İscehisar Marble Kebab

İscehisar marble kebab is a registered dish closely associated with the district of İscehisar in the province of Afyonkarahisar and forms an important part of the region’s culinary culture. It is prepared by cooking minced beef and/or lamb, along with optional other meats, on a specialized heat-resistant marble slab. The cooking method using this marble distinguishes it from other kebab varieties and contributes to its distinctive flavor and even cooking. Traditionally served during guest receptions and picnics, it was officially registered on 07.07.2023 by the Turkish Patent and Trademark Office as a geographical indication.

İscehisar marble kebab includes minced beef and/or lamb, dried onion, egg, breadcrumbs or bread crumbs, garlic, salt, and various spices such as red pepper, black pepper, and cumin in its meat mixture. Its defining feature is the cooking of these meatballs and optional additional ingredients such as sucuk, chicken, or red meat on a preheated heat-resistant marble slab. The surface of the heated marble is oiled with animal fat. The marble’s rapid heating and slow cooling properties enable the meat to cook in its own juices, ensuring a flavorful and evenly cooked product. Preparing and cooking the kebab requires skilled craftsmanship.

The production method consists of three stages: preparation of the meat mixture, heating of the marble slab, and the cooking process.

• Meat Mixture Preparation: Minced beef and/or lamb are mixed with onion, garlic, breadcrumbs, egg, salt, and spices, then thoroughly kneaded. The mixture is rested for approximately one hour before being shaped by hand into meatballs.
• Heating and Oiling the Marble: A heat-resistant, food-safe marble slab is heated. Once heated, its surface is coated with animal fat and/or liquid oil.
• Cooking Process: The prepared meatballs and optional additional ingredients such as sucuk, chicken, red meat, onion, green pepper, and tomato are arranged on the hot marble slab without touching each other. The ingredients are cooked evenly on both sides using animal fat and are turned at intervals according to their degree of doneness.
• Serving: Once cooked, the products are served hot on serving plates. Optional garnishes such as fried potatoes, yogurt, pide, or bread may be served alongside.

The geographical boundary for İscehisar marble kebab is defined as the district of İscehisar in the province of Afyonkarahisar. All production stages—including preparation of the meatballs and other ingredients, and their cooking on the heated marble slab—must take place within this boundary, as they require skilled craftsmanship and are integral to the product’s identity with this specific district.

A monitoring authority has been established to verify compliance with the use of the geographical indication for İscehisar marble kebab, ensuring adherence to the list of approved ingredients and production conditions specified in the method. The monitoring authority, coordinated by the İscehisar Municipality, consists of at least three members including representatives from the İscehisar Municipality and the İscehisar District Directorate of Agriculture and Forestry. Monitoring inspections are conducted at least once per year, with additional inspections carried out upon complaint or when deemed necessary. Inspection results are reported regularly to the Turkish Patent and Trademark Office in accordance with Law No. 6769 on Industrial Property.