Emet Kebab Description and Distinguishing Features of the Product: Emet Kebab is a traditional dish from the Emet district of Kütahya province, made by cooking whole male goats in stone ovens fueled by wood fire. The cooked meat is served on greased paper. This kebab is specifically prepared using castrated male goats, called "erkeç", which weigh between 18-40 kg and are no older than 2 years. The goats are slaughtered 5 hours prior to the beginning of the cooking process. Emet Kebab has a rich history and plays an important role in the culinary culture of the Emet district, which is why it is closely associated with the region. Production Method: Emet Kebab is prepared using castrated male goats, preferably those raised within the geographical region. The goats weigh between 18-40 kg and are no older than 2 years. They are carefully slaughtered 5 hours before the kebab cooking begins, ensuring no damage to the membrane surrounding the carcass. The internal organs are removed, and the goat is threaded onto a skewer, with the front and hind legs tied parallel to the body. The stone oven, fueled by wood fire, is heated for about 1 hour and 15 minutes. Once the stones in the oven dome turn from red to white, the ash and embers are cleared away. The skewer with the goat is then placed in the oven, positioned 10 cm above the oven floor, with a tray placed underneath to catch the dripping fats. The opening of the oven is sealed with a mortar made from ash and clay to block air contact. Emet Kebab is cooked for approximately 3 to 3.5 hours. After being portioned, the kebab is served on greased paper.