Gaziantep / Antep Kebab

Gaziantep / Antep keme kebabı is a traditional kebab variety unique to the city of Gaziantep in Türkiye’s Southeastern Anatolia Region, officially registered as a geographical indication. This product was registered on 18 May 2021 under the Industrial Property Law No. 6769 as a geographical indication and represents an original example reflecting the seasonal and cultural richness of Gaziantep cuisine.

Product Characteristics

Keme kebab is prepared using keme mushrooms, which grow naturally in spring, combined with medium-fat or fatty lamb meat, either minced or cut into cubes. The skewering method involves alternating layers of mushroom and meat, with the beginning and end of each skewer always consisting of keme mushroom. Cooking is done on a charcoal grill. It can be served on a plate or wrapped in dürüm, and may also be presented with the geographical indication-certified Antep nail bread.

The keme mushroom used belongs to the species Terfezia bouderi Chatin Cistacaeae and grows naturally 5–10 cm below the soil surface between March and June, typically in oak woodlands and animal grazing areas on terra rossa soils. In the region, this mushroom is also known as yeryaran, domalan, or tumalan. Due to its seasonal nature, Gaziantep / Antep keme kebab can only be produced during the spring months.

Preparation Method

Preparing keme kebab requires skill in both ingredient selection and execution. After cleaning and peeling, the keme mushrooms are cut into walnut-sized pieces. Due to their delicate and fragile structure, they are carefully pierced using local drilling tools or thin skewers before being threaded onto the skewer. Minced or cubed lamb meat is kneaded and divided into pieces of the same size as the mushrooms, then arranged alternately on the skewer. Cooking on the charcoal grill is performed by rotating the skewers in a single direction. Black pepper may be sprinkled optionally during serving; it is typically accompanied by fresh onion and parsley salad and ayran.

Geographical Boundary and Production Link

The production of Gaziantep / Antep keme kebab is based on traditional knowledge and skills intrinsically linked to Gaziantep. Therefore, all stages of production must be carried out exclusively within the boundaries of Gaziantep province.

Monitoring Process

Monitoring of the product is conducted at least once annually between February and July under the coordination of the Gaziantep Development Foundation. The monitoring body consists of representatives from the Foundation, the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Metropolitan Municipality, the Gaziantep Chamber of Tradesmen and Craftsmen, and the Gastronomy Department of Gaziantep University. Monitoring criteria include ingredient suitability, adherence to production methods, presentation format, and correct use of the geographical indication emblem.