Muğla Sulu Kebabı

Muğla Sulu Kebabı is a traditional meat dish from Muğla province, prepared by first frying meat and bones in their own fat and then adding water and simmering for an extended period. It has a thick, fatty texture due to the presence of marrow, bones, and collagen-rich connective tissue.

Muğla Sulu Kebabı belongs to the category of dishes and soups. It has been officially registered by the Turkish Patent and Trademark Office as a "geographical indication." The registration confirms that Muğla Sulu Kebabı has been produced and served in Muğla since the 1950s and is locally known as "breakfast kebab." Despite being a liquid dish, it is considered a main course and can be eaten with a fork, distinguishing it as unique.

^{Muğla Sulu Kebabı (}Turkish Patent and Trademark Office⁾

Muğla Sulu Kebabı is made using boned lamb meat and marrow-rich bones (from lamb or beef shank), with the addition of internal fat (called "çöz yağı") to enhance texture and flavor. Its dense, fatty consistency results from the marrow, bones, and collagen-rich connective tissue it contains. Historically consumed early in the morning, it is also known as "breakfast kebab." Recognized as one of Muğla’s signature dishes, it holds an important place in the region’s culinary culture. Although it is a liquid dish, it is classified not as a soup but as a main course and is served with a fork, distinguishing it from other liquid dishes.

All stages of Muğla Sulu Kebabı production must be carried out within the geographical boundaries of Muğla province. The preparation requires skill in selecting and preparing ingredients. Below are the materials and methods for an average batch serving 30 people:

• 5 kg boned lamb meat
• 10 liters water
• 1 kg marrow-rich bones (lamb or beef shank)
• 500 g internal fat (çöz yağı)
• 40 g salt

1. Pre-cooking (Searing): Crushed beef bones and half of the internal fat are placed at the bottom of a deep pot. The meat is added on top, followed by the remaining internal fat. The mixture is cooked until the meat browns, approximately one hour, preferably over a wood fire in an oven or stove.
2. Resting: The cooked meat is left to cool for about one hour. Adding water before cooling may cause the meat to toughen.
3. Main Cooking: The seared and rested meat is transferred to a tray, clay pot, or large pot. Water and salt are added, and the dish is cooked in the oven until the meat becomes very tender, approximately seven hours.
4. Final Steps: Excess fat is removed after cooking. The marrow inside the bones is incorporated into the dish. The meat is removed, and the remaining broth may optionally be strained. The meat is then returned to the broth.
5. Serving: Muğla Sulu Kebabı is recommended to be served and consumed hot. It is typically accompanied by black pepper, lemon, pide, and seasonal chili peppers.

The application for the geographical indication of Muğla Sulu Kebabı was submitted by the Muğla Chamber of Commerce and Industry. The application, numbered C2023/000131, was filed on 11 April 2023. Following the evaluation process, the product was officially registered on 9 October 2023 under registration number 1483 as a "geographical indication." The registrant’s address is recorded as Muslihittin Mahallesi, Şehit Yrb. Alim Yılmaz Caddesi No: 3 Menteşe, Muğla.

Use of the term "Muğla Sulu Kebabı" and its geographical indication emblem is subject to specific regulations under the geographical indication registration. These marks must be displayed prominently and visibly in food establishments serving the dish.

Inspections of the suitability of ingredients, preparation, cooking, serving methods, and the correct use of the term "Muğla Sulu Kebabı" and its emblem are conducted by a commission of at least three members from the Muğla Chamber of Commerce and Industry and the Muğla Provincial Directorate of Agriculture and Forestry. Inspections are carried out at least once annually and additionally as needed. Inspection reports are submitted annually to the Turkish Patent and Trademark Office.