Kuyu Tandırı (kuyu Kebabı)
KUYU TANDIRI (KUYU KEBAB) | Culture Portal ARCHEOLOGY AND HISTORY LANGUAGE AND LITERATURE EVENTS TRADITIONAL CUISINE PLACES TO VISIT NEWS AND ANNOUNCEMENTS FOLK CULTURE OUR CULTURAL HERITAGE ART WHERE TO ACCOMMODATE TRAVEL MEMORY TOURISM ACTIVITIES MEDIA LIBRARY SPECIAL TO PROVINCES HOMEPAGE CONTACT HOMEPAGE CONTACT MAP Traditional Cuisine DENİZLİ Türkiye Home Page Traditional Cuisine Well Tandoori (Kuyu Kebab) - Denizli Kebab Well Generally 1.5m. depth, 85-90 cm. It is laid from old cut bricks with yellow soil mortar, flat (on top of each other) and curved from inside to outside towards the middle part of the well. The higher the chimney height, the better.
Ingredients
- Local main material
- Butter or oil
- salt
- spice
Recipe
- 1
: The most important ingredient for making kuyu kebab is lamb.
- 2
Even though kebab can be made from small cattle such as sheep and goats, it is not as delicious as lamb.
- 3
Kindling is used as fuel in the well.
- 4
Kebabs cannot be made with wood or other fuels other than Çıralı pine wood.
- 5
Even if it is made, it does not taste like the one made with kindling.