Antep Squash Dish Protected Geographical Indication
Monday, July 18, 2022
No: 779 – Protected Geographical Indication (PGI)
GAZİANTEP SQUASH DISH / ANTEP SQUASH DISH
Registrant
GAZİANTEP METROPOLITAN MUNICIPALITY
This geographical indication was registered on 03.06.2021 to be protected as of 07.07.2020 within the scope of the Industrial Property Law No. 6769.
Registration Number : 779
Registration Date : 03.06.2021
Application Number : C2020/178
Application Date : 07.07.2020
Name of Geographical Indication : Gaziantep Squash Dish / Antep Squash Dish
Product / Product Group : Food / Food and Soups
Type of Geographical Indication : Protected Geographical Indication (PGI)
Registrant : Gaziantep Metropolitan Municipality
Address of Registrant : İncilipınar Mah. Sehit Yusuf Erin Cad. No:41 Sehitkâmil GAZIANTEP
Geographical Boundary : Gaziantep province
Usage Format : The phrase Gaziantep Squash Dish / Antep Squash Dish 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
Squash Dish / Antep Squash Dish 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 Squash Dish / Antep Squash Dish is a spicy and sour local dish made by cooking winter squash (Cucurbita mixta) or summer squash (Cucurbita pepo) together with meat and chickpeas.
Gaziantep Squash Dish / Antep Squash Dish dish belongs to the Antep cuisine culture and its history goes back to ancient times. In order for the squash to be cooked thoroughly so that it does not fall apart, lemon juice or sumac extract is added to the dish. This should be done just before the squash softens. This stage constitutes an important part of the production method of Gaziantep Squash Dish / Antep Squash Dish, which is produced by using winter or summer squash according to the season, requires mastery skills, and is specific to the geographical border. Thus, Gaziantep Squash Dish / Antep Squash Dish has a reputation link with the geographical border.
Production Method:
Ingredients for 5-6 servings of PRODUCT:
1,5 - 2 kg winter or summer squash
400 - 600 g meat or meat on the bone
100 - 150 g onion
30 - 50 g tomato paste
30 - 50 g paprika paste
3 - 6 cloves garlic
8 - 14 g lemon juice or sumac extract
Ingredients for the sauce:
30 - 75 g ghee or olive oil
8 - 10 g powdered red pepper
3 - 7 g black pepper
1 - 4 g dried mint
Gaziantep Squash Dish / Antep Squash Dish is made with zucchini in winter and pumpkin in summer. Meat is thoroughly washed, put in a pot, boiled and the foams on the surface are removed. Pre-soaked chickpeas are added and cooked until the meat and the chickpeas become soft. The squash is peeled, cored and cut into 2 - 4 cm pieces. Squash and chopped onions are added to the cooked meat and chickpeas. In another bowl, paprika paste, tomato paste and some broth of the dish are mixed until homogenized and added to the dish. Desired amount of salt is added and cooked with the lid covered until the squash begins to soften. When the squash softens, garlic and lemon juice or sumac extract are added and the cooking process is finished. Mint, black pepper and powdered red pepper are added to the heated oil, and this sauce is drizzled over the food and served.
Production, Processing and Other Transactions to be Performed within the Geographical Boundary:
Gaziantep Squash Dish / Antep Squash Dish has a long history and the production method, which requires mastery skills, has conditions specific to the geographical border. Thus, all production stages of Gaziantep Squash Dish / Antep Squash Dish, which has a reputation link with the geographical border, take place within the specified geographical limit.
Inspection:
Inspections are carried out under the coordination of Gaziantep Metropolitan Municipality, by a supervisory authority consisting of 3 experts each from Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Union of Chambers of Merchants and Craftsmen and Gaziantep Metropolitan Municipality. Inspections are carried out regularly once a year, and whenever necessary and in case of complaints.
The suitability of the materials used in the production of Gaziantep Squash Dish / Antep Squash Dish, conformity with the production method and the use of the phrase Gaziantep Squash Dish / Antep Squash Dish and the use of the geographical indication emblem are inspected by the supervisory authority.
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.
