The jugs used for testi kebab are made in Avanos. Based on its geographical indication record, here is the clay, craft and history behind Avanos pottery.
Earthenware plays a big part in Cappadocian cooking. The registration of Nevşehir Testi Kebab states that the kebab is cooked in jugs made in Avanos. Behind those jugs is a long pottery tradition: Avanos Pottery (Avanos Çömleği) was registered as a designation of origin on 25 December 2017 under number 293.
Where the clay comes from
According to the registration document, the soils used for pottery in Avanos come from the old beds of the Kızılırmak river and the surrounding hills. The mineral hematite in the clay gives the red colour; depending on how much hematite it contains, the colour ranges from pale yellow to light and dark red.
How it is made
- Different soils are mixed according to the piece being made; this is called blending (harmanlama).
- The soil is crushed, sieved and mixed with water, a step known locally as "drawing the mud".
- After resting for a day, the clay is shaped on a wheel called a "çıkrık".
- The final stage is firing, with kiln temperatures between 750 and 950 degrees.
A deep-rooted tradition
The document notes that pottery making in Nevşehir has continued since the Neolithic Age. Excavations at Topaklı Höyük, in the Topaklı township of Avanos, found ceramic pieces in 24 building layers ranging from the Bronze Age to the Byzantine period.
Although "çömlek" usually refers to earthenware pots, under the geographical indication it covers every kind of product made from clay, including the testi (jug) and the güveç (casserole).
Clay-pot dishes on the Harman Yeri menu
The Harman Yeri menu includes Testi Kebab and Beef in Clay Pot (Güveçte Et).
Sources
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