Akçaabat Kebab(Akçaabat Köftesi)
regional
A grilled meatball from Akçaabat, Trabzon, known for its balance of meat and garlic.
Do not place the meatball on the grill until the grill is thoroughly heated; garlic should not overpower the meat.
- Region
- Trabzon · Black Sea
- Category
- Regional Dishes · Kebabs and Meat
- Taste
- fire-roastedwith garlic
- Season
- all year
- Occasion
- dinnershared table
- Service
- tradesman's eatery
Where to eat ↓4 Michelin matches
Table balance
Taste: spice
- Alongside
- Grilled pepper and tomato with sumac onion is the classic foil to the smoke of the fire.
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.
Shortcuts worth knowing
How to order
The same dish changes name from city to city. Asking about an unfamiliar name is the shortest route.
How to order
In spiced kebab the chili is mixed into the mince and cannot be dialled back later. Order it plain and ask for the chili on the side.
Common myth
The fat in kebab is not a sign of poor meat: tail fat is the traditional ratio that keeps mince from drying over fire.
Pick the good one
Look at the fire: kebab wants embers, not flame. Open flame chars the outside and leaves the inside raw.
Registrations and records
- Akçaabat Köftesi — Geographical indication · TÜRKPATENT
The Akçaabat style from Trabzon is registered, including the fat ratio of the beef mince and the grilling method.
verify the record
Where this dish is made best
No match verified by field assessment yet — we never invent scores; assessments will be added with field evidence.
Directory venues serving this cuisine
- 01 Adana Cadde Kebap · Bostancı — directory match
- 07 Midye — directory match
- 07 Simit Fırını — directory match
- 100. Yıl Lahmacun — directory match
- 100. Yıl Pide Kebap Salonu — directory match
- 1071 Aspava — directory match
An alphabetical directory based on each venue's own cuisine declaration; not an assessment. Data: © OpenStreetMap contributors.
From the Michelin selection
distinguished- Turk Fatih Tutak · İstanbul — two Michelin stars + Green Star
- Vino Locale · İzmir (Urla) — two Michelin stars
- Araf İstanbul · İstanbul — one Michelin star
- Kitchen by Osman Sezener · Muğla (Bodrum) — one Michelin star
Venues serving this cuisine, distinguished in the Michelin Guide 2026 selection. An external distinction; not a GustoScore assessment. Full selection
These are also easy to miss
- Flame or embers on the grill?
Meat cooks over embers, not flame. Flame chars the surface, leaves the inside raw and adds a sooty taste; embers give even heat. When dripping fat flares up, raise the grill or push the coals aside.