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A famous meat dish in Safranbolu traditional cuisine, cooked by hanging meat on hooks inside deep brick-lined pits.
Flavors, dishes and restaurants
Cuisine
Based on slowly cooking lamb meat in its own juices, this pit kebab is one of the most laborious dishes in Karabük gastronomy. The pit is sealed with mud to retain all the steam and flavors inside. You can locate authentic local restaurants using our Harita feature, showcasing a rare technique in Türkiye.
Ingredients
- 1 whole milk lamb (portioned)
- Oak wood for pit fire
- Special mud mixture to seal the pit
- Rock salt
- Flatbread for serving
Preparation
- Oak wood is burned at the bottom of the special pit oven until the walls become thoroughly heated.
- The lamb meat is rubbed with rock salt and carefully hung on large iron hooks.
- The meat is lowered into the pit, an iron lid is placed on top, and the edges are sealed airtight with mud.
- Cooked in its own steam for about 2-3 hours, the tender meat is removed and served over warm flatbread.
Practical notes before you go
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