Konya’s food culture is very broad. We can say that the most delicious food is made from lamb ribs in the oven kebab. This means that the meat is not cooked for 6 to 7 hours in the wood fire, which means that the meat is like cotton. The flavor is an indispensable taste in the konya. If you want to go to the details of this wonderful taste, follow us.
OVEN KEBAB RECİPE
For the oven kebab, konya ova merinos yayımm koyunu must be used, fattening is not delicious. The lamb or sheep should be left for 7-8 hours after being cut. Kebabs can be made from every side except the back of the animal, but the ribs and the forearms are the most favorite places. The more meat the oven kebab is made, the tastier and softer it becomes. If lamb is used, no water is given, it is watered. Lamb 3-3,5 hours, male sheep 4 hours, female sheep 7-8 hours baked. The fire in the meat bread ovens is on the right, the fire in the oven kebab is on the left because meat bread requires high fever. Oven dumplings are used in the meat baking oven, and oven fire is used in the oven kebab. According to the characteristic of the animal, if the oil condition is low, it can be added from the oil of the kebab the day before. However, this oil should be given after the water is completely taken out, otherwise the kebab becomes tasteless.
*More than 6 people
*1 sheep rib and forearm
*¼ sb water
*1 liter salt
*Preparation: Place the meat in the kebap basin, put salt and water in it. Drive for 10-15-15 minutes in the file. From time to time, turn it with wooden sticks and cook until it is red.
KONYA GUİDE 