period began to become very popular. In the following periods, the butchers and kebabs were separated and only the meat-selling butchers and the only meat-cookers selling and selling kebabs started. Considering the difficult conditions of this period, the story of the hand crush of Denizli Kebab is due to this. With the absence of plates, cutlery and knives, the cooked kebab of Denizli (fresh tomato and onion was served on newspaper papers.)
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