Antep Almond-stuffed Grape Leaves / Antep Embroidered Dolma / Antep Summer Dolma

Antep allı yeşilli dolma is a type of stuffed vegetable dish prepared by filling various fresh vegetables with a stuffing made from rice or bulgur, onion, garlic, tomato paste, spices, and preferably fatty minced meat. Vegetables commonly used for stuffing include eggplant, green pepper, red pepper, tomato, fresh or brined grape leaves, squash, luffa, beetroot, and acur. To impart a sour note, ingredients such as green plum, koruk, or sumac souring agent may be added during cooking.

The dish is known as “allı yeşilli” and “nakışlı” due to its visual variety, achieved by cooking vegetables of different colors together in a single pot. It is typically prepared during the summer months and is frequently consumed in Gaziantep on special occasions such as sahre (picnic), Hıdırellez, Nevruz, weddings, banquets, and holidays. The reputation of the product is directly linked to the geographical region of Gaziantep.

Registration Information

This traditional dish, known as Antep allı yeşilli dolma, Antep nakışlı dolma, and Antep yaz dolması, is protected as a geographical indication under Law No. 6769 on Industrial Property and was registered on 1 July 2021. The registering institution is the Gaziantep Development Foundation, and the geographical boundary of the product is limited to Gaziantep Province.

Production Method

Basic Ingredients (for 8–10 servings)

• 10 eggplants suitable for stuffing
• 10 squash suitable for stuffing
• 5 green or red peppers suitable for stuffing
• 5 tomatoes
• 30 fresh or brined grape leaves
• 500 g fatty minced meat (alternative: 350 g minced meat + 150 g tail fat)
• 3.5–4 glasses of rice or 3–3.5 glasses of bulgur
• 2–3 tablespoons of pepper paste
• 2–3 tablespoons of tomato paste
• 3–4 onions
• 2 heads of garlic
• Black pepper, salt
• For sourness: lemon juice, sumac souring agent, koruk souring agent, or lemon salt
• Optional: 10–15 green plums

Preparation Steps

The vegetables are washed and hollowed out; eggplants are soaked in salted water. A mixture of salt and black pepper may be rubbed onto the squash. The cut-off tops are reserved as lids. The stuffing is prepared by mixing minced meat with chopped onion, garlic, pastes, spices, and the insides of tomatoes. This mixture is then combined with rice or bulgur. The vegetables are gently filled without compression, and their openings are covered with the reserved lids.

In the pot, squash and grape leaves are arranged first, followed by eggplants, peppers, and finally tomatoes on top. A heat-resistant plate or a stuffed vegetable weight is placed on top. Hot water is added and the mixture is brought to a boil. Once boiling, the heat is reduced and the dish is cooked for 45–55 minutes. During the last 10–15 minutes, souring agents and green plums are added. After cooking, the dish is allowed to rest before serving; the drained liquid is poured back over the stuffed vegetables.

Geographical Boundary and Production Link

The origins of Antep allı yeşilli dolma are rooted in the Gaziantep region. The production method is specific to this geography, and due to its reputation, all production stages must be carried out within the boundaries of Gaziantep Province.

Monitoring Process

Monitoring is conducted by a five-member authority composed of representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Chambers of Tradesmen and Craftsmen, Gaziantep University Department of Gastronomy, and coordinated by the Gaziantep Development Foundation. Monitoring is carried out at least once a year, upon complaint, or as needed.

Monitoring Criteria

• Suitability of ingredients
• Compliance with production method
• Appearance of the final product
• Correct use of geographical indication mark, logo, and labeling