Bursa Doner Kebab Description and Distinctive Features of the Product: Bursa Döner Kebab; it is a kebab produced by cooking thinly sliced meat and minced meat obtained from small and large livestock over wood charcoal fire. Afterward, it is placed on "tırnak pide" (a type of Turkish bread), and hot butter is poured over it. The fat content of the meat is at most 25% by mass. The "tırnak pide" used in the production of Bursa Döner Kebab is greased with the fat from the kebab meat, roasted/heated on the grill, and cut into small pieces. The serving of Bursa Döner Kebab is done on a heated, wide, and shallow porcelain or metal plate. Optionally, it can be served with yogurt, tomato/tomato paste sauce, roasted pepper, sliced tomatoes, or eggplants on the side. The history of Bursa Döner Kebab dates back to the mid-1800s. It holds an important place in the culinary culture of Bursa province. Therefore, it has a reputation associated with its geographical boundary. Production Method: Bursa Döner Kebab is produced using thinly sliced meat and minced meat obtained from small and large livestock. The ratio of thinly sliced meat is between 10% and 40%, and the ratio of minced meat is at most 90%. It is permissible to use lamb or sheep meat entirely or up to 60%, and up to 40% of beef can be added to balance the fat content of small livestock meat. The fat content is at most 25% by mass.The carcass meat of slaughtered animals is cleaned of bones and tendons, and leaf meat is obtained, approximately 0.5 cm thick. Meat that will not be leafed is made into minced meat, and the meat that will be leafed and minced is rested for 2 or 3 days before making döner (without marination). Before making döner, the leaf and minced meat is salted, with a salt ratio of about 2% by mass. Then, approximately 1.5% of onion juice is added to the minced meat. The minced meat is ground and kneaded. No spices are used except for salt. Leaf meats and minced meats are layered on a long skewer in plates, and the skewer is shaped into a cylinder, hexagon, or octagonal prism depending on the length of the skewer using the shaving method. Preferably, it is slowly cooked over oak charcoal, at moderate heat, about 10-15 cm away from the fire, vertically, ensuring the fire does not burn the döner. As it cooks, it is slowly rotated in the same direction. When the döner is cooked, it is sliced into thin slices from top to bottom with a döner knife. The thickness of the slices is approximately 2-2.5 mm, and the width is around 3.5-4 cm. After being placed on "tırnak pide" that has been greased with the fat from the döner kebab meat, roasted/heated on the grill, and cut into small pieces, hot butter is poured over the top. The serving of Bursa Döner Kebab is done on a heated, wide, and shallow porcelain or metal plate. Optionally, it can be served with yogurt, tomato/tomato paste sauce, roasted pepper, sliced tomatoes, or eggplants on the side.