Mugla Sulu Kebab Description and Distinguishing Features of the Product: Muğla Sulu Kebabı is a dish produced in the Muğla province by first cooking meat and bones, and then adding water and cooking again. Muğla Sulu Kebabı has a rich and fatty texture derived from the marrow, bones, and collagen connective tissue in its composition.In the historical development of Muğla Sulu Kebabı, it is known to be consumed, especially in the early hours of the morning, and is also referred to as breakfast kebab due to this tradition. It has been produced and served in the Muğla province since the 1950s, and it is associated with the region. Muğla Sulu Kebabı is specifically linked to the Muğla province in terms of production. It holds an important place in the culinary culture of Muğla, being a dish unique to the region. Muğla Sulu Kebabı is consumed in daily meals, particularly in the early hours of the morning and during breakfast, or it is served to guests.The preparation and cooking stages of Muğla Sulu Kebabı, which vary in terms of components used and production method, require a certain level of culinary skill.Despite being likened to soup due to its watery consistency, Muğla Sulu Kebabı is considered a main dish in meals. While spoons are generally used for serving watery dishes, a fork is preferred for serving Muğla Sulu Kebabı. Preparation and Cooking Stages of Muğla Sulu Kebabı: In the preparation of Muğla Sulu Kebabı, small livestock (meat) and large livestock (bones) raised in the Muğla province are preferred.The preparation of Muğla Sulu Kebabı involves selecting and preparing the components, cooking, and other stages, all of which require a certain level of culinary skill. In a deep bowl, first, broken beef bones and approximately half of the internal fat are arranged at the bottom, followed by meats, and the remaining fat is placed on top. Then, it is transferred to the oven/fire in this way.In the preparation of Muğla Sulu Kebabı, the cooking process is usually carried out by food operators, ensuring that it is ready in the early hours of the morning. Wood fire is preferred for the cooking process. The meats are cooked for approximately 1 hour until they are browned. Adequate browning of the meat is crucial for the flavor. After the meat is taken out of the oven, it is allowed to rest for about 1 hour. It is important for the meat to cool down before adding water. Adding cold water or room temperature water immediately to the hot meat can cause it to toughen. Therefore, allowing the meat to rest and cool down before adding water positively affects the taste and quality of the dish. The cooked meats are placed in a tray, earthenware pan, or clay pot, and salt and water are added before placing it back in the oven. It is determined that the meat is fully cooked when it remains in the oven for an average of 7 hours until it softens thoroughly. The large pieces of fat remaining in the dish, which will not be served, are removed from the meal using a skimmer. The bone marrow remaining in the beef bones is transferred to the dish. Only the bone-in meat and its broth remain in the cooking dish. The meats are transferred from the dish to another container using a skimmer. Optionally, the remaining clear broth can be strained for further clarification and to remove small particles. The strained broth is combined with the meats.Service: Attention is paid to the presentation of Muğla Sulu Kebabı as much as its preparation. Typically, Muğla Sulu Kebabı is served with optional items such as black pepper, lemon, pita bread, and seasonal dried or fresh peppers.