Antep Freekeh Pilaf Protected Geographical Indication
Friday, July 8, 2022
No: 728 – Protected Geographical Indication
GAZİANTEP / ANTEP FREEKEH PILAF
Registrant
GAZİANTEP DEVELOPMENT FOUNDATION
This geographical indication was registered on 19.04.2021 to be protected as of 02.07.2020 within the scope of the Industrial Property Law No. 6769.
Registration Number : 728
Registration Date : 19.04.2021
Application Number : C2020/168
Application Date : 02.07.2020
Name of Geographical Indication : Gaziantep / Antep Freekeh Pilaf
Product / Product Group : Pilaf / Food and Soups
Type of Geographical Indication : Protected Geographical Indication (PGI)
Registrant : Gaziantep Development Foundation
Address of Registrant : İncilipınar Mah. 36004. Cad. No:4 Şehitkâmil / GAZİANTEP
Geographical Boundary : Gaziantep province
Usage Format : The phrase Gaziantep / Antep Freekeh Pilaf and the name of 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 / Antep Freekeh Pilaf
and the emblem of the geographical indication emblem are kept in the business in
such a way that it can be easily seen.
Product Description and Distinguishing Features:
In the production of Gaziantep / Antep Freekeh Pilaf, Antep Freekeh registered with the number 244, and Antep Bulgur registered with the number 289 as geographical indications, which are produced in the same geographical border are used. It is produced by two different methods specific to the geographical border. In addition, optionally, boiled meat can be used to cover the dish.
Gaziantep / Antep Freekeh Pilaf is one of the most well-known dishes of Gaziantep cuisine, which has been accepted in the UNESCO Creative Cities network. This pilaf, which was previously made at home and on special occasions, has become widespread over time. Gaziantep / Antep Freekeh Pilaf, which has a long history and requires mastery skills, has a reputation link with the geographical border.
Production Method:
Gaziantep / Antep Freekeh Pilaf has 2 different production methods.
Production Method 1:
Ingredients for 4-6 servings of Gaziantep / Antep Freekeh Pilaf:
300 g Antep Freekeh
150 g coarse Antep Bulgur
Salt (desired amount)
10-15 g black pepper
3-4 tablespoon ghee/butter/olive oil
60 g boiled chickpeas (optional)
1 pcs paprika (optional/seasonal)
Recipe:
3 cups of hot water is added in a pot. Freekeh, which has been pre-sorted, washed and drained, is added to it. It is let to boil for 10-15 minutes. Washed and drained bulgur is added and mixed. 2 more glasses of hot water is added. Optionally, boiled chickpeas and largely chopped paprika are added. The total water level is adjusted to cover all materials by two fingers. Salt is added, the lid of the pot is closed, and the dish is cooked for 15-20 minutes on low heat until it thickens.
In a separate pan, the butter is melted and drizzled over the rice. It is sprinkled with black pepper and mixed with the dish. After letting it sit for 5-10 minutes, it is served.
Production Method 2:
Ingredients for 4-6 servings of Gaziantep / Antep Freekeh Pilaf:
300 g Antep Freekeh
150 g coarse Antep Bulgur
300-400 g diced meat/ground meat/chicken/turkey
1 pcs medium onion
Salt (desired amount)
10-15 g black pepper
4-5 tablespoon ghee/butter/olive oil
1 tablespoon tomato or paprika paste
60 gr boiled chickpeas (optional)
1 pcs paprika (optional/seasonal)
Recipe:
The meat is roasted with 2 tablespoons of oil. When the meat is browned, pre-chopped onions are added. When the onions turn pink, tomato paste, optionally paprika and boiled chickpeas are added. It is boiled with 4 glasses of hot water for 40-45 minutes. Washed and drained freekeh is added to it. After cooking for 10 minutes, pre-washed and drained bulgur is added. 2 more glasses of hot water is then added. The total water level should be adjusted so that it covers all the materials by two fingers. After adding salt, the lid is covered and cooked on low heat for 20-25 minutes until it reaches the desired consistency.
Melted butter is poured over the dish, sprinkled with black pepper and mixed. After resting for 5-10 minutes, it is served hot.
Gaziantep / Antep Freekeh Pilaf is made with or without meat as stated above. When it is made without meat, it can be served as Gaziantep / Antep Covered Firik Pilaf by covering a boiled piece of meat on it.
Production, Processing and Other Operations to be Performed within the Geographical Boundary:
Gaziantep / Antep Freekeh Pilaf has a long history and requires a geographical border-specific production method and mastery skills. In its production; Antep Freekeh registered with the number 244, and Antep Bulgur registered with the number 289, which are produced in the same geographical border are used. Thus, all production stages must be carried out within the specified geographical border.
Inspection:
Inspections are carried out under the coordination of Gaziantep Development Foundation and with a supervisory authority consisting of a total of 5 people, one each from 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. It is carried out regularly once a year. A separate audit can be carried out upon complaint or when deemed necessary.
The audit criteria are as follows.
- Properness of materials used in production.
- Compliance with the production method.
- Properness of the appearance of the product.
- Appropriateness of the use of the phrase Gaziantep / Antep Freekeh Pilaf and the emblem 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.
