Antep Köy Kahkesi / Gaziantep Köy Kahkesi

Antep Köy Kahkesi is a traditional sweet cookie from Gaziantep, prepared with chickpea yeast and enriched with spices. Classified under bakery and pastry products, it is protected as a Mahreç Sign, registered on December 25, 2017, by the Gaziantep Commodity Exchange under Law No. 6769 on Industrial Property.

Originating in the early 1900s, the kahke tradition was brought to Gaziantep by local artisans from Aleppo, Syria. Initially created to encourage children to fast during Ramadan, it evolved into both savory and sweet varieties, with the sweet form being the focus of this geographical indication.

The defining characteristic of Antep Köy Kahkesi is its preparation with chickpea yeast, which gives it a crumbly texture and allows it to stay fresh for 3–4 months. The cookie is flavored with spices such as fennel (mayana), nigella seeds, cinnamon, and sesame seeds, contributing to its unique shape and flavor profile.

The production involves a three-stage fermentation process:

Chickpea Yeast:

• Chickpeas, whole wheat flour, special-purpose kahke flour, drinking water, and salt are combined.
• Crushed chickpeas are fermented in a glass jar at 45–46°C for 15–16 hours.
• The foam formed on top is collected as yeast; the residue is discarded.

Pre-Yeast:

• The foam is mixed with kahke flour and water, then rested for 2–3 hours until air bubbles form, indicating readiness.

Pre-Dough:

• Flour, water, pre-yeast, granulated sugar, rock salt, and mahlab are kneaded and fermented at 42–46°C for 3–4 hours, preferably rested for a day.

Main Dough:

• The pre-dough is combined with kahke flour, sugar, sesame seeds, semolina, cream, cinnamon, nigella seeds, and fennel, then kneaded and rested at room temperature for 1–2 hours.

Shaping and Baking:

• Approximately 17-gram portions of dough are shaped into rings with a hollow center.
• The surface is brushed with beaten egg.
• The cookies are rested on trays at 42–45°C for 2 hours, then baked at 180°C for 20–25 minutes until lightly golden on top and bottom.
• After baking, they are cooled at room temperature before serving.

Production must occur exclusively within Gaziantep province, using specified ingredients, ratios, and methods outlined in the registration document. Inspections, coordinated by the Gaziantep Commodity Exchange, are conducted annually or as needed by a team of experts from relevant public institutions, professional organizations, and universities. Compliance with production standards is verified.