Arapgir Tandır Kebabı

Arapgir tandır kebabı is a traditional kebab variety unique to the Arapgir district of Malatya and is officially registered with a geographical indication. It is prepared using carcass meat from yearling castrated goats raised in the natural environment of the Arapgir Sarıçiçek Pasture. After the ribs and shoulder bones are removed and the meat is salted, it is threaded onto long skewers and roasted for 3 to 5 hours in a tandır, a special oven heated by burning oak wood until it becomes embers. During cooking, the fat and juices from the meat collect in a tray placed beneath, but these liquids are not used in serving. The distinguishing feature of this kebab lies in its local production method: the goat meat is roasted over oak wood embers in a tandır.

Distinguishing Features

Arapgir tandır kebabı is prepared exclusively in the Arapgir district of Malatya using regional production methods. The primary meat used is the carcass of yearling castrated goats, known locally as “çebiş.” The use of this specific meat constitutes the fundamental distinguishing characteristic of the product. Cooking is carried out in special ovens called tandır, which are fired with oak wood. The origins of this product date back many years, and its local production method has established a strong reputation linked specifically to the Arapgir district.

Raw Materials and Preparation Process

The meat used in Arapgir tandır kebabı is sourced exclusively from çebiş goats raised and fed in the natural environment of the Arapgir Sarıçiçek Pasture. The requirement that these goats be one year old and castrated is essential both for meat quality and for the product’s geographical identity. After slaughter, the carcasses are washed and immersed in water to remove blood. The body is split lengthwise and the ribs and shoulder bones are removed to facilitate better salt absorption. The meat is then salted and threaded onto long skewers along the length of the carcass. Coarse and elongated rib bones are broken using a mallet.

Cooking Process

Cooking takes place in rectangular ovens called tandır, constructed from firebricks. Oak wood is burned inside the tandır until it turns to embers, fully heating the oven. During cooking, a long tray is placed horizontally along the base of the tandır. This tray collects the dripping fat and juices from the meat, preventing the fat from igniting upon contact with the embers and avoiding ash from adhering to the meat. The fat and juices collected in the tray are not used during serving. The prepared carcass is suspended inside the tandır using hooks attached to fixed iron bars. The cooking time ranges from approximately 3 to 5 hours.

Serving

Arapgir tandır kebabı is served with Arapgir Köhnü Üzümü (Arapgir Ancient Grape), a locally unique and geographically protected variety (registration no: 96). This accompanying product is an integral element that reinforces the regional identity of the kebab.

Geographical Boundary and Production Conditions

The entire production process of Arapgir tandır kebabı takes place within the boundaries of the Arapgir district of Malatya. Production outside this area is not considered under the geographical indication protection. The çebiş meat used must originate exclusively from animals raised in the natural environment of the Arapgir Sarıçiçek Pasture. This condition is essential to preserve both the quality and the geographical connection of the product.

Monitoring

The production, processing, and marketing of Arapgir tandır kebabı are monitored under the coordination of the Arapgir Municipality. Monitoring activities are carried out by a monitoring body composed of at least three experts from the Arapgir Municipality Directorate of Culture and Social Affairs, the Arapgir Chamber of Tradesmen and Craftsmen, and the Arapgir District Directorate of Agriculture and Forestry. Monitoring is conducted at least once annually and may also be carried out at any time upon request or in response to complaints.

The monitoring body verifies the origin and suitability of the animals used in production, compliance with the established production method, and the correct use of the designation “Arapgir tandır kebabı” and its geographical indication emblem. During monitoring, support may be obtained from public institutions, private organizations, or qualified experts employed by such entities, or services may be procured. The registering authority holds the legal authority to pursue judicial measures to protect the geographical indication rights.