Dalama tandır is a unique tandoor kebab traditionally produced in Dalama neighborhood of Efeler district, Aydın province, Türkiye, using milk-fed lamb and kid goat meat. It is protected as a “Mahreç” (origin) geographical indication under Law No. 6769 on Industrial Property and was registered on November 1, 2017, by Efeler Municipality.

Geographical Link and Production Area

The production process must take place exclusively within the boundaries of Dalama neighborhood, in wells built with locally sourced stones. The quality of the meat is directly influenced by the region’s climate, water, and vegetation. Dalama tandır has been preserved as part of the cultural heritage through a production process that requires skill and experience.

Product Characteristics

Key features that distinguish Dalama tandır from other kebabs include the natural rearing of animals, freshness of the meat, structure of the cooking well, cooking method, and presentation style. The flavor of the meat comes from lambs and kids fed with local plants such as thyme, oak, acorn, and spring herbs. Animals used are under one year old and weigh between 13–20 kg.

Cooking Process

The meat is prepared whole immediately after slaughter; only the tripe and lungs are removed, while organs such as liver, heart, spleen, and kidneys remain. Thick parts of the meat are scored to facilitate cooking.

The tandoor well is prepared at least 6 hours in advance by burning oak and pine wood. When the internal temperature of the well reaches 200–250 °C, the meat is placed on chrome-nickel hooks and lowered into the well. The mouth of the well is sealed with clay soil, and cooking continues for 1.5 hours. The well is then opened, and the meat rests inside for an additional 15 minutes—this stage is called “letting the tandoor come to the pan.”

Serving Method

Dalama tandır can be served with or without bones. Traditionally, it is placed on a specially prepared Dalama tandoor pide, accompanied by seasonal vegetables (green chili peppers, tomatoes, onions, arugula), ayran or cacık as a beverage, and dried chili peppers as seasoning. Alternatively, it can be served on a samovar-style grill, with the tandoor covered by bread to retain heat.

Dalama Tandoor Pide

The accompanying Dalama tandoor pide is prepared to be 40 cm long, 15 cm wide, and 2–3 cm thick. For 260 pieces, 50 kg of wheat flour, 30 liters of water, 100 g of salt, and 250 g of yeast are used.

Supervision

Supervision is coordinated by Efeler Municipality and carried out periodically or as needed by a commission including experts from Adnan Menderes University, Aydın Commodity Exchange, and Aydın Provincial Directorate of Food, Agriculture and Livestock. Inspection criteria include the animals’ feeding, age, and weight, materials used for the well, meat preparation, and cooking process. No sauces, oils, or spices may be added to the product during serving.