Wedding Pilaf With Konya Meat Product Description and Distinguishing Features: The dish primarily consists of a meal and presentation offered to guests at wedding ceremonies or other special celebrations. Regional Distinctiveness: The unique qualities of Konya Meaty Wedding Pilaf and its serving style stem from the specific ingredients used, the traditional preparation techniques, and the presentation methods that are characteristic of the Konya region. Production Method: Ingredients: Pilaf rice varieties such as Baldo, Osmancık, or Java, butter sourced from Konya, chickpeas, baking soda, dried currants (coriander), broth made from large cattle bones, fresh veal or beef diced meat with its own fat, salt, water, a basin (ideally a tinned copper basin), oak or pine branches for wood, yogurt soup, semolina halva, okra soup prepared from flower okra, zerde, and fruit juice. Preparation of the Pilaf: Begin by rinsing the rice in lukewarm water for 45 to 60 minutes. Next, wash it 4 to 5 times with cold water and drain thoroughly. Add baking soda to the boiling water to help remove the shells from the chickpeas. Once the chickpea shells are softened, cool them under cold water, rub to separate the shells, and divide the chickpeas into two portions. In a tinned copper basin, mix the rice with melted butter and stir with a spatula until the rice is evenly roasted. During roasting, add salt, chickpeas, and dried currants one after another, stirring continuously. When the rice level rises approximately two fingers above, pour in the cattle bone broth prepared by boiling the bones. Cover the basin with a lid and let the boiling rice rest for about 30 minutes over a smoldering fire fueled by oak or pine wood, imparting the pilaf with a distinctive flavor and a delightful aroma. Roasting Preparation: The meat fat is placed into a tinned copper basin set over a wood fire and stirred using a spatula. Once the fat turns slightly pink, diced meat is added. The meat is cooked slowly by stirring occasionally to allow it to release its own juices. When the juices evaporate, the meat continues to roast in its own fat. The fat content of the meat should remain below 15%. During roasting, water and salt are added, and the meat is cooked and tenderized over a gently burning wood fire with the lid closed. After the water is absorbed, the meat is briefly roasted again to achieve the desired texture. The use of a tinned copper basin and wood fire underneath imparts a distinctive flavor and delightful aroma to the roasting. Serving Style: The prepared pilaf should be served hot on a boat-shaped plate, with the roasting placed on top. The pilaf is spread evenly inside the plate, and the roasting covers it so that only a small portion of the rice is visible. This arrangement forms the core presentation of Konya Meaty Wedding Pilaf. The serving sequence is as follows: first, yogurt soup (1), then Konya Meaty Wedding Pilaf (2), followed by semolina halva (3), and then okra soup (4). Subsequently, the pilaf is served again alongside zerde and fruit juice (5). Depending on guests’ preferences, the meat pilaf may be served multiple times (6). While the quantity of pilaf on each plate can vary, the amount of roasting should never be less than 350 grams. Otherwise, the distinctive taste of pilaf and roasting that defines Konya’s unique flavor cannot be fully appreciated. The meal is traditionally served around a round table or a communal table where guests share from a common dish.