Kuyu Kebabı (Well Kebab) Originally from Kastamonu Province, Türkiye. Lambs are hanging inside of the well for 8-10 hours while cooking on kindling pine wood.
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It looks amazing, well done!
Looks great indeed!
This time-intensive preparation is quite a difference from the fast-food experience we enjoy here in the West 🙂
I bet you (and likely your whole family) enjoyed this very much.
3 comments
Congratulations on your achievement!
With your first post on EuropeEats we’ve upgraded your status to an official chef. To reflect this, your boring old grey flair **Turkish Guest** was replaced with the elusive golden flair **Turkish Chef**.
Keep up your work by contributing quality content: it will certainly inspire others!
_I am a bot, and this action was performed automatically._
It looks amazing, well done!
Looks great indeed!
This time-intensive preparation is quite a difference from the fast-food experience we enjoy here in the West 🙂
I bet you (and likely your whole family) enjoyed this very much.