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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
200°C
150°C - 250°C
Time
1 hour
30 minutes - 2 hours
Equipment
Testi kebabı (Cappadocia): Slow cooking in sealed clay pots buried in coal embers
Çökertme kebabı (Bodrum): Layered meat and yogurt cooked on vertical spit
Tandır (Central Anatolia): Whole lamb suspended in coal-lined underground oven
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