Kayseri Oven Mousse Kebab Description and Distinguishing Features of Kayseri Oven Mouth Kebab: Kayseri Oven Mouth Kebab is a dish produced by slow-cooking diced and rib chops of lamb mixed with tail fat, tomatoes, green peppers, garlic, and thyme in a stone oven for 3-3.5 hours. The kebab cooks slowly near the mouth of the oven in the coolest part. It is served with hot pita bread. The history of Kayseri Oven Mouth Kebab dates back to ancient times and holds a significant place in the culinary culture of Kayseri. Its production involves conditions specific to the geographical region. Therefore, it has become associated with a geographical boundary, gaining fame in that area. Production Method: Ingredient List (Approximately for 8 servings): - 1 kg boneless lamb cubes - 1.6 kg lamb rib chops - 200 g tail fat - 1.5-1.8 kg tomatoes - 1 kg green peppers - 1/2 kg garlic - 2.5-3 g thyme - 17-20 g salt Instructions: 150 g of tail fat is arranged to cover the base of a copper tray. Then, diced lamb mixed with thyme and lamb rib chops are placed on top and spread across the surface, covering the tray. Peeled garlic cloves, thinly sliced tomatoes, and green peppers cut in half (lengthwise, 6-9 cm) are added. Finally, 50 g of tail fat is spread on top, and salt is sprinkled. The tray is covered with aluminum foil and cooked for 3-3.5 hours in the coolest part near the mouth of the stone oven. Kayseri Oven Mouth Kebab is served hot, accompanied by hot pita bread.