Aksehir Tandoori Kebab Description and Distinguishing Features of the Product: Akşehir Tandoor Kebab is a classic dish linked to the Akşehir district in Konya province, with a history that stretches from the past to the present. This regional specialty is prepared using the tandoor cooking method, where lamb meat is slow-cooked with fruitwood (oak) in stone ovens fueled by the unique embers native to the area. The origins of Akşehir Tandoor Kebab trace back to the Seljuk era. Specifically, the Seljukname, a text that mentions the Seljuks, uses the term "biryan" to describe the dishes served at a feast hosted by Sultan I. Alâeddin Keykubad in Shawwal of the year 634 (May 1237). "Biryan" translates to "kebab," thus indicating the presence of Akşehir Tandoor Kebab among the dishes enjoyed during the Seljuk period. Production Method: Ingredients: - Lamb meat (front leg and back part) - Lamb fat - Salt - Water In the preparation of Akşehir Tandoor Kebab, the front and rear legs of the lamb are used. These cuts are chopped into small pieces and placed in copper pots. Salt is added according to the amount of meat, followed by melted lamb fat along with its own fats. The kebab is cooked in a stone oven (tandoor), and the choice of wood used in the cooking process is essential. The preferred wood is fruitwood (oak). Once the pots are ready, the stone oven, along with the embers inside, is allowed to turn into coals. When the coals are ready and the oven reaches a temperature of 200°C, the pots are placed inside. The key aspect of cooking Akşehir Tandoor Kebab is cooking the meat over the embers. During the cooking process, the pots are turned upside down every 15 minutes. This technique lasts for about 5-6 hours. Once the cooking is complete, the pots are removed from the oven and left to rest for about an hour before being served. Akşehir Tandoor Kebab is typically served on pita bread, sliced with a knife, and can be offered with varying levels of fat content: lean, moderately fatty, or fatty, depending on personal preference. It is usually accompanied by sliced raw onions, tomatoes, and roasted peppers on the side.