Oltu cağ kebab is a type of kebab unique to the Oltu district of Erzurum province, defined by its specific production technique and material characteristics, cooked horizontally on a spit over a wood fire. It was registered as a mahreç (indication of source) by the Türk Patent ve Marka Kurumu on July 3, 2009, with the registration effective from May 17, 2007. The registration holder is the Oltu Ticaret ve Sanayi Odası (Oltu Chamber of Commerce and Industry).

Distinctive Features

Oltu cağ kebab is distinguished from other kebab types by the following characteristics:

• The meat is sourced from sheep at least one year old, raised in Oltu’s natural environment or highland pastures, fed with natural fodder.
• The fat content of the meat should be 25–30%, with excess fat trimmed if necessary.
• The meat is cleaned of sinews, veins, and membranes, salted, and rested for one day.
• The rested meat is mixed with a special marinade of finely chopped dry onions and black pepper, then threaded onto a spit.
• The spit’s diameter and length determine the meat’s dimensions; for example, a 30 cm diameter spit holds 60 cm of meat.
• The spit is made of chrome, square-shaped, and measures 2x2 cm.

Cooking Technique

• The kebab is cooked in a stone or brick oven using fruit or oak wood.
• The fire is started half an hour before placing the spit, ensuring the oven is fully heated.
• The spit is placed horizontally 15 cm above the grill over a steady fire and rotated as it cooks.
• The meat turning from red to brown indicates the appropriate cooking level.

Presentation

• Traditionally served on small skewers called “cağ” or, upon request, without cağ on a plate.
• The cağ is made of chrome, pointed at the end, 20 cm long, 2 mm thick, and 3 mm wide, preferably with a wooden handle.
• Kebab served on a cağ is cut into 4–7 mm thick slices, with the bottom grilled and served on a porcelain or chrome plate.
• A single cağ kebab weighs approximately 80 grams, while a plate portion without cağ weighs 100 grams.
• It is served with sliced raw onions and tomatoes, depending on the season.

Historical and Cultural Recognition

Oltu cağ kebab has been prepared for many years using techniques unique to Oltu’s master craftsmen, gaining public recognition. It was defined as “Oltu Kebab” in a 1945 dictionary published by Türk Dil Kurumu (the Turkish Language Institution) and has been recognized as “Oltu Cağ Kebab” by various civil society organizations and Anadolu Halk Mutfağı Platformu (the Anatolian Folk Cuisine Platform).

Oltu cağ kebab can be produced anywhere within Türkiye’s borders, provided the defined technical specifications are followed, but it is tied to the Oltu district of Erzurum province.

Inspection Mechanism

Compliance with geographical indication standards is monitored by a three-member committee coordinated by the Oltu Chamber of Commerce and Industry. The committee includes one representative from Oltu Municipality, one food engineer from Oltu Vocational School, and one representative from the Oltu Chamber of Commerce. Inspections are conducted annually, with additional inspections performed as needed or in response to complaints. Inspection reports are submitted to the Türk Patent ve Marka Kurumu.