Mugla Sulu Kebab Description and Distinguishing Features of the Product: Muğla Sulu Kebabı is a traditional dish originating from the Muğla province, prepared by initially boiling meat and bones, then adding water to continue cooking. This kebab is known for its rich, fatty consistency, which comes from the marrow, bones, and collagen connective tissue present in the recipe. Historically, Muğla Sulu Kebabı has been popularly eaten especially in the early morning hours, earning it the nickname breakfast kebab due to this longstanding custom. Since the 1950s, it has been widely produced and enjoyed throughout the Muğla region, making it a notable local specialty. Muğla Sulu Kebabı is distinctly associated with the Muğla province in terms of its production. It holds a special place within Muğla’s culinary heritage as a dish unique to the region. This kebab is commonly enjoyed during daily meals, especially in the early morning and at breakfast, and is also served to guests. The preparation and cooking methods of Muğla Sulu Kebabı differ depending on the ingredients and techniques used, requiring a certain degree of culinary expertise. Although it has a watery texture similar to a soup, it is regarded as a main course. Unlike typical watery dishes that are eaten with spoons, Muğla Sulu Kebabı is traditionally served using a fork. Preparation and Cooking Process of Muğla Sulu Kebabı: For this dish, meat from small livestock and bones from large livestock raised in the Muğla region are preferred. The preparation involves selecting and preparing these ingredients, followed by cooking and other essential steps that demand culinary skill. In a deep cooking vessel, broken beef bones along with about half of the internal fat are first placed at the bottom, then the meat is layered on top, followed by the remaining fat. The dish is then transferred to the oven or fire in this arrangement. Typically, the cooking is done by professional food preparers, aiming for the kebab to be ready by early morning hours. The preferred method of cooking uses a wood fire to enhance the flavor. The meats are roasted for about one hour until they achieve a golden-brown color. Proper browning is essential to develop the rich flavor of the dish. After removing the meat from the oven, it is allowed to rest for approximately one hour. This resting period is important because adding water to hot meat immediately—whether cold or at room temperature—can cause the meat to become tough. Letting the meat cool down before adding water enhances both the taste and texture of the kebab. The browned meats are then placed into a tray, earthenware pot, or clay vessel, where salt and water are added before returning it to the oven. The meat is considered fully cooked after spending an average of 7 hours in the oven, during which time it becomes tender throughout. Large chunks of fat that will not be served are skimmed off from the dish. The bone marrow remains inside the beef bones and is transferred back into the dish, leaving only the bone-in meat and its rich broth in the cooking vessel. The meat is carefully lifted out of the cooking dish using a skimmer and transferred to another container. If desired, the remaining clear broth can be strained to remove any small particles for a cleaner appearance. This strained broth is then combined with the meat. Serving: The presentation of Muğla Sulu Kebabı is given as much attention as its preparation. Common accompaniments include black pepper, lemon, pita bread, and either seasonal dried or fresh peppers, which are served optionally.