Newsletters
Homaca continues to stand out as one of the traditional dishes associated with weddings and communal celebrations in the Akyurt and Cubuk districts of Ankara, the capital of Türkiye.
The meat-based dish, known locally for its simple ingredients and slow cooking method, remains closely tied to gatherings where families and neighbors come together around shared meals.
Homaca has gained official recognition under the name “Akyurt Homacasi,” registered with a geographical indication by the Turkish Patent and Trademark Office, known as TURKPATENT. A geographical indication is a certification used to identify products that originate from a specific location and possess qualities or traditions linked to that area.
The dish is primarily prepared using bone-in beef with marrow, water, and salt. Marrow refers to the soft, fatty tissue found inside bones, which contributes to the depth of flavor in many traditional meat broths.
Although the base ingredients remain simple, seasonal vegetables may also be added depending on preference. Tomatoes, potatoes, onions and peppers are commonly included, giving the dish additional layers of flavor while maintaining its traditional character.
The preparation of Homaca begins with cutting marrow-rich beef into large pieces without separating the bones. The meat is first boiled in water to produce a broth, which becomes the base of the dish and carries much of its flavor.
After the broth is set aside, the meat is transferred to a separate pot where it is sealed, or browned, in a mixture of butter and sunflower oil. Browning the meat helps lock in moisture while developing a deeper taste.
Vegetables such as tomatoes, peppers, and onions are then added to the pot, followed by the previously prepared broth. Salt and optional spices are mixed in before the ingredients are left to cook together until the dish reaches its final consistency.
The recipe is designed for about five servings and combines beef, vegetables and broth through a staged cooking process.
Ingredients
Preparation
Cut the marrow-rich beef into large pieces without removing the bones.
Add water and bring the meat to a boil to produce broth. Remove the meat once the broth forms.
Brown the meat in another pot using butter and sunflower oil.
Add tomatoes, peppers, and onions to the pot.
Pour in the previously prepared broth, add salt and optional spices, then cook until the dish is ready to serve.
Set as preferred source
Set as preferred source
6 min read
