Recipe
Homaça, a dish with deep historical roots, is a traditional meat stew prepared using marrow bones, suet, and bone-in meat from both cattle and sheep. Initially, the bone-in meat is sautéed in its own fat with a small amount of tomato paste. Water is then added and the mixture is brought to a boil. Salted butter and tail fat are incorporated, and the dish is simmered for approximately one hour until ready to serve. When prepared at home, it is cooked in a small pot. For weddings, communal meals, or large-scale gatherings, it is prepared in deep cauldrons of 60–70 liters known as hereni, stirred with large wooden paddles called kepçe, and cooked over a wood fire. Traditional dishes such as homaça, which have been prepared for generations, are traditionally cooked by women of the village aged between 50 and 60 who are highly skilled in food preparation. They begin the process with prayers such as “may it turn out well, may it bring us honor.” During communal cooking events, these women remain at the hearth and oversee the preparation from start to finish. They do not expect any financial compensation; instead, the meals are prepared entirely on a voluntary basis.