Malatya Paper Kebab Description and Distinctive Features of Malatya Paper Kebab: Malatya Paper Kebab is produced by wrapping lamb rib rack, front leg, and neck meats in fatty paper and cooking them in stone ovens heated with oak wood using a region-specific cooking technique. The cooking process takes approximately 12 hours.The tradition of cooking skillet dishes in stone ovens holds a significant place in the gastronomy of Malatya province. Malatya Paper Kebab, produced through this tradition, is one of the regional dishes of Malatya and is also served during celebratory meals. Therefore, Malatya Paper Kebab is associated with the geographical region and its fame. Production Method: Ingredients for 1 portion of Malatya Paper Kebab: - 250 g lamb meat (rib rack, front leg, and neck portions) - 50 g lamb tail fat (melted) - 2-3 g rock salt - Greaseproof paper In the preparation of Malatya Paper Kebab, the meat of lambs raised within the geographical region is used. The lamb meat is kept at a temperature between 0-4°C with constant ventilation for one day. The lamb's rib rack, front leg, or neck is cut into pieces.The lamb tail fat is diced and then cooked over high heat. As the fat starts to melt, the melted fats are constantly removed from the pot and placed in another container. The previously melted lamb tail fat is poured over the meat, and the meat is tightly wrapped with greaseproof paper to prevent air exposure. Portions wrapped in greaseproof paper are placed inside a copper pot, and the pot is sealed. The meat inside the copper pot is kept close to the fire in a stone oven previously heated to 250°C with oak wood until it turns into embers for about 2 hours. Afterward, it is moved away from the fire and cooked for an additional 10 hours. During the 12-hour cooking process, the position of the copper pot is changed every 45 minutes, and the greaseproof paper inside the copper pot is flipped for control to ensure that the lamb tail fat permeates every part of the meat. The initial exposure to high heat and subsequent cooking at a lower temperature helps the kebab to caramelize well and ensures that the interior remains juicy.The cooked Malatya Paper Kebab is served hot.