Küşleme is refined mutton. Boneless meat. Only two pieces can be obtained from mutton’s backbone. It's rare and like caviar in a fish. Prepared on the barbecue. This is from Bursa's famous restaurant Zennup 1884. In the picture the dish remake of a 10 century's Seljuk period ceramic design. Owner of the restaurant is a very famous Turkish Chef Mr. Ömür Akkor. He is also joining the archeology studies in Turkey. A specially for ancient kitchenwares.