Denizli Kebab
Denizli Kebab is made from under-aged male lambs. In the preparation phase, first of all, the furnace must be annealed. For this, logs cut from the trunk and branches of the gum tree are used. The logs are ignited with pine woods in the left corner of the furnace of four logs as one back, two sides and one middle. While the kiln is annealed, the whole lamb is divided into two lengths, and from each length divided into two, four pieces are separated as forearm, shovel (upper arm), rib (Flank), and Fleto (Kidney Bed). The hind leg is not processed. The reason for this is that the flavor of Denizli Kebab is cooked with the fat on the back of the meat. The whole lamb, which is divided into eight parts, is skewered on both sides with stainless iron skewers. Pieces of the whole lamb's tail are placed between the forearm, shovel (top of the arm) ribs (Flank). Two tinned and hand-forged copper pans with a diameter of 50 cm are placed on the right side of the annealed furnace. First the shovel (upper arm), then the Fillet (Kidney Bed), then the forearm, and lastly the rib (Flank) are lined up starting from the right corner of the oven. Lamb heads are placed in the gap between the fire on the left side of the oven and the pieces of meat on the right side, with their chins touching the inner walls of the oven. In this way, Denizli Kebab is left to cook on its own. The duty of the two copper pans on the right side of the oven is to seep the cooked meat into its own fat. These leaking oils are used to lubricate pita bread, which is an indispensable part of Denizli Kebab. The cooking time of Denizli Kebab does not have a specific time. All dexterity is the experience and judgment of the master. Meats that are placed in the oven are cooked by transferring ribs (Flank), forearm, fillet (kidney bed), shovel (on the arm) from the end to the beginning. Cooked meats are weighed by kilo with a double pan seat scale and served. It is served with or without bones, with or without oil, according to the customer's request. Denizli Kebab is served with tomatoes and onions. As in kebab, tomatoes and onions are also eaten by hand.
