Kayseri Fırın Ağzı Kebabı

Kayseri Fırın Ağzı Kebabı is a traditional kebab prepared by slowly cooking cubed and rib cuts of lamb mixed with tail fat, tomatoes, green peppers, garlic, and oregano in a stone oven for an extended period. This dish is closely associated with the province of Kayseri and is protected as a geographical indication under Law No. 6769 on Industrial Property, registered on 6 April 2022 by the Kayseri Chamber of Commerce.

Distinctive Characteristics

Kayseri Fırın Ağzı Kebabı is slowly cooked for three to three and a half hours in the coolest area near the entrance of the stone oven. This method preserves the meat’s moisture and aroma, resulting in a tender and intensely flavorful dish. It is served hot alongside pide. Production must take place within the boundaries of Kayseri province; this geographical link is directly tied to the product’s reputation.

Production Method

The ingredients for a portion serving approximately eight people are as follows:

• 1 kg boneless lamb cubed meat
• 1.6 kg bone-in lamb rib cuts
• 200 g tail fat
• 1.5–1.8 kg tomatoes
• 1 kg green peppers
• 0.5 kg garlic
• 2.5–3 g oregano
• 17–20 g salt

During preparation, 150 g of tail fat is arranged in a single layer at the bottom of a copper tray. The cubed and rib meats, mixed with oregano, are placed on top. Peeled garlic cloves, ring-cut tomatoes, and halved green peppers are added in sequence. The remaining 50 g of tail fat is spread over the top and salt is sprinkled evenly. The tray is covered with aluminum foil and cooked in the coolest section of the stone oven for three to three and a half hours.

Inspection Process

The production and service of the product are inspected at least once a year by a three-member oversight body composed of representatives from Talas Municipality and Kayseri Metropolitan Municipality, under the coordination of the Kayseri Chamber of Commerce. Inspections may be conducted at any time if deemed necessary or upon complaint. During inspections, the suitability of ingredients, adherence to the production method, and correct use of the geographical indication and logo are verified. The registering institution is responsible for managing legal procedures.