Antep Loquat Kebab Protected Geographical Indication
Wednesday, July 13, 2022
No: 743 – Protected Geographical Indication (PGI)
GAZIANTEP LOQUAT KEBAB / ANTEP LOQUAT KEBAB
Registrant
GAZIANTEP DEVELOPMENT FOUNDATION
This geographical indication was registered on 30.04.2021 to be protected as of 26.06.2020 within the scope of the Industrial Property Law No. 6769.
Registration Number : 743
Registration Date : 30.04.2021
Application Number : C2020/147
Application Date : 26.06.2020
Name of Geographical Indication : Gaziantep Loquat Kebab / Antep Loquat Kebab
Product / Product Group : Kebab / Food and soups
Type of Geographical Indication : Protected Geographical Indication (PGI)
Registrant : Gaziantep Development Foundation
Address of Registrant : Incilipinar Mah. 36004. Cad. No:6 Sehitkamil GAZIANTEP
Geographical Boundary : Gaziantep province
Usage Format : The phrase Gaziantep Loquat Kebab / Antep Loquat Kebab 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
Loquat Kebab / Antep Loquat Kebab 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 Distinctive Features:
Gaziantep Loquat Kebab / Antep Loquat Kebab is a local kebab meal prepared using loquat and medium-fat minced meat, usually obtained from the breast of the sheep and minced with a meat cleaver. It can be produced in two ways, by putting the loquat and minced meat together in a bottle and cooking it on the barbecue, or by cutting the fruit in half and removing the seeds, then placing a meatball between, and placing it on a tray (1 meatball between 2 loquats) and cooking it in the oven.
The minced meat used in the production of Gaziantep Loquat Kebab / Antep Loquat Kebab must be obtained from mutton. The loquat should have a thin skin and sour taste.
Gaziantep Loquat Kebab / Antep Loquat Kebab has been produced and consumed for many years in the Gaziantep region from May to mid-June, when the loquat fruit grows.
Gaziantep Loquat Kebab / Antep Loquat Kebab has a long history. It has a production method specific to Gaziantep, which requires mastery skills, especially in terms of cooking the loquat fruit delicately without burning. Thus, there is a reputation link between the product and the geographical boundary.
Production Method:
Ingredients (4 – 6 servings)
750-800 g minced mutton for kebab
5 kg sour, large, fleshy and thin-skinned loquat fruit
1 teaspoon of black pepper
Salt
Gaziantep Loquat Kebab / Antep Loquat Kebab is cooked in two different ways.
On the barbecue:
The loquat fruits are rinsed. Each is cut into two from the head to the stem, and the seeds are removed with a sharp knife. A mixture of salt and black pepper is prepared on a plate and rubbed into the insides of the seed-free loquat fruits.
After adding salt and pepper to the minced meat and mixing them, walnut-sized minced meat balls are prepared. Loquat, minced meat ball and another loquat (1 minced meat ball between 2 loquats) are strung on thick, square skewers for kebab. In order to ensure that the meat is cooked to a nice consistency, a distance of 2-2.5 cm between the loquat fruits must be placed. In addition, the arrangement is made according to the length of the barbecue so that the loquat fruit coincides with the two ends of the skewers.
The kebab is cooked by spinning the skewers in the same direction over the fire. Since the loquat fruit tends to burn easily, the skewers should be spinned constantly.
Cooked Gaziantep Loquat Kebab / Antep Loquat Kebab is placed on a plate or between the Antep Nail Pita (Gaziantep Nail Pita, Antep Pita), registered with the geographical indication No: 223, and served after sprinkling the black pepper on it. Preferably, it is served with piyaz, made of onion and parsley, and roasted peppers and roasted tomatoes on the side.
In the oven:
The loquat fruits are rinsed. Each is cut into two from the head to the stem, and the seeds are removed with a sharp knife. A mixture of salt and black pepper is prepared on a plate and rubbed into the insides of the seed-free loquat fruits.
After adding salt and pepper to the minced meat and mixing them, walnut-sized minced meat balls are prepared. A distance of 2-2.5 cm is left between the loquat fruits split into two, and minced meat balls are placed between them. 1 minced meat ball is placed between 2 loquats horizontally on a flat-bottomed baking tray and 1 tea glass of water is poured on it. It is left to bake in an oven preheated to 180-200 °C for 45 minutes without opening the oven door. In the last five minutes of the cooking process, the oven door is opened. Cooked Gaziantep Loquat Kebab / Antep Loquat Kebab is served on a plate and preferably with piyaz made of spring onions and parsley, and roasted peppers and roasted tomatoes on the side.
Production, Processing and Other Transactions to be Performed within the Geographical Boundary:
Gaziantep Loquat Kebab / Antep Loquat Kebab has a long history. The production method specific to Gaziantep requires mastery skills. For this reason, all production stages of Gaziantep Loquat Kebab / Antep Loquat Kebab, which has a reputation with the geographical border, should be carried out within the specified geographical limit.
Inspection:
Inspections are carried out by a supervisory authority consisting of at least four people, under the coordination of Gaziantep Development Foundation and with the participation of one expert each from Gaziantep Development Foundation, Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Union of Chambers of Tradesmen and Craftsmen and Gaziantep University Gastronomy Department. Inspections are carried out regularly once a year, and always in case of complaints and deemed necessary.
The inspection authority checks the suitability of the material used in the production, the suitability of the production method, especially the preparation of the skewers, the cooking method and the way of serving, and the appropriateness of the use of the Gaziantep Loquat Kebab / Antep Loquat Kebab phrase, logo and the emblem of the merchandise mark.
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.
