Tokat Kebab Description and Distinctive Features of the Product: The Tokat Kebab, originating from the Tokat region, derives its name from a distinctive preparation technique that has been practiced in Tokat province for many years. Prior to becoming a commercial specialty in Tokat and its surrounding areas, Tokat Kebab was traditionally made in vineyard houses during special celebrations. It is defined as a kebab created by combining its key ingredients following a unique method, shaping them carefully, and then cooking the mixture in the characteristic Tokat Kebab oven. The unique qualities that set Tokat Kebab apart lie in its traditional production technique and the specific characteristics of the ingredients used. The key distinguishing elements of both the ingredients and the finished dish are as follows: 1. The meat and tail fat incorporated in Tokat Kebab are sourced from 6 to 9-month-old male Karayaka sheep, which are raised naturally in highland or rural areas. 2. The pepper utilized in Tokat Kebab is the locally grown Tokat pepper. 3. What makes Tokat Kebab stand out from other kebabs is its exclusive cooking method. 4. The kebab is prepared in a distinctive oven specifically designed for Tokat Kebab. 5. The way Tokat Kebab is served is also unique to this dish. Production Method: Meat It is essential that the meat used in Tokat Kebab comes from 6 to 9-month-old male lambs of the Karayaka sheep breed, which are raised in natural pastures or mountainous areas. The Karayaka is a local sheep breed characterized by a thin tail, coarse mixed wool, and relatively low milk and fertility rates. This breed is primarily raised for its meat, followed by milk and wool production. The sheep have predominantly white bodies with black markings on the head, ears, and legs. For Tokat Kebab, the hind leg and rib sections of the lamb are preferred due to their tenderness. Tail Fat The tail fat used in Tokat Kebab should be sourced from the tails of sheep or lambs. Tomato Field-grown tomatoes are favored over stake-grown varieties because they contain a higher dry matter content, do not suffer from green shoulder issues, and have a richer aroma. Pepper The distinctive Tokat Pepper is a crucial ingredient in the kebab. This pepper has been cultivated in the Tokat region for 50 to 70 years and is widely consumed locally and in neighboring provinces, especially during summer. Tokat Pepper is distinguished from other peppers by its thin flesh and unique fragrance. Its fruits are medium in length, usually lobed into three or four parts, with the tip narrower than the stem end. Eggplant The eggplants used in Tokat Kebab should ideally be seedless and free of bitterness. If seedless varieties are unavailable, those with small seeds and low seed quantity are acceptable. Preferred eggplants have a diameter of 7-8 cm and a length between 20-25 cm, with tender flesh being a key quality. Garlic Garlic bulbs with large cloves are preferred for use. Potato Potatoes chosen for the kebab should have low starch content, be high in protein, and display a yellow-cream colored flesh. Thin Pide The thin pide served alongside the kebab should remain fresh for a reasonable time, be thoroughly baked, and be relatively large in size, approximately 20 by 50 centimeters.