Antep Katmer Protected Geographical Indication

Tuesday, July 5, 2022

No: 264 – Protected Geographical Indication (PGI)

ANTEP KATMER

Registrant

FOUNDATION FOR DEVELOPMENT OF GAZİANTEP

This geographical indication was registered on 07.12.2017 to be protected as of 23.01.2015 within the scope of the Decree Law No. 555 on the Protection of Geographical Indications, pursuant to the Temporary Article 1 of the Industrial Property Law No. 6769.

Registration Number : 264

Registration Date : 07.12.2017

Application Date : 23.01.2015

Application Number : C2015/010

Name of Geograpical Indication : Antep Katmer

Name of the Product : Katmer

Type of Geographical Indication : Protected Geographical Indication (PGI)

Registrant : Gaziantep Development Foundation

Address of Registrant : İncilipınar Mah. Şehit Mehmet Öter Cad. No:6 Şehitkâmil GAZIANTEP

Geographical Border : Gaziantep province

Usage Format : The logo with the geographical indication phrase is located on the product
packaging.

Product Description and Distinguishing Features:

Antep Katmer, which is one of the important elements of Gaziantep cuisine, is mentioned in the Dede Korkut stories, many of which take place in East and Southeast Anatolia. The way of production and knowledge of mastery originating from this region spread to other regions over time.

Antep Katmer is consumed in Gaziantep on special days and for breakfasts. It is also sent to the bride's house and also to the families of the bride and groom by the groomsman the next morning of the wedding.

Antep Katmer is a dessert prepared in a square shape. The dough of Antep Katmer is prepared in advance and rested in the refrigerator. The next day, the dough is rolled out and folded in the form of a square envelope with the stuffing inside, then cooked and served. It contains Antep Pistachio, which is a registered geographical indication with the application date of 18.09.1997 and registration number 27, sugar, cream and oil. It is only made as dessert. After cooking, sweeteners such as syrup, consistence, etc. are not poured onto or it is not dipped in a sherbet container. The sweetness of Antep Katmer is due to the the sugar melting and spreading in the product while being cooked. In addition, the Antep Pistachio is an ingredient that gives the product a distinctive feature in terms of taste, smell and appearance. Only wheat flour is used in the dough of the product.

Production Method:

For the dough of Antep Katmer, 1 kg of wheat flour, 550 ml of chlorine-free water and 20 g of salt are mixed and kneaded in a bowl. 160 to 180 g dough balls are prepared and the upper part of the dough is oiled with vegetable oil -which will not give off its smell when cooked- and kept in the refrigerator for 8 to 10 hours. Firstly, it is flattened by hand on the counter which is oiled with vegetable oil, and rolled out with a roller to 25-30 cm. It is then stretched and swung by hand, to form a circle with an average diameter of 140 cm. The excess edges are cut and an average of 100-110 g dough is used. In this dough; 70-90 g of Pistachio, 15-20 g of ghee (butter containing 99.9% of milk fat), 60-80 g of beet sugar, about 130-150 g sahan cream (cream, which is formed on the top layer of the milk during boiling and cooling) is added. The dough is prepared by folding it in the form of a square envelope in 20x20 to 25x25 cm dimensions. Bake in a preheated oven at 200 °C for about 7-8 minutes until golden brown. After it is taken out of the oven, it is lightly oiled with vegetable oil, which will not give off its smell, if desired. As to make the service easier, Antep Katmer can be cut into square or shuttle-shaped pieces with a side length of 3-5 cm and served or packaged. The weight before cooking is approximately 450 (+-50) g, and the weight after cooking is 400 (+-30) g.

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

Antep Katmer has been produced in Gaziantep since the 1400s. Antep Katmer, which is difficult to produce and requires mastery; thanks to the masters from Antep, it has reached the present day by being taught from father to son and from master to apprentice.

Inspection:

Antep Katmer is inspected by the supervisory authority established under the coordination of Gaziantep Chamber of Industry.

The supervisory authority is composed of at least 5 people; at least 2 people to be assigned by the committee group related to Antep Katmer - one of the inspection committee groups, formed by the Gaziantep Chamber of Industry-, 1 person to be assigned by the Chamber, 1 person to be assigned by Gaziantep Provincial Directorate of Agriculture and Forestry, and 1 person to be assigned by Gaziantep University. The personnel to be assigned by the chamber are only included in the supervisory authority for secretariat and organization.

Although the producers in the committee are members of the Chamber, they are independent persons who are determined by the election held every four years and are not chamber personnel. One person selected from among the members of the committee groups determined by the election held every four years takes place in the new supervisory authority.

The supervisory authority conducts an inspection at least once a year. If a complaint is received by the Gaziantep Chamber of Industry, inspection is carried out within 1 month from the notification of the complaint. During the inspections, the qualities of Antep Katmer specified in the registration certificate are checked.

If analysis is required about the product during the inspection, companies are directed to one of the nearest universities or a special food-related laboratory for analysis.,

Inspection and evaluation of complaints are carried out under the coordination of the Gaziantep Chamber of Industry General Secretariat.

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.