Bolu’s famous pit kebab is made by seasoning lamb leg and ribs and slow-cooking them for hours in a special pit oven. The long cooking time and temperature control needed for the meat to fall from the bone take skill, making this a centerpiece for large gatherings.
Thoroughly rub the lamb leg and ribs with the crushed garlic, cumin, black pepper, salt, and olive oil.
Cover the seasoned meat and refrigerate it for 8 hours, preferably overnight.
Place the meat and bay leaves in a deep baking pan and cover tightly with foil.
Bake the foil-covered pan in an oven preheated to 150°C / 300°F for 4 hours, until the meat falls from the bone.
Uncover the pan and increase the oven temperature. Bake for 15 minutes more, until the top is browned.
Do not skip resting the meat for at least 8 hours before baking; letting the spices infuse the meat is key to its flavor. Opening the foil too early will dry out the meat, so keep it tightly covered until the final 15 minutes.
Fırın sıcaklığımı tam ayarlayamadım, termostatım gerçek sıcaklığı 20 derece düşük gösteriyormuş, bu yüzden 4 saat yerine 6 saat pişirmem gerekti ve et yine de istediğim kadar yumuşamadı. Bu benim fırınımın hatasıydı, tarifin kendisi net ve anlaşılırdı.
Eti tam 8 saat değil gece boyu yaklaşık 10 saat dinlendirdim, baharat kokusu ete iyice sinmişti. Fırından çıkardığımda kemikten kendiliğinden ayrılıyordu, misafirlerim çok etkilendi, tabakları tertemiz bitirdiler.
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