Bursa Doner Kebab Description and Distinctive Features of the Product: Bursa Döner Kebab is a delicious kebab made by grilling thinly sliced and minced meat from both small and large livestock over a wood charcoal fire. Once cooked, it is placed on a type of Turkish bread called "tırnak pide", and hot butter is poured over the kebab. The meat used in this dish has a fat content of no more than 25% by weight. The "tırnak pide" used for serving the Bursa Döner Kebab is first greased with the fat from the kebab meat, then grilled or heated, and finally cut into small pieces for serving. The Bursa Döner Kebab is traditionally served on a heated, wide, shallow porcelain or metal plate. As an option, it can be accompanied by yogurt, tomato or tomato paste sauce, roasted pepper, sliced tomatoes, or eggplants on the side. The origin of Bursa Döner Kebab dates back to the mid-1800s and has become a key element in the culinary culture of Bursa province. As such, it is deeply tied to the region's reputation and heritage. Production Method: Bursa Döner Kebab is made using thinly sliced meat and minced meat sourced from both small and large livestock. The amount of thinly sliced meat ranges from 10% to 40%, while the minced meat can make up to 90% of the total. It is acceptable to use lamb or sheep meat for up to 60%, with the remaining 40% coming from beef to balance the fat content of the smaller livestock meat. The fat content should not exceed 25% by weight. The carcass meat from slaughtered animals is cleaned of bones and tendons, resulting in leaf meat that is approximately 0.5 cm thick. Meat that is not used as leaf meat is turned into minced meat, and both the leaf and minced meat are allowed to rest for 2 to 3 days before preparing the döner (without marinating). Before preparing the döner, both the leaf and minced meats are salted with about 2% salt by weight. Then, approximately 1.5% of onion juice is added to the minced meat. The mixture is then ground and kneaded, with no spices used other than salt. The leaf and minced meats are layered onto a long skewer in plates, and the skewer is shaped into a cylinder, hexagon, or octagonal prism depending on the skewer's length, using the shaving method. The döner is traditionally cooked slowly over oak charcoal at moderate heat, approximately 10-15 cm away from the fire, to prevent burning. It is slowly rotated in the same direction as it cooks. Once fully cooked, the döner is sliced thinly from top to bottom using a döner knife. The slices are typically about 2-2.5 mm thick and 3.5-4 cm wide. After being placed on "tırnak pide", which has been brushed with the fat from the döner kebab meat, then roasted or heated on the grill and cut into small pieces, hot butter is poured over the top. The Bursa Döner Kebab is served on a heated, wide, and shallow porcelain or metal plate. For an enhanced flavor, it can optionally be accompanied by yogurt, tomato/tomato paste sauce, roasted pepper, sliced tomatoes, or eggplants on the side.