Gaziantep Garlic Dish Protected Geographical Indication
Thursday, July 7, 2022
No: 591 – Protected Geographical Indication (PGI)
GAZİANTEP GARLIC DISH
Registrant
GAZİANTEP FELLOWSHIP ASSOCIATION
This geographical indication was registered on 15.11.2020 to be protected as of 15.05.2017 under the Industrial Property Law No. 6769.
Registration Number : 591
Registration Date : 15.11.2020
Application Number : C2017/042
Application Date : 15.05.2017
Name of Geographical Indication : Gaziantep Garlic Dish
Product / Product Group : Food / Food and Soups
Type of Geographical Indication : Protected Geographical Indication (PGI)
Registrant : Gaziantep Fellowship Association
Address of Registrant : İncilipınar Mah. Ali Fuat Cebesoy Bulvarı Doktorlar Sitesi C Blok Kat:3 No:302
Şehitkamil GAZİANTEP
Geographical Boundary : Gaziantep province
Usage Format : The phrase Gaziantep Garlic 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 Garlic 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:
It is known that Gaziantep Garlic Dish has been made widely in Gaziantep since the beginning of the 20th century.
Gaziantep Garlic Dish is a meat dish made by using local products. Within the region, the dish is also called "sarmısak dish" or "samsak dish". The most important distinguishing feature is the garlic used. The cloves of the garlic used in the preparation of the dish should be juicy and the garlic flavor should not be too sharp yet. Also, the middle of the garlic should not be lignified. Thus, the garlic dish can only be cooked for a very short period of time, 3-5 weeks.
Production Method:
Gaziantep Garlic Dish Ingredient List:
2,5 kg fresh garlic
500 g mutton on the bone
140 g chickpeas
1 pcs egg
600 g condensed yoghurt
1 teaspoon olive oil
1 tablespoon ghee
1 tablespoon safflower
5 g black pepper
Enough salt and water
Recipe:
In the production of Gaziantep Garlic Dish, garlic that is produced in Gaziantep or Nizip which is not very strong in taste and smell is used. The diameter of the heads of these garlics is 4-5 cm. The cloves of the garlic to be used should be juicy and the garlic flavor should not be too sharp yet.
In the production of the dish, the meat of the "hallik" or "karaman" sheep, which is a local sheep breed raised in Gaziantep; ghee obtained from the milk of animals raised in the mountains where the roads connecting Yavuzeli and Araban districts and Adana and Kahramanmaraş provinces to Gaziantep pass, and small-sized chickpeas produced within the region are used.
The mutton is boiled with 6-7 glasses of water and the foam on the surface is removed. The meat is cooked by adding chickpeas soaked overnight and enough salt. In the meantime, the garlics are peeled. The root tassels on the head are carved and discarded. If the middle of the garlic has become too hard for this dish, this hard woody part is pulled out from the stem. In a separate pot, the garlic is kept in cold water for a while in order to get rid of its bitterness. Then the garlic is added to the cooked chickpeas and meat. Garlic can also be boiled in a separate pot and added to the meal.
An egg is added into the condensed yoghurt. With the addition of 1 teaspoon of olive oil and a small amount of water, it is cooked over low heat, stirring constantly, until the yoghurt comes to a boil. In the meantime, 2-3 scoops of water are taken from the broth of the meat and garlic that are being cooked and mixed into the yoghurt, in order to thin its consistency.
After the chickpeas, meat and garlic come to a boil, cooked yoghurt is added to it. It is taken from the heat after it comes to a boil for 1-2 more times.
Heated ghee with safflower and black pepper is drizzled over the dish. Gaziantep Garlic Dish is served hot.
Production, Processing and Other Operations to be Performed within the Geographical Boundary:
Gaziantep Garlic Dish is a special product that has been identified with the region, known for many years and reached present day with the cultural accumulation of the region. Since its production requires mastery skills, all of the production stages should be carried out in Gaziantep.
Inspection:
The supervisory authority to be formed under the coordination of Gaziantep Fellowship Association, will consist of one representative each from Gaziantep Fellowship Association, Gaziantep Chamber of Commerce, Gaziantep University Faculty of Fine Arts, Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Gastronomy and Tourism Association (GASTURDER), Chamber of Gaziantep Restaurants, Kebab Shops, Pastry Shops, Pastry Shops and Baklava Shops.
Inspections are carried out once a year during the growing season of fresh garlic (spring and beginning of summer). In case of a complaint, an audit is carried out within 15 days from the date of complaint.
The supervisory authority checks the compliance of the the production stages and materials used in the preparation of the dish, according to the registration document in the inspections will be made regarding Gaziantep Garlic Dish.
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.
