Taskopru Kuyu Kebab Description and Distinctive Features: Taşköprü boasts a rich culinary culture, contributing to its wealth in terms of cuisine. The primary reason for this richness lies in its forests, the diversity of vegetation, and the presence of a variety of animals raised in the region. The high quantity and quality of livestock in Taşköprü have led to the renown of the "kuyu kebab" (pit-roasted kebab) in the district. In the preparation of Taşköprü Kuyu Kebab, lambs aged 6-10 months, with an average live weight of around 25-35 kg, are used. These lambs are fed with aromatic herbs such as thyme, typical to the region. The distinctive features of the kebab include the special design of the pits used in the preparation, ensuring even and homogeneous heat distribution as they rotate, and the complete cooking of the kebab with the heat from the bricks. The mouth of the pit is sealed with locally specific yellow clay, isolating air and heat, preserving the cooking temperature, and preventing the meat from drying out. Another distinctive feature is the resin in the pine root used for burning the pits, enhancing the flavor of the kebab. Taşköprü Kuyu Kebab does not use any spices or vegetables during cooking, setting it apart from other kebabs primarily due to its unique production method and the way the pit is prepared. Preparation of Taşköprü Pit-Roasted Kebab: The Pit Where the Kebab is Cooked: The pits used in the preparation of Taşköprü Pit-Roasted Kebab are prepared in the form of a barrel (cylinder) with a depth of 180 cm and a diameter of 100 cm. However, the depth cannot be less than 2 meters, and the diameter cannot be less than 1.5 meters. The barrel shape of the pit ensures even and homogeneous heat distribution as it rotates, and it also prevents the lambs from sticking to the wall. The pit is constructed with a bulge in the middle, creating a narrowing effect when looked into. This bulge ensures that the fire rotates evenly during combustion. The walls of the pit are built with thoroughly dried old rubble bricks to better retain heat. Around the pit, there is a section filled with materials, reaching 2-2.5 meters between bricks and soil. hese filling materials include sand, gravel, straw, bricks, glass, and bottle fragments, preserving the pit's insulation. Yellow clay, prepared instead of cement, is used as mortar in the construction. The unique feature of this clay is its ability to increase heat absorption by the pit and maintain warmth for a longer period. Scientific research has shown that yellow clay in the region is easily distinguishable from other soils, having a high fraction of fine-grained and medium-grained sand, resulting in increased heat absorption and longer heat retention in the pit. The low amount of clay fraction in yellow clay gives it plastic properties, preventing the mortar from drying, cracking, and disintegrating at high temperatures. The moderate lime content in the soil contributes to the cementitious properties, allowing the particles to hold together tightly, preventing them from breaking apart at high temperatures. Stainless steel plates, covered with wooden material, are used to close the mouth of the pits. Pits are generally located within the facility, and the smoke and steam generated are expelled to the outside through a chimney system. Fuel and Burning of the Pit: For burning the pit, has çıra (cut roots of pine trees) is used as fuel. Çıra is an easily ignitable and high-calorie fuel. Approximately 25 pieces of çıra branches, each 10 cm in diameter and 75-80 cm in length, are thrown into the pit to ignite it. The burning time is approximately 1.5 hours. After the wood is completely burned, any remaining unburned pieces are removed with long scissors, and the pit is now ready. At this stage, the bricks inside the pit are fully heated, and the kebab cooks entirely with the heat from these bricks. According to measurements, the temperature of the pit reaches up to 950-1050 degrees Celsius during combustion. However, during the cooking of the kebabs, the pit temperature is measured at around 350-400 degrees Celsius. Lamb Selection: In the preparation of Taşköprü Pit-Roasted Kebab, lambs aged 6-10 months, with an average live weight of approximately 25-35 kg, are used. These lambs are fed with aromatic herbs such as thyme in their growing regions, giving the kebab its distinctive flavor. After lamb selection, the lambs for kebab are slaughtered in authorized slaughterhouses under veterinary control in the early hours of the morning (around 5-6 am). After examination and approval, the lambs are transported to the establishments where the kebab will be made using refrigerated vehicles, starting at 8 am. Preparation of Lambs and Placement in Pits: Taşköprü Pit-Roasted Kebab is made from freshly slaughtered lamb meat that has not yet undergone rigor mortis. Therefore, kebabs are not made from pre-cut and rested meat. The carcasses, freshly slaughtered in the morning, are brought to the establishment, and the internal organs are removed. The shank bones in the legs are taken out. Starting from the neck of the carcass, a cut is made along the spine to the hip bone, but the carcass remains intact. The purpose is to ensure better cooking of the kebabs. The kebabs are cooked without salt. A large tray is placed on the bottom of the prepared and heated pit, and about 2 liters of water are added. The purpose is to create steam in the pit for better cooking of the kebabs and to prevent the dripping fat from the kebabs from falling into the fire, avoiding unwanted smells. Iron rods arranged in double rows inside the pit are used to hang the carcasses with hooks, making them ready for cooking. The hooks used must be made of stainless steel or chrome-nickel. In addition, the lambs should be hung in the center of the pit without touching any surface. All materials used, as well as the kebab pits, must comply with the "Turkish Food Codex Regulation on Materials and Articles in Contact with Food" and the "Turkish Food Codex Regulation on Food Hygiene." Afterward, the pit is closed with a specially prepared cover, and the open spaces around it are completely sealed with a mortar made of yellow clay to prevent air from entering. According to scientific studies, the pit temperature reaches about 900-1050°C depending on the number of lamb carcasses hung in the approximately 3-hour time frame, and the central temperature reaches 90-111°C during the approximately 3-hour waiting period for cooking, depending on the number of lambs. Therefore, Taşköprü Pit-Roasted Kebab is considered safe food according to Law No. 5596 on "Veterinary Services, Plant Health, Food, and Feed" and the regulations and instructions issued in accordance with this law. After cooking for about 2.5-3 hours in this manner, the pit is opened to let the steam escape, and the cover is closed again for an additional half-hour for browning. Once prepared for presentation, the kebabs are taken to the kitchen for serving. Portioning and Serving of the Kebabs: This kebab is generally served between 11:00 am and 12:30 pm and is not prepared or sold outside these hours. Taşköprü Pit-Roasted Kebab is served with the temperature it has when it comes out of the pit and is never reheated. The cooked kebabs are shredded using skewers. According to the customer's preference and weight, the kebabs are placed on plates bone-in, boneless, fatty, or less fatty. They are served with a garnish of sliced raw onions and parsley, cut into small cubes without any processing or seasoning.