Partners Garbage Shish Product Description and Distinguishing Features: Ortaklar Skewer is crafted by threading thin strips of beef, typically around 15 cm in length and 0.5 cm in width, onto pointed reeds or stalks that have been sharpened with a knife. These meat-filled skewers are then grilled over charcoal for a rich, smoky flavor. At the tip of each skewer, a piece of sheep tail fat is added to enhance the taste. Only meat and tail fat are used—no vegetables or additional ingredients are included. Ortaklar is one of the three towns located within the Germencik district of Aydın Province. The renowned Ortaklar Skewer has become closely identified with Ortaklar Neighborhood, especially around the railway line that cuts through the center of the town. What began as mobile food vendors has evolved into established Ortaklar Skewer restaurants, creating a culinary identity for the area. Initially designed to serve travelers on the Aydın-İzmir railway, Ortaklar Skewer was ideal for its quick grilling over high heat due to its small meat portions, enabling fast service. What sets this delicacy apart is the use of small beef pieces sourced from the hind leg of young milk-fed calves. These are skewered onto sharpened stalks with a piece of sheep tail fat at the tip and then charcoal grilled to perfection. Production Method: Ortaklar Skewer is made from lean, boneless meat taken from the hindquarters of a mature cow. After being sliced and allowed to rest for several days, the lean beef—locally described as "cut to a size a sparrow can swallow"—is carefully portioned into small pieces. These meat pieces are then threaded closely together onto dry reeds or stalks, each about 15 cm long with sharpened tips, leaving no spaces between them. A piece of sheep tail fat is fastened to the end, and the skewers are rapidly grilled over hot charcoal flames to achieve their distinctive flavor.