Aksaray Tulum Kebab Description and Distinguishing Features of the Product: Aksaray Tulum Kebab, which is now prepared in restaurants in Aksaray province, has its roots in a traditional meal made by shepherds. Before heading out to graze their flocks in the Aksaray region, shepherds would dig a pit, coat the inside of the tulum (an animal skin) with spices they brought along, place large pieces of meat inside, sew up the skin, and cook it. To prevent the tulum from burning, they would lay thick leaves they gathered from the area underneath and above the meat, cover it with soil, and light a fire on top. This fire was intended to conceal the fact that the kebab was cooking from the outside. When the shepherds returned from grazing, they would open the pit and enjoy the cooked kebab right there. The name "thief kebab" comes from a playful tradition where shepherds would secretly take each other's lambs without the other knowing, cook the lamb, invite the owner shepherd, and enjoy the kebab together while having fun conversations. The right to take the lamb next time would pass to the other shepherd. The unique characteristics of Aksaray Tulum Kebab include a cooking method where the tulum is not exposed directly to the fire, allowing the meat to cook thoroughly without burning. The meat is cooked whole, without being separated from the bone, resulting in a shiny surface and a cooking process that yields shades of brown-pink. There are no burnt or foreign tastes or odors in the final product, which consists solely of spices and meat. The meat used comes from male lambs that graze freely in the open pastures of Aksaray province. Production Method: The tools, equipment, components, and final product used in the preparation of Aksaray Tulum Kebab will adhere to the Turkish Food Codex regulations, both horizontal and vertical. The ingredients required to make Aksaray Tulum Kebab for 25 people are as follows: Ingredients: - 10 kg bone-in meat from a 6-7 months old male lamb - 300 g salt - 250 g thyme - 250 g cumin - 250 g red pepper flakes - 250 g black pepper Preparation of Aksaray Tulum Kebab: The skin of a lamb weighing between 10-15 kg is removed in the shape of a tulum (an animal skin sack) one day before cooking. The internal organs are removed, and the meat, still attached to the bone, is divided into large pieces without detaching from the bone. The meat is then left to rest in a refrigerator at a temperature between 0°C and 4°C with a humidity level of 80% to 86% for one day. The next day, the rested bone-in meat is mixed by hand with salt, thyme, cumin, red pepper flakes, and black pepper for about 10-15 minutes. The lamb skin, removed the previous day, is sewn with a needle and thread, leaving only the neck open. The open areas between the legs and tail are stitched, and the neck remains open. The bone-in meat is then stuffed into the open neck of the lamb skin. After stuffing, the neck part is sewn shut with a needle and thread. Specifications and Preparation of the Pit for Cooking the Kebab: A hole with a diameter of 150 cm and a depth of 200 cm is dug into the ground one day before cooking. Optionally, the pit can be lined with fire bricks measuring 20x10x5 cm. The evening before cooking, wood is added to the pit and allowed to burn down to embers overnight. In the morning, additional wood is added to the embers. The tulum should be placed on an iron tray or a stainless steel sheet with a thickness of 2 mm and a diameter of 1 meter, which is then placed on the embers. The tulum is covered with soil to block air and sealed with more soil. Additional embers are placed on top of the soil, and the top is sealed again with the metal tray or stainless steel sheet. Cooking of Aksaray Tulum Kebab: Aksaray Tulum Kebab is cooked inside the pit at a temperature ranging from 200-300°C for 5-6 hours. It is carefully removed from the pit using two metal rods with hooked ends, each measuring 120 cm in length. Once removed, the tulum is opened at the seams, and the meat inside is transferred to a metal tray. Presentation of Aksaray Tulum Kebab: Aksaray Tulum Kebab is served while still hot, with a minimum portion size of 300 grams, accompanied by a serving of bulgur pilaf.