Antep Alaca Soup Protected Geographical Indication
Monday, July 18, 2022
No: 781 – Protected Geographical Indication (PGI)
GAZİANTEP ALACA SOUP / ANTEP ALACA SOUP
Registrant
GAZİANTEP DEVELOPMENT FOUNDATION
This geographical indication was registered on 09.06.2021 to be protected as of 26.06.2020 within the scope of the Industrial Property Law No. 6769.
Registration Number : 781
Registration Date : 09.06.2021
Application Number : C2020/145
Application Date : 26.06.2020
Name of Geographical Indication : Gaziantep Alaca Soup / Antep Alaca Soup
Product / Product Group : Soup / Food and Soups
Type of Geographical Indication : Protected Geographical Indication (PGI)
Registrant : Gaziantep Development Foundation
Address of Registrant : İncilipınar Mah. 36004. Cad. No:4 Sehitkamil / GAZIANTEP
Geographical Boundary : Gaziantep province
Usage Format : The phrase Gaziantep Alaca Soup / Antep Alaca Soup and the geographical indication
emblem are placed on the product itself or on its packaging. When it cannot be used
on the product itself or on its packaging, the phrase Gaziantep Alaca Soup / Antep
Alaca Soup and the geographical indication emblem are kept in the business in such
a way that it can be easily seen.
Product Description and Distinguishing Features:
The main ingredients of Gaziantep Alaca Soup / Antep Alaca Soup are Coarsely ground wheat, chickpeas and lentils, dried peppers and tarragon. It is served by pouring hot oil with dried mint upon request. It is consumed heavily especially in winter.
The history of Gaziantep Alaca Soup / Antep Alaca Soup dates back to the Hittite period. It has an important place in Gaziantep's culinary culture. The use of tarragon (Artemisia dracunculus) leaves in its production, selection and preparation of other materials includes methods specific to Gaziantep. All of the production stages require mastery skills. Thus, Gaziantep Alaca Soup / Antep Alaca Soup has a reputation link with the geographical border.
Production Method:
Ingredients for 4-6 servings of Gaziantep Alaca Soup / Antep Alaca Soup
200 ml coarsely ground wheat (ashura wheat)
100 ml husky black gram
100 ml chickpeas
3-4 medium onions
3-4 dried red pepper
100 ml olive oil / ghee / butter / sunflower seed oil
10-15 g dried tarragon
1 tablespoon red pepper flakes
15-20 g salt
2-2,5 L water
1 tablespoon dried mint (optional)
Coarsely ground wheat is obtained from soft wheat grown in Gaziantep. When soaked in water, it swells at a rate of 1/5 and is easily crushed in the mouth when cooked. It is important that black grams are grown in the continental-Mediterranean climate zone and red alluvial soil. Chickpeas should be of medium size grown in the same climate zone and soil type, while tarragon should be dried in the shade and have a light green in color.
Recipe:
After soaking the chickpeas and coarsely ground wheat in water the night before, they are boiled for 15 minutes in 5-6 glasses of water in a steel pot and let sit for at least six hours. After the resting process, the water is strained. Water is added to the pot in such a way that it covers the meat and chickpeas by 4 cm and cooking is continued until the chickpeas become soft.
Lentils are cooked in a separate pot with 1-1.5 glasses of water for 25 minutes. Optionally, chickpeas and coarsely ground wheat can be cooked together.
When the coarsely ground wheat and chickpeas are close to cooking, the onions are chopped into thin lengths and added to the pot with the cooked lentils. Dried and crushed red peppers are added to the pot by lowering the heat. Fresh red pepper can also be added, preferably and according to the season. Approximately 2-2,5 lt of water is added to the pot and left to cook for 10 minutes. Afterwards, dried tarragon, red pepper flakes and salt are added to the soup and all the ingredients are cooked together on low heat for 20-25 minutes. When the onions are cooked, it means the soup has thickened.
Gaziantep Alaca Soup / Antep Alaca Soup is ready to be served after heated olive oil / ghee / butter / sunflower seed oil is heated in a separate pan, optionally with dried mint, and drizzled over the soup.
Production, Processing and Other Operations to be Performed within the Geographical Boundary:
Gaziantep Alaca Soup / Antep Alaca Soup has a long history and has an important place in Gaziantep's culinary culture. The production method unique to Gaziantep requires mastery skills. In addition, coarsely ground wheat to be used in production is obtained from soft wheat grown in Gaziantep. Thus, all production stages of Gaziantep Alaca Soup / Antep Alaca Soup are carried out within the specified geographical border.
Inspection:
The supervisory authority, under the coordination of Gaziantep Development Foundation, consists of a total of 4 people, one expert member each from Gaziantep Development Foundation, Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Chamber of Merchants and Craftsmen, and Gaziantep University Gastronomy Department. Inspections are carried out regularly once a year, upon complaint or when it deems necessary..
The criteria for the audit are given below.
- Properness of materials used in production.
- Compliance with the production method.
- Properness of the appearance and presentation of the product.
- The appropriateness of the use of the phrase Gaziantep Alaca Soup / Antep Alaca Soup and the logo of the geographical indication.
The supervisory authority may benefit from or purchase services of public or private institutions, or natural or private entities in charge, during the execution of the inspection. The registrant carries out the legal processes for the protection of rights.
Original text from ci.gov.tr.
