Gaziantep Green Olive Pastry Protected Geographical Indication
Tuesday, July 5, 2022
No: 394 – Protected Geographical Indication (PGI)
GAZİANTEP GREEN OLIVE PASTRY
Registrant
GAZİANTEP FELLOWSHIP ASSOCIATION
This geographical indication was registered on 16.11.2018 to be protected as of 15.05.2017 under the Industrial Property Law No. 6769.
Registration Number : 394
Registration Date : 16.11.2018
Application Number : C2017/044
Application Date : 15.05.2017
Name of Geographical Indication : Gaziantep Green Olive Pastry
Product / Product Group : Pastry / Bakery and pastry products, pastries, desserts
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
Şehitkâmil GAZİANTEP
Geographical Boundary : Gaziantep province
Usage Format : Geographical indication is used on the product packaging alone or together with
the brand so that it is not written smaller than the brand. In addition, when the
geographical indication cannot be used on the packaging, it can be easily seen in
the business or used in the menus.
Product Description and Distinguishing Features:
Gaziantep Green Olive Pastry has been produced in Gaziantep for more than a century, from olives (suitable for making olive oil) grown in Central Gaziantep, Nizip district and Kilis. They are shaped in half moon forms and around 14-15 centimeters in diameter.
In Gaziantep Green Olive Pastry; the type of green olives suitable for making olive oil (grown in Central Gaziantep, Nizip district and Kilis), low-fat ground beef, onion, scallions, parsley, walnut, ghee made from sheep or goat's milk in accordance with the Food Codex, red pepper flakes, black pepper and salt are used.
Making ground mutton using the meat of the local sheep breed of Gaziantep (called hallik sheep or Karaman sheep) makes the meat in the pastry easier to cook and more delicious.
Production Method:
During production, the ingredients given below can be used in different quantities, provided that they remain proportional.
Ingredients:
- 425 g green olives grown in Gaziantep, Nizip and Kilis regions (without seeds, in brine)
- 250 g ground beef (Low fat)
- 1 large onion
- 5 pcs scallions
- 2 bunches of parsley
- 75 g chopped walnuts
- 50 g ghee
- 20 g red pepper flakes
- 5 g black pepper
- 6 g salt (if necessary)
There is approximately 50 grams of stuffing in each pastry. Approximately 22 pieces of Gaziantep Green Olive Pastry can be prepared with the stuffing prepared according to the ingredients.
Recipe:
If the pickled green olives are too salty, they can be soaked in water, and the water should be switched several times. Then the olives are chopped into small pieces. In the preparation of other ingredients, medium-fat ground beef is roasted in a saucepan. Ghee and finely chopped onions are added to the roasted ground beef, and the onions are sauteed and left to cool.
Chopped olives are added to the cooled ingredients. Then, finely chopped walnuts, finely chopped scallions, parsley, red pepper flakes, black pepper and if necessary salt are added and mixed 3-4 times.
In the preparation of the pastry dough, 50 kilograms of flour, 35 liters of water, 35-40 grams of salt and 500 grams of fresh yeast are used. The materials used in the preparation of the dough can be proportionally reduced and increased. For each pastry, 50 grams of dough is used. Fresh yeast is dissolved in warm water and added to the flour, water and salt mixture, in a dough vat or bowl. The dough is prepared by kneading for about 10 minutes by hand, or in a dough machine manufactured for this purpose. The kneaded dough is covered with a clean and damp cloth and let sit for 30-40 minutes depending on the weather. While the waiting time is 40 minutes in the cold weather (between 25°C -30°C) in the winter, this time is shorter in hot weather (35°C and above).
When the dough is ready, dough lumps weighing about 150 grams are prepared from this dough. For this, a piece of dough which is cut off in sufficient size, is rounded between two hands and lined up side by side. The dough lump is first rolled out and thinned by hand and formed into a circular form with a diameter of about 20 centimeters. A fluid mixture called “slurry” is spread on this dough by hand. The slurry is obtained by thoroughly mixing 500 grams of fresh yeast, 1 liter of water and 150 grams of granulated sugar. In order for the yeast in the slurry to become active in the oven heat and not get sour, it must be kept cold. For this purpose, pieces of ice are put into the slurry as needed.
The round and flat dough with slurry on it, is shaped by pressing the fingertips of both hands, first in one direction and then in the cross direction. Fingerprints on the pastry rise during baking, thus increasing the baking surface of the dough. The sparse the fingerprints, the larger the raised portions, but the smaller the baking surface of the dough. In the preparation of the product, small fingerprinted pastries are prepared, thus, pastries are cooked better and this contributes to its flavor.
Electricity or liquid fuels are not used as fuel in pastry ovens, pastries are cooked on wood fire. Oak wood is preferred as firewood, because it burns slowly and without smoke, so the oven temperature remains homogeneous during cooking. Sometimes pine wood can also be used if necessary. In these ovens, wood is burned inside the oven and on one side, and the dish is cooked on the other side. The temperature of these ovens is around 250°C on average, and due to the physical effects of the wood fire flame, the cooking process is fast and does not dry out the dish. After the product is cooked, the half-moon shape shrinks and lengthens a little.
The dough lump weighing 150 grams is divided into 3 equal parts. Each piece is rolled out circularly by hand on a floured counter. A little bit of Green Olive stuffing is put on half of the dough, which is in the shape of a circle with a diameter of about 15 centimeters, and the other half of the dough is folded. Then, the edge of the dough is pressed with the fingertips to ensure that both layers of the dough stick together. Thus, a dough in the shape of a half moon is obtained, which contains the ingredients of the pastry. These doughs are put into the oven and baked for 10-15 minutes. After cooking, the half-moon shaped Gaziantep Green Olive Pastries will shrink and lengthen a little, and its diameter will be approximately 14-15 centimeters.
Gaziantep Green Olive Pastry is served whole or in large slices at room temperature. Green olives and other fillings can spill, therefore, the pastry is often served simply cut in half or as a whole.
Production, Processing and Other Operations to be Performed within the Geographical Boundary:
Gaziantep Green Olive Pastry, which has a history of at least 100 years, is identified with Gaziantep with the mastery skills required for its production.
Inspection:
The supervisory authority established under the Gaziantep Chamber of Commerce Coordination consists of one representative each from Gaziantep Chamber of Commerce, Gaziantep University Faculty of Fine Arts, Gaziantep Gastronomy and Tourism Association (GASTURDER), Gaziantep Chamber of Restaurants, Kebabs, Pastry Shops and Baklava Makers, and Gaziantep Provincial Directorate of Agriculture and Forestry. The inspection is carried out by the supervisory authority of the geographical indication twice a year, and in case of a complaint within 15 days from the complaint.
In the inspections to be carried out by the supervisory authority regarding Gaziantep Green Olive Pastry, whether proper materials are used for the product, whether the method of cooking the pastry is as described above, whether there are other materials in the product other than those given in the ingredient list, whether the cooking method complies with the registration text and the appearance of the pastry is as described, and whether the serving is made accordingly to the registration document.
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.
