Bodrum Çökertme Kebabı is a local dish made with beef, matchstick-thin fried potatoes, garlic-flavored strained yogurt, and spices, served with tomato, green pepper, and arugula as garnish. It has been produced and served in Bodrum since 1964. The dish holds an important place in Bodrum’s local culinary culture and has gained recognition among visitors to the district.

Geographical Indication and Protection

This dish is protected under a Protected Geographical Indication according to Law No. 6769 on Industrial Property. The registration application was submitted on May 20, 2024, and officially registered under number 1759 on August 14, 2025. The registration was carried out by the Bodrum Chamber of Commerce, and the geographical area is limited to the Bodrum district of Muğla province. The product group is defined as “Foods and Soups.” The term “Bodrum Çökertme Kebabı” and the Protected Geographical Indication emblem must be clearly visible in the establishment.

Characteristics

The dish’s reputation is linked not only to its geographical origin but also to the selection of ingredients and the cooking techniques unique to Bodrum. The preparation requires skill; key elements defining its flavor profile include the searing of the meat, the consistency of the yogurt sauce, and the frying technique of the potatoes.

Preparation

A single portion of Bodrum Çökertme Kebabı typically contains:

• 220 g beef (preferably rump or round)
• 150 g potatoes
• 200 g strained yogurt
• 5 g garlic
• 30 g olive oil
• 70 g butter
• Spices: 4 g red pepper powder, 2 g black pepper, 3 g cumin, 15 g mint, 15 g thyme, 6 g salt
• 400 ml sunflower oil (for frying)
• Garnish: 100 g tomato, 30 g green pepper, 10 g arugula

Potatoes are cut into matchstick shapes or julienned in one direction. After soaking in salted water to remove starch, they are drained, dried, and fried using a shock-frying technique. The garlic-flavored strained yogurt is prepared with a thick but pourable consistency and added to the potatoes during plating.

Beef is sliced for steaks and pounded thin. It is seared in a cast-iron pan over high heat, then briefly cooked with butter, olive oil, and spices. The meat’s juices and fat serve as the sauce; no additional sauce is added. For serving, yogurt is placed over the potatoes, followed by the meat and its sauce, and garnished with tomato, pepper, and arugula.

Geographical Link and Production Conditions

All stages of production for Bodrum Çökertme Kebabı take place exclusively within the Bodrum district. This requirement directly ties the dish’s reputation to its traditional production methods. The techniques and ingredient choices reflect the unique culinary culture of the region.

Inspection Process

Inspections are carried out at least once a year to ensure protection under the Protected Geographical Indication and compliance with standards. The inspection authority includes representatives from the Bodrum Chamber of Commerce (coordinator), Muğla Chefs and Pastry Association, Bodrum District Directorate of Agriculture and Forestry, and Muğla Sıtkı Koçman University, Milas Vocational School, Department of Hotel, Restaurant, and Catering Services. Expert support may be sought from public or private institutions when necessary.

Inspections verify the suitability of ingredients, adherence to production methods, and correct use of the Protected Geographical Indication emblem. The registering institution is responsible for managing legal processes.