Kayseri Oven Mousse Kebab Description and Distinguishing Features of Kayseri Oven Mouth Kebab: Kayseri Oven Mouth Kebab is a traditional delicacy made by gently roasting lamb rib chops and diced meat, combined with tail fat, tomatoes, green peppers, garlic, and thyme. The mixture is slow-cooked for 3 to 3.5 hours in a stone oven, specifically placed near the mouth of the oven, where the temperature is lowest. This method ensures a tender and flavorful result. It is typically served hot with freshly baked pita bread. The origins of the Kayseri Oven Mouth Kebab can be traced back to ancient times, and it holds a prominent role in the rich culinary heritage of Kayseri. Its preparation is influenced by regional characteristics that are unique to the area’s geography. As a result, this dish has become strongly linked to its place of origin and has earned local and regional recognition. Production Method: Ingredients (Serves approximately 8 people): - 1 kg diced, boneless lamb - 1.6 kg lamb rib chops - 200 g lamb tail fat - 1.5 to 1.8 kg fresh tomatoes - 1 kg green peppers - 500 g garlic - 2.5 to 3 g dried thyme - 17 to 20 g salt Preparation Steps: Start by lining the bottom of a copper tray with 150 g of tail fat. Next, place the thyme-seasoned diced lamb along with the rib chops evenly over the fat to cover the entire tray. Add peeled garlic cloves, thin tomato slices, and halved green peppers (cut lengthwise into 6 to 9 cm pieces). Then, spread the remaining 50 g of tail fat on top and sprinkle with salt. Cover the tray with aluminum foil and cook the dish for 3 to 3.5 hours in the coolest section near the mouth of a stone oven. Kayseri Oven Mouth Kebab is served hot, traditionally accompanied by warm pita bread.