Ankara Doner Product Description and Distinctive Features: Ankara Döner is made from the meat of mature male lambs weighing 40 kg or more, raised in the districts of Çubuk, Beypazarı, Kalecik, Polatlı, and Haymana within Ankara province, a region known for its distinct flora resulting from sheep farming. The meat is sourced from the MLD (Musculus longissimus dorsi) or loin muscle of mature male lambs, and no minced meat is added. Only tail fat is used, while other internal fats such as kidney fat, caul fat, etc., are excluded. After marinating, the meat is carefully cooked over oak charcoal embers at a slow pace, and the döner (rotating meat) is sliced into thin, leaf-like pieces. Production Method: In the preparation of Ankara Döner, the meat is sourced from mature male lambs weighing 40 kg or more, raised in the districts of Çubuk, Beypazarı, Kalecik, Polatlı, and Haymana within Ankara province, an area known for its distinctive flora due to sheep farming. After slaughter, the meat is allowed to rest for 2 to 4 days at 4°C. Once rested, the meat is thinly sliced to a thickness of 1 mm using a sharp, 50-70 cm long stainless steel rotating knife. For marination, 1.0-1.5% salt is used. Depending on the recipe, either 1 kg of onion juice per 10 kg of meat or 1 kg of tomato puree per 10 kg of meat is added. A combination of 1 kg of tomato puree and onion juice can also be used for marination. This process is done in a refrigerator at 7-12°C for about 14-16 hours. After marination, the meat is threaded onto a rotating skewer, and any excess liquid is allowed to drain. To prevent the meat from drying out, a layer of fat is added for every 4-5 layers of meat, depending on the weight. For every 15 kg of meat, 1 kg of thinly sliced tail fat is used. A cap-shaped layer of fat is placed on top to keep the outer layers soft and moist, while also enhancing the flavor of the meat. Cooking is carried out over oak charcoal embers that have been prepared in advance. The slow cooking process imparts a unique flavor to the döner. However, the true taste of the döner is achieved when oak charcoal is used. The charcoal is burned in a separate grill, and once it becomes embers, it is transferred to the döner grill. The döner meat, positioned about 20-25 cm away from the fire, is cooked at a temperature of approximately 200-220°C. The döner is first trimmed of excess meat and then cooked slowly, being turned as necessary. Ankara Döner is sliced at a slight angle from top to bottom, creating thin, leaf-like pieces, ready for serving.