Tokat Kebab Description and Distinctive Features of the Product: The "Tokat Kebab," made in the Tokat region, gets its name from the unique production method that has been used in the Tokat province for years. Before becoming a commercial product in Tokat and its surroundings, Tokat Kebab was traditionally prepared in vineyard houses on special occasions. It can be defined as a kebab obtained by bringing together the food items that constitute its ingredients according to a unique production method and shaping them, then cooking in the distinctive Tokat kebab oven. The distinctive features that make Tokat Kebab unique are the production method and the characteristics of the food items involved in the production. The distinguishing features of the food items that make up the kebab composition and the final product can be listed as follows: 1. The meat and tail fat used in Tokat Kebab come from 6-9 months old male lambs of Karayaka sheep raised in natural environments or highlands. 2. The pepper used in Tokat Kebab is Tokat pepper. 3. Tokat Kebab distinguishes itself from other kebabs through its unique cooking technique. 4. Tokat Kebab is cooked in a distinctive kebab oven. 5. The presentation (service) of Tokat Kebab is unique. Production Method: Meat It is crucial that the meat used in Tokat Kebab comes from 6-9 months old male lambs of Karayaka sheep raised in natural environments or highlands. The Karayaka breed is a local sheep breed with a thin tail, coarse and mixed wool, low milk and fertility yield, primarily raised for meat and later for milk and wool. The Karayaka sheep have white bodies with black spots on the head, ears, and legs. In Karayaka Kebab preparation, the use of the lamb's especially hind leg parts and ribs is preferred for tender meat. Tail Fat The tail fats obtained from the tails of sheep or lambs should be used in Tokat Kebab. Tomato Field tomatoes should be preferred over stake tomatoes due to their higher dry matter content, lack of green shoulder problems, and more aromatic nature. Pepper Tokat Pepper, which possesses distinctive characteristics and is an essential ingredient in the kebab composition, should be used. Tokat Pepper has been widely cultivated in Tokat province for 50-70 years and is consumed significantly in the region and surrounding provinces, especially during the summer season. Tokat Pepper is quite different from other peppers due to its thin flesh and unique aroma. The fruits of Tokat Pepper are of medium length, 3 or 4-lobed, with the tip of the fruit narrower than the stem part. Eggplant The eggplant used in Tokat Kebab should be seedless, not bitter (if seedless cannot be found, those with small seed size and few seeds should be preferred), with a diameter of 7-8 cm and a length of 20-25 cm. Additionally, eggplants with tender flesh should be preferred. Garlic Large-grained garlic should be preferred. Potato Potatoes with a low starch content, rich in protein, and a yellow-cream meat color should be used in kebab preparation. Thin Pide The thin pide used during kebab service should not become stale quickly, be well-cooked, and be of large size (~20x50cm).