A traditional type of kebab specific to Şanlıurfa cuisine, Haşhaş Kebab is prepared using finely chopped lamb meat, traditionally minced with a large, crescent-shaped cleaver called a zırh. The name "Haşhaş" refers to the distinctive method of shaping the meat by compressing it in the palm before placing it on skewers. Distinguished by both the quality of its ingredients and the traditional cooking technique, this kebab reflects the characteristic culinary identity of the region. Particularly associated with the Birecik district of Şanlıurfa, it is a geographically indicated and widely consumed dish throughout the year.
Haşhaş Kebab (AA)
Definition and Characteristics of Haşhaş Kebab
Haşhaş kebab is predominantly made from the meat located in the abdominal cavity of male lambs of the ivesi breed. This meat is minced using the zırh, and only salt is added to the resulting mince. In some local variations, ingredients such as red pepper, garlic, and finely chopped parsley may also be included. After mincing, the meat is cooled and rested. It is then shaped by hand into an oval form, roughly the size of an egg, and threaded onto skewers, resulting in kebabs approximately 10–12 cm in length.
Production Process and Cooking Techniques
Preparation of the Meat
The rich flavor of Haşhaş kebab is attributed to the animals being raised naturally on pastures. The meat is specifically sourced from the abdominal area, referred to locally as the “boşluk,” which provides optimal fat content and texture. The minced and salted meat is kept chilled before reaching room temperature, which helps maintain the meat’s integrity on the skewer during grilling.
Skewering and Grilling
The meat is spread manually onto square-sectioned forged iron skewers, with each skewer typically containing about 75–80 grams of meat. Once the charcoal grill has reached the desired temperature, the skewers are placed over the embers. Initially, the meat is turned frequently to ensure cohesion of its outer layers. This process stabilizes the kebab's shape and prevents disintegration while cooking.
Haşhaş Kebab being grilled during the cooking stage (AA)
Presentation and Consumption Culture
Serving Style
In local tradition, Haşhaş kebab is typically served as a portion consisting of three skewers, accompanied by grilled peppers and tomatoes, fresh or dried onions, parsley, and lemon. The dish is generally served with lavaş or sac bread and is often consumed with ayran, a traditional yogurt-based beverage.
A serving of Haşhaş Kebab – presentation image (AA)
Seasonal Preference and Consumer Profile
While Haşhaş kebab is available year-round, it attracts heightened interest in the spring and summer months, particularly from visitors from neighboring provinces. For tourists from cities such as Şanlıurfa, Diyarbakır, Gaziantep, Mardin, and Batman, Haşhaş kebab serves as a prominent representative of regional culinary heritage.
Geographical Indication and Registration Process
Haşhaş kebab has received a geographical indication for the district of Birecik in Şanlıurfa, thereby formalizing its local identity. Preserved through the expertise of local chefs and the cultural memory of the community, the dish is recognized as an important element of the region’s gastronomic tradition.
