Ankara Doner Product Description and Distinctive Features: Ankara Döner is made from the meat of mature male lambs weighing 40 kg and above, raised in the districts of Çubuk, Beypazarı, Kalecik, Polatlı, and Haymana within the boundaries of Ankara province, known for their unique flora due to sheep farming. The meat is obtained from the MLD (Musculus longissimus dorsi - loin muscle) of matured males, and no minced meat is mixed into it. Apart from tail fat, no internal fat, kidney fat, caul fat, etc., is used. After marination, the meat is slowly cooked only over oak charcoal embers, and the döner (rotating meat) is sliced into leaf-like pieces. Production Method: In the making of Ankara Döner, the meat comes from matured male lambs, weighing 40 kg and above, raised in the districts of Çubuk, Beypazarı, Kalecik, Polatlı, and Haymana within the boundaries of Ankara province, known for their unique flora due to sheep farming. After slaughter, the meat must rest for 2 to 4 days at 4°C. The rested meat is thinly sliced to 1 mm thickness using a sharp, 50-70 cm long stainless steel rotating knife. For marination, 1.0-1.5% salt is used. In the marination process, either 1 kg of onion juice for 10 kg of meat or 1 kg of tomato puree for 10 kg of meat is used. Additionally, a mixture of 1 kg of tomato puree and onion juice can also be used for the marination process. Marination is done in a refrigerator at 7-12°C for approximately 14-16 hours. At the end of this period, the meat is threaded onto the rotating skewer, and the liquid is allowed to drain. To prevent the meat from drying out, a layer of fat is added to the rotating skewer for every 4-5 layers of meat, depending on the weight of the meat. For every 15 kg of meat, 1 kg of thinly sliced tail fat is used. A cap-shaped layer of fat is added to the top of the meat to keep the outer part soft. Tail fat also imparts flavor to the meat. Cooking is done over previously prepared oak charcoal embers. Slow cooking gives the döner a distinctive flavor. However, when oak charcoal is used, the döner achieves its true taste. Oak charcoal is burned in a separate grill. Once it turns into embers, it is placed in the döner grill. The döner meat, held about 20-25 cm away from the fire, is cooked at approximately 200-220°C. The döner is first trimmed of excess and slowly cooked, turning it as needed. Ankara Döner is prepared for serving by slicing it at a slight angle from top to bottom, creating leaf-like pieces.