Alucra Capricorn Kebab Product Description and Distinguishing Features: Alucra Goat Kebab is a type of kebab made by roasting young black goats that are weaned and under one year old, typically weighing between 10-15 kg. This kebab is prepared using a region-specific method from early July until the end of October. Thanks to its distinctive preparation technique, Alucra Goat Kebab can stay fresh for 2-3 days at room temperature and can be preserved for 2-3 months under winter conditions. Due to this unique characteristic, it has traditionally been enjoyed as a winter dish in the area and used as a convenient travel food for those heading abroad. Alucra Goat Kebab is typically consumed cold, and the meat is tender, dissolving in the mouth with every bite. The oven used for preparing Alucra Goat Kebab is a unique structure made from dome-shaped stones called "has taş", found in the region. It is coated with a mud mortar made from local soil. The inside of the oven is left without plaster, and the stone protrusions form a rough surface. A mixture of gravel and stream sand is spread on the floor, with "has taş" placed over it to create a smooth, even surface. "Has taş" is a type of basalt rock known for its excellent heat retention, forming an ideal roasting surface. It can withstand temperatures up to 500°C and takes around 12 hours to cool down. The mud coating helps prevent cracking due to temperature changes while also retaining heat. The oven's base is circular, with a diameter of roughly 160 cm, and the ceiling stands at a height of 65-70 cm. The opening of the oven measures approximately 50x65 cm, and the chimney is positioned above the mouth, externally. In the ovens where Alucra Goat Kebab is cooked, red pine wood, commonly found in the area, serves as fuel. With a long-standing tradition, Alucra Goat Kebab continues to be sold by weight at the Alucra district market and surrounding district markets. Production Method: Preparation of Goats before Cooking: In the making of Alucra Goat Kebab, young black goats that are weaned and less than one year old, weighing between 10-15 kg, are used from early July through the end of October. The goats are slaughtered a day before cooking, and after the internal organs are fully removed and the carcasses are cleaned under hygienic conditions, they are stored in a refrigerator at +4°C. The following day, the goats’ carcasses are taken out of the refrigerator and are carefully cut on the inside, outside, and coarse parts of the meat. They are then seasoned with rock salt, covered with a clean cloth, and left to rest for one hour. For seasoning a 10-15 kg goat carcass, approximately 600-700 grams of rock salt are applied. Cuts are made in the meat around the abdominal cavity of the rested goat carcasses, and the front and rear legs are placed into the openings. At this point, the goats are ready to be cooked. Preparation of the Oven and Cooking Alucra Goat Kebab: The night before cooking, the oven is heated using red pine wood. Early in the morning, the oven is checked, and when the internal temperature reaches the ideal range of 200-250°C, it is cleaned with a damp cloth to remove any ashes and embers. The oven floor is manually inspected for readiness. Thick boards, known as "mara", which are made from pine, beech, oak, or acacia wood, are placed in the lower part of the oven, ensuring minimal gaps between them. Once the oven is prepared, the seasoned goat carcasses are placed inside. The oven door is then closed, and the surrounding areas are sealed with a mud mortar made from soil to prevent air from entering. After about an hour, the oven door is opened, the goat carcasses are turned, and the door is closed again, sealed with mud to maintain the heat. This cycle continues for roughly 1 hour and 45 minutes. Once the cooking process is complete, the goat carcasses are removed from the oven and placed on clean cloths to cool. After cooling, the Alucra Goat Kebab is shredded and prepared for sale by weight.