Kuyruk yağı — the prized fat from the tail of fat-tailed sheep, threaded between cubes on kebab skewers or worked into köfte and minced-meat dishes. It bastes the lean meat as it renders, carrying flavour and the smell of the mangal.
Where it comes from
Kuyruk yağı, fat-tailed-sheep tail fat used across Turkish grilling.
In the kitchen
Threaded onto skewers or worked into köfte to baste lean meat.
Nutrition (per 100g)
~850kcalCal
~2.0gProtein
~94.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
