Bursa Döner Kebab, a traditional kebab variety originating from Bursa province in Türkiye, is made from meat and cooked over a wood charcoal fire. It is produced by combining finely sliced meat (yaprak et) and minced meat from small and large ruminants in specific proportions. This product, served on tırnak pide with hot melted butter poured over it, received geographical indication registration in 2022 due to its history dating back to the mid-19th century and its strong connection to Bursa's local culinary culture. The preparation, presentation, and inspection of this dish are subject to specific rules, and it can only be produced within the borders of Bursa province.

^{Bursa Döner Kebab (Turkish Patent)}

Classification

Bursa Döner Kebaı is a type of kebab specific to Bursa province in Türkiye, with a registered geographical indication. Included in the "Kebabs / Dishes and Soups" product group, this dish was registered as an appellation of origin on June 17, 2022. The registration holder is the Bursa Chamber of Commerce and Industry. The product is prepared using sliced meat and minced meat, cooked over a wood charcoal fire, and served on tırnak pide with hot melted butter poured over it.

Geographical Boundary and Reputation Link

Bursa Döner Kebab takes its name from Bursa province, its place of production. The history of the dish dates back to the mid-19th century and has a deep-rooted past and widespread use in Bursa's local culinary culture. Due to this historical and cultural connection, there is a direct link of reputation between the product and its geographical boundary. Within this framework, all production and processing stages of the product must be carried out within the borders of Bursa province.

Product Characteristics

Bursa Döner Kebabı is prepared by combining finely sliced meat (yaprak et) and minced meat from small and large ruminants in specific proportions. The ratio of sliced meat is between 10% and 40%, and the ratio of minced meat is at most 90%. The total fat content of the meat used should be at most 25% by mass. The minced meat is kneaded with salt and onion juice; no spices are used.

Recipe and Production Method

The sliced meat is prepared in slices approximately 0.5 cm thick. The meats, without marination, are rested for 2 to 3 days before proceeding to prepare the döner. When preparing the minced meat, approximately 1.5% onion juice and 2% salt are added. The sliced meat and minced meat are layered onto a long skewer in plates and shaped into a cylinder, hexagonal, or octagonal prism suitable for the skewer's length using the shaving method.

After being separated from the carcass, the used meats are cleaned of nerves and bones. Sliced meat approximately 0.5 cm thick is obtained. Parts not deemed suitable for sliced meat are cut into small pieces to be made into minced meat. Before döner production, both the sliced meat and minced meat are rested for 2 to 3 days; no marination process is applied at this stage. When preparing the döner, the meats are salted; the salt ratio is approximately 2% by mass. Additionally, approximately 1.5% onion juice is added to the minced meat, and the mixture is kneaded. No spices are used.

Sliced meat and minced meat are placed alternately in layers on a long skewer. The skewer is shaped into a cylindrical or polygonal prismatic form using the shaving method. The cooking process is preferably carried out using oak wood charcoal. The döner is cooked in an upright position, approximately 10-15 cm away from the fire. Care is taken to ensure the fire is not too fierce. The döner is cooked in a controlled manner by slowly rotating it in the same direction. The cooked surface is cut into thin slices from top to bottom with a döner knife. The slices are approximately 2–2.5 mm thick and 3.5–4 cm wide.

The prepared döner is preferably cooked using oak wood charcoal. The skewer is placed 10-15 cm from the fire and in an upright position. Care is taken to ensure the fire is not too fierce. As the döner cooks, it is rotated slowly in the same direction for controlled cooking. The cooked parts are cut into slices from top to bottom with a döner knife, approximately 2–2.5 mm thick and 3.5–4 cm wide.

Presentation Characteristics

The cut meat slices are placed on tırnak pide that has been greased with the kebab meat's fat and grilled/heated on the barbecue. The pide should be cut into small pieces. Hot, melted butter is poured over the meats before serving. The presentation is done on a large, shallow porcelain or metal plate heated to a temperature that does not burn the hand. Optionally, it can be served with yogurt, tomato or tomato paste-based sauce, roasted peppers, sliced tomatoes, or mashed eggplant (herse).

Inspection and Conformity

The production and market supply of Bursa Döner Kebab are carried out under specific inspection mechanisms. Inspections are conducted by a four-person inspection committee coordinated by the Bursa Chamber of Commerce and Industry, and including one expert from the Bursa Provincial Directorate of Agriculture and Forestry, Uludağ University Faculty of Agriculture, and Bursa Technical University Food Engineering departments. Inspections are carried out regularly once a year; they can also be performed in case of complaints or need.

The elements checked within the scope of the inspection are as follows:

• Conformity of the type and quantities of ingredients used,
• Conformity of meat preparation, cooking, and serving to the production method,
• Conformity of the types of meat used to specified standards,
• Absence or presence of spice usage,
• Correct use of the Bursa Döner Kebabı phrase and the appellation of origin emblem.

The inspection committee can obtain support or services from public or private sector experts when necessary.