Gaziantep / Antep Broad Bean Pan

Gaziantep / Antep broad bean stew is a traditional pan dish from Gaziantep cuisine, prepared primarily with broad beans and cubed meat. This dish is produced in two distinct versions: one with tomato and pepper paste and another with yogurt. It is a cultural product intrinsically linked to Gaziantep province and officially registered with a geographical indication. Registered as a geographical indication on 8 February 2023 under Law No. 6769 on Industrial Property, its production, processing, and presentation are protected and must occur within the boundaries of Gaziantep province.

Product Characteristics

Gaziantep broad bean stew is prepared using basic ingredients such as fresh broad beans, cubed beef or lamb, dried onion, garlic, oil, and salt. In the paste version, tomato paste and pepper paste, white sugar, and optionally black pepper and lemon juice are added. In the yogurt version, boiled chickpeas, strained yogurt, egg or wheat flour, and optionally black pepper and allspice are included. Butter, clarified butter, or olive oil may be used as the fat. Both versions are served hot.

The distinguishing feature of this dish lies in the selection of ingredients and the method of preparation, which are unique to Gaziantep culinary culture. Both the paste and yogurt versions reflect the regional palate and cooking techniques. The dish has deep historical roots and holds an important place in the traditional cuisine of Gaziantep.

Preparation

Gaziantep Broad Bean Stew with Paste

The meat is cooked slowly with water until most of the liquid has evaporated. Then oil and finely chopped onion are added and sautéed. Cleaned and cut broad beans are added and briefly sautéed. Garlic, tomato and pepper paste, white sugar, optional black pepper, and hot water with salt are added, and the dish is cooked until the broad beans are tender. Lemon juice may be added near the end of cooking.

Gaziantep Broad Bean Stew with Yogurt

The meat and boiled chickpeas are cooked slowly with water until tender. Then the broad beans are added and sautéed. Chopped onion and garlic are added. Hot water and salt are added in sufficient quantity to cover the ingredients, and cooking continues. In a separate bowl, strained yogurt is mixed with egg or wheat flour; a small amount of the cooking liquid is gradually added to prevent curdling. This mixture is slowly stirred into the stew and brought to a gentle boil. Heated oil, optionally with black pepper and allspice, is poured over the top of the dish.

Geographical Boundary and Oversight

The production of Gaziantep broad bean stew may only take place within the boundaries of Gaziantep province. This boundary is essential to preserving the product’s reputation and authenticity. Oversight is conducted at least once annually, and more frequently if needed, by a supervisory body coordinated by the Gaziantep Development Foundation, comprising the Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Chamber of Tradespeople and Artisans, Gaziantep University Department of Gastronomy, and expert individuals. Inspections focus on the suitability of ingredients, adherence to traditional preparation methods, presentation style, and correct use of the geographical indication mark.