Balikesir Gobel Lamb Kokoreci Product Description and Distinctive Features: Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is a traditional dish that reflects the rich culinary heritage of Balıkesir. The origins of this unique product can be traced back to the extensive production in the Göbel neighborhood of Susurluk district. It is widely recognized by consumers under the name Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci, and is therefore closely linked to the province of Balıkesir where it is made. Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is crafted from the internal fats sourced from the lamb's intestines, commonly referred to as "çöz yağı" or "gömlek yağı" (melted or shirt oil), following the butchering process of the lamb. The product is cleaned, subjected to heat treatment, and then prepared by wrapping the thick intestine, locally known as "bumbar," with the addition of the thinner intestine. After preparation, the product undergoes a freezing process. Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is marketed either frozen or pre-cooked. While Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is typically sold in a rolled format, it can also be sliced upon request. Produced as either frozen or fast-frozen, this product is made in accordance with the necessary technical standards and food hygiene regulations. It is intended for consumption after being properly cooked. Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci stands out due to the unique ingredients used in its production, requiring specific techniques and skilled craftsmanship. Production Stages and Freezing of Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci: This product is made from the thick and thin intestines, as well as the "çöz" (melted) and "gömlek" (shirt) fats of lambs raised within a specific geographic area, all while adhering to minimum technical and hygiene standards. Typically, Balıkesir Göbel Lamb Kokoreci/Balıkesir Lamb Kokoreci is prepared by rolling the ingredients onto a skewer, with an average weight of around 3 kg. However, food producers have the flexibility to adjust the proportions of the components based on the requirements of the product. The intestines and internal fats used in the production process are carefully selected and cleaned, following the Special Hygiene Rules for Animal Products and other relevant food safety regulations. In the initial stage, the intestines (both thick and thin) are combined with "çöz" and/or "gömlek" fats and carefully wrapped around food-safe skewers. This forms the inner portion of the kokoreci. An additional layer is then applied by wrapping the entire inner portion with approximately two thin intestines to cover it completely. Once the wrapping is finished, the skewers holding the product are hung in a way that prevents them from touching each other and are subjected to heat treatment at a temperature of 250-260°C for about 30 minutes, using proper techniques. After heat treatment, the kokorecis are left to cool at room temperature for about 1 hour. The skewers are then removed, and the kokorecis can be sliced if desired. The prepared products are allowed to rest for 2-3 hours at a temperature range of -5°C to 0°C, depending on the food facility's conditions. After the resting period, the products are typically frozen or rapidly frozen at temperatures ranging from -40°C to -45°C, following proper procedures.