Gaziantep Malhıta Balls Protected Geographical Indication
Friday, July 8, 2022
No: 665 – Protected Geographical Indication (PGI)
GAZİANTEP MALHITA BALLS / GAZİANTEP LENTIL BALLS
Registrant
GAZİANTEP METROPOLITAN MUNICIPALITY
This geographical indication was registered on 09.02.2021 to be protected as of 09.06.2019 under the Industrial Property Law No. 6769
Registration Number : 665
Registration Date : 09.02.2021
Application Number : C2020/121
Application Date : 09.06.2020
Name of Geographical Indication : Gaziantep Malhıta Balls / Gaziantep Lentil Balls
Product / Product Group : Lentil Balls / 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 Malhıta Balls / Gaziantep Lentil Balls 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
Malhıta Balls / Gaziantep Lentil Balls 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 Malhıta Balls / Gaziantep Lentil Balls is one of the most important dishes of Gaziantep cuisine. It is prepared by using fine bulgur (simit) and red lentils. It takes its name from the common name of red lentils in Gaziantep as "malhıta".
In the production of Gaziantep Malhıta Balls / Gaziantep Lentil Balls, unlike other lentil balls, fresh or dry tarragon is used depending on the season.
In the local method, Gaziantep Malhıta Balls / Gaziantep Lentil Balls are shaped by squeezing. Both hands are used to squeeze the lentil balls. The palm at the bottom is pitted and two or three walnut-sized lentil mixture is put into it, covered with the other hand and shaped. Prepared lentil balls are placed on a plate and usually served with radish, cress, pickles and ayran.
Production Method:
Ingredients for 5-6 servings of Gaziantep Malhıta Balls / Gaziantep Lentil Balls:
- Malhıta (red lentils) 300-400 g
- Simit (fine bulgur) 300-400 g
- Garlic 30-50 g
- Onion 140-180 g
- Scallions 80-150 g
- Fresh garlic (optional) 50-150 g
- Parsley 50-80 g
- Tarragon (fresh/dry) 15-30 \ 5-10 g
- Paprika paste 30-50 g
- Tomato paste 18-30 g
- Red ground pepper 18-30 g
- Olive oil 130-180 g
- Salt 5-10 g
- Cumin (optional) 3-5 g
While preparing the Gaziantep Malhıta Balls / Gaziantep Lentil Balls, the malhıta (red lentils) are thoroughly washed, put in a pot and left to boil by adding enough water to cover it. When it starts to boil, its foam (kef) is removed, the heat is lowered and it is left to cook. Cooked malhıta should have the consistency of a thick soup.
While malhıta is cooking, onion and garlic are finely chopped. Some of the onions are simmered with oil and some are added to the lentil balls raw.
In addition, scallions and fresh garlic, parsley and fresh tarragon are finely and separately chopped.
Simit (fine bulgur), tomato paste, paprika paste and salt are added to the cooked malhıta and mixed, and the lid is left closed until the bulgur is soft enough.
Meanwhile, finely chopped onions are simmered in olive oil until they turn pink.
1-2 minutes after it is removed from the fire, ground pepper is added and mixed.
When the malhıta and fine bulgur mixture has cooled enough to be kneaded, the lentil balls are placed in a bowl (kneading bowl) and finely chopped onion and garlic are added and kneaded for 5-6 minutes. Then, scallions, fresh garlic, fresh tarragon and parsley are added into the mixture and a mixture of simmered onions and oil is poured over it. It is all mixed together. If dry tarragon is to be used, tarragon is separated from its stems and added into the mixture by rubbing between the palms. When the kneading is done, the lentil balls are shaped by squeezing in the local method. Both hands are used to squeeze the lentil balls. The palm remaining at the bottom is pitted and two or three walnut-sized lentil balls are put into it, and it is shaped by covering it with the other hand. Prepared lentil balls are placed on a plate and usually served with radish, cress, pickles and ayran.
Production, Processing and Other Operations to be Performed within the Geographical Boundary:
Gaziantep Malhıta Balls / Gaziantep Lentil Balls, which require mastery skills, have a reputation link with Gaziantep province. Thus, all of the production stages should be carried out within the determined geographical boundary.
Inspection:
Inspections are carried out by a three-person supervisory authority to be formed under the coordination of Gaziantep Metropolitan Municipality and with the participation of one expert from Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality and Gaziantep Union of Chambers of Merchants and Craftsmen. Inspections are carried out regularly once a year, when deemed necessary or always upon complaint.
By the supervisory authority; the properness of the ingredients used in the production of Gaziantep Malhıta Balls / Gaziantep Lentil Balls, the appropriateness of the production method, the appropriateness of the use of the phrase Gaziantep Malhıta Balls / Gaziantep Lentil Balls and the use of the geographical indication emblem are 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.
Original text from ci.gov.tr.
