Malatya Paper Kebab Description and Distinctive Features of Malatya Paper Kebab: Malatya Paper Kebab is prepared by wrapping cuts of lamb, including rib rack, front leg, and neck meat, in fatty paper and slow-cooking them in stone ovens fueled by oak wood, following a unique regional cooking method. This slow roasting process lasts about 12 hours. The custom of cooking skillet dishes in stone ovens is an important culinary tradition in the Malatya province. Malatya Paper Kebab, made using this technique, is a notable regional specialty and is often served during festive occasions. As a result, it is strongly connected to the local geography and holds significant renown. Production Method: Ingredients for one serving of Malatya Paper Kebab: 250 g lamb meat (including rib rack, front leg, and neck cuts) 50 g lamb tail fat (melted) 2-3 g rock salt Greaseproof paper In making Malatya Paper Kebab, lamb meat from animals raised within the region is used. The lamb is stored at a temperature between 0-4°C with continuous ventilation for one day. The rib rack, front leg, or neck is then cut into pieces. The lamb tail fat is diced and cooked over high heat until it begins to melt. The melted fat is continuously skimmed from the pan and collected in a separate container. The collected melted lamb tail fat is poured over the meat pieces, which are then tightly wrapped in greaseproof paper to protect them from air exposure. These wrapped portions are placed inside a copper pot, which is then sealed securely. The copper pot containing the meat is positioned near the fire inside a stone oven preheated to 250°C using oak wood until the fire turns to embers, a process lasting around 2 hours. Afterwards, the pot is moved away from direct heat and cooked for another 10 hours. Throughout the 12-hour cooking period, the pot’s position is adjusted every 45 minutes, and the greaseproof paper inside is flipped to ensure the lamb tail fat thoroughly permeates all parts of the meat. This initial exposure to intense heat followed by slow cooking at a lower temperature allows the kebab to develop a rich caramelized flavor while keeping the inside tender and juicy. The finished Malatya Paper Kebab is served hot.