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Kilis ekşili kebabı is a traditional dish specific to the province of Kilis, officially registered with a geographical indication. The dish is prepared by first baking meatballs made from lean minced lamb, then simmering them again in a special sauce composed of tail fat, small onions, tomato paste, pepper paste, grated tomato, pomegranate molasses, and spices. During service, the meatballs are served hot atop fried claw-shaped pide breads that have been moistened with the sauce, accompanied by

Arapgir tandır kebabı is a traditional kebab variety unique to the Arapgir district of Malatya and is officially registered with a geographical indication. It is prepared using carcass meat from yearling castrated goats raised in the natural environment of the Arapgir Sarıçiçek Pasture. After the ribs and shoulder bones are removed and the meat is salted, it is threaded onto long skewers and roasted for 3 to 5 hours in a tandır, a special oven heated by burning oak wood until it becomes embers.

İscehisar marble kebab is a registered dish closely associated with the district of İscehisar in the province of Afyonkarahisar and forms an important part of the region’s culinary culture. It is prepared by cooking minced beef and/or lamb, along with optional other meats, on a specialized heat-resistant marble slab. The cooking method using this marble distinguishes it from other kebab varieties and contributes to its distinctive flavor and even cooking. Traditionally served during guest recept

Bursa Döner Kebabı, Türkiye’nin Bursa iline özgü, et temelli ve odun kömürü ateşinde pişirilerek hazırlanan geleneksel bir kebap çeşididir. Küçükbaş ve büyükbaş hayvan etlerinden elde edilen yaprak et ve kıymanın belirli oranlarda bir araya getirilmesiyle üretilir. Tırnak pide üzerinde, kızgın tereyağı dökülerek servis edilen bu ürün, 19. yüzyılın ortalarına dayanan geçmişi ve Bursa’nın yerel mutfak kültürüyle kurduğu bağ nedeniyle 2022 yılında coğrafi işaret tescili almıştır. Hazırlanışı, sunum

Cevapi (Ćevapi), one of the dishes that define the gastronomic identity of the Balkan region, particularly Bosnian cuisine. This dish consists of small, cylindrical-shaped meatballs made from minced meat and grilled over charcoal. It holds a central role both in the daily diet of local populations and in regional tourism. Typically served inside a flatbread called lepina or lepinja, accompanied by garnishes such as onions, kajmak, or yogurt, Cevapi represents not only a grilled dish but also a d

Etli ekmek is a traditional dough dish unique to the Konya province of Türkiye. This dish, which has been part of Anatolian cuisine for centuries, is especially favored by the people of Konya for hosting guests. Etli ekmek is known to have been first prepared in the 1200s at the Raziye Hatun Hanı in the Kadınhanı district of Konya, and over time it became an inseparable part of the city’s cultural identity. In 1923, etli ekmek was officially registered at the Konya Kebapçılar Çarşısı, and it was

Bursa Döner Kebabı is a traditional kebab variety unique to Bursa province in Türkiye, made from meat and cooked over wood charcoal fire. It is produced by combining leaf meat and minced meat derived from small and large livestock in specific proportions. This dish is served on a tırnak pide, with hot butter poured over it, and was granted geographical indication status in 2022 due to its history dating back to the mid-19th century and its deep-rooted connection to Bursa’s local culinary culture

Kuyu Kebabı (Tandırı) is a traditional meat dish closely associated with the city of Denizli in Türkiye’s Aegean Region. Also known as “Kuyu tandırı,” this dish derives its name from its unique cooking method. Its defining characteristic is the prolonged cooking of meat in specially constructed pit ovens shaped like wells. In Denizli, lamb is predominantly used, and the meat is cooked in its natural state without any additional ingredients beyond salt. Kuyu kebabı is especially popular during fe

Malatya kâğıt kebabı, Türkiye’nin Malatya iline özgü ve mahreç işaretiyle tescillenmiş bir kebap türüdür. Kuzunun kaburga tarağı, ön kol ve gerdan kısımlarından elde edilen etlerin, eritilmiş kuyruk yağı ve kaya tuzu ile yağlı kâğıda sarılarak bakır kapta, meşe odunu közleriyle ısıtılmış taş fırında yaklaşık 12 saat pişirilmesiyle hazırlanır. Etin önce yüksek ısıda karamelize edilip sonrasında düşük ısıda pişirilmesi kebabın dışının iyi pişmesini, içinin ise sulu kalmasını sağlar. Ayırt Edici Öz

Arapgir tandır kebabı, Malatya’nın Arapgir ilçesine özgü, mahreç işareti tescilli geleneksel bir kebap türüdür. Üretiminde, Arapgir Sarıçiçek Yaylası’nda doğal ortamda yetiştirilen ve bir yaşında iğdiş edilmiş keçilerden elde edilen karkas et kullanılır. Et, kol ve kürek kemikleri çıkarıldıktan ve tuzlandıktan sonra uzun şişlere geçirilir, ardından meşe odunu yakılarak köz haline getirilen tandırda 3 ila 5 saat süreyle pişirilir. Pişirme sırasında etin yağı ve suyu tavada biriktirilir, ancak bu