Nevşehir Testi Kebab is one of the deeply rooted dishes of Central Anatolian cuisine and is a traditional type of kebab particularly associated with the province of Nevşehir. This dish, which received geographical indication registration in 2021, is a unique example of the fusion between the region's pottery craftsmanship and gastronomy. The registration was granted as a designation of origin under Law No. 6769 on Industrial Property; it officially documents the strong connection between the dish and the region in terms of its production, presentation, and the clay pots used.

^{Testi Kebab Presentation (Anadolu Agency)}

Distinctive Characteristics

Nevşehir Testi Kebabı is prepared by placing beef or lamb together with pearl onions, green peppers, garlic, and tomatoes into a specially made clay pot and slow-cooking it in the oven. The meat and vegetables are placed raw into the pot without any pre-cooking; this allows the kebab to develop its flavor through its own juices and steam as it cooks. The cooking method is based on the technique known as “poêling,” or pot roasting in the oven.

The pots used for this dish bear the characteristics of Avanos pottery, which is traditionally produced in the Avanos district of Nevşehir and has its own geographical indication registration. The interior surfaces of these pots are coated with special glazes that prevent chemical interaction with food and allow for even heat distribution.

Preparation

The main ingredients used in the preparation include beef or lamb (leg or forearm), pearl onions, green peppers, garlic, tomatoes, salt, black pepper, water, and sunflower oil. After the ingredients are arranged in the pot in a specific order and technique, the opening of the pot is sealed. In some places, this is done with dough, while in traditional methods, a potato with a hole in the center is used. The potato-sealing method allows aromatic steam to escape through the hole during cooking, turning the pot into a kind of pressure cooker and imparting a distinctive flavor to the dish. The cooking time usually takes 2 to 2.5 hours, and the pots are typically baked in stone ovens heated to 250°C or in traditional tandır ovens. This method softens the meat fibers and allows the vegetables to blend and intensify in flavor.

^{Testi Kebab coming out of the oven (Anadolu Agency)}

Presentation

Nevşehir Testi Kebabı is typically brought to the table hot, along with the clay pot in which it was cooked. During presentation, the pot is broken open; the aroma released at that moment is considered part of the serving ritual. In some cases, the kebab is removed from the pot and transferred directly onto a serving plate. For large groups, the dish may also be prepared in larger clay vessels.

Geographical Indication and Supervision

Nevşehir Testi Kebabı was registered as a designation of origin on August 9, 2021, under Law No. 6769 on Industrial Property. The registration holder is the Nevşehir Chamber of Commerce and Industry. This registration is valid only when the dish is produced within the borders of Nevşehir province and in accordance with the traditional recipe. In order to ensure the protection of the product under its geographical indication, at least one inspection must be carried out per year.