Vehicle Akdene Goce Soup Product Description and Distinguishing Features: Araç Akdene Göce Soup is a traditional dish prepared using göce (a variety of cracked barley), yogurt, and butter. Once cooked, it is served warm and topped with a sauce made by drizzling melted butter infused with mint. The name "akdene göce" comes from the distinctive color of the barley grains after they are cracked. Within the local region, these grains are referred to as "ak dane." Göce refers to barley that has been crushed by grinding the grains to a specific size using stone mills, after the husk is removed and impurities are sifted out. Below are the features of the akdane göce utilized in making Araç Akdene Göce Soup. This soup has a long-standing history dating back to ancient times and holds a special place in the culinary traditions of the region. Consequently, there is a deep link between the local geography and the distinguished reputation of this soup. Production Method: In the preparation of Araç Akdene Göce Soup, the göce used comes from two-row malted domestic barley varieties cultivated in the Araç district. Although this barley has a yellowish husk, its interior appears white once cracked. Ingredients of Araç Akdene Göce Soup: 150 g akdene göce 1 liter water 180 g yogurt 25 g butter 15 g salt 2 g dried mint The barley is cleaned by passing it through a barley sieve to eliminate stems, straw, and dust. It is then washed twice in cold water within a pot and drained using strainers. Afterward, it is spread out on blankets known as "yaygı" and dried under the sun. Once dried, the barley is cracked, and the resulting akdene göce is sifted through sieves to achieve the desired size for the soup. These grains are stored in cloth bags in a cool environment. Because the barley's husk layer is tightly attached to the inner endosperm, the washing step not only cleans the barley before milling but also helps the husk gain a slight crispness. After milling and sieving, the husk separates into larger fragments. The prepared akdene göce is rinsed, drained, and placed into a cooking pot. Water, yogurt, and salt are added, and the mixture is simmered gently over low heat until it thickens. To serve, a sauce made by melting butter and mixing it with dried mint is poured over the soup, which is served hot.