Malatya Paper Kebab

A Turkish delight-like kebab made by blending lamb ribs and shoulder meat with salt and pepper, wrapping them in wax paper, and slow cooking them in their own fat and water for 8-10 hours in wood ash in a stone oven on copper trays.

History: A centuries-old banquet dish that the butchers of the historical Malatya bazaar put in the oven in the evening and take out in the morning.

Production Method: Meats wrapped in wax paper are cooked in the oven without air intake; The fibers are completely separated and become ready to fall off the bone.