Antep Butter Bulgur Balls Protected Geographical Indication

Monday, July 18, 2022

No: 791 – Protected Geographical Indication (PGI)

GAZİANTEP BUTTER BULGUR BALLS / ANTEP BUTTER BULGUR BALLS

Registrant

GAZİANTEP DEVELOPMENT FOUNDATION

This geographical indication was registered on 01.07.2021 to be protected as of 07.07.2020 within the scope of the Industrial Property Law No. 6769.

Registration Number : 791

Registration Date : 01.07.2021

Application Number : C2020/174

Application Date : 07.07.2020

Name of Geographical Indication : Gaziantep Butter Bulgur Balls / Antep Butter Bulgur Balls

Product / Product Group : Meatless Bulgur Balls / Food and Soups

Type of Geographical Indication : Protected Geographical Indication (PGI)

Registrant : Gaziantep Development Foundation

Address of Registrant : İncilipınar mah. 36004 cad. No:6 Sehitkamil GAZIANTEP

Geographical Boundary : Gaziantep province

Usage Format : The phrase Gaziantep Butter Bulgur Balls / Antep Butter Bulgur Balls 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 Butter Bulgur Balls / Antep Butter Bulgur Balls 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:

Gaziantep Butter Bulgur Balls / Antep Butter Bulgur Balls are meatless raw bulgur balls prepared by mixing and kneading fine bulgur, ghee or butter, red pepper flakes, red paprika paste and other ingredients.

Fine bulgur, one of the most important ingredients of Gaziantep cuisine, is the main ingredient of the dish. After the bulgur balls are kneaded, adding butter to the dish ensures that the product acquires its distinctive feature, and this step requires mastery skills.

Gaziantep Butter Bulgur Balls / Antep Butter Bulgur Balls are commonly produced and consumed in picnics which are called sahre in the region, special days and invitations,. The product has a reputation link with the geographical border.

Production Method:

Ingredients for Gaziantep Butter Bulgur Balls / Antep Butter Bulgur Balls (8-10 Servings):

3-4 large ripe tomatoes
3 cups of fine bulgur
4-5 tbsp ghee or butter
1 full tbsp paprika paste
1 full tbsp tomato paste
2 medium onions
4-5 cloves garlic
3-4 tbsp red pepper flakes
1 finely chopped green pepper (optional)
Half a bunch of finely chopped parsley (optional)
Olive Oil (optional)
Salt

Recipe:

Fine bulgur, tomato and paprika pastes, red pepper flakes, finely chopped onion and garlic, salt and optionally finely chopped green pepper are mixed on the tray where the meatballs will be kneaded. Peeled and finely chopped tomatoes are added slowly and the mixture is thoroughly kneaded for 25-30 minutes. When tomato is not in season, bulgur is softened by slightly moistening with hot water. Melted ghee or butter is added to the mixture after it reaches the desired consistency. It is kneaded for another 4-5 minutes. The bulgur balls, which are shaped by making lumps/squeezes, forming fingerprints, are served on plates. Finely chopped parsley can be added to the bottom of the plate as decoration, or on top or inside the bulgur balls. Optionally, some olive oil can be heated and drizzled over the stuffing before shaping the bulgur balls, to give the dish a shiny look.

Production, Processing and Other Operations to be Performed within the Geographical Boundary:

Gaziantep Butter Bulgur Balls / Antep Butter Bulgur Balls have a long history. The geographical boundary-specific production method requires mastery skills. Thus, all production stages of Gaziantep Butter Bulgur Balls / Antep Butter Bulgur Balls, which have a reputation link with the geographical border, must be carried out within the specified geographical limit.

Inspections:

Inspections are carried out under the coordination of Gaziantep Development Foundation, by a 5-person inspection authority to be formed by one expert each from the Gaziantep Development Foundation, Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Union of Chambers of Merchants and Craftsmen and Gaziantep University Gastronomy Department. Inspections are carried out regularly once a year, in case of complaints or whenever deems necessary.

The audit criteria are given below:

Properness of the materials used
Compliance with the production method
The suitability of the final product's appearance
Appropriateness of using the phrase Gaziantep Butter Bulgur Balls / Antep Butter Bulgur Balls and the logo of the geographical indication sign

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.