Antep Village Coffee (Gaziantep Village Coffee)

Antep köy kahkesi is a traditional sweet cookie unique to the province of Gaziantep, prepared with chickpea yeast and enriched with spices. This cookie, classified among bakery and confectionery products, is protected under a geographical indication and was officially registered by the Gaziantep Chamber of Commerce on 25 December 2017.

History and Cultural Background

The origins of Antep köy kahkesi date back to the early 1900s. The cookie tradition, brought from the city of Aleppo in Syria by Gaziantep artisans, was initially offered in a sweet form to children during Ramadan to encourage them to observe fasting. Although both savory and sweet varieties eventually developed, the registered version of Antep köy kahkesi is defined by its sweet form.

Distinctive Characteristics

The most distinctive feature of this product is its preparation with chickpea yeast. Thanks to the yeast, the cookie acquires a crumbly texture that melts in the mouth and retains its freshness for up to three to four months. Its ingredients include yeast (fenugreek), cumin, cinnamon, and sesame. The shape and spice composition define its unique character.

Production Process

The production of Antep köy kahkesi follows a three-stage fermentation system:

Chickpea Yeast

Chickpeas are mixed with whole wheat flour, specialized cookie flour, drinking water and salt. The crushed chickpeas are fermented in glass jars at a temperature of 45–46 °C for approximately 15–16 hours. The foam that forms on the surface is collected and used as yeast; the residue is discarded.

Preliminary Yeast

The foam is mixed with cookie flour and water and left to rest for two to three hours. When air bubbles appear, the preliminary yeast is ready.

Preliminary Dough

Flour, water, preliminary yeast, powdered sugar, rock salt and mahlep are kneaded together. The mixture is fermented at an average temperature of 42–46 °C for three to four hours and preferably rested for one day.

Main Dough

The preliminary dough is combined with cookie flour, sugar, sesame, semolina, cream, cinnamon, cumin and yeast, then kneaded. The dough is left to rest at room temperature for one to two hours.

Shaping and Baking

Portions of approximately 17 grams are cut from the dough and shaped into rings with a hollow center. A beaten egg is brushed on top. After being left to rest on trays at 42–45 °C for two hours, the cookies are baked at 180 °C for 20–25 minutes. They are removed from the oven when lightly browned on both sides and allowed to cool at room temperature before serving.

Geographical Boundary and Oversight

Production can only take place within the boundaries of Gaziantep province. The ingredients, proportions and methods used in production must conform to those specified in the registration document. Oversight is conducted by a specialized team composed of representatives from relevant public and professional organizations and universities, coordinated by the Gaziantep Chamber of Commerce. Inspections are carried out annually or as needed.