Malatya Paper Kebab

Malatya paper kebab is a type of kebab unique to Malatya province in Türkiye and officially registered with a geographical indication mark. It is prepared by wrapping meat from the rib cage foreleg and neck portions of lamb in oiled paper, then cooking it for approximately 12 hours in a stone oven heated with charcoal made from oak wood, inside a copper vessel, using melted tail fat and rock salt. The meat is first seared at high temperature to caramelize the surface, then cooked at low heat to ensure the exterior is well-done while the interior remains juicy.

Distinctive Features

Malatya paper kebab is produced using meat from the rib cage foreleg and neck portions of lamb, wrapped in oiled paper, and cooked in a copper vessel within a stone oven. The lambs used for this kebab are raised exclusively within the geographical boundaries of Malatya province as defined by regulation.

The cooking technique is specific to the region and lasts approximately 12 hours. The product exemplifies the regional tradition of long-duration cooking in stone ovens. Malatya paper kebab is one of the local dishes traditionally served during celebrations in Malatya’s gastronomy, establishing a strong association between the product and the province.

Production Method

The production of Malatya paper kebab follows a specific recipe. The ingredients required for one portion are as follows:

• 250 grams of lamb meat (from the rib cage foreleg and neck portions)
• 50 grams of melted lamb tail fat
• 2–3 grams of rock salt
• Oiled paper

The lamb meat, after cutting, is rested for one day under constant ventilation at a temperature between 0–4°C. The meat is cut into pieces from the rib cage foreleg or neck portions.

The tail fat is cut into bite-sized pieces and cooked over high heat. As the fat begins to melt, it is continuously removed from the pot to prevent burning and transferred to another container. The melted tail fat is then poured over the meat. The meat is tightly wrapped in oiled paper to prevent air exposure.

The oiled-paper-wrapped portions are placed inside a copper vessel, which is then sealed. The copper vessel containing the kebab is placed in a stone oven previously heated to 250°C using oak wood charcoal. In the first stage the kebab is kept close to the heat for two hours. It is then moved away from direct heat and cooked at low temperature for approximately ten more hours, resulting in a total cooking time of about 12 hours.

During this prolonged cooking process the position of the copper vessel is changed every 45 minutes and the oiled paper is flipped to ensure even penetration of the tail fat throughout the meat. The initial caramelization at high heat followed by slow cooking at low temperature ensures the exterior is well-cooked while the interior remains moist.

Malatya paper kebab is served hot immediately after cooking is complete.

Geographical Production Requirement

The lamb meat used in Malatya paper kebab must come exclusively from lambs raised within the geographical boundaries of Malatya province. Additionally, since the preparation and cooking of the kebab require a specialized regional method, the entire production process must be carried out within the limits of Malatya province. This requirement stems from the product’s established link to its geographical origin.

Registration and Inspection

The designation “Malatya paper kebab” and its geographical indication emblem must appear on the product itself or its packaging. If they cannot be placed on the product or packaging, they must be displayed in a clearly visible location at the production site.

Inspection of the product is coordinated by the Malatya Provincial Directorate of Industry and Technology. The inspection body consists of three experts selected from the Malatya Provincial Directorate of Industry and Technology the Malatya Provincial Directorate of Agriculture and Forestry and the Malatya Restaurant Owners Association. Inspections are conducted at least once annually. Additional inspections may be carried out at any time in response to complaints or as deemed necessary.

The inspection body verifies the suitability of the ingredients used and the adherence to the approved production method as well as the correct application of the “Malatya paper kebab” designation and geographical indication emblem. During inspections experts or services from public or private institutions may be consulted as needed. The registering authority has the legal authority to pursue judicial proceedings to protect rights related to the product.