Kebab
Urfa haşhaş kebabı
Origin: Şanlıurfa, Southeastern Anatolia
Şanlıurfa kebab of hand-minced İvesi lamb seasoned only with salt, grilled over charcoal and served with onion, pepper and lavash.
Urfa haşhaş kebabı is lamb minced by hand with a zırh, a large half-moon knife worked with both hands. Under the geographical indication, the meat comes from the boşluk cut of male İvesi lambs raised in Şanlıurfa. Nothing is added except 1 to 2 percent salt. The mince is chilled, then portioned at 75 to 80 g per skewer. Each portion is shaped into an egg in the palm and pressed along a square iron skewer to 10 to 12 cm. It grills over charcoal and is turned often so the meat holds together.
The Şanlıurfa Chamber of Commerce and Industry registered the name as a geographical indication in 2017. The lambs must graze on the pastures of Karacadağ and the Harran Plain. One portion is three skewers, served with onion, parsley, roasted pepper, tomato and lavash or sac bread.
Dietary notes: lamb seasoned only with salt, no chilli in the meat. The bread contains wheat (gluten).