Turkish Cuisine
Kuyu Kebabı

Pit Kebab

City
Karabük
Prep Time
180 min

Pit Kebab is known around Safranbolu and Karabuk for its slow cooking in a closed pit or tandoor-style oven. Its flavor comes less from heavy seasoning and more from heat control, steam and long resting. It is closer to a specialist cooking tradition than an ordinary home recipe, which is why it is often encountered in restaurants and special gatherings.

Ingredients

  • Kuzu eti
  • Tuz
  • Karabiber
  • Kekik
  • Soğan
  • Köz ateşi

Recipe

  1. 1

    Kuzu eti iri parcalar halinde hazirlanir; tuz, az karabiber ve kekikle ovulup dinlendirilir.

  2. 2

    Kuyu veya tandir duzeni onceden yakilir; kor dengelenince et askida ya da kapali kapta yerlestirilir.

  3. 3

    Et, dogrudan aleve degmeden uzun sure kapali isida pisirilir; bu surecte kurumasini onlemek icin kendi buhari korunur.

  4. 4

    Pisen et kisa sure dinlendirilir, lifleri ayrilmadan sicak servis edilir.