This article was automatically translated from the original Turkish version.
Ankara Tava is a traditional meat dish specific to Ankara Province, officially registered with a geographical indication. Served with pilaf, this dish is distinguished by the origin of the meat used, its cooking method, and presentation style. The geographical indication registration was obtained by the Ankara Chamber of Commerce, and production is restricted within the boundaries of Ankara Province.
The production of Ankara Tava is carried out exclusively in Ankara Province, using meat from the forelimb and rib sections of sheep and lambs raised particularly in the districts of Çubuk, Beypazarı, Kalecik, Polatlı, and Haymana. The origin of these meats must be verified through documentation during the production process.
The production of Ankara Tava follows traditional techniques and specific standards. After cutting, the meat is rested and seasoned only with salt, without any spices, to preserve its natural flavor.
The meat is placed in tin-lined copper pans and cooked in a stone oven. The cooking process lasts approximately six hours, with the oven temperature maintained between 200–250°C. Only oak, hornbeam, and birch wood are used as fuel; these woods provide a smoke and heat profile that enriches the meat’s aroma. During cooking, only the meat’s own fat and juices are utilized—no external liquids are added. This method ensures the tenderization of the meat fibers and the retention of moisture.
The pilaf is prepared using the meat juices released during cooking. The rice contains no additives other than butter and salt. The consistency of the pilaf is adjusted according to the concentration of the meat juices, and controlled steaming is preferred over high-heat sautéing.
During serving, 300 grams of pilaf is placed on a plate, topped with 200 grams of meat. The presentation is done in tin-lined copper trays, which preserve both the traditional aesthetic and thermal insulation.
The production and service of Ankara Tava are monitored under the coordination of the Ankara Chamber of Commerce. The inspection committee consists of representatives from the chamber, local administration, universities, and relevant professional organizations. The production process is inspected at least once annually, with additional checks conducted as needed. The origin of the meat is verified through documentation, and cooking and presentation standards are enforced. Legal action is initiated in cases of unauthorized use of the product’s name.
Geographical Boundary and Origin
Production Method
Monitoring and Protection
