Oltu Cağ Kebabı

Oltu cağ kebabı is a type of kebab characterized by a unique production technique and ingredient specifications native to the Oltu district of Erzurum. It is prepared by grilling meat on a horizontal skewer over a wood fire. It was officially registered as a geographical indication by the Turkish Patent Institute on 3 July 2009, with effect from 17 May 2007. The registered holder is the Oltu Chamber of Commerce and Industry.

Distinctive Characteristics

The fundamental features that distinguish Oltu cağ kebabı from other kebab varieties are as follows:

• The meat used is obtained from sheep at least one year old, raised in the natural environment or highland pastures of the Oltu region, fed on natural feed.
• The fat content of the meat must be between 25% and 30%; excess fat must be removed.
• After removing nerves, blood vessels, and membranes, the meat is salted and left to rest for one day.
• The rested meat is mixed with a special paste made from finely minced dried onion and black pepper, then threaded onto skewers.
• The diameter and length of the skewer are determined by the size of the meat; for example, meat is arranged 60 cm in length on a skewer with a 30 cm diameter.
• The skewer is made of chrome steel, square in cross-section, measuring 2 cm by 2 cm.

Cooking Technique

• The kebab is cooked in a hearth made of stone or brick, fueled by fruit or oak wood.
• The fire is lit half an hour before placing the skewer, allowing the hearth to reach full heat.
• The skewer is placed horizontally at a height of 15 cm above the embers, over a steady flame, and turned regularly during cooking.
• The meat is considered properly cooked when its color changes from red to brown.

Service Style

• Traditionally, it is served either on small skewers known as “cağ” or, upon request, without skewers, directly on a plate.
• The “cağ” is a chrome steel skewer, pointed at the tip, 20 cm long, 2 mm thick, and 3 mm wide; it is preferably fitted with a wooden handle.
• Kebab served on a cağ is sliced to a thickness of 4–7 mm; the bottom portion is seared on a grill and presented on porcelain or chrome plates.
• An average portion of Oltu cağ kebabı weighs 80 grams; a portion served without a skewer on a plate weighs 100 grams.
• Depending on the season, it is served with dried onion and tomato.

Historical and Cultural Recognition

Oltu cağ kebabı has been prepared for many years using traditional methods unique to local artisans in the Oltu region, and this method has been widely adopted by the public. In a dictionary published by the Turkish Language Association in 1945, it was defined as “Oltu Kebabı”; various civil society organizations and the Anatolian Folk Cuisine Platform have since accepted it under the name “Oltu Cağ Kebabı”.

Monitoring Mechanism

Compliance with the geographical indication requirements is monitored by a three-member commission established under the coordination of the Oltu Chamber of Commerce and Industry. The commission consists of one representative from Oltu Municipality, one food engineer from Oltu Vocational High School, and one representative from the Oltu Chamber of Commerce. Inspections are conducted annually on a regular basis and may be carried out at any time upon request or complaint. Inspection reports are submitted to the Turkish Patent Institute.

Oltu cağ kebabı may be produced within the borders of Türkiye, provided that it adheres to the technical specifications defined within the boundaries of the Oltu district of Erzurum Province.