The national dish of Scotland is haggis. Traditionally, haggis is a savory pudding made from sheep's heart, liver, and lungs, mixed with onions, oatmeal, suet, and various spices. This mixture is typically encased in a sheep's stomach and cooked slowly. Haggis is often served with neeps (mashed turnips) and tatties (mashed potatoes) and is a popular dish at celebrations such as Burns Night, honoring Scottish poet Robert Burns. Haggis has a rich cultural significance in Scotland, embodying the country's culinary heritage and is enjoyed both locally and internationally.