Suhut Keskegi Description and Distinguishing Features of the Product: Şuhut, positioned at the southeastern edge of the Aegean Region and lying south of Afyon, rests on a transitional landscape that bridges Western Anatolia with Central Anatolia. The area's signature dish, keşkek, holds an important place in local culinary traditions. It is prepared and enjoyed not only as part of daily meals but also during significant events such as birth celebrations, military farewells, weddings, festivals, pilgrimages, vows, charitable acts, and communal gatherings. Şuhut keşkek distinguishes itself from other variations through its locally sourced ingredients, as well as its distinctive preparation, cooking, and serving methods. The wheat used in its preparation is called "goce," referring to peeled and washed wheat, which is cultivated specifically in the region along with locally grown chickpeas. As cattle breeding is a major economic activity in Şuhut, particular attention is given to the meat selection. A specific cut from the rear section of the cattle, known locally as "zıpkın," is preferred. This meat is chosen for its superior texture, featuring fine and dense fat layers. The zıpkın bone, rich in marrow, adds to the thick and hearty consistency of the dish. Additionally, an equal portion of boneless beef is incorporated. The use of meat from naturally raised cattle grazing on the local pastures is what gives Şuhut keşkek its authentic and traditional flavor. A defining element that sets Şuhut keşkek apart from other varieties is its traditional cooking method using unglazed clay pots inside a stone oven heated with wood fire. While clay pots have been used by humans for over 5000 years, their use is diminishing in favor of glazed versions due to convenience. However, the region still has skilled pottery artisans actively producing these traditional pots thanks to ongoing demand. The stone ovens used are crafted by expert hands and include components such as the oven stone, oven base, well, fire chamber (hell), intermediate layers, arched ceiling, and chimney. These ovens are constructed by seasoned craftsmen who pass down the skill to apprentices. Bakers who operate these ovens are regarded as masters of their craft. Before and during the baking process, oven temperature is carefully regulated. Although modern ovens might have temperature gauges, experienced bakers rely on their intuition. Keşkek is placed into the oven in the late afternoon—where bread, flatbreads, and poppyseed rolls are also baked—and is slow-cooked for 12 to 15 hours. This extended cooking time enhances digestibility and aroma. As the clay pot absorbs the oven’s heat, it ensures an even distribution of warmth, resulting in uniform cooking. Before first use, these clay pots are coated with oil and heated overnight, followed by boiling bone broth the next night to form a natural protective layer. The type of wood used—oak, hornbeam, and alder—also contributes significantly to the unique scent and taste of the dish. Another distinctive ingredient of Şuhut keşkek is Afyon Clotted Cream, a geographically registered local product. After the keşkek is removed from the oven and the bones are taken out, the clotted cream is added just before the mixing (beating) stage. This rich, oily cream not only enhances the dish’s unique flavor and character but also increases its nutritional value with its high protein and calcium content. Finally, the keşkek is beaten continuously with a wooden mallet for 30 to 40 minutes, allowing the meat to shred into fine fibers and all ingredients to fully blend. The process ends when the mixture reaches the ideal texture.