Gaziantep Garlic Kebab

Gaziantep garlic kebab is a traditional dish specific to the city of Gaziantep in Türkiye’s Southeastern Anatolia Region, prepared primarily from meat and garlic. It is protected as a geographical indication under Law No. 6769 on Industrial Property and was officially registered on 15 November 2020. The registration process was carried out by the Gaziantep Development Foundation, and the product’s geographical boundary is limited to the province of Gaziantep.

Historical Background

The dish has been widely prepared in Gaziantep since the early 20th century. Known locally as “samırsak kebabı” or “samsak kebabı,” it holds a deep-rooted place in the region’s culinary culture.

Distinctive Characteristics

The key factor distinguishing Gaziantep garlic kebab from similar meat dishes lies in the quality of the garlic used. The garlic preferred for this kebab must be juicy, with an aroma that has not yet become sharp, and its center must not be woody. Such garlic is available only for a period of three to five weeks annually, making the production window for the kebab highly limited.

Production Method

The ingredients used in preparing the dish are as follows:

• 3 kg whole garlic bulbs
• 1.5 kg ground lamb meat (preferably from the Hallik or Karaman breeds raised in Gaziantep)
• 10–15 g salt
• Sufficient water

The stems and sprouts of the garlic bulbs are cut off, and the bulbs are halved without cutting too deeply. If the center is woody, that portion is removed. The meat is ground using a zırh and mixed with salt, then divided into walnut-sized pieces.

During skewering, the arrangement follows a pattern: one half garlic bulb, one meat piece, and another half garlic bulb. The meat is placed between the two garlic halves. The skewers are cooked over low heat on all four sides. After cooking, the skewers are placed in a deep container, with a finger’s height of water added to the bottom, and left to steam for 20–25 minutes at 100–150 °C. During this stage, the garlic softens and the kebab’s juices thicken to a jelly-like consistency. Optionally, a small amount of lemon salt and clarified butter may be added to the steaming liquid.

Geographical Production Conditions

Gaziantep garlic kebab has been shaped by the region’s cultural heritage and requires a skilled production process. For this reason, all stages of production must be carried out exclusively within the boundaries of Gaziantep province.

Monitoring Process

The authority responsible for verifying compliance with the product’s registration certificate has been established under the coordination of the Gaziantep Development Foundation. The monitoring board consists of representatives from the Gaziantep Chamber of Commerce, the Faculty of Fine Arts at Gaziantep University, the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Gastronomy and Tourism Association, and relevant professional chambers. Inspections are conducted once annually during the period when fresh garlic is available; in the event of a complaint, inspections are carried out within 15 days.