Keşkek
Wheat, meat, fenugreek, chickpea, fat from the decapitated tail, salt, and the marrow of the large bone extracted by breaking the bones are put into the keskek pot, then water is added to the pot and the lid of the pot is closed and put into the oven.
In the Merzifon region, all the materials in the cab are beaten into a paste and served.
In Amasya style, all the ingredients are seen separately when the keskek is handled. Keskek is made in many regions with minor differences, but there is also a bit of fenugreek in addition to the mutton leg that accompanies the large slits.
