Akşehir Tandır Kebabı

Akşehir Tandır Kebabı is a traditional meat dish from the Akşehir district of Konya province, prepared using lamb meat cooked over embers in stone ovens (tandırs) heated with fruit (oak) wood, using a distinctive local cooking technique.

Product Profile and Geographical Indication Type

The registration of "Akşehir Tandır Kebabı" as a geographical indication documents the product’s historical roots dating back to the Seljuk period, the unique qualities of the lamb meat used, its original cooking method, and the specific tandır and fuel (fruit/oak wood) employed—all of which are characteristic of the Akşehir region and define the product’s identity.

Akşehir Tandır Kebabı (Akşehir Municipality)

Product Definition and Distinctive Characteristics

Akşehir Tandır Kebabı is a regional dish made from lamb and cooked in stone ovens (tandırs). Its distinctive features include the use of fruit (oak) wood for cooking and the hours-long slow cooking of the meat directly over embers using a specialized technique. The resting period after cooking and the serving style are also defining characteristics of the product.

Production Method

The production process of Akşehir Tandır Kebabı is detailed in the registration document as follows:

Ingredients:

• Lamb meat (foreleg and back portions)
• Lamb fat
• Salt
• Water

Preparation:

1. Meat Preparation: The foreleg and back portions of the lamb are cut into small pieces and placed in copper cauldrons. Salt and previously melted lamb fat are added according to the quantity of meat.
2. 1. Tandır Preparation and Cooking: The kebab is cooked inside a stone oven (tandır) using fruit (oak) wood as fuel.
   2. The stone oven is heated until the wood turns into embers and the internal temperature reaches 200°C. The cauldrons containing the meat are then placed inside the oven. The meat is cooked directly over the embers.
   3. The cauldrons are rotated every 15 minutes throughout the approximately 5 to 6 hour cooking process.
2. Resting and Serving: After cooking is complete, the meat is rested for approximately one hour before serving.
3. Akşehir Tandır Kebabı is served by slicing it onto pide bread, with the amount of fat adjusted according to preference. It is typically accompanied by dried onion, tomato, and charred pepper.

Geographical Origin and Boundaries

The geographical boundary for Akşehir Tandır Kebabı is defined as the Akşehir district of Konya province. All stages of production, including the sourcing of ingredients and the cooking technique, must be carried out within this geographical boundary to preserve the product’s geographical indication status.

Registration Process and Details

The Akşehir Municipality submitted the application for the geographical indication registration of Akşehir Tandır Kebabı. The application, numbered C2018/204, was filed on 22 October 2018. Following the evaluation process, the product was officially registered as a geographical indication on 20 November 2020 under registration number 596. The registrant’s address is recorded as Selçuk Mahallesi, Belediye Sokak No:6, Akşehir, Konya.