Antep Green Plum Stew Protected Geographical Indication
Wednesday, July 13, 2022
No: 742 – Protected Geographical Indication (PGI)
GAZİANTEP GREEN PLUM STEW / ANTEP GREEN PLUM STEW
Registrant
GAZİANTEP DEVELOPMENT FOUNDATION
This geographical indication was registered on 30.04.2021 to be protected as of 27.06.2020 within the scope of Industrial Property Law No. 6769.
Registration Number : 742
Registration Date : 30.04.2021
Application Number : C2020/148
Application Date : 27.06.2020
Name of Geographical Indication : Gaziantep Green Plum Stew / Antep Green Plum Stew
Product / Product Group : Kebab / Food and Soups
Type of Geographical Indication : Protected Geographical Indication (PGI)
Registrant : Gaziantep Development Foundation
Address of Registrant : İncilipınar Mah. 36004. Cad. No:6 Şehitkâmil GAZIANTEP
Geographical Boundary : Gaziantep province
Usage Format : The phrase Gaziantep Green Plum Stew / Antep Green Plum Stew 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 Green Plum Stew / Antep Green Plum Stew 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 Green Plum Stew / Antep Green Plum Stew is a pan dish prepared using diced / minced meat, tomato paste and plums, cooked in a round tray in the oven or in a pot on the stove. Green plum (Prunus cerasifera Ehrh.) is used in cooking. In general, hard, large and fleshy green plum gives Gaziantep Green Plum Stew / Antep Green Plum Stew its unique texture. In addition, the sour taste of the plum is preferred since it gives a slightly tart taste to the dish.
Gaziantep Green Plum Stew / Antep Green Plum Stew is usually produced in the spring season, which is the plum season.
Gaziantep Green Plum Stew / Antep Green Plum Stew is served with Antep Nail Pita (Gaziantep Nail Pita, Antep Pita) registered with the geographical indication number 223, or lavash bread. It is consumed in the form of bites, which are called "sokum" in the region.
The production method of Gaziantep Green Plum Stew / Antep Green Plum Stew requires mastery skills. Thus, there is a reputation link with the geographical border.
Production Method:
The garlic used in the production of Gaziantep Green Plum Stew / Antep Green Plum Stew is whole fresh garlic, preferably harvested in the same season as the plum, but dried garlic can also be used.
Ingredients (4-6 servings):
1,5 kg green plum
0,5 kg diced or medium fat coarsely minced ground meat (zırh)
1-2 medium onions
1 whole fresh garlic
1 tablespoon of tomato paste
1 tablespoon of paprika paste
1 tablespoon of sugar
0,5 g black pepper
2-3 tablespoon ghee, butter ya da olive oil
Salt
Gaziantep Green Plum Stew / Antep Green Plum Stew can be cooked in two different ways:
Baking in the oven:
Oil is heated in a pan, then, diced or minced meat is added and sealed. Finely chopped onions are added to the meat and fried until they turn pink. Tomato paste is added and cooked for 20-25 minutes. Then this mixture is placed on a round oven tray and the plums, peeled garlic, sugar, black pepper and salt are added on it.
Gaziantep Green Plum Stew / Antep Green Plum Stew in the tray is covered and baked for about 30-40 minutes in the oven preheated to 180 °C. The tray is uncovered in the last 10 minutes of the cooking process.
Cooking in the pot:
Oil is heated in a pan, then, diced or minced meat is added and sealed. Finely chopped onions are added to the meat and fried until they turn pink. Tomato paste is added and cooked for 20-25 minutes. Plums, peeled garlic, sugar, black pepper and salt are added. It is cooked for another 10-15 minutes, keeping the integrity of the plums intact.
Gaziantep Green Plum Stew / Antep Green Plum Stew is served with Antep Nail Pita (Gaziantep Nail Pita, Antep Pita) registered with the geographical indication number 22, or lavash bread. Rice pilaf can also be added to the serving.
Production, Processing and Other Operations to be Performed within the Geographical Boundary:
Gaziantep Green Plum Stew / Antep Green Plum Stew has a production method specific to the geographical borders and its production requires mastery skills. Thus, all production stages of the product, which has a reputation link with the geographical border, should be carried out within the determined geographical limits.
Inspection:
Inspections are carried out under the coordination of Gaziantep Development Foundation and by the supervisory authority consisting of at least four experts, one each from Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Union of Chambers of Merchants and Craftsmen and Gaziantep University Gastronomy Department. Inspections are carried out regularly, once a year in the spring months when the product is produced intensively, and every time in case of complaints and if deemed necessary.
During the inspection, the suitability of the materials used in production, the suitability of the production method, especially the cooking method and the serving method, and the appropriateness of the use of Gaziantep Green Plum Stew / Antep Green Plum Stew phrase, logo and the geographical indication emblem are inspected by the 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.
