Urfa Miftahi Tas Kebabı / Şanlıurfa Miftahi Tas Kebabı

Urfa Miftahi Tas Kebabı / Şanlıurfa Miftahi Tas Kebabı is a traditional dish that forms an essential part of Şanlıurfa’s culinary culture and is prepared using a unique cooking technique. The dish is based on cubed lamb meat and peeled whole pearl onions, mixed solely with black pepper, then cooked in a special vessel. Serving is accompanied by a salad made from finely chopped parsley and pomegranate molasses, combined with onion slices cut in a fringe pattern, salted and rubbed to remove their sharpness.

Urfa Miftahi Tas Kebabı / Şanlıurfa Miftahi Tas Kebabı is prepared by combining cubed lamb meat and whole pearl onions exclusively with black pepper. The cooking process takes place in a specialized vessel consisting of a wide copper plate or pot with raised edges and a matching inverted lid known as a tas. A small depression on the back of the tas is filled with water during cooking. This water serves two purposes: it adds weight to the lid to prevent it from shifting during the vacuum-like cooking process, and it ensures that any additional water added to the dish is at the same temperature as the food itself. This distinctive cooking method is one of the dish’s most defining features. During serving, a salad is presented alongside the dish, made by mixing finely chopped parsley and pomegranate molasses with onions that have been rubbed with salt to reduce their pungency.

Urfa Miftahi Tas Kebabı / Şanlıurfa Miftahi Tas Kebabı requires a slow-cooking process lasting approximately four hours. The production steps are as follows:

• Cubed medium-fat lamb meat and whole peeled pearl onions are mixed solely with black pepper.
• Finely chopped tail fat is spread in a layer on the base of the tas intended for cooking.
• The prepared meat and onion mixture is placed on top of the tail fat and then covered again with more tail fat.
• The tas is then inverted and placed securely onto its matching base plate.
• Water is added to the small depression on the back of the tas; as the dish loses moisture during cooking, the heated water from this compartment is gradually added to the food.
• The dish is cooked over low heat for four hours.
• Near the end of cooking, the salad is prepared: onion slices cut in a fringe pattern are rubbed with salt to remove their sharpness, rinsed in water, drained, and then mixed with finely chopped parsley and pomegranate molasses.
• The cooked dish is served hot, still in its original cooking vessel, with the prepared salad arranged around the edges of the plate. The tas is opened at the table. Rice may be served alongside upon request.

The geographical boundary of Urfa Miftahi Tas Kebabı / Şanlıurfa Miftahi Tas Kebabı is limited to Şanlıurfa Province. Due to the dish’s deep historical roots, its significance within the province’s culinary tradition, and its region-specific production and cooking methods, all stages of production must take place within Şanlıurfa.

Monitoring is carried out to ensure compliance with the registered characteristics of the product. These inspections are conducted by a monitoring body composed of at least four experts from the Şanlıurfa Chamber of Commerce and Industry, the Şanlıurfa Restaurant, Kebab, and Dessert Makers Chamber, the Şanlıurfa Provincial Directorate of Agriculture and Forestry, and the Şanlıurfa Metropolitan Municipality, coordinated by the Şanlıurfa Chamber of Commerce and Industry. Inspections are conducted at least once annually, and may also be carried out whenever necessary or upon complaint.

The criteria used during inspections are as follows:

• Compliance of ingredients used in production with registered requirements.
• Adherence to the established production method.
• Proper use of the designation “Urfa Miftahi Tas Kebabı / Şanlıurfa Miftahi Tas Kebabı” and its official emblem.

The monitoring body may utilize experts or institutions from public or private organizations or may procure such services as needed.