Taşköprü Kuyu Kebabı is a traditional type of kebab unique to the Taşköprü district of Kastamonu. This kebab is prepared by cooking lambs in a pit, where the bricks are heated by a fire made from pine kindling, ensuring even heat distribution. It was registered with a geographical indication in 2012 and recorded as a protected designation of origin.

Taşköprü kuyu kebabı has a history of approximately 160–170 years and was introduced to the region by immigrants who settled in Taşköprü from the Bahçesaray area of Crimea after the Russo-Turkish War of 1877–78. This cooking technique spread across Anatolia through soldiers who came to or departed from the region.

Distinctive Features

The main elements that distinguish Taşköprü kuyu kebabı from other kebabs are:

• Meat quality: Lambs aged 6–10 months, weighing around 25–35 kg, are used. These lambs are fed with aromatic herbs such as thyme.
• Pit design: The pits are barrel-shaped (180 cm deep, minimum 100 cm in diameter), with walls made of old demolition bricks that distribute heat evenly.
• Yellow soil mortar: Instead of cement, a type of yellow soil with high sand, low clay, and silt content is used. This soil is resistant to high temperatures and provides insulation.
• Fuel: Resinous pine roots are used as kindling, enhancing the aromatic flavor of the kebab.
• No spices are used: Even salt is not added, preserving the natural flavor of the meat.

Production Process

• Preparing the Pit: The pit is heated with pine kindling until it reaches 950–1050°C. The heated bricks maintain a temperature of 350–400°C, ensuring even cooking. The pit’s opening is sealed with yellow soil to retain the heat.
• Sourcing and Preparing the Meat: Lambs are slaughtered between 5:00–6:00 a.m. under veterinary supervision and immediately transported to businesses in refrigerated vehicles. Only meat from the same day is used; rigor mortis must not have set in. The internal organs are removed, and the lambs are split from the back to be prepared for hanging in the pit.
• Cooking: Carcasses are hung on stainless steel hooks and lowered into the pit. A water-filled tray at the bottom produces steam, aiding the cooking process. The pit is sealed for about 2.5–3 hours. Afterwards, it is opened to release steam, and the meat is roasted for an additional 30 minutes.
• Serving: The kebab is served only fresh and is never reheated. It is portioned with a cleaver, served with plain chopped onions and parsley, and is generally offered around noon.

^{Taşköprü Kuyu Kebabı (Kültür Portalı)}

Inspection

The production and sales processes of Taşköprü kuyu kebabı are inspected at least twice a year. These inspections are carried out in cooperation with the Taşköprü Municipality, Kastamonu Governorship, Provincial and District Directorates of Food, Agriculture and Livestock, and the Chamber of Commerce and Industry. Inspections focus on slaughter reports, registration documents, and compliance with hygiene standards. The ultimate inspection authority is the Ministry of Food, Agriculture, and Livestock.

Traditional and Cultural Importance

Taşköprü kuyu kebabı is not only a dish but also a cultural heritage of Taşköprü. Especially during holidays, weddings, and special occasions, this kebab symbolizes social solidarity and unity. As one of the key elements of Kastamonu cuisine, it is also a local delicacy that attracts the interest of visitors to the region.