Tarsus Kebabı

Tarsus kebabı is a traditional kebab variety specific to the district of Tarsus in the province of Türkiye, officially registered as a geographical indication by the Turkish Patent and Trademark Office. The product is prepared using local production techniques and ingredients as specified in the registration documentation. The registration records describe Tarsus kebab as characterized by a production method unique to the regional cuisine.

Tarsus Kebabı (AA)

Geographical Indication Registration

Tarsus kebab has been registered as a geographical indication by the Turkish Patent and Trademark Office since 20 May 2020. This registration mandates that the product be produced exclusively within the boundaries of Tarsus and in accordance with established traditional conditions. The geographical indication ensures the protection of the product’s distinctive qualities, the continuity of production quality, and the preservation of its regional identity.

History and Production Tradition

The production of Tarsus kebab has been passed down from generation to generation since 1918 by the Doğaroğlu family, maintaining a traditional production process. As noted in the registration documents, this tradition ensures the continuity of the product’s original production conditions.

Ingredients Used

The main ingredients used in Tarsus kebab are:

• Beef and lamb meat (used in combination)
• Dried onion (grated and squeezed to remove moisture)
• Garlic (crushed)
• Crushed red pepper
• Ground red pepper
• Cumin
• Black pepper
• Salt
• Pepper paste
• Liquid oil (optional)

The selection of ingredients adheres to traditional rules specified in the registration, and the quality of the meat together with the balance of spices defines the kebab’s distinctive characteristics.

Tarsus Kebabı (AA)

Production Method

In the production process, the meats are cut to appropriate sizes or ground into mince. Dried onion, garlic, spices, and other ingredients are added and the mixture is kneaded for at least 10 to 15 minutes. This kneading is essential to ensure even absorption of the spices and to strengthen the texture of the meat. After mixing, the mixture is left to rest for at least 2 to 3 hours. The rested mixture is then manually threaded onto metal or wooden skewers and grilled over high heat using wood fire or a charcoal grill. During cooking, the skewers are regularly turned to ensure even cooking on all sides. This method preserves the kebab’s original flavor and texture.

Distinctive Characteristics

The key features that distinguish Tarsus kebab from other kebabs are the type of meat used, the specific ratios of spices as outlined in the registration documents, and the traditional cooking method. These characteristics determine the flavor and consistency of the product as described in the registration records.

Promotion Activities

Tarsus kebab is promoted through local and national events organized by the Tarsus Association, such as promotional days. These activities aim to spread awareness of the cultural and gastronomic values of the product as defined in its registration.