--- title: Haşhaş Kebab slug: hashas-kebab-83e1e url: /detay/hashas-kebab-83e1e type: article language: English entity: primary: Haşhaş Kebab type: article disambiguation: Şanlıurfa'nın meşhur Haşhaş Kebabı: lezzetli kuzu eti ve geleneksel tarifiyle enfes bir deneyim. categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi tags: - Haşhaş Kebab - Culinary Heritage - Geographical Indication - Birecik - Şanlıurfa author: Sevgi Kıraç created_at: 2025-05-19T18:20:07.910458+03:00 updated_at: 2025-05-23T09:42:47.351926+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/05/19/YfOPhwVcO4ffasDZROyIhpMwAwPlrgsJ.jpeg --- # Haşhaş Kebab ## KURE Information Cards ![WhatsApp Image 2025-05-19 at 18.33.05 (1).jpeg](https://cdn.t3pedia.org/media/uploads/2025/05/19/GJCZJLUl1fBze4ANfIQfauWAUf43hj7X.jpeg) | Field | Value | |-------|-------| | Cooking Method(s) | Charcoal grill | | Meat Type | İvesi breed lamb, abdominal (flank) meat | | Geographical Registration | Birecik, Şanlıurfa | | Main Ingredient | Minced lamb meat prepared with a zırh knife | ## Article Content A traditional type of kebab specific to [Şanlıurfa](/en/detay/sanliurfa-urfa-tepsi-kebabi-c4ff0/llms.txt) cuisine, *Haşhaş Kebab* is prepared using finely chopped lamb meat, traditionally minced with a large, crescent-shaped cleaver called a *zırh*. The name "Haşhaş" refers to the distinctive method of shaping the meat by compressing it in the palm before placing it on skewers. Distinguished by both the quality of its ingredients and the traditional cooking technique, this kebab reflects the characteristic culinary identity of the region. Particularly associated with the Birecik district of Şanlıurfa, it is a geographically indicated and widely consumed dish throughout the year. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/05/19/BCAc5cVgeQYn3UVdRYdRYNS8c8ncJZWI.jpg) *Haşhaş Kebab (AA)* ### **Definition and Characteristics of Haşhaş Kebab** [Haşhaş kebab](/en/detay/hashas-kebabi-5e061/llms.txt) is predominantly made from the meat located in the abdominal cavity of male lambs of the *ivesi* breed. This meat is minced using the *zırh*, and only salt is added to the resulting mince. In some local variations, ingredients such as red pepper, garlic, and finely chopped parsley may also be included. After mincing, the meat is cooled and rested. It is then shaped by hand into an oval form, roughly the size of an egg, and threaded onto skewers, resulting in kebabs approximately 10–12 cm in length. ### **Production Process and Cooking Techniques** #### **Preparation of the Meat** The rich flavor of Haşhaş kebab is attributed to the animals being raised naturally on pastures. The meat is specifically sourced from the abdominal area, referred to locally as the “boşluk,” which provides optimal fat content and texture. The minced and salted meat is kept chilled before reaching room temperature, which helps maintain the meat’s integrity on the skewer during grilling. #### **Skewering and Grilling** The meat is spread manually onto square-sectioned forged iron skewers, with each skewer typically containing about 75–80 grams of meat. Once the charcoal grill has reached the desired temperature, the skewers are placed over the embers. Initially, the meat is turned frequently to ensure cohesion of its outer layers. This process stabilizes the kebab's shape and prevents disintegration while cooking. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/05/19/031027s5kp4FUet9zHmABLYjfwN72kKo.jpeg) *Haşhaş Kebab being grilled during the cooking stage (AA)* ### **Presentation and Consumption Culture** #### **Serving Style** In local tradition, Haşhaş kebab is typically served as a portion consisting of three skewers, accompanied by grilled peppers and tomatoes, fresh or dried onions, parsley, and lemon. The dish is generally served with *lavaş* or *sac* bread and is often consumed with ayran, a traditional yogurt-based beverage. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/05/19/KxYEbtdO1gJPbuFiQwL65gS505t7rLqa.jpeg) *A serving of Haşhaş Kebab – presentation image (AA)* ### **Seasonal Preference and Consumer Profile** While Haşhaş kebab is available year-round, it attracts heightened interest in the spring and summer months, particularly from visitors from neighboring provinces. For tourists from cities such as Şanlıurfa, [Diyarbakır](/en/detay/diyarbakir-kemikli-kebap-11dfa/llms.txt), [Gaziantep](/en/detay/gaziantep-antep-vegetable-kebab-81f91/llms.txt), [Mardin](/en/detay/mardin-kebabi-65a49/llms.txt), and Batman, Haşhaş kebab serves as a prominent representative of regional culinary heritage. ### **Geographical Indication and Registration Process** Haşhaş kebab has received a geographical indication for the district of Birecik in Şanlıurfa, thereby formalizing its local identity. Preserved through the expertise of local chefs and the cultural memory of the community, the dish is recognized as an important element of the region’s gastronomic tradition. ## Academic Sources and References 1. Anadolu Ajansı. “Şanlıurfa’nın Tescilli Lezzeti: Haşhaş Kebabı.” 5 Nisan 2018. Erişim 2 Mayıs 2025.https://www.aa.com.tr/tr/yasam/sanliurfanin-tescilli-lezzeti-hashas-kebabi/1108929 2. T.C. Kültür ve Turizm Bakanlığı. “Urfa Haşhaş Kebabı.” Türkiye Kültür Portalı. Erişim 2 Mayıs 2025.https://www.kulturportali.gov.tr/turkiye/sanliurfa/neyenir/urfa-hashas-kebabi 3. Şanlıurfa Büyükşehir Belediyesi. “Haşhaş Kebabı.” Erişim 2 Mayıs 2025.https://www.sanliurfa.bel.tr/icerik/123/63/hashas-kebabi