These pictures show the Dayının Yeri, a place where the famous Taşköprünün Kuyu Kebab or “Pit Kebab Taşköprü style” is prepared and served. On a CD is was kindly given by the owners one sees how a couple of slaughtered sheep are prepared for the curing, while a fire is first roaring in the pit you see on a picture, then the fire is tempered, a large bowl of water is lowered into the pit, and the sheep are hung on some frame with hooks to be prepared in the pit, which is then closed off with a lid (that is further closed off with mud along all sides, preventing smoke from escaping. After two hours the lid is opened shortly, after the mud has been taken off, then the sheep wait for another half hour, until they are ready to be hauled in and put in a cabinet for sale. On the CD one can see some costumers enjoying the treat. I foolishly was not hungry at the time, and then moved on, utterly forgetting to try the result. I promise I will.