Lamb leg and rib pieces are seasoned and slow-cooked for hours in a special pit oven to make the famous kuyu kebabı of the Bolu region. The long cooking time and temperature control needed for the meat to fall off the bone naturally takes real skill, which is why it takes centre stage at large gatherings.
Rub the lamb leg and ribs thoroughly with the crushed garlic, cumin, black pepper, salt and olive oil.
Cover the seasoned meat and let it rest in the fridge for 8 hours, preferably overnight.
Place the meat with the bay leaves in a deep baking tray and seal it tightly with foil.
Roast the covered tray in an oven preheated to 150°C for 4 hours, until the meat falls off the bone.
Remove the foil, raise the oven temperature and roast for another 15 minutes until the top browns.
Do not skip resting the meat for at least 8 hours before roasting; letting the spices penetrate is what builds the flavour. Opening the foil too early dries the meat out, so keep it tightly sealed until the final 15 minutes.
Traditional kuyu kebabı is cooked for hours in a special pit dug into the ground; keeping the same low, steady temperature in a home oven gets surprisingly close to the same result.
Admin DadaGastro · verified in test kitchenFırın sıcaklığımı tam ayarlayamadım, termostatım gerçek sıcaklığı 20 derece düşük gösteriyormuş, bu yüzden 4 saat yerine 6 saat pişirmem gerekti ve et yine de istediğim kadar yumuşamadı. Bu benim fırınımın hatasıydı, tarifin kendisi net ve anlaşılırdı.
Eti tam 8 saat değil gece boyu yaklaşık 10 saat dinlendirdim, baharat kokusu ete iyice sinmişti. Fırından çıkardığımda kemikten kendiliğinden ayrılıyordu, misafirlerim çok etkilendi, tabakları tertemiz bitirdiler.
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