Merzifon Keskegi Description and Distinguishing Features of Merzifon Keşkeği: Merzifon Keşkeği is a popular and tasty dish traditionally enjoyed during festive mornings, wedding celebrations, and when hosting honored guests. Its notable characteristics are its hearty and satisfying nature, easy digestibility, and the lasting flavor it leaves on the taste buds. Merzifon Keşkeği is traditionally made by slowly cooking large cuts of livestock meat, chickpeas, and whole wheat for around twelve hours over a wood fire in stone ovens. The ingredients are then thoroughly mashed and blended into a creamy, porridge-like texture using a wooden spoon (çömçe) inside clay pots. A special flavor is imparted by serving it hot, accompanied by a rich sauce made from clarified butter and tomato paste. Production Method: The ingredients required for preparing Merzifon Keşkeği include: 1,800 grams of whole wheat suitable for ashura, 0.20 grams of chickpeas, 2.5 to 3 liters of water, 500 grams of lean beef or lamb with large bones (rib bones), 2 tablespoons of salt, 2 tablespoons of butter, and 2 tablespoons of tomato paste. First, the clay pot intended for cooking the Keşkeği is thoroughly washed and cleaned, then a thin layer of oil is applied to its interior to prevent the food from sticking. The 1,800 grams of whole wheat suitable for ashura is separated from its outer husks and carefully cleaned. After cleaning, the whole wheat is rinsed once with plenty of water and drained. The 0.20 grams of chickpeas are also washed and set aside to drain. The 500 grams of meat is washed, with all veins and nerves removed. With all ingredients prepared, cooking can begin. As mentioned, the pot is lightly oiled, and the 0.20 grams of chickpeas are placed first at the bottom. Then, the entire 1,800 grams of whole wheat is added, filling the pot halfway. A hollow is made in the center of the chickpeas and whole wheat mixture, where the cleaned meat (with veins and nerves removed) is placed. The hollow is then closed by surrounding the meat with the wheat and chickpeas. Immediately afterwards, 2.5 to 3 liters of water are poured into the pot, and on top of the water, 2 tablespoons of salt and 1 tablespoon of butter are added to complete the setup. The pot’s mouth is sealed tightly with foil to prevent air from entering, and the pot is gently shaken so that the water distributes evenly. If necessary, additional water is added. Once ready for cooking, the Keşkeği pot is placed into the extinguished fire and ashes inside a stone oven, especially in the embers remaining after bread baking, with supports arranged around it to prevent tipping. If the embers die down, the fire is stoked with wood. During the cooking process, all ingredients boil and soften. After approximately twelve hours, the pot is removed from the oven and allowed to rest for 10-15 minutes. Then, with the lid removed, the bones are quickly taken out before the mixture cools. Using a wooden spoon (çömçe) and wrist strength, the sides of the pot are pounded to mash the entire mixture into a creamy, porridge-like texture. The dish is left to rest again for 5-10 minutes before serving.