Gaziantep Oz Soup Protected Geographical Indication
Friday, July 8, 2022
No: 666 – Protected Geographical Indication (PGI)
GAZİANTEP ÖZ SOUP / ANTEP ÖZ SOUP
Registrant
GAZİANTEP METROPOLITAN MUNICIPALITY
This geographical indication was registered on 09.02.2021 to be protected as of 29.06.2020 within the scope of the Industrial Property Law No. 6769.
Registration Number : 666
Registration Date : 09.02.2021
Application Number : C2020/156
Application Date : 29.06.2020
Name of Geographical Indication : Gaziantep Öz Soup / Antep Öz Soup
Product / Product Group : Soup / 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 Öz Soup / Antep Öz Soup 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 Öz Soup /
Antep Öz Soup 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 Öz Soup / Antep Öz Soup is a soup prepared by using coarsely ground wheat (ashura wheat), condensed yoghurt, chicken broth or bone broth, Antep pistachio registered as geographical indication and almonds.
The coarsely ground wheat is used by crushing it through a strainer.
Gaziantep Öz Soup / Antep Öz Soup is one of the most well-known soups of Gaziantep cuisine. It is especially served at invitations. It is consumed frequently in all seasons.
Production Method:
Ingredients for 4-5 servings of Gaziantep Öz Soup / Antep Öz Soup
- 100-150 g Coarsely ground wheat (ashura wheat)
- 1-1,5 lt Bone broth or chicken broth
- 480-500 g Condensed yoghurt
- Egg 1 pcs
- Ghee or butter 40-60 g / 20-40 g
- Antep Pistachio (peeled pistachio) 30-50 g
- Almond 15 -20 g
- Cinnamon (optional)
For Gaziantep Öz Soup / Antep Öz Soup, coarsely ground wheat (ashura wheat) is washed the night before, and it is left overnight with water enough to cover it one figerbreadth. The next day, the soaking water of the wheat is strained and placed in a pot. Add 5-6 glasses of water and boiled. When it starts to boil, its foam (kef) is removed. When the wheat swells a little, 1 teaspoon of salt is added and it is continued to be boiled.
Wheat should be cooked thoroughly the water level should reduce. When the cooked wheat cools down a bit, it is crushed first or passed through a food processor and then a strainer. The husks of the wheat remain on the strainer. Wheat that has been thoroughly cooked and strained is called wheat germ.
Wheat germ is taken in a saucepan and boiled with 5-6 glasses of bone broth or chicken broth, stirring constantly.
In another saucepan, strained yogurt, egg and olive oil are whisked thoroughly. It is cooked over low heat, stirring constantly in the same direction, until it reaches the boiling point.
In the wheat germ and broth, the yoghurt mixture is added by stirring slowly. The soup is boiled until it starts to swell slightly, and then it is removed from the stove.
Pistachios and almonds are boiled in water for about 5 minutes and cooled. The outer skin is peeled off and fried in butter or ghee in a pan until lightly browned and added to the soup. The remaining oil is optionally drizzled with cinnamon and served.
Production, Processing and Other Operations to be Performed within the Geographical Boundary:
The production method of Gaziantep Öz Soup / Antep Öz Soup requires mastery skills, and has a reputation link with the province of 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 inspection authority, which will be 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 Union of Chambers of Merchants and Craftsmen. Inspections are carried out regularly once a year, and every time upon complaint or when it deems necessary.
The properness of the materials used in the production of Gaziantep Öz Soup / Antep Öz Soup, the production method, the Gaziantep Öz Soup / Antep Öz Soup phrase and the use of the merchandise mark emblem are inspected by the supervisory 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.
