Gaziantep Çağırtlak Liver Kebab

Registered by the Turkish Patent and Trademark Office under the designation “Geographical Indication,” Gaziantep Çağırtlak Ciğer Kebabı is a distinctive kebab variety prepared from beef liver, distinguished by its unique cooking method and presentation. The product is a traditional flavor characteristic of Gaziantep cuisine, passed down from generation to generation.

Product Description and Distinctive Features

Gaziantep Çağırtlak Ciğer Kebabı is prepared by peeling the membrane from beef liver and cutting it into pieces approximately 1.5 cm wide and 2.5–3 cm long. These liver pieces are threaded onto skewers alongside tail fat and, optionally, chili peppers, then grilled over charcoal fire.

• Appearance: The liver pieces are uniformly cut and arranged tightly on the skewer with a lightly charred surface. Tail fat is included in specific proportions alongside the liver pieces on the skewer.

• Taste and Aroma: It has an intense liver flavor; cooking with tail fat enhances its distinctive aroma. The fat rendered from the tail fat during cooking improves the tenderness and flavor of the product.

• Serving Style: It is typically served with fresh greens, pickled onions, charred peppers, and lavaş bread.

• Distinctive Features: The most important distinguishing factors are the cutting pattern of the liver, the tight arrangement on the skewer, and the cooking with tail fat. Additionally, cooking immediately after cutting preserves its freshness and texture. It is also a traditional practice in Gaziantep to consume this dish in the morning hours.

Gaziantep Çağırtlak Ciğer Kebabı (Pexels)

Production Method

The production of Gaziantep Çağırtlak Ciğer Kebabı consists of the following stages:

• Meat Sourcing and Preparation: Fresh beef liver is sourced and thoroughly cleaned of its membrane. Each liver piece is cut to an average length of 2.5–3 cm and a width of 1.5 cm. Tail fat is similarly cut to matching dimensions.

• Skewering: The cut liver pieces are arranged on skewers in a specific order and tightness. Pieces of tail fat are inserted between every few liver pieces.

• Cooking: The skewers are preferably cooked over charcoal made from oak wood. They are turned frequently during cooking to ensure the interior is fully cooked without the exterior burning.

• Serving: The cooked kebab is typically served between warm lavaş bread, accompanied by pickled onions, parsley, and charred peppers.

• Consumption Time: In Gaziantep, this product is especially consumed during morning hours as a substitute for breakfast, enhancing its cultural significance.