Antep şiveydiz is a traditional yogurt-based vegetable dish prominent in Gaziantep cuisine. Registered as a mahreç indication on March 15, 2018, under Law No. 6769 on Industrial Property, this dish was applied for by Gaziantep Metropolitan Municipality, with production restricted to the geographical boundaries of Gaziantep province.

Located along the Silk Road, Gaziantep boasts a rich culinary heritage influenced by various civilizations. Antep şiveydiz reflects this legacy, originating as a dish created from available ingredients during times of scarcity. Its labor-intensive preparation and the skill required have solidified its association with the region.

Product Characteristics

Antep şiveydiz is prepared using fresh green onions, fresh garlic, lamb meat, chickpeas and strained yogurt. The dish features spring’s first produce, with fresh onions and garlic being key components. Only the white parts of these vegetables are used, with green parts discarded. Lamb meat, either in large cubes or bone-in, is exclusively used. The yogurt is tempered with egg and added to the dish, which is finished with clarified butter (sadeyağ) or olive oil infused with dried mint, and seasoned with black pepper.

Distinctive features include:

• High-quality, fresh ingredient selection,
• Careful straining of the meat broth to prevent cloudiness in the yogurt base,
• Consistent stirring of the yogurt tempering in one direction,
• Heating the mint-infused oil without burning it to retain its green color.

These skillful steps define the dish’s unique character.

Ingredients and Preparation

For a standard serving of 8–10 people, the recommended ingredients are:

• Fresh green onions: 1.6–2 kg (500–600 g after trimming)
• Fresh garlic: 1.6–2 kg (500–600 g after trimming)
• Cubed lamb meat: 500–600 g
• Chickpeas: 55–75 g (soaked for 6–8 hours)
• Strained yogurt: 900–1000 g
• Egg: 1
• Clarified butter or olive oil: 50–60 g
• Dried mint: 5–6 g
• Black pepper: 2–3 g
• Salt: 10–15 g

Preparation Process

The process begins by cooking the lamb and chickpeas together, followed by the addition of vegetables. The yogurt is carefully tempered with egg and incorporated into the dish, then simmered briefly. Finally, the dish is flavored with mint-infused oil and spices before serving.

Inspection Process

The protection of Antep şiveydiz under its geographical indication is overseen by the Gaziantep Metropolitan Municipality’s Municipal Police Department. The inspection committee includes representatives from the municipality, the Gaziantep Provincial Directorate of Agriculture and Forestry, and the Gaziantep Union of Craftsmen and Artisans. Inspections occur at least annually, with additional checks in response to complaints. Inspection reports are submitted to the Turkish Patent and Trademark Office.