray to the oven for another 10-15 minutes, then take it out and stir again. Finally, place the tray back in the oven until the meat is fully cooked and turns red. The total cooking time is about 35-45 minutes. Niğde Tava is traditionally served hot directly in the tray (or optionally on individual plates) alongside warm flatbread.