Arapgir Tandoori Kebab Product Description and Distinguishing Features: Arapgir Tandır Kebab is produced using the carcass meat of 1-year-old castrated goats in the town of Arapgir, Malatya. It is cooked in a tandır, which is fueled by oak wood.The history of Arapgir Tandır Kebab dates back in time. Its distinctive feature lies in the local production method, where the carcass meat of goats is salted and then cooked in a tandır using oak wood. Therefore, there is a reputation link between the geographical boundary and the product. Production Method: In the production of Arapgir Tandır Kebab, the meat is obtained from 1-year-old castrated goats, known as "çebiş," which are raised and fed in the natural environment of Arapgir Sarıçiçek Plateau. The cooking process takes place in ovens referred to as tandır. The carcass meat is washed and immersed in water to remove blood from the meat. The body is halved, and the arm and shoulder bones are removed. Removing the arm and shoulder bones helps the meat absorb salt well. After this process, the meat is salted, and long skewers are threaded through the body of the meat. The large and long rib bones are broken with a meat-beating iron. The tandır used for the cooking process is a rectangular-shaped oven made of fire bricks. Oak wood is burned inside the tandır, and it is waited for the wood to turn into embers and the tandır to heat completely. A tray, as long as the tandır, is placed inside. While the meat is cooking, its fat and juice are preserved in this tray. This prevents the flames from the embers igniting the cooking meat and the wood ashes sticking to the meat. The accumulated fat and juice are not utilized during serving. The prepared meat, hung with a hook on the detection iron along the oven, becomes ready for serving after approximately 3-5 hours of cooking. Arapgir Tandır Kebab is served with Arapgir Köhnü Üzümü (Arapgir Dried Grape), which is a geographical indication registered with the number 96.