Antep Kusleme Kebab Protected Geographical Indication

Thursday, July 7, 2022

No: 664 – Protected Geographical Indication (PGI)

GAZİANTEP KÜŞLEME KEBAB / ANTEP KÜŞLEME KEBAB

Registrant

GAZİANTEP METROPOLITAN MUNICIPALITY

This geographical indication was registered on 09.02.2021 to be protected as of 09.06.2020 within the scope of the Industrial Property Law No. 6769.

Registration Number : 664

Registration Date : 09.02.2021

Application Number : C2020/122

Application Date : 09.06.2020

Name of Geographical Indication : Gaziantep Küşleme Kebab / Antep Küşleme Kebab

Product / Product Group : Kebab / Food and Soups

Type of Geographical Indication : Protected Geographical Indication (PGI)

Registrant : Gaziantep Metropolitan Municipality

Address of Registrant : İncilipınar Mah. Şehit Yusuf Erin Caddesi Büyükşehir Belediyesi Binası
Şehitkâmil GAZİANTEP

Geographical Boundary : Gaziantep province

Usage Format : The phrase Gaziantep Küşleme Kebab / Antep Küşleme 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
Küşleme Kebab / Antep Küşleme Kebab 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 Küşleme Kebab / Antep Küşleme Kebab is a local kebab prepared by mixing lamb tenderloin (küşleme) with salt and olive oil and cooking it on the barbecue. Gaziantep Küşleme Kebab / Antep Küşleme Kebab has been produced and consumed in Gaziantep for many years.

Küşleme, also known as lamb tenderloin, is a type of meat that can be removed from a lamb in only 2 pieces, each about two fingers thick, and is about 17-18 cm long and weighs 150-200 g. Küşleme is removed from the middle of the back of the lamb, from both sides of the backbone. It is lean and extremely soft due to its sinewlesss nature. Gaziantep Küşleme Kebab / Antep Küşleme Kebab is produced by mixing this soft and delicious meat with only salt and olive oil and cooking without using any mixture or spice.

Gaziantep Küşleme Kebab / Antep Küşleme Kebab, which has an important place in Gaziantep cuisine, can be cooked and consumed in all seasons.

Production Method:

Ingredients for 1 serving of Gaziantep Küşleme Kebab / Antep Küşleme Kebab:

Lamb Tenderloin (150-200 g)
Salt (2-5 g)
Olive Oil (15-25 g)

Since lamb tenderloin is a soft and tasty meat by nature it, doesn’t require any additional spices. It is cut into large pieces and marinated with a dash of salt and olive oil. Marinated meats are strung on angled skewers.

Then a charcoal barbecue is prepared to cook the kebab. The coal in the barbecue is turned into embers without being ignited. For this purpose, the bottom air holes of the barbecue are closed. After the heat of the fire to pass, the kebab is cooked by rotating and all four sides are cooked without burning. The ideal level of cooking is medium. Gaziantep Küşleme Kebab / Antep Küşleme Kebab is served with thin pita bread, parsley, roasted peppers and tomatoes.

Production, Processing and Other Operations to be Performed within the Geographical Boundary:

The production of Gaziantep Küşleme Kebab / Antep Küşleme Kebab requires mastery skills, and has a reputation link with Gaziantep. Thus, all of the production stages should be carried out within the determined geographical limit.

Inspection:

Inspections are carried out by a three-person supervisory authority, formed under the coordination of Gaziantep Metropolitan Municipality and with the participation of one expert each from Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality and Gaziantep Chambers of Merchants and Craftsmen. Inspections are carried out regularly once a year, and any time upon complaint or deemed necessary.

By the supervisory authority, the properness of the materials, production method, and the appropriateness of the use of the phrase " Gaziantep Küşleme Kebabı / Antep Küşleme Kebab" and the geographical indication emblem is inspected.

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.