Senykent Banagi Product Description and Distinctive Features: Senirkent Banağı is a traditional specialty that holds an important role in the culinary heritage of the Senirkent district. This dish is made using bone-in hind leg meat from beef, lamb/sheep, or goat, along with split beef shank bone, water, salt, black pepper, and optionally, flatbread, stale bread, or dried yufka (thin Turkish flatbread). The traditional Senirkent Banağı possesses a distinctive character deeply linked to its geographical roots, particularly in the technique of cooking the meat together with the beef shank bone. Preparing Senirkent Banağı demands expertise, and its fame is strongly associated with the specific region of Senirkent. Production Method: The meats used in making Senirkent Banağı are preferably sourced from beef, goat, or lamb/sheep raised within the Senirkent district. The essential ingredients for preparing Senirkent Banağı include: - 2 kg of bone-in hind leg meat (beef, lamb/sheep, or goat) - 1 split beef shank bone - 2.5 liters of water - Onion - 3 pieces of flatbread (each approximately 50 g) or an equal amount of sliced stale bread or dried yufka - Salt - Black pepper The trimmed hind leg meat is thoroughly washed, and the split beef shank bone is rinsed carefully to remove any bone fragments. Both the bone-in hind leg meat and the split beef shank bone are placed in a pot filled with water to begin boiling. During this process, any foam that forms on the water’s surface is skimmed off and discarded. Onions are cut into rings, seasoned with black pepper, and set aside. Once the water starts boiling, the seasoned onion rings are added to the pot, simmered briefly, and then removed. When the meat becomes tender enough to be shredded by hand, it is removed from the pot and manually pulled apart into pieces. At least 12 hours beforehand, baked flatbread, stale bread, or dried yufka is cut into small pieces and spread in a single layer on a flat plate. The shredded meat, along with its broth, is poured over the bread or yufka. Senirkent Banağı is served hot and is traditionally not sold frozen.