Dalama Tandoori Description and Distinctive Features of the Product: Dalama Tandırı is a unique variety of kebab made from milk-fed lamb and kid meat, renowned for its special cooking technique. What sets Dalama Tandırı apart are the natural upbringing of the milk-fed lamb and kid, the freshness of the meat, the distinctive features of the pit, the specialized cooking method, and the way it is presented. In the preparation of Dalama Tandırı, milk-fed lambs and kids are raised in a natural environment, grazing on herbs such as thyme, oak, mackerel, and pine. These herbs contribute to the enhanced aroma and flavor of the meat, elevating its overall quality. The ideal weight of the milk-fed lamb or kid used for this dish ranges from 13-20 kg. Dalama Tandırı must be cooked in specially designed pits made from Madran riverbed stones, with dimensions of 90-100 cm in height and approximately one meter in width. For proper cooking, the belly portion of the milk-fed lamb or kid should be carefully separated. The selection of ingredients, the preparation process, and the final presentation require expert skill, making this a distinctive regional kebab variety. When presenting Dalama Tandırı, freshly grown seasonal ingredients such as green peppers, tomatoes, onions, and arugula should be included. It is traditionally served with beverages like ayran or cacık and spices such as dried green peppers. Additionally, it is accompanied by specially made flatbread. Presentation: The cooked Dalama Tandırı is carefully removed from the pit. To retain its heat, it should be prepared for presentation by placing hot embers underneath and hanging it in special glass display areas. Dalama Tandırı can be served either with or without bones. After the Dalama Tandırı is shredded using a rake, it should be served inside a special bread made specifically for tandır. There are two ways to present Dalama Tandırı: The first traditional method involves placing the Dalama Tandırı on a piece of oily paper, topped with a special Dalama Tandır bread. Additionally, it should be served with seasonal ingredients such as fresh green peppers, tomatoes, onions, arugula, and beverages like ayran or cacık, along with spices like dried green peppers. The second presentation method involves placing specially cut bread, which covers the tandır product, on mangals (charcoal grills) with heat from the bottom. The bread is placed on top of the tandır to help retain its heat and keep the bread warm. This serving method should also include the mentioned vegetables, beverages, and spices.