--- title: Kayseri Fırın Ağzı Kebabı slug: kayseri-firin-agzi-kebabi-2562f url: /detay/kayseri-firin-agzi-kebabi-2562f type: article language: English entity: primary: Kayseri Fırın Ağzı Kebabı type: article categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi tags: - Kayseri Fırın Ağzı Kebabı author: Elif Laçin created_at: 2025-10-26T19:58:22.430760+03:00 updated_at: 2025-11-17T13:00:27.748401+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/10/26/HUQt1RH1zKqgOmAzed3hhBkyL6wGnOVw.webp --- # Kayseri Fırın Ağzı Kebabı ## KURE Information Cards ![ksBfbhzCH5mqkjK6tjOHULSwgrRZwqC8.webp](https://cdn.t3pedia.org/media/uploads/2025/10/26/I68AabV5Ts7wm8MpbbbJBPZpnY2YIBBQ.webp) *Kayseri Fırın Ağzı Kebabı* | Field | Value | |-------|-------| | Registration Number(Text) | 1064 | | Registration Date(Text) | April 6, 2022 | | Applicant/Registrant(s) | Kayseri Chamber of Commerce | | Province(s) | Kayseri | | Product Category | Meals and Soups | | Type of Geographical Indication | Designation of Origin | ## Article Content [Kayseri Fırın Ağzı Kebabı](/en/detay/kayseri-firin-agzi-kebabi-d6d67/llms.txt) is a traditional kebab prepared by slow-cooking diced lamb and lamb chops mixed with tail fat, tomatoes, green peppers, garlic, and thyme in a stone oven. This dish, identified with the province of Kayseri, is protected as a *geographical indication* under the Industrial Property Law No. 6769 and was registered by the **Kayseri Chamber of Commerce** on **April 6, 2022**, as a *designation of origin*. ### **Distinctive Features** [Kayseri Fırın Ağzı Kebabı](/en/detay/kayseri-firin-agzi-kebabi-b8056/llms.txt) is cooked in the coolest part of the stone oven, near the oven mouth, for 3 to 3.5 hours. This slow-cooking method preserves the meat’s juices and aroma, resulting in a tender texture and rich flavor. The kebab is traditionally served with hot flatbread (*pide*). Production of this dish must take place within the boundaries of Kayseri province, as its reputation is directly linked to its geographical origin. ### **Production Method** Ingredients for a portion serving approximately eight people: - 1 kg boneless diced lamb - 1.6 kg lamb chops (with bone) - 200 g tail fat - 1.5–1.8 kg tomatoes - 1 kg green peppers - 0.5 kg garlic - 2.5–3 g thyme - 17–20 g salt ### **Preparation Steps** 150 g of tail fat is placed at the bottom of a copper tray. The diced lamb and lamb chops, pre-seasoned with thyme, are arranged on top. Peeled garlic cloves, sliced tomatoes, and halved green peppers are added in layers. Finally, 50 g of tail fat is spread over the top, and salt is sprinkled. The tray is covered with aluminum foil and placed in the cooler section of the stone oven, where it cooks slowly for 3–3.5 hours. ### **Inspection Process** Production and presentation of the product are inspected under the coordination of the **Kayseri Chamber of Commerce** by a three-member committee consisting of representatives from **Talas Municipality** and **Kayseri Metropolitan Municipality**. Inspections are conducted at least once a year, and additional inspections may occur when deemed necessary or upon complaint. During inspections, the appropriateness of ingredients, adherence to the production method, and proper use of the geographical indication and logo are verified. The registering institution is responsible for managing all legal procedures related to the product’s protection. ## Academic Sources and References 1. Türk Patent ve Marka Kurumu. "Kayseri Fırın Ağzı Kebabı." Coğrafi İşaretler Portalı. Accessed October 24, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/4783Türk Patent ve Marka Kurumu. Kayseri Fırın Ağzı Kebabı Coğrafi İşaret Sicil Belgesi (No: 1064). Accessed October 24, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/4372a9d2-35ee-4a1a-9984-1540d1fb8a0e.pdf