Gaziantep Bulgur Salad Protected Geographical Indication
Friday, July 8, 2022
No: 731 – Protected Geographical Indication (PGI)
GAZİANTEP BULGUR SALAD / ANTEP BULGUR SALAD
Registrant
GAZİANTEP DEVELOPMENT FOUNDATION
This geographical indication was registered on 20.04.2021 to be protected as of 07.07.2020 within the scope of the Industrial Property Law No. 6769.
Registration Number : 731
Registration Date : 20.04.2021
Application Number : C2020/176
Application Date : 07.07.2020
Name of Geographical Indication : Gaziantep Bulgur Salad / Antep Bulgur Salad
Product / Product Group : Food / Food and Soups
Type of Geographical Indication : Protected Geographical Indication (PGI)
Registrant : Gaziantep Development Foundation
Address of Registrant : İncilipınar Mah. 36004 Nolu Cad. No: 6 Şehitkâmil GAZİANTEP
Geographical Boundary : Gaziantep province
Usage Format : The phrase Gaziantep Bulgur Salad / Antep Bulgur Salad 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
Bulgur Salad / Antep Bulgur Salad 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 Bulgur Salad / Antep Bulgur Salad is a local dish obtained by kneading vegetables such as bulgur, tomatoes, onions, garlic, tomato paste and some spices in a tray. It can be produced with or without ground meat.
Gaziantep Bulgur Salad / Antep Bulgur Salad, belonging to Gaziantep cuisine, which has a long history and requires mastery skills, is unique to the geographical border. Thus, there is a reputation link with the geographical border.
Production Method:
Ingredients for 5-6 serving of PRODUCT:
300 - 350 g coarse bulgur
85 - 100 g ghee / 70 - 200 ml olive oil / 250 - 300 g tail fat / 250 - 300 g high-fat ground meat
1 pcs medium onion
1 small garlic
1 tablespoon tomato paste
1 tablespoon paprika paste
1 tablespoon red pepper flakes
5 g black pepper
Optional salt, lemon juice or pomegranate syrup
The Gaziantep Bulgur Salad / Antep Bulgur Salad can be produced in two ways, with meat or without meat. For the one with meat, provided that all other ingredients are the same, 250 - 300 g high-fat ground meat is used instead of ghee, olive oil or lard.
Onion and garlic are finely chopped. Optionally, bulgur can be softened by soaking it with half a glass of water in a bowl before preparing the mortar. Bulgur, ghee (olive oil / tail fat / high-fat ground meat), tomato paste, paprika paste, red pepper flakes, black pepper and salt are mixed together in a tray and kneaded for 15-20 minutes without using water, so that the bulgur soaks with tomato and tomato paste. It is served immediately after the kneading process is completed. Gaziantep Bulgur Salad / Antep Bulgur Salad is consumed locally with a spoon. It can also be served by putting it in a fresh vine leaf prepared with the brine method known as “soldurma” in the region.
Production, Processing and Other Transactions to be Performed within the Geographical Boundary:
Gaziantep Bulgur Salad / Antep Bulgur Salad 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 Bulgur Salad / Antep Bulgur Salad, 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 Development Foundation and with the participation of at least three institution representatives, and at least one expert each from Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Union of Chambers of Merchants and Craftsmen, Gaziantep University and Gaziantep Development Foundation. Inspections are carried out regularly once a year, whenever deemed necessary and upon complaint.
The suitability of the materials used in the production of Gaziantep Bulgur Salad / Antep Bulgur Salad, conformity with the production method and the use of the phrase Gaziantep Bulgur Salad / Antep Bulgur Salad 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.
