Taskopru Kuyu Kebab Description and Distinctive Features: Taşköprü is known for its vibrant culinary heritage, deeply rooted in the area's natural abundance. This richness in food culture stems from its extensive forests, diverse plant life, and the variety of animals raised locally. The district's notable livestock numbers and quality have made the kuyu kebab (pit-roasted kebab) a celebrated specialty of Taşköprü. In the making of Taşköprü Kuyu Kebab, lambs aged between 6 and 10 months, weighing approximately 25-35 kg live, are selected. These lambs graze on aromatic herbs like thyme, native to the region. A key characteristic of this kebab is the specially designed pit that guarantees uniform and consistent heat distribution as it rotates, allowing the meat to cook thoroughly using the heat retained by the bricks. The pit's opening is sealed with a distinctive yellow clay unique to the area, which traps air and heat, maintaining the cooking temperature and preventing the meat from drying. Another unique aspect is the use of pine root resin as fuel, which imparts a distinct aroma to the kebab. Unlike other kebabs, Taşköprü Kuyu Kebab is prepared without any spices or vegetables, making its method of preparation and pit design truly unique. How Taşköprü Pit-Roasted Kebab is Made: The Cooking Pit: The pits used for roasting the kebab are cylindrical barrels with a depth of 180 cm and a diameter of 100 cm; however, the pit’s depth must be at least 2 meters, and its diameter not less than 1.5 meters. This barrel shape promotes even heat distribution during the rotation process and prevents the lamb from sticking to the pit walls. The pit’s design features a bulging middle section that creates a narrowing effect inside, ensuring the fire spins evenly during burning. The pit walls are constructed from well-dried, aged rubble bricks that retain heat efficiently. Surrounding the pit, a layer of materials extends between 2 to 2.5 meters between bricks and soil for insulation. These insulating materials include sand, gravel, straw, bricks, glass, and bottle shards, all helping to maintain the pit’s thermal insulation. Instead of cement, yellow clay is used as mortar in the pit’s construction. This special clay enhances the pit’s ability to absorb heat and keeps the warmth for an extended period. Scientific studies reveal that the yellow clay found in this region is distinct from other soils due to its high content of fine and medium-grained sand, which increases heat absorption and prolongs heat retention within the pit. The low clay fraction in the yellow clay gives it plasticity, preventing the mortar from drying out, cracking, or crumbling under high temperatures. The soil’s moderate lime content adds cement-like qualities, helping the particles bind tightly and resist disintegration when exposed to heat. To seal the pit’s opening, stainless steel plates covered with wood are used. Typically, these pits are located indoors, and the smoke and steam produced during cooking are vented outside via a chimney system. Fuel and Pit Burning Process: The pit is fueled by çıra, which are cut pine tree roots known for their easy ignition and high energy content. Around 25 branches of çıra, each about 10 cm thick and 75-80 cm long, are placed into the pit to start the fire. The burning lasts approximately 1.5 hours. Once the wood has completely burned, any leftover unburned pieces are removed using long scissors, and the pit is ready for cooking. At this point, the bricks inside the pit are fully heated, and the kebab cooks solely with the heat radiated from them. Temperature measurements show that the pit can reach between 950 to 1050 degrees Celsius during burning, while during the actual cooking of the kebabs, the temperature remains around 350 to 400 degrees Celsius. Lamb Selection: For the preparation of Taşköprü Pit-Roasted Kebab, lambs aged between 6 and 10 months, weighing around 25-35 kg live, are chosen. These lambs graze on aromatic herbs like thyme native to the region, which imparts a unique flavor to the kebab. Once selected, the lambs are slaughtered early in the morning (around 5-6 am) at authorized slaughterhouses under strict veterinary supervision. After they pass inspection, the lambs are transported by refrigerated vehicles to the kebab preparation sites, starting from 8 am. Preparation of Lambs and Placement in Pits: The kebab is made using freshly slaughtered lamb meat that has not yet gone through rigor mortis, meaning pre-cut or rested meat is not used. The whole carcasses, freshly processed in the morning, are brought to the facility, where internal organs are removed and the shank bones in the legs are extracted. A cut is made along the spine from the neck to the hip bone, but the carcass remains intact to ensure even cooking. The kebabs are cooked without adding salt. At the bottom of the heated pit, a large tray is placed with about 2 liters of water to create steam, which helps cook the kebabs evenly and prevents fat drippings from hitting the fire, avoiding unpleasant odors. Inside the pit, iron rods arranged in double rows are used to hang the carcasses by stainless steel or chrome-nickel hooks, making sure the lambs are suspended centrally without touching the pit walls. All materials, including the pits, comply with the Turkish Food Codex Regulation on Materials and Articles in Contact with Food and the Turkish Food Codex Regulation on Food Hygiene. After hanging the lambs, the pit is sealed with a specially designed cover, and the gaps around it are completely filled with a mortar made from yellow clay to block any airflow. Studies show that during the cooking period of approximately 3 hours, the pit’s temperature reaches between 900 and 1050°C depending on the number of carcasses, while the central temperature stabilizes between 90 and 111°C. This makes Taşköprü Pit-Roasted Kebab a safe food according to Law No. 5596 on Veterinary Services, Plant Health, Food, and Feed and related regulations. After cooking for about 2.5 to 3 hours, the pit is opened to release steam, then closed again for an additional 30 minutes to brown the kebabs. Once done, the kebabs are transferred to the kitchen for serving. Portioning and Serving of the Kebabs: The kebab is typically served between 11:00 am and 12:30 pm and is not prepared or sold outside these hours. It is served at the temperature it has when removed from the pit and is never reheated. The cooked meat is shredded with skewers, then portioned according to customer preference by weight—either bone-in, boneless, fatty, or lean. The kebab is accompanied by a garnish of raw onions and parsley, finely chopped into small cubes without any seasoning or processing.