Olukbasi Capricorn Rotisserie Kebab Product Description and Distinctive Features: Olukbaşı Spit-Roasted Lamb Kebab is a kebab produced in the village of Olukbaşı in the Bozdoğan district of Aydın province by skewering a lamb onto a food-safe stick and cooking it horizontally, rotating over a wood fire. The ovens where the kebab is cooked are at ground level and are fueled by wood obtained from oak or pine trees. In the production, only female lambs aged between 6-12 months and weighing 13-14 kg are used. Before cooking, rock salt is manually applied to the inside of the lamb, and no other seasoning is used.Olukbaşı Spit-Roasted Lamb Kebab, along with the stick used for cooking, is brought to the place where the service will be made. It is then divided into pieces, weighed, and presented for sale on a thick, food-safe wooden board. Traditionally, Olukbaşı Spit-Roasted Lamb Kebab is cooked on Wednesdays, which is also the day when the market is set up within the geographical boundary. In the case of bulk meal requests such as weddings, it can be exceptionally produced on other days. According to the traditions of the geographical boundary, men handle the cutting, skinning, breaking down, and presentation of the cooked kebab, while women are responsible for the cooking process. The history of Olukbaşı Spit-Roasted Lamb Kebab dates back to the Turkmen nomads who settled in the Olukbaşı Village during the Ottoman period. It holds significant importance in the economy and culture of the geographical boundary. Therefore, there is a strong connection between the geographical boundary and its reputation. Production Method: In the production of Olukbaşı Spit-Roasted Lamb Kebab, traditionally, lambs raised within the geographical boundary are used. Female lambs aged between 6-12 months and weighing 13-14 kg are slaughtered, and after skinning, all organs except for the kidneys and internal fats are removed. The lamb is rested for 1 hour, allowing complete removal of the blood. It is then threaded onto a food-safe stick, typically made from pine wood, passing through the neck and tail portions. Instead of a stick made of pine wood, tubes made of stainless steel with a diameter of approximately 10 cm can also be used. To ensure that the kebab cooks without exposure to air, the hind legs, neck, and back of the lamb are tied with a rope. The "steel method" is used by cutting the front legs of the lamb at knee height and locking them into holes opened in the abdominal area. To prevent the lamb from bending while cooking, a notch-shaped piece is taken from the back and fixed with a rope to the spit inside. Before cooking, rock salt is manually applied to the inside of the lamb, and no other seasoning is used. The kebab is cooked using a ground-level hearth. The hearth is fueled by wood obtained from oak or pine trees. The lamb, placed about 40-50 cm away from the fire, is rotated and cooked for approximately 2 hours.Once cooked, the lamb kebab, along with the stick it's threaded on, is brought to the place where the service will be made. The lamb is pulled off the stick, and Olukbaşı Spit-Roasted Lamb Kebab is divided into pieces on a thick, food-safe wooden board, weighed, and presented for sale.