Karaman Şebit Pilavı

Karaman şebit pilavı is a traditional meat pilaf dish specific to the city of Karaman in Türkiye’s Central Anatolia Region. This product was officially registered with a geographical indication on 7 September 2023 under the Industrial Property Law No. 6769. The registration process was carried out by the Karaman Provincial Directorate of Culture and Tourism.

Characteristics

Karaman şebit pilavı is prepared by placing pre-boiled and roasted lamb or mutton on top of a bulgur pilaf cooked with chickpeas and green peppers. It is traditionally served with şebit bread, a local specialty, and is commonly consumed wrapped in the bread alongside ayran.

The primary ingredient, bulgur, is made from Karaman-type coarse pilaf bulgur. This bulgur is crushed in stone mills, which removes the husk while preserving its natural structure. Its oval granule shape and distinctive color closely resemble the original appearance of wheat. Unlike bulgur produced in disc or hammer mills, Karaman-type bulgur processed in stone mills retains its unique flavor and aroma.

Karaman şebit pilavı is prepared and served to guests on special occasions such as weddings, holidays, and rain prayers. In this way, it holds a deeply rooted place in Karaman’s culinary culture and is intrinsically linked to its geographical identity.

Preparation

Only Karaman-type bulgur and lamb or mutton sourced from Karaman Province are used in its preparation. The ingredients required for a 10-serving production are as follows:

• 1 kg lamb or mutton
• 570 g Karaman-type bulgur
• 170 g boiled chickpeas
• 150 g green peppers
• 350 g tomatoes
• 105 g tomato paste
• 75 g butter
• 800 ml meat broth
• 6 g ground red pepper
• 6 g black pepper
• 12 g salt

The meat is sautéed with butter and tomato paste, seasoned with spices, and allowed to rest. The pilaf is prepared by cooking the green peppers, tomato paste, tomatoes, bulgur, and chickpeas together with meat broth. After cooking, it is allowed to rest before the meat is added on top for serving.

For the şebit bread, special-purpose wheat flour is mixed with salt and lukewarm water to form dough, which is then rested, divided into rounds, rolled out with a rolling pin, and baked on a metal griddle over a wood fire. Six şebit breads are prepared for a 10-serving pilaf.

Geographical Boundary and Oversight

All stages of production for Karaman şebit pilavı must take place within the boundaries of Karaman Province. The dish’s reputation is directly tied to this geographical region. Its traditional preparation and serving on special occasions in Karaman reinforce its cultural significance.

The production and compliance with registration conditions are coordinated by the Karaman Provincial Directorate of Culture and Tourism. The inspection body consists of experts from the Karaman Bakers, Pastry Makers, Restaurant Owners and Food Producers Craftsmen’s Chamber and the Karaman Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once annually, and additionally upon complaint or need. Production ingredients, methods, and use of the geographical indication are monitored during these inspections.