Niğde Kelle Söğüş is a traditional offal dish unique to the cuisine of Niğde. It is based on the preparation of a sheep’s head that is cooked using a special method, then cooled, deboned, and served with various herbs and spices. On June 5, 2024, it was registered as a geographical indication (designation of origin) by the Turkish Patent and Trademark Office. This registration certifies that the product can only be produced within the geographical boundaries of Niğde and highlights its cultural and reputational connection to the region.

^{Niğde Kelle Söğüş (Turkish Patent and Trademark Office)}

Description and Characteristics

Niğde Kelle Söğüş is made by deboning the cheeks, tongue, and brain from boiled and cooled lamb heads. These parts are chopped and mixed with ingredients such as white onion, parsley, salt, red pepper flakes, and cumin. Optionally, it may be served with diced tomatoes, either in a sandwich using local bread or as a cold dish on a plate. Proper hygiene during the preparation and storage process ensures the product’s safety and flavor.

Production Process

First, lamb heads are slaughtered in an official slaughterhouse, cooled with water, skinned, and cleaned. To remove residual blood, they are soaked in cold water, then pressure-cooked for about an hour. After boiling, the heads are cooled at 3–5 °C for 24 hours to make deboning easier. The meat is then chopped as desired and combined with a parsley-onion mixture before serving. The dish is seasoned with spices and is commonly consumed both as a street food and a homemade delicacy in the region.

Geographical Boundaries and Cultural Ties

Niğde Kelle Söğüş is deeply rooted in the culinary culture of Niğde. It is especially popular during the winter months and is often eaten on Sunday mornings. Its strong cultural continuity and the widespread local acceptance of the dish played a crucial role in the product’s registration as a geographical indication.

Registration and Inspection Process

Niğde Kelle Söğüş is protected under the Industrial Property Law No. 6769 as a designation of origin. The registration application was submitted by the Niğde Chamber of Commerce and Industry. The inspection process is carried out by a committee consisting of representatives from Niğde Ömer Halisdemir University, Niğde Provincial Directorate of Agriculture and Forestry, and relevant professional chambers. Inspections are conducted periodically to ensure compliance with traditional production methods.

Presentation and Consumption

Niğde Kelle Söğüş can be consumed as a handheld sandwich or served as a plated dish. Its popularity as a breakfast food among locals highlights its cultural significance. Often served cold in local restaurants, this dish offers a unique and nutritious option for offal enthusiasts.