Karaahmetli tokmak köfte is a traditional dish unique to Kırıkkale province, Türkiye, registered with a geographical indication under the Industrial Property Law No. 6769. It was officially registered on September 30, 2025, by the Kırıkkale Pastry Chefs, Cooks, and Kebab Makers Association. This köfte is made by pounding meat, bulgur, and spices with a mallet (tokmak) to form a dough-like mixture, which is then cooked on a grill or in hot oil. Its distinctive large, round shape offers both visual and textural uniqueness.

Characteristics

Karaahmetli tokmak köfte is prepared with chicken breast, chicken thigh, beef suet, bulgur, onion, garlic, dried mint, pepper, water, and salt. Its uniqueness stems from the process of pounding the ingredients together using mallets made from oak or mulberry wood, a labor-intensive process lasting approximately one hour.

The köfte is shaped into portions measuring 10–12 cm in diameter and 1–2 cm in thickness, with each portion weighing 150 grams. It is cooked either on a grill fueled by oak charcoal or in hot oil.

Preparation

The bulgur used is preferably sourced from the Enola variety of hard wheat grown in Kırıkkale. The production process involves the following steps:

• Chicken meat is placed in a food-safe container, and half of the bulgur is added, followed by pounding with mallets.
• As the meat and bulgur begin to blend, beef suet is added, followed by onion and garlic.
• Water is gradually incorporated while continuing to pound the mixture.
• Spices are added, and the mixture is kneaded into a dough-like consistency.
• The mixture is shaped into portions and cooked.

Geographical Connection and Production Conditions

Karaahmetli tokmak köfte has deep roots in Kırıkkale’s culinary culture. Its reputation is tied to the region’s production techniques and local expertise in ingredient selection, requiring all production stages to occur within Kırıkkale province.

Inspection Process

Compliance with geographical indication standards is verified through inspections conducted at least once a year, coordinated by the Kırıkkale Pastry Chefs, Cooks, and Kebab Makers Association. The inspection body includes experts from the Kırıkkale Chamber of Commerce and Industry and the Kırıkkale Provincial Directorate of Agriculture and Forestry. Inspections assess ingredient suitability, adherence to the production method, and proper use of the sign of origin. Non-compliance is reported to the relevant individuals or entities.