2. Kuyu Kebabı: A Slow-Cooked Delight from the Earth
Known as "pit kebab," Kuyu Kebabı is a traditional dish that showcases the region's mastery of slow cooking. Lamb or goat meat is marinated with a blend of local spices and slow-cooked in a sealed pit for several hours. The result is tender, fall-off-the-bone meat infused with smoky, earthy flavors. Specialized restaurants in Pamukkale often serve this dish with grilled vegetables and fluffy rice pilaf. Kuyu Kebabı is more than just a meal; it's a celebration of local culture, as its preparation is often a communal activity. Each bite reflects the care and history behind this time-honored cooking method.
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