2. Kuyu Kebabı: A Slow-Cooked Delight from the Earth
Translating as “pit kebab,” Kuyu Kebabı is a classic meal highlighting the slow-cooking mastery of the area. Lamb or goat meat is marinated with a mixture of native spices, then slow-cooked in a sealed pit in the ground for many hours. The end effect is quite tender meat off the bone, flavoured with smoke and grounded in nature. Restaurants specialising in this cuisine abound in Pamukkale; they usually present it with grilled veggies and fluffy rice pilaf. Kuyu Kebabı is a celebration of local culture rather than only a meal since its cooking is usually a group activity. You will taste the care and history that went into this time-honoured cooking technique as you enjoy every mouthful.