Antep Siveydiz Protected Geographical Indication
Tuesday, July 5, 2022
No: 331 – Protected Geographical Indication (PGI)
ANTEP ŞİVEYDİZ
Registrant
GAZİANTEP METROPOLITAN MUNICIPALITY
This geographical indication was registered on 15.03.2018 to be protected as of 29.09.2015 under the Industrial Property Law No. 6769.
Registration Number : 331
Registration Date : 15.03.2018
Application Number : C2015/041
Application Date : 29.09.2015
Name of Geographical Indication : Antep Şiveydiz
Name of Product : Şiveydiz
Type of Geographical Indication : Protected Geographical Indication (PGI)
Applicant : Gaziantep Metropolitan Municipality
Address of Applicant : İncili Pınar Mah. 4.Cad. 27090 Şehitkâmil GAZIANTEP
Geographical Boundary : Gaziantep geographical boundaries
Usage Format : Branding
Product Description and Distinguishing Features:
Gaziantep cuisine has enriched as a result of its location on the historical Silk Road, having hosted many civilizations throughout history, and trying to use what was available in times of famine. Antep Şiveydiz, which is made using fresh garlic, scallions, meat, chickpeas and condensed yoghurt, is one of the most famous vegetable dishes with yoghurt in Antep cuisine.
Ingredients used in the making of Antep Şiveydiz:
Scallions: Scallions to be used in the production of Şiveydiz should be plump and thick. The white part of the scallion (after it is peeled and head part is removed) is used, and the green part is separated.
Fresh Garlic: Fresh garlic to be used in the production of Şiveydiz should be plump and thick. The husks and head of the garlic are removed. (In Antep Şiveydiz, the white part of the garlic is used, the green part is separated).
Large Diced or on the bone Mutton: The meat to be used is mutton, optionally diced or on the bone. The meat to be used must comply with the Turkish Food Codex Meat and Meat Products Communiqué.
Chickpeas: There should be no foreign, shriveled or moldy grains in it.
Egg: Must be fresh, should not be rancid or cracked.
Condensed Yoghurt: It should be fresh and not sour.
Ghee or Olive Oil: Ghee butter is obtained by melting butter and removing the water accumulated on it. Optionally, olive oil or ghee can be used to pour on of the Antep Şiveydiz.
Mint: It should be in accordance with the Turkish Food Codex Spices Communiqué.
Black Pepper: It should be in accordance with the Turkish Food Codex Spices Communiqué.
Production Method:
For 5-6 servings of Antep Şiveydiz:
Scallions: 1,6-2 kg (After peeling 500-600g)
Fresh Garlic: 1,6-2kg (After peeling 500-600g)
Chickpeas: 55-75g
Diced mutton: 500-600 g
Condensed Yoghurt: 900-1000 g
Oil (ghee or olive oil): 50-60 g
Dried Mint: 5-6 g
Egg: 1 pcs
Black Pepper: 2-3 g
Salt: 10-15 g
Chickpeas are sorted and soaked in warm water the night before (6-8 hours). The meat is washed and put in a pot with enough water to cover it. When it starts to boil, the foams formed on the water are collected in a colander without being mixed into the broth. If the foam has mixed, it should be filtered through a clean cloth or a fine strainer. Otherwise, a the appearence of the dish becomes blurry, since it is made with yoghurt. Chickpeas and salt are added to the meat. Meat and chickpeas are cooked until soft (1.5-2 hours). Scallions and fresh garlic are cleaned. The white parts are chopped up to the green parts, about 3 cm long. After the meat is cooked, chopped scallions and fresh garlic are added to the pot. After this process, the dish is left to cook on low hear until the scallions and fresh garlic soften.
Yoghurt is whisked with the egg (yolk and white together) until smooth. It is heated over low heat, by stirring constantly in the same direction. While the yoghurt is being heated, the cooking water of the dish is added into it slowly. When it gets hot and starts to bubble, it is added to the dish while stirring. Continuing to stir, it is brought to a boil and the heat is turned off. Ghee or olive oil is heated in a small pan and mint is added in it. The mint should color the oil green but not burn. The mint oil is drizzled over the dish, black pepper is added and served.
Production, Processing and Other Operations to be Performed within the Geographical Boundary:
Antep Şiveydiz is a special product that has been identified with the region, known for many years and reached the present day with the cultural accumulation of the region, and is famous for its long and laborsome production and the fact that every stage of its preparation requires mastery.
Inspection:
In accordance with the provisions of the Decree Law No. 555, the inspection of the Antep Şiveydiz dish is supervised under the coordination of the Gaziantep Metropolitan Municipality Police Department Representative, by a 3-person supervisory board consisting of the Gaziantep Provincial Directorate of Food, Agriculture and Livestock Representative, and Gaziantep Chambers of Merchants and Craftsmen Representative..
Duties of the Supervisory Authority:
To annually audit the content of the above-mentioned ingredients, the preparation, cooking and serving of the şiveydiz products produced by companies using the name "Antep Şiveydiz" once a year; to take legal action against those who use it unfairly and against the rules, and carry out inspections whenever deems necessary or upon complaint. Audit reports are sent by Gaziantep Metropolitan Municipality to the Turkish Patent and Trademark Office within the timeframes stipulated in the relevant legislation.
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.
