Vezirköprü Oymaagac Capricorn Kebab

Oymaağaç oğlak kebab is a type of kebab traditionally prepared in Oymaağaç Village of Vezirköprü district of Samsun province in Türkiye. This kebab, which reflects the regional cuisine culture, has taken its place in Turkish cuisine with its cooking techniques and flavour that have lasted for centuries as a historical and cultural heritage.

The history of Vezirköprü Oymaağaç kebab dates back to the Ottoman period. It was developed by the local people in the region as a method of cooking lamb meat for centuries and emerged as a unique flavour over time. The wood ovens and natural spring waters in the village have been effective in the formation of the unique flavour of the kebab. In the 20th century, it became known to a wider audience through regional promotions.

The preparation of Oymaağaç kebab includes the following stages:

Meat Selection: Generally, the arm, thigh, and back meat of young lamb are preferred.

Marinating: The meat is marinated in natural yoghurt, olive oil, and local oregano along with local spice mixture and garlic.

Skewering: Marinated meats are carefully strung on large, thick skewers.

Resting: The meat is rested for a certain period of time in order for the spices to be absorbed.

Oymaağaç kebab is cooked slowly over embers in a wood fire. The cooking process can take several hours, during which the meat is completely tender and slightly caramelised on the outside. The aroma from the embers gives the kebab a distinctive sweet and slightly smoky flavour. The natural fat of the meat melts during cooking, keeping the kebab both tender and juicy. The harmony of the spices leaves a rich and balanced flavour on the palate.

Oymaağaç Kebab is usually served on a large tray with roasted green peppers and tomatoes. It is generally served with fresh lavash bread, onion salad, and local yoghurt. In the presentation, the natural appearance of the meat and the traces of the ember fire are important. This emphasises the local texture both visually and in terms of taste.

Oymaağaç kebab is an integral part of social life in Vezirköprü. It is prepared and shared on special occasions, weddings, festivals, and village gatherings. It is not only a meal for the people of the region, but also a symbol of unity and solidarity. Cooking techniques and recipes passed down from generation to generation play an important role in the preservation of cultural heritage.

With the development of gastronomy tourism in recent years, Vezirköprü Oymaağaç kebab attracts the attention of local and foreign tourists. Visitors to the region do not return without tasting this kebab among the local delicacies. Kebab festivals organised by local businesses and the municipality contribute to the spread of gastronomy tourism. In this way, both economic and cultural development are supported.

In addition to preserving traditional recipes and cooking methods, some regional businesses are working on modern cooking techniques and presentation innovations. For example;

• Pre-cooking meat with the sous-vide method, followed by short roasting over wood fire,
• Experimenting with different spice combinations,
• Developing healthy and low-fat versions,
• Using more elegant and contemporary presentation techniques in restaurants.