Gaziantep Garlic Kebab Protected Geographical Indication
Thursday, July 7, 2022
No: 592 – Protected Geographical Indication (PGI)
GAZİANTEP GARLIC KEBAB
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 : 592
Registration Date : 15.11.2020
Application Number : C2017/043
Application Date : 15.05.2017
Name of Geographical Indication : Gaziantep Garlic Kebab
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 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 Garlic Kebab and the
geographical indication emblem of origin 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 Kebab has been made widely in Gaziantep since the beginning of the 20th century.
Gaziantep Garlic Kebab is a meat dish produced by using local products. Within the region, the dish is also called "samırsak kebab" or "samsak kebab". The most important distinguishing feature is the garlic. The cloves of the garlic should be juicy and the flavor should not be too sharp yet. Also, the middle part of the garlic should not be lignified. Thus, garlic kebab can be cooked for a very short period of time, 3-5 weeks.
Production Method:
Ingredients for Gaziantep Garlic Kebab:
3 kg of garlic
1,5 kg of ground mutton
10-15 g salt
Water
Recipe:
In the preparation of the dish, ground meat obtained from the meat of the "hallik" or "karaman" sheep is used, which is a local sheep breed of Gaziantep. Garlics are also obtained from Central Gaziantep or Nizip district.
The stalk and the tassel of the garlic are cut. The head of the garlic should not be cut too deep to prevent the cloves from separating from each other. The tasseled and stalked garlics are cut in half from the top to the stem. If the middle part of the garlic is hard and woody, this part is removed and discarded.
The meat is minced with mincing blades (zırh). After mixing the salt, it is kneaded well. It is then cut into walnut-sized pieces.
Halved garlics are passed through skewers, with the cut parts facing each other. Meat and garlic are lined up one by one. There should be garlic on both sides of the skewer. Since the meat is between the two halves of garlic, halved garlics and the ground meat stick together.
Garlic and ground meat pieces are strung on skewers and cooked on four sides over low heat.
After Gaziantep Garlic Kebab is cooked, the kebab is taken out of the skewers. One fingerbreadth water is poured at the bottom of the container where the kebab will be put, and it is allowed to sweat (infuse) for 20-25 minutes at 100-150 °C. During this process, the garlic should soften and the juice of the kebab should be jellied.
If desired, a little citric acid can be added to the brewing water, to add flavor to Gaziantep Garlic Kebab. Also, a small amount of ghee can be added to it while brewing.
Production, Processing and Other Operations to be Performed within the Geographical Boundary:
Gaziantep Garlic Kebab 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, under the coordination of Gaziantep Fellowship Association, consists 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), Gaziantep Chamber of Restaurants, Kebab Shops, Pastry Shops, Pastry Shops and Baklava Shops.
Inspections are carried out annually during the growing season of fresh garlic. In case of a complaint, an audit is carried out within 15 days from the date of the complaint.
The supervisory authority audits the properness of the materials used in the preparation and the production stages of the dish, in accordance with the registration certificate.
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.
