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
Prepare large pieces of lamb, rub with salt, a little black pepper and thyme, then rest.
- 2
Heat the pit or tandoor-style oven in advance and place the meat once the embers are stable.
- 3
Cook slowly in closed heat without direct flame contact, preserving the meat's own steam.
- 4
Rest briefly and serve hot without shredding the texture.