Aksaray Tulum Kebab Description and Distinguishing Features of the Product: Aksaray Tulum Kebab, made in restaurants in the present day in Aksaray province, was traditionally a meal prepared by shepherds. Before setting out on their journey to graze their flocks in the Aksaray region, shepherds would dig a pit, smear the inside of the tulum (animal skin) with spices they brought along, place large pieces of meat inside, sew up the tulum, and cook it. To prevent the tulum from burning, they would lay thick leaves collected from the surroundings beneath and above it, sprinkle soil, and light a fire on top. This fire was lit to disguise the fact that the kebab was cooking from the outside. When the shepherds returned from grazing the herd, they would open the pit and eat the cooked kebab on the spot. The name "thief kebab" in the region, known as such, originated from shepherds playfully taking each other's lambs without the others knowing, cooking the lamb, inviting the owner shepherd, enjoying the kebab in a fun conversation, and the right to take the lamb next time passing to the other shepherd. The distinguishing features of Aksaray Tulum Kebab include having a cooking method where the tulum is not directly exposed to the fire, allowing the meat inside to cook without burning, the meat being cooked whole without separating from the bone, having a shiny surface, and being cooked in shades of brown-pink. It does not contain burnt or foreign taste and odor, and the final product consists only of spices and meat. The meat used in the product comes from male lambs grazing in open pastures in the Aksaray province. Production Method: The tools, equipment, components, and final product used in Aksaray Tulum Kebab will comply with the Turkish Food Codex horizontal and vertical regulations.Ingredients used in making Aksaray Tulum Kebab for 25 people are as follows: Ingredients: - 10 kg bone-in meat from a 6-7 months old male lamb - 300 g salt - 250 g thyme - 250 g cumin - 250 g red pepper flakes - 250 g black pepper Preparation of Aksaray Tulum Kebab: The skin of a lamb weighing 10-15 kg is removed in the shape of a tulum (a sack made from animal skin) one day in advance. The internal organs are removed, and the meat, still attached to the bone, is divided into large pieces without separating from the bone. It is then left to rest for one day in a refrigerator with a temperature between 0°C and 4°C and a humidity level between 80% and 86%. The next day, the rested bone-in meat is mixed by hand with salt, thyme, cumin, red pepper flakes, and black pepper for about 10-15 minutes. The skin of the lamb, removed one day in advance, is sewn with needle and thread, leaving only the neck part open. The open areas between the legs and tail are stitched, leaving the neck part open. The bone-in meat is then stuffed into the open part, and after the stuffing process, the neck part of the tulum is also sewn with needle and thread. Specifications and Preparation of the Pit for Cooking the Kebab: A hole with a diameter of 150 cm and a depth of 200 cm is dug into the ground one day in advance, and it can be lined with fire bricks measuring 20x10x5 cm if desired. In the evening of the previous day, wood is added to the pit, allowing it to turn into embers until the next morning. In the morning, additional wood is added to the already embered pit. The tulum should be placed on the iron tray or a stainless steel sheet with a thickness of 2 mm and a diameter of 1 m, which is then placed on the embers. The tulum is covered with soil so that it does not get air, and the top is sealed with soil. Embers are placed on top of the soil, and then the top is sealed again with the metal tray or stainless steel sheet. Aksaray Tulum Kebab is cooked at a temperature of 200-300°C inside the pit for 5-6 hours. It is removed from the pit using two metal rods with hooked ends and a length of 120 cm. The tulum is opened at the seams, and the meat inside is transferred to a metal tray. Presentation of Aksaray Tulum Kebab: Aksaray Tulum Kebab is served hot with a portion of at least 300 grams, accompanied by bulgur pilaf.