Antep Truffle Kebab Protected Geographical Indication
Monday, July 18, 2022
No: 758 – Protected Geographical Indication (PGI)
GAZİANTEP TRUFFLE KEBAB / ANTEP TRUFFLE KEBAB
Registrant
GAZİANTEP DEVELOPMENT FOUNDATION
This geographical indication was registered on 18.05.2021 to be protected as of 02.07.2020 within the scope of the Industrial Property Law No. 6769.
Registration Number : 758
Registration Date : 18.05.2021
Application Number : C2020/169
Application Date : 02.07.2020
Name of Geographical Indication : Gaziantep Truffle Kebab / Antep Truffle Kebab
Product / Product Group : Food / Food and Soups
Type of Geographical Indication : Protected Geographical Indication (PGI)
Registrant : Gaziantep Development Foundation
Address of Registrant : Incilipınar Mah. 36004. Cad. No:4 Sehitkamil GAZIANTEP
Geographical Boundary : Gaziantep province
Usage Format : The phrase Gaziantep / Antep Truffle 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 Truffle Kebab / Antep Truffle
Kebab and geographical indication emblem are kept in the business in such a way that
it can be easily seen.
Product Description and Distinguishing Features:
Gaziantep / Antep Truffle Kebab is made by arranging truffle mushrooms and medium or full-fat ground mutton or cubed meat together on skewers and cooking on the barbecue. Arrangement of the kebab skewers should be one mushroom and one piece of meat the size of a mushroom, one by one. Mushrooms should be at both ends of the skewer. Gaziantep / Antep Truffle Kebab is served on a serving plate or as a roll, or with lavash or geographical indication registered Antep Indented Pita / Gaziantep Indented Pita / Antep Pita with the number 223.
In the production of Gaziantep / Antep Truffle Kebab, truffle mushrooms, which grow spontaneously in spring and are also known as yeryaran, domalan and tumalan in different regions, are used. In soils with terra rossa type soil structure, the cheetah fungus known as terphesia bouderi chatin cistacaeae, which grows spontaneously at a depth of 5-10 cm from the soil surface, generally between March and June, grows widely in oak lands where animals graze. Since Truffle mushroom grows spontaneously during the season, Gaziantep / Antep Truffle Kebab produced from this mushroom can only be made between March and June.
Gaziantep / Antep Truffle Kebab, which has a long history, has an important place in the culinary culture of Gaziantep, which is included in the UNESCO Creative Cities Network. Its production requires mastery skills, thus, it has a reputation link with the geographical border.
Production:
Ingredients for 4-5 servings of Gaziantep / Antep Truffle Kebab:
1 kg medium/full-fat (zırh) ground meat (salted) or cubed meat
1 kg truffle mushroom
Optional black pepper
Recipe:
The truffle mushrooms, which are sorted and cleaned thoroughly and peeled in the form of a very thin membrane, are chopped in walnut size according to their natural shapes. The truffles, which have a hard and sensitive structure, are pierced one by one with a thin funnel-shaped drilling apparatus used within the region or a thin barbecue skewer, by slowly turning them in the same direction so that the skewer is attached. Otherwise, the truffle will crack and cannot be lined up. Cubed or minced meat, which is usually obtained from the breast part of the sheep, is kneaded well. On barbecue skewers, a mushroom and then a piece of minced meat squeezed in the same size or cubed meat are arranged one by one. Considering the size of the barbecue, it is ensured that the skewers has truffles on both ends. When the flare of the barbecue is completely gone, the kebab skewers are placed on the barbecue and cooked by rotating in the same direction. Cooked Gaziantep / Antep Truffle Kebab is served on a serving plate or as a roll, or with lavash or geographical indication registered Antep Indented Pita / Gaziantep Indented Pita / Antep Pita with the number 223. Optionally it is sprinkled with black pepper. When serving Gaziantep / Antep Truffle Kebab, it is usually accompanied by parsley salad with fresh onions and ayran.
Production, Processing and Other Operations to be Performed within the Geographical Boundary:
Gaziantep / Antep Truffle Kebab has a long history and the production method specific to the geographical border requires mastery skills. Thus, all of the production stages of Gaziantep / Antep Truffle Kebab, which has a reputation link with the province of Gaziantep, are carried out at the geographical border.
Inspection:
Inspections are carried out under the coordination of Gaziantep Development Foundation and by 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 one expert member from Gaziantep University Gastronomy Department. It is done once a year between February and July, whenever needed and in case of complaints.
Audit criteria are given below.
- The properness of the materials used in production, especially the truffles.
- Compliance with the production method.
- The properness of the appearance and presentation of the product.
- Appropriateness of the use of Gaziantep / Antep Truffle Kebab phrase, logo and geographical indication emblem.
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.
