Karaman Şebit Pilavı is a traditional meat pilaf dish specific to Karaman Province, located in Türkiye’s Central Anatolia Region. The product was registered as a Protected Geographical Indication on September 7, 2023, and is protected 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 layering bulgur pilaf—cooked with chickpeas and green peppers—with pre-boiled and sautéed lamb or mutton. It is traditionally served with şebit bread, unique to the region, and commonly eaten by wrapping the pilaf in the bread, accompanied by ayran (a yogurt-based beverage).

The key ingredient, bulgur, is a coarse-grained “Karaman-type pilaf bulgur” produced using stone mills. This milling method removes the husk while preserving the natural structure of the wheat, giving the bulgur its distinctive oval shape and natural color. Unlike bulgur made in disc or hammer mills, Karaman-type bulgur retains its unique taste and aroma thanks to traditional stone milling.

Karaman Şebit Pilavı is typically prepared for special occasions such as weddings, religious festivals, and rain prayers, reflecting its deep cultural and social importance within Karaman’s culinary heritage.

Preparation Method

Only ingredients sourced from Karaman are used in the preparation, specifically Karaman-type bulgur and lamb or mutton. The ingredients required for 10 servings 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 set aside to rest. The pilaf is prepared by cooking green peppers, tomato paste, tomatoes, bulgur, and chickpeas together with meat broth. Once cooked and rested, the meat is placed on top before serving.

Şebit bread is made by kneading flour (made from special-purpose wheat), salt, and warm water. After resting, the dough is divided into small portions, rolled out with a rolling pin, and baked over a wood fire on a metal griddle (sac). Six pieces of şebit bread are prepared for 10 portions of pilaf.

Geographical Boundary and Inspection

All production stages of Karaman Şebit Pilavı must take place within the borders of Karaman Province. The product’s reputation is directly linked to this geographical area. The tradition of preparing and serving the dish on special occasions in Karaman reinforces its cultural and geographical identity.

The production and compliance with registration standards are coordinated by the Karaman Provincial Directorate of Culture and Tourism. The inspection authority includes experts from the Karaman Bakers, Pastry Makers, Restaurateurs and Food Producers Chamber and the Karaman Provincial Directorate of Agriculture and Forestry. Inspections are carried out at least once a year, and additionally when necessary or in response to complaints. The inspections verify compliance with ingredient standards, production methods, and the proper use of the Protected Geographical Indication mark.