Antep Bulguru

Antep Bulguru is a type of bulgur produced from hard durum wheat grown in the province of Gaziantep using traditional methods, and it is distinguished by its unique color, aroma, and texture. It has been officially registered as a "Geographical Indication" by the Turkish Patent and Trademark Office.

^{Antep Bulguru} (Turkish Patent)

Antep Bulguru is produced from Triticum durum, a type of hard wheat known for its high protein content and yellow pigment (lutein). The distinctive characteristics of Antep Bulguru are as follows:

• Appearance: It has a bright or matte yellow color, a smooth and homogeneous surface, and a angular structure.
• Taste and Aroma: It possesses a unique fragrance and flavor, derived from the quality of the wheat used and the traditional production methods.
• Usage: It comes in two main varieties—rice-sized and meatball-sized—and is used as a primary ingredient in various dishes.
• Nutritional Value: It is a nutritious food due to its high protein content.
• Distinctive Features: The use of hard durum wheat specific to Gaziantep province and the application of traditional production techniques distinguish Antep Bulguru from other bulgurs.

1. Cleaning: The wheat is cleaned to remove foreign matter such as dust, straw, and leaves.
2. Washing: The cleaned wheat is washed to eliminate residual dust and impurities, revealing its true color.
3. Cooking: The washed wheat is added to boiling water in large pots at a ratio of 1:2 wheat to water. The cooking process is completed when the starch within the wheat kernels gelatinizes. The cooked wheat is called "hedik."
4. Drying: The cooked wheat is spread on concrete floors using traditional methods and dried under sunlight. During drying, the grains are stirred at regular intervals to ensure uniform drying.
5. Crushing: The dried wheat is crushed in hammer and/or disc mills to achieve the desired particle size, producing bulgur.
6. Dehulling: The crushed wheat is processed in vertical dehullers to separate the bran from the kernels.
7. Classification: The resulting bulgur is sorted by size using sieves into categories such as rice-sized and meatball-sized.
8. Packaging: The classified bulgur is packaged under hygienic conditions and made ready for consumption.

^{Antep Bulguru} (AA)

The production of Antep Bulguru must take place within the boundaries of Gaziantep province. The production process is monitored by the Gaziantep Chamber of Commerce and must comply with the Turkish Food Codex. Regular inspections are conducted to preserve traditional production methods and ensure the sustainability of product quality.