Agri Doner Leaf Product Description and Distinguishing Features: Ağrı Yaprak Döneri (Ağrı Leaf Doner) is made by slicing meat from the hind leg of cattle, aged up to one year, into thin layers no thicker than 5 mm. These thin meat slices are marinated and then arranged on a rotating skewer with tail fat before being cooked on a rotating grill. Once cooked, the resulting doner block is sliced into strips no thicker than 2-3 mm using a doner knife. The meat used to make Ağrı Yaprak Döneri comes from different parts of the cattle, including the hind leg, tenderloin, sirloin, fillet, and testicles. The meat is sliced into thin leaf-like shapes and marinated for 3 days. The marinade is a blend of yogurt or milk, finely chopped onions (cut into 2-3 mm pieces), black pepper, and salt. Production Method: The meats used in the production of Ağrı Yaprak Döneri come from cattle raised within the region, and the animals are no older than 1 year. Livestock farming in the area relies primarily on grazing, so during the summer, the animals are fed fresh grass. For their winter diet, barley, straw, and factory feed are preferred, with no use of silage.