Dalama Tandoori Description and Distinctive Features of the Product: Dalama Tandırı is a unique type of kebab made from milk-fed lamb and kid meat, distinguished by its specific cooking method. The distinctive features of Dalama Tandırı include the natural upbringing of milk-fed lamb and kid, the freshness of the meat, the special characteristics of the pit, the cooking method, and the presentation. In the preparation of Dalama Tandırı, milk-fed lambs and kids are raised in a natural environment, feeding on herbs such as thyme, oak, mackerel, and pine. These herbs enhance the aroma and flavor of the meat, elevating its quality. The weight of the milk-fed lamb or kid used should be between 13-20 kg. Dalama Tandırı must be cooked in specially crafted pits made of Madran riverbed stones, measuring 90-100 cm in height and one meter in width. To ensure thorough cooking, the belly portion of the milk-fed lamb or kid should be separated. The selection of ingredients, preparation, and presentation require special expertise, making it a regional kebab variety.In the presentation of Dalama Tandırı, freshly grown seasonal ingredients such as green peppers, tomatoes, onions, arugula, etc., should be included. It is served with beverages like ayran or cacık and spices like dried green peppers. Additionally, it is accompanied by specially made flatbread. Presentation: The cooked Dalama Tandırı is taken out of the pit. To preserve its heat, it should be prepared for presentation by placing hot embers underneath and hanging it in display areas made of glass.Dalama Tandırı can be presented with or without bones.After Dalama Tandırı is shredded with a rake, it should be served by placing it inside a special bread made for tandır.There are two ways to present Dalama Tandırı: The first traditional presentation involves placing the Dalama Tandırı on a piece of oily paper, topped with a special Dalama Tandır bread. Additionally, it should be served with seasonal ingredients such as fresh green peppers, tomatoes, onions, arugula, etc., beverages like ayran or cacık, and spices like dried green peppers. The second presentation method involves placing specially cut bread, which covers the tandır product, on mangals (charcoal grills) with bottom heat. Placing the bread on top of the tandır serves the purpose of preserving its temperature and keeps the bread warm. The serving should include the mentioned vegetables, beverages, and spices.