Mardin Kebabı

Mardin kebabı is a skewer kebab registered with a geographical indication, unique to the province of Mardin. It is prepared using beef rib meat, meat from the loins of lamb, tail fat, green pepper, and salt. The meat, threaded onto thin, oval skewers, is quickly cooked over the embers of a wood fire. Each portion consists of four skewers and may be served optionally with lavaş bread, sliced onion, charred tomato, and charred pepper.

Distinguishing Characteristics

Mardin kebabı is a skewer kebab made from beef rib meat, meat from the loins of lamb, tail fat, green pepper, and salt. The meat is cut into portions of approximately 50 grams and threaded onto thin, oval skewers. One portion comprises four skewers. It may be served with garnishes such as lavaş bread, sliced onion, charred tomato, and charred pepper, as desired.

The beef rib meat used in Mardin kebabı is preferably sourced from milk-fed calves, while the lamb meat comes from lambs that have reached one year of age. All connective tissues and sinews must be completely removed from both meats. One of the most distinctive features of the product is the thin preparation of the meat on the skewers and the use of slender, oval-shaped skewers, which significantly reduce cooking time.

The tail fat used in Mardin kebabı must not be frozen. The green pepper contributes both flavor and aroma to the kebab. The precise selection of all ingredients in specific proportions and qualities gives the kebab its distinguishing character as a geographical indication.

Recipe/Production Method

The production of Mardin kebabı follows standardized procedures and ingredient specifications. The ingredients required for a portion serving four to six people are as follows:

• 500 g beef rib meat
• 500 g meat from the loins of lamb
• 100 g tail fat
• 1 green pepper
• 5 g salt

The production steps are carried out as follows:

1. The beef rib meat, lamb meat, and tail fat are cut into bite-sized pieces.
2. Salt is added, followed by the green pepper.
3. All ingredients are mixed thoroughly for approximately 30 minutes.
4. Frozen tail fat is not used; only fresh tail fat is preferred.
5. The prepared mixture is threaded onto thin, oval skewers, with each skewer holding approximately 50 grams of meat.
6. The skewered kebabs are rested for at least 15–20 minutes before cooking.
7. The kebabs are cooked for 6–8 minutes over a wood fire that is free of flames, steady, smoldering, and free of chemical additives, turning evenly on both sides.
8. After cooking, the skewers are removed and the kebabs are plated with four skewers per portion.

Mardin kebabı is served hot. If served with garnishes, lavaş bread is placed on the plate first, followed by the kebabs, and then sliced onion, charred tomato, and charred pepper are added alongside.

Geographical Boundary and Production Link

Mardin kebabı has a long historical tradition within its geographical boundaries and holds a significant place in the culinary culture of Mardin province. As a result, a strong link has been established between the product and its place of origin. Its registration with a geographical indication mandates that production occur exclusively within the boundaries of Mardin province. All stages of production, processing, and other related activities must take place within this geographical boundary.

Monitoring Process

The production and post-registration processes of Mardin kebabı are regularly monitored according to specific criteria. Monitoring is coordinated by Mardin Artuklu University and involves a minimum of three experts from the following institutions:

• Department of Gastronomy and Culinary Arts, Faculty of Tourism, Mardin Artuklu University
• Mardin Provincial Directorate of Agriculture and Forestry
• Mardin Chamber of Commerce and Industry

Monitoring is conducted at least once annually. Additional inspections may be carried out upon complaint or as needed. The criteria for monitoring are as follows:

• Appropriateness of ingredients used in production
• Compliance with the established production method
• Proper use of the term “Mardin Kebabı” and the geographical indication emblem

Monitoring bodies may procure services from experts employed by public or private institutions or organizations during inspections. The registering institution is responsible for safeguarding the rights related to Mardin kebabı and overseeing legal procedures.