Vegan’s Nightmare | 3Hour Slow Cooked Sheep Head & Traditional Denizli Kebab Feast

Описание: Welcome to the ultimate meat lover's feast, undeniably a "Vegan's Nightmare." In this video, we dive deep into traditional Turkish pit-roasting techniques at By Kuzu, witnessing the meticulous process behind dishes that take patience and skill to perfect. We observe the craftsmanship of a 3-hour roasted sheep's head, the famous Denizli Kebab, and an incredible 12-hour slow-cooked oxtail.

The Dishes We Captured:
🥩 Roasted Sheep Head (Kuzu Kelle - Fırın):
This is the star of the show. The lamb head is cooked for over 3 hours in a stone pit oven (tandır) using oak wood fire. It's roasted simultaneously with the kebabs, absorbing the aromatic flavors. The result is crispy skin on the outside, while the cheek meat, tongue, and brain inside become incredibly tender and rich.
🔥 Denizli Kebab (Denizli Kebabı):
A century-old tradition. This lamb kebab is unique because absolutely zero salt or spices are used during the cooking process. It's pure lamb meat, slow-roasted over a wood fire until it reaches a "Turkish Delight" (lokum) consistency. The flavor comes solely from the high-quality meat and the wood smoke.
🐂 12-Hour Slow Cooked Oxtail (Dana Kuyruk):
This dish is a testament to patience. The beef tail is cooked slowly for a full 12 hours. This long process breaks down all the connective tissue, resulting in a gelatinous, collagen-rich meat that completely falls off the bone.
🍞 The "Juice" Bread (Yağlı Pide):
Traditional pide bread is dipped directly into the hot, flavorful fat dripping from the lamb in the bottom of the pit oven. It absorbs the essence of the meat and is essential for the full experience.

0:00 Overview
0:31 Prepping Lamb & Sheep Head
4:07 Pide Bread
6:38 12h Oxtail Serving
7:08 Denizli Kebab Serving
9:18 Sheep Head Serving

📍Location: https://maps.app.goo.gl/ZVUV9svUUTioF...

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