Siverek Tavası

Siverek Tavası is a traditional meat dish prepared by mixing ingredients such as tail-fat lamb meat cut into cubes, cubed lamb meat, tomatoes, fresh red chili peppers, tail fat, garlic, black pepper, red pepper flakes, and salt, then baking the mixture on a tray in an oven, and serving it with roasted eggplant placed in the center.

Product Profile and Geographical Indication Type

Siverek Tavası belongs to the category of dishes and soups. It has been registered by the Turkish Patent and Trademark Office as "sign of termination^【1】". The registration of Siverek Tavası provides information about its place in Şanlıurfa culinary culture, highlighting the use of local ingredients such as İvesi breed lamb meat and tail fat, geographical indication-protected Şanlıurfa chili peppers, and Birecik eggplant, along with its unique preparation and cooking techniques.

Siverek Tavası (Turkish Patent and Trademark Office)

Product Definition and Distinctive Characteristics

Siverek Tavası is a dish prepared by baking on a tray in an oven, using as its primary ingredients İvesi breed lamb meat and tail fat, enriched with vegetables and spices. The 700 grams of tail-fat lamb meat used contains 300 grams of tail fat. The preparation incorporates geographical indication-protected products: Şanlıurfa chili peppers (red pepper flakes) and Birecik eggplant. The dish may be served with roasted chili peppers, sliced dried onion, Urfa open-faced bread, Şanlıurfa claw bread, or ayran.

Production Method

Ingredients (Serves 4)

• 700 g tail-fat lamb meat cut on the bone (of which 300 g is tail fat)
• 500 g cubed lamb meat
• 2 kg tomatoes
• 6 fresh red chili peppers
• 2 Birecik eggplants
• 150 g Şanlıurfa chili peppers (red pepper flakes)
• 50 g tail fat (for the tray)
• 4 garlic cloves
• 6 g black pepper
• 6 g salt

Preparation

1. Preparation of Vegetables: Chili peppers are finely chopped. Tomatoes are peeled and cut into cubes. Garlic is minced. Birecik eggplants are roasted and their skins removed.
2. Mixing: The chopped vegetables (tomatoes, chili peppers, garlic), tail-fat lamb meat, cubed lamb meat, red pepper flakes (Şanlıurfa chili peppers), black pepper, and salt are mixed together in a bowl.
3. Cooking: The prepared mixture is spread evenly on a tray. Pieces of tail fat are placed on top. It is baked in a preheated oven at 180–200 °C for approximately 1.5 hours.
4. Resting and Serving: The Siverek Tavası is allowed to rest for 5 minutes after removal from the oven. Roasted and peeled Birecik eggplants are placed in the center before serving.

Geographical Origin and Boundaries

The geographical boundary of Siverek Tavası is defined as Şanlıurfa Province. All stages of production must be carried out within this geographical boundary, using the specified local ingredients and following traditional methods.

Registration Process and Details

An application for the geographical indication registration of Siverek Tavası was submitted by the Şanlıurfa Metropolitan Municipality. The application, numbered C2021/000313, was filed on 13 August 2021. After the evaluation process, the product was officially registered on 23 May 2023 under registration number 1360 as a "geographical indication".