Emet Kebab Description and Distinguishing Features of the Product: Emet Kebab is a type of kebab produced in the Emet district of Kütahya province by cooking whole male goats in stone ovens burning with wood fire. The cooked meats are served on greased paper. Emet Kebab is produced using castrated male goats, known as "erkeç," weighing between 18-40 kg and not older than 2 years. The goats are slaughtered 5 hours before the kebab cooking process begins. Emet Kebab has a long history and holds significant importance in the culinary culture of the Emet district, thus being associated with its geographical region. Production Method: Emet Kebab is produced using castrated male goats, preferably those raised within the geographical region, weighing between 18-40 kg and not older than 2 years. The goats are carefully slaughtered 5 hours before the kebab cooking process, ensuring no damage to the membrane covering the carcass. The insides are emptied, and the goat is threaded onto a skewer, tying the front and hind legs parallel to the body. The stone oven, burning with wood fire, is allowed to heat for approximately 1 hour and 15 minutes. When the stones in the dome of the oven turn from red to white, the ash and embers are cleared. The skewer with the goat is placed in the oven, positioned 10 cm above the oven floor, and a tray is placed underneath to collect dripping fats. The opening of the oven is coated with a mortar made of ash and clay to cut off contact with air. Emet Kebab is cooked for 3-3.5 hours. After portioning, it is served on greased paper.