Balikesir Gobel Lamb Kokoreci Product Description and Distinctive Features: Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is one of the products specific to the culinary culture of Balıkesir. The historical roots of the product trace back to the widespread production in the Göbel neighborhood of Susurluk district, and it is commonly known among consumers as Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci. Therefore, it is strongly associated with the Balıkesir province where it is produced. Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is made from the internal fats obtained from the lamb's intestines, known colloquially as "çöz yağı" or "gömlek yağı" (melted or shirt oil), after the carcass removal procedures of slaughtered lambs. The product is cleaned, subjected to heat treatment, and prepared by wrapping the thick intestine, also known as "bumbar" locally, obtained from the lamb's surroundings or the lamb's stomach, with the addition of the thinner intestine. Subsequently, the product undergoes a freezing process. Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is introduced to the market either frozen or after being cooked. While Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is typically presented in a rolled form, it can also be offered sliced based on preference. Produced as frozen or fast-frozen, Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is prepared in compliance with minimum technical requirements and food hygiene standards and is consumed after being cooked. Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is a product that differentiates itself in terms of the components used in its production, requiring specific production methods and a mastery of skills.Production Stages and Freezing of Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci:Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is produced from the thick intestine, thin intestine, "çöz" (melted) and "gömlek" (shirt) fats of lambs raised within a specific geographical boundary, ensuring minimum technical and hygienic standards. Typically, Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is produced by rolling one piece onto a skewer, weighing around 3 kg on average. However, food producers have the flexibility to adjust the quantities of the components used proportionally according to the product's requirements.The intestines and internal fats used in production are carefully selected and cleaned in accordance with the legislation on Special Hygiene Rules for Animal Products and relevant food regulations. In the initial process, the intestines (thick and thin) are wrapped together with "çöz" and/or "gömlek" fats on food-safe skewers. This rolled part forms the inner part of the kokoreci. An additional wrapping process is carried out using approximately two thin intestines to cover and wrap the entire inner part of the kokoreci. After the wrapping process is completed, the skewers carrying the product are hung without touching each other and subjected to heat treatment at a temperature range of 250-260°C for about 30 minutes, following proper techniques. The heat-treated kokorecs are left to cool for approximately 1 hour at room temperature. The skewers are removed from the kokorecs, and if desired, the kokorecs can be sliced. The prepared products are then rested for 2-3 hours in the temperature range of -5°C to 0°C, depending on the conditions of the food facility.After the resting period, the products are usually frozen or rapidly frozen in accordance with proper techniques at a temperature range of -40°C to -45°C.