Agri Doner Leaf Product Description and Distinguishing Features: Ağrı Yaprak Döneri (Ağrı Leaf Doner); produced by cutting the meat obtained from the hind leg of cattle, aged up to 1 year, into thin leaves with a maximum thickness of 5 mm. These thin meat leaves are marinated, arranged on a rotating skewer along with tail fat, and cooked on a rotating grill. After cooking, the doner block, now formed, is sliced into strips with a thickness of no more than 2-3 mm using a doner knife. The meat used in the production of Ağrı Yaprak Döneri is obtained from various parts of the cattle, including the hind leg, tenderloin, sirloin, fillet, and testicles. The meat is cut into thin leaf shapes and marinated for 3 days. The marinade consists of a mixture of yogurt or milk, finely chopped (2-3 mm) onions, black pepper, and salt. Production Method: The meats used in the production of Ağrı Yaprak Döneri are sourced from cattle raised within the geographical boundaries and are no more than 1 year old. Livestock activities within the geographical boundaries are based on grazing, so during the summer season, animals are nourished with fresh grass. For the winter feeding of the animals, barley, straw, and factory feed are preferred, and they are not fed with silage.