Kilis Ekşili Kebabı

Kilis ekşili kebabı is a traditional dish specific to the province of Kilis, officially registered with a geographical indication. The dish is prepared by first baking meatballs made from lean minced lamb, then simmering them again in a special sauce composed of tail fat, small onions, tomato paste, pepper paste, grated tomato, pomegranate molasses, and spices. During service, the meatballs are served hot atop fried claw-shaped pide breads that have been moistened with the sauce, accompanied by whole small onions and finely chopped parsley.

Production Characteristics

Kilis ekşili kebabı is a dish type unique to the province of Kilis and registered with a geographical indication. It is based on the principle of baking meatballs and then re-cooking them in a distinctive sauce, served together with fried claw-shaped pide. This kebab variety reflects characteristic elements of the local culinary culture through its ingredients and production technique.

Meatballs are prepared by kneading lean minced lamb with black pepper, paprika, and salt. The mixture is shaped into small round portions and baked in an oven at 180°C for approximately 20 to 25 minutes, completing the initial cooking phase.

The sauce is one of the defining features of the dish. It is made from tail fat, small onions, tomato paste, pepper paste, grated tomato, pomegranate molasses, black pepper, salt, and meat stock. The preparation begins by frying the tail fat until its crispy parts separate. Whole small onions are then added and sautéed until they turn pink. Tomato paste, pepper paste, and grated tomato are added next, followed by meat stock, and the mixture is brought to a boil. The pre-baked meatballs are then added to the boiling sauce along with pomegranate molasses, salt, and black pepper, and cooking continues until the sauce reaches a thick consistency. The sauce is used both to re-cook the meatballs and to moisten the pide during service. Whole small onions are served alongside the meatballs.

For serving, the claw-shaped pide are cut and arranged on a baking tray. Olive oil is drizzled over them and they are fried in an oven at 180°C for 7 to 8 minutes. Within the geographical boundaries, these pide are traditionally baked in stone ovens fueled by olive wood or oak wood. The fried pide are arranged on serving plates, the sauce is poured over them, the meatballs and small onions are placed on top, and finally, finely chopped parsley is sprinkled over the dish before serving hot.

Ingredients

For the meatballs:

• 500 g minced meat (preferably lean lamb)
• 5 g black pepper
• 6 g paprika
• 16 g salt

For the pide:

• 4 claw-shaped pide
• 40 ml olive oil

For the sauce:

• 150 g tail fat
• 500 g small onions
• 50 g tomato paste
• 16 g pepper paste
• 200 g grated tomato
• 1200 ml meat stock
• 50 ml pomegranate molasses
• 5 g black pepper
• 16 g salt

For serving:

• 75 g finely chopped parsley

Geographical Link and Production Boundary

Kilis ekşili kebabı holds a distinctive place in the culinary culture of the Kilis province, both historically and in terms of production technique. Elements such as the preparation of the meatballs, the composition and use of the sauce, and the traditional baking of the claw-shaped pide in stone ovens establish the dish’s strong geographical connection. Therefore, the product’s reputation is tied to the requirement that all stages of production must take place within the boundaries of the Kilis province.

Monitoring and Protection

The geographical indication monitoring of the product is carried out by a three-member oversight body coordinated by the Kilis Municipality. This body includes representatives from the Kilis Chamber of Commerce and Crafts, the Kilis Provincial Directorate of Agriculture and Forestry, and the Kilis Municipality. Inspections are conducted at least once annually and may be carried out at any time as needed. During inspections, compliance is verified regarding the suitability of production components, adherence to production methods, and labeling with the designation “Kilis Ekşili Kebabı” and its official emblem. Support may also be obtained from public institutions and private organizations during inspections. The entity holding the registration is responsible for ensuring the protection of legal rights.