Recipe
As its name suggests, this dish is traditionally prepared for weddings under the local name Nikaaşı (Nikah Aşı). In the past, when weddings lasted four to five days, local men would gather at the groom’s house for lunch on Thursdays and Fridays. The meal typically included potato stew, soup, okra, stuffed grape leaves, Kalecik Bread, and Kasnak Böreği. Originally made with lamb or mutton, the dish is now often prepared using beef. Other key ingredients include onions, potatoes, and peppers. The potatoes and meat are first cooked together in a stew. Onions and peppers are added afterward. Before serving, the dish is transferred to a special three- to four-person pot called kulaklı, cooked for a few more minutes (“two clicks”), and then placed in the center of the table for serving. At traditional weddings, approximately 40–50 kulaklı pots were rented, and the dish was prepared over small portable gas stoves. This practice continues in contemporary weddings in the region.