Arapgir Tandoori Kebab Product Description and Distinguishing Features: Arapgir Tandır Kebab is made using the meat of 1-year-old castrated goats from the town of Arapgir, Malatya. The kebab is cooked in a tandır, a traditional oven fueled by oak wood. The history of Arapgir Tandır Kebab stretches back through time, with its unique feature being the local production method. The meat is salted before being cooked in the tandır, adding a distinctive flavor. As a result, there is a strong connection between the geographical region and the product’s reputation. Production Method: In the preparation of Arapgir Tandır Kebab, the meat is sourced from 1-year-old castrated goats, known locally as "çebiş," which are raised and fed in the natural environment of Arapgir Sarıçiçek Plateau. The cooking process takes place in tandır ovens. The meat is thoroughly washed and soaked in water to remove any blood. It is then halved, and the arm and shoulder bones are removed. This step helps the meat absorb salt more effectively. Afterward, the meat is generously salted, and long skewers are inserted through the body of the meat. The large and lengthy rib bones are cracked using a meat-beating iron. The tandır used in the cooking process is a rectangular-shaped oven constructed from fire bricks. Oak wood is burned inside the tandır, and it is allowed to burn down to embers while the tandır fully heats up. A tray, which is as long as the tandır, is placed inside. As the meat cooks, its fat and juices collect in this tray, preventing the flames from directly touching the meat and keeping wood ashes from sticking to it. The collected fat and juice are not used during serving. The meat, hung on a hook attached to the detection iron along the oven, becomes ready to serve after about 3-5 hours of cooking. Arapgir Tandır Kebab is traditionally served with Arapgir Köhnü Üzümü (Arapgir Dried Grape), which holds a geographical indication registered under number 96.